NIGELLA LAWSON SALMON MOUSSE RECIPES

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SALMON WITH LEMON-HERB MARINADE RECIPE - NYT COOKING



Salmon With Lemon-Herb Marinade Recipe - NYT Cooking image

Here's one of the easiest ways to entertain: broil or grill a large salmon fillet, then adorn it with lemon wedges and rosemary sprigs. This recipe marinates the rich salmon in lemon juice, soy sauce and herbs. Serve it with a sharply flavored potato salad (like this one, with red Bliss potatoes and watercress in a yogurt-horseradish dressing) and a large bowl of greens.

Provided by Moira Hodgson

Total Time 1 hours 20 minutes

Yield 6 servings

Number Of Ingredients 14

1 3-pound salmon fillet, in one piece
1 clove garlic, minced
2 tablespoons dark brown sugar
2 tablespoons soy sauce
1 tablespoon grated lemon peel
2 tablespoons parsley, chopped fine
2 tablespoons fresh thyme leaves
1 tablespoon fresh rosemary leaves
Juice of 1/2 lemon
2 tablespoons sesame oil
1/4 cup extra-virgin olive oil
Coarse salt and freshly ground pepper to taste
1 lemon, cut into 6 wedges
Sprigs of rosemary, for garnish

Steps:

  • Wipe salmon fillet dry with paper towels. Combine remaining ingredients (except lemon wedges and rosemary sprigs) in small bowl and mix well. Pour mixture over salmon, making sure it is coated on both sides. Marinate for at least an hour before cooking.
  • Preheat broiler or grill. Cook salmon, turning once — five to six minutes each side for medium rare.
  • Place salmon on serving platter and garnish with lemon wedges and sprigs of rosemary.

Nutrition Facts : @context http//schema.org, Calories 616, UnsaturatedFatContent 29 grams, CarbohydrateContent 6 grams, FatContent 44 grams, FiberContent 1 gram, ProteinContent 47 grams, SaturatedFatContent 9 grams, SodiumContent 627 milligrams, SugarContent 3 grams

NADIYA'S QUICK CHOCOLATE MOUSSE RECIPE - BBC FOOD



Nadiya's quick chocolate mousse recipe - BBC Food image

Nadiya's quick chocolate mousse has a secret ingredient. Nutella! Of course you can use any chocolate hazelnut spread to make this easy mousse.

Provided by Nadiya Hussain

Prep Time 30 minutes

Cook Time 10 minutes

Yield Makes 1 large dish, or 8 small ramekins

Number Of Ingredients 8

200g/7oz chocolate hazelnut spread
50ml/2fl oz full-fat milk
600ml/20fl oz double cream
1 tbsp cornflour
3 tbsp icing sugar
100g/3½oz roasted chopped hazelnuts
whipped cream, from a can, to serve (optional)
cocoa powder, for dusting (optional)

Steps:

  • Pop the chocolate hazelnut spread into a bowl with the milk and heat in the microwave in 10-second bursts until the mixture is runny and viscous, but not steaming hot. This should not take more than 20 seconds. Set aside to cool.
  • Put the cream into a large bowl with the cornflour and icing sugar and begin whipping. As soon as the mixture begins to thicken, pour in the chocolate hazelnut spread and keep whipping until stiff peaks are formed when the whisk is removed from the bowl.
  • Fold through the hazelnuts (keeping a tablespoon back for decorating), then spoon into a serving dish or individual ramekins. If you want it to look extra special, you can pipe the mousse in.
  • Serve with whipped cream if desired, with an extra sprinkling of hazelnuts on top and an optional dusting of cocoa powder.

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SALMON WITH LEMON-HERB MARINADE RECIPE - NYT COOKING
Here's one of the easiest ways to entertain: broil or grill a large salmon fillet, then adorn it with lemon wedges and rosemary sprigs. This recipe marinates the rich salmon in lemon juice, soy sauce and herbs. Serve it with a sharply flavored potato salad (like this one, with red Bliss potatoes and watercress in a yogurt-horseradish dressing) and a large bowl of greens.
From cooking.nytimes.com
Reviews 5
Total Time 1 hours 20 minutes
Calories 616 per serving
  • Place salmon on serving platter and garnish with lemon wedges and sprigs of rosemary.
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