COLD POACHED SALMON WITH HERB MAYONNAISE
Herb mayonnaise provides a simple addition to this juicy salmon dish- a hearty seafood dinner!
Provided by Betty Crocker Kitchens
Categories Entree
Time 2h45m
Yield 6
Number Of Ingredients 18
Steps:
- In 12-inch skillet, heat all ingredients for the Salmon except salmon, Herb Mayonnaise and lemon wedges to boiling; reduce heat to low. Cover and simmer 5 minutes.
- Cut salmon into 6 serving pieces. Place salmon in skillet; add water to cover if necessary. Heat to boiling; reduce heat to low. Simmer uncovered about 14 minutes or until salmon flakes easily with fork.
- Carefully remove salmon with slotted spatula; drain on wire rack. Cover and refrigerate about 2 hours or until chilled.
- Meanwhile, in small bowl, mix all Herb Mayonnaise ingredients; cover and refrigerate until serving. Serve salmon with Herb Mayonnaise and lemon wedges.
Nutrition Facts : Calories 410, Carbohydrate 1 g, Cholesterol 115 mg, Fat 2 1/2, Fiber 0 g, Protein 33 g, SaturatedFat 6 g, ServingSize 1 Serving, Sodium 380 mg, Sugar 0 g, TransFat 0 g
POACHED FILET OF SALMON WITH HERB MAYONNAISE
Provided by Food Network
Yield 4 (4-ounce) servings
Number Of Ingredients 18
Steps:
- Combine all ingredients except salmon in medium saucepan. Simmer for about 15 minutes. Carefully place salmon, skin side down, in liquid. The liquid should completely cover the fish. Poach salmon until done, about 10 to 15 minutes, depending on the size of the fish. When salmon is cooked, carefully remove it from the poaching liquid and let cool about 30 minutes. Serve chilled with Herb Mayonnaise.
- In food processor, combine all ingredients until smooth, about 2 minutes. Refrigerate until ready to serve.
CHILLED SALMON WITH HERB MAYONNAISE
Make and share this Chilled Salmon With Herb Mayonnaise recipe from Food.com.
Provided by Sharon123
Categories < 30 Mins
Time 25m
Yield 6-8 serving(s)
Number Of Ingredients 20
Steps:
- Prepare the salmon:.
- In a baking dish large enough to hold the salmon, combine the 1 cup oil and basil, vinegar, salt and pepper. Add salmon and turn to coat evenly with marinade. Cover with plastic wrap.
- Refrigerate for at least 30 minutes or up to several hours.
- Preheat the oven to 350*F. In a large, heavy skillet, heat 2 tablespoons of oil over medium-high heat. Sear the salmon fillets for 1 minute per side, then transfer to a large oven-safe dish. Bake about 10 minutes (if you want the center translucent, cook a minute or two less).
- If serving chilled, let cool, then cover with plastic wrap and refrigerate.
- Make the mayonnaise:.
- In a food processor, blend the herbs, shallots, lemon juice, oil, salt and pepper for 1 minute. Add the mayonnaise and blend well. Taste and adjust seasoning. If sauce is too thick, add a little more oil. Cover with plastic wrap and refrigerate.
- To serve:.
- Arrange the lettuce or spinach and the radishes on a large platter. Place the salmon on the greens, drizzle with the herb mayonnaise, and garnish with fresh minced chives. Serve with more sauce on the side. Enjoy!
ROASTED SALMON WITH GREEN HERBS
Steps:
- Preheat the oven to 425 degrees.
- Place the salmon fillet in a glass, ceramic, or stainless-steel roasting dish and season it generously with salt and pepper. Whisk together the olive oil and lemon juice and drizzle the mixture evenly over the salmon. Let it stand at room temperature for 15 minutes.
- In a small bowl, stir together the scallions, dill, and parsley. Scatter the herb mixture over the salmon fillet, turning it so that both sides are generously coated with the green herbs. Pour the wine around the fish fillet.
- Roast the salmon for 10 to 12 minutes, until almost cooked in the center at the thickest part. The center will be firm with just a line of uncooked salmon in the very center. (I peek by inserting the tip of a small knife.) Cover the dish tightly with aluminum foil and allow to rest for 10 minutes. Cut the salmon crosswise into serving pieces and serve hot with lemon wedges.
TEA-SMOKED SALMON WITH HERB MAYONNAISE
Create a restaurant-style roast fish dish that's infused with a smoky flavour and served with homemade mayo
Provided by Barney Desmazery
Categories Dinner, Main course
Time 40m
Number Of Ingredients 14
Steps:
- To make the mayonnaise, put the egg yolks and mustard in a bowl. Whisk well, then gradually dribble in the oil, whisking continuously until thick. Add the lemon juice and herbs, then season. Keep in the fridge. Can be made up to 2 days ahead.
- Heat oven to 200C/180C fan/gas 6. Line a flameproof roasting tin with a sheet of foil. Mix the tea, rice and sugar, and scatter over the foil (see step 1).
- Cut another sheet of foil and fold to make a rectangle that will sit in the tin. Pierce lots of small holes in the foil (see step 2) and lay the salmon, skin-side down, on top (see step 3).
- Set the roasting tin on a high-ish heat on the hob until the tea is gently smoking, then lay the foil with the salmon over the tea. Cover the pan tightly with more foil and roast for 5 mins for rare, or 8 mins for salmon that is cooked through. Drizzle with olive oil and season with sea salt.
- Combine the cucumber, radishes and rocket in a bowl. Spoon some mayonnaise onto 4 plates, draw the spoon through to swipe, and put a salmon fillet on top. Dress the salad with oil and vinegar and divide between the plates. Serve sprinkled with herbs.
