SLOW-ROASTED CITRUS SALMON WITH HERB SALAD
This is truly the best way to cook salmon. Slowly roasting an already fatty fish in an even more luxurious fat (here, olive oil) makes it nearly impossible to overcook. Plus, you can flavor that oil with whatever you fancy - spices, herbs, citrus, chiles - which, in turn, will flavor the fish. It's a very simple method for cooking any large piece of fish (cod or halibut work well here, too). This makes it the ideal dinner party trick, sitting perfectly in the center of a Venn diagram where "looks impressive" and "not a ton of work" overlap. It also doubles beautifully. Store any leftover salmon in the remaining oil, which will keep it from drying out, and use it to elevate a salad or a bagel with cream cheese.
Provided by Alison Roman
Categories weekday, weeknight, seafood, main course
Time 35m
Yield 4 to 6 servings
Number Of Ingredients 8
Steps:
- Heat oven to 300 degrees. Season salmon with salt and pepper on both sides. Place in a large baking dish with sliced lemons, orange and thyme (or rosemary, oregano or marjoram), if using.
- Drizzle everything with olive oil and bake until salmon is just turning opaque at the edges and is nearly cooked through, 25 to 35 minutes.
- Toss fresh herbs with 1 tablespoon lemon juice and flaky salt. Serve alongside salmon.
Nutrition Facts : @context http, Calories 768, UnsaturatedFat 54 grams, Carbohydrate 11 grams, Fat 70 grams, Fiber 2 grams, Protein 27 grams, SaturatedFat 11 grams, Sodium 510 milligrams, Sugar 2 grams
WILD SALMON WITH ENGLISH PEAS AND MUSTARD BEURRE BLANC
Blanched English peas are scattered around a simple roasted side of wild salmon. Beurre blanc, served on the side, is essentially a warm vinaigrette made with butter instead of oil. Finish this dinner dish with a sprinkling of chives and-if you have them-a few flowering pea shoots.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Seafood Recipes Salmon Recipes
Time 40m
Number Of Ingredients 11
Steps:
- Blanch fresh peas in a medium pot of salted boiling water until bright green and just tender, 3 to 4 minutes. Transfer to an ice-water bath and let cool completely. Drain. (If using frozen peas, skip this step.)
- Preheat oven to 400 degrees. Rub salmon on both sides with oil and season with salt and pepper. Transfer to a parchment-lined baking sheet, skin-side down. Roast until medium-rare, 10 to 12 minutes.
- Meanwhile, in a small saucepan, combine shallot, wine, and vinegar. Bring to a boil, then reduce to a simmer and cook until liquid is reduced to about 2 tablespoons.
- Reduce heat to low. Whisk in mustard to combine, then whisk in butter, 1 tablespoon at a time, adding each piece as soon as previous one melts. Season with salt and pepper. (If not serving right away, keep beurre blanc warm over a pan of simmering water; do not let sauce simmer.)
- Arrange salmon on a platter and top with peas. Sprinkle with chives, top with pea shoots, and serve, with warm beurre blanc alongside.
BASIL-CRUSTED SALMON WITH SNAP PEA SALAD
Fragrant fresh basil, spicy shichimi togarashi and lemon zest brighten up crispy baked salmon for an easy weeknight meal served with a refreshing sugar snap pea salad tossed in a quick vinaigrette.
Provided by Food Network
Categories main-dish
Time 30m
Yield 4 servings
Number Of Ingredients 17
Steps:
- Preheat the oven to 425 degrees F. Line a baking sheet with aluminum foil. Bring a medium pot of heavily salted water to a boil. Fill a medium bowl with ice water and set aside.
- Add the basil leaves, 2 tablespoons olive oil, 1 teaspoon shichimi togarashi, lemon zest, garlic, 1 teaspoon salt and a few grinds of pepper to a food processor and process until finely chopped, scraping down the sides of the bowl as needed. Transfer to a small bowl and fold in the panko.
