Pan Roasted Salmon With White Bean Ancho Chile Broth Cilantro Pesto And Roasted Shallots With Sauteed Kale Recipes

ROASTED SALMON NICOISE PLATTER

Steps:

• Preheat the oven to 500 degrees F.
• For the marinade, whisk together the lemon juice, lemon zest, olive oil, mustard, garlic, 1 1/2 tablespoons salt and 1/2 tablespoon pepper in a small bowl and set aside.
• Place the salmon on a sheet pan that has been covered in aluminum foil, and drizzle the marinade over the salmon. Allow the salmon to sit for 15 minutes.
• Meanwhile, place the potatoes and 2 tablespoons salt in a large pot of water. Bring the water to a boil, then lower the heat and simmer for 10 to 15 minutes, until the potatoes are barely tender when pierced with a knife. Drain the potatoes in a colander, then place the colander with the potatoes over the empty pot off the heat and cover with a clean, dry kitchen towel. Leave the potatoes to steam for 15 to 20 minutes, until tender but firm. When the potatoes are cool enough to handle, slice them in thick slices and set aside.
• Place the salmon in the oven and cook for 12 to 15 minutes, or until it is almost cooked through. Remove to a plate and allow it to rest for 15 minutes. Remove the skin and break into large pieces.
• Blanch the haricots verts in a large pot of boiling salted water for 1 1/2 minutes only. Drain immediately and immerse in a bowl of ice water. Drain again and set aside.
• For the vinaigrette, combine the vinegar, mustard, salt, and pepper. Slowly whisk in the olive oil to make an emulsion. Set aside.
• Arrange the salmon, potatoes, haricots verts, tomatoes, eggs, watercress, olives and anchovies, if used, on a large flat platter. Drizzle some vinaigrette over the fish and vegetables and serve the rest in a pitcher on the side.

PAN ROASTED COD WITH LINGUICA-CHICKPEA BROTH

Steps:

• Heat 2 tablespoons olive oil in a medium saucepan over medium heat. Add shallots and cook until soft. Add wine and cook until almost reduced. Add saffron and stock and bring to a boil. Add the beans, chickpeas, sausage, and mussels, cover the pot and cook until the mussels have opened. Add the butter, lemon juice, parsley, and season with salt and pepper, to taste.
• Heat remaining olive oil in a large saute pan over medium-high heat.
• Season cod on both sides with salt and pepper. Sear, skin-side down until golden brown. Turn the fish over and continue cooking until just cooked through. Place cod in shallow bowls and ladle linguica-chickpea broth, over and around. Make sure each plate has 6 mussels. Garnish with more parsley.

SOY ROASTED SALMON WITH ASIAN GREENS

Steps:

• If using fillets of salmon, be sure to remove any pin bones. Combine marinade ingredients, except lemon slices, in a small saucepan and bring to a boil. Take off heat and allow to cool to room temperature. Add lemon and pour cooled marinade over fish and marinate, refrigerated, for at least 1 but no more than 4 hours. Turn fish occasionally.
• When ready to serve, heat 2 tablespoons of olive oil in an ovenproof saute pan (preferably non-stick) over moderately high heat. Remove salmon from marinade and quickly saute on 1 side until lightly browned and "lacquered" looking. Turn fish over and place pan in a preheated 500 degree oven for 4 to 5 minutes or until just cooked through. Don't overcook. Salmon should still be translucent in the very middle.
• While salmon is cooking add remaining oil to another skillet and heat over moderately high heat. Add bok choy and soy beans and stir-fry for 1 or 2 minutes. Add pea shoots and stir-fry for 1 minute longer. Add 1 cup or so of stock and bring to a boil, stirring constantly. Season vegetables, to taste, with salt and a few drops of hot pepper sesame oil. Place vegetables and broth in the center of shallow warm bowls and top with salmon. Garnish with sesame seeds and sprouts and serve immediately.
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• To Roast Garlic: Slice off the top quarter or so of 2 heads of garlic to expose the cloves. Drizzle with a little olive oil and season with salt and pepper. Loosely but completely wrap each head in a piece of foil and roast in a preheated 400 degree oven until garlic is very soft and lightly browned, about 30 minutes. Squeeze out and mash as much as you can from garlic heads. Stir garlic into 1-quart chicken stock and simmer for a few minutes to develop the flavor.

PAN-ROASTED SALMON WITH BLACK PLUM, PEACH, AND TOMATO SALSA

Steps:

• In a large heavy skillet, melt the butter over medium-high heat. Add the garlic, shallots, basil leaves, and pepper flakes, partially cover, and cook over low heat for 1 to 2 minutes. Uncover, stir in the plums, peaches, and tomatoes, and cook for 2 to 3 minutes until they start to soften. Add the sugar and cook until melted. Stir in the vinegar and cook on low heat until the fruits are completely soft, stirring occasionally. Transfer the mixture to a food processor or the jar of an electric blender and puree until smooth. Season, to taste, with salt and pepper. Pour into a bowl and set aside.
• Lightly brush the salmon with olive oil. Season it with salt and pepper. Heat the remaining oil in a large skillet over medium-high heat. Add the salmon and pan roast it until lightly browned, about 3 to 4 minutes. Turn and cook the second side for the same amount of time for medium-rare, or 5 minutes for medium. Remove and serve each fillet with a generous spoonful of fruit salsa drizzled on top. Pass the remaining salsa at the table.

CUMIN-ROASTED SALMON WITH CILANTRO SAUCE

Steps:

• Make the sauce: Combine cilantro, chives, garlic, vinegar and olive oil in a medium bowl. (Alternatively, pulse the ingredients in a food processor until you've reached the desired consistency.) Season with salt and pepper, and set aside.
• Roast the salmon: Heat oven to 350 degrees. Combine cumin, paprika and olive oil in a small bowl, and season with salt and pepper.
• Season salmon with salt and pepper and place in a baking dish or on a rimmed baking sheet. Drizzle salmon with spiced olive oil mixture, transfer to the oven, and roast until fish is opaque and just cooked through, 15 to 18 minutes.
• Remove salmon from oven and spoon cilantro sauce over the top. Serve with lemon wedges on the side.