POACHED SALMON WITH CHAMPAGNE SAUCE
Steps:
- In a large straight sided frying pan over medium-high heat, add olive oil. Add shallots and saute until soft; 1 to 2 minutes.
- Add Champagne, lemon juice, and parsley to pan. Bring to a boil and reduce heat to a bare simmer.
- Slide fillets into liquid, cover and poach 3 to 4 minutes or until done. Transfer to plate; set aside. DO NOT EMPTY PAN.
- Ladle 1/2 cup of poaching liquid into small pot over medium heat. Add cream and bring to a boil. Reduce to a simmer and whisk in white sauce mix. Stirring constantly, simmer 1 minute. Return fish to poaching liquid just to heat through.
- Transfer fish to serving plate, spoon over sauce and garnish with lemon and parsley.
- For the salad, mix together arugula, tomatoes, corn, and dressing. Garnish with Parmesan shavings.
OVEN-STEAMED SALMON
This simple way to roast salmon brings spectacular results with hardly any worry on the cook's part. The Mediterranean cookbook author Paula Wolfert learned it from the French chef Michel Bras, and it rises and falls on the thinness of the sheet pan. A pan of water delivers enough moisture to steam the fish briefly at a low temperature, producing a final product that is soft and deliciously juicy. It adapts easily to almost any salmon fillet. Emily Kaiser Thelin, who includes it in her biography of Ms. Wolfert, "Unforgettable," says a center-cut of wild-caught Alaska king works best and suggests pairing it with a salad or cracked green olive relish.
Provided by Kim Severson
Categories dinner, for one, for two, lunch, weekday, weeknight, seafood, main course
Time 30m
Yield 1 to 8 servings, depending on the quantity cooked
Number Of Ingredients 5
Steps:
- Position an oven rack in the lower third of the oven and a second rack in the upper third. Heat the oven to between 225 and 275 degrees. Grease a thin sheet pan with olive oil.
- Carefully place a frying pan of just-boiled water on the lower oven rack. Arrange the salmon on the prepared sheet pan, season generously with salt and pepper, and place on the upper oven rack. Bake until an instant-read thermometer inserted into the thickest part registers 110 degrees for rare, 115 degrees for medium-rare, or 125 degrees for medium. This should take 10 to 12 minutes for 5-ounce fillets or 20 to 25 minutes for a 2 1/2-pound fillet. (The color of the salmon will not turn dull, and the texture will be very juicy.)
- Transfer the salmon to a platter or one or more individual plates and season with more salt and pepper, if desired. Sprinkle with chives, if using, and serve.
Nutrition Facts : @context http, Calories 146, UnsaturatedFat 6 grams, Carbohydrate 0 grams, Fat 10 grams, Fiber 0 grams, Protein 13 grams, SaturatedFat 2 grams, Sodium 156 milligrams, Sugar 0 grams
SALMON WITH CHAMPAGNE
Provided by Food Network
Time 1h50m
Yield 8 servings
Number Of Ingredients 11
Steps:
- FISH: Remove the skin from the fish and pierce the flesh of the fish with a fork. Put fish in a deep dish, season with salt and pepper, add 1/2 cup of mushroom slivers. Marinate for a few hours in champagne.
- Heat the oven to 350 degrees. Cook in a well-buttered pan in the oven for 40-50 minutes, adding onions, thyme and parsley, and the rest of the sliced mushrooms and drizzling the mixture with melted butter. After 20 minutes, add the marinade. Once cooked, keep the salmon warm on a heated platter.
- SAUCE: Pour the strained cooking liquid in a saucepan, reduce to one-fifth, add cream and reduce until smooth. Meanwhile, prepare a Hollandaise sauce, blending egg yolks, melted butter and the lobster butter, and carefully add to the other sauce. Cover the fish with the sauce and the garnish the serving plate with flower petals. Serve hot.
SALMON ROASTED IN BUTTER
This simple fish dish is best made with wild salmon, but it works equally well with the farmed sort. It's astonishingly easy. In a hot oven, melt butter in a skillet until it sizzles, add the salmon, flip, remove the skin, then allow to roast a few minutes more. You'll have an elegant fish dinner in about 15 minutes. Don't be afraid to play with herb and fat combinations: parsley, chervil or dill work well with butter; thyme, basil or marjoram with olive oil; or peanut oil with cilantro or mint.
Provided by Mark Bittman
Categories dinner, easy, quick, main course
Time 15m
Yield 4 to 6 servings
Number Of Ingredients 5
Steps:
- Preheat the oven to 475 degrees. Place the butter and half the herb in a roasting pan just large enough to fit the salmon and place it in the oven. Heat about 5 minutes, until the butter melts and the herb begins to sizzle.
- Add the salmon to the pan, skin side up. Roast 4 minutes. Remove from the oven, then peel the skin off. (If the skin does not lift right off, cook 2 minutes longer.) Sprinkle with salt and pepper and turn the fillet over. Sprinkle with salt and pepper again.
- Roast 3 to 5 minutes more, depending on the thickness of the fillet and the degree of doneness you prefer. Cut into serving portions, spoon a little of the butter over each and garnish with the remaining herb. Serve with lemon wedges.
Nutrition Facts : @context http, Calories 345, UnsaturatedFat 12 grams, Carbohydrate 1 gram, Fat 25 grams, Fiber 0 grams, Protein 27 grams, SaturatedFat 9 grams, Sodium 339 milligrams, Sugar 0 grams, TransFat 0 grams
OVEN-STEAMED SALMON
Salmon steamed in soy sauce and white wine in the oven with a topping of candied ginger and garlic.
Provided by patiasaramom
Categories Main Dish Recipes Seafood Main Dish Recipes Salmon Salmon Fillet Recipes
Time 35m
Yield 4
Number Of Ingredients 7
Steps:
- Preheat the oven to 400 degrees F (200 degrees C).
- Place salmon in a large baking dish and sprinkle with salt and pepper. Spread with garlic and ginger and pour wine and soy sauce gently over top. Cover with aluminum foil.
- Bake in the preheated oven until easily flaked with a fork, about 25 minutes.
Nutrition Facts : Calories 177.8 calories, Carbohydrate 6.6 g, Cholesterol 48.7 mg, Fat 3.9 g, Fiber 0.4 g, Protein 22.6 g, SaturatedFat 0.9 g, Sodium 1408 mg, Sugar 1.9 g
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