FLAVORFUL SALMON FILLETS
Compliments are a sure thing when I fix these fabulous salmon fillets. A tasty marinade pumps up the flavor and keeps them moist and tender. -Krista Frank, Rhododendron, Oregon
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 2 servings.
Number Of Ingredients 10
Steps:
- In a bowl or shallow dish, combine the first 9 ingredients. Add salmon and turn to coat; cover and refrigerate for 15 minutes, turning once., Drain fillets, discarding marinade. Place salmon on oiled grill rack, skin side down. Grill, covered, over medium heat or broil 4 in. from the heat until fish just begins to flake easily with a fork, 13-15 minutes.
Nutrition Facts : Calories 330 calories, Fat 18g fat (4g saturated fat), Cholesterol 100mg cholesterol, Sodium 204mg sodium, Carbohydrate 4g carbohydrate (3g sugars, Fiber 0 fiber), Protein 34g protein. Diabetic Exchanges
THE BEST BAKED SALMON
This simple baked salmon really hits all the right notes: tangy, sweet, savory, a little spicy and crunchy. Cooking a larger piece makes for a nice presentation. Topped with buttery golden breadcrumbs and parsley, it's perfect for a weeknight dinner yet fancy enough to serve to guests.
Provided by Food Network Kitchen
Categories main-dish
Time 25m
Yield 4 servings
Number Of Ingredients 10
Steps:
- Preheat the oven to 425 degrees F. Line a baking sheet with foil. Mix the brown sugar, paprika, garlic powder, cayenne pepper, 1 teaspoon kosher salt and a generous amount of freshly ground black pepper in a small bowl. Mix the panko with the parsley, butter, 1/4 teaspoon kosher salt and a few grinds of black pepper in another small bowl.
- Place the salmon skin-side down on the prepared baking sheet and spread the surface with the Dijon. Press the brown sugar mixture all over the salmon then top with the breadcrumb mixture. Crimp all four sides of the foil to create a border around the salmon, this will help collect the juices so they don't spread and burn. Bake until the breadcrumbs are golden brown, and the salmon is firm and flakes easily when pressed, 15 to 18 minutes. Cut into four equal portions for serving.
SALMON FILLETS WITH WILD MUSHROOM RAGOûT
Steps:
- Melt 3 tablespoons butter in heavy large skillet over medium heat. Add shallots and sauté 2 minutes. Increase heat to medium-high. Add mushrooms; sauté until beginning to brown, about 8 minutes. Add clam juice and wine; boil until liquids are syrupy and almost evaporated, about 20 minutes. (Can be made 6 hours ahead. Cover and chill. Rewarm over medium heat, stirring frequently.) Add cream to mushrooms; boil until thickened, about 1 minute. Mix in chopped tarragon. Season with salt and pepper.
- Preheat broiler. Arrange salmon skin side down on broiler pan. Brush with lemon juice, then butter. Sprinkle with salt and pepper. Broil until just cooked through, without turning, about 6 minutes. Transfer to plates. Spoon mushrooms over. Garnish with tarragon.
SALMON FILLETS RAGOUT
I believe this recipe came from a Bon Appetit magazine. It is a nice way to make salmon with wild mushrooms. I like to serve this dish with wild rice and a green veggie.
Provided by Expat in Holland
Categories Very Low Carbs
Time 40m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Melt butter in skillet.
- Add garlic and onion and sautee about 3 minutes. Reduce heat to medium.
- Add mushrooms and sautee until mushrooms are tender about 8 minutes.
- Add clam juice and wine and bring to a boil.
- Continue to cook until liquid turns syrupy about 15 minutes.
- Add cream and boil for 2 minutes.
- Stir in tarragon, salt and pepper.
- Remove from stove.
- Meanwhile, place salmon on a greased baking dish in a single layer.
- Brush fillets with olive oil and lemon juice.
- Broil salmon 4 inches from heat source, for about 8 minutes. Turn salmon over and broil for another 8 minutes.
- Plate salmon. Top with mushroom ragout.
- Serve.
Nutrition Facts : Calories 610.8, Fat 32.1, SaturatedFat 11.6, Cholesterol 208.6, Sodium 357.9, Carbohydrate 9.3, Fiber 1.1, Sugar 3.3, Protein 66
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