SALMON WITH SWEET AND SPICY RUB
Provided by Ellie Krieger
Categories main-dish
Time 17m
Yield 6 servings, serving size: 1 salmon fillet
Number Of Ingredients 8
Steps:
- Coat your grill or a grill pan with cooking spray and preheat over medium heat. While the grill is heating, combine the brown sugar, chili powder, cumin, salt, and pepper. Brush each salmon fillet with 1/2 teaspoon of the oil, then rub each fillet with about 1/2 tablespoon of the spice mixture.
- Grill the salmon, flesh side down, until charred, 4 to 5 minutes. Flip the salmon and cook another 5 to 6 minutes for medium doneness. For well done fish, cook an additional 1 to 2 minutes. Remove to a platter and serve immediately.
- Excellent source of: Protein, Thiamin, Riboflavin, Niacin, Vitamin B6, Vitamin B12, Pantothenic Acid, Copper, Phosphorus, Potassium, Selenium
- Good source of: Folate, Magnesium
SMOKY AND SPICY ROASTED SALMON
Inspired by the smoke, spice and sweetness that characterize classic dry barbecue rubs, this super easy salmon recipe skips the grill, making for easy cleanup and a dinner that's doable any night of the week. While a fragrant rub like this one might overpower a milder fish, salmon stands up to strong flavors beautifully. This dish works well with summer picnic sides like coleslaw and potato salad, but it is equally good with roasted potatoes and a simple green salad. The rub is only mildly spicy as written, so add a pinch of cayenne if you'd like a little more kick.
Provided by Lidey Heuck
Categories dinner, weekday, seafood, main course
Time 25m
Yield 4 servings
Number Of Ingredients 9
Steps:
- Heat the oven to 450 degrees. Pat the salmon fillets dry with a paper towel and place them in an ovenproof baking dish large enough to hold them without crowding.
- In a small bowl, combine the brown sugar, salt, mustard powder, paprika, chili powder, pepper and garlic powder; mix well with a fork.
- Sprinkle the spice rub over the fillets, then turn them, pressing gently, to coat all sides with the rub. Brush the fillets all over with the olive oil.
- Roast the salmon for 12 to 14 minutes, depending on the thickness of the fillets, until it flakes easily and is just cooked in the center. Let the salmon rest for 5 minutes, then sprinkle lightly with salt and serve.
SENSATIONAL SPICED SALMON
A bold rub gives this quick seafood entree fantastic flavor. Paired with a green veggie and rice, my spicy salmon is a delightful weeknight dinner that's special enough for company. -Michele Doucette, Stephenville, Newfoundland and Labrador
Provided by Taste of Home
Categories Dinner
Time 25m
Yield 4 servings.
Number Of Ingredients 7
Steps:
- Preheat oven to 350°. Combine the first six ingredients; rub over salmon. Place in an 11x7-in. baking dish coated with cooking spray. Bake, uncovered, until fish flakes easily with a fork, 15-20 minutes.
Nutrition Facts : Calories 244 calories, Fat 13g fat (3g saturated fat), Cholesterol 67mg cholesterol, Sodium 392mg sodium, Carbohydrate 9g carbohydrate (7g sugars, Fiber 1g fiber), Protein 23g protein. Diabetic Exchanges
ROASTED SALMON WITH SCALLOPS AND MUSTARD BUTTER
Steps:
- Preheat the oven to 450 degrees F.
- Place the salmon piece or fillets skin-side up in a shallow ovenproof dish. Cook in the oven for 15 minutes.
- Meanwhile gently melt the butter in a small saucepan. Remove from the heat and stir in the mustard and dill. Season to taste. Remove the salmon from the oven and arrange the scallops round it, baste with the mustard sauce.
- Return to the oven for a further 5 minutes. Slice the salmon quite thickly and serve on top of the spinach rocket and spoon over the mustard butter.
SPICY STIR-FRY WITH SCALLOPS
Provided by Ree Drummond : Food Network
Categories main-dish
Time 20m
Yield 4 servings
Number Of Ingredients 16
Steps:
- Heat a large nonstick skillet over medium-high heat and add the peanut oil.
- In a bowl, mix together the soy sauce, vinegar, brown sugar, cornstarch, ginger and sriracha. Set aside.
