Cinnabon Cinnamon Rolls

Cinnabon Cinnamon Rolls

After several attempts at recreating this famous recipe, I've finally come up with one that might be just as good if not better than the original!

Yield: 15 rolls approximately
Prep Time: 6 hours
Cook Time: 17 minutes
Total Time: 6 hours 17 minutes

Ingredients:

for the dough-
3/4 cup warm water
2 1/4 teaspoons active dry yeast {use the fast acting kind!}
1/2 cup granulated sugar
1 teaspoon salt
1/4 cup buttermilk, at room temperature
1 egg
1/3 cup canola or vegetable oil
4 1/2-5 cups all purpose unbleached flour
for the filling-
1/2 cup softened margarine
1 1/4 cups packed light brown sugar
2 1/2 tablespoons ground cinnamon
2 tablespoons cornstarch
for the frosting-
2 oz. cream cheese, at room temperature
1/4 cup softened margarine
1 teaspoon vanilla extract
1/2 tablespoon corn syrup
1 teaspoon fresh lemon juice
1 1/4 cups powdered sugar

Directions:

Making the Dough- In the bowl of a stand mixer fitted with a dough hook, pour in water, yeast and 1 tablespoon of the granulated sugar. Stir and proof 5 minutes. Once mixture looks bubbly and frothy, pour in remaining sugar and salt. Stir on low for 15-20 seconds. In a small bowl, measure buttermilk, oil and egg. Whisk ingredients together until egg is incorporated to other two ingredients. Pour contents into the water and yeast mixture. Stir another 20 seconds in the mixer. Pour 2 cups of flour into mixer and stir on low until incorporated. Sprinkle flour in by 1/4 cup increments until dough cleans the sides and bottom of the bowl. Dough should be sticky but not sticky enough to stick to your hands when touched. Once it has reached this stage, turn mixer on and knead for 5 minutes. Remove dough from bowl, grease and replace back into same mixing bowl {since it's practically clean anyways.} Cover with plastic wrap and a dish towel. Rise 1-2 hours or until dough has doubled in size.
Filling and Cutting Rolls- In a medium size bowl, stir brown sugar, cinnamon and cornstarch together until combined. Set aside. Punch down dough. Flour a large clean table liberally with flour. Lightly flour dough as well. Roll dough out to be a 20x30 rectangle {or as close to that as possible} while moving dough around to ensure it's not sticking to your work surface. If it's a little short or uneven, feel free to cut off the edges to even it all out. {FYI-I cut off some dough on one side and filled in a spot that needed more dough on the other side to make a more even rectangle.} Spread softened margarine over dough, being sure to go right to the edges leaving a 1-inch strip untouched on one of the longer sides of dough. Dump brown sugar mixture onto the middle of the dough and spread with your hands, creating an even layer over top of the margarine, still leaving that 1-inch strip of dough untouched. If you have any filling that falls off the sides of the dough, use a bench scraper to replace. Lightly press the sugar mixture into the margarine using a rolling pin. Roll the dough up into a tight log, finishing with the plain dough on the bottom to seal the entire thing together. Cut off the uneven ends to even out the log. Score log every 2 inches and then slice your rolls using those marks. Place into parchment paper lined, margarine greased pans. 12 into a 9x13, 3 remaining into a loaf pan, or 8x8 with the small ends. Cover pans with plastic wrap and dish towels. Let rolls rise another 1-2 hours or until they are touching and have risen almost double. My rolls always spread out more than up, so just be aware that they will most likely spread out more than up. Bake in a preheated 350 degree for 17 minutes, or until tops start to brown. Watch them carefully!!
For the Frosting- While the rolls are baking, whip cream cheese and margarine together. Stir in vanilla, corn syrup and lemon juice. Scrape sides and mix again. Pour in powdered sugar and stir slowly until it starts to incorporate. Then mix on high for 5 minutes or until frosting starts to lighten in color. Scrape sides and mix again briefly. Once rolls have been removed from the oven, frost using half the amount made. Then after they have cooled a few more minutes, frost again with remaining frosting. The first frosting will melt down into the rolls and the second layer should stay put. Serve warm.
Recipe Notes:
-See step my step photos for more details I neglected to mention.
-Also, if your frosting isn't quite ready after you pull the rolls out of the oven, cover with foil so the tops don't dry out and get crispy.
-If you notice it takes forever for your rolls to rise, try adding an extra teaspoon of rapid rise yeast to your dough next time around. I also like to use Red Star Platinum yeast--it's hardcore stuff.

