Salmon With Oregano Recipe Recipe For Meatloaf

SALMON LOAF

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• In a mixing bowl, combine the salmon, cracker crumbs, milk, egg, salt, pepper, and melted butter. Mix thoroughly.
• Press the salmon mixture into a lightly greased 9x5 inch loaf pan.
• Bake in a preheated oven for 45 minutes or until done.

SALMON LOAF

Steps:

• In a large bowl, combine the salmon, onion, bread crumbs and butter. Stir in the egg yolks, lemon juice, parsley, salt and pepper. , In a small bowl, beat the egg whites on high speed until stiff peaks form. Fold into salmon mixture. , Transfer to a greased 8x4-in. loaf pan. Place in a larger baking pan. Add 1 in. of hot water to larger pan. Bake at 350° until a knife inserted in the center comes out clean, 40-45 minutes. Let stand for 10 minutes before slicing., Meanwhile, in a small saucepan, melt the butter. Stir in flour until smooth; gradually add milk. Bring to a boil; cook and stir until thickened, 1-2 minutes. Stir in olives. Serve with salmon loaf.

SALMON MEATLOAF

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Spray a baking mold with cooking spray.
• Heat oil in a saucepan over medium heat. Add onion; cook until stir until lightly browned, 6 to 8 minutes. Refrigerate until cooled completely, about 35 minutes.
• Place leeks in a microwave-safe bowl and microwave until wilted, about 3 minutes.
• Combine salmon, 1 cup ketchup, potato, eggs, bread crumbs, salt, pepper, and sugar in a bowl. Mix thoroughly and place in the prepared mold. Coat meatloaf with the remaining ketchup. Scatter bell pepper on top.
• Bake in the preheated oven until top is browned and an instant-read thermometer inserted into the center reads at least 145 degrees F (63 degrees C), 35 to 40 minutes.

GRILLED CHICKEN WITH ROASTED GARLIC-OREGANO VINAIGRETTE AND GRILLED FINGERLING POTATOES

Steps:

• Combine garlic, vinegar, oregano, parsley, honey and salt in a blender and blend until smooth. With the motor running, slowly add the oil and process until emulsified. Stir in the red chile flakes.
• Place potatoes in a medium saucepan, cover with cold water and add 1 tablespoon of salt. Bring to a boil over high heat and cook until a paring knife inserted comes out with some resistance. Do not cook the potatoes all the way through because they will continue cooking on the grill. Drain well and when cool enough to handle, slice in half lengthwise.
• Heat the grill to medium.
• Brush the chicken and potatoes with oil and season with salt and pepper. Place the chicken on the grill, skin-side down and grill until golden brown and slightly charred, 6 to 7 minutes. Turn the chicken over and continue grilling until just cooked through, 5 to 6 minutes. A few minutes before the chicken has finished cooking, place the potatoes on the grill, cut-side down and cook until lightly golden brown, about 2 minutes. Turn over and continue grilling about a minute longer. Remove the chicken and potatoes to a platter and immediately drizzle with the roasted garlic-oregano vinaigrette. Let rest 5 minutes before serving. Garnish with oregano sprigs and parsley sprigs.

EASY SALMON LOAF

Steps:

• To make Salmon Loaf: Add milk and breadcrumbs to a bowl; stir to combine; set aside.
• In another bowl beat the egg yolks until thick and the color of lemons.
• Add in the breadcrumb mixture, lemon juice, salts, and pepper; stir to combine.
• Add in salmon; stir to combine; set aside.
• In yet, another bowl, beat the egg whites until stiff but not dry; add to the salmon mixture; fold in gently.
• Spoon mixture into a greased 7 1/2 x 3 x 2 inch loaf pan.
• Bake at 400°F for 35 minutes.
• In the meantime, make white sauce: let the butter melt in a saucepan over low heat.
• Add in the flour and stir until smooth.
• Cook for 1 minute while stirring constantly.
• Gradually pour in the milk; cook over medium heat and stir constantly until mixture is thickened and bubbly.
• Add in salt and pepper to taste.
• Cut salmon loaf into slices and serve with white sauce on top.

SALMON LOAF FOR 2

Steps:

• In a large bowl, combine all the ingredients. Press into a greased 5-3/4x3x2-in. loaf pan. Bake, uncovered, at 375° for 25-30 minutes or until lightly browned and set.

BAKED SALMON WITH MEYER LEMON, OLIVES AND OREGANO

Steps:

• Preheat the oven to 425 degrees F. Line a baking sheet with parchment.
• Drizzle the parchment with a little olive oil and place the salmon, skin-side down, on the oiled paper. Drizzle a little more oil over the salmon. Next, sprinkle with a good amount of salt and pepper. Top the salmon with a layer of the sliced lemons, tucking some under the salmon, as well. Then add the olives and oregano sprigs.
• Baked until the salmon is cooked to your preferred doneness, 25 to 30 minutes.
• Serve immediately with the lemon wedges.

SALMON WITH OREGANO

Steps:

• PREPARATION
• Preheat the oven to 375°F.
• Use the oil to grease a shallow baking dish that is large enough to fit the fillets in a single layer. Arrange the fish in the dish and turn to coat with the oil. Sprinkle with the lemon juice, oregano, salt, and pepper. Dot with the butter and cover with foil.
• Bake until the flesh is cooked through but still very juicy, 20 to 24 minutes. Serve topped with the pan juices and parsley (if using).