This Smothered Salmon recipe is something I came up with years ago. My wife has a serious love for this fish so I wanted to create something that was undeniably the best and believe it or not, this recipe can be prepped and cooked in just 15 minutes. It has a Garlic, Wine and Butter Broth that is just amazingly smooth. I actually use this to saute the Onions and Peppers as well as steam the fish. I like to prop the Salmon right over the top of the veggies so the filet can steam from below as well as from above when I top the pan with a lid. Then after just a few short minutes I smother the fish with Mozzarella Cheese, then cover back up with the lid long enough for it to melt. Once it has, you have a perfectly cooked Salmon that is ready to serve. Total cooking time is, approximately, 6 to 7 minutes. And once it hits the plate, I dash pieces of Bacon, I sprinkle freshly chopped Parsley and then I splash some Balsamic Vinegar right over the top.
If you’re interested in seeing how I cook Halibut, Rockfish or Swai, check out the links below. I even have a Poor Man’s Lobster recipe if you’re interested.
1 Salmon Fillet
1/2 Bell Pepper
2 tsp minced garlic
1/2 cube butter
1/4 cup white wine
1/2 cup Mozzarella Cheese
1 tbsp fresh or dried Parsley
1 to 2 tbsp chopped Bacon or bits
1 tsp Balsamic Vinegar
Salt and Pepper Salmon to taste
Pinch of cayenne pepper
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This Chinese Fry Batter is amazing and it’s the easiest recipe I have posted to date! The genius behind this recipe really is the general simplicity of the whole thing because how diverse this batter really is. I’m talking about a whole spin of dishes this can be used for because it’s that good. I know I say that about most of the recipes I post but I have yet to be challenged on anything I’ve advertised by anyone that has made my food. That being said, start thinking about the possibilities here. First of all, anything Asian, that requires Chinese Fry Batter, can use this recipe; Sweet and Sour Pork, Chicken, Honey Shrimp, Orange Peel or Sesame Chicken, the original Egg Roll (egg rolls that are dipped in batter then fried), Firecracker Shrimp. The list goes on and on. And, when I say ON, I mean Southern Style Fried Oreo’s, Cheesecake and Candy Bars. I’ve even figured out how to turn this Chinese Fry Batter into amazing Corn Dog Batter! So watch for videos like these in the very near future, because these treats are served at City, County and State fairs all over the country.
So, a few years ago I went shopping for an Onion Ring Batter in a Box Mix. I wanted something easy, fast and delicious. To my surprise, I couldn’t find anything even remotely similar to what I was looking for and I can tell you that it wasn’t Beer Batter. I wanted something Crispy, Sweet yet a little Salty and I didn’t want the batter falling off the ringlets either. I guess I was asking too much. The closest thing I found was a frozen bag of Onion Rings right next to the French Fries. So that worked for the time being but it didn’t really get me any closer to discovering how they’re really made. Well, long story short, I finally figured it out! I now have an easy recipe that delivers everything I was looking for and more.
The secret to these Onion Rings lies in the breading. I needed something that would stick and deliver the crunch and the sweetness I described. In order to get the flavor and crisp that I was looking for, I quickly realized, I needed both a batter and breading. A simple egg wash wasn’t going to work. So I whipped up my “Perfect Tempura” recipe, which I’ve included in a link down below, and mixed together 3 different ingredients for the breading; Corn Meal, Seasoned Bread Crumbs and Panko. And I said to myself, “Onion Rings, here I come!”
Onion Rings Ingredients:
1 Onion (Yellow or Sweet) 1 1/2 cup Tempura Batter (Click Here) 1/2 cup Panko 1/2 cup Corn Meal 1/2 cup Seasoned Bread Crumbs (Italian works great) Oil for Frying Salt to taste
Fry Onion Rings at 350 degrees Fahrenheit for 2 to 3 minutes or until golden brown.