Bakedtarragonorangesalmon Recipes

BAKED SALMON WITH TARRAGON AND BACON

Steps:

• Pre-heat oven to 400°F.
• Butter (or spray with non-stick spray) one side of a large sheet of aluminum foil (double the size needed to hold the salmon fillets in one layer); place in a baking dish (butter side up) large enough to hold the salmon (again, in one layer).
• Fry the finely chopped onion in butter in a frypan until soft and golden but not brown.
• Add the bacon and tarragon and cook for another two minutes.
• Stir in the lemon juice and remove from heat.
• Place the salmon fillets on the foil in the baking dish.
• Cover each fillet with some of the onion/bacon mixture and drizzle any pan juices over as well.
• Fold the foil over the fish and seal to make a parcel.
• Bake for 15-20 minutes, or until fish flakes easily with a fork.
• May be served with a dollops of thick cream or creme fraiche (but I personally don't think it needs it!).

BAKED TARRAGON ORANGE SALMON

Steps:

• Mix together orange zest, orange juice, oil, tarragon, ginger, salt, and pepper in a resealable plastic bag.
• Add fish to bag, seal, and shake bag gently to coat.
• Let marinate 3-4 hours-but no longer as your fish may start to toughen up if overmarinated.
• Preheat oven to 450 F and bake fish in a casserole dish 8-12 minutes or until it has just started to flake easily with a fork.

BAKED SALMON WITH TARRAGON, BACON AND ONIONS

Steps:

• Pre-heat the oven to 400°F Fry the finely chopped onion in butter in a pan until soft and golden (but not burnt).
• Add the bacon and tarragon and cook for another two minutes; then stir in the lemon juice.
• Place a large piece of buttered kitchen foil in an ovenproof dish, place the salmon fillets on this and cover with the onion and bacon mixture. Fold over the foil and seal to make a parcel. Bake for 15-20 minutes.
• Serve with a teaspoonful of heavy cream or creme fraiche and fresh vegetables.

EASTER BREAD RING

Steps:

• Color the 5 eggs with egg dye. In a large mixing bowl, blend the white sugar, salt, and yeast well with 1 cup of the flour.
• In a saucepan, combine 2/3 cup milk and butter, heating slowly until liquid is warm and butter is melted. Pour the milk into the dry ingredients and beat 125 strokes with a wooden spoon. Add eggs and 1/2 cup flour or enough to make a thick batter. Beat vigorously for 2 minutes. Stir in enough flour to make a ball of dough that draws away from the sides of the bowl.
• Turn out onto a floured board and knead for about 10 minutes, working in additional flour to overcome stickiness. Place the dough in a greased bowl, turning to grease the top. Cover tightly with plastic wrap and put in a warm, draft-free place until doubled in bulk, about 1 hour.
• Meanwhile, combine the fruit, nuts, and anise seed.
• Punch down the dough and return it to a lightly floured board. Knead in the fruit mixture, keeping the syrupy pieces dusted with flour until they are worked into the dough. Divide the dough in half.
• Carefully roll each piece into a 24-inch rope--the fruit and nuts will make this slightly difficult. Loosely twist the two ropes together and form a ring on a greased baking sheet. Pinch the ends together well. Brush the dough with melted shortening. Push aside the twist to make a place for each egg. Push eggs down carefully as far as possible. Cover the bread with wax paper and let rise in a warm, draft-free place until doubled in bulk, about 1 hour.
• Bake the bread in a preheated 350 degree F (175 degrees C) oven for about 35 minutes or until a toothpick inserted in a twist comes out clean. Place on a wire rack to cool.
• Once the bread is cool, drizzle the icing on top between the eggs, and decorate with colored sprinkles. To make icing: mix together confectioners' sugar, 1 tablespoon whole milk, and vanilla.

EASTER BREAKFAST CASSEROLE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 7x11 inch casserole dish.
• Fry the bacon in a large, deep skillet over medium-high heat until evenly browned, about 10 minutes. Drain on a paper towel-lined plate. Crumble.
• In a large bowl beat together eggs and milk. Mix in cheese, bacon, onion and green pepper. Stir in the thawed hash browns. Pour mixture into prepared casserole.
• Cover with aluminum foil and bake in preheated oven for 45 minutes. Uncover and bake for another 30 minutes until eggs have set.

BAKED ORANGE SALMON

Steps:

• Mix oj, soy sauce, and garlic.
• Marinade Salmon for at least 1 hour.
• Preheat oven to 350°F.
• Spray glass pan with Pam.
• Add Salmon fillets and marinade to glass pan.
• Bake for 20 minutes until salmon is cooked through.
• Drizzle sauce over salmon when serving.

BAKED EGGS

Steps:

• Preheat oven to 325 degrees F (165 degrees C). Lightly grease a 9x13-inch baking dish.
• Sprinkle cheese evenly in the bottom of the baking dish. In a large bowl, beat together eggs, milk, mustard powder, salt and pepper. Pour egg mixture on top of cheese.
• Bake in preheated oven for 40 minutes or until firm. Let cool slightly before cutting into squares to serve.

BROADWAY FAMILY EASTER EGG BAKE

Steps:

• Place the eggs into a saucepan in a single layer and fill with water to cover the eggs by 1 inch. Cover the saucepan and bring the water to a boil over high heat. Once the water is boiling, remove from the heat, cover, and let the eggs stand in the hot water for 15 minutes. Pour out the hot water, then cool the eggs under cold running water in the sink. Peel once cold, and cut into 1/4-inch thick slices.
• Preheat an oven to 350 degrees F (175 degrees C).
• Melt 1 tablespoon of butter in a skillet over medium heat. Cook and stir the onion in the butter until the onion has softened and turned translucent, about 5 minutes. Spread the onion evenly into a 9x13-inch baking dish. Arrange sliced eggs over top, and sprinkle with the Swiss cheese. Whisk the condensed soup and milk together in a bowl until smooth. Season with mustard, seasoned salt, dill, and black pepper. Pour the mixture over the eggs. Butter the rye bread with 2 tablespoons of softened butter, and cut each slice into quarters. Place on top of the casserole, butter-side-up, overlapping if necessary.
• Bake in the preheated oven until the bread is beginning to brown and the casserole is hot, 30 to 35 minutes.