Scallops Of Salmon With Dill Sauce New Potatoes And Sugar Snap Peas Recipes

BAY SCALLOPS WITH LEMON AND DILL

Steps:

• Melt butter in skillet over medium heat.
• Add scallops and cook until almost opaque, about 2 minutes.
• Remove scallops from skillet with a slotted spoon; leaving liquid in skillet.
• Add vermouth, lemon juice, and lemon peel to skillet and reduce to a thick glaze (about 5 minutes).
• Return scallops to skillet and stir until coated.
• Add dill and pepper and serve immediately.

ROASTED SALMON WITH SCALLOPS AND MUSTARD BUTTER

Steps:

• Preheat the oven to 450 degrees F.
• Place the salmon piece or fillets skin-side up in a shallow ovenproof dish. Cook in the oven for 15 minutes.
• Meanwhile gently melt the butter in a small saucepan. Remove from the heat and stir in the mustard and dill. Season to taste. Remove the salmon from the oven and arrange the scallops round it, baste with the mustard sauce.
• Return to the oven for a further 5 minutes. Slice the salmon quite thickly and serve on top of the spinach rocket and spoon over the mustard butter.

HERB-ROASTED SALMON, POTATOES, CARROTS, AND SUGAR SNAP PEAS

Steps:

• Toss green onions, dill, cilantro, and mint in small bowl. Set herb mixture aside. Toast coriander seeds in small dry skillet over medium heat until slightly darker in color and fragrant, about 2 minutes. Cool. Crush in mortar with pestle, or place in plastic bag and coarsely crush with mallet or rolling pin.
• Whisk 1 tablespoon oil, 1 tablespoon lemon juice, 1 garlic clove, 1/2 teaspoon lemon peel, and half of crushed coriander in 11x7x2-inch glass baking dish. Sprinkle salmon with salt and pepper; add to baking dish and turn to coat. Let salmon marinate at least 15 minutes and up to 30 minutes.
• Mix yogurt, tahini, 1 tablespoon oil, 1 tablespoon lemon juice, 1 garlic clove, and 1/2 teaspoon lemon peel in small bowl. Stir in half of herb mixture.
• Position 1 rack in top third and 1 rack in bottom third of oven; preheat to 400°F. Brush 2 large rimmed baking sheets with oil. Toss potatoes, carrots, remaining coriander, and 2 tablespoons oil in large bowl. Spread potato mixture on 1 baking sheet; sprinkle with salt and pepper. Roast on top oven rack until almost tender, about 18 minutes.
• Meanwhile, arrange salmon on second oiled sheet. Toss snap peas with remaining marinade in dish; stir into potato mixture.
• Transfer sheet with potato mixture to lower oven rack. Place sheet with salmon on upper oven rack. Roast salmon until just opaque in center and vegetables until tender, about 8 minutes.
• Transfer salmon to platter. Mix remaining herb mixture into vegetables; spoon vegetables around salmon. Garnish with lemon wedges; serve with yogurt sauce.
• Available at some supermarkets, natural foods stores, and Middle Eastern markets.

SALMON AND SCALLOPED POTATOES

Steps:

• Preheat oven to 350°F.
• Slice fillets into bite size chunks, and set aside.
• Thinly slice potatoes and onions.
• Cook potatoes in boiling salt water approx 10 minutes and drain.
• Grease a shallow 2-quart casserole dish.
• Layer half the potatoes and half the onions in dish.
• Sprinkle with half the dill, salt and pepper.
• Top with the salmon chunks.
• Layer with the remaining potatoes, onions, dill, salt and pepper.
• Whisk eggs and milk and pour over casserole evenly.
• Melt butter and mix with bread crumbs.
• Drizzle evenly over the top.
• Bake uncovered at 350°F for 25 to 30 minutes, or until potatoes are tender.
• Sprinkle with chopped parsley and serve.

THE BEST SCALLOPED POTATOES

Steps:

• Preheat the oven to 350 degrees F. Grease an 8-inch square baking dish with unsalted butter.
• Peel the potatoes and cut them into 1/8-inch-thick slices using a mandoline or sharp knife.
• Add the sliced potatoes, heavy cream, whole milk, 2 tablespoons butter, garlic, thyme, 1 1/2 teaspoons salt, 1/2 teaspoon pepper and the nutmeg to a medium saucepan. Bring to a simmer over medium heat and cook, stirring occasionally, until the potatoes are tender and almost cooked through but still hold their shape, about 5 minutes. (They should not be soft and falling apart.) Remove the saucepan from the heat.
• Add the Gruyere and Parmesan, stirring gently to combine. Pour the potato mixture into the prepared baking dish. Bake until the top is light golden brown and the potatoes are cooked through and tender, about 45 minutes. Let rest for 10 minutes before serving.

SCALLOPS OF SALMON WITH DILL SAUCE, NEW POTATOES AND SUGAR SNAP PEAS

Steps:

• Place the potatoes in a medium-size saucepan and cover with cold water. Cook over medium heat until tender, about 12 minutes. Drain and keep warm. Meanwhile, bring a medium-size saucepan of salted water to a boil. Add the sugar snaps and blanch for 3 minutes. Drain. Toss with the potatoes and keep warm while preparing the salmon.
• Heat a large, heavy-bottomed nonstick skillet over medium heat until hot. Add the olive oil. Add the salmon and saute until just cooked through, about 2 1/2 minutes per side. Transfer the salmon to the center of a serving platter and keep warm. Add the wine to the pan and cook, stirring, until reduced to about 2 tablespoons. Stir in the dill. Pour the liquid into a small bowl. Whisk in the buttermilk and season with salt and pepper. Pour the sauce over the salmon. Place the potatoes and sugar snaps in a ring around the salmon and serve immediately.