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.
BRAISED SALMON MEDITERRANEAN STYLE
Steps:
- Prepare the fruit and vegetable garnish. Peel the carrot and slice in thin half moons. Slice the celery branches and peel the clementines and remove as much as the white filaments as possible. Cube the tomato, and peel and thinly slice the onion.
- In a medium size pot, add the water, clementine juice, white wine, red wine vinegar and olive oil and bring to a boil. Add the carrots, onions, celery and tomato and salt and pepper (it should taste under-seasoned, as it will go through reduction). Then cover, lower the heat and let cook for 10 to 15 minutes while you prepare the fish.
- Remove any dark flesh from the fish if present. Wash the lettuce leaves, remove the hard white part and blanch the lettuce by plunging them in boiling water for 5 to 10 seconds, until it becomes limp and dark green. Remove and refresh immediately in cold water. When cold, drain and squeeze out the excess water.
- Then season each piece of salmon individually on both sides, and wrap them neatly in the lettuce leaves so that you get nice small bundles. Place the fish in the braising liquid, on top of the vegetables. The liquid should reach halfway up the sides of the salmon. Lower the heat to very low, cover and cook for 5 to 10 minutes. (The cooking time depends on your preferences. Some people like their fish slightly underdone in the middle, others like it cooked through. Check the inside of one fish by gently pulling the lettuce aside and separate the flakes of the salmon. The inside color will tell you how done it is. The best is when it is slightly orange inside and pink on the outside)
- When the fish is cooked, remove from the pot and reduce the cooking liquid by 1/3 to 1/2, until full-flavored. Add the clementine segments to warm them. Do not allow them to overcook and fall apart. Check the seasoning and add the lemon juice.
- Place each piece of fish in a small soup plate. Surround the fish with a nice mix of garnish and cover it with the cooking juice. Decorate with pieces of black olives, sliced scallion, and little celery leaves bouquets. Finally, brush the fish with some olive oil to make it shiny, and serve immediately.
BRAISED SALMON WITH SOY-GINGER SAUCE
Looking for a classic seafood dinner? Enjoy this salmon recipe made with soy sauce in 25 minutes.
Provided by By Betty Crocker Kitchens
Categories Entree
Time 25m
Yield 4
Number Of Ingredients 8
Steps:
- In 10-inch skillet (preferably nonstick), heat oil over medium-high heat until shimmering and hot. Add salmon and cook 3 minutes or until brown on one side. Flip and brown other side, about 3 minutes longer.
- In small bowl, mix all sauce ingredients. Add mixture to skillet. Reduce heat to medium-low.
- Cover and cook 8 to 12 minutes or until salmon flakes easily with fork. Place salmon on serving plates and drizzle with sauce.
Nutrition Facts : Calories 370, Carbohydrate 9 g, Cholesterol 125 mg, Fiber 0 g, Protein 42 g, SaturatedFat 4 g, ServingSize 1 Serving, Sodium 1480 mg, Sugar 7 g, TransFat 0 g
PAN-FRIED SALMON WITH BRAISED LITTLE GEM
If you're looking for a quick and wholesome fish dinner, try this pan-fried salmon with greens and a light creamy sauce. It takes less than 15 minutes to make
Provided by Samuel Goldsmith
Categories Dinner
Time 14m
Number Of Ingredients 8
Steps:
- Heat 1 tsp oil in a large lidded frying pan over a medium heat. Arrange the lettuce halves in the pan, cut-side down, and fry for 2 mins until beginning to brown. Pour in the stock, cover with the lid and cook for 6 mins.
- Meanwhile, season the salmon with a good pinch each of salt and pepper on both sides of the fillets. Heat the remaining oil in a second pan over a medium heat and fry the salmon, skin-side down, for 3 mins. Carefully flip using a fish slice and cook for 3 mins more until cooked through and the flesh easily flakes.
- Tip the peas and dill into the pan with the lettuce and cook for 2 mins, covered, until the lettuce is tender but still retains its structure. Arrange the salmon fillets and lettuce halves on serving plates.
- Stir the crème fraîche and mustard into the lettuce pan and cook over a low heat to warm through. Pour the sauce and peas over the lettuce and salmon.
Nutrition Facts : Calories 410 calories, Fat 23 grams fat, SaturatedFat 5 grams saturated fat, Carbohydrate 9 grams carbohydrates, Sugar 6 grams sugar, Fiber 6 grams fiber, Protein 38 grams protein, Sodium 1 milligram of sodium
QUICK-BRAISED SALMON AND LETTUCE
Cooked lettuce absorbs the broth's flavor and makes a silky side dish -- all in one pot.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Seafood Recipes Salmon Recipes
Time 30m
Number Of Ingredients 8
Steps:
- In a large pot, melt butter over medium. Add shallots and cook, stirring occasionally, until softened, 10 minutes. Add lemon zest and broth and bring to a simmer. Season salmon with salt and pepper and add to pot. Cover and cook 3 minutes. Add lettuce (pot will be full), cover, and cook until lettuce is wilted and salmon is cooked through, 9 minutes. Sprinkle with lemon juice and season with salt and pepper. Serve topped with dill and broth if desired.
Nutrition Facts : Calories 433 g, Fat 22 g, Fiber 2 g, Protein 49 g, SaturatedFat 8 g
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