LEMON SALMON WITH BASIL
At our house we opt for healthy foods, and this lemony salmon with basil is a knockout in the good-for-you category. We have it with asparagus or zucchini. -Shanna Belz, Prineville, Oregon
Provided by Taste of Home
Categories Dinner
Time 25m
Yield 4 servings.
Number Of Ingredients 8
Steps:
- Preheat oven to 375°. Place salmon in a greased 15x10x1-in. baking pan. Drizzle with oil; sprinkle with lemon zest, salt, pepper and 2 tablespoons basil; top with lemon slices., Bake 15-20 minutes or until fish just begins to flake easily with a fork. If desired, top with additional basil.
Nutrition Facts : Calories 294 calories, Fat 18g fat (3g saturated fat), Cholesterol 85mg cholesterol, Sodium 381mg sodium, Carbohydrate 3g carbohydrate (1g sugars, Fiber 1g fiber), Protein 29g protein. Diabetic Exchanges
TOMATO BASIL SALMON
This quick salmon dish is perfect for a weeknight dinner. Serve with a side of sauteed spinach and a glass of pinot noir.
Provided by CHEDDAR97005
Categories World Cuisine Recipes European Italian
Time 30m
Yield 2
Number Of Ingredients 5
Steps:
- Preheat oven to 375 degrees F (190 degrees C). Line a baking sheet with a piece of aluminum foil, and spray with nonstick cooking spray. Place the salmon fillets onto the foil, sprinkle with basil, top with tomato slices, drizzle with olive oil, and sprinkle with the Parmesan cheese.
- Bake in the preheated oven until the salmon is opaque in the center, and the Parmesan cheese is lightly browned on top, about 20 minutes.
Nutrition Facts : Calories 405.4 calories, Carbohydrate 4 g, Cholesterol 103.5 mg, Fat 26.6 g, Fiber 1.6 g, Protein 36.2 g, SaturatedFat 5.5 g, Sodium 179.5 mg, Sugar 1.7 g
CENTERPIECE SALMON WITH THAI BASIL AND BROWNED BUTTER
This side of salmon is a festive centerpiece dish for when you don't want to serve meat. You can add plain or fried rice, steamed greens and roasted carrots or pumpkin to the sunchoke and potato salad, which is served alongside, to create a generous holiday spread. You can substitute extra potatoes for the sunchokes (also known as Jerusalem artichokes), if you'd like. You may need to ask someone for help when you're transferring the salmon to a long platter, as it's large and delicate.
Provided by Yotam Ottolenghi
Categories dinner, seafood, main course
Time 1h45m
Yield 6 to 8 servings
Number Of Ingredients 13
Steps:
- Melt butter in a small saucepan over medium-high heat for about 8 minutes, swirling from time to time until it begins to foam, turn light brown, and smell nutty and caramelized. Remove from heat, stir in wakame and leave to infuse for 10 minutes.
- In a spice grinder, mini food process or mortar, blitz or pound the garlic, lime zest, ginger and 1 1/2 teaspoons flaky salt (or 3/4 teaspoon fine salt) to a paste, scraping the sides down as you go. Add the chopped basil leaves, and blitz or pound until broken down into a bright green paste.
- Strain the browned butter into a small bowl and set the now-crisp wakame aside on a plate lined with paper towels.
- Add 1 1/2 tablespoons of the garlic paste to the bowl with the butter and stir well. Add the remaining paste to a separate small bowl, stir in 1 1/2 tablespoons olive oil, and set aside.
- Place the salmon skin side down on a very large rimmed baking sheet lined with parchment, arranging it diagonally so it fits. Rub with 1 1/2 teaspoons flaky salt (or 3/4 teaspoon fine salt), then spoon the butter mixture evenly over to cover. Set aside at room temperature for about an hour. (Alternatively, you can prepare the salmon up to this point and refrigerate, covered, up to 4 hours.)
- Toss the radishes together with 1/4 teaspoon flaky salt (or 1/8 teaspoon fine salt) and 1 tablespoon lime juice and set aside.
- Heat the oven to 450 degrees Fahrenheit/230 degrees Celsius and position a rack in the top third of the oven.
- Fill a large bowl with water. Peel the sunchokes, adding them to the water as you go to prevent discoloration. Cut them into 1 1/4-inch/3-centimeter chunks, then dry very well with a kitchen towel. Toss together with 1 tablespoon oil and 1/2 teaspoon flaky salt (or 1/4 teaspoon fine salt) and spread out on a parchment-lined baking sheet.
- Roast sunchokes for 20 to 22 minutes, tossing the vegetables and rotating the pans halfway through, until golden brown and cooked through. Set aside to cool. Reduce the temperature to 350 degrees Fahrenheit/180 degrees Celsius.
- While the sunchokes are roasting, peel the potatoes, add to a medium saucepan, cover with cold, well-salted water, and bring to a simmer over medium-high heat. Once simmering, cook for 12 to 15 minutes (or longer, if larger), until a knife goes all the way through, but they still hold their shape. Drain and let cool for 5 minutes. Cut potatoes into 1 1/2-inch chunks. Add the cooled potatoes and sunchokes to a large bowl and set aside.
