Glazed Salmon With Green Bean Bulgur Salad Recipes

Steps:

• For the glaze: In a small saucepan, bring the vinegar, maple syrup, mustard and garlic to a boil over medium heat. Reduce the heat to a simmer and cook until thick, about 12 minutes. Set aside to cool for 5 minutes.
• For the salmon: Position a rack in the center of the oven and preheat the oven to 400 degrees F. Line a small baking sheet with parchment paper. Arrange the salmon on the baking sheet. Drizzle both sides of the salmon with the olive oil and season with 1 teaspoon salt and 1/2 teaspoon pepper. Roast until the salmon is cooked through and flakes easily with a fork, 8 to 10 minutes. Set aside to cool for 10 minutes.
• For the vegetables: In a medium skillet, heat the olive oil over medium-high heat. Add the shallots, 1 teaspoon salt and 1/4 teaspoon pepper, and cook until the shallots are softened, about 3 minutes. Add the garlic and cook until aromatic, about 30 seconds. Add the edamame and snap peas and cook until warmed through, about 3 minutes. Season with salt and pepper.
• Divide the vegetable mixture among 4 serving plates. Top with a piece of salmon and drizzle with the glaze.

Steps:

• Ginger Cabbage, part 1: Heat the oil in a large, heavy-bottomed skillet over high heat; then add the shrimp. Fry until sizzling and fragrant, 2-3 minutes. Meanwhile, peel the ginger. Slice lengthwise into planks, then crosswise into matchsticks. Mince the matchsticks, then set aside. Cut the cabbage in half, then in quarters; cut out the core and discard. Roughly slice the cabbage into 1-inch strips. When the shrimp have browned slightly, remove and drain on paper towels. (Leave the skillet over high heat.)
• Ginger Cabbage, part 2: Layer the ginger, cabbage, and pepper flakes in the hot skillet and let cook undisturbed, 2-3 minutes. Meanwhile, smash the garlic cloves, remove peel, and mince. Scatter the garlic on top of the cabbage, then add the salt. Once the bottom layer has caramelized, use tongs to turn the cabbage so the caramelized cabbage sits on top; then continue to cook undisturbed until the rest of the cabbage is browned and caramelized, 3-4 minutes.
• Salmon: Preheat oven to 300 F. Cut salmon in half lengthwise along the bloodline (the darker flesh that runs along the center seam). Then cut each half crosswise into 3 equal portions. Heat a large, heavy-bottomed skillet over high heat. Season the flesh with a generous sprinkling of salt. Add oil to skillet; when shimmering, carefully add the fillets flesh side down, laying each piece away from you to prevent oil from splashing onto yourself. Let cook undisturbed until nicely browned, 2-3 minutes; meanwhile, season the skin with salt. Then flip the salmon. Squeeze the juice of 1 lemon all over the caramelized side of the fillets, turn off the heat, and set aside. (If working in batches, repeat with remaining fillets.)
• Black Bean Sauce: In a small skillet over medium heat, add black bean sauce, hot sauce, and rice wine vinegar. In a small bowl, whisk together water and cornstarch to make a slurry. Whisk the slurry into the black bean mixture to thicken the sauce. Spoon sauce over the salmon to cover. Bake until salmon is cooked to desired doneness, 3-5 minutes. Meanwhile, prepare the Bean Sprout Salad.
• Bean Sprout Salad: Use a mandoline or a knife to thinly slice the radishes. (Tip: If using a knife, slice radishes in half first so they have a flat surface to rest on as you slice.) Rinse radishes in water (to minimize staining the other ingredients pink). Mince cilantro stems; you should have 2-3 tablespoons. Add bean sprouts to a bowl, followed by drained radishes, minced cilantro stems, and a few cilantro leaves. Add a pinch of salt and the juice of half a lemon; toss to combine.
• Assembly: Just before serving, mix the toasted shrimp into the Ginger Cabbage. Place a serving of the cabbage onto a plate; top with a salmon fillet and a spoonful of Bean Sprout Salad. Repeat with additional servings and serve immediately.

Steps:

• Preheat oven to 425°. Place fillets in a 15x10x1-in. baking pan coated with cooking spray. In a small skillet, melt butter; stir in brown sugar, soy sauce, mustard, oil, pepper and salt. Brush half of the mixture over salmon., Place green beans in a large bowl; drizzle with remaining brown sugar mixture and toss to coat. Arrange green beans around fillets. Roast until fish just begins to flake easily with a fork and green beans are crisp-tender, 14-16 minutes.

