20-Minute Baked Salmon with Lemon Mayo

Вадиму очень понравилось. При 325F два куска заняло 12 минут.

Lemon Mao
2 tablespoons mayonnaise, or lemon aioli
▢½-1 teaspoon finely chopped or grated garlic
▢1 teaspoon fresh lemon juiceSpice blend

Spice blend
▢¼ teaspoon smoked paprika
▢1 teaspoon dried oregano
▢½ teaspoon kosher salt
▢½ teaspoon freshly ground black pepper
▢¼-½ teaspoon crushed red pepper, to taste

Salmon
Extra-virgin olive oil
▢1 1½-2-pound salmon fillet, skin on, preferably 1½-2-inch thick, center-cut
▢1 or 2 fresh lemon wedges, for serving


Preheat the oven to 325 (160C) degrees.
Mix the lemon mayo: Blend the mayonnaise, garlic and lemon juice in a small bowl.
Blend the spices: Combine the oregano, smoked paprika, salt, red and black pepper in a small bowl.

Drizzle some olive oil on a rimmed baking sheet. Put the salmon skin-side down on the baking sheet. Sprinkle the spice blend over the salmon, the rub it into the flesh with your fingers or the back of a spoon.
Drop spoonfuls of the lemon mayo over the top of the fish. Use a spoon or spatula to spread it out in one even layer.
Bake the salmon 15-20 minutes. The flesh should look opaque and feel firm to the touch when pressed at the thickest part of the fish, measuring 120F (50C) for medium-rare or 140-150F (62C) for well done on an instant-read thermometer.
Squeeze some lemon over the salmon. To serve, use a spatula to separate the skin from the cooked salmon fillets — it should come off easily. Enjoy!

Источник: https://familystylefood.com/20-minute-baked-salmon-with-lemon-mayo/#wprm-recipe-container-97197

Рыба, жареная по-грузински, в сметанном маринаде

Мне очень понравилась, Вадиму совсем не понравилась. Делала с барамунди.

Сметана
150 г
Белая рыба
500 г
Яблочный уксус
50 г
Панировочные сухари
50 г
Молотый перец чили
по вкусу

Любую белую рыбу (у меня белый амур) замариновать в смеси сметаны с уксусом (3:2) и оставить на пару часов.
2Запанировать рыбу в хороших панировочных сухарях (у меня самодельные), сделанных из чиабатты, и обжарить нахорошо разогретой сковороде на растительном масле до золотистой корочки, посолить, поперчить и добавить чили.

Источник: https://eda.ru/recepty/osnovnye-blyuda/riba-zharenaja-po-gruzinski-v-smetannom-marinade-41048

Chinese Garlic Green Beans

Очень вкусно получилось!

1 tablespoon oil, peanut or sesame
2 shallots, diced (about 4 tbsp)
6 cloves garlic, thinly sliced
1 pound fresh green beans, trimmed
1/4 cup rice wine vinegar
1 tablespoon oyster sauce
1 tablespoon soy sauce
1/2 tsp dry ginger
Sea Salt (to taste)

Instructions

In a large, heavy pan, heat oil until shimmery.
Add shallots and garlic, sitr frequently to prevent burning.
When shallows and garlic have browned slightly, add green beans and toss.
Cook about 8 minutes, until green beans start to soften.
Deglaze pan with rice wine, stir well.
Add sauces and ginger, mix.
Taste to see if the dish needs any salt (do check- or it might get too salty).
When green beans are as soft as you'd like them, remove and plate!


Источник: https://sweetcsdesigns.com/garlic-chinese-style-green-beans/

Home Style Beyti Kebab

Очень вкусно получилось! Просто супер! Я посмотрела несколько видео и решила с отдельным запеканием котлет не заморачиваться, а запекла их сразу в тортилье (375Ф 35 минут). Так же не делала томатный соус, а смазала обычной маринарой. Смешала sheep yogurt with garlic, it was an excellent sauce.

