PAN-ROASTED SALMON WITH FENNEL PUREE
Provided by Giada De Laurentiis
Categories main-dish
Time 50m
Yield 4 servings
Number Of Ingredients 13
Steps:
- For the fennel: In a medium saucepan, cover the fennel with cold salted water. Place over high heat, bring to a boil, and then lower to a simmer. Cook until very tender, about 10 minutes. Drain well and place in a food processor. Add the olive oil, yogurt and salt. Puree until smooth, scraping down the sides as needed.
- For the salmon: Heat the olive oil in a large skillet over medium-high heat. Sprinkle the salmon fillets with the salt. Place the fillets in the pan, flesh-side down, and sear undisturbed for 3 to 4 minutes to create a golden brown crust. Gently flip, and cook for another 2 minutes.
- Salad: In a small bowl, mix together the chopped fennel fronds and parsley and the crispy capers.
- To plate, spread a little of the fennel puree on each of 4 plates. Top with a salmon fillet. Place a little salad on top of each salmon. Squeeze a bit of lemon over the top if desired. Serve immediately.
- Heat 1/4-inch vegetable oil in a small, straight-sided skillet over medium-high heat until it shimmers when swirled. (You can make sure the oil is hot enough by adding one caper to the oil; if it immediately starts to sizzle and pop, the oil is hot enough.) Add the capers to the hot oil and fry until they have popped open and turned golden brown and crispy, about 1 minute. With a slotted spoon, remove the capers to a paper-towel-lined plate to drain.
SALMON WITH CHANTERELLES AND RED PEPPER PUREE
Provided by Moira Hodgson
Categories dinner, weekday, main course
Time 1h
Yield 4 servings
Number Of Ingredients 8
Steps:
- Preheat the oven to 350 degrees. Put the peppers in a baking dish and put them in the oven. Roast them for 10 to 12 minutes. The skin will shrivel and begin to blacken in spots. Let the peppers cool in a paper bag. Remove the skin from them then slit the peppers open and remove the stems, seeds and veins.
- Put the peppers in a blender and add the lemon juice, sugar and salt. Blend to a smooth puree. Put the puree in a small saucepan and warm it slightly.
- Heat the oil in a saute pan and add the onion. Cook for one minute, then add the chanterelles, reduce the heat, cover and cook for 10 minutes, adding a little water if needed.
- Grill the salmon fillets or bake them on a lined baking sheet in a 350-degree oven for 12 to 15 minutes.
- When the salmon is done, put some of the red pepper puree in the middle of each plate. Cover the puree with some of the mushrooms, put the salmon fillets on top and serve.
Nutrition Facts : @context http, Calories 472, UnsaturatedFat 19 grams, Carbohydrate 12 grams, Fat 30 grams, Fiber 4 grams, Protein 36 grams, SaturatedFat 6 grams, Sodium 399 milligrams, Sugar 8 grams
SEARED SALMON WITH SPICY RED PEPPER AIOLI
Provided by Ina Garten Bio & Top Recipes
Categories main-dish
Time 25m
Yield 4 servings
Number Of Ingredients 9
Steps:
- Preheat the oven to 400 degrees F.
- For the aioli, chop the garlic and chipotle pepper together on a cutting board to make a coarse paste. Place the paste in a food processor, add the lime juice and roasted red peppers, and purée. Add the mayonnaise, 1/4 teaspoon salt, and 1/4 teaspoon black pepper and process until smooth. Set aside.
- For the salmon, place a large (12-inch), dry cast-iron skillet over high heat for 5 minutes. Place the salmon fillets on a board, pat dry with paper towels, and rub all over with olive oil. With the fillets rounded side up, sprinkle them with 1 1/2 teaspoons salt and 3/4 teaspoon black pepper.
