LEMONY SALMON (A.K.A. PINK PRINCESS FISH)
After renaming salmon the Pink Princess Fish, my three year old gobbles it up going for seconds and thirds. She loves lemon and this recipe produces a very moist fish. I usually serve it up with a lemony broccoli, also known as fairy trees in our house.
Provided by C. Taylor
Categories Very Low Carbs
Time 17m
Yield 4 serving(s)
Number Of Ingredients 5
Steps:
- In a pan heat olive oil over medium-high heat and then add the salmon with half the lemon juice and salt, and some pepper.
- Let cook approximately 5-7 minutes depending on thickness and then flip over, adding the remaining lemon juice and salt, and some more pepper. Cook until browned, another 5-7 minutes and then flip and brown other side.
Nutrition Facts : Calories 292.4, Fat 16, SaturatedFat 2.4, Cholesterol 88.7, Sodium 3602.9, Carbohydrate 1.8, Fiber 0.1, Sugar 0.5, Protein 34.1
LEMONY SALMON
This was put together by me and my mother. My Family has fish once a week, and my mother used to just make it plain. Since I like sprucing up things, we decided to put a simple (and I mean really simple) recipe together. If you have a convection oven or an oven that includes convection cooking (like mine does, and it also allows for baking and custom broil), than try this simple recipe.
Provided by Studentchef
Categories Very Low Carbs
Time 35m
Yield 5 serving(s)
Number Of Ingredients 4
Steps:
- Line a baking sheet with tin foil, and rest the fish on top of the tin foil.
- Drizzle the lemon onto the fish.
- Season with parsley, salt and pepper.
- Put in a preheated 350° F oven (I used the convection method, but if your oven does not have that option, then just bake). Cook it for 30 minutes or until done.
Nutrition Facts : Calories 117, Fat 4, SaturatedFat 0.7, Cholesterol 41.7, Sodium 68.9, Carbohydrate 0.5, Fiber 0.1, Sugar 0.2, Protein 18.6
ROASTED LEMONY FISH WITH BROWN BUTTER, CAPERS AND NORI
Drizzling a mild, white fish with a caper-spiked browned butter is classic for a reason. The butter adds richness to the lean fish, and the tanginess of capers and lemon perks up any mellowness. In this version, adapted from the chef Danielle Alvarez's cookbook "Always Add Lemon" (Hardie Grant, 2020), nori oil adds another layer of umami flavor. It's both bright and deep, with a silky texture that's easy to achieve. Serve it with rice or bread to mop up all the saline, buttery juices.
Provided by Melissa Clark
Categories seafood, main course
Time 30m
Yield 6 servings
Number Of Ingredients 10
Steps:
- Heat oven to 475 degrees. Put fish on a rimmed baking sheet and season with salt and pepper; set aside.
- Make the nori oil: Place crumbled seaweed snacks in a blender or mini food processor. With the motor running, drizzle in 1/4 cup of the olive oil and continue to blend until the oil is black, 1 to 3 minutes, scraping down the sides if needed. (Because there's such a small amount of liquid, you may need to stir a lot in between pulses. If you like, you can double the ingredients and save some for next time; it will keep for at least a few weeks in the fridge.) When the oil is well blended, stir in a pinch each of salt and pepper and set aside.
- Pour the remaining 1/4 cup olive oil all over fish. Thinly slice 1 1/2 lemons. (Save the other lemon half for serving.) Arrange lemon slices on top of the fish. Roast until the fish is opaque and just cooked through but not yet flaky, about 10 to 15 minutes, depending on the thickness of fish. Remove from oven and brush two-thirds of the nori oil on top of fish; set aside to rest while preparing the butter.
- In a small saucepan, melt the butter over medium heat. Cook, swirling occasionally, until the foam subsides, the milk solids turn golden-brown and it smells nutty and toasty, 3 to 5 minutes. Add parsley and capers, and cook for another minute. (Be careful when adding capers, as they may splatter once they hit the hot butter.) Pour the sizzling butter mixture over the fish and squeeze a little lemon juice from the reserved half on top. Serve immediately with remaining nori oil on the side for more drizzling.
LEMON GARLIC SALMON
Fresh salmon needs very little preparation. These salmon fillets are cooked in good, sweet butter and minced garlic, and then sprinkled with a little lemon juice. If you'd like a little more kick and a fancy presentation, caramelize onions and serve them atop the cooked salmon.
Provided by Ann
Categories Main Dish Recipes Seafood Main Dish Recipes Salmon Salmon Fillet Recipes
Time 30m
Yield 2
Number Of Ingredients 5
Steps:
- Season salmon fillets on both sides with lemon pepper.
- In a large skillet, melt butter over medium high heat. Stir in garlic. Place salmon in pan. Cook for 10 minutes per inch of thickness, or until fish flakes when tested with a fork. Flip fillets halfway through cooking to brown on both sides. Sprinkle with lemon juice before serving.
Nutrition Facts : Calories 323 calories, Carbohydrate 6.9 g, Cholesterol 96.6 mg, Fat 23.9 g, Fiber 2.6 g, Protein 23.3 g, SaturatedFat 9.8 g, Sodium 300.6 mg, Sugar 0.1 g
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