CRUSTED SALMON
These delicious salmon fillets are wonderful for company since they take only a few minutes to prepare, yet they taste like you fussed. I receive requests for the recipe every time I serve them. -Kara Cook, Elk Ridge, Utah
Provided by Taste of Home
Categories Dinner
Time 25m
Yield 4 servings.
Number Of Ingredients 8
Steps:
- Place salmon fillets in a shallow dish; add milk. Turn to coat. Let stand for 10 minutes; drain., Meanwhile, in a shallow bowl, combine the pecans, flour, brown sugar, seasoned salt and pepper. Coat fillets with pecan mixture, gently pressing into the fish., In a large cast-iron or other ovenproof skillet, brown salmon over medium-high heat in oil. Bake at 400° until fish just begins to flake easily with fork, 8-10 minutes.
Nutrition Facts : Calories 523 calories, Fat 40g fat (5g saturated fat), Cholesterol 86mg cholesterol, Sodium 375mg sodium, Carbohydrate 11g carbohydrate (6g sugars, Fiber 2g fiber), Protein 31g protein.
RED CHILE RUBBED SALMON WITH TOASTED CORN VINAIGRETTE
Steps:
- Red Chile Rub: Preheat grill to medium high. Combine ancho, cumin, brown sugar and cinnamon in a medium bowl. Brush salmon with olive oil and season with salt and pepper. Rub 1 tablespoon of the spice rub on 1 side of the salmon and grill, rub-side down until lightly golden brown, about 2 to 3 minutes. Turn over and continue grilling for 3 to 4 minutes for medium doneness.
- Toasted Corn Vinaigrette: In a large pot of boiling water, blanch the corn about 5 minutes. Place the ears on the grill until slightly charred on all sides, about 2 minutes. Remove from the grill and with a sharp knife, scrape the kernels into a small bowl. Whisk together the lime juice, jalapeno and honey until combine. Slowly whisk in the oil until emulsified. Season with salt and pepper and fold in the corn, onions and cilantro.
RED CHILE SALMON
Steps:
- Combine the ancho chile powder, cumin, sugar, cinnamon and olive oil in a small bowl and season with salt and pepper. Coat salmon with the mixture on one side only. Grill, pepper side down, until a crust forms, about 2 minutes. Turn the steaks and cook for 5 more minutes, for medium doneness. Source: Bobby Flays Boy Meets Grill Posted to bbq-digest by Stuart Carpenter on May 31, 1999,
Nutrition Facts : Calories 3758 calories, Fat 125.887160007764 g, Carbohydrate 119.435540048675 g, Cholesterol 1322.88 mg, Fiber 27.8352003683511 g, Protein 522.326320011229 g, SaturatedFat 18.9889600007764 g, ServingSize 1 1 Serving (2752g), Sodium 1938.24400004071 mg, Sugar 91.6003396803235 g, TransFat 19.1017560022505 g
RED CHILE CRUSTED SEA SCALLOPS WITH MANGO TORTILLA SALAD AND CITRUS VINAIGRETTE
Steps:
- For the Scallops: Combine ancho, cumin, salt and pepper in a medium shallow bowl. Heat oil in a large saute pan until smoking. Dredge 1 side of each scallop in the spice mixture. Place the scallops in the heated pan, chile side down and cook for 20 seconds. Reduce the heat low, turn the scallops and cook for 2 to 3 minutes more. Remove from pan and reserve.
- For the Blue Corn Tortilla Strips: Heat oil to 375 degrees F. Fry the tortilla strips in batches, remove to a plate lined with paper towels and season with salt.
- For the Salad: Place greens in a large bowl, drizzle with a few tablespoons of the vinaigrette and season with salt and pepper, to taste. Place the greens on a large platter. Arrange the scallops around the platter. Mound the fried tortillas in the center of the plate and garnish with the red and yellow peppers and cilantro. Drizzle everything with more of the vinaigrette and serve.
- Combine juices, basil and onion in a blender and blend until smooth. With the motor running, slowly add the olive oil until emulsified and season with salt and pepper, to taste.
RED CHILE CRUSTED SALMON
Steps:
- Combine wine, lime juice, onion, garlic, salt and white pepper in a small pot. Bring mixture to a boil, reduce heat and simmer for 10-15 minutes over a medium heat, or until liquid is reduced by half. Add the heavy cream and continue to simmer for about 5 minutes or until thick. Turn heat to a very low temperature and slowly add the butter pieces, stirring constantly until butter is dissolved. Remove from heat, then strain through a fine strainer. Add lime zest and mix well. To Assemble Brush salmon filet with olive oil and dredge lightly in Red Chile Crust. Cook on oiled flat griddle or broil approximately 8-10 minutes. Fish should have a well seared crust. To serve, ladle Lime Butter Sauce on plate and top with grilled fish.
CHARRED SUGAR AND CHILI CRUSTED SALMON
A delicious and easy weekday meal. A little bit spicy, but you can adjust the seasonings to your taste. I have been making this about once a week since I discovered it! The recipe was from the Alsaka seafood fishery- published in an advertisement.
Provided by MSMD310
Categories < 15 Mins
Time 15m
Yield 4-6 serving(s)
Number Of Ingredients 10
Steps:
- belnd all ingredients for Dry Sugar Rub.
- Generously coat ONLY one side of each skinnless fillet with rub.
- Heat oil in a heavy pan over high heat.
- Carefully place salmon in pan- seasoned side down.
- Cook 2 minutes to sear, then turn over fillets.
- Reduce heat to medium and continue cooking 6-8 minutes until just opaque throughout.
Nutrition Facts : Calories 466.9, Fat 18.4, SaturatedFat 2.8, Cholesterol 165.4, Sodium 1105.8, Carbohydrate 8.6, Fiber 1.2, Sugar 6.5, Protein 64
NUT-CRUSTED SALMON
Salmon fillets are coated with seasoned cream cheese and rolled in a crunchy nut crust. Serve with roasted asparagus and steamed rice for a lovely spring meal.
Provided by springfield70
Time 30m
Yield 4
Number Of Ingredients 9
Steps:
- Preheat the oven to 375 degrees F (190 degrees C).
- Combine pistachios and panko in a shallow bowl.
- Mix cream cheese, Dijon, lemon juice, dill, and hot pepper sauce together in a bowl; season with salt and pepper.
- Pat salmon fillets dry, then coat in cream cheese mixture on both sides. Roll in pistachio mixture, patting crumbs in place. Place fish on a nonstick baking sheet.
- Bake in the center of the preheated oven until fish flakes easily with a fork, about 15 minutes; cooking time will depend on the thickness of the fish.
Nutrition Facts : Calories 534.2 calories, Carbohydrate 16.2 g, Cholesterol 133.6 mg, Fat 35.2 g, Fiber 2.2 g, Protein 40.5 g, SaturatedFat 14.9 g, Sodium 662.6 mg, Sugar 1.9 g
CHILI-CRUSTED SALMON WITH ROASTED POTATOES
Make and share this Chili-Crusted Salmon With Roasted Potatoes recipe from Food.com.
Provided by Whedonite
Categories One Dish Meal
Time 45m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Preheat oven to 450.
- In small mixing bowl, combine chili powder, brown sugar, and salt.
- In 13 x 9 glass baking dish, toss potatoes with onion, olive oil, pepper, and 1 Tbsp of the chili mixture until evenly coated. Cover with foil and roast 20 minutes.
- Meanwhile, use remaining chili mixture to coat salmon fillets. Place on top of potatoes, skin side down, and roast uncovered 10-12 minutes, or until fish flakes easily and potatoes are tender.
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