recipes from Adrienne Asher
1 Serrano chili pepper,
This is one of my husband’s specialities, and it’s outstanding.
Salmon with Tarragon Beurre Blanc
Serves 2 //
1 pound salmon
—Beurre Blanc—
1-1/2 sticks (6 oz.) cold unsalted butter, cut into tablespoon-sized chunks
1/4 cup dry white wine
1/4 cup white wine vinegar
1 teaspoon minced shallots
1 tablespoon dried tarragon
1 pinch sea salt
1 pinch white pepper… Read more
This recipe began as an America’s Test Kitchen creation, but their methods were too laborious for my taste, so I completely changed how both the relish is made and the fish is cooked.
Pan-Seared Salmon with Cucumber-Ginger Relish
Serves 2 // Calories 490, Fat 37g, Protein 30g, Net Carbs 3g
SALMON
1/4 cup kosher salt
1 quart water
2 (6-ounce) … Read more
Pan-Roasted Fish with Red Pepper-Hazelnut Relish
Serves 2 // 480 calories, 37g fat, 34g protein, 2g net carbs
RELISH
1/4 cup hazelnuts, toasted and skinned
1/4 cup jarred roasted red peppers
1 garlic clove, minced
1/4 teaspoon grated lemon zest, plus 1 teaspoon juice
1.5 tablespoons extra-virgin olive oil
1 tablespoon chopped fresh parsley
1/2 teaspoon minced fresh thyme (or … Read more
Pan-seared wild-caught salmon with a lemon-butter sauce is simple, easy and delicious.
Pan-Seared Salmon
Serves 1
1 6-ounce wild-caught salmon fillet
Sea salt and freshly-ground pepper
1 lemon, juiced
1 lemon, sliced
1 teaspoon extra virgin olive oil
3 teaspoons Kerrygold butter
Pat a salmon fillet dry. Season with salt and pepper. Give the fillet a good squeeze of lemon … Read more
Based on a recipe in the NY Times Food Section, this dish comes together easily, yet is elegant enough for special occasions.
Baked Sicilian Halibut
Serves 2 // 407 calories, 22g fat, 54g protein, 0g net carbs
2 (6-8-ounce) halibut fillets, preferably at least 1-inch thick
2 tablespoons extra virgin olive oil, divided
Sea salt
1 teaspoon ground Aleppo chili … Read more