If you follow along with our Instagram stories, you’ll probably see lots of salmon! We’ve been enjoying sweet chili salmon, teriyaki salmon, salmon Wellington, salmon Caesar salad, pesto salmon, air-fryer salmon… all the salmon! We pan-sear salmon, broil salmon, and cook it as often (and as many ways) as possible! Here at Champagne Tastes, we love salmon. Who else is on a constant search for your next favorite salmon dinner? This salmon almondine is made with pan-seared salmon topped with buttery, golden almond slices for a delicious seafood dinner. As an Amazon Associate I earn from qualifying purchases. We’d love to hear your thoughts on this baked walleye recipe, so please rate and review it once you’ve tried it.This post contains affiliate links. As a co-operative of 800 farm families, Cabot takes a lot of pride in making our award-winning dairy products. Immediately pour almond mixture over the top of each fillet and garnish with the remaining parsley and lemon wedges.Ĭan’t get enough delicious fish? Then you have to make these Grilled Tilapia Fillets in Corn Husks with Cheddar. REMOVE the walleye fillets from the oven when they are done and sprinkle with grated Cabot Mild Cheddar cheese (or Cabot Muenster). When butter is hot but not browned, add the slivered almonds and cook, stirring, for 2 to 3 minutes. Add the fresh lemon juice and half of the chopped parsley and continue cooking and stirring for another 2 to 3 minutes. PREPARE the amandine topping while the fish is baking by melting the remaining 2 tablespoons of butter in a small skillet.Cover the dish tightly with foil and bake for about 35 minutes, or until the fish flakes easily when pierced with a fork. Place half inside the fish and the remaining half on top. Season the walleye fillets on both sides with salt and pepper and place fillets in the baking pan, spacing them evenly apart.ĬUT 8 tablespoons of Cabot Unsalted Butter into small pieces.
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