Cinnabon

Cinnabon Cinnamon Roll Dough1 cup warm milk
2 eggs, room temperature
1/3 cup butter, melted
4 1/2 cups all purpose flour
1 teaspoon salt
1/2 cup white sugar
1 package yeast (1/4 ounce) 

Cinnabon Cinnamon Roll Filling
1 cup brown sugar, packed
2 1/2 tablespoons ground cinnamon
1/4 cup butter, softened

Spread for Cinnamon Roll Dough1/4 cup butter, softened

Cinnabon Cinnamon Roll Icing
3 oz cream cheese, softened
1/4 cup (4 tablespoons) butter, softened
1 1/2 cups confectioners’ sugar
1/2 teaspoon vanilla extract
1/8 teaspoon salt 

Cinnabon Cinnamon Roll Recipe Instructions

Microwave the milk for 45 to 60 seconds. Then, dissolve yeast in warm milk in a large bowl. Add sugar, butter, salt, eggs, and flour. Mix well. Dust your hands lightly with flour and then hand knead the cinnamon roll dough into a large ball.

Put the ball of dough into a bowl that is sprayed with cooking spray.  Cover the bowl tightly with plastic wrap and let rise in a warm place for roughly 1 hour or until dough has doubled in size.  We turned the oven on and then put the cinnamon roll dough on top of the stove.  The heat generated caused the dough to rise. Once your dough has risen, it’s time to move on to the next step.  In a new, small bowl, combine brown sugar, cinnamon, and butter.  Mix them well.  Spray a flat surface with cooking spray or sprinkled flour.  Roll out your dough ball into a 16″ x 21″ rectangle roughly 1/4 inches thick then spread a 1/4 cup of softened butter on the dough.  Next, sprinkle the rolled, buttered dough evenly with the sugar/cinnamon/butter mixture you prepared in your small bowl.
Roll up the dough starting with the longer side and cut into fourteen (14) cinnamon rolls (or more smaller rolls, if you prefer). Place the cinnamon rolls in a lightly greased 11″ x 15″ glass baking dish. Cover the dish with aluminum foil and let the cinnamon rolls rise until nearly doubled, which should take around 30 minutes.  Note that in our Cinnabon cinnamon roll recipe, we had made two (2) of the fourteen (14) cinnamon rolls consist of the “end” pieces that weren’t as developed or good as the other twelve (12).
Preheat oven to 350 degree Fahrenheit.  Once your cinnamon rolls have risen, bake them in the preheated oven until golden brown, approximately 18 to 20 minutes (we used a professional General Electric gas-range oven at 20 minutes exactly).  The dough should still be soft, though fully cooked, especially toward the center of the rolls.  
As your cinnamon rolls are baking, beat together cream cheese, butter, confectioners’ sugar, vanilla extract, and salt for the Cinnabon cinnamon roll icing.  The icing should be spread on your cinnamon rolls when they are still warm, shortly after being taken out of the oven so that the frosting melts into the cinnamon rolls.  This is reportedly part of the official Cinnabon process according to some of the employees.
When the cinnamon rolls are still warm, serve, and enjoy! 

cremey potato soup

• 6 slices Thin Bacon, Cut Into 1-inch Pieces
• 1 whole Medium Onion, Diced
• 3 whole Carrots, Scrubbed Clean And Diced
• 3 stalks Celery, Diced
• 6 whole Small Russet Potatoes, Peeled And Diced
• 8 cups Low Sodium Chicken Or Vegetable Broth
• 3 Tablespoons All-purpose Flour
• 1 cup Milk
• 1/2 cup Heavy Cream
• 1/2 teaspoon Salt, More To Taste
• Black Pepper To Taste
• 1/2 teaspoon Cajun Spice Mix
• 1 teaspoon Minced Fresh Parsley
• 1 cup Grated Cheese Of Your Choice

cremey celery soup

riginal recipe makes 32 servings Change Servings

    3 quarts chicken stock

    3 pounds celery, coarsely chopped

    1/2 pound carrots, julienned

    1/2 pound onions, chopped

    1 cup all-purpose flour

    1 tablespoon salt

    1 teaspoon ground white pepper

    3 quarts hot milk

    1 cup margarine

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French Onion Soup

French Onion Soup

Prep Time:
    20 Minutes
Cook Time:
    2 Hours
Difficulty:
    Easy
Servings:
    6

