CILANTRO LIME SALMON
Provided by Ree Drummond : Food Network
Categories main-dish
Time 16m
Yield 2 servings
Number Of Ingredients 9
Steps:
- Add the oil and 1 tablespoon of the butter to a nonstick skillet and place over medium-high heat. Season the salmon on both sides with salt and pepper. Add the fish to the skillet and cook for 3 to 4 minutes per side, depending on the thickness of the fish and the degree of doneness you like. Remove from the skillet and keep warm.
- Return the skillet to medium heat and add the honey, soy, remaining 2 tablespoons butter and half of the lime zest and juice. Cook, stirring, until the butter melts and starts to bubble. Cook for a minute until the sauce thickens a little. Add the salmon and spoon over the sauce. Cook for another minute, basting as you go. Sprinkle generously with the cilantro.
- Stir the remaining lime juice and zest into the cooked rice. Serve the salmon with the rice, extra sauce and lime wedges on the side.
SALMON WITH CILANTRO AND ROASTED SERRANO AIOLI
While looking for different recipes for salmon, I came across this and thought what a wonderful summery way to make salmon.Recipe source: The Turtle Bay Cookbook
Provided by ellie_
Categories < 30 Mins
Time 20m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- To prepare the sauce, using a food processor or blender place mayonnaise, salt, lime juice, garlic, roasted chiles, vinegar and cilantro and process for 1-2 minutes. With the processor still turned on, pour oil through feed tube in a thin stream until all the oil has been incorporated. Transfer sauce to container and refrigerate until ready to use (makes 2 cups sauce-refrigerate leftover sauce).
- To prepare the salmon: seaon both sides with pepper.
- In a large skillet, heat peanut oil over medium heat.
- Add fish to skillet and cook, turning once about 7-10 minutes or until done and cooked through.
- To serve: Top salmon with a spoonful of sauce and cilantro sprigs (if desired). Pass remaining sauce.
Nutrition Facts : Calories 783.8, Fat 70.3, SaturatedFat 10.1, Cholesterol 90.4, Sodium 775.5, Carbohydrate 5, Fiber 0.5, Sugar 1.2, Protein 34
MARINATED PORK TORTAS WITH CILANTRO AIOLI & CHILES CURTIDOS
Recipe courtesy Eduardo Rivera Tortas are a traditional Mexican sandwich with layers of flavors and ingredients stacked on a big fluffy roll known as a bolillo, tortero or pan francés depending on the region. This torta fuses in some Asian flavors all wrapped around a succulent marinated pork loin. [This recipe requires some advance prep, well worth it for this incredible sandwich.]
Provided by Food.com
Categories Lunch/Snacks
Time 4h
Yield 6 serving(s)
Number Of Ingredients 45
Steps:
- Chiles Curtidos (Pickled Vegetables):.
- Combine vinegar, sugar and water in a large pot and bring to a simmer, stirring to dissolve the sugar. Turn off heat and let pot sit.
- In a large frying pan, heat oil over medium high heat until hot. Add remaining ingredients. Cook until onions are wilted, about 5 minutes, stirring occasionally. Transfer to the pot with vinegar mixture and stir well. Let sit until room temperature. Transfer vegetables and liquid to a glass jar with lid. Refrigerate at least 2 days to infuse flavors. Pickles with keep up to 2 months.
- Pork:.
- Place pork in a sealable baggie. Mix together remaining ingredients except for oil, and add to baggie. Seal baggie and shake to coat pork evenly. Refrigerate for at least 2 hours, preferably overnight.
- To cook, heat oil in deep skillet over high heat until hot. Add pork and cook, turning, until crisp on all sides and cooked through, about 10 minutes. Place on paper towels and set aside. When ready to assemble sandwiches, slice pork 1/4-inch thick.
- Refried Black Beans:.
- Combine bay leaves, garlic and onion and wrap in cheesecloth, tying ends to make a tight bundle.
- Bring water to boil in large pot. Add salt, beans and cheese cloth bundle. Return to a simmer and cook until beans are tender, about 1 1/2 hours. As beans cook, add more water if needed to keep them submerged. When beans are done, drain and reserve liquids. Discard cheesecloth bundle.
- In large skillet, heat oil until hot. Add garlic and cumin and cook 1 minute, stirring. Add beans and half the reserved bean liquid. Cook, stirring, 1-2 minutes. Transfer beans to a food processor and puree until smooth. Season with salt to taste. Add more bean liquid as needed for a thick, spreadable consistency.
- Cilantro Aioli:.
- Place mayonnaise, garlic, mustard, lemon juice, and half the cilantro in the bowl of a food processor. Process until smooth. With motor running, slowly add oil. The mixture should be smooth. Add cold water as needed for spreadable consistency and to brighten the color. Add salt and lime juice and pulse briefly. Transfer to a bowl and stir in zest and remaining cilantro.
- Sandwich Assembly:.
- Heat a skillet or griddle until hot. Butter rolls and place in skillet to toast until golden. Spread both halves of rolls with cilantro aioli. Onto bottom halves, layer black beans, pork, chiles curtidos, avocado, queso fresco, tomato and lettuce. Add top half of roll and serve.
Nutrition Facts : Calories 1796.9, Fat 112.8, SaturatedFat 14.6, Cholesterol 80.2, Sodium 2082.3, Carbohydrate 164, Fiber 14.7, Sugar 93.5, Protein 40.8
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