SHAKE AND BAKE SALMON RECIPES

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HOMEMADE SHAKE AND BAKE MIXTURE RECIPE | ALLRECIPES



Homemade Shake and Bake Mixture Recipe | Allrecipes image

Various seasonings enhance this homemade crumb mixture for coating and baking chicken. Use this like you would use the store-bought stuff. This in just as good, to me and my family!

Provided by sal

Categories     DIY Recipes

Total Time 5 minutes

Prep Time 5 minutes

Yield 4 cups

Number Of Ingredients 12

4 cups dry bread crumbs
⅓ cup vegetable oil
1 tablespoon salt
1 tablespoon paprika
1 tablespoon celery salt
1 teaspoon ground black pepper
½ teaspoon garlic salt
½ teaspoon minced garlic
¼ teaspoon minced onion
1 pinch dried basil leaves
1 pinch dried parsley
1 pinch dried oregano

Steps:

  • In a large resealable plastic bag combine the crumbs, oil, salt, paprika, celery salt, pepper, garlic salt, minced garlic, minced onion, basil, parsley and oregano. Seal bag and shake all ingredients together.

Nutrition Facts : Calories 299.3 calories, CarbohydrateContent 39.9 g, FatContent 12.2 g, FiberContent 3 g, ProteinContent 7.5 g, SaturatedFatContent 2.1 g, SodiumContent 1938 mg, SugarContent 3.5 g

ROASTED SALMON & VEG TRAYBAKE | FISH RECIPES | JAMIE ...



Roasted salmon & veg traybake | Fish recipes | Jamie ... image

Wonderfully simple to knock together, this is the kind of dish you can make from memory again and again. The clean, light flavours are a joy to eat, and the basil & mustard yoghurt adds an extra punch of delicious flavour.

Total Time 20 minutes

Yield 4

Number Of Ingredients 12

400 g baby potatoes
200 g green beans
1 bunch of fresh basil
200 g cherry tomatoes
10 black olives (stone in)
olive oil
4 x 120 g salmon fillets, skin on, scaled and pin-boned, from sustainable sources
1½ lemons
½ a small clove of garlic
½ teaspoon Dijon mustard
4 tablespoons Greek yoghurt
extra virgin olive oil

Steps:

    1. Preheat the oven to 200ºC/400ºF/gas 6.
    2. Scrub the potatoes clean, halving any larger ones, then cook in a pan of boiling salted water over a medium-high heat for 10 to 12 minutes, or until cooked through.
    3. Trim the green beans and add to the pan for the final 2 minutes. Pick the basil leaves.
    4. Drain the veg and tip into a large bowl. Halve and add the tomatoes, then destone and add the olives along with half the basil leaves.
    5. Add ½ a tablespoon of olive oil, toss together and tip into a roasting tray. Shake into an even layer and season with sea salt and black pepper.
    6. Place the salmon fillets into the bowl, add ½ a tablespoon of olive oil, and squeeze in the juice of ½ a lemon. Season lightly and toss to coat.
    7. Lay the salmon fillets on top of the vegetables, skin-side up. Slice off 4 rounds of lemon and lay on top of the fillets, then roast for 10 minutes, or until cooked through.
    8. To make the basil & mustard yoghurt, bash the remaining basil leaves in a pestle and mortar with a pinch of sea salt. Peel and add the garlic and bash again.
    9. Scrape the mixture into a bowl and add the mustard, 4 tablespoons of Greek yoghurt and the remaining lemon juice. Add 1 tablespoon of extra virgin olive oil, mix well, season to taste and serve with the salmon traybake.

Nutrition Facts : Calories 431 calories, FatContent 24.8 g fat, SaturatedFatContent 5.5 g saturated fat, ProteinContent 31 g protein, CarbohydrateContent 22.3 g carbohydrate, SugarContent 5.8 g sugar, SodiumContent 0.9 g salt, FiberContent 0.9 g fibre

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Wonderfully simple to knock together, this is the kind of dish you can make from memory again and again. The clean, light flavours are a joy to eat, and the basil & mustard yoghurt adds an extra punch of delicious flavour.
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Total Time 20 minutes
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    1. Preheat the oven to 200ºC/400ºF/gas 6.
    2. Scrub the potatoes clean, halving any larger ones, then cook in a pan of boiling salted water over a medium-high heat for 10 to 12 minutes, or until cooked through.
    3. Trim the green beans and add to the pan for the final 2 minutes. Pick the basil leaves.
    4. Drain the veg and tip into a large bowl. Halve and add the tomatoes, then destone and add the olives along with half the basil leaves.
    5. Add ½ a tablespoon of olive oil, toss together and tip into a roasting tray. Shake into an even layer and season with sea salt and black pepper.
    6. Place the salmon fillets into the bowl, add ½ a tablespoon of olive oil, and squeeze in the juice of ½ a lemon. Season lightly and toss to coat.
    7. Lay the salmon fillets on top of the vegetables, skin-side up. Slice off 4 rounds of lemon and lay on top of the fillets, then roast for 10 minutes, or until cooked through.
    8. To make the basil & mustard yoghurt, bash the remaining basil leaves in a pestle and mortar with a pinch of sea salt. Peel and add the garlic and bash again.
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