Chili And Sage Rubbed Salmon Recipes

3-INGREDIENT CHILI-GLAZED SALMON RECIPE BY TASTY

Steps:

• Preheat oven to 400°F (200˚C).
• In a bowl, mix together the salmon, chili sauce, and the scallions.
• Place the fillets on a baking tray lined with parchment paper. Spoon any leftover sauce on top of the salmon.
• Bake for 12-15 minutes, until the salmon is cooked but still tender.
• Enjoy!

CHILI-RUBBED SALMON WITH ZUCCHINI AND SAUTEED CORN

Steps:

• Heat broiler; set rack 4 inches from heat. Rub salmon all over with salt and pepper. Arrange on a rimmed baking sheet; sprinkle top of fillets with 1 teaspoon chili powder. Arrange zucchini around salmon; sprinkle with remaining teaspoon chili powder, and season with salt and pepper.
• Broil until fish is opaque throughout and zucchini is tender, 8 to 10 minutes.
• Meanwhile, in a large skillet, heat oil over high heat. Add corn and garlic; cook, tossing, until corn is tender and beginning to brown, about 5 minutes. Remove from heat. Stir in scallions and salsa; season generously with salt and pepper. To serve, place fillets on plates, and serve with zucchini and half the corn. Reserve other half of the corn for next day. Garnish with lime wedges, if desired.

CHILI AND SAGE-RUBBED SALMON

Steps:

• Make the paste: Combine the oil and garlic in a small, heavy-bottomed saucepan. Place over low heat and cook until the garlic just barely begins to brown around the edges, 1 to 2 minutes. Add the ground coriander and cumin, and cook 1 minute, stirring constantly. Stir in the chili powder and black pepper and cook, stirring, 2 minutes longer. Add the sage and verjus, bring to a simmer, and cook until reduced and thickened to a paste, 1 to 2 more minutes. Remove from the heat, transfer to a bowl, and cool completely before using.
• Use your fingers to coat the salmon all over with the cooled chili paste. Cover and refrigerate for 2 hours.
• Wipe the paste from the salmon.
• Heat the oil over medium heat in a skillet large enough to hold all the salmon fillets. Sprinkle the salmon fillets with salt, place them in the pan, and cook gently until well browned and just cooked through, 3 to 4 minutes per side. Transfer the salmon to warm plates and serve immediately.

CHILI RUBBED SALMON

Steps:

• Heat a large non-stick skillet over high heat. Add the oil and heat until shimmering. Rub the fish with the chili powder and season with salt. Carefully lay fish, skinned-side up in the skillet Cook the fish turning once until brown, crisp, and just firm, about 3 to 4 minutes on each side. Transfer the salmon to a serving platter and tent with foil to finish cooking, about 5 minutes more.
• Copyright (c) 2004 Television Food Network, G.P., All Rights Reserved.

CHILI-RUBBED SALMON

Steps:

• Cut ancho chilies in half lengthwise; seed and stem. Heat heavy large skillet over medium-high heat; add chilies and stir until chilies look dry and darken slightly in color, turning occasionally, about 2 1/2 minutes. Cool completely. Break chilies into 1/2-inch pieces. Grind coarsely in spice mill or coffee mill. Add oregano and grind to blend. Transfer to small bowl. Mix in salt and sugar. Stir in garlic, chipotle chilies, and lime juice. Whisk in oil. Add enough water to thin to spreadable consistency (about 1 tablespoon). (Can be prepared 3 days ahead. Cover and chill.).
• Preheat oven to 400°F Spread 2 generous teaspoons chili mixture over each salmon fillet. Place on rimmed baking sheet. Bake until salmon is opaque in center, about 10 minutes.

CHILI-RUBBED SALMON WITH VEGETABLES

Steps:

• Combine seasonings; rub evenly onto flesh sides of fish fillets.
• Heat oil in large nonstick skillet on medium-high heat. Add fish, skin sides down; cook 6 min. Turn; cook 2 min. or until fish flakes easily with fork. Remove from skillet; cover to keep warm. Wipe skillet with paper towel.
• Heat dressing in skillet. Add cabbage; cook and stir 1 min. Stir in beans; cook and stir 2 min. or until heated through. Remove from heat; stir in cilantro.
• Spoon cabbage mixture onto 4 serving plates; top with fish. Squeeze 1 lime wedge over each fillet. Serve with remaining lime wedges.

CHILI-RUBBED SALMON WITH PAPAYA AND SCALLIONS

Steps:

• In a small bowl, combine the chili powder, coriander, oregano, and 1/2 teaspoon salt. Sprinkle the salmon with salt and pepper. Rub the garlic onto the flesh side of the salmon; then rub the chili-powder mixture over the garlic. Set aside for 30 minutes.
• Heat grill or grill pan to medium high. Drizzle salmon with oil; place on grill flesh-side down. Grill 3 minutes, being careful not to burn chili rub. Turn; grill until opaque and just cooked through, about 4 minutes.
• Meanwhile, in a medium bowl, combine papaya and scallions. Place grilled fish on top of the Black Beans and Corn. Garnish with papaya mixture, and serve immediately with Vegetable-Salad Burritos.

SAGE-RUBBED SALMON

Steps:

• Preheat oven to 375°. Mix first 4 ingredients; rub onto flesh side of salmon. Cut into 6 portions., In a large cast-iron skillet, heat oil over medium heat. Add salmon, skin side down; cook 5 minutes. Transfer skillet to oven; bake just until fish flakes easily with a fork, about 10 minutes.

GRILLED SALMON WITH SAGE

Steps:

• Wipe the salmon fillet dry with paper towels. Combine the juice of one lemon, mustard, two tablespoons olive oil and pepper in a small bowl. Chop six sage leaves and add them. Mix thoroughly and spread the mixture on both sides of the salmon. Allow to marinate about 30 minutes.
• Meanwhile, preheat grill or broiler. Heat the remaining olive oil in a small frying pan and saute the sage leaves until they are crisp. Drain them on paper towels.
• Season the salmon with salt and grill or broil the fillet about six minutes on each side or until it reaches the desired degree of doneness. Sprinkle with sauteed sage leaves, garnish with remaining lemon cut into quarters and serve.