Asian Salmon Fillets With Curry Butter
- 2 pounds
salmon fillets or steaks
-
1 tbsp. Watkins Spicy Garlic Soy Sauce
-
1 1/4 tsp. Watkins Ginger
-
Watkins Grill Seasoning (to taste)
Curry
Butter
-
1 stick butter, melted (1/2 cup)
-
1 tsp. Watkins Curry Powder
-
1/2 tsp. Watkins Paprika
-
1 tsp. Watkins Calypso Hot Pepper Sauce
Preheat
oven to 400 degrees. Combine butter ingredients; set aside. Rub salmon
with soy sauce and ginger; season to taste with Grill Seasoning. Place
salmon in shallow-sided baking dish and bake 12-16 minutes or until done,
basting once with Curry Butter. Serve with remaining Curry Butter.
Variation: For bite-size appetizer, cut salmon into 1-inch chunks before
seasoning.
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Crunchy Asian Salad
- 1/2 head bok choy
-
3 green onions
-
1 package ramen noodles, any flavour
-
2 tbsp. sesame seeds
-
1/4 cup butter
-
1 cup slivered almonds
Dressing
- 1/2 cup Watkins Original Grapeseed Oil
-
1/2 cup granulated sugar
-
1/4 cup rice vinegar or white wine vinegar
-
1 tsp. Watkins Spicy Garlic Soy Sauce
Finely chop or shred bok choy; slice onions. Refrigerate. Break ramen noodles into
pieces. Discard seasoning packet. Saute noodles, sesame seed and
almonds in butter until golden brown. Store in plastic bag or
container until ready to serve. Mix dressing well; combine with salad
just before serving. If not serving entire amount at once, mix only
what will be served and combine remainder when needed. Serves 6.
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Bacon & Onion Stuffed Mushrooms
- 24 whole snow cap mushrooms
-
Watkins Original Grapeseed Oil
-
2 tbsp. Watkins Bacon & Onion Snack & Dip Seasoning
-
8 oz. cream cheese, softened
-
2 tbsp. chopped chives
Remove stems from mushrooms;
brush caps with oil. Stir seasoning into cream cheese; fill
opening where mushroom stem was removed with mixture. Bake on
cookie sheet at 350 degrees for 10-15 minutes. Remove from
oven; sprinkle with chives. Makes 24 appetizers.
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Bonus Recipe! 
Easter Pie
To use for other occasions, just leave off the
coconut and jelly beans and garnish with fresh strawberries!
- 1 envelope unflavored gelatin
- 1/4 cup/60 ml cold water
- 1/2 cup/125 ml sugar
- 1-3/4 cups/440 ml boiling water
- 1 tsp/5 ml Watkins Strawberry Extract
- 1 container (12 oz/340 g) frozen whipped topping, thawed
- 1 cup/250 ml chopped fresh strawberries
- 1 prepared 9-inch/23 cm graham cracker pie shell
- Coconut, tinted green*
- Jelly beans
*To tint coconut, place a small amount in plastic bag, add a drop or two of green food colouring and shake until colour is thoroughly dispersed. Place cold water in large bowl and sprinkle gelatin over top; let stand 5 minutes to soften. Stir in sugar and boiling water and mix until gelatin and sugar are completely dissolved. Stir in Beverage Concentrate; chill in refrigerator until almost set. Stir in 3-1/2 cups/875 ml of the whipped topping with a wire whisk until smooth. Fold in strawberries. Refrigerate 20 to 30 minutes or until mixture is very thick and will mound. Spoon into crust, mounding slightly. Refrigerate 4 hours or until firm. Garnish with remaining whipped topping, coconut and jelly beans.
Makes 10 servings.
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