Flaxseed Crusted Salmon With A Grape And Walnut Salsa Recipes

Steps:

• Bring 1 1/2 pounds seedless green grapes, 3/4 cup sugar, 4 wide strips orange zest, 1/4 cup raisins, 2 tablespoons lemon juice and 1/4 teaspoon kosher salt to a boil in a saucepan over medium heat. Cook, stirring constantly and mashing the grapes against the side of the pan with a wooden spoon, until the mixture coats the spoon, 20 to 25 minutes. Stir in 1/4 cup chopped walnuts. Fill sterilized jars, leaving a 1/2-inch headspace, then seal and process (see Cook's Note) for 15 minutes.

Steps:

• Preheat the oven to 300 degrees. Put the grapes and kosher salt in a food processor and pulse until the grapes are coarsely chopped. Transfer to a strainer; let sit for a least 10 minutes. Mix the green onion, vinegar, oil, rosemary, garlic and pepper together in a small bowl. Add the grapes and mix well. ASSEMBLY: Arrange the shells on a baking sheet and fill each with 1/2 teaspoon walnuts, 1/2 teaspoon Brie, and 1/2 teaspoon grape salsa (use a fork to transfer the salsa to the shells to avoid capturing too much liquid). Bake until cheese begins to melt, about 5 minutes; do not overbake.

Steps:

• Preheat the oven to 350?. Place the walnuts on a sheet pan and cook until lightly toasted, about 8 minutes. Transfer the walnuts to a cutting board and when cool enough to handle, roughly chop and set aside.Increase the oven temperature to 400?. Line a sheet pan with foil. Using paper towels, pat the fish fillets dry. Evenly coat each salmon fillet with 1/2 tablespoon of the mustard. Season the fillets on all sides with salt and pepper and then sprinkle 1/2 tablespoon of the flaxseed on top of each piece of fish, gently pressing them into the flesh. Place the fish on the lined sheet pan and drizzle each fillet with 1 tablespoon of the olive oil. Transfer to the oven and bake until the fish reaches an internal temperature of 125?, about 10 minutes.Meanwhile, in a medium bowl, whisk together the remaining 4 tablespoons olive oil, the vinegar and honey. Season with a pinch of salt and a twist of black pepper. Add the walnuts, grapes, parsley and scallions and toss together.When the fish is done, remove it from the oven, top each piece with a generous amount of salsa and serve.Source: foodnetwork.comRecipe formatted with the Cook'n Recipe Software from DVO Enterprises.

Steps:

• Preheat the oven to 350?. Place the walnuts on a sheet pan and cook until lightly toasted, about 8 minutes. Transfer the walnuts to a cutting board and when cool enough to handle, roughly chop and set aside.Increase the oven temperature to 400?. Line a sheet pan with foil. Using paper towels, pat the fish fillets dry. Evenly coat each salmon fillet with 1/2 tablespoon of the mustard. Season the fillets on all sides with salt and pepper and then sprinkle 1/2 tablespoon of the flaxseed on top of each piece of fish, gently pressing them into the flesh. Place the fish on the lined sheet pan and drizzle each fillet with 1 tablespoon of the olive oil. Transfer to the oven and bake until the fish reaches an internal temperature of 125?, about 10 minutes.Meanwhile, in a medium bowl, whisk together the remaining 4 tablespoons olive oil, the vinegar and honey. Season with a pinch of salt and a twist of black pepper. Add the walnuts, grapes, parsley and scallions and toss together.When the fish is done, remove it from the oven, top each piece with a generous amount of salsa and serve.Source: foodnetwork.comRecipe formatted with the Cook'n Recipe Software from DVO Enterprises.

Steps:

• Preheat oven according to package directions and arrange biscuits on cookie sheet. You will have 4 extra biscuits. Save them for ham and cheese or egg and cheese breakfast sandwiches the next morning. Sprinkle biscuits with a little paprika and bake for 10 to 12 minutes.In a medium pot over medium to medium high heat, cook chicken in butter 2 minutes then add veggies and season with salt and pepper and poultry seasoning. Cook 5 minutes more, add flour cook another minute. Add potatoes, then whisk in half-and-half or cream and chicken stock. Add nutmeg. Bring soup to a boil by raising heat, then turn heat back to simmer and cook soup another 10 minutes. Adjust seasonings. Add peas. Stir in to warm them through a minute.Serve mugs of soup with biscuits on top to cap the mug: chicken mug pies!Source: foodnetwork.comRecipe formatted with the Cook'n Recipe Software from DVO Enterprises.