Snowcapped Salmon Recipes

SNOWCAPPED SALMON

Steps:

• Sprinkle flour over salmon fillets. Place in a greased 11x7-in. baking dish. In a small bowl, beat egg whites until stiff peaks form. In another bowl, combine the mayonnaise and mustard; fold in egg whites. Spoon over salmon. Sprinkle with cheese. , Bake, uncovered, at 350° for 25-30 minutes or until fish flakes easily with a fork.

SAUTEED SALMON

Steps:

• In 12 inch skillet, heat 3 Tbsp butter.
• Add filets, skin side down, and saute on low heat for about 10 min turning often.
• Add salt and pepper to taste.
• Sprinkle with lemon juice and dill.
• Remove to serving plate.
• Add 2 Tbsp butter, and cream.
• Cook and stir 1 minute.
• Pour over salmon.
• Serve with lemon slices.

PAN SEARED SALMON I

Steps:

• Preheat a large heavy skillet over medium heat for 3 minutes.
• Coat salmon with olive oil. Place in skillet, and increase heat to high. Cook for 3 minutes. Sprinkle with capers, and salt and pepper. Turn salmon over, and cook for 5 minutes, or until browned. Salmon is done when it flakes easily with a fork.
• Transfer salmon to individual plates, and garnish with lemon slices.

WHITE CHOCOLATE LEMON COOKIES

Steps:

• Preheat oven to 350 degrees and lightly grease a baking pan or line with parchment or a nonstick baking mat.
• Combine butter and 1 cup of sugar in a large bowl. Cream 3-4 minutes til very light and fluffy.
• Add vanilla, extract, lemon zest, and egg and cream til completely incorporated.
• In a medium bowl whisk together flour, salt, baking powder, and baking soda.
• Add dry ingredients to wet ingredients and mix til just combined.
• Roll into 12 balls (I used a small cookie scoop and did two scoops per cookie ball). Roll in remaining 1/4 cup sugar and place 3 inches apart on prepared baking sheet.
• Bake for 9-11 minutes - they should not be brown around the edges when you take them out, they may look underdone - and allow to cool for 10 minutes on the pan before transferring to a cooling rack.
• When cookies are completely cooled, combine white chocolate and oil in a microwave-safe bowl. Microwave for 45 seconds, stir, return to microwave for 20 seconds at a time - stirring after each - until completely melted and smooth.
• Dip cookies halfway in the chocolate and allow to cool (popping them in the fridge for about 2-3 minutes will speed this up!) before serving or storing in airtight container at room temperature.

SNOW-CAPPED TOMATOES

Steps:

• 1. Cook zucchini in boiling water until crisp-tender, about 2 or 3 minutes. Drain well. 2. Combine cottage cheese, sour cream, green onion, lemon juice, salt and garlic. Add zucchini and green pepper toss to coat. Chill. 3. Arrange tomato slices on a lettuce-lined platter. Top with zucchini mixture and serve.