- Add the scallops to the skillet and sear until nice and browned, 2 minutes per side. Remove to a plate.
- Crank up the heat to high. Add the baby corn, squash and broccoli and cook, stirring everything around, for 2 minutes. Then add the snow peas and chile pepper and continue to cook for about 1 minute.
- Give the reserved sauce a quick stir and add it to the skillet along with 1/2 cup water. Continue to cook until the sauce thickens, about a minute or two. Add the scallops back to the skillet and gently stir to coat them in the sauce.
- Serve immediately over rice and garnish with the scallions and cilantro.
ROASTED RED PEPPER SALMON PASTA
Simply an awesome flavor combination of Pacific Northwest and Italian cuisine!
Provided by David Van Klinken
Categories Main Dish Recipes Seafood Main Dish Recipes Salmon Salmon Fillet Recipes
Time 45m
Yield 5
Number Of Ingredients 12
Steps:
- Preheat outdoor grill for medium heat and lightly oil the grate.
- Puree roasted red peppers in a food processor; transfer to a cold large skillet.
- Stir chicken broth, Parmesan cheese, 1/2 cup cilantro, cornstarch, jalapeno pepper, and garlic into red pepper puree.
- Bring red pepper mixture to a boil over medium-high heat, stirring constantly, until thickened, about 10 minutes. Keep warm.
- Bring a large pot of lightly salted water to a boil. Stir angel hair and olive oil into the boiling water, stirring occasionally until cooked through but firm to the bite, 4 to 5 minutes. Drain.
- Cook salmon, skin side up, until skin begins to loosen, about 5 minutes. Remove from grill and peel skin. Continue cooking on other side until salmon flakes easily with a fork, about 5 minutes.
- Divide angel hair pasta among 5 warm plates. Nestle a salmon fillet into each pasta portion. Drizzle red pepper sauce around salmon onto pasta. Garnish with 1 tablespoon cilantro and chives.
Nutrition Facts : Calories 473.9 calories, Carbohydrate 43.2 g, Cholesterol 66.4 mg, Fat 18.8 g, Fiber 2.9 g, Protein 31.7 g, SaturatedFat 4.5 g, Sodium 894.9 mg, Sugar 3 g
SPICY SEARED SCALLOPS
Sea scallops are dredged in flour, seasoned with a spicy blend of cayenne pepper, cumin, coriander, salt, and cardamom, then seared and served with shredded romaine on rounds of daikon.
Provided by Martha Stewart
Categories Food & Cooking Appetizers
Yield Makes 48
Number Of Ingredients 10
Steps:
- Combine flour, cayenne pepper, cumin, coriander, salt, and cardamom in a small bowl. Dip each halved scallop into the flour mixture to coat; set aside.
- Place daikon rounds on serving platter. Top each with shredded lettuce; set aside.
- Heat a medium nonstick skillet over medium heat. Coat with olive-oil spray, add coated scallops, and sear until light golden brown and cooked through, about 1 minute per side. Transfer each seared scallop half to a daikon round. Serve warm or at room temperature.
Nutrition Facts : Calories 20 g, Cholesterol 5 g, Protein 3 g, Sodium 59 g
SPICY SALMON PATTIES
Made with canned salmon, these patties are good hot or cold. I usually serve them on buns with slices of ripe tomato, sweet red onion, and red and green bell pepper. -Barbara Coston of Little Rock, Arkansas
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 4 servings.
Number Of Ingredients 12
Steps:
- Place the first 5 ingredients in a blender or food processor; cover and process until mixture resembles fine crumbs. , In a bowl, combine the eggs, salmon, onion, green pepper, jalapeno, garlic and 1/2 cup crumb mixture. Shape into eight 1/2-in.-thick patties. Coat with remaining crumb mixture., In a large nonstick skillet over medium heat, cook patties in oil until golden brown, 4-5 minutes on each side.
Nutrition Facts : Calories 339 calories, Fat 18g fat (3g saturated fat), Cholesterol 176mg cholesterol, Sodium 607mg sodium, Carbohydrate 13g carbohydrate (2g sugars, Fiber 2g fiber), Protein 30g protein. Diabetic Exchanges
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