BAKED SALMON PROVENCALE
Make and share this Baked Salmon Provencale recipe from Food.com.
Provided by Outta Here
Categories European
Time 30m
Yield 4 serving(s)
Number Of Ingredients 14
Steps:
- Preheat oven to 400 degrees F.
- Wash and pat dry salmon steaks.
- Heat butter and oil in a large Dutch oven over medium-high heat. Saute salmon briefly on each side about 1 minute. Remove salmon to a platter.
- Add saffron, garlic, tarragon, thyme, sage, bay leaves, tomatoes, olives, wine, fish stock, and salt substitute. Bring to a boil. Lower heat and simmer for 10 minutes, uncovered.
- Add salmon steaks. Remove pan from heat and place in oven. Bake until salmon is lightly pink and done to taste (about 10 minutes).
- To serve, place salmon steaks on platter. Remove bay leaves from sauce and spoon sauce over salmon.
Nutrition Facts : Calories 393.7, Fat 17.2, SaturatedFat 4.1, Cholesterol 58.1, Sodium 234.2, Carbohydrate 7.7, Fiber 1, Sugar 2.8, Protein 22.6
THE BEST BAKED SALMON
This simple baked salmon really hits all the right notes: tangy, sweet, savory, a little spicy and crunchy. Cooking a larger piece makes for a nice presentation. Topped with buttery golden breadcrumbs and parsley, it's perfect for a weeknight dinner yet fancy enough to serve to guests.
Provided by Food Network Kitchen
Categories main-dish
Time 25m
Yield 4 servings
Number Of Ingredients 10
Steps:
- Preheat the oven to 425 degrees F. Line a baking sheet with foil. Mix the brown sugar, paprika, garlic powder, cayenne pepper, 1 teaspoon kosher salt and a generous amount of freshly ground black pepper in a small bowl. Mix the panko with the parsley, butter, 1/4 teaspoon kosher salt and a few grinds of black pepper in another small bowl.
- Place the salmon skin-side down on the prepared baking sheet and spread the surface with the Dijon. Press the brown sugar mixture all over the salmon then top with the breadcrumb mixture. Crimp all four sides of the foil to create a border around the salmon, this will help collect the juices so they don't spread and burn. Bake until the breadcrumbs are golden brown, and the salmon is firm and flakes easily when pressed, 15 to 18 minutes. Cut into four equal portions for serving.
BAKED SALMON PROVENCALE
Steps:
- 1. Preheat oven to 400 degrees.
- 2. Wash and pat dry salmon steaks.
- 3. In a large, deep, ovenproof skillet or stovetop casserole over medium high heat, saute salmon briefly on each side in butter and oil (about 1 minute).
- 4. Remove to a platter.
- 5. Add saffron, garlic, tarragon, thyme, sage, bay leaves, tomatoes, olives, wine, fish stock and salt substitute.
- 6. Bring to a boil.
- 7. Lower heat and simmer for 10 minutes, uncovered.
- 8. Add salmon steaks.
- 9. Remove pan from heat and place in oven.
- 10. Bake until salmon is lightly pink and done to taste (10 minutes).
- 11. To serve, place salmon steaks on platter and spoon sauce over them.
BAKED SALMON
I often make this very moist and flavorful oven-baked salmon for company because I can have it ready in less than half an hour. This baked salmon with lemon is well complemented by rice or a green vegetable and a tossed salad. -Emily Chaney, Penobscot, Maine
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 8 servings.
Number Of Ingredients 6
Steps:
- Pat salmon dry. Place in a greased 13x9-in. baking dish. Brush with butter. Combine remaining ingredients; pour over salmon. , Bake, uncovered, at 425° for 15-20 minutes or until fish flakes easily with a fork.
Nutrition Facts : Calories 209 calories, Fat 13g fat (4g saturated fat), Cholesterol 64mg cholesterol, Sodium 78mg sodium, Carbohydrate 1g carbohydrate (0 sugars, Fiber 0 fiber), Protein 19g protein. Diabetic Exchanges
More about "baked salmon provencale recipes"
SALMON PROVENCAL - IOWA GIRL EATS
From iowagirleats.com
5/5 (2)Servings 2Install 29Estimated Reading Time 5 mins
- Bring a small pot of water to a boil. Score an “X” on the bottom of the tomato then add to the pot and remove once the skin begins to peel back, 30 seconds. Once cool enough to handle, peel the skin off the tomato and discard, then finely chop the tomato and add everything (flesh, seeds, and juices) to a bowl. Measure out 1/2 cup of the tomato and juices then set aside.