Print Recipe
Ingredients

    1 stick Butter
    4 whole Large (or 6 Medium) Yellow Onions, Halved Root To Tip, And Sliced Thin
    1 cup (generous) Dry White Wine
    4 cups Low Sodium Chicken Broth
    4 cups Beef Broth
    2 cloves Minced Garlic
    Worcestershire Sauce
    Several Thick Slices Of French Bread Or Baguette
    5 ounces, weight (to 7 Ounces) Gruyere Cheese, Grated

Preparation Instructions

Preheat oven to 400 degrees.

Melt butter in a heavy soup pot or Dutch oven over medium-low heat. Add onions and cook, covered, for 20 minutes. Place soup pot into the oven with the lid slightly ajar to ensure the onions will brown. Allow onions to cook in the oven for 1 hour, stirring at least once during the cooking process so onions won’t stick and burn.

Remove pot from oven and place back on stovetop over medium heat. Stir, scraping off all the brown, flavorful bits. Turn off heat and pour in wine. Turn heat back to medium. Cook wine for five minutes, allowing it to reduce. Add broths, Worcestershire Sauce and minced garlic and reduce heat to low. Simmer for 30 to 45 minutes.

Butter one side of the bread slices and broil over low heat, allowing bread to brown and become crispy.
When soup is ready, ladle into bowl or ramekin. Place crispy bread on top, and then sprinkle generously with grated cheese. Broil until cheese is melted and bubbly.

Serve immediately.

lentil,celery tomato soup

1 cup lentils, rinsed

1 onion, halved

A bouquet garni made with 2 sprigs each thyme and parsley, a bay leaf, and a Parmesan rind

1 1/2 quarts water

1 tablespoon extra virgin olive oil

1 medium carrot, diced

3 celery stalks, diced

2 garlic cloves, minced

Salt, preferably kosher salt, to taste

1 28-ounce can chopped tomatoes, with liquid

Pinch of sugar

2 tablespoons tomato paste

1/4 cup chopped fresh parsley

Very thinly sliced celery, from the inner heart, for garnish

Freshly grated Parmesan cheese for serving

1. Combine the lentils, 1/2 onion and the bouquet garni with 1 quart water in a saucepan and bring to a boil. Reduce the heat, add salt to taste, cover and simmer 30 minutes.

2. Chop the remaining onion. Heat the olive oil in a large, heavy soup pot or Dutch oven over medium heat and add the onion, carrot, and celery. Cook, stirring often, until the onion is tender, about 5 minutes, and add the garlic and a pinch of salt. Stir together until fragrant, about 1 minute, and add the canned tomatoes with their liquid and the sugar. Bring to a simmer and cook, stirring often, for about 10 minutes, until the tomatoes have cooked down somewhat and smell fragrant.

3. Add the lentils with their broth, the tomato paste, salt to taste, an additional 2 cups water, and bring to a boil. Reduce the heat, cover, and simmer 30 minutes. Taste and adjust seasonings. Season to taste with freshly ground pepper, stir in the parsley and serve, garnishing each bowl with thinly sliced celery heart if you want some crunch, and passing the Parmesan at the table.

Yield: Serves 4 to 6 (4 if there are teen-agers in your house)

Advance preparation: This will keep for three or four days in the refrigerator. It may require thinning out. It’s even better the day after you make it. I have a teenage son and he just about polished off the leftovers – which should have served 3 – the day after I tested the recipe.

Variation: Shortly before serving add 2 cups baby spinach and simmer just until wilted.

Creamy Chorizo and Brussels Sprouts Soup

Prep Time: 10 minutes

Cook Time: 25 minutes
Total Time: 35 minutes

Yield: About 4 servings

Ingredients

• 8 ounces Spanish chorizo, finely diced
• 1 medium white onion, diced
• 2 cloves garlic, minced
• 1 lb. brussels sprouts, finely chopped
• 4 cups chicken broth
• 2 cups (about 1/2 pound) diced Yukon gold potatoes
• 1 tsp. paprika
• 1/2 tsp. sea salt
• 1/4 tsp. black pepper
• 1 (6 oz.) can evaporated milk
• optional toppings: shredded Manchego or Parmesan cheese, chopped fresh parsley, reserved chorizo

Method

Saute chorizo in a large stockpot over medium high heat until cooked, about 3-5 minutes, stirring occasionally. Remove chorizo with a slotted spoon. Reserve 2 tablespoons of grease in the stockpot, and discard the rest.

