{"id":793,"date":"2014-10-06T10:55:13","date_gmt":"2014-10-06T16:55:13","guid":{"rendered":"http:\/\/hill-kleerup.org\/blog\/margie\/?p=793"},"modified":"2016-02-11T14:54:57","modified_gmt":"2016-02-11T21:54:57","slug":"salmon-trio","status":"publish","type":"post","link":"https:\/\/hill-kleerup.org\/blog\/margie\/salmon-trio.html","title":{"rendered":"Salmon Trio"},"content":{"rendered":"<p align=\"LEFT\"><em>For as long as the\u00a0ingredients\u00a0and directions are, this is a simple and REALLY\u00a0impressive meal.<\/em><\/p>\n<p align=\"LEFT\"><b>Ingredients:<\/b><\/p>\n<ul>\n<li>5-6 lbs Salmon fillets boneless &amp; skinless (whole or portions)<\/li>\n<li>1 recipe Glazed Salmon\u00a0(below)<\/li>\n<li>1 recipe Salmon with Pesto\u00a0(below)<\/li>\n<li>1 recipe Panko Crusted Salmon\u00a0(below)<\/li>\n<\/ul>\n<p align=\"LEFT\"><b>Directions:<\/b><\/p>\n<ol>\n<li>Cut fillets into 30 medallions approx 2 \u00be \u2013 3 oz each. (small, remember there are 3 per serving)<\/li>\n<li>Group each 10 medallions together on a pan.<\/li>\n<li>Complete preparation of 10 medallions per each of the following directions.<\/li>\n<li>Serve one of each medallion to each guest.<\/li>\n<\/ol>\n<p align=\"LEFT\"><b>Serves: <\/b>10<\/p>\n<p align=\"LEFT\"><b>Comments: \u00a0<\/b>If one of the guests requests the alternate to the salmon, purchase a boneless\/skinless chicken breast, flatten slightly, cut into 3 medallions, and complete the preparation per each of the following pages as you do the salmon.<\/p>\n<p align=\"CENTER\"><b>Glazed Salmon<\/b><\/p>\n<p align=\"LEFT\"><b>Ingredients:<\/b><\/p>\n<ul>\n<li>10 salmon medallions<\/li>\n<li>cooking spray<\/li>\n<li>salt<\/li>\n<li>pepper<\/li>\n<li>2 Tab lemon juice<\/li>\n<li>2 Tab maple syrup<\/li>\n<li>1 Tab vinegar<\/li>\n<li>1 Tab vegetable oil<\/li>\n<\/ul>\n<p align=\"LEFT\"><b>Directions:<\/b><\/p>\n<ol>\n<li>Spray a roasting pan with cooking spray.<\/li>\n<li>Place salmon on baking pan and sprinkle with salt and pepper.<\/li>\n<li>Bake at 350\u00ba for 5-8 minutes until cooked through. \u00a0(Time will depend on thickness of fish. Test. Do not over cook.)<\/li>\n<li>Mix lemon juice, maple syrup, oil and vinegar for glaze.<\/li>\n<li>Pour glaze over fish and broil 1 minute until bubbly. Watch it so that it doesn&#8217;t burn!<\/li>\n<\/ol>\n<p align=\"LEFT\"><b>Serves: <\/b>10<\/p>\n<p align=\"LEFT\"><b>Source: <\/b> Follow the Foodie.wordpress.com from Dining at Home<\/p>\n<p align=\"LEFT\"><b>Comments: <\/b>This is one third of the salmon trio<\/p>\n<p align=\"CENTER\"><b>Salmon with Pesto<\/b><\/p>\n<p align=\"LEFT\"><b>Ingredients:<\/b><\/p>\n<ul>\n<li>10 salmon medallions<\/li>\n<li>2 Tab crumbled firm textured bread<\/li>\n<li>\u00bc c mayonnaise or salad dressing (Miracle Whip)<\/li>\n<li>3 Tab purchased basil pesto<\/li>\n<li>1 Tab grated Parmesan cheese<\/li>\n<\/ul>\n<p align=\"LEFT\"><b>Directions:<\/b><\/p>\n<ol>\n<li>Place breadcrumbs in a shallow baking pan.<\/li>\n<li>Broil for 1-2 minutes or until lightly toasted.<\/li>\n<li>Place salmon on baking pan, tucking under any thin edges.<\/li>\n<li>Broil 4 inches from heat for 4-6 minutes per \u00bd inch thickness or\u00a0until fish just begins to flake easily with a fork.<\/li>\n<li>Turn over 1 inch fillets halfway through broiling.<\/li>\n<li>Mix mayonnaise and pesto.<\/li>\n<li>Combine toasted bread crumbs and cheese.<\/li>\n<li>Spoon mayonnaise mixture over fillets.<\/li>\n<li>Sprinkle with crumb mixture.<\/li>\n<li>Broil 1 \u2013 2 minutes until crumbs are lightly browned.