For the Beyti kofte rolls:
750g/1lb 10 oz minced/ground beef, lamb or a combination (10% fat)
1 medium onion, grated
1 medium egg, beaten
2 slices of stale bread (crusts removed)
Small bunch of flat leaf parsley, finely chopped (optional)
5ml/1tsp ground cumin
½ tsp (or more!) pul biber or red pepper flakes
Sea salt and freshly ground black pepper to taste
Small bowl of water with a drizzle of oil - to shape the kofte rolls -

For the tomato sauce:
3 garlic cloves, finely chopped
30ml/2tbsp olive oil
30g/2tbsp double concentrated tomato paste
90ml/3fl oz water
5ml/1tsp pul biber
Sea salt and freshly ground black pepper to taste

Garlic yoghurt:
350g/12oz whole milk or strained yoghurt
2 garlic cloves, finely chopped
Sea salt to taste
4 thin, fresh flour tortilla (25cm in diameter), lavash bread or yufka to wrap the Beyti kofte

Optional:
140g/5oz small green peppers (Turkish pointy sivri biber or Padron peppers work well)
15ml/1tbsp olive oil
Sea salt to taste

Instructions

First prepare the Beyti kofte. Soak 2 slices of stale bread (hard crusts removed) in a small bowl with warm water and squeeze out the excess water with your hands. Combine the kofte ingredients in a large mixing bowl, except the meat. Using your hands, combine them well for a minute (this ensures a smooth blend of the ingredients and soften the onions. Parsley is not traditionally included but we like the freshness of the herb here; please save a little for decorating the plate when serving). Stir in the ground/minced meat and again combine well with your hands. If you have time, cover with cling film and let the mixture rest and settle in the fridge for 30 minute – this helps the mixture to firm up and hold together better when cooked-.

Preheat fan oven to 180C/350F. Line a large baking tray with baking paper. Also take the yoghurt out of the fridge to bring to room temperature.

Have a small bowl of water with a drizzle of olive oil and the Beyti kofte mixture near you. Dampen your hand in the oily water (that helps shaping the kofte) and take about a medium orange size kofte mixture in your hands. Roll into a log about 13 cm long. Place on a tray with baking paper and gently pat to flatten a little – kofte roll will be about 5cm wide. Repeat this with the rest of the kofte mixture and place them side by side, with about 2cm space between them. You will have 8 long Beyti kofte rolls. Bake in the preheated oven for 30 minutes.

Place the small green peppers on a small baking dish and drizzle with 1tbsp olive oil. Season with sea salt and combine well with your hands. Put this also in the preheated fan oven at 180C to bake for 18-20 minutes (it works well if you put them in the oven after the first 10 minutes of Beyti kofte baking so that they both finish baking the same time).

While they are baking, prepare your garlic yogurt sauce. Combine the chopped garlic with the yoghurt, season with sea salt to taste. Leave aside at room temperature.

Once kofte is baked, take out of the oven; also take the peppers out of the oven. Turn the oven temperature down to 160C fan. Place the kofte rolls on a large flat plate. Gently place and pat the tortilla wraps or yufka over the kofte tray, for the wrap/yufka to soak up the delicious juices of kofte.

Place the wrap on a clean, dry surface. Place 2 Beyti kofte rolls end to end to make one long roll, at the edge near you. Roll into tight log. Cut the log into 4 equal pieces, about 5.5cm long. Have a clean baking paper on the baking tray and place these Beyti rolls seam side down. Repeat this for the remaining kofte rolls, using the wraps.
Brush the top of the rolls with a little olive oil (about 1 tbsp. enough for all) and place in the oven to warm up and get a little crispy, for 5 - 6 minutes. Also return the baked peppers back to the oven to warm up, for 2-3 minutes.

While they are baking, make your tomato sauce. Pour in 2tbsp olive oil over a small sauté pan and stir in the chopped garlic. Sauté for just over a minute on medium to high heat. Stir in the tomato paste and pul biber and combine well. Then pour in the water, season with sea salt and ground black pepper and simmer on a medium to low heat for 1-2 minutes. If appears to be on thick side, dilute with one or two tablespoons of water. Turn the heat off.

Now ensemble your Beyti kebab. Arrange the Beyti rolls in a circle on a serving plate and place the garlic yoghurt in the middle. Drizzle tomato sauce over the Beyti rolls and decorate with the roasted peppers around the plate. Decorate with the remaining chopped parsley and serve immediately.

Источник: https://ozlemsturkishtable.com/category/roasts-and-kebaps/