Add onion to the stockpot, and saute in the chorizo grease for 5 minutes or until soft and translucent, stirring occasionally. Add garlic and brussels sprouts, and saute for an additional 3 minutes or until the brussels sprouts begin to brown, stirring occasionally. Add chicken broth, potatoes, paprika, salt and pepper, and stir to combine. Bring to a boil, then reduce heat to medium-low, cover and simmer for 10-15 minutes, or until the potatoes are tender.

If you would like a pureed soup, blend soup using an immersion blender or stand blender. If you would like a chunkier soup, leave it as is. Stir in evaporated milk and chorizo, reserving 1/4 cup chorizo for toppings if desired. Season with additional salt and pepper if needed.

Serve warm with toppings.

Spicy Glazed Brussels Sprouts

   1 1/2 pounds Brussels sprouts, trimmed and halved
    1 red jalapeño pepper or serrano chili, halved and sliced (seeded, if desired)
    3 tablespoons canola oil
    1 tablespoon grated fresh ginger
    kosher salt and black pepper
    1 tablespoon honey

Directions
    Heat oven to 450° F. Toss the Brussels sprouts, jalapeño, oil, ginger, ¾ teaspoon salt, and ¼ teaspoon black pepper on a rimmed baking sheet. Roast, tossing once, until the Brussels sprouts are golden and tender, 15 to 20 minutes. Drizzle with the honey and toss to coat.

Spicy Brussels Sprouts with Mint

http://www.foodandwine.com/recipes/spicy-brussels-sprouts-with-mint

    2 tablespoons vegetable oil
    1/2 cup Rice Krispies or other puffed rice cereal
    1/4 teaspoon togarashi (see Note) or cayenne pepper
    Kosher salt
    1/4 cup Asian fish sauce
    2 tablespoons water
    2 tablespoons sugar
    1 tablespoon rice vinegar
    1 tablespoon fresh lime juice
    1 small garlic clove, minced
    1 small red chile, minced
    1/4 cup chopped cilantro
    2 tablespoons chopped mint
    4 cups roasted or boiled brussels sprouts (about 2 pounds), halved lengthwise


    In a large skillet, heat 1 tablespoon of the oil until shimmering. Add the Rice Krispies and togarashi and cook over high heat, stirring, until browned, about 30 seconds. Season with salt. Transfer to a plate and wipe out the skillet.
    In a small bowl, combine the fish sauce, water, sugar, rice vinegar, lime juice, garlic and chile and stir until the sugar is dissolved. Add the cilantro and mint.
    Add the remaining 1 tablespoon of oil to the skillet and heat until nearly smoking. Add the brussels sprouts; cook over high heat, stirring, until charred in spots and heated through, about 5 minutes. Transfer to a bowl and toss with the vinaigrette. Just before serving, sprinkle the Rice Krispies on top and serve right away.

Notes Togarashi, a Japanese blend of chiles and sesame, is available at Asian markets.

Broccoli Potato Cheese Soup

Broccoli Cheese Soup

1/2 cup butter
1 onion, chopped
1 (16 ounce) package frozen chopped broccoli
4 (14.5 ounce) cans chicken broth
1 (1 pound) loaf processed cheese food, cubed
2 cups milk
1 tablespoon garlic powder
2/3 cup cornstarch
1 cup water
2 potatos

salmon, shrimp cerviche

Summer calls for fresh salmon, salads, cocktails on the patio. Nothing suits better than a ceviche to accompany those patio drinks; or as an appetizer before dinner.

servings8 People

Ingredients

1/2 lb. salmon, cut in tiny cubes
1/2 cup fresh lime juice, plus more as needed
3/4 cup olive oil, plus more for sautéing shrimp
3 cloves garlic, minced or chopped
1/2 lb. shrimp, peeled
1 ripe vine tomato, diced
1 jalapeño, finely diced
1 avocado, peeled and diced
Cilantro, finely chopped
Salt and pepper, to taste
Butter Lettuce Leaves

Preparation

Put salmon in nonreactive bowl and cover with lime juice. Let marinate for 30 minutes. In a sauté pan, heat olive oil over low heat. Add garlic and shrimp and sauté until shrimp is cooked through (two to three minutes). Remove from heat.

