SALMON STEAKS WITH SALSA AND CUMIN OKRA
Provided by Moira Hodgson
Categories dinner, easy, weekday, main course
Time 30m
Yield 4 servings
Number Of Ingredients 11
Steps:
- Season the salmon steaks with salt and pepper, and sprinkle them with two tablespoons olive oil.
- In a small bowl, combine the tomatoes, red onion, vinegar and peanut oil. Season to taste with salt and pepper. Set aside.
- Preheat grill. Heat the peanut oil in a large heavy skillet and add the okra. Sprinkle with the cumin, salt and pepper, and cook over moderate heat, turning frequently, until the okra is golden-brown and somewhat crusty (about 15 minutes).
- Grill the salmon steak for three to four minutes on each side for medium rare. Snip the basil leaves and add them to the salsa. Spoon the salsa over the salmon, and garnish with basil sprigs. Serve immediately, passing the okra separately.
Nutrition Facts : @context http, Calories 712, UnsaturatedFat 32 grams, Carbohydrate 19 grams, Fat 48 grams, Fiber 7 grams, Protein 51 grams, SaturatedFat 9 grams, Sodium 1171 milligrams, Sugar 6 grams, TransFat 0 grams
SALMON WITH FRUIT SALSA
Baked salmon and fruit salsa with a spicy kick. Serve over rice.
Provided by Tawnea
Categories Main Dish Recipes Seafood Main Dish Recipes Salmon Salmon Steak Recipes
Time 55m
Yield 4
Number Of Ingredients 14
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Arrange salmon steaks in a shallow baking dish, and coat with the lemon juice. Season with rosemary, salt, and pepper. Top with lemon slices. Pour water into the dish.
- Bake for 30 to 40 minutes in the preheated oven, or until easily flaked with a fork.
- In a medium bowl, mix pineapple, onion, garlic, jalapeno, tomato, pineapple juice, red bell pepper, and yellow bell pepper. Cover, and refrigerate while fish is baking. Top fish with salsa to serve.
Nutrition Facts : Calories 216.5 calories, Carbohydrate 15.7 g, Cholesterol 50.4 mg, Fat 7 g, Fiber 3.9 g, Protein 25.9 g, SaturatedFat 1.5 g, Sodium 198.3 mg, Sugar 6.2 g
SALMON WITH SALSA FRESCA
There was a time when the appearance of the first ripe tomatoes would have inspired me to make the southern Italian sauce of raw tomatoes, basil, garlic and olive oil. These days, I turn to a Mexican-style salsa fresca: tomatoes, white onion, chili and loads of cilantro and lime. I love salsa with fish, and since it is wild salmon season, the marriage seems opportune. Halibut and swordfish, whether grilled, broiled, roasted, or even steamed, are equally fine. Though the salsa is quick to prepare, it's best if allowed to sit for 15 to 30 minutes before serving. The tomatoes' juices will run, and the flavors will mingle. No more than an hour, though.
Provided by Mark Bittman
Categories dinner, easy, quick, seafood, main course
Time 30m
Yield 4 servings
Number Of Ingredients 8
Steps:
- Start a charcoal or gas grill; fire should be moderately hot and grill rack about 4 inches from heat source. Or, heat oven to 500 degrees.
- Chop tomatoes and combine them in a bowl with onion, chili, cilantro, lime juice and some salt. Set aside.
- Sprinkle fish with salt and pepper. If grilling, rub fish with a little oil as well; put it on grill, skin side down, and let it sit for 4 to 5 minutes, then turn once (don't worry if part of skin sticks to grill). Cook for about 3 minutes more, until medium-rare.
- If roasting, heat a large nonstick skillet over high heat for a minute. Add oil and, a few seconds later, salmon, skin side up. Sear for a minute, then transfer to oven and roast until medium-rare, about 10 minutes. Allow to rest for a minute or so, then remove skin. Turn over and serve, passing salsa at the table.
Nutrition Facts : @context http, Calories 381, UnsaturatedFat 13 grams, Carbohydrate 7 grams, Fat 23 grams, Fiber 2 grams, Protein 36 grams, SaturatedFat 5 grams, Sodium 589 milligrams, Sugar 2 grams, TransFat 0 grams
CUMIN-ROASTED SALMON WITH CILANTRO SAUCE
Roasting a whole fillet of fish might seem like a weekend-only treat, but cooking salmon this way is a luxury you should allow yourself on any old Tuesday, as it requires no additional preparation or skill. Be sure to slather the vinegary herb sauce on the still-warm salmon to allow the warm spices and fresh herbs to get to know each other better.
Provided by Alison Roman
Categories dinner, lunch, weekday, weeknight, seafood, main course
Time 30m
Yield 3 to 4 servings
Number Of Ingredients 12
Steps:
- Make the sauce: Combine cilantro, chives, garlic, vinegar and olive oil in a medium bowl. (Alternatively, pulse the ingredients in a food processor until you've reached the desired consistency.) Season with salt and pepper, and set aside.
- Roast the salmon: Heat oven to 350 degrees. Combine cumin, paprika and olive oil in a small bowl, and season with salt and pepper.
- Season salmon with salt and pepper and place in a baking dish or on a rimmed baking sheet. Drizzle salmon with spiced olive oil mixture, transfer to the oven, and roast until fish is opaque and just cooked through, 15 to 18 minutes.
- Remove salmon from oven and spoon cilantro sauce over the top. Serve with lemon wedges on the side.
Nutrition Facts : @context http, Calories 484, UnsaturatedFat 28 grams, Carbohydrate 2 grams, Fat 40 grams, Fiber 1 gram, Protein 29 grams, SaturatedFat 7 grams, Sodium 409 milligrams, Sugar 0 grams
MANGO SALSA SALMON
This is a delicious and colorful recipe! It's very easy to make and has a nice sweet flavor.
Provided by KASIAN
Categories Main Dish Recipes Seafood Main Dish Recipes Salmon Salmon Steak Recipes
Time 30m
Yield 4
Number Of Ingredients 7
Steps:
- Preheat the oven broiler. Line a broiler pan with foil.
- Broil salmon steaks on the prepared pan 12 minutes, or until easily flaked with a fork.
- Heat olive oil in a medium saucepan over medium heat, and saute onion until tender. Stir in garlic, tomatoes, and cilantro. Cook until heated through, 1 to 2 minutes, and remove from heat. Mix in the mangos. Serve over the salmon steaks.
Nutrition Facts : Calories 492.7 calories, Carbohydrate 24 g, Cholesterol 99.1 mg, Fat 28.8 g, Fiber 3.3 g, Protein 35 g, SaturatedFat 5.2 g, Sodium 106.5 mg, Sugar 18.5 g
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