THE BEST BAKED SALMON
This simple baked salmon really hits all the right notes: tangy, sweet, savory, a little spicy and crunchy. Cooking a larger piece makes for a nice presentation. Topped with buttery golden breadcrumbs and parsley, it's perfect for a weeknight dinner yet fancy enough to serve to guests.
Provided by Food Network Kitchen
Categories main-dish
Time 25m
Yield 4 servings
Number Of Ingredients 10
Steps:
- Preheat the oven to 425 degrees F. Line a baking sheet with foil. Mix the brown sugar, paprika, garlic powder, cayenne pepper, 1 teaspoon kosher salt and a generous amount of freshly ground black pepper in a small bowl. Mix the panko with the parsley, butter, 1/4 teaspoon kosher salt and a few grinds of black pepper in another small bowl.
- Place the salmon skin-side down on the prepared baking sheet and spread the surface with the Dijon. Press the brown sugar mixture all over the salmon then top with the breadcrumb mixture. Crimp all four sides of the foil to create a border around the salmon, this will help collect the juices so they don't spread and burn. Bake until the breadcrumbs are golden brown, and the salmon is firm and flakes easily when pressed, 15 to 18 minutes. Cut into four equal portions for serving.
SALMON CURED WITH DILL AND PERNOD
Provided by Ina Garten
Categories appetizer
Time P2DT15m
Yield 20 to 30 servings
Number Of Ingredients 19
Steps:
- Cut the salmon fillet in 2 pieces crosswise and place one piece in a deep dish, skin side down. Combine the salt, sugar, peppercorns, and fennel seeds in a small bowl. Wash and shake dry the dill and arrange it over the fish. Sprinkle dry mixture evenly over the dill and salmon. Add Pernod over the top of salmon. Place the other piece of salmon over the dill and spices, skin side up. Cover the dish with plastic wrap or aluminum foil. Place a smaller dish on top of the plastic wrap and weight it with heavy cans. Refrigerate the salmon for at least 2 to 3 days, turning it every 12 hours and basting it with the liquid that collects.
- To serve, lay the salmon fillets flat on a cutting board and scrape off most of the dill and spices. Slice with a long, thin knife, as you would for smoked salmon. Lay the slices of bread on a cutting board, spread with the Gravlax Sauce, and place a slice of salmon on top, covering the bread completely. Cut each bread slice in half, decorate with a sprig of dill, and serve at room temperature.
- Whisk together the Dijon mustard, honey mustard, whole-grain mustard, ground mustard, sugar, and vinegar in a medium bowl. Combine the olive and grapeseed oils in a small measuring cup. Slowly add the oil mixture to the mustard mixture, whisking constantly, until emulsified. Stir in the dill and salt.
OVEN-BRAISED SALMON WITH FENNEL
Provided by Molly O'Neill
Categories dinner, easy, main course
Time 1h
Yield 8 servings
Number Of Ingredients 7
Steps:
- Preheat the oven to 350 degrees. Run your fingers down each salmon fillet to locate the pin bones and pull them out with tweezers or needle-nose pliers. Put the fillets in 2 large roasting pans. Pour half of the wine and half of the Pernod around the salmon in each pan. Scatter half of the sliced fennel over each fillet. Roast until salmon is just cooked through, about 30 minutes, basting from time to time.
- Using 2 long spatulas, carefully transfer the fillets to platters. Season with salt and pepper. Toss the watercress with the lemon juice, and season with salt and pepper. Arrange the watercress around the salmon. Chop the fennel greens, and sprinkle them over the top.
Nutrition Facts : @context http, Calories 676, UnsaturatedFat 22 grams, Carbohydrate 6 grams, Fat 38 grams, Fiber 2 grams, Protein 60 grams, SaturatedFat 9 grams, Sodium 1049 milligrams, Sugar 2 grams
BAKED SALMON WITH PERNOD
Provided by Mark Weatherbe
Categories Fish Bake Quick & Easy Dinner Bon Appétit France Pescatarian Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free
Yield Serves 4 to 6
Number Of Ingredients 7
Steps:
- Preheat oven to 375°F. Heat 2 tablespoons oil in heavy large skillet over medium-high heat. Add onion and sauté until deep brown, about 8 minutes. Remove skillet from heat. Mix in clam juice, then 4 tablespoons anise liqueur, garlic and 1 teaspoon herbs. Boil until most liquid evaporates, about 3 minutes. Set aside.
- Lightly oil large baking sheet. Place salmon, skin side down, on prepared sheet. Sprinkle with salt and pepper. Whisk remaining 1 tablespoon oil, 2 tablespoons anise liqueur and 1 teaspoon herbs in bowl to blend; drizzle over salmon. Bake until just opaque in center, about 20 minutes. Top with onion mixture.
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