Nutrition Facts : Calories 796 calories, Fat 73 grams fat, SaturatedFat 11 grams saturated fat, Carbohydrate 2 grams carbohydrates, Sugar 1 grams sugar, Fiber 1 grams fiber, Protein 33 grams protein, Sodium 0.6 milligram of sodium
PARCEL-POACHED SALMON WITH HERBY MAYONNAISE
Beautiful served hot or cold, this poached salmon makes a stunning yet stress-free centrepiece for a buffet lunch
Provided by Good Food team
Categories Buffet, Main course
Time 2h
Number Of Ingredients 15
Steps:
- The salmon fillets need to be skinless and boneless, so if you can't get your fishmonger to do it, you'll need to do it yourself: to remove the pin bones, stroke your hand along the flesh side of the fillets and use tweezers or pliers to pull out any bones you come across. Then, to remove the skin, you'll need a very sharp knife, preferably a filleting knife. Take each fillet in turn and place skin -side down on the board with the narrowest end facing you. Slide your knife in between the skin and the flesh from the tail end, and wiggle your knife to loosen and pull away the skin. Firmly take hold of the tail skin you have loosened and, working away from yourself, cut along the length of the fish, while moving the knife side to side. Keep the blade of your knife as flat and close to the skin as possible so as not to leave any flesh on the skin. Repeat with the second fillet.
- Heat oven to 180C/160C fan/gas 4. Take a very large sheet of extra-wide foil (turkey foil works well), and lightly brush with olive oil. Place one salmon fillet on the foil and scatter over the sliced lemons, dill and half the fennel, and season generously. Place the second salmon fillet on top, domed side up. Season and drizzle with the wine.
- Top with a second sheet of greased foil and fold up the edges to enclose the salmon in a parcel. Make the parcel quite loose so there is room for the steam. Lift onto a large baking tray and cook for 1 hr then remove and allow to rest in the foil for 10 mins.
- While the salmon cooks, make the mayonnaise. Place the yolks and the mustard in a medium bowl, adding a pinch of salt, if you like. Pour the oil into a jug as you will need a controlled steady stream. Briefly whisk the eggs and start to drizzle on the oil very slowly, starting with a few drips at a time while continuously whisking.
- Continue adding the oil. When the mayonnaise starts to come together, you can add the oil slightly quicker. Continue until all the oil has been added. If the mayonnaise curdles at any point, you can rescue it by cracking another yolk into a clean bowl and whisking the curdled mayonnaise into the fresh egg. Continue doing this then add any remaining oil.
- When your mayonnaise is made, slowly stir in the vinegar and enough of the lemon juice to your taste - add more if you like it quite lemony. Season with salt and pepper, and stir in the chopped herbs. Keep chilled until the salmon is ready.
- Mix the cucumber with some of the dill and the rest of the fennel. When the salmon has rested, cut the foil open and use two fish slices to carefully transfer the fish to a long serving platter. Sprinkle with the dill and garnish with lemon cheeks. Serve with the herby mayonnaise and cucumber salad.
Nutrition Facts : Calories 559 calories, Fat 50 grams fat, SaturatedFat 6 grams saturated fat, Carbohydrate 1 grams carbohydrates, Sugar 1 grams sugar, Protein 26 grams protein, Sodium 0.19 milligram of sodium
More about "chilled salmon with herb mayonnaise recipes"
BAKED SALMON WITH MAYO (15 MINUTES!)
From wholesomeyum.com
PARMESAN BREADED SALMON RECIPE WITH HERB …
From seasonedkitchen.com
SLOW-ROASTED SALMON WITH FRENCH HERB …
From onceuponachef.com
BAKED SALMON WITH FRESH HERBS - SKINNYTASTE
From skinnytaste.com
SALMON SALAD WITH MAYO - CLEAN EATING …
From cleaneatingkitchen.com
HONEY-LIME SRIRACHA SALMON WITH COLD …
From ambitiouskitchen.com
COLD SALMON WITH BLACK SESAME CRUST AND HERB …
From pbs.org
Estimated Reading Time 4 mins
QUICK AND EASY SALMON RECIPES - SLENDER KITCHEN
From slenderkitchen.com
THE VICTORY GARDEN . EAT . RECIPES . COLD SALMON WITH BLACK …
From pbs.org
CHILLED SALMON WITH HERB MAYONNAISE - THE WASHINGTON POST
From washingtonpost.com
COLD POACHED SALMON WITH HERB MAYONNAISE | EMERILS.COM
From emerils.com
12-MINUTE HERB & MAYO SALMON (KETO - PALEO) - EVERY …
From everylastbite.com
GET HOOKED ON THESE 25 DELICIOUS SALMON RECIPES FOR FISH FRIDAY …
From msn.com
FOIL-BAKED WHOLE FRESH SALMON WITH GREEN HERB MAYONNAISE
From deliaonline.com
COLD SALMON WITH BLACK SESAME CRUST AND HERB MAYONNAISE
From chefjacques.com
POACHED SALMON WITH HERBED MAYONNAISE - FISH RECIPES - DELISH
From delish.com
CHILLED SALMON WITH HERB MAYONNAISE - LUNCHLEE
From lunchlee.com
HERB CRUSTED BAKED SALMON WITH MAYONNAISE - HOMEBODY EATS
From homebodyeats.com
#30-minutes-or-less #time-to-make #course #main-ingredient #cuisine #preparation #occasion #north-american #main-dish #seafood #american #dinner-party #salmon #fish #dietary #saltwater-fish
You'll also love