Drain salmon and place in glass bowl with garlic, sautéed shrimp, tomato, jalapeño, avocado, cilantro, olive oil, salt, and pepper. Add more lime juice, if desired. Thoroughly combine.
Serve with butter lettuce leaves to make into wraps.

Read More http://www.epicurious.com/recipes/member/views/SHRIMP-SALMON-CEVICHE-50123575#ixzz2cNBipG4E

Fish Baked in Coconut Milk

cipe categories: Jalapeno, Halibut, Fruit, Cod, Salmon, Fish, Tomato
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recipe
ratings & reviews(17)

Rated 5 stars out of 5

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Total Time:
51 min
Prep
20 min
Inactive
1 min
Cook
30 min

Yield:
4 servings

Level:
Intermediate

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Ingredients

2 pounds thick fish fillets or steaks, halibut, cod or salmon
4 teaspoons fresh lemon juice
2 tablespoons vegetable oil
2 cups finely chopped onion
1/4 cup vegetable oil
2 teaspoons minced garlic
2 teaspoons minced ginger
1 teaspoon minced green chile, serrano, Thai or jalapeno
1 cup chopped fresh tomatoes

Spice mixture:

6 teaspoons ground coriander
1 teaspoon ground cumin
1/4 teaspoon ground red pepper, cayenne
1/4 teaspoon ground black pepper
1/4 teaspoon ground turmeric
1/2 teaspoon fennel seeds, coarsely ground with mortar and pestle
1 1/4 teaspoon salt
1/2 cup canned unsweetened coconut milk
1/4 cup chopped cilantro, for garnish

Directions

Cut fillets crosswise into strips 2-inches wide. Rub fish with mixture of lemon juice and oil, cover and refrigerate for 1 hour.

Preheat oven to 350 degrees.

In medium frying pan, over medium high heat, fry onion in oil until edges are nicely browned. Add garlic, ginger, and green chile, and stir over medium heat for 2 minutes. Add tomatoes, spice mixture, fennel seeds, and salt, and fry, stirring constantly until tomato pieces break down to form a lumpy paste. Add coconut milk and simmer about 5 minutes until a thick, rich sauce is formed.

Arrange fish in an oiled baking/serving dish large enough to hold fish in a single layer. Bake, uncovered, for 10 minutes in the preheated oven. Pour sauce over fish, cover tightly with aluminum foil, and return to oven for 15 to 20 minutes until fish is opaque.

Garnish with chopped cilantro.

Read more at: http://www.foodnetwork.com/recipes/fish-baked-in-coconut-milk-recipe/index.html?oc=linkback

Baked Salmon in Lime-Coconut Cream Sauce

Cuisine: Thai

Serves: 4

Ingredients

• 1 cup coconut milk
• 1 salmon fillet, weighing about 1¼-1½ pounds
• 3 tablespoons fish sauce
• 2 kaffir lime leaves
• 2 limes
• 3-4 bird’s eye chilies (more or less depending on your heat tolerance)

Instructions

1. Pour ½ cup of coconut milk into the middle of a baking dish (see notes). Place the salmon fillet, skin side down, right on top of the coconut milk pool.
2. Rub 2 tablespoons of the fish sauce on top of the fish; let it marinate briefly in the refrigerator while you prepare other ingredients.
3. Mix the remaining fish sauce and the remaining coconut milk together; set aside.
4. Set the oven rack in the middle of the oven. Preheat the oven to 375 F.
5. Cut one lime crosswise into very thin slices. Juice the other lime; set the juice aside for later.
6. Cut the kaffir lime leaves into very thin strips; set aside.
7. Cut the chilies thinly crosswise; set aside.
8. When the oven is ready, take the fish out of the refrigerator and pour the coconut milk-fish sauce mixture all over it.
9. Arrange the lime slices on top of the fish and sprinkle the kaffir lime leaves and chilies all over it.
10. Bake the fish, uncovered, for 30-35 minutes or just until it’s cooked through.
11. Remove the fish from the oven. Drizzle a tablespoon of the reserved lime juice over the fish. Adjust the amount of lime juice to taste. Taste the sauce to see if more fish sauce is needed. If so, add more.
12. Let the fish cool down slightly before serving.
13. If you have some cilantro on hand, chop some up and sprinkle it on top of the fish. If not, don’t sweat it.
14. Serve the fish with rice.

