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Steamed salmon in tin foil recipe

3:49 AM | Labels: baked salmon recipe, fish recipes, salmon recipes, salmon tin foil, steamed salmon recipe

How to make steamed salmon using tin foil in the oven.

This is a very easy salmon recipe to cook.

Salmon is a very healthy and tasty fish to eat but on many occasions lots of different people have said that they love the taste of salmon but do not know how to cook it, Chef Jeena shows you how to cook salmon the simple way.

It is not always necessary to cook salmon in a fancy way, with some simple seasoning salmon can be very easy to cook and extremely delicious to eat.

Chef uses salt, pepper and dried dill to season this salmon, the dill is optional. The fish is then wrapped in tin foil and baked in a hot oven. Once cooked the salmon is then served with kale and garlic potatoes, you can serve with any side dish of your choice.

Salmon is high in omega oils, Vitamin D, Tryptophan (the happy brain chemical), Selenium and B Vitamins. So as well as being very tasty salmon is very healthy.

Ingredients
2-4 Salmon fillets
Salt
Black pepper
Dried dill (optional)

Picture of fresh salmon seasoned with salt, pepper and dill.

Picture of fork digging into the delicious steam baked salmon.

Recipe - How to make steamed salmon using tin foil in an oven

Unroll some tin foil and place it shiny side down on top of a flat oven tray.

Place a square/rectangle of greased proof paper in the center of the foil.

If there is no grease proof paper at hand the fish can be cooked in the foil alone.

Place salmon fillets in the center of the grease proof paper with a small gap between each fish.

Sprinkle with salt and black pepper and if using the dill sprinkle with dill. A fresh sprig of dill can also be placed on top of the fish to infuse the salmon instead of using dried dill.

Pull the tin foil up at both ends and fold to seal the foil.

Make sure that there is space inside the foil for the hot air to steam the fish, almost like a foil bag.

If the foil is wrapped to tightly there will be no room for the hot air to steam the fish nicely.

Bake in an oven at gas mark 6-7 for 20 minutes or until cooked.

Serve with blanched green kale leaves and garlic potatoes or side dish of your choice.

To see how to cook a crispy salmon in the oven see:

Oven baked salmon recipe

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Lebanese Potato Salad Recipe - How to Make Lebanese Potato Salad

1:47 PM | Labels: Lebanese Recipes, Ramadan Recipes, Salad, Vegetarian

Enjoy Lebanese salad recipes and learn how to make wonderful Potato Salad. Dressed with a tangy lemon vinaigrette and fresh mint, this invigorating and dairy-free potato salad makes the perfect summer potluck contribution.

8 servings, about 2/3 cup each
Active Time: 20 minutes
Total Time: 1 1/4 hours (including cooling time)

Ingredients
2 pounds russet potatoes, (about 3 medium)
1/4 cup lemon juice
3 tablespoons extra-virgin olive oil
1/2 teaspoon salt
Freshly ground pepper, to taste
4 scallions, thinly sliced
1/4 cup chopped fresh mint

Preparation

Place potatoes in a large saucepan or Dutch oven and cover with lightly salted water. Bring to a boil and cook until tender, 25 to 30 minutes. Drain and rinse with cold water. Transfer to a cutting board. Let cool for 20 minutes. Cut the cooled potatoes into 1/2-inch pieces.
Whisk lemon juice, oil, salt and pepper in a large bowl. Add the potatoes and toss to coat.
Just before serving, add scallions and mint to the salad and toss gently.

Tips & Notes
Make Ahead Tip: Prepare through Step 2; cover and refrigerate for up to 2 days. Add additional lemon juice and/or salt to taste.

Nutrition
Per serving: 143 calories; 5 g fat (1 g sat, 4 g mono); 0 mg cholesterol; 22 g carbohydrates; 3 g protein; 2 g fiber; 153 mg sodium; 516 mg potassium.

Nutrition Bonus: Vitamin C (20% daily value), Potassium (15% dv).