- Place the salmon fillets skin-side down on the prepared baking sheet and brush the tops with 2 tablespoons honey. Press the breadcrumb mixture all over the tops of each fillet (about 1 tablespoon per fillet). Bake until the breadcrumbs are golden brown and the salmon is firm and flakes easily when pressed, 12 to 15 minutes.
- Meanwhile, place the pine nuts in a single layer in a small nonstick skillet and cook, shaking frequently, until they're golden brown and smell nutty, 3 to 5 minutes. Transfer to a plate to cool.
- Add the sugar snap peas to the boiling water and cook until very bright green and crisp tender, 1 to 2 minutes. Use a slotted spoon to immediately transfer the peas to the ice water to stop the cooking. Drain the snap peas, then cut them into thirds on a deep bias.
- Put the lemon juice, mustard, vinegar, fish sauce, shallots, 1/4 teaspoon salt, a few grinds of pepper, the remaining 1 tablespoon of honey and the remaining pinch of shichimi togarashi in a large bowl. Use an immersion blender to mix and drizzle in the vegetable oil and the remaining 1 tablespoon of olive oil until all the ingredients are emulsified.
- Fold in the snap peas until coated. Fold in the parsley leaves, toasted pine nuts and basil stems and serve alongside the salmon.
SALMON PATTIES WITH CREAMED PEAS
Dress your salmon patties with the Creamed Pea sauce to give them a new flavor dimension and set them apart from the ordinary! Asparagus can be substituted for the peas.
Provided by BeachGirl
Categories Vegetable
Time 40m
Yield 4 serving(s)
Number Of Ingredients 14
Steps:
- PATTIES: Drain liquid from salmon and reserve for sauce.
- Remove bones and skin, and flake salmon.
- Mix all patty ingredients together.
- Form into 4 patties.
- Dip both sides in flour.
- In frying pan, heat oil and fry patties over medium heat until lightly browned on both sides- about 10 minutes.
- SAUCE: While patties are cooking, place peas in colander and rinse with hot water to defrost.
- Drain In saucepan or skillet, melt butter; with whisk, stir in flour.
- Gradually whisk in 1/4 cup reserved salmon liquid and milk, whisking to form a creamy sauce.
- Add dill, salt and pepper, stirring constantly over medium heat until mixture gently boils and thickens.
- Stir in the pea and cook 30 seconds to warm.
- Do not cook peas.
- Place patties on individual plates and spoon the sauce over.
- ***Note: If you prefer, you can place the salmon mixture in 4 greased muffin cups and bake at 350 degrees for 25-30 minutes.
- If using this method, omit the first two recipe ingredients (oil and flour).
- VARIATION: You can substitute lightly steamed fresh asparagus for the peas.
- If using asparagus, do not put in sauce.
- Place asparagus over salmon patties and spoon sauce over both.
Nutrition Facts : Calories 387.2, Fat 16.4, SaturatedFat 6.3, Cholesterol 186.3, Sodium 251.4, Carbohydrate 26.9, Fiber 3.6, Sugar 4.2, Protein 32.2
SALMON WITH PEAS, PEA TENDRILS, AND DILL-CUCUMBER SAUCE
Categories Fish Broil Quick & Easy Mother's Day Salmon Spring Shower Bon Appétit
Yield Makes 6 servings
Number Of Ingredients 7
Steps:
- Brush small rimmed baking sheet with 1 tablespoon oil. Place salmon on prepared baking sheet. Mix orange juice and lemon juice in small bowl; pour over salmon. Drizzle remaining 1 tablespoon oil over salmon; sprinkle with coarse kosher salt and pepper. Let stand 15 minutes.
- Preheat broiler. Broil salmon, without turning fish over, until just opaque in center, watching closely and turning baking sheet once for even broiling, about 12 minutes. Using 2 wide spatulas, transfer salmon to platter. Surround with Peas and Pea Tendrils with Lemon Dressing. Serve with Dill-Cucumber Sauce.
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