Notes

Use a baking dish that is just big enough for the fish to sit comfortably in it with some room on the sides. A pan that is too large and wide will cause the coconut sauce to spread out too much. This means much of it will evaporate in the oven and may even burn around the edges. We want the fish to be enveloped in (or to be embraced by) the sauce and absorb as much of it as possible. We don’t want the fish to lie there on a thin layer of liquid that spreads all over the place.

Aromatic salmon cooked in coconut milk

    4 thick salmon steaks
    2.5cm/1in piece root ginger, peeled and cut into small, very thin slices
    2 large cloves garlic, peeled and cut into small, very thin slices
    350g/12oz tomatoes, peeled and halved
    1 fresh red chilli, de-seeded and sliced as finely as possible
    1 small yellow pepper, de-seeded and thinly sliced
    4-6 cardamom pods, roughly crushed
    400ml/14fl oz tinned coconut milk
    sea salt
    2 limes, juice only
    handful of fresh mint leaves, chopped

    Put the fish steaks in a fairly shallow ovenproof dish with a lid, into which they fit quite closely.
    Scatter the ginger, garlic, tomato, chilli and yellow pepper over and around the fish and the cardamom pods in between.    Empty the coconut milk into a separate bowl, add a good sprinkling of sea salt and gradually stir in the lime juice. Pour the mixture gently over and around the fish and cover the dish.

    Preheat the oven to 150C/300F/Gas 2. Put the dish on the centre shelf and cook for 40-50 minutes, until the fish is lightly done. To discover this insert a small, sharp knife into the centre of one of the steaks - if the flesh is slightly darker pink in the centre it will be perfectly cooked. Remove from the oven.

    Before serving scatter the mint leaves on top.

Salmon Moqueca

Serves 4-6

Fish and Marinade

• 1 1/2 pound wild salmon fillets
• 28 oz. can of peeled whole tomatoes, undrained
• 1 onion, peeled and roughly chopped
• 1 cup cilantro, chopped
• 2 garlic cloves, cut in half
• 1 Serrano chile pepper, stemmed and cut in half (use the seeds, too, if you want your stew to be pretty spicy)
• 1/4 cup lime juice
• 1 tablespoon olive oil
• 1 teaspoon sea salt

1. Place fish in a shallow non-reactive (non-metal) bowl. Combine the tomatoes, onion, cilantro, garlic, chile pepper, lime juice, oil and salt in a food processor fitted with the metal blade (or a blender). Process until smooth and pour over fish. Allow to marinate for 30 minutes to 1 hour.

For the Stew

• 2 tablespoons olive oil
• 1 large sweet potato, peeled and diced
• 1 zucchini, chopped
• 1 green pepper, chopped
• 1 red pepper, chopped
• 1/2 cup water (or fish stock)
• 3/4 cup organic whole coconut milk
• 1/2 cup minced green onion (bottom parts only)- for garnish
• 1/2 cup cilantro, chopped- for garnish

1. Heat olive oil in a large skillet over medium heat. Add diced sweet potato and cook for 10-15 minutes, adding a little water if needed so it doesn’t burn, until softened. Add zucchini, green and red pepper and continue to cook until tender, about 5-7 minutes, again adding water to the pan, if needed. Add water or fish stock and stir in coconut milk. Bring to a boil, reduce heat, and simmer 2 to 3 minutes.
2. Add fish and marinade and simmer for 10-15 minutes, or until fish flakes easily with a fork. Just before serving, stir in green onion and cilantro. Serve alone or over rice.

• This recipe is a Community Pick!
• This recipe was entered in the contest for Your Best Salmon

Tags: Brazilian, fish, fish, salmon, spices, stew

Salmon With an Exotic Spiced Carrot Sauce

the colors are bright, and so are the flavors. Because the salmon will be rare in the center, you'll need to buy the best, freshest fish you can find.  Serve over jasmine rice, if desired.

