BALSAMIC-GLAZED SALMON
Provided by Giada De Laurentiis
Categories main-dish
Time 1h
Yield 4 servings
Number Of Ingredients 14
Steps:
- For the glaze: In a small saucepan, bring the vinegar, maple syrup, mustard and garlic to a boil over medium heat. Reduce the heat to a simmer and cook until thick, about 12 minutes. Set aside to cool for 5 minutes.
- For the salmon: Position a rack in the center of the oven and preheat the oven to 400 degrees F. Line a small baking sheet with parchment paper. Arrange the salmon on the baking sheet. Drizzle both sides of the salmon with the olive oil and season with 1 teaspoon salt and 1/2 teaspoon pepper. Roast until the salmon is cooked through and flakes easily with a fork, 8 to 10 minutes. Set aside to cool for 10 minutes.
- For the vegetables: In a medium skillet, heat the olive oil over medium-high heat. Add the shallots, 1 teaspoon salt and 1/4 teaspoon pepper, and cook until the shallots are softened, about 3 minutes. Add the garlic and cook until aromatic, about 30 seconds. Add the edamame and snap peas and cook until warmed through, about 3 minutes. Season with salt and pepper.
- Divide the vegetable mixture among 4 serving plates. Top with a piece of salmon and drizzle with the glaze.
OVEN ROASTED SALMON WITH BALSAMIC SAUCE
Roasting is one of the fastest and easiest ways to prepare salmon. Stir up this simple sauce and enjoy!
Provided by Lorrie in Montreal
Categories < 30 Mins
Time 20m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- Preheat oven to 450°F.
- Line a baking sheet or shallow baking dish with foil.
- Place the salmon fillet or steaks skin-side down on the prepared baking sheet.
- Stir together the sauce ingredients and spoon or spread the mixture over the salmon.
- Sprinkle with sesame seeds.
- Bake for 11-12 minutes per inch, until the fish flakes with a fork.
- Use a thin spatula to remove the fish from the pan, and try to leave the skin behind on the foil.
- Serve immediately.
BALSAMIC-GLAZED SALMON FILLETS
A glaze featuring balsamic vinegar, garlic, honey, white wine and Dijon mustard makes baked salmon fillets extraordinary.
Provided by ISYBEL
Categories Main Dish Recipes Seafood Main Dish Recipes Salmon Baked Salmon Recipes
Time 30m
Yield 6
Number Of Ingredients 8
Steps:
- Preheat oven to 400 degrees F (200 degrees C). Line a baking sheet with aluminum foil, and spray with non-stick cooking spray.
- Coat a small saucepan with non-stick cooking spray. Over medium heat, cook and stir garlic until soft, about 3 minutes. Mix in white wine, honey, balsamic vinegar, mustard, and salt and pepper. Simmer, uncovered, for about 3 minutes, or until slightly thickened.
- Arrange salmon fillets on foil-lined baking sheet. Brush fillets with balsamic glaze, and sprinkle with oregano.
- Bake in preheated oven for 10 to 14 minutes, or until flesh flakes easily with a fork. Brush fillets with remaining glaze, and season with salt and pepper. Use a spatula to transfer fillets to serving platter, leaving the skin behind on the foil.
Nutrition Facts : Calories 288.4 calories, Carbohydrate 6.5 g, Cholesterol 83.8 mg, Fat 15.5 g, Protein 28.5 g, SaturatedFat 3.1 g, Sodium 171.2 mg, Sugar 4.9 g
OVEN-STEAMED SALMON
This simple way to roast salmon brings spectacular results with hardly any worry on the cook's part. The Mediterranean cookbook author Paula Wolfert learned it from the French chef Michel Bras, and it rises and falls on the thinness of the sheet pan. A pan of water delivers enough moisture to steam the fish briefly at a low temperature, producing a final product that is soft and deliciously juicy. It adapts easily to almost any salmon fillet. Emily Kaiser Thelin, who includes it in her biography of Ms. Wolfert, "Unforgettable," says a center-cut of wild-caught Alaska king works best and suggests pairing it with a salad or cracked green olive relish.
Provided by Kim Severson
Categories dinner, for one, for two, lunch, weekday, weeknight, seafood, main course
Time 30m
Yield 1 to 8 servings, depending on the quantity cooked
Number Of Ingredients 5
Steps:
- Position an oven rack in the lower third of the oven and a second rack in the upper third. Heat the oven to between 225 and 275 degrees. Grease a thin sheet pan with olive oil.
- Carefully place a frying pan of just-boiled water on the lower oven rack. Arrange the salmon on the prepared sheet pan, season generously with salt and pepper, and place on the upper oven rack. Bake until an instant-read thermometer inserted into the thickest part registers 110 degrees for rare, 115 degrees for medium-rare, or 125 degrees for medium. This should take 10 to 12 minutes for 5-ounce fillets or 20 to 25 minutes for a 2 1/2-pound fillet. (The color of the salmon will not turn dull, and the texture will be very juicy.)
- Transfer the salmon to a platter or one or more individual plates and season with more salt and pepper, if desired. Sprinkle with chives, if using, and serve.
Nutrition Facts : @context http, Calories 146, UnsaturatedFat 6 grams, Carbohydrate 0 grams, Fat 10 grams, Fiber 0 grams, Protein 13 grams, SaturatedFat 2 grams, Sodium 156 milligrams, Sugar 0 grams
OVEN STEAMED SALMON WITH BLUEBERRY BALSAMIC REDUCTION
Steps:
- Place a wire rack over a rimmed baking sheet , place the salmon fillets on the rack. Pour the vegetable broth in the bottom of the baking sheet, making sure that the broth does not submerge the wire rack. You want at least 1/2 inch between the liquid and the top of the wire rack. Cover the baking sheet with aluminum foil, making sure to tent the foil over the salmon so that the foil does not touch the fish at all. Secure tightly, in order to trap the steam inside the foil. Bake for 15-18 minutes or until the salmon flakes easily with a fork. In a pan over medium high heat, add the oil and allow to get hot but not smoking. Add the shallots and sauté until opaque. Add the blueberries and balsamic, reducing heat to maintain a low simmer. Cook until reduce until about half, and thickened. Remove from heat and stir in the black pepper. Combine all of the salad ingredients in a bowl and toss to combine. Divide the salad among four plates. Top the salad with a salmon fillet and top each salmon fillet with the blueberry balsamic reduction.
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