<\/li>\n<\/ol>\n<p align=\"LEFT\"><b>Serves: <\/b>10<\/p>\n<p align=\"LEFT\"><b>Source: <\/b><span style=\"color: #000080\"><span lang=\"zxx\"><a href=\"http:\/\/www.grouprecipes.com\/\">www.grouprecipes.com<\/a>\u00a0<\/span><\/span>bluewaterandsand<\/p>\n<p align=\"LEFT\"><b>Comments: <\/b>This is one third of the salmon trio<\/p>\n<p align=\"CENTER\"><b>Panko Crusted Salmon<\/b><\/p>\n<p align=\"LEFT\"><b>Ingredients:<\/b><\/p>\n<ul>\n<li>10 salmon medallions<\/li>\n<li>1 Tbs olive oil<\/li>\n<li>salt and pepper to taste<\/li>\n<li>2 Tab honey mustard or sweet hot mustard<\/li>\n<li>2 tsp fresh thyme, chopped<\/li>\n<li>2\/3 c panko bread crumbs<\/li>\n<li>2 Tab chopped parsley<\/li>\n<li>\u00bd Tsp sweet paprika<\/li>\n<\/ul>\n<p align=\"LEFT\"><b>Directions:<\/b><\/p>\n<ol>\n<li>Place salmon on baking pan<\/li>\n<li>Sprinkle with salt and pepper.<\/li>\n<li>Combine mustard and 1 tsp thyme in a small bowl.<\/li>\n<li>Combine panko , remaining 1 tsp thyme, 4 tsp of olive oil parsley and paprika.<\/li>\n<li>Add a light sprinkle of salt and pepper.<\/li>\n<li>Spread mustard mixture on salmon.<\/li>\n<li>Top with panko mixture.<\/li>\n<li>Roast in a 400\u00b0 oven for 5 -10 minutes or until almost completely<\/li>\n<li>firm to the touch and flakes when poked with a fork.<\/li>\n<li>Finish under broiler to toast panko .<\/li>\n<\/ol>\n<p align=\"LEFT\"><b>Serves: <\/b>10<\/p>\n<p align=\"LEFT\"><b>Source: <\/b> AnnMarie&#8217;s Blog, Cooking in Bush Alaska Creatively avoiding food boredom in a land far away from full-service grocery stores and fresh ingredients.<\/p>\n<p align=\"LEFT\"><b>Comments: <\/b>This is one third of the salmon trio<\/p>\n<p align=\"CENTER\">\n","protected":false},"excerpt":{"rendered":"<p>For as long as the\u00a0ingredients\u00a0and directions are, this is a simple and REALLY\u00a0impressive meal. Ingredients: 5-6 lbs Salmon fillets boneless &amp; skinless (whole or portions) 1 recipe Glazed Salmon\u00a0(below) 1 recipe Salmon with Pesto\u00a0(below) 1 recipe Panko Crusted Salmon\u00a0(below) Directions: Cut fillets into 30 medallions approx 2 \u00be \u2013 3 oz each. (small, remember there &hellip; <a href=\"https:\/\/hill-kleerup.org\/blog\/margie\/salmon-trio.html\" class=\"more-link\">Continue reading<span class=\"screen-reader-text\"> &#8220;Salmon Trio&#8221;<\/span><\/a><\/p>\n","protected":false},"author":4,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_seopress_robots_primary_cat":"","_seopress_titles_title":"","_seopress_titles_desc":"","_seopress_robots_index":"","footnotes":""},"categories":[5,21],"tags":[64],"class_list":["post-793","post","type-post","status-publish","format-standard","hentry","category-entree-chicken","category-entree-seafood","tag-vpwl-jan-2013"],"share_on_mastodon":{"url":"","error":""},"_links":{"self":[{"href":"https:\/\/hill-kleerup.org\/blog\/margie\/wp-json\/wp\/v2\/posts\/793","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/hill-kleerup.org\/blog\/margie\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/hill-kleerup.org\/blog\/margie\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/hill-kleerup.org\/blog\/margie\/wp-json\/wp\/v2\/users\/4"}],"replies":[{"embeddable":true,"href":"https:\/\/hill-kleerup.org\/blog\/margie\/wp-json\/wp\/v2\/comments?post=793"}],"version-history":[{"count":6,"href":"https:\/\/hill-kleerup.org\/blog\/margie\/wp-json\/wp\/v2\/posts\/793\/revisions"}],"predecessor-version":[{"id":2956,"href":"https:\/\/hill-kleerup.org\/blog\/margie\/wp-json\/wp\/v2\/posts\/793\/revisions\/2956"}],"wp:attachment":[{"href":"https:\/\/hill-kleerup.org\/blog\/margie\/wp-json\/wp\/v2\/media?parent=793"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/hill-kleerup.org\/blog\/margie\/wp-json\/wp\/v2\/categories?post=793"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/hill-kleerup.org\/blog\/margie\/wp-json\/wp\/v2\/tags?post=793"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}