WARM SALMON AND POTATO SALAD WITH CREAMY DILL DRESSING
Provided by Sara Lynn Cauchon
Categories main-dish
Time 45m
Yield 4 servings
Number Of Ingredients 11
Steps:
- Preheat the oven to 400 degrees F. Place the salmon on a parchment-lined baking sheet and sprinkle with salt and pepper. Bake until the salmon is cooked through, about 15 minutes. Use a fork to flake the salmon and set it aside.
- At the same time, steam the potatoes in a steamer basket over 2 inches of boiling water until they become fork tender, 13 to 15 minutes. Remove the potatoes and set aside. To the same steamer basket, add the green beans and steam until tender crisp, about 5 minutes. (Check to ensure there is enough water in the bottom pot at all times.)
- In the meantime, whisk the yogurt, Dijon mustard, dill, lemon zest and juice, garlic and some salt and pepper in a small bowl until well combined. Set it aside.
- In a large serving dish, arrange the cooked potatoes and green beans on a bed of arugula. Top with the flaked salmon and capers and then pour on the dressing.
- Serve immediately or store in the refrigerator for 2 to 3 days. (If you're planning on enjoying this the next day, do not add the arugula until just before eating.)
Nutrition Facts : Calories 306, Fat 7 grams, SaturatedFat 2 grams, Cholesterol 43 milligrams, Sodium 436 milligrams, Carbohydrate 37 grams, Fiber 5 grams, Protein 24 grams, Sugar 5 grams
WARM ARUGULA VICHYSSOIS
Provided by Giada De Laurentiis
Categories appetizer
Time 40m
Yield 4 to 6 servings
Number Of Ingredients 10
Steps:
- Heat a medium Dutch oven over medium-high heat and add 2 tablespoons of the oil. Add the leeks and salt and cook, stirring often, until the leeks are very soft, about 5 minutes. Add the potatoes and stir to combine. Cook for an additional 2 minutes to let the flavors marry. Stir in the chicken broth and pepper flakes. Add the cheese rind and bring to a simmer. Reduce the heat to medium low to maintain a gentle simmer and cook until the potatoes are tender, about 20 minutes. Stir in the arugula and cook until wilted, about 1 minute. Remove from the heat and discard the cheese rind.
- Add the remaining 1/4 cup olive oil and the lemon juice. Using a handheld blender, puree until completely smooth. Ladle into bowls or cups and top evenly with the mascarpone.
POTATO-CRUSTED ALASKAN SALMON WITH ARUGULA, QUINOA SALAD AND LEMON BEURRE BLANC
Steps:
- Make the Vinaigrette: In a bowl, whisk together herbs and vinegar. While whisking, drizzle in the oil to make a smooth dressing. Season with salt and pepper, to taste.
- Make the Quinoa Salad: Bring a large pot of salted water to a boil. Add the quinoa and cook until tender. Strain and transfer to a bowl. Add the tomato, onion, parsley, oil, salt, pepper, and lemon juice. Set aside. (The salad can be made up to 3 days ahead of time and refrigerated. Bring to room temperature before serving.)
- Make the Salmon: Preheat the oven to 375 degrees F.
- Peel and thinly slice the potatoes 1/8-inch thick on a mandoline. Pulse the olives in a food processor until roughly chopped (not pureed). Season the salmon with salt and pepper, arrange on a clean work surface, and coat the tops with the olive paste. Shingle the potato slices over the tops of the fillets, folding the slices down the sides. Season the potato slices with salt and pepper.
- Heat the oil in a large skillet over medium heat. Place fillets in the skillet, potato side-down, and cook until lightly brown. Using a spatula, flip the fillets and transfer them to a baking sheet. Bake the salmon to the desired temperature, 7 minutes for medium-rare or 15 minutes for medium-well.
- Meanwhile, make the Beurre Blanc: In a non-reactive saucepan, combine the wine, shallot, lemongrass, and peppercorns. Bring to boil and reduce the liquid to about 2 tablespoons. Remove the pan from heat and let cool until bottom of the pan is just warm--not hot. Return the pan to low heat and whisk in butter a few pieces at a time to form a smooth sauce (the butter should emulsify, not melt.) Strain through a sieve and keep warm.
- When ready to serve, place some of the quinoa salad in center of 4 plates. Toss arugula in dressing and divide evenly among the plates. Place a salmon fillet on each plate and drizzle with beurre blanc and basil oil. Serve immediately.
CHIVE-CORIANDER SALMON AND CABBAGE
Provided by Food Network Kitchen
Time 35m
Number Of Ingredients 10
Steps:
- Put the potatoes in a pot and cover with cold water; season with salt. Bring to a boil and cook until tender, about 20 minutes; drain and return to the pot. Stir in the butter, 1/2 tablespoon chives, and salt and pepper to taste; cover to keep warm.
