Lemon Rosemary Smoked Salmon Cupcake Recipes

LEMON ROSEMARY SALMON

Steps:

• Preheat oven to 400 degrees F (200 degrees C).
• Arrange half the lemon slices in a single layer in a baking dish. Layer with 2 sprigs rosemary, and top with salmon fillets. Sprinkle salmon with salt, layer with remaining rosemary sprigs, and top with remaining lemon slices. Drizzle with olive oil.
• Bake 20 minutes in the preheated oven, or until fish is easily flaked with a fork.

SALMON WITH ROSEMARY SAUCE

Steps:

• Place 1 teaspoon rosemary, the parsley, peppercorns and lemon in cheesecloth; tie securely.
• Heat broth and cheesecloth bag to boiling in 10-inch skillet; reduce heat. Cover and simmer 5 minutes.
• If fish fillets are large, cut into 4 serving pieces. Place fish fillets in skillet; add water, if necessary, to cover. Heat to boiling; reduce heat. Simmer uncovered 5 to 10 minutes or until fish flakes easily with fork.
• Remove fish to serving platter and keep warm. Reserve 1/3 cup broth mixture. Discard cheesecloth bag and remaining broth mixture.
• Mix half-and-half and cornstarch. Heat half-and-half mixture, reserved broth mixture, 1 teaspoon rosemary and the salt to boiling in skillet over medium heat. Boil and stir 1 minute. Pour over fish.

SALMON CUPCAKES

Steps:

• Preheat oven to 375 degrees F. Spray a 6 capacity muffin tin with cooking spray.
• Combine cornmeal, flour and sugar in a bowl. Mix the egg and buttermilk in another bowl and add to the flour mixture, whisking well. Stir in the chopped salmon.
• Spoon cornmeal mixture into greased muffin pans.
• Bake in the preheated oven for about 12 minutes or until muffins are lightly brown.
• For the frosting, whisk the cream cheese with lemon juice, chopped chives, and capers in a medium bowl and set aside
• Remove the muffins from the oven and cool completely. When cooled, top the cupcake with the frosting and garnish with strips of smoked salmon.

FRESH ROSEMARY AND LEMON CUPCAKES

Steps:

• Preheat oven to 350°; line fifteen 2 1/2 inch muffin cups with paper bake cups; set aside.
• In a bowl, stir together the cake flour, rosemary, baking powder, and salt; set aside.
• In a big bowl, beat the butter with an electric mixer on medium to high speed for 30 seconds.
• Add sugar, lemon extract, and vanilla; beat on med-high speed for 2 minutes, until light and fluffy, scraping side of bowl occasionally.
• Add eggs, one at a time, beating well after each addition.
• Alternately add flour mixture and milk to butter mixture, beating on low speed after each addition, just until combined.
• Stir in lemon peel and lemon juice.
• Spoon batter into prepared muffin cups, filling about 3/4 full.
• Bake for 22-25 minutes or until a pick comes out clean.
• Cool in muffin cups on wire racks for 5 minutes.
• Remove from muffins cups; cool completely on racks.
• Make glaze--in a small bowl combine powdered sugar and lemon peel.
• Stir in lemon juice to make of spreading consistency.
• Spoon Lemon Glaze over cupcakes; let stand until glaze is set.

LEMON ROSEMARY SALMON

Steps:

• Preheat oven to 400 degrees F (200 degrees C).
• Arrange half the lemon slices in a single layer in a baking dish.
• Layer with 2 sprigs rosemary, and top with salmon fillets.
• Sprinkle salmon with salt, layer with remaining rosemary sprigs, and top with remaining lemon slices.
• Drizzle with olive oil.
• Bake 20 minutes in the preheated oven, or until fish is easily flaked with a fork.