ROASTED DILL SALMON
This oven-roasted salmon is adapted from the cookbook "Bottom of the Pot: Persian Recipes and Stories" (Flatiron, 2018) by Naz Deravian. The dish comes from Ms. Deravian's stepmother, who likes to combine her native Japanese ingredients with Iranian ones like pomegranate molasses. Get a quick pot of rice started as the salmon marinates and you can have dinner prepped in less than 20 minutes. Serve with sheveed polo (Iranian dill rice) and make sure to drizzle plenty of the pan juices over the salmon and rice.
Provided by Naz Deravian
Categories dinner, quick, seafood, main course
Time 20m
Yield 4 to 6 servings
Number Of Ingredients 11
Steps:
- Heat the oven to 425 degrees with the rack in the center position. Choose a baking sheet or baking dish that fits the salmon snugly (so the juices don't disperse and burn) and line it with parchment paper. Place the salmon skin-side down on the baking sheet and season well with salt and pepper.
- Combine the rest of the ingredients in a small bowl and spoon over the salmon. If you have time, flip the salmon and let marinate directly on the baking sheet, flesh-side down, for 15 minutes.
- Roast the salmon skin-side down until cooked through to your liking, 9 to 12 minutes. Serve with extra lime or orange wedges, and drizzle the pan juices over the salmon and rice.
SWEDISH SHRIMP SALAD WITH DILL
This recipe is for Swedish dill-covered mini shrimp, perfect on open-faced sandwiches, on top of deviled or boiled eggs, or just by itself.
Provided by BuckshotFulcrum
Categories Salad Seafood Salad Recipes Shrimp Salad Recipes
Time 40m
Yield 4
Number Of Ingredients 7
Steps:
- Mix sour cream, mayonnaise, and dill in a bowl. Stir in 1 teaspoon lemon zest and 1/2 of the lemon juice. Set remaining zest and juice aside for another use.
- Blot shrimp dry with paper towels and add to sour cream mixture. Add salt and season with pepper; mix well. Put in the refrigerator until chilled, about 30 minutes.
Nutrition Facts : Calories 310.2 calories, Carbohydrate 5.5 g, Cholesterol 245.5 mg, Fat 21.3 g, Fiber 1.4 g, Protein 25.6 g, SaturatedFat 7.6 g, Sodium 502.6 mg, Sugar 0.2 g
GRILLED SHRIMP WITH LEMON-DILL BUTTER AND ORZO SALAD
Provided by Bobby Flay
Categories appetizer
Time 1h35m
Yield 4 to 6 servings
Number Of Ingredients 21
Steps:
- Place lemon juice in a small non-reactive saucepan and reduce to 3 tablespoons. Place the butter in a medium bowl, add the lemon syrup and dill, then season with salt and pepper to taste. Mix well and scrape into a ramekin. Refrigerate for 1 hour.
- Whisk together the zest, juice, oil, dill, and garlic, then season with salt and pepper, to taste. Mix the pasta, cheese, peppers, olives, and scallions together in a bowl. Pour the vinaigrette over and mix to combine. Add the oregano and season with salt and pepper, to taste.
- Preheat grill to high. Toss the shrimp in some olive oil and season with salt and pepper to taste. Thread 5 shrimp on a skewer, bending the shrimp so that the skewer passes through it twice. Grill, turning once for 4 to 5 minutes. Remove the shrimp from the grill to a large platter and brush generously with Lemon-Dill Butter. Garnish with fresh dill.
ROASTED SHRIMP SALAD WITH ORANGE AND DILL
I got this off the cooking channel and it's SO good. I get asked to bring it to all things I am invited to!
Provided by Sarah Carlson @Blondie_B
Categories Other Salads
Number Of Ingredients 11
Steps:
- Zest orange and place in bowl. Squeeze same orange to get 2 Tbsp of juice. Add to zest. Add mayo, salt, pepper whisk together. Add vinegar, whisk again. Set aside.
- In another bowl add onion, dill and capers-set aside.
- Roast shrimp-peel and de-vein shrimp. Place on cookie sheet in single layer. Drizzle with extra virgin olive oil, salt and pepper. Toss to coat, bake @ 400 for 6-8 mins.
- When done place shrimp in bowl. Add sauce to shrimp in bowl for portion control (make sure shrimp is still warm when adding sauce, it absorbs better) Add veggies and toss. Add more salt and pepper as desired to taste.
- Let sit 20 mins @ room temp then serve immediately. Or cool 1-2 hours before serving.
INA GARTEN'S SHRIMP SALAD (BAREFOOT CONTESSA)
Make and share this Ina Garten's Shrimp Salad (Barefoot Contessa) recipe from Food.com.
Provided by rickoholic83
Categories < 30 Mins
Time 30m
Yield 10-12 serving(s)
Number Of Ingredients 9
Steps:
- In a large bowl, whisk together the mayonnaise, mustard, vinegar, salt, pepper and dill.
- Combine with the shrimp.
- Add the red onion and celery and check the seasonings.
- Serve or cover and refrigerate for a few hours.
- Note: If using a food processor to mince the onion and celery, make sure you drain them in a colander before adding them to the salad.
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INA GARTEN'S ROASTED SHRIMP SALAD (BAREFOOT CONTESSA) …
From foolproofliving.com
Estimated Reading Time 8 mins
- Place the shrimp on to a baking sheet in one layer. Drizzle it with olive oil and sprinkle it with salt and pepper. Roast for 7-8 minutes, making sure to turn once during cooking.
- Mix vegenaise, orange zest, orange juice, white wine vinegar, dill, capers, and red onion in a large bowl.
- Add shrimp. Stir gently to make sure that the shrimp is coated with the vegenaise mixture. Taste for seasoning and add more if necessary.
SHRIMP SALAD FROM INA GARTEN – LEITE'S CULINARIA
From leitesculinaria.com
4.7/5 (60)Total Time 2 hrsCategory MainsCalories 420 per serving
- Bring 5 quarts water, 3 tablespoons salt, and the lemon to a boil in a large saucepan. Add half the shrimp and reduce the heat to medium. Cook, uncovered, for only 3 minutes, or until the shrimp are barely cooked through. Use a slotted spoon to move the shrimp into a bowl of cool water.
- Bring the water back to a boil and repeat with the remaining shrimp. When cool enough to handle, peel and devein the shrimp and place in a large bowl.
- In a separate bowl, whisk together the mayonnaise, mustard, wine, 1 teaspoon salt, the pepper, and dill. Add as much of the dressing as you like to the peeled shrimp along with the red onion, celery, and lemon zest, if using, and gently toss. Taste and adjust the seasonings accordingly. Serve immediately or cover and refrigerate for a few hours.
INA GARTEN'S ROASTED SHRIMP SALAD - RECIPE DIARIES
From recipe-diaries.com
5/5 (3)Total Time 23 minsCategory EasyCalories 249 per serving
- Peel and devein the shrimp. Place them on a sheet pan with the olive oil, 1 teaspoon salt and 1/2 teaspoon pepper and toss together. Spread the shrimp on one layer and roast for 6 to 8 minutes, just until pink, firm and cooked through. Allow to cool for 3 minutes.
- Meanwhile, make the sauce. In a large bowl, whisk together the mayonnaise, orange zest, orange juice, vinegar, 1/2 teaspoon salt, and 1/2 teaspoon pepper. When the shrimp are cool, add them to the sauce and toss. Add the dill, capers, and red onion and toss well. The flavors will improve if you allow the salad to sit at room temperature for 30 minutes. Otherwise, chill and serve at room temperature.
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