Friday, July 31, 2009

Citrus Salmon & Ginger Snap Peas

Recipe From: Taste and Tell Blog
This was so easy! The sugar snap peas were our favorite.
4 salmon fillets, skin removed
salt and fresh ground pepper
1/3 cup orange marmalade
1 green onion (sliced)
1 teaspoon dry white wine (chicken broth)
1/2 teaspoon fresh ground ginger
1/2 teaspoon Dijon-style mustard
1 clove garlic (minced)
1/8 teaspoon cayenne pepper
1/8 teaspoon five-spice powder
2 tablespoons sliced or slivered almonds (toasted)

Preheat oven to 450F. Rinse fish, and pat dry with a paper towel. Sprinkle fish with salt and pepper. Place in a shallow baking dish; set aside. In a small bowl, stir together marmalade, green onion, wine, ginger, mustard, garlic, cayenne pepper, and five-spice powder. Spoon mixture over fish. Bake for 4 to 6 minutes per 1/2 inch thickness of fish, or until fish flakes easily when tested with a fork. Sprinkle individual servings with almonds.

Gingery Sugar Snap Peas
3 cups fresh sugar snap peas
1 tablespoon butter
1 tablespoon orange marmalade
dash of ground ginger
dash of black pepper

Remove strings and tips from sugar snap peas. In a covered medium saucepan, cook peas in a small about of boiling salted water for 2 to 4 minutes, or until crisp-tender. Drain well; set aside. In the same saucepan, melt butter over low heat. Stir in marmalade, soy sauce, ginger and pepper. Return peas to the saucepan, stirring to coat.

Parmesan Rosettes
1 11-ounce package (12) refrigerated breadsticks
3 tablespoons grated Parmesan or Romano cheese
1 teaspoon sesame seeds
1/2 teaspoon dried Italian seasoning, crushed
1/4 teaspoon garlic powder
2 tablespoons butter, melted

Preheat oven to 375F. Separate breadsticks and uncoil into 12 pieces. On a lightly floured surface, roll each piece into a 12-inch long rope. Tie each rope in a loose knot, leaving 2 long ends. Tuck the top end of the rope under roll. Bring bottom end up and tuck into the center of the roll. In a shallow dish, combine Parmesan cheese, sesame seeds, Italian seasoning and garlic powder. Brush top and sides of each knot with the melted butter. Carefully dip the top and sides of each rosette into the cheese mixture. Place rosettes 2 to 3 inches apart on an ungreased baking sheet. Bake for about 15 minutes or until golden. Serve warm.

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