Ready in just 11 minutes, Jamie Oliver’s recipe for Chorizo Salmon, from the book of the Channel 4 series, Jamie’s Quick & Easy Food, combines winning flavours.
Michael Symon is taking it back to basics with his Salmon with Brown Butter and Lemon!
Note: Sprinkle with capers at the end.
Summer is salmon season, and this simple dinner celebrates it by pairing grilled salmon with a rich and tangy lemon, tarragon, and garlic sauce. Serve with grilled vegetables, bread, and your favorite wine for an easy and delicious summer meal.
Ingredients– ¼ cup Green Bell Pepper (chopped) – ¼ cup Yellow Onion (chopped) – 2 TBSP Butter – ½ TBSP Lea & Perron’s Worcester Sauce – 1 Shake Tabasco Hot Sauce – 1 TBSP Grey Poupon Mustard – 2 TBSP All Purpose Flour – ½ cup Milk – Jumbo lump crabmeat
Sautee green pepper & onion in pan w/ butter. Cook until tender. Add: flour, worcester sauce, tabasco, & mustard. Mix well. Then add Milk to form your Roux.
When Roux bubbles, take off stove and transfer to a small pan to cool in refrigerator. When chilled, spread out roux, add jumbo lump crab meat. Gently fold crabmeat into the roux. NEVER MIX.
The idea is to keep the jumbo lump as large as possible when mixing. Form crab mixture into ball. Roll in flour. Dip in egg & milk wash. Roll in PANKO Breadcrumbs.
Flash fry in Canola oil @ 375 degrees until golden brown. Drain crabcake on paper towel to get rid of excess oil. Bake in oven @ 450 degrees for 15 minutes.