Lemon Salmon With Lima Beans Recipes

Steps:

• Preheat broiler. Rub fillets with 2 teaspoons oil; sprinkle with seafood seasoning. Place on a greased rack of a broiler pan. Broil 5-6 in. from heat 6-8 minutes or until fish just begins to flake easily with a fork., Meanwhile, in a large skillet, heat remaining oil over medium heat. Add garlic; cook 15-30 seconds or until fragrant. Add beans, salt and pepper, stirring to coat beans with garlic oil. Stir in spinach until wilted. Serve salmon with spinach mixture and lemon wedges.

Steps:

• Rinse and sort beans; soak according to package directions. Drain and rinse beans, discarding liquid. , Place beans in a large saucepan; add bay leaves and water to cover by 2 in. Bring to a boil. Reduce heat; simmer, covered, until beans are tender, 1-1/4 to 1-1/2 hours. Drain., In a large skillet, heat 1 tablespoon oil over medium heat. Add onion; cook and stir until tender, 3-4 minutes. Add garlic; cook 1 minute longer. Add next 6 ingredients. Stir in drained beans and remaining oil; toss to combine. Sprinkle with additional parsley.

Steps:

• Put the potatoes in a saucepan; cover with cold water by 1 inch and season with salt. Bring to a boil, then reduce the heat to medium and simmer 8 minutes. Add the lima beans; simmer until the potatoes are fork-tender, 4 minutes. Reserve 1/4 cup cooking water, then drain and return to the pot. Add the sour cream, 1 tablespoon butter and the reserved cooking water. Season with salt and pepper and smash.
• Combine the paprika, thyme, cayenne and 1 teaspoon salt in a bowl; sprinkle on both sides of the salmon. Heat the vegetable oil in a large skillet over medium heat. Add the salmon and cook until browned and just cooked through, 3 to 4 minutes per side.
• Stir the scallions into the potatoes and top with the remaining 1 tablespoon butter. Serve with the salmon and lime wedges.

Steps:

• Combine the orange juice, (regular) lemon juice, oregano, cinnamon, cumin, cloves, garlic, 1 teaspoon salt and 1/2 teaspoon pepper in a small bowl. Rub the mixture all over the chicken, place in a resealable bag or a covered bowl and refrigerate for at least 2 hours and up to overnight.
• Add the canola oil to a large Dutch oven and heat over medium-high heat. Add the chicken skin-side down in batches and cook until the skin is crispy and brown, 6 to 8 minutes. Using tongs, turn the chicken and continue to cook and turn until the skin is well browned on all sides, about 5 minutes more. Transfer the chicken to a large plate and reserve.
• Add the onion to the chicken drippings in the pot and cook, stirring frequently, until soft and translucent, 3 to 5 minutes. Add the tomatoes, bell pepper and 1/2 teaspoon salt and cook, stirring occasionally, until the tomatoes have released most of their juices, 5 to 7 minutes.
• Return the chicken to the pot and add the broth, lemon zest, Meyer lemon slices and 1 teaspoon salt. Bring to a boil, then reduce the heat and simmer until the chicken is cooked through, 20 to 25 minutes. Remove the chicken to a cutting board or plate. When cool enough to handle, shred the meat off the bones and return it to the pot.
• Meanwhile, make the tiritas de totopos (alternatively, you can use store-bought tortilla chips). Add the peanut oil to a small saucepan and heat over medium-high heat until shimmering. Working in 4 batches, fry the tortilla strips in 4 batches until lightly browned, 2 to 4 minutes. Transfer each batch to a bowl using a slotted spoon or a spider and season with salt, about 1/4 teaspoon per batch, tossing to coat. Place on a paper towel-lined plate to absorb excess oil and repeat with the remaining batches.
• Divide the soup and chicken among bowls. Garnish with the crispy tortilla chips and Meyer lemon wedges if desired.

Steps:

• Place salmon in a 13x9-in. baking dish; add lemon and lime juices. Sprinkle with seafood seasoning and salt. Bake, uncovered, at 425° until fish flakes easily with a fork, 10-15 minutes., Meanwhile, in a large skillet coated with cooking spray, saute peppers and onion in oil for 3 minutes. Add the corn, mushrooms and asparagus; cook and stir just until vegetables reach desired doneness, 3-4 minutes longer. Stir in tarragon. Serve with salmon.