PAN-FRIED SALMON WITH GREEN GODDESS TZATZIKI
Provided by Giada De Laurentiis
Categories main-dish
Time 1h40m
Yield 4 servings
Number Of Ingredients 13
Steps:
- For the tzatziki: Combine the yogurt, mayonnaise, basil, chives, tarragon, vinegar, salt and pepper in a food processor. Blend until the herbs are finely chopped and the sauce is pale green. Scrape the sauce into a bowl.
- Coarsely grate the cucumber using the large holes of a box grater onto a paper-towel-lined-plate; pat dry. Mix the cucumber into the tzatziki. Add salt and pepper to taste. The tzatziki can be made 4 hours ahead, covered and chilled, and stirred before serving.
- For the salmon: Sprinkle the salmon with salt and pepper. Heat the oil over medium-high heat in a large skillet. Cook the salmon, skinned-side-up, until golden brown, about 4 minutes. Flip the fish using a fish spatula and cook for 2 minutes for medium doneness.
- Serve warm, at room temperature or chilled with the tzatziki. To serve chilled, cool, cover, and chill up to 1 day.
Nutrition Facts : Calories 472 calorie, Fat 28 grams, SaturatedFat 5 grams, Cholesterol 121 milligrams, Sodium 540 milligrams, Carbohydrate 6 grams, Fiber 1.5 grams, Protein 51 grams, Sugar 4 grams
SHRIMP WITH GREEN GODDESS SAUCE
Provided by Claire Robinson
Time 9m
Yield 4 servings
Number Of Ingredients 8
Steps:
- Bring a 6-quart pot of highly salted water to boil over high heat. Add the shrimp to the boiling water and simmer until they are cooked through, 3 to 4 minutes. With a slotted spoon or strainer, transfer the shrimp to a bowl of ice water to stop the cooking. Once cooled, drain, pat dry and reserve.
- Puree the creme fraiche, tarragon, scallions, zest and lemon juice in food processor until smooth. Season with salt and pepper. Transfer to a bowl and serve with the reserved shrimp.
- BYOC: For a little extra depth of flavor, try adding an anchovy fillet to the puree... trust me, it's great!
GREEN GODDESS SALMON WITH POTATOES AND SNAP PEAS
A sheet pan and a broiler are the secret to many easy weeknight meals. In this particularly vibrant dish, they impart a complex grill-like flavor to salmon and potatoes, which are broiled simultaneously on the same sheet pan. While they cook, you'll blend together a lively green goddess dressing of fresh herbs, yogurt, mayonnaise, garlic and anchovies. When the oven timer chimes, toss the roasted potatoes with raw cucumbers and snap peas. Serve alongside the just-flaky salmon and dollop with the verdant dressing. The crunchy vegetables, warm potatoes, tender fish and creamy dressing make for an unexpected though delightful combination. (For the dressing, tarragon, dill, parsley or cilantro will provide a familiar flavor to this classic sauce, but mint or arugula will work, too.)
Provided by Sarah Copeland
Categories dinner, seafood, vegetables, main course
Time 25m
Yield 4 servings
Number Of Ingredients 13
Steps:
- Heat the broiler to high with the rack about 6 inches from the broiler. On a sheet pan lined with a silicone mat or aluminum foil, toss the potatoes with 2 tablespoons oil, season with salt and pepper and spread out in an even layer. Broil until crispy and brown and just getting tender, about 10 minutes, turning with a spatula halfway through.
- Meanwhile, rub the remaining 2 tablespoons oil on both sides of the fish and season generously with salt and pepper. Remove the sheet pan from the oven, move the potatoes to the edges and nestle the fish between them, skin-side up. Broil until the skin is crispy, about 5 minutes. With a large spatula, flip the fish and continue to broil until the fish flakes easily but the center is still pink and glossy, 3 to 5 minutes. (If the potatoes are done after cooking the fish on the first side, pull them from the oven and transfer to a large serving bowl. If not, leave them until the fish is cooked to your desired doneness.)
- While the fish cooks, combine the parsley, mixed herbs, anchovy, garlic, lemon zest, yogurt and mayonnaise in a blender and purée until thick and uniformly green. Taste and season with salt and pepper as needed.
- Remove the fish and potatoes from the oven. Scrape the potatoes into a large bowl and toss with the snap peas and cucumbers; squeeze half the lemon over the top, season with salt and pepper and toss again. Cut the remaining lemon half into 4 wedges.
- Transfer the fish and vegetables to a platter and serve the dressing on the side; or divide the fish and vegetables among four plates and dollop with dressing. Sprinkle with dill and serve with lemon wedges.
POACHED SALMON WITH GREEN GODDESS DRESSING
Provided by Martha Stewart
Categories Food & Cooking Ingredients Seafood Recipes Salmon Recipes
Number Of Ingredients 9
Steps:
- In a medium skillet, combine the onion, carrot, celery, peppercorns, bay leaves, and wine. Add enough water to come 1 1/2 inches up side of skillet. Bring to a boil; reduce heat, and simmer 15 minutes.
- Season salmon fillets with salt and pepper, and place in skillet. Cover; simmer 5 minutes. Remove from heat, let stand until fillets are opaque, 8 to 10 minutes. Serve warm or chilled with dressing.
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CREAM SAUCE FOR SALMON (KETO FRIENDLY) - CREATIONS BY KARA
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5/5 (4)Total Time 12 minsCategory Main DishCalories 747 per serving
- Pat the salmon dry with a paper towel. Sprinkle the skinless side of the salmon with salt and pepper.
- Heat a cast iron or other heavy skillet to medium high heat. Add the oil and place the salmon skin side up. Cook for about 4-5 minutes.
- Carefully flip the salmon and turn the heat to medium low. Continue to cook till the salmon flakes easily, usually 3-4 minutes. Remove salmon from skillet.
- Turn the pan to low and add the cream, lemon juice, garlic, salt, and lemon zest. Stir till heated through. Serve over salmon.
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