1 1/2 Carbohydrate Serving

Exchanges: 1 1/2 starch, 1 fat

Stuffed Potato with Tomato Sauce - Potato Kibbeh Recipe - Coated Potato and Meat

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Moroccan Spice Corn Topper Recipe - How to Make Moroccan Spice Corn Topper

1:26 PM | Labels: Moroccan Recipes

Try the Moroccan way of cooking recipes and learn how to make Moroccan Spice Corn Topper. Sweet crunchy corn gets a little kick with this zesty corn topper.

Enough for 4 medium ears
Active Time: 5 minutes
Total Time: 5 minutes

Ingredients

2 teaspoons ground cumin
2 teaspoons ground coriander
1 teaspoon dried oregano
1/2 teaspoon ground ginger
1/4 teaspoon kosher salt
2 teaspoons extra-virgin olive oil

Preparation

1. Mix cumin, coriander, oregano, ginger and salt in a small bowl. Brush 1/2 teaspoon extra-virgin olive oil over each ear of hot corn and sprinkle with the spice mixture.

Nutrition
Per serving: 32 calories; 3 g fat (0 g sat, 2 g mono); 0 mg cholesterol; 1 g carbohydrates; 0 g protein; 1 g fiber; 150 mg sodium; 6 mg potassium.

Exchanges: 1/2 fat

Moroccan Spiced Olives Recipe - Moroccan rissoles with minted cucumber salad - Moroccan Carrot Salad

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Honey cake recipe

1:56 AM | Labels: cake recipes, food recipes, honey cake recipe, honey recipes

Learn how to make the perfect honey cake recipe with Chef Jeena.

Honey is fantastic sweetener for desserts, biscuits and of course cakes.

There are many different varieties of honey. In this cake recipe Chef uses eucalyptus honey for the cake batter and some clover honey for the filling. Eucalyptus honey has a delicious toffee flavor, any clear honey can be used in this honey cake recipe.

This delicious cake can be sliced in half and filled with fresh cream or simply slice the cake as a whole and serve with a dollop of fresh cream or creme fraiche.

Chefs honey cake has a beautiful golden color and a wonderful moist spongy texture, combine this with a delectable honey flavor and this honey cake is a winner!

If you love the taste of honey then there is no doubt about how much you will adore this honey cake recipe.

Ingredients for honey cake

1/3 cup Soft light brown sugar
4 level Tbsp Honey (Eucalyptus honey)
4 level Tbsp Condensed milk
1/3 cup of Margarine
2 medium Eggs
1 cup Plain flour
1/2 tsp Bicarbonate of soda
1/2 tsp baking powder
Pinch salt
1/2 tsp Vanilla essence

For the filling

Freshly whipped double cream or a Creme fraiche/Cream cheese filling

Honey can be added to sweeten the filling with lemon zest or a touch of lemon juice.

(The honey cake is a sweet cake so don't overly sweeten the filling unless you have a huge sweet tooth. Add a little honey at a time until it is perfect for your taste. Leaving the filling with a slight sour zing compliments the cake and tastes fabulous.)

Picture of golden honey cake.

Picture of golden honey cake base spread with fresh cream.

How to make a honey cake recipe

Place honey, margarine, light brown sugar and condensed milk into a mixing bowl.

To measure the honey and condensed milk:

Take a tablespoon in one hand and use the other hand to dip a teaspoon into the honey. Let the honey slip and drizzle from off the teaspoon into the tablespoon until the tablespoon is full and level.

Do this method for both the honey and condensed milk for perfect measurements.

Briefly stir together with a spoon then whisk.

Add all of the dry ingredients and two eggs.
Mix well.

Pour into a greased and floured 7+1/2 or 8 inch round cake tin.

Bake in a hot oven at gas mark 5 for 25 minutes, do not open the oven door during the first stage of cooking.

Turn the oven down to gas mark 3 and bake for a further 20-30 minutes.

Leave the honey cake to cool in the tin for 10 minutes then remove and finish cooling on a wire rack.

Once cool carefully use a bread knife to slice the cake in half.

Spread with fresh cream or other filling of your choice.

Place the lid of the honey cake on top of the cream filling and dust with powdered sugar.

Gently cover with plastic wrap and place in the fridge until desired.

The cake keeps very well in the fridge and tastes fabulous the next day.

This cake will keep in the fridge for as long as the cream filling does.