This article was created for one reason only, and that is to help you easily find recipes for the Power AirFryer 360. If you need help learning how to use the appliance, you should go to the emerilairfryer360.com website, or to the retailer from whom you purchased your appliance.
For those that have never made fish at home, this easy baked salmon recipe will be your new go-to every time you want fresh fish. Cooking salmon in the oven is as simple as adding the salmon and seasonings to foil, sealing it up, and baking it to perfection!
There are several healthy salmon recipes, but baking salmon is one of the healthiest ways to cook it. You use less oil and still come out with more flavor. Melted butter is commonly used on salmon but this recipe calls for olive oil as it is healthier.
The olive oil and lemon in this recipe will keep your baked salmon fillet from drying out. Additionally, sealing the foil around it locks in all the juices and will keep the texture of your fish nice and moist.
Broiling salmon is another way to cook salmon in the oven instead of baking it. Unlike the process of baking salmon, whereby people swear by temperatures and times that vary from recipe to recipe, broilers are essentially the same temperature. Baking salmon in the oven is quick and easy, but broiling salmon in either your oven or broiler is just as easy and the results are absolutely worth changing up your go-to salmon routine.
Basic salmon is a breeze to make for a weeknight dinner but making salmon for a dinner party or special occasion is really simple, too. Make any one of these baked salmon recipes, add a side dish and dinner is done!
Searing salmon in a skillet is a great way to cook the exterior of the fish without over-drying the inside. You can then finish the cooking process on the grill or in the oven. Try pan searing salmon with our five-star one-pan chili-maple salmon recipe.
We love a good bagel with lox and schmear here at TT, but after visiting Covina in NYC, we've learned that there's an even more delicious way to do it. The restaurant serves a classic Eastern European-style fry bread topped with kefir ranch dressing (see the recipe), smoked salmon and all of the traditional accoutrements. It's the perfect balance of richness and brightness.
Wolfgang Puck is known for his gourmet cuisine and restaurants scattered across the United States. If you're looking to recreate some of his famous recipes but don't have access to all of the fine ingredients Puck is known for, there are some great alternatives. Recipe developer Jason Goldstein decided to take Wolfgang Puck's smoked salmon pizza recipe and give it a twist, making it more accessible for home cooks. Goldstein is a New York chef and food blogger who shares his creations on Chop Happy. His aim is to make \"simple recipes for happy, busy people,\" and this delicious meal checks the boxes.
Start off by gathering up the ingredients for Wolfgang Puck's smoked salmon pizza with a twist. First you'll need a ball of pizza dough, which simplifies the recipe a great deal. However, if you're looking for an added challenge, go ahead and make your own dough from scratch. Next, you'll need sour cream for the base of the pizza. Unlike a classic pizza with cheese, this Nordic version goes for a fresher take.
One pound salmon filletsSalt and freshly ground pepper1 cup dry white wine2 cups water1 small onion, quartered, plus another large onion, finely chopped1 bay leaf, plus two sprigs each of fresh thyme and parsleyOlive oil2 cloves garlic, finely minced3 medium-sized baking potatoes, peeled, diced, and boiled in enough water to cover until tender, then drained and mashed1 large egg, plus another egg lightly beaten with a teaspoon of waterOne-half cup creamA single or double piecrust (recipe follows)Flour for dusting
Preheat the oven to 350 degrees F. Dust your rolling surface with some flour. For a double crust pie, roll each piece into a 12-inch circle. Put one round into a deep 10-inch pie plate. Spoon the salmon mixture in, then place the second round of dough on top. Crimp the edges of the pie with your fingers to seal. Use a sharp knife to make a few slashes on the top crust. Brush the top with the egg/water mixture and sprinkle with some salt and pepper. Bake until golden brown, about 30-40 minutes. Cool for a few minutes, then serve.
For a single crust pie, roll out one round of dough into a 12-inch circle. Grease the 10-inch pie plate well and spoon in the salmon mixture. Brush a little of the egg/water mixture around the outside of the lip of the pie plate, then put the top crust on and seal it against the dish with your fingers. Cut the slashes, brush with the egg wash, sprinkle with salt and pepper, and bake until golden brown. 1e1e36bf2d