PAN-SEARED SALMON WITH LEMON-DILL YOGURT SAUCE
This salmon is a cooling summer dish. For a slightly sweet version, add a few tablespoons of freshly squeezed orange juice to the yogurt sauce.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Seafood Recipes Salmon Recipes
Number Of Ingredients 10
Steps:
- In a medium bowl combine the yogurt, dill, lemon zest, and olive oil. Mix well and set aside.
- In a large saute pan, melt butter and sear salmon fillets on medium-high heat, flesh side down, for about 3 minutes. Turn the fillets over and cook for about 3 more minutes. Place fish on a warm serving plate.
- Heat canola oil; saute garlic until fragrant. Add vegetables; saute until heated through. Season with salt and pepper to taste
- To serve, arrange vegetables around fish fillets and spoon yogurt sauce over fish. Serve warm.
Nutrition Facts : Calories 369 g, Fat 19 g, Fiber 4 g, Protein 30 g
SALMON WITH TARRAGON-YOGURT SAUCE
A simple yogurt sauce pairs nicely with broiled salmon; this elegant main dish comes together easily in about 15 minutes.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Seafood Recipes Salmon Recipes
Time 15m
Number Of Ingredients 5
Steps:
- Make sauce: Stir together yogurt, chopped tarragon, and lemon zest and juice; season with salt and pepper.
- Heat broiler, with rack set 4 inches from heat. Line a rimmed baking sheet with aluminum foil. Place salmon on sheet, and season with salt and pepper. Broil until opaque throughout, 8 to 10 minutes. (Keep at room temperature up to 1 hour.) Serve salmon, garnished with tarragon leaves, with sauce alongside.
Nutrition Facts : Calories 260 g, Fat 12 g, Protein 35 g, SaturatedFat 3 g
SALMON CUTLETS WITH YOGHURT SAUCE
This is a recipe I just came up with because I fancied something along these lines and couldn't find any existing recipes that appealed. It came out well and I think the lemon in the sauce gives a good contrast to the richness of salmon.
Provided by Peter J
Categories Australian
Time 20m
Yield 1 serving(s)
Number Of Ingredients 9
Steps:
- Place salmon cutlet on low to medium temperature BBQ plate.
- Squeeze one lemon half over cutlet.
- Sprinkle with freshly ground pepper.
- Cook around seven minutes on one side, flip over and cook around another seven minutes but turn off BBQ plate after a few minutes.
- Meanwhile prepare the sauce in a small bowl by adding yoghurt, cumin, garlic and squeezed juice of other lemon half and mix well.
- Once the dish is cooked plate up and pour over the sauce.
- Add a sprinkling of paprika to garnish and place the coriander and parsley on top.
- Serve with a light salad such as mesclun, olives, tomato, mushrooms and grilled zucchini.
Nutrition Facts : Calories 282.3, Fat 16.3, SaturatedFat 4.6, Cholesterol 64.1, Sodium 102.8, Carbohydrate 11.3, Fiber 2.5, Sugar 4.9, Protein 24.3
SALMON WITH YOGURT-CURRY SAUCE
With its rich flesh, salmon is so strongly flavored that you can pair it with just about anything. Here I cook it with a yogurt sauce that contains just chopped cucumber and spices. If you use farmed salmon and a nonstick skillet, you won't even need to add any fat. That's because farmed salmon is so high in fat (fattier than wild salmon, and it's the beneficial omega-3 type, too) that it's difficult to overcook. This is not to say you can put it on the stove and walk away, but that precision is a goal rather than a necessity. Even if you like your fish cooked through, the result will be a piece of meat that still has a fair amount of moisture in it.
Provided by Mark Bittman
Categories dinner, seafood, main course
Time 20m
Yield 4 servings
Number Of Ingredients 13
Steps:
- If yogurt is very thin, put it in a cheesecloth-lined strainer over a bowl. Cut cucumber in half lengthwise and scoop out seeds. Chop flesh, sprinkle it with salt and put in a strainer over a bowl.
- If making spice mix (see note), combine all spices in a skillet and toast over medium heat until fragrant, about 2 minutes. Grind to a coarse powder in a spice mill.
- Put a skillet over medium heat; if it is other than nonstick, add oil. Season fish with salt and pepper and add it to pan; raise heat to medium high. Combine cucumber with yogurt and one tablespoon of spice mix in a bowl; taste and adjust seasoning.
- After salmon has cooked for 4 minutes, turn it and cook on other side another 2 to 5 minutes. Serve, browned side up, with sauce and lime on the side.
Nutrition Facts : @context http, Calories 445, UnsaturatedFat 15 grams, Carbohydrate 12 grams, Fat 27 grams, Fiber 3 grams, Protein 39 grams, SaturatedFat 7 grams, Sodium 746 milligrams, Sugar 5 grams, TransFat 0 grams
SALMON CUTLETS IN INDIAN CREAMY SAUCE
An Indian friend of mine served this at a party and I thought it was so gorgeous that I had to get the recipe!
Provided by Nono2
Categories Asian
Time 35m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Chop onions and garlic.
- Heat 4 tablespoons of olive oil in a saucepan.
- Add the onions and fry at medium heat for about 5 minutes.
- Add the garlic and the spices to the onions.
- Mix well and leave to cook for another 5 minutes.
- Add the chopped tomatoes and the coconut milk.
- Season the sauce.
- Cover and simmer for 20 minutes.
- 10 minutes before the end, fry the salmon cutlets in a separate fry pan until slightly golden Season the salmon.
- Serve with the sauce and basmati rice.
ROASTED SALMON WITH HERBED YOGURT
Celebrate any occasion with this family-style salmon dinner that you can prep fast (just 5 minutes) and then roast in the oven, leaving you time to round out the meal.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Seafood Recipes Salmon Recipes
Time 25m
Number Of Ingredients 7
Steps:
- Preheat oven to 450 degrees. Combine yogurt, mustard, dill, and parsley; season with salt and pepper. Place salmon, skin side down, on a rimmed baking sheet. Spread yogurt mixture on salmon.
- Roast until opaque throughout, 15 to 20 minutes (8 minutes for fillets). Sprinkle with dill sprigs and serve warm or at room temperature with lemon wedges.
Nutrition Facts : Calories 256 g, Fat 11 g, Protein 35 g
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