POTATO CRUSTED SALMON
Steps:
- For the Salmon breading:
- Place 2 cups shredded potatoes into a shallow pan. Using a rubber spatula spread 1/8 cup of salmon glue evenly onto one side of a 6 ounces salmon filet. Place coated side of salmon filet into shredded potatoes. Repeat process for opposite side. Ensure that salmon is evenly coated in shredded potatoes.
- For the Lemon butter sauce:
- In a saute pan add white wine, lemon juice, cream, garlic, turmeric, salt and pepper. Heat on high heat and reduce by 1/2 its original volume. Remove from heat and swirl in diced butter.
- Plating procedure:
- Place potato crusted salmon onto griddle over medium high heat. Allow to cook on one side until potatoes are golden brown. Flip salmon and complete cooking and browning of salmon. Approximately 3 1/2 to 4 minutes for each side. Place 2 ounces garlic mashed potatoes onto the center of a dinner plate, ladle sauce around mashed potatoes, and place vegetables atop mashed potatoes. Place browned salmon atop vegetables. Garnish with julienne green onions.
CRISPY POTATO CRUSTED SALMON FILETS ON GARLIC CREAMED SPINACH
Ready, Set, Cook! Special Edition Contest Entry: This recipe is so easy to make yet the presentation is so very elegant. It is a bit of a splurge but the ingredients are all natural and healthy. Simply Potatoes Traditional Mashed Potatoes make this dish such a time saver and your guests, whether family or friends will recognize the gourmet quality.
Provided by tranquilityforall
Categories One Dish Meal
Time 35m
Yield 4 Complete Dinner Servings, 4 serving(s)
Number Of Ingredients 19
Steps:
- Cook the Simply Potatoes® Traditional Mashed Potatoes according to package directions. Add in 1 cup of the four cheese Italian blend shredded cheese, 3 tablespoons of the Alfredo sauce, 1/2 cup of the red bell peppers and bacon; stir gently to combine. Set aside.
- Meanwhile, heat a large skillet to medium; add 3 tablespoons of the butter, shallots and garlic to the pan and cook, stirring often until shallots and garlic are just tender, not browned (turn fire down if cooking too quickly). Add the flour and cook, stirring constantly for 1 minute. Add the spinach, 1 cup of Alfredo sauce, 1/2 cup chicken broth, nutmeg and sea salt and cracked black pepper to taste. Stir to combine; reduce heat to low and let simmer, stirring on occasion.
- Meanwhile, coat a baking sheet with olive oil cooking spray. Preheat the oven to broil and set oven rack in mid-way position. Season the salmon filets with the sea salt and cracked black pepper to taste. Heat another large skillet to medium heat, add the remaining 3 tablespoons of butter to pan and let melt and then add the salmon filets and cook until golden brown on one side; about 5-7 minutes. Turn salmon and cook for 3 minutes more, until almost cooked through.
- Remove the salmon filets to a baking sheet. Divide the potato mixture into 4 portions and mound the potatoes on top of each filet and pat down to make uniform. Divide the remaining cheese between each potato crusted salmon filet and sprinkle on top of potatoes. Broil the potato crusted salmon filets until the potatoes and cheese are bubbly and golden; about 3-5 minutes.
- While the fish is in the oven, heat a small pan on low heat. Add the heavy cream and chicken broth into the jar of roasted garlic Alfredo sauce; shake well and add to pan to warm through.
- To serve, ladle 1/4 of the spinach mixture on top of each of 4 plates. Top each plate with the potato crusted salmon filets and drizzle the cream sauce on top of potatoes and around the plate. Sprinkle with the reserved red peppers and bacon.
Nutrition Facts : Calories 891, Fat 55.1, SaturatedFat 26.9, Cholesterol 254.1, Sodium 1208.7, Carbohydrate 14.7, Fiber 3.2, Sugar 2.3, Protein 82.4
CRISPY SALMON FILLETS
Provided by Food Network
Categories main-dish
Time 45m
Yield 8 to 10 servings
Number Of Ingredients 11
Steps:
- Line a baking sheet with parchment paper and set aside.
