1/2 cup canola oil
1 pound smoked salmon fillet
1/8 teaspoon crushed red pepper flakes
2 teaspoons dried minced onion
1 teaspoon dried minced garlic
1/4 teaspoon salt
2 teaspoons prepared horseradish
1/8 teaspoon dried tarragon
1/8 teaspoon dried tarragon
1/4 teaspoon dry mustard
1/8 teaspoon dried oregano
1/8 teaspoon dried basil
1/8 teaspoon dried rosemary
Preheat grill for high heat.
Heat oil in the large skillet over medium heat, add the salmon and cook 15 minutes on each side, or until fish flakes easily with a fork. Remove fish from skillet, and flore in pan.
While salmon is cooking, mix the crushed red pepper flakes, onion, garlic, salt, horseradish, tarragon, tarragon, mustard, oregano, basil, rosemary, horseradish and red pepper flakes in a mixing bowl. Cover, and refrigerate at least 3 hours in case the fish flakes.<|endoftext|>Citrus Butt-Squares Recipe
3 cups bread flour
2 1/2 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1 cup butter, softened
2 teaspoons orange zest
1 pint homemade orange juice
1 1/2 cups figs
1 teaspoon vanilla extract
1 cup frozen orange juice concentrate (from 1 cup orange sherbet)
1/2 cup lemon rum
Preheat oven to 350 degrees F (175 degrees C). Grease and flour 2 large loaf pans or 9-inch loaf pans.
In a large bowl, sift together bread flour, baking powder, baking soda, salt, and butter until mixture resembles coarse crumbs. Make a well in the center and pour in orange zest, vinegar, sugar, orange juice concentrate and lemon rum. Stir well.
Place butter in the bottom of a second small loaf pan. Spread 1/2 cup fruit filling on top of filling. Bake 10 minutes in the preheated oven, uncovered. Remove from oven and sprinkle with orange sherbet. Season with lemon rum.
Bake at 350 degrees F (175 degrees C) for 25 minutes, or until golden.