SALMON WITH BEETROOT, FETA & LIME SALSA
Rustle up this tasty salmon dish with just four ingredients. Ideal for a quick and easy midweek meal with a tasty feta and beetroot salsa on the side
Provided by Esther Clark
Categories Dinner, Fish Course, Lunch, Main course
Time 8m
Number Of Ingredients 4
Steps:
- Chop the beetroot and feta into small cubes and mix with the juice and zest of one lime and some seasoning.
- Season the salmon. Heat 2 tbsp of oil in a nonstick frying pan over a high heat. When hot add the salmon, skin-side down, and cook for 3 mins. Flip over, turn the heat down and cook for a further 4-5 mins. Serve with the beetroot salsa and the remaining lime, cut into wedges.
Nutrition Facts : Calories 556 calories, Fat 39 grams fat, SaturatedFat 9 grams saturated fat, Carbohydrate 12 grams carbohydrates, Sugar 10 grams sugar, Fiber 4 grams fiber, Protein 36 grams protein, Sodium 1.2 milligram of sodium
SPICY SLOW-ROASTED SALMON WITH CUCUMBERS AND FETA
Roasting salmon low and slow in a shallow pool of olive oil guarantees that it won't overcook - and that it'll soak up whatever other flavors are swimming in the oil. Dried chile, fennel and coriander provide a crunchy bite and sneaky heat to the buttery salmon. Serve it warm or at room temperature, with cucumbers, drizzles of more spicy oil, and feta, for a little more plushness. Store any leftover salmon for up to 2 days in the oil, so it doesn't dry out.
Provided by Ali Slagle
Categories dinner, weekday, seafood, main course
Time 30m
Yield 4 to 6 servings
Number Of Ingredients 10
Steps:
- Heat the oven to 300 degrees. In an ovenproof skillet large enough to hold the salmon, combine olive oil, red-pepper flakes, paprika, fennel seeds, coriander seeds and a pinch each of salt and pepper. Cook over low heat, stirring occasionally, until fragrant and just simmering, about 5 minutes.
- Pat the salmon dry, then sprinkle with salt and place in the spiced oil flesh side up. Spoon some of the oil over the salmon, then bake, basting occasionally, until cooked through, 15 to 25 minutes. (You will know if the salmon is done when the fish flakes when cut into with a knife or fork or when an instant-read thermometer inserted into the thickest part reaches 120 degrees.)
- While the salmon roasts, peel the cucumber and cut into bite-size pieces. Sprinkle with salt.
- Break the salmon into large pieces on a serving platter. (Alternatively, you can make the salmon in advance, and eat it at room temperature.) Scatter the cucumbers around the salmon, then top with feta and parsley. Drizzle chile oil over everything to taste. (You will have more than you need - dip bread into any remaining oil.)
Nutrition Facts : @context http, Calories 631, UnsaturatedFat 36 grams, Carbohydrate 3 grams, Fat 53 grams, Fiber 1 gram, Protein 35 grams, SaturatedFat 12 grams, Sodium 520 milligrams, Sugar 1 gram
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