- Prepare the side of salmon by cutting away the thinner belly fat and picking out any pin bones.
- To remove the skin, cut the meat away from the skin with a long knife starting at the tail end. Firmly hold the skin in one hand, hold the knife at a low angle, and continue slicing between the skin and meat until you reach the end. Cut the salmon into 8 to 10 equal portions and set aside in the fridge.
- Melt the butter in a large skillet over medium heat and add in the panko, garlic powder and herbs. Season with salt and pepper and cook, stirring frequently, until the panko is golden brown. Transfer the panko into a shallow dish and allow to cool to room temperature.
- Meanwhile, in a separate shallow dish, whisk together the eggs, mayonnaise and Dijon with 1/2 teaspoon each of salt and pepper. Retrieve the salmon from the fridge and, using a paper towel, dry off the outside of each fillet. Dip the salmon into the egg mixture, being sure to coat the entire surface, then press into the panko to coat and transfer to the prepared baking sheet.
- At this point, you can cook the salmon or cover lightly with plastic and place the full baking sheet in the freezer. Once the salmon is frozen, transfer to a heavy-duty freezer bag and store in the freezer for up to 3 months.
- To cook the fillets, either fresh or frozen, preheat your oven to 425 degrees F (220 degrees C) and lightly grease a baking sheet with nonstick cooking spray or line with parchment paper. Arrange the fillets on the prepared pan, leaving a few inches of space between each and bake the fresh fillets for 15 to 18 minutes, or the frozen for 22 to 25 minutes, or until cooked through and the fish flakes easily with a fork.
GARLIC CREAMED SPINACH
Make and share this Garlic Creamed Spinach recipe from Food.com.
Provided by Bev I Am
Categories Spinach
Time 10m
Yield 1 serving(s)
Number Of Ingredients 7
Steps:
- Bring water to a boil in a heavy 2 qt saucepan over moderate heat, then add spinach in handfuls and cook, tossing, until wilted, 2-3 minutes.
- Transfer to a sieve set over a bowl and press on spinach with back of a wooden spoon to remove excess liquid, then discard liquid.
- Add cream, garlic, nutmeg, salt and pepper to saucepan and boil until reduced to 1 TBS, about 2 minutes.
- Discard garlic and add spinach to cream mixture, tossing until coated and heated through.
SAVORY PANKO-CRUSTED SALMON
My hubby is always pleased when he comes home to discover these crispy gems are "what's for dinner". These salmon filets turn out moist and tender with a crispy, savory panko coating. Yum!
Provided by MarthaStewartWanabe
Categories < 30 Mins
Time 19m
Yield 2 serving(s)
Number Of Ingredients 12
Steps:
- Preheat oven to 425°F.
- Into a shallow, wide bowl, place panko, paprika, garlic powder, onion powder, salt and pepper. Stir until thoroughly combined.
- In another shallow bowl, whisk egg. Then whisk in milk, salt and pepper.
- Lightly coat a medium-sized baking pan with cooking spray.
- Dredge fish in egg mixture, gently shake off excess liquid and drop into panko mixture. Pat mixture onto all sides of the fish and gently place onto baking pan, handling carefully as not to loose the coating.
- Bake for 8 to 9 minutes.
- Allow to cool slightly, serve and enjoy!
EASY, CRISPY BRIOCHE-CRUSTED SALMON
For easy, crispy salmon on a weeknight, take a page out of chef Adrienne Cheatham's book and top your fish with a slice of brioche.
Provided by Adrienne Cheatham
Time 25m
Yield Makes 4
Number Of Ingredients 7
Steps:
- Preheat the oven to 350°F with a rack in the center position.
- Season the salmon fillets with the salt and set aside.
- Using a serrated knife, trim away the crust from the sides of the brioche loaf, then make four long lengthwise slices that are about ⅛ to ¼ inch thick. Lay a slice of brioche on a cutting board and place a salmon fillet lengthwise in the center; it should fall within the border of the crust. Use your knife to trim away the bread around the salmon. It's best to hold the knife flat against the edges of the salmon and press straight down (using the same motion as with a cookie cutter) to get an even cutout around the fish. Repeat with the remaining fillets and brioche slices, setting the finished fillets brioche-side down on a plate or tray.
