HORSERADISH-CRUSTED CHINOOK SALMON WITH BRAISED GREENS AND ROASTED NEW POTATOES
Steps:
- Preheat the oven to 425 degrees F and coat a baking sheet with oil and sprinkle it with salt and pepper.
- Place the potatoes, cut side down, on the tray and place in the preheated oven. Roast until just golden brown and just tender, about 20 to 25 minutes. Remove the potatoes from the oven and hold them in a warm place.
- Mix the horseradish, parsley, lemon zest, mustard, and 2 tablespoons of garlic in a small bowl. When it is evenly combined, add the bread crumbs and toss them gently. Drizzle 3 ounces of the olive oil over the crumb mixture and stir gently taking care not to break up the crumbs or make the mixture too heavy. Season the mixture, to taste, with salt and pepper.
- Season the salmon fillets with salt and pepper then heat the canola oil in a saute pan over medium high heat. When the oil just begins to smoke, sear the salmon paves, topside down, 2 pieces at a time, for 2 to 3 minutes. Remove to a lightly greased baking tin, placing the seared side up and repeat the process with the other 2 pieces of salmon. Sprinkle the bread crumb mixture over the top of the fish creating an even layer 1/8-inch to 1/4-inch thick. Roast the salmon until the crust is golden brown and fish is just firm, approximately 5 to 7 minutes.
- While the salmon is baking, bring the fish stock, remaining 1 ounce olive oil, and remaining tablespoon of garlic to a boil in a non-reactive saucepan. Then add the braising greens, cover and cook for 2 to 3 minutes until the greens are wilted. Add the lemon juice and season, to taste, with salt and pepper. Arrange the greens in the center of 4 shallow bowls surrounded by the roasted potatoes and braising liquid. Top each with a roasted pave of salmon.
BRAISED SALMON
Steps:
- Preheat oven to 375 degrees F.
- Pat the salmon fillets dry with towels and season with salt and pepper. Heat oil in a large oven-safe saute pan. Add fish to pan, flesh side down, and sear on both sides until golden. Remove from the pan and set aside.
- Add potatoes and all the vegetables, saffron, and tomato paste to the pan and saute until vegetables are translucent. Add the stock and stir well to combine. Add a small handful of fresh herbs, and then place the salmon fillets back in the pan on top of the vegetables.
- Cover and place the pan in the oven for 15 minutes, or until the potatoes are tender and the fish is cooked to your desired degree of doneness.
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
ALMOND CRUSTED SALMON
If you are, like I am, a fan of salmon, you'll especially like this one. Crunchy almonds make this fish delicious!
Provided by suziwollman
Categories High Protein
Time 20m
Yield 2 serving(s)
Number Of Ingredients 9
Steps:
- Mix almonds, parsley, lemon peel, about 1/8 teaspoon salt, and 1/8 teaspoon pepper on plate. Place flour on another plate. Sprinkle salmon with salt and pepper. Dredge salmon in flour, shaking off excess. Lightly brush 1 side of salmon with beaten egg. Press brushed side of salmon into almond mixture, pressing lightly so that almond and seasoning mixture stick.
- Heat 1-2 tablespoons oil in a heavy large skillet over medium heat. Add salmon to skillet, almond-coated side down, and cook until crust is brown, about 5 minutes. Turn salmon over. Sauté until salmon is cooked through and opaque in center, about 5 minutes. Transfer salmon to plates. Serve with lemon slices.
BRAISED SALMON WITH ROASTED ALMONDS
Make and share this Braised Salmon With Roasted Almonds recipe from Food.com.
Provided by Annacia
Categories Very Low Carbs
Time 32m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Finely grind the almonds.
- In a large skillet, heat 3 tablespoons of the olive oil.
- Stir in the almonds, the onion, cilantro, garlic, anchovies and cayenne and season with salt and pepper.
- Add the salmon to the skillet and spoon some of the almond mixture on top.
- Season the salmon with salt and pepper and drizzle with a little olive oil.
- Cover the salmon and cook over moderate heat for 5 minutes.
- Reduce the heat to moderately low and cook until the salmon is just opaque throughout, 8 to 10 minutes longer.
- Meanwhile, (if using the pasta) in a large pot of boiling salted water, cook the linguine until al dente; drain and transfer to a serving platter. Spoon the almond sauce and salmon on top and serve at once.
Nutrition Facts : Calories 351.3, Fat 20.8, SaturatedFat 2.8, Cholesterol 90.8, Sodium 189.6, Carbohydrate 3.3, Fiber 1.2, Sugar 0.9, Protein 36.9
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