- Place the salmon in the skillet rounded side down and cook over medium-high heat for exactly 2 minutes without moving! Using a large metal spatula, turn the fillets rounded side up and place the skillet in the oven. Roast for 3 to 4 minutes, until the centers are rare. Cover the pan loosely with aluminum foil and allow the salmon to rest for 3 to 4 minutes for medium-rare or 5 minutes for medium. Serve the salmon hot with the aioli and a wedge of lime for squeezing.
PAPRIKA SEARED SALMON WITH CARROT-GINGER PUREE AND RED PEPPER COULIS
Steps:
- To make the ginger-carrot puree: In a small saucepot, combine the carrots, ginger, stock, and season with salt, and pepper. Bring to a simmer, and cook until carrots are soft. Strain the mixture, reserving the liquid. Puree the carrots in a blender using orange juice and cooking liquid to correct or adjust the consistency. Season the mixture with orange zest, salt, and pepper. Keep warm until ready to serve.
- To make the red pepper coulis: In a medium saute pan, heat the oil and begin to sweat the onions, add the red peppers, and cook until softened. Add the wine and simmer to reduce until dry. Add the stock and cook until the mixture is reduced by half. Strain, reserving liquid. Puree the peppers and add the liquid bit by bit to create a smooth puree. Season the coulis with salt, and pepper, to taste. Mix in the chopped parsley, and set aside.
- To make the salmon: Heat a large saute pan over medium-high heat. Add the oil and let heat. Season the salmon with salt, pepper, and paprika and sear until almost cooked through, about 7 minutes. Turn over the fillets and cook them 2 minutes more.
- To serve the salmon, cover each plate with 1/2 of the ginger-carrot puree and 1/2 of the red pepper coulis and top with a salmon filet. Serve with Asparagus, Fennel, and Corn Saute.
- Heat a medium saute pan over high heat. When the pan is hot, add the butter and let slightly brown. Add the asparagus, corn, and fennel, and toss to heat through. Taste, and then season with salt, and pepper, if necessary.
ROAST PEPPER & SALMON PLATTER
The perfect alfresco salad. Warm new potatoes, roasted peppers and salmon, mixed with the punchy flavours of capers and anchovies
Provided by Sara Buenfeld
Categories Buffet, Dinner, Lunch, Main course, Starter, Supper
Time 40m
Number Of Ingredients 10
Steps:
- 1 Heat oven to 220C/200C fan/gas 7. Rub the peppers with a little oil, then place, skin side up, in a large roasting tin. Roast for 15 mins, then add the salmon to the tin, skin side down. Scatter over the pine nuts and return to the oven for 10 mins more.
- Meanwhile, boil the potatoes in their skins for 8-10 mins until tender, then thickly slice or halve. Mix the oil and vinegar in a large bowl and add the anchovies and capers. When the peppers are cool enough to handle, strip off the skins and very thickly slice the flesh. Toss into the oil mixture with the basil and potatoes, adding any juice from the peppers, then pile onto a large platter with the rocket. Flake the salmon on top in chunky pieces and scatter with the pine nuts. Serve with crusty bread to mop up the juices.
Nutrition Facts : Calories 575 calories, Fat 33 grams fat, SaturatedFat 5 grams saturated fat, Carbohydrate 35 grams carbohydrates, Sugar 15 grams sugar, Fiber 5 grams fiber, Protein 37 grams protein, Sodium 2.7 milligram of sodium
SALMON FILLETS WITH SWEET RED PEPPER SAUCE
Provided by Pierre Franey
Categories dinner, weekday, main course
Time 35m
Yield 4 servings
Number Of Ingredients 8
Steps:
- Core and remove the seeds from the red peppers. Cut them into 1/4-inch cubes or strips.
- Heat the butter in a nonstick skillet large enough to hold the salmon steaks in one layer.
- Season both sides of the fillets with salt and pepper to taste. Place the steaks in the pan and cook over high heat until they are lightly browned, about a minute and a half on each side. The time will vary, depending on the thickness of the fish and the doneness desired.
- Transfer the steaks to a warm platter. Leave the cooking butter in the skillet. Add the shallots and the red peppers. Cook, stirring, until wilted.
