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
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
More about "hazelnut and coriander spiced sous vide salmon recipes"
SOUS VIDE SALMON RECIPE - SERIOUS EATS
HAZELNUT AND CORIANDER SPICED SOUS-VIDE SALMON RECIPE | RECIPE ...
From pinterest.com
SOUS VIDE CURED SALMON RECIPE - GREAT BRITISH CHEFS
From greatbritishchefs.com
HAZELNUT AND CORIANDER SPICED SOUS VIDE SALMON RECIPES
From wikifoodhub.com
HAZELNUT AND CORIANDER SPICED SOUS-VIDE SALMON
From diningandcooking.com
HAZELNUT AND CORIANDER SPICED SOUS-VIDE SALMON RECIPE - PINTEREST
From pinterest.com
HAZELNUT AND CORIANDER SPICED SOUS-VIDE SALMON RECIPE - EAT YOUR …
From eatyourbooks.com
BEST SPICED SALMON WITH CORIANDER MASH RECIPES
From alicerecipes.com
THE BEST SOUS VIDE SALMON RECIPE - SOUS VIDE WAYS
From sousvideways.com
HAZELNUT AND CORIANDER SPICED SOUS-VIDE SALMON RECIPE - EAT YOUR …
From eatyourbooks.com
MIRACULOUS SOUS VIDE RECIPES - RECIPES FROM NYT COOKING
From cooking.nytimes.com
HAZELNUT AND CORIANDER SPICED SOUS-VIDE SALMON
From savorydumplings.blogspot.com
HAZELNUT AND CORIANDER SPICED SOUS-VIDE SALMON RECIPE
From cooking.stg.nytimes.com
HAZELNUT AND CORIANDER SPICED SOUS-VIDE SALMON RECIPE
From pinterest.com.au
HONEY, GINGER AND CORIANDER GLAZED SALMON - THE CAFé SUCRE FARINE
From thecafesucrefarine.com
STOVETOP SALMON RECIPES - RECIPES FROM NYT COOKING
From cooking.nytimes.com
BEST SOUS VIDE SALMON RECIPES
From alicerecipes.com
HAZELNUT RECIPES - NYT COOKING
From cooking.nytimes.com
HAZELNUT AND CORIANDER SPICED SOUS VIDE SALMON RECIPES RECIPE
From alicerecipes.com
SOUS VIDE RECIPES - NYT COOKING
From cooking.nytimes.com
You'll also love