Steps:

• Heat oven to 450 degrees. On a large rimmed baking sheet, combine green beans, scallions, garlic and 2 tablespoons of the neutral oil; season with salt and pepper. Toss to evenly coat, then spread in an even layer.
• Prepare the peanut butter glaze: In a small bowl, combine peanut butter, lemon juice, soy sauce, ginger, sesame oil and 1 tablespoon water. Season with salt and pepper, then whisk until smooth.
• Rub salmon with the remaining 1 tablespoon neutral oil and season with salt. Arrange salmon on top of beans and spoon half of the peanut butter glaze on top of the fish. Roast for 5 minutes, then spoon over the remaining glaze. Roast until salmon is cooked to medium and beans are crisp-tender, 5 to 7 minutes more, depending on thickness.
• Divide salmon and beans among serving plates. Top with peanuts and serve with lemon wedges.

Steps:

• Preheat a cast iron pan or heavy bottomed skillet over medium high heat. Brush the salmon fillets with oil. Season with salt and pepper. Cook salmon until just cooked through, about 3 minutes on each side.
• While salmon cooks, bring wine, vinegar, citrus juices and brown sugar to a boil over high heat. Reduce glaze 3 or 4 minutes, until thickened. Remove from heat. Stir in 1/2 teaspoon coarse black pepper.
• In a second skillet, bring 1/2-inch water to a boil with green beans and pieces of orange and/or lemon rind. Cover the green beans and cook 3 or 4 minutes. Drain the beans and toss with a drizzle of oil (optional) and season with salt and pepper.
• Drizzle glaze over salmon fillets and serve with citrus green beans.

Steps:

• Using pliers, remove pin bones from salmon (or have your fishmonger do it). Season on both sides with salt and pepper. Place on baking sheet skin side down and drizzle with 1 tablespoon olive oil. Set aside at room temperature. Heat oven to 350 degrees.
• Scrub potatoes and simmer in well-salted water until tender, about 15 minutes. Drain and keep warm.
• Top and tail the haricots verts and simmer in well-salted water until tender, 3 to 5 minutes. Spread out on a platter to cool (or rinse briefly in cool water) and leave at room temperature.
• Make the sauce verte: Put shallot in a small bowl with 1/2 teaspoon salt and cover with the red wine vinegar. Macerate 5 minutes, then stir in lemon zest and juice, mustard and capers. Whisk in 1/2 cup olive oil. Just before serving, add parsley, chervil and black pepper to taste.
• Bake salmon, uncovered, until just done, 10 to 12 minutes. Remove and let cool slightly. Put beans in a medium bowl, season with salt and pepper, and dress with 2 tablespoons sauce verte. Line a platter with lettuce leaves, if using, then make a pile of beans. With a spatula, lift salmon from skin, then place on top of beans. Dab salmon with 2 more tablespoons sauce verte, garnish with chopped egg and serve. Pass potatoes and remaining sauce separately.

Steps:

• Preheat oven to 325°. Mix first 7 ingredients., Place each salmon fillet on an 18x12-in. piece of heavy-duty foil; fold up edges of foil to create a rim around the fish. Spoon lemon juice mixture over salmon; top with lemon slices. Carefully fold foil around fish, sealing tightly. , Place packets in a 15x10x1-in. pan. Bake until fish just begins to flake easily with a fork, 15-20 minutes. Open foil carefully to allow steam to escape., Meanwhile, place green beans, water and oil in a large skillet; bring to a boil. Reduce heat; simmer, covered, 5 minutes. Stir in remaining ingredients; cook, uncovered, until beans are crisp-tender, stirring occasionally. Serve with salmon.

Steps:

• Preheat oven to 450 degrees. Whisk together honey, mustard, vinegar, and oil; season with salt and pepper. On a rimmed baking sheet, toss onion with 2 tablespoons vinaigrette and bake 5 minutes.
• Meanwhile, stir 1 tablespoon vinaigrette into breadcrumbs. Coat fish with 1 tablespoon vinaigrette and season with salt and pepper; top with breadcrumb mixture and add to sheet. Bake until fish is cooked through, about 7 minutes.
• In boiling salted water, cook green beans until crisp-tender, about 4 minutes; drain and toss with onion and 1 tablespoon vinaigrette. Refrigerate remaining vinaigrette in an airtight container for Chicken and Roasted Vegetable Salad. Serve fish with vegetables.

Steps:

• Heat 1 tablespoon of oil in a large skillet over medium high heat; add green beans, shallots, garlic, season with salt and pepper, and cook, tossing occasionally, until crisp tender, 2 to 4 minutes.
• Add 1/4 cup water, cover, and continue cooking until the beans are tender and the water has evaporated, 3 to 4 minutes.
• Heat the broiler; line rimmed baking sheet with aluminum foil.
• In a small bowl, combine brown sugar, vinegar, and 1/2 teaspoon of oil; season with salt.
• Place salmon on baking sheet and broil for 5 minute; spoon brown sugar mixture over and broil, basting a couple of times, until salmon is cooked through, 2 to 4 minutes more.