GARDEN PATCH SALMON DINNER
This is one of my favorite recipes for salmon. We try to have this dinner at least twice a month. The juices from the tomatoes make a delicious sauce for the whole dish.
Provided by Mr Gizmo
Categories One Dish Meal
Time 40m
Yield 2 dishes, 2 serving(s)
Number Of Ingredients 11
Steps:
- Thaw fish if frozen, Preheat oven to 350 degrees F.
- In a medium bowl stir together the potatoes and yogurt. Salt and pepper to taste.
- In a skillet heat the olive oil over medium-low heat. Add basil, garlic and the sundried tomatoes. Heat until the garlic just starts to color.
- If you are using the edamame add to pan and cook 3 to 5 minutes. If using peas or snap peas add to pan, stir to coat and remove from the burner.
- Split the potatoes between two individual casserole dishes and put in half of the dish. Remove the pea (edamame) mixture with a slotted spoon and put half in the other side of the casserole dish from the potatoes. Put half of the tomatoes on top of the pea mixture in each dish. Place a fish fillet on top of each pea mixture. Brush the top of the potatoes and fish with the basil oil left in the skillet. Salt and pepper the fish to taste.
- Bake uncovered for 25 minutes.
- Serve in casserole dish.
Nutrition Facts : Calories 578.7, Fat 30.9, SaturatedFat 4.9, Cholesterol 56.3, Sodium 117.9, Carbohydrate 41.2, Fiber 6, Sugar 3.8, Protein 36.1
GRILLED SALMON PATTIES
This recipe has been altered and tweaked with each batch until I felt it couldn't suit us any better. I used to remove the bones and skin, which was time consuming, but found after smashing everything the bones are not noticed and the skin adds flavor! This is quick and easy and flavorful enough for the toddler in my house. Grilling these salmon patties is a healthy alternative to beef burgers. Serve alone, on a bun, or on a bed of fresh greens.
Provided by Courtenay Howell
Categories Appetizers and Snacks Seafood Fish Cake Recipes
Time 40m
Yield 4
Number Of Ingredients 8
Steps:
- Combine cracker crumbs, egg, lemon juice, hot sauce, mustard, and paprika in a bowl; add salmon, stirring well. Allow the mix to stand for at least 5 minutes so that the flavors can join hands.
- Preheat a grill to 300 degrees F (150 degrees C). Line a grill pan with foil.
- Squeeze excess liquid from the mixture; this will allow the patties to hold together and turn that pretty golden brown. Form into patties.
- Cook on the preheated grill until golden brown and fish flakes easily with a fork, about 10 minutes on each side. Serve with honey mustard.
Nutrition Facts : Calories 297.9 calories, Carbohydrate 16 g, Cholesterol 92.4 mg, Fat 14 g, Fiber 0.8 g, Protein 27.3 g, SaturatedFat 2.9 g, Sodium 747.2 mg, Sugar 6 g
ROASTED SALMON WITH GREEN HERBS
This is a great last-minute dinner. I can pick up the salmon on the way home, and I've usually got some herbs in the garden, and the rest of the ingredients in the pantry. Roasting is so much less stressful than grilling and the salmon stays very moist.
Provided by Ina Garten
Categories Dinner Salmon Fish Herb Parsley Dill Green Onion/Scallion Lemon Wheat/Gluten-Free Peanut Free Soy Free Dairy Free
Yield Serves 6
Number Of Ingredients 9
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.
SHEET PAN SALMON DINNER
Make and share this Sheet Pan Salmon Dinner recipe from Food.com.
Provided by Food.com
Categories Low Cholesterol
Time 35m
Yield 4-6 serving(s)
Number Of Ingredients 8
Steps:
- Preheat oven to 375 degrees F.
- Place leeks in a small bowl and toss with 2 tablespoons olive oil. Season with salt and pepper and set aside.
- Line a rimmed baking sheet with parchment and coat with 2 tablespoons olive oil. Using a mandoline or a sharp knife, slice potatoes 1/8-inch thick. Lay them on the prepared sheet pan, slightly overlapping, so that the entire surface of the sheet pan is covered. Drizzle with an additional 3 tablespoons olive oil and season generously with salt and pepper. Top with another sheet pan and transfer to the oven. Roast for 20 minutes. Remove top sheet pan, top with leeks, and roast for an additional 30 minutes.
- Meanwhile, season the salmon generously with salt and pepper. Combine mustard in a small bowl with 1 tablespoon olive oil, and spread on top of salmon. Place fillet in the center of the sheet pan, on top of potatoes and leeks. Transfer to oven and roast, 15 minutes, for medium doneness.
- Remove salmon from oven and top with arugula. Dress arugula with remaining 2 tablespoons olive oil and lemon juice, season with salt and pepper, and serve.
Nutrition Facts : Calories 725.4, Fat 38, SaturatedFat 5.7, Cholesterol 104.6, Sodium 328.7, Carbohydrate 43.8, Fiber 6, Sugar 4.8, Protein 52.4
GARDEN SALMON SALAD
Choose a lighter lunch with this easy, no-cook salmon salad packed with courgettes, peas, pea shoots and radishes. It's healthy and takes just 15 minutes to prepare
Provided by Esther Clark
Categories Lunch
Time 15m
Number Of Ingredients 10
Steps:
- Cut the courgettes into long thin strips using a peeler, and discard the soft, seeded core. Toss the courgette ribbons, peas and radishes together in a large bowl. Whisk the oil, lemon zest and juice, and yogurt together, then toss with the veg.
- Put the pea shoots, dressed veg and large flakes of salmon on a large platter. Finish with a good grinding of black pepper, and scatter over the mixed seeds and dill to serve.
Nutrition Facts : Calories 434 calories, Fat 34 grams fat, SaturatedFat 5 grams saturated fat, Carbohydrate 6 grams carbohydrates, Sugar 3 grams sugar, Fiber 3 grams fiber, Protein 30 grams protein, Sodium 0.2 milligram of sodium
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