- Rinse the salmon under cold water; pat dry. Brush with 1 tablespoon olive oil and season with 1/2 teaspoon each salt and pepper. Heat 1 tablespoon olive oil in a large nonstick skillet over medium-high heat. Add the salmon, skin-side down; cook, shaking the skillet occasionally, until the skin is crisp, 5 minutes. Flip the salmon; continue cooking, flipping occasionally and sprinkling with the coriander and the remaining chives, until just opaque, about 7 more minutes. Remove from the skillet.
- Add the remaining 1 tablespoon olive oil, the cabbage and tarragon to the skillet. Cook over medium-high heat, stirring, until the cabbage is wilted, 3 minutes. Season with salt and pepper. Serve the salmon with the cabbage and potatoes.
Nutrition Facts : Calories 0 calorie, Fat 29 grams, SaturatedFat 6 grams, Cholesterol 130 milligrams, Sodium 360 milligrams, Carbohydrate 22 grams, Fiber 4 grams, Protein 43 grams
CORIANDER AND MUSTARD SEED CRUSTED SALMON
Provided by Robert Irvine : Food Network
Categories main-dish
Time 30m
Yield 6 portions
Number Of Ingredients 15
Steps:
- For the crust: In a bowl, blend the panko, mustard seeds, coriander seeds and parsley together. Season with salt and pepper.
- For the wash: In a second bowl, blend the mustard with 1/2 cup water, whisking well to blend.
- For the sauce: Whisk the yogurt, sour cream, watercress, vinegar, mint and garlic in a bowl. To ensure the spices are blended, scrape the sides and whisk a second time. Hold at room temperature if using within 30 minutes, or refrigerate for future usage.
- For the salmon: Coat the salmon with the wash, and then finish the top side (skin side) with the crust. Repeat the process with each fillet.
- In medium saute pan over medium heat, coat the bottom of the pan with the oil. When warmed, add the crusted side of the salmon to the pan and cook, in batches, until golden brown, 2 to 3 minutes. Flip the fish and finish cooking until desired temperature. Remove from the pan.
- Finally, sauce the plates with 2 ounces of the watercress/mint sauce. Top with the salmon and fresh herbs if desired.
CUMIN-ROASTED SALMON WITH CILANTRO SAUCE
Roasting a whole fillet of fish might seem like a weekend-only treat, but cooking salmon this way is a luxury you should allow yourself on any old Tuesday, as it requires no additional preparation or skill. Be sure to slather the vinegary herb sauce on the still-warm salmon to allow the warm spices and fresh herbs to get to know each other better.
Provided by Alison Roman
Categories dinner, lunch, weekday, weeknight, seafood, main course
Time 30m
Yield 3 to 4 servings
Number Of Ingredients 12
Steps:
- Make the sauce: Combine cilantro, chives, garlic, vinegar and olive oil in a medium bowl. (Alternatively, pulse the ingredients in a food processor until you've reached the desired consistency.) Season with salt and pepper, and set aside.
- Roast the salmon: Heat oven to 350 degrees. Combine cumin, paprika and olive oil in a small bowl, and season with salt and pepper.
- Season salmon with salt and pepper and place in a baking dish or on a rimmed baking sheet. Drizzle salmon with spiced olive oil mixture, transfer to the oven, and roast until fish is opaque and just cooked through, 15 to 18 minutes.
- Remove salmon from oven and spoon cilantro sauce over the top. Serve with lemon wedges on the side.
Nutrition Facts : @context http, Calories 484, UnsaturatedFat 28 grams, Carbohydrate 2 grams, Fat 40 grams, Fiber 1 gram, Protein 29 grams, SaturatedFat 7 grams, Sodium 409 milligrams, Sugar 0 grams
PEPPER- AND CORIANDER-COATED SALMON FILLETS
Steps:
- Mix parsley and orange peel in small bowl. Mix coriander, brown sugar and black pepper in medium bowl. (Can be made 8 hours ahead. Cover separately. Chill parsley mixture. Store spice mixture at room temperature.)
- Sprinkle salmon with salt. Coat salmon on all sides with spice mixture. Melt 1/2 tablespoon butter and 1/2 tablespoon oil in heavy large skillet over medium-high heat. Add 3 salmon fillets. Cook fish until crust is golden and center is just opaque, about 4 minutes per side. Transfer fish to platter. Tent with foil to keep warm. Wipe skillet. Repeat with remaining butter, oil and salmon. Spoon parsley mixture atop salmon and serve.
CORIANDER SALMON
This pleasant salmon is good hot or cold. For a hot meal, I serve it with rice or pierogi. For a cold meal in the summer, I serve it with a salad and some crusty bread. -Nancy Deans of Acton, Maine
Provided by Taste of Home
Categories Dinner
Time 20m
Yield 4 servings.