- Heat a generous drizzle of extra virgin olive oil in a large skillet over heat that’s just a touch above medium. Season salmon filets generously with salt and pepper then place skin side up in the skillet and saute for 2 minutes. Flip then saute for 3-4 minutes, or until salmon is cooked through. Transfer filets to a plate then let skillet sit off the heat for a minute to cool down slightly.
- Add garlic to skillet then stir constantly until golden brown, 30 seconds, then add wine, chicken broth, tomatoes, and capers. Turn heat up to bring to a boil then turn back down and simmer until liquid has reduced by half, 2-3 minutes. Squeeze in a bit of fresh lemon juice (you can always add more,) then add butter and swirl until melted. Taste then add salt and pepper if necessary. Plate salmon then top with sauce and serve.
ROAST SALMON PROVENCAL RECIPE - THE WANDERLUST KITCHEN
From thewanderlustkitchen.com
4.4/5 (25)Total Time 30 minsCategory Main DishCalories 368 per serving
- Preheat your oven to 450 degrees Fahrenheit. Place the potatoes, shallot, and tomatoes on a parchment-lined rimmed baking sheet. Drizzle the oil over the top and sprinkle with 1/4 teaspoon each of the Herbes de Provence, salt, and pepper. Toss well and place in the preheated oven for 15 minutes.
- Meanwhile, pat the salmon dry and season with remaining Herbes de Provence, salt, and pepper. After the vegetables have been in the oven for 15 minutes, remove the baking sheet and move all of the vegetables over to one side of the sheet to make room for the salmon fillets.
- Return the vegetables and salmon to the oven and baked until salmon is cooked through and flakes easily with a fork, between 7 and 10 minutes. Serve with lemon wedges.
SLOW ROASTED SALMON - THE MEDITERRANEAN DISH
From themediterraneandish.com
4.8/5 (61)Category DinnerCuisine American, MediterraneanCalories 254 per serving
BEST BAKED SALMON RECIPE - HOW TO BAKE SALMON IN THE …
From delish.com
BEST DAMN OVEN BAKED SALMON - RECIPETEACHER
From recipeteacher.com
SLOW-ROASTED SALMON WITH FRENCH HERB SALSA - ONCE …
From onceuponachef.com
OVEN BAKED SALMON IN PROVENCAL SAUCE - NOT …
From notenoughcinnamon.com
8 MINUTE BAKED SALMON (SUPER EASY RECIPE!) - THE …
From theendlessmeal.com
OVEN BAKED SALMON RECIPE - EASY, HEALTHY W/ …
From lecremedelacrumb.com
BAKED SALMON | EASY, HEALTHY RECIPE – WELLPLATED.COM
From wellplated.com
OUR 20 MOST SAVED RECIPES OF ALL TIME - THE NEW YORK TIMES
From nytimes.com
21 EASY BAKED SALMON RECIPES - SIX SISTERS' STUFF
From sixsistersstuff.com
NIGEL SLATER’S RECIPES FOR EASY SALMON PIE AND BAKED …
From theguardian.com
14 BEST SALMON RECIPES - PERRY'S PLATE
From perrysplate.com
BAKED SALMON WITH GARLIC RECIPE - THE SPRUCE EATS
From thespruceeats.com
THE BEST HEALTHY BAKED SALMON RECIPES
From allrecipes.com
BEST BAKED SALMON RECIPE - HOW TO BAKE SALMON IN THE OVEN
From thepioneerwoman.com
OVEN BAKED SALMON WITH PARMESAN CRUST) - A SPICY PERSPECTIVE
From aspicyperspective.com
RHUBARB ROASTED SALMON RECIPE - NYT COOKING
From cooking.nytimes.com
18 BAKED SALMON FILLET RECIPES
From allrecipes.com
PROVENCAL PAN SALMON RECIPE - CHATELAINE
From chatelaine.com
CRISPY BAKED CHICKEN THIGHS RECIPE: HOW TO MAKE IT - TASTE OF …
From tasteofhome.com
THIS ROASTED SALMON RECIPE IS READY IN NO TIME - THE NEW …
From nytimes.com
BAKED CHICKEN WITH HIBISCUS BARBECUE SAUCE RECIPE
From cooking.nytimes.com
BAKED SALMON RECIPES
From allrecipes.com
#30-minutes-or-less #time-to-make #main-ingredient #cuisine #preparation #occasion #seafood #french #european #diabetic #dinner-party #salmon #fish #dietary #saltwater-fish
You'll also love