BAKED SALMON INA GARTEN RECIPES

Steps:

• Preheat the oven to 425 degrees F.
• Peel, devein, and butterfly the shrimp, leaving the tails on. Place the shrimp in a mixing bowl and toss gently with the olive oil, wine, 2 teaspoons salt, and 1 teaspoon pepper. Allow to sit at room temperature while you make the butter and garlic mixture.
• In a small bowl, mash the softened butter with the garlic, shallots, parsley, rosemary, red pepper flakes, lemon zest, lemon juice, egg yolk, panko, 1/2 teaspoon salt, and 1/4 teaspoon of pepper until combined.
• Starting from the outer edge of a 14-inch oval gratin dish, arrange the shrimp in a single layer cut side down with the tails curling up and towards the center of the dish. Pour the remaining marinade over the shrimp. Spread the butter mixture evenly over the shrimp. Bake for 10 to 12 minutes until hot and bubbly. If you like the top browned, place under a broiler for 1 minute. Serve with lemon wedges.

Steps:

• Season salmon with salt.
• Heat a large sauté pan over medium-high heat; when hot lightly spray with oil and add the salmon.
• Cook until browned on one side, about 4 to 5 minutes then turn and cook an additional 4 to 5 minutes or until salmon easily flakes.
• Set aside on a dish to cool.
• Add the olive oil to the pan, then add the the onion, celery, red and yellow bell peppers, parsley, capers, hot sauce, Old Bay seasoning, 1/2 teaspoon kosher salt, and 1/2 teaspoon pepper in a large saute pan over medium-low heat and cook until the vegetables are soft, approximately 18 to 20 minutes.
• Set aside to cool to room temperature.
• Flake the salmon into a large bowl.
• Add the bread crumbs, mayonnaise, yogurt, mustard, and eggs.
• Add the vegetable mixture and mix well.
• Cover and chill in the refrigerator for 30 minutes, this will make them easier to shape and become less sticky.
• Preheat oven to 400°F.
• Spray a non-stick baking sheet with cooking spray.
• Shape the batter into 15 (scant 1/4 cup each) cakes and place on prepared baking sheet.
• Bake about 10 to 12 minutes on each side, or until golden brown.