4 servings
Ingredients:
For the sauce

    1 1/2 cups (12 ounces) carrot juice, preferably freshly pressed
    1-inch piece peeled ginger root, sliced crosswise
    1 stalk lemon grass, outer leaves discarded, the remaining core thinly sliced
    Finely grated zest and juice of 1 orange, preferably organic
    1 medium clove garlic, sliced
    Juice of 1 medium lime (1 to 2 tablespoons)
    1 teaspoon light muscovado sugar (may substitute light brown sugar)
    1/2 cup coconut milk (may use low-fat coconut milk)
    Dash cayenne pepper
    Sea salt

For assembly

    16 to 18 medium stalks asparagus, tough ends trimmed off
    2 tablespoons olive oil
    1 1/2 pounds skinless salmon fillet, cut into 1 1/2-inch cubes
    2 cups cooked jasmine rice (optional)
    1 tablespoon chopped cilantro, from 2 or 3 stems
    Sea salt, preferably fleur de sel

Directions:

For the sauce: Combine the carrot juice, ginger root, lemon grass, orange zest and garlic in a small saucepan and cook over medium heat until the mixture begins to bubble gently; cook, maintaining a very low boil, for 3 minutes. Remove from the heat, cover and let it set for 30 minutes to infuse the flavors.

Add the orange and lime juices and the sugar to the saucepan; return it to medium heat and cook, stirring frequently, until the sugar has dissolved and the mixture begins to bubble gently. Strain into a medium saucepan through a fine-mesh strainer, using a spoon to press the solids in the strainer to extract as much liquid as possible; discard the solids. Stir in the coconut milk and cayenne pepper, and season with salt to taste. Cover and keep warm over low heat.

While the sauce is infusing, bring a large pot of salted water to a boil over medium-high heat, add the asparagus and cook for 1 minute. Immediately drain in a colander and rinse under cold water to stop the cooking and set the color. When cool enough to handle, cut each stalk on the diagonal into 3 equal pieces.

Heat the oil over medium heat in a large saute pan or skillet. Once the oil is shimmering, add the salmon and cook on each side for 30 seconds, keeping the inside rare. Remove from the heat.

Divide the rice, if using, among deep plates or pasta bowls. Top with equal portions of salmon and asparagus. Sprinkle with the chopped cilantro and sea salt. Pour the sauce around the fish; serve warm.

Recipe Source:

Adapted from "La Tartine Gourmande," by Beatrice Peltre (Roost Books, 2012).
Tested by Jane Touzalin for The Washington Post.
E-mail the Food Section with recipe questions.


http://projects.washingtonpost.com/recipes/2012/05/30/salmon-exotic-spiced-carrot-sauce/

Salmon Fish Stew, Brazilian Style Recipe

Salmon Fish Stew, Brazilian Style Recipe
Marinade:
    The cloves from 1/2 head of garlic, peeled, crushed, minced
    2 Tablespoons of fresh lime juice
    3/4 teaspoon of coarse salt
    1 Tablespoon of sweet paprika
    2 1/2 teaspoons of dry cumin
    1 1/2 teaspoons of freshly ground black pepper

Other:
    1 1/2 to 2 pounds of salmon, cut into 2-inch pieces (largish-bite sized pieces)
    Olive oil
    2 medium onions, sliced
    1 large bell pepper, seeded, de-stemmed, and sliced
    2 medium tomatoes, sliced
    Salt and freshly ground pepper
    1 14-ounce can thick coconut milk
    1 large bunch fresh cilantro, chopped, 1-2 cups

    Freshly cooked rice for serving

Method

1 Mix together the marinade ingredients. Let the salmon marinate in this paste for at least 2 hours. The longer, the better.

In a large pan (large covered skillet or Dutch oven), coat the bottom of the pan with a couple tablespoons of olive oil. Add a layer of sliced onions, and then a layer of sliced bell peppers, and a layer of sliced tomatoes. Place the fish pieces, with the marinade, on top of everything, and start layering again - onions, bell peppers, and tomatoes. Sprinkle generously with salt and pepper. Add about half of your fresh cilantro to the top. Pour coconut milk over the top. Drizzle generously with olive oil over the top (several tablespoons).

3 Bring to a boil, reduce heat to low, cover and let simmer for 30 minutes to an hour, until the vegetables are cooked through.

Serve with rice; garnish with remaining cilantro.