- Heat a large oven-safe skillet over medium heat. Put in the oil and butter; when the butter begins to bubble and foam, gently place the salmon, brioche-side down, in the pan. Work in batches if you can't fit all the fillets in the pan at once. Shake the pan a little to make sure the brioche is not sticking, then scatter the garlic and thyme sprigs around the fish. Cook, swirling the pan occasionally and basting the oil-butter mixture over the fish with a spoon until the bread is golden brown, about 1 minute.
- Flip the fillets brioche-side up, transfer the pan to the center oven rack, and bake for 3 to 4 minutes, or until the salmon is cooked through but still has a touch of dark pink inside (about 145°F). Keep in mind, it will continue cooking a little even after you remove it from the oven!
- Blot the fish with a paper towel and transfer to plates, brioche-side up. Serve immediately.
POTATO CRUSTED SALMON
This crispy potato covering keeps the baked salmon so moist and flaky. Something similar was tasted at the home of a business associate in Atlanta, and the idea was used to come up with this recipe, which suited our taste at home. This can be put together in 10 minutes; then can be baking in the oven for 20-25 minutes while making additional vegetables to go with it (stir fry vegetables, asparagus, or steamed broccoli). I prefer to use Seafood Magic by Chef Paul Prudhomme, but any type of seafood seasoning you prefer should do the same. Also, I use my Salad Shooter to grate the potatoes, but a food processor with a shredding grater will also suffice. Another hint: line the pan with aluminum foil; then cut off a piece of non-stick aluminum foil to fit under the salmon. It is more economical that way.
Provided by Lutie
Categories Potato
Time 35m
Yield 4 serving(s)
Number Of Ingredients 4
Steps:
- Preheat the oven to 400 degrees.
- Line a 9 x 13 inch pan with foil.
- Spray with the oil.
- Place the fillets in the pan leaving equal distance between them.
- Sprinkle generously with seafood seasoning.
- Grate the 2 potatoes and cover each fillet with the potato (make sure they are covered completely on all sides).
- Spray the potatoes with the oil and again sprinkle generously with the seafood seasoning.
- Place in oven and bake for 20 to 25 minutes.
- When potatoes are a golden, crispy brown, remove from oven and serve.
Nutrition Facts : Calories 434, Fat 11.1, SaturatedFat 1.8, Cholesterol 165.4, Sodium 216.1, Carbohydrate 15.1, Fiber 1.4, Sugar 0.7, Protein 64.8
CREAMY GARLIC, LEMON & SPINACH SALMON
Cook our 20-minute salmon supper for two and serve with sweet potato mash. It takes just a handful of ingredients to make and delivers two of your 5-a-day
Provided by Cassie Best
Categories Dinner, Main course
Time 20m
Number Of Ingredients 8
Steps:
- Heat oven to 200C/180C fan/gas 6. Pierce the sweet potatoes a few times each and microwave on high for 5 mins until soft (alternatively, bake for 35-40 mins). Keep warm until ready to serve.
- Heat half the oil in a frying pan and lightly brown the salmon on both sides - don't worry about it being cooked through at this point. Transfer the salmon to a plate, wipe out the pan and heat the remaining oil. Cook the garlic for 30 seconds, without letting it brown, then add the spinach, lemon zest and juice and some seasoning. Stir in the mascarpone and 2 tbsp of the milk and cook until the spinach has wilted.
- Tip the spinach mix into an ovenproof dish and top with the lemon slices and salmon fillets. Bake for 5-8 mins until the salmon is cooked through.
- Meanwhile, scoop the sweet potato flesh from the skins and mash with the remaining milk and some seasoning. Serve the sweet potato mash alongside the salmon and creamy spinach.
Nutrition Facts : Calories 721 calories, Fat 44 grams fat, SaturatedFat 16 grams saturated fat, Carbohydrate 34 grams carbohydrates, Sugar 19 grams sugar, Fiber 7 grams fiber, Protein 43 grams protein, Sodium 0.5 milligram of sodium
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