Archive for » December 24th, 2008«
This recipe was supposed to be made with pork chops but as I had a tenderloin I wanted to use up I made it this way instead. I seasoned the loin with the lemon pepper seasoning and then cooked it at 180 degrees Celsius and I used the glaze to bast for the last 20 Minutes. The pork came out beautifully moist and tender and the flavour was wonderful. I also poured the remaining glaze with the pan juices over the pork before serving. I served ours over wild rice with a few veggies thrown in. If you would like to read more reviews on this recipe please click here.
Ingredients
THE CHOPS
(As stated above I used a pork loin instead as that is what I had to use up, I adjusted other ingredients accordingly.)
2 Pork chops
1/4 Teaspoon lemon pepper, to taste
1 Lemon, sliced thin
THE GLAZE
2 Tablespoons honey mustard
1 Teaspoon lemon zest, minced
2 Tablespoons lemon juice
1 Cup brown sugar, firmly packed
Method
1. Preheat broiler.
FOR THE GLAZE
1. In a small mixing bowl, whisk together the 4 glaze ingredients, then set aside.
FOR THE CHOPS
1. Place chops on broiler rack or pan 3 to 4 inches from heat, & broil about 4 to 5 minutes or until well browned.
2. Remove from broiler & season with lemon pepper, then turn chops over & broil another 4 to 5 minutes.
3. Remove from broiler & spoon half the lemon glaze over each chop (reserving half of the glaze), then top with each with a thin slice or two of lemon.
4. Return to broiler & broil a final 3 to 4 minutes or until glaze bubbles & browns slightly.
All photos taken by me unless otherwise stated.
This is a wonderful salmon recipe to make, it is super simple, healthy and tastes fantastic, what more could you ask for. I also added some chopped sun-dried tomatoes on the top of mine instead of fresh and it was a great addition paired with the feta and bacon. I served my fillets as is, what with Christmas around the corner I have been trying to eat a little lighter to make up for the overindulgence we all get into around holiday time. It would be go well on top of a salad or fresh vegetables but you could serve it with rice or potato if you prefer. If you would like to read other reviews of this recipe or see more photos please click here.
Ingredients
2 Salmon fillets (skin on one side or completely off, it’s up to you)
2 Tablespoons ranch dip (you can substitute ranch dressing or french onion dip)
1 Tablespoon cooked bacon, crumbles (more to taste)
1 1/2 Tablespoons crumbled feta (regular or fat free both work)
Salt and pepper to taste
Method
1. Wash your fish in cold water and dry completely with paper towels. Sprinkle top with salt and pepper. Let it sit out for about 30 minutes to come to room temperature for even cooking.
2. If cooking under the broiler:.
3. Preheat your broiler on High.
4. Line a cookie sheet with aluminum foil. If your fish has skin on one side, just place the fish (skin side down) on the foil in the middle of the pan. If your fish has no skin, coat foil with a little cooking oil spray before placing your fish on the foil.
5. Slather your dip all over the top and sides of the fish. Use more if necessary to make sure it is completely coated.
6. Place fish under the broiler for approximately 13 minutes, remove from oven, sprinkle on the bacon and cheese an return to oven for another 2-5 minutes until cooked (depending on thickness of salmon).
To cook on the grill
1. Preheat grill to 425-500 degrees (at least 10 minutes to get cooking surface hot).
2. Cut a piece of aluminum foil approximately 2-3 times the size of your fish. If your fish has skin on one side, just place the fish (skin side down) in the middle of a piece of foil. If your fish has no skin, coat foil with a little cooking oil spray before placing your fish on the foil.
3. Slather your dip all over the top and sides of the fish. Use more if necessary to make sure it is completely coated.
4. Sprinkle on the bacon and cheese.
5. Fold up the 4 sides of the foil to make a small “tray” for the fish to cook in (it will collect any juices that are released).
6. Grill fish for 15-20 minutes until done (depends on the thickness of your fish).
All photos taken by me unless otherwise stated.
