SALMON-BROCCOLI SALAD IN SHELLS
Number Of Ingredients 9
Steps:
- 1. Cook broccoli pouch as directed on package. Drain cool.2. Cook pasta shells to desired doneness as directed on package. Drain return to saucepan. Cover with cold water to cool.3. In medium bowl, combine cooked broccoli, salmon, tomatoes and green onions. Add salad dressing, mayonnaise and parsley stir gently to coat.4. Line 4 individual plates with lettuce. Drain water from cooked pasta shells. Spoon about 1/4 cup salmon mixture into each shell. Arrange stuffed shells over lettuce.Nutrition Information Per Serving: Serving Size: 1/4 of Recipe * Calories: 340 * Calories from Fat: 160 * % Daily Value: Total Fat: 18 g 28% * Saturated Fat: 3 g 15% * Cholesterol: 25 mg 8% * Sodium: 570 mg 24% * Total Carbohydrate: 31 g 10% * Dietary Fiber: 3 g 12% * Sugars: 4 g * Protein: 14 g * Vitamin A: 15% * Vitamin C: 45% * Calcium: 6% * Iron: 25% * Dietary Exchanges: 2 Starch, 1 Lean Meat, 3 Fat or 2 Carbohydrate, 1 Lean Meat, 3 Fat
Nutrition Facts : Nutritional Facts Serves
SALMON-BROCCOLI SALAD IN SHELLS
Make and share this Salmon-Broccoli Salad in Shells recipe from Food.com.
Provided by Lakerdog2
Categories Lunch/Snacks
Time 20m
Yield 12 shells, 3 serving(s)
Number Of Ingredients 8
Steps:
- Cook broccoli, drain and cool.
- Cook pasta shells to desired doneness, drain and cover with cold water to cool.
- In bowl, combine cooked broccoli, salmon, tomatoes and onions. Add ranch, mayo and parsely. Stir gently to coat.
- Drain water from cooked shells. Spoon about 1/4 cup salmon mixture into each shell.
- Can refrigerate to cool more, or serve immediately.
Nutrition Facts : Calories 265.4, Fat 19.3, SaturatedFat 3, Cholesterol 41.9, Sodium 413.7, Carbohydrate 9.3, Fiber 3.5, Sugar 4.2, Protein 14.7
15-MINUTE BROILED SALMON AND BROCCOLI
This easy sheet tray dinner comes together in a snap thanks to an oft-forgotten workhorse of the kitchen: the broiler. The high heat it provides perfectly chars pre-cut broccoli florets and cooks salmon quickly. The creamy Dijon sauce acts as a protective barrier against overcooking, and keeps the fish moist in the oven.
Provided by Food Network Kitchen
Categories main-dish
Time 15m
Yield 4 servings
Number Of Ingredients 8
Steps:
- Preheat the broiler and set a rack 2 inches from the heat.
- On a large sheet tray lined with aluminum foil, toss the broccoli with the olive oil and a large pinch of salt and pepper. Spread the broccoli out into a singer layer. Broil the broccoli while you prepare the salmon.
- Thinly slice the scallions and finely grate the lemon zest, then add them to a small bowl with the mayonnaise, Dijon mustard and a pinch of salt and pepper. Whisk to combine.
- Remove the broccoli from the oven. (Parts of the broccoli should be lightly charred.) Use a spatula to stir the broccoli and move it to the outer edges of the baking sheet. Sprinkle each fillet all over with salt and pepper and place them in the center of the baking sheet. Divide the mayonnaise mixture on top of the fillets, spreading to cover. Broil, rotating the pan halfway through, until the sauce has turned deep golden brown and the salmon is opaque, about 5 minutes. Meanwhile, cut half of the zested lemon into wedges.
- Divide the salmon, broccoli and lemon wedges among 4 plates and serve immediately.
5-INGREDIENT SALMON AND BROCCOLI STIR-FRY
When fresh wild Alaskan salmon is out of season, what's a girl to do? It's frozen salmon to the rescue. Since the texture of seafood changes from freezing, it's important to add moisture back in and cook it right. I've discovered that cutting salmon into bite-size pieces, like those in this stir-fry, enhances the texture of this omega-3-rich fish.
Provided by Michelle Dudash
Categories main-dish
Time 30m
Yield 4 servings
Number Of Ingredients 6
Steps:
- Add 1/2 inch water to a large wok or saute pan and bring to a boil over high heat. Add the broccoli, covering loosely to allow steam to escape, and cook until bright green and nearly fork-tender, about 4 minutes. Drain and transfer the broccoli to a plate. Wipe the remaining broccoli debris out of the pan.
- Combine the orange zest, juice and soy sauce in a small bowl. Season the salmon with a pinch of salt and black pepper. Place the pan over medium-high heat and add 1 tablespoon high-heat cooking oil, like rice bran, canola or grapeseed. Tilt the pan to thoroughly coat the surface where you will be placing the salmon. Carefully add the salmon to the hot oil, reduce the heat to medium, and sprinkle in the garlic. Cook, undisturbed until browned on the bottoms, and the sides of the salmon turn opaque, about 3 minutes. Pour in the orange and soy sauce, and turn the salmon. Add the broccoli and reduce the heat to medium-low. Cook until the salmon is cooked through and the juice thickens a bit, about 3 minutes. Spoon the sauce over the salmon and broccoli and serve with rice or noodles and additional soy sauce.
