Salmon With Vegetable Salsa Recipes

GRILLED SALMON WITH CITRUS SALSA VERDE

Provided by Giada De Laurentiis

Categories main-dish

Time 23m

Yield 4 servings

Number Of Ingredients 15

Grilled Salmon with Citrus Salsa Verde image

Steps:

For the salsa: Peel and trim the ends from each orange. Using a paring knife, cut along the membrane on both sides of each segment. Free the segments and add them to a medium bowl. Add the olive oil, lemon juice, parsley, scallions, mint, capers, orange zest, lemon zest, and red pepper flakes. Toss lightly and season with salt and pepper, to taste. Set aside.
For the salmon: Put a grill pan over medium-high heat or preheat a gas or charcoal grill. Brush the grilling rack with vegetable oil to keep the salmon from sticking. Brush the salmon on both sides with the agave nectar and season with salt and pepper, to taste. Grill until the fish flakes easily and is cooked through, about 3 to 4 minutes on each side. Transfer the salmon to a platter and allow to rest for 5 minutes.
Spoon the salsa verde on top of the salmon or serve on the side as an accompaniment.

Ingredients

2 large oranges
1/4 cup extra-virgin olive oil
1/4 cup fresh lemon juice
1/2 cup chopped fresh flat-leaf parsley
2 scallions, finely sliced
3 tablespoons chopped fresh mint leaves
2 tablespoons capers, rinsed, drained and coarsely chopped
2 tablespoons orange zest
1 teaspoon lemon zest
1 teaspoon crushed red pepper flakes
Kosher salt and freshly ground black pepper
Vegetable or canola oil, for oiling the grill
4 (4 to 5-ounce) center cut salmon fillets, skinned, each about 3-inches square
2 tablespoons amber agave nectar
Kosher salt and freshly ground black pepper

GRILLED SALMON WITH AVOCADO SALSA RECIPE BY TASTY

Here's what you need: olive oil, salt, pepper, paprika, salmon fillets, avocados, red onion, lime, olive oil, salt, cilantro

Provided by Tasty

Categories Dinner

Yield 4 servings

Number Of Ingredients 11

Grilled Salmon With Avocado Salsa Recipe by Tasty image

Steps:

In a large bowl, mix oil, salt, pepper, and paprika. Coat the salmon fillets with the marinade and refrigerate for 30 minutes.
Grill the salmon on