The Pescetarian Thread Recipes/Discussion

Amante · 04-10-2013, 08:05 PM

This is one of my favorite dishes to make, and it's very fast and extremely yummy and still a company-quality dish. If you get out all your ingredients then start your rice first, the rest will be done by the time the rice is cooked 20 minutes later.

http://www.hispanickitchen.com/page/...s-a-la-criolla

You do not need to add the ham, though I add more olives or toss in some capers when I leave it out for my vegetarian friends.

You don't need the annotto oil, just olive.

Do NOT use the jarred sofrito if you can help it, since it's so easy to make fresh -- I just toss a half a bell pepper, half an onion, and a huge handful of cilantro into the food processor with a little oil and just blend it until smooth. I use a LOT more than 1/4c usually!

I've also made this with salmon, and with chicken.

YUM!!

Hollylane · 04-10-2013, 08:08 PM

Quote:

Originally Posted by Amante

This is one of my favorite dishes to make, and it's very fast and extremely yummy and still a company-quality dish. If you get out all your ingredients then start your rice first, the rest will be done by the time the rice is cooked 20 minutes later.

http://www.hispanickitchen.com/page/...s-a-la-criolla

You do not need to add the ham, though I add more olives or toss in some capers when I leave it out for my vegetarian friends.

You don't need the annotto oil, just olive.

Do NOT use the jarred sofrito if you can help it, since it's so easy to make fresh -- I just toss a half a bell pepper, half an onion, and a huge handful of cilantro into the food processor with a little oil and just blend it until smooth. I use a LOT more than 1/4c usually!

I've also made this with salmon, and with chicken.

YUM!!

Oh yum! This is so up my alley of cooking! Thank you for sharing it!

Hollylane · 04-10-2013, 08:19 PM

This looks like an interesting bunch of flavors, I definitely want to try it, or at least play around with a couple of the ingredients...

Roasted Salmon with Dill and Cilantro

Almost Afghan

2 ½ lbs. boneless salmon

1/3 cup olive oil

2 tablespoons ground cumin

2 tablespoons dried oregano

1 teaspoon ground pepper

2 teaspoon salt

1 cup fresh dill

½ cup parsley chopped

lemon slices

In a bowl mix olive oil, cumin, oregano, pepper and salt. Rub mixture on skinless side of salmon and marinade as early as the day before or at least for an hour.

Pre-heat oven, 450 degrees.

Line broiling pan with foil. Bake salmon on foil with skinless side up in pre-heated oven for 10 minutes per inch of thickness at thickest part. When done you may serve immediately or allow to cool. Serve at room temperature. Place the salmon on a serving dish long enough for the salmon, garnish with dill and cilantro and serve with slices of lemon.

Serves 6

04-10-2013, 08:05 PM	#1
Amante Junior Member How Do You Identify?: Femme Relationship Status: Going steady Join Date: Mar 2013 Location: Too far away Posts: 38 My Photo Gallery Thanks: 11 Thanked 128 Times in 35 Posts Rep Power: 1760756	This is one of my favorite dishes to make, and it's very fast and extremely yummy and still a company-quality dish. If you get out all your ingredients then start your rice first, the rest will be done by the time the rice is cooked 20 minutes later. http://www.hispanickitchen.com/page/...s-a-la-criolla You do not need to add the ham, though I add more olives or toss in some capers when I leave it out for my vegetarian friends. You don't need the annotto oil, just olive. Do NOT use the jarred sofrito if you can help it, since it's so easy to make fresh -- I just toss a half a bell pepper, half an onion, and a huge handful of cilantro into the food processor with a little oil and just blend it until smooth. I use a LOT more than 1/4c usually! I've also made this with salmon, and with chicken. YUM!! __________________ Live as if you were to die tomorrow. Learn as if you were to live forever. ~Mahatma Gandhi

04-10-2013, 08:19 PM	#3
Hollylane Practically Lives Here How Do You Identify?: . Preferred Pronoun?: . Relationship Status: . Join Date: Jun 2011 Location: . Posts: 11,495 My Photo Gallery Thanks: 34,694 Thanked 26,362 Times in 5,875 Posts Rep Power: 21474862	This looks like an interesting bunch of flavors, I definitely want to try it, or at least play around with a couple of the ingredients... Roasted Salmon with Dill and Cilantro Almost Afghan 2 ½ lbs. boneless salmon 1/3 cup olive oil 2 tablespoons ground cumin 2 tablespoons dried oregano 1 teaspoon ground pepper 2 teaspoon salt 1 cup fresh dill ½ cup parsley chopped lemon slices In a bowl mix olive oil, cumin, oregano, pepper and salt. Rub mixture on skinless side of salmon and marinade as early as the day before or at least for an hour. Pre-heat oven, 450 degrees. Line broiling pan with foil. Bake salmon on foil with skinless side up in pre-heated oven for 10 minutes per inch of thickness at thickest part. When done you may serve immediately or allow to cool. Serve at room temperature. Place the salmon on a serving dish long enough for the salmon, garnish with dill and cilantro and serve with slices of lemon. Serves 6