- Bake the salmon for 15 minutes, then remove and baste well; it should be firm at the edges but still tender in the center. (Depending on the thickness and type of salmon you use, it may take as little as 10 minutes or as long as 20; adjust accordingly.) Turn the oven to the broil (grill) setting on the highest temperature and tear away any exposed parchment so it doesn't burn.
- Return the salmon to the oven and broil about 4 inches from the heat for 4 minutes, or until browned on top and cooked through but still a little pink inside. Let cool for 5 minutes. Carefully transfer the salmon to a very long, large platter, skin side down, using a wide fish spatula, and spoon the butter evenly over it.
- Add the remaining 3 tablespoons lime juice to the garlic paste and stir well. Add this to the potatoes and sunchokes and gently toss together. Toss in the crispy wakame, pickled radishes, Thai basil leaves and green onions and arrange the salad next to the salmon. Serve with lime wedges alongside.
Nutrition Facts : @context http, Calories 550, UnsaturatedFat 18 grams, Carbohydrate 25 grams, Fat 34 grams, Fiber 3 grams, Protein 35 grams, SaturatedFat 11 grams, Sodium 753 milligrams, Sugar 6 grams, TransFat 0 grams
BASIL CAESAR SALMON
"Since I love both salmon and Caesar salad, I created this 'delish fish' dish," relates Laurie LaClair from North Richland Hills, Texas. "It's hard to believe it takes so little effort to prepare such a showy company entree."
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 4 servings.
Number Of Ingredients 7
Steps:
- Place salmon in a greased 15x10x1-in. baking pan. Spoon the salad dressing over fillets; sprinkle with pepper. , Combine the croutons, Parmesan cheese and basil; sprinkle over fillets and gently press into dressing. Drizzle with oil. Bake, uncovered, at 350° for 15-20 minutes or until fish flakes easily with a fork.
Nutrition Facts :
SALMON WITH LEMON AND BASIL
This dish is good on its own, or try flaking the fish over farfalle or other short pasta.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Seafood Recipes Salmon Recipes
Time 1h5m
Number Of Ingredients 8
Steps:
- Lightly season salmon with salt and pepper; arrange in a 9-by-13-inch baking dish, about 1 inch apart.
- In a small bowl, stir together basil, shallot, lemon zest and juice, oil, 1/4 teaspoon salt, and a pinch of pepper. Dividing evenly, spread mixture over the salmon fillets. Cover with foil; place in the refrigerator, and let marinate 20 minutes.
- Preheat oven to 325 degrees. Bake (still covered) until salmon is opaque throughout, 20 to 25 minutes. Serve with lemon wedges, if desired.
BASIL PESTO SALMON PARMESAN
Salmon with Smokehouse pepper, pesto smear, and a Parmesan crust. Serve with fresh-cooked green beans, asparagus, red wine, garlic bread, and Greek salad.
Provided by Mr. Saxton
Categories Main Dish Recipes Seafood Main Dish Recipes Salmon Baked Salmon Recipes
Time 30m
Yield 5
Number Of Ingredients 7
Steps:
- Preheat the oven to 350 degrees F (175 degrees C).
- Pull out any salmon bones with pliers. Slice salmon into 5 equal portions. Place salmon skin side-down on a sheet of aluminum foil. Transfer to a large baking pan. Season salmon with salt and pepper; loosely cover with foil.
- Bake in the preheated oven for 10 minutes.
- Remove baking pan from oven and uncover. Smear pesto over each portion of salmon. Sprinkle with Parmesan cheese. Continue baking, uncovered, until cheese is melted, about 10 minutes.
- Whisk butter and lemon juice together in a small bowl. Drizzle over salmon.
Nutrition Facts : Calories 277.1 calories, Carbohydrate 0.8 g, Cholesterol 76.5 mg, Fat 16 g, Fiber 0.3 g, Protein 31 g, SaturatedFat 5.7 g, Sodium 551.4 mg
FRESH BASIL AND TOMATO SALMON
Garden-fresh goodness accents the salmon. Serve with a mixed green salad with a Romano-balsamic vinaigrette.
Provided by atasteofcreole
Time 40m
Yield 4
Number Of Ingredients 6
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Line a baking pan with aluminum foil.
- Drizzle olive oil onto the prepared pan in an area slightly larger than the salmon fillet. Place tomatoes in a layer on the oiled foil; sprinkle with salt and pepper. Layer basil over top and place salmon on the basil. Squeeze lemon over salmon and season again with salt and pepper.
- Bake in the preheated oven until fish flakes easily with a fork, 30 to 40 minutes.
Nutrition Facts : Calories 233.4 calories, Carbohydrate 5.2 g, Cholesterol 55.8 mg, Fat 14.6 g, Fiber 1.8 g, Protein 20.8 g, SaturatedFat 2.7 g, Sodium 59.4 mg, Sugar 2.4 g
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