Number Of Ingredients 8
Steps:
- In a small dish, combine the salt, pepper and coriander. Sprinkle over salmon. In a nonstick skillet, cook salmon in oil over medium heat for 4 minutes on each side. Add the garlic, lime juice and hot pepper sauce. Reduce heat; cover and cook 3-4 minutes longer or until fish flakes easily with a fork.
Nutrition Facts : Calories 335 calories, Fat 21g fat (4g saturated fat), Cholesterol 100mg cholesterol, Sodium 396mg sodium, Carbohydrate 1g carbohydrate (0 sugars, Fiber 1g fiber), Protein 34g protein. Diabetic Exchanges
FOUR-SPICE SALMON
Fish fillets can be a weeknight cook's savior. They are healthful and easy to prepare, require little time to cook and take well to all manner of spices. In this straightforward recipe, adapted from the New York chef Katy Sparks, you start with salmon fillets, liberally rub them on one side with a mixture of ground coriander, cloves, cumin and nutmeg, and then brown them in a very hot pan so the spices form a crust. Flip once, and that's it. For the best results, use fillets of equal sizes, cook them to medium rare, and use freshly ground spices. If you have only pre-ground, be sure they haven't gone stale sitting in your cabinet too long. (Yes, spices can go stale.)
Provided by Mark Bittman
Categories dinner, easy, quick, main course
Time 20m
Yield 4 servings
Number Of Ingredients 7
Steps:
- Season fillets on both sides with salt and pepper. If necessary, combine spices and grind them to a coarse powder in a coffee or spice grinder. Press some of the mixture onto the top of each fillet.
- Heat a large nonstick skillet over medium-high heat for 2 or 3 minutes. Add the oil or butter and, when it shimmers, place the fillets, coated side down, in the pan. Cook about 2 to 3 minutes, or until the spice mixture forms a nicely browned crust.
- Turn the fillets and cook for another 2 to 3 minutes, or until the salmon just slightly resists when pierced with a thin-bladed knife.
Nutrition Facts : @context http, Calories 421, UnsaturatedFat 15 grams, Carbohydrate 2 grams, Fat 30 grams, Fiber 1 gram, Protein 35 grams, SaturatedFat 9 grams, Sodium 418 milligrams, Sugar 0 grams, TransFat 0 grams
HAZELNUT AND CORIANDER SPICED SOUS-VIDE SALMON
Provided by Melissa Clark
Categories dinner, main course
Time 1h
Yield 10 servings
Number Of Ingredients 9
Steps:
- Heat the oven to 350 degrees. Roast the nuts in a baking pan until the skins are dark brown, about 10 minutes. Wrap them in a dish towel, rub briskly to remove the skins, then coarsely chop.
- In a dry skillet over medium-high heat, toast the coriander seeds, stirring constantly, until golden brown and fragrant, about 3 minutes. Crush in a mortar and pestle or with a spice grinder.
- Add the nuts, sesame seeds, chamomile, ginger and 1 teaspoon salt to the grinder or mortar and grind to a coarse powder. Work in batches if necessary. Place in an airtight container and refrigerate until ready to use.
- Season the fish with salt and pepper. Place a large pot in your sink, and add warm water until the pot is full and the water reaches 115 degrees. Place two fillets side by side in a gallon-size heavy-duty resealable plastic bag. Drizzle fillets with oil. Submerge the bags halfway into the warm water (this creates a vacuum). Seal as airtight as possible, pushing out any excess air. Repeat with the remaining fillets.
- Once all the salmon fillets are submerged in the pot, add more hot water until the water temperature returns to 115 degrees (the cold fish will reduce the water temperature). Let the salmon rest in the water bath about 20 to 25 minutes until its core temperature is 113 degrees (remove and check one fillet with an instant-read thermometer). Check the water temperature occasionally and add more hot water as needed to maintain the temperature of 115 degrees.
- Transfer the salmon bags to a cutting board. Remove fish from plastic bags and gently pull off the skins (or use a butter knife). Transfer the cooked fillets to a plate for easier handling.
- Melt the butter in a skillet over medium-low heat. Add about 2/3 of the fish spice, and increase the heat until the butter just starts to bubble. Sear the fillets on both sides in the pan while basting with the hot butter, about 30 seconds. Serve immediately, sprinkled with more fish spice, if desired.
Nutrition Facts : @context http, Calories 440, UnsaturatedFat 22 grams, Carbohydrate 3 grams, Fat 36 grams, Fiber 2 grams, Protein 25 grams, SaturatedFat 11 grams, Sodium 341 milligrams, Sugar 0 grams, TransFat 0 grams
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