Nutrition Facts : Calories 265 calorie, Fat 14 grams, SaturatedFat 2 grams, Cholesterol 50 milligrams, Sodium 240 milligrams, Carbohydrate 15 grams, Fiber 5 grams, Protein 22 grams
SALTY-SWEET BARBECUE SALMON AND BROCCOLI
This salmon and broccoli sheet-pan dinner gets a boost from bottled oyster sauce, which is made from caramelized oyster juices, salt and sugar, and tastes like a sweet yet briny soy sauce. It makes the perfect base for a rich barbecue sauce that comes together in just 10 minutes. Caramelized sugar, tomato paste and soy sauce quickly create depth, while vinegar balances the sweetness. The salty-sweet sauce complements the buttery salmon and does double duty as a glaze and finishing sauce. It also serves as a terrific marinade for chicken and steak, so you may want to make a double batch of it.
Provided by Kay Chun
Categories dinner, weeknight, seafood, vegetables, main course
Time 30m
Yield 4 servings
Number Of Ingredients 14
Steps:
- Heat oven to 450 degrees. On a rimmed baking sheet, combine broccoli, scallions, ginger and 2 tablespoons oil. Season with salt and pepper, and toss to coat. Spread in an even layer and roast until softened, about 15 minutes.
- While the broccoli mixture roasts, prepare the oyster barbecue sauce: In a small saucepan, heat the remaining 2 tablespoons oil over low. Add onion and garlic, and cook until softened, about 2 minutes. Add tomato paste and cook, stirring frequently, for 1 minute. Add sugar and cook, stirring, until sugar dissolves and the mixture darkens slightly, about 3 minutes. Stir in 1/2 cup water (be careful, as the mixture may splatter a little), then the oyster sauce, vinegar and soy sauce. Bring to a simmer. (The sugar may seize, but keep stirring; it will dissolve.) Cook, stirring, until sauce is thickened, about 5 minutes. Season generously with pepper. Remove 1/2 cup and set aside for passing at the table.
- Stir the roasted broccoli. Season salmon with salt and arrange on top of the broccoli. Liberally brush salmon all over with half of the remaining oyster barbecue sauce in the saucepan. Roast until the vegetables are caramelized and the salmon is cooked through, 8 to 10 minutes, basting salmon after 5 minutes with the barbecue sauce.
- Divide salmon and vegetables among plates. Serve with steamed rice and the reserved barbecue sauce.
BROCCOLI PASTA SALAD WITH SALMON & SUNFLOWER SEEDS
Get your dose of omega-3 with a summer salad that features wild salmon, wholewheat pasta, broccoli and beans to make it filling and healthy
Provided by Good Food team
Categories Lunch
Time 20m
Number Of Ingredients 8
Steps:
- Boil the pasta for 5 mins, then add the broccoli and beans, and cook 5 mins more or until everything is tender.
- Drain, reserving the water, then tip the pasta and veg into a bowl and add the miso, ginger, seeds, oil and 3 tbsp pasta water. Flake the salmon into the pasta in large pieces and toss well. Spoon into containers and keep in the fridge until ready to eat.
Nutrition Facts : Calories 590 calories, Fat 30 grams fat, SaturatedFat 5 grams saturated fat, Carbohydrate 30 grams carbohydrates, Sugar 4 grams sugar, Fiber 9 grams fiber, Protein 46 grams protein, Sodium 1.2 milligram of sodium
SHEET-PAN SALMON AND BROCCOLI WITH SESAME AND GINGER
A healthy sheet-pan dinner that comes together in just 20 minutes? Sign us up. Brushing a simple sesame-ginger glaze onto the salmon before it roasts promotes caramelization on the fish, a feat not easily accomplished when roasting salmon fillets. The garnishes give this dinner a professional finish: A squeeze of lime juice, a sprinkle of sesame seeds, and a handful of thinly sliced scallions make for a beautiful plate.
Provided by Lidey Heuck
Categories dinner, weeknight, main course
Time 20m
Yield 4 servings
Number Of Ingredients 13
Steps:
- Heat the oven to 425 degrees. In a small bowl, whisk 3 tablespoons sesame oil with the soy sauce, vinegar, honey, ginger and garlic until smooth. Set the glaze aside.
- Place the broccoli florets and 1 1/2-inch scallion segments on a sheet pan. Drizzle with 1 tablespoon olive oil and the remaining 1 tablespoon sesame oil. Sprinkle with 1/2 teaspoon salt and 1/4 teaspoon black pepper, toss well and roast for 5 minutes.
- While the broccoli and scallions roast, place the salmon fillets on a plate and pat dry with paper towels. Brush all over with olive oil and sprinkle with salt and pepper.
- Toss the broccoli and scallions and move to the edges of the pan, clearing spaces in the center for the salmon fillets. Place the salmon fillets, evenly spaced, on the center of the pan. Brush the fillets generously with the glaze.
- Return the pan to the oven and roast until the salmon is cooked through but still slightly rare in the center, about 12 minutes.
- Squeeze the lime over the broccoli and sprinkle with salt. Scatter the sliced scallions and sesame seeds over the salmon, and serve hot.
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