- Add the wine, reduce by half, add the cream and cook, stirring over medium high heat until reduced again by half. Check the seasoning.
- Add the salmon steaks, the chopped dill and any juices that have accumulated around the steaks, and bring to a simmer. Cook one minute. Do not overcook. Serve immediately with the dill for decoration.
Nutrition Facts : @context http, Calories 488, UnsaturatedFat 16 grams, Carbohydrate 7 grams, Fat 36 grams, Fiber 2 grams, Protein 31 grams, SaturatedFat 15 grams, Sodium 612 milligrams, Sugar 4 grams, TransFat 0 grams
SHEET PAN SALMON AND BELL PEPPER DINNER
An easy recipe for a quick dinner for weeknights with salmon, bell peppers, parsley, and lemon that is ready in about 30 minutes. I usually serve it with rice.
Provided by barbara
Categories Main Dish Recipes Seafood Main Dish Recipes Salmon Baked Salmon Recipes
Time 30m
Yield 4
Number Of Ingredients 15
Steps:
- Preheat oven to 400 degrees F (200 degrees C). Grease a sheet pan with 2 tablespoons olive oil.
- Place salmon fillets, red and yellow bell peppers, and onion on the prepared sheet pan.
- Combine lemon juice, 3 tablespoons olive oil, water, maple syrup, garlic, salt, red pepper flakes, cumin, and parsley in a small bowl. Drizzle 2/3 of the sauce over the ingredients on the sheet pan.
- Bake in the preheated oven until salmon is cooked through and flakes easily with a fork, 10 to 15 minutes.
- Serve with lemon slices and remaining sauce.
Nutrition Facts : Calories 337.1 calories, Carbohydrate 16.9 g, Cholesterol 47 mg, Fat 22.9 g, Fiber 3.7 g, Protein 18.8 g, SaturatedFat 3.3 g, Sodium 920.7 mg, Sugar 7.3 g
WHOLE GRILLED SALMON WITH CHANTERELLES
This recipe is going to instruct you to remove the backbone of the fish from inside the cavity-no small task but well worth it. You can also just tie two whole fillets of salmon together (skin side facing out) if you'd like.
Provided by Nick Nutting
Categories Bon Appétit Fish Salmon Seafood Grill Herb Mushroom Spring Summer Dinner Lemon Dill Tarragon Thyme
Yield 8 servings
Number Of Ingredients 15
Steps:
- Chanterelles:
- Heat a large skillet, preferably cast iron, over medium-high. Add butter and oil and swirl pan until butter is melted. Add mushrooms, thyme, and garlic and season with salt and pepper. Cook, tossing often, until mushrooms are golden brown and tender, 5-8 minutes; set aside.
- Salmon and assembly:
- Prepare a grill for medium-low heat. Using a sharp knife, make a slit along belly of salmon, running from rib cage to tail. Turn salmon on its back and cut along both sides of backbone without piercing through skin on other side. Carefully remove backbone without tearing skin, then remove pin bones with small needle-nose pliers or tweezers. Season inside of fish with salt and pepper and stuff lemon slices, dill, thyme, and tarragon inside cavity. Tie wet kitchen twine around fish in several places to secure. Place on a rimmed baking sheet; rub skin all over with oil.
- Carefully place fish on grill grates and grill, uncovered, until flesh on bottom side is mostly opaque but still slightly translucent in the center, 12-18 minutes. Carefully turn fish and cook on the other side to the same doneness, 8-10 minutes. Transfer fish to a clean rimmed baking sheet and let rest at least 10 minutes.
- Place skillet with chanterelles directly on edge of grill to reheat while you portion the fish. Remove strings and peel back skin from salmon; discard. Break flesh of top fillet into large pieces and transfer to a platter. Discard aromatics and remove skin from bottom fillet, break up, and transfer to platter. Season with more salt and pepper and spoon warm chanterelles over.
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