MARINATED SALMON WITH SALMORIGLIO SAUCE
This recipe was taken from the September 2007 issue of Food & Wine, and is just lovely. Cooking times may vary depending on what type of fish you choose to use. When I made this I used 7 ounce Salmon filets and cooked them for about 13 minutes on each side, and then I put them under the broiler for about 2 minutes just to crispen up the breadcrumbs. We really enjoyed this dish, and I hope you do too!
Provided by I Cook Therefore I
Categories Trout
Time 1h30m
Yield 4 filets, 4 serving(s)
Number Of Ingredients 11
Steps:
- Preheat oven to 400 degrees.
- Sprinkle a little bit of the vinegar on the fish filets, rinse them and pat them dry on a paper towel.
- Rub a little bit of salt into the filets.
- Place the fish into an oven safe casserole dish.
- On one side sprinkle the filets with half of the lemon juice and then coat them with half of the bread crumbs.
- Note if you need more than 1/3 of a cup of bread crumbs use them it's up to your taste. I also used italian bread crumbs and they were very tasty.
- Drizzle the filets with olive oil. Make sure that all of the bread crumbs are coated in olive oil even if you need to use more than the suggested amount so that it crisps up nicely.
- Turn the filets over and repeat steps 5-7 with the remaining olive oil, lemon juice, and bread crumbs.
- Cover the fish and marinade at room temperature for 30 minutes.
- While the fish marinades, make the sauce by adding the thyme, lemon juice, mustard and salt to taste to a food processor and pulse for 1 minute.
- Add the butter and process until smooth.
- Slowly drizzle in the olive oil until the sauce fully incorperates into a smooth mayonnaise like consistency.
- After the fish has marinaded, place the casserole dish uncovered in the 400 degree oven. Again, cooking times may vary depending on what type of fish you use. I cooked the 6 oz 1-1 1/2 in thick salmon filets that I used for 13 minutes on each side, and then broiled them on one side for 2 minutes to give the crust some color. You could also grill the fish if you prefer.
- Serve the fish with the sauce drizzled over them.
- Enjoy!
Nutrition Facts : Calories 446.6, Fat 24.3, SaturatedFat 6.4, Cholesterol 133.5, Sodium 261.4, Carbohydrate 8.2, Fiber 0.7, Sugar 1, Protein 46.9
BROILED PORTERHOUSE WITH SALMORIGLIO
Provided by Giada De Laurentiis
Categories main-dish
Time 1h25m
Yield 2 servings
Number Of Ingredients 10
Steps:
- For the salmoriglio: In a medium bowl, whisk together the garlic, rosemary, thyme, lemon zest, lemon juice, olive oil and salt. Set aside at room temperature for at least 45 minutes or in the refrigerator for up to 8 hours to let the flavors marry.
- For the steak: Remove the porterhouse from the refrigerator 30 minutes prior to cooking; preheat the oven to 450 degrees F.
- In a 12-inch stainless steel or cast-iron skillet, heat the olive oil over high heat for 3 minutes. Sprinkle the steak all over with the salt. When the oil begins to show slight wisps of smoke, add the steak to the pan and cook undisturbed for 2 minutes. Flip the steak and transfer the pan to the oven. Roast for 7 to 10 minutes for medium doneness. Remove from the oven and immediately spoon 2 tablespoons of the salmoriglio over the steak. Let rest for 10 minutes before slicing. Serve with the remaining salmoriglio.
SALMON DIANE
Make and share this Salmon Diane recipe from Food.com.
Provided by sillhevenkarper
Categories Canadian
Time 45m
Yield 2 persons, 2 serving(s)
Number Of Ingredients 15
Steps:
- Melt butter in saucepan over medium heat. Add salmon fillets garlic rub side down and cook for approximately 2 minutes per side or until cooked. Set aside and keep warm.
- Place remaining butter into saucepan over medium low heat scraping up crumbly browned bits and add shallots stirring until desired tenderness is reached. Add lemon juice, Dijon mustard, dill, Worcestershire Sauce, and brandy. Stir between additions.
- Light sauce with barbecue lighter and flambe'. Shake and stir sauce after flame goes out.
- Add cream cheese and half and half. Add parsley and chives stirring between additions. Pour sauce over salmon fillets and enjoy. Serves two.
Nutrition Facts : Calories 774.4, Fat 59.5, SaturatedFat 34.4, Cholesterol 242.6, Sodium 670.5, Carbohydrate 4.8, Fiber 1.2, Sugar 1, Protein 37.5
SALMON WITH DIJON MAYONNAISE
You won't need to fish for compliments when this eye-catching main course appears on the table. The dill and mustard topping pairs well with the salmon.
Provided by Taste of Home
Categories Dinner
Time 25m
Yield 4 servings.
Number Of Ingredients 5
Steps:
- Place the salmon skin side down on a greased broiler pan. Broil 4 in. from the heat for 10-16 minutes or until fish flakes easily with a fork. , Meanwhile, combine the remaining ingredients in a small bowl. Serve with the salmon.
Nutrition Facts : Calories 294 calories, Fat 28g fat (4g saturated fat), Cholesterol 37mg cholesterol, Sodium 316mg sodium, Carbohydrate 1g carbohydrate (0 sugars, Fiber 0 fiber), Protein 10g protein.
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MARINATED FISH WITH SALMORIGLIO SAUCE RECIPE
From foodandwine.com
5/5 Category DinnerAuthor Marcella HazanTotal Time 1 hr
- Pour a little vinegar over the fish fillets, then rinse them under cold, running water. Pat the fillets dry with paper towels and arrange them on an ovenproof glass or ceramic platter. Rub a little salt over the skinless sides of the fillets and sprinkle with the lemon juice. Spread half of the bread crumbs over the fillets and drizzle them with 1 tablespoon of the olive oil; turn the fillets and repeat with the remaining bread crumbs and olive oil. Cover and let marinate at room temperature for 30 minutes.
- In a mini food processor, combine the thyme leaves, lemon juice, mustard and salt. Pulse for 1 minute. Add the butter and process until completely smooth. With the machine on, add the olive oil in a thin, constant stream until fully incorporated. Season the sauce with salt and pour into a sauceboat.
- Preheat the oven to 400° or light a grill. Bake the fish on the platter until just cooked through, about 12 to 15 minutes. Alternatively, grill the fish, skin side down for skin-on fillets, for about 5 minutes; turn the fillets and grill just until they flake, about 4 minutes longer. Transfer the fish to a platter. Pour the salmoriglio sauce over the fish fillets and serve.
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