Yield: Serves 6-8.
http://www.simplyrecipes.com/recipes/salmon_fish_stew_brazilian_style/

\

salmon

    Nonstick cooking spray
    4 center-cut boneless salmon fillets (6 ounces each), skin on
    1 tablespoon seasoned rice vinegar
    2 teaspoons grated fresh ginger
    2 teaspoons honey
    2 teaspoons extra-virgin olive oil
    Coarse salt and freshly ground black pepper

Directions

    Step 1    Preheat the oven to 425 degrees. Line a baking sheet with a rack and spray with cooking spray.
    Step 2    Place salmon, skin side down, on rack. In a small bowl, whisk together vinegar, ginger, honey, and oil until well combined. Pour 1 teaspoon of the mixture over each salmon fillet; season with salt and pepper. Roast until just cooked through, 15 to 18 minutes.
    Step 3    Transfer salmon to serving plates and drizzle each with an additional teaspoon of the ginger mixture. Serve immediately.

http://www.marthastewart.com/348703/ginger-roasted-salmon

Grilled Salmon Filet with Honey Mustard Sauce

Sauce
1/4 cup Dijon mustard
2 tablespoons whole-grain mustard
3 tablespoons honey
2 tablespoons prepared horseradish, drained
2 tablespoons finely chopped fresh mint leaves
Kosher salt and freshly ground black pepper

Fish
2 pound fillet salmon, skin on
2 tablespoons canola oil

Salad
1 bunch salad greens, coarsely chopped
1 small red onion, halved and thinly sliced
2 tablespoons aged sherry vinegar (or other vinegar you might have on hand)
2 tablespoons extra-virgin olive oil

Sauce
Whisk together the mustards, honey, horseradish, mint, 1/4 teaspoon of salt, and 1/4 teaspoon of pepper in a small bowl. Let sit for at least 15 minutes before using. Can be made 1 day in advance and refrigerated but do not add the mint until just before using. Bring to room temperature before using.

Salmon
Heat the grill to high. Brush the salmon with the oil and season with salt and pepper. Place the salmon on the grill, skin side down, and grill until golden brown and slightly charred, about 3 minutes.

Salad
While the salmon is cooking, place the watercress and onion in a medium bowl, add the vinegar and oil and salt and pepper and toss to combine. Transfer the salad to a platter, top with the salmon fillet and drizzle each fillet with the mustard sauce.

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Salmon with Snap Peas, Yellow Peppers, and Dill-Pistachio Pistou

 Ingredients:  (4 servings)

    1/3 cup chopped fresh dill
    1/3 cup finely chopped green onions (about 2)
    1/2 cup shelled natural pistachios or almonds, toasted, finely chopped
    1/4 cup plus 1 1/2 tablespoons pistachio oil or extra-virgin olive oil
    2 yellow bell peppers or orange bell peppers, cut into 1/2-inch strips
    1 pound sugar snap peas, trimmed, strings removed
    1 garlic clove, minced
    1/4 cup water
    4 6-ounce salmon fillets

Preparation

    Mix dill, green onions, pistachios, and 1/4 cup oil in medium bowl. Season to taste with salt and pepper. DO AHEAD Pistou can be made 2 hours ahead. Let stand at room temperature.
    Heat 1/2 tablespoon oil in heavy large skillet over medium-high heat. Add peppers and sauté until beginning to soften, about 2 minutes. Add snap peas, garlic, and 1/4 cup water; sprinkle with salt. Sauté until vegetables are just tender and water evaporates, 2 to 3 minutes. Stir in 1 rounded tablespoon pistou. Transfer vegetables to platter; tent with foil to keep warm. Reserve skillet (do not clean).
    Heat remaining 1 tablespoon oil in reserved skillet over medium-high heat. Sprinkle salmon with salt and pepper. Place salmon, skin side down, in skillet; cook until skin is crisp, about 3 minutes. Turn salmon and cook until almost opaque in center, about 3 minutes longer. Arrange salmon fillets over vegetables on platter. Spoon some pistou down center of each fillet and serve, passing remaining pistou alongside.


Read More http://www.bonappetit.com/recipes/2009/08/salmon_with_snap_peas_yellow_peppers_and_dill_pistachio_pistou#ixzz2YQ0p3feW

Read More http://www.bonappetit.com/recipes/2009/08/salmon_with_snap_peas_yellow_peppers_and_dill_pistachio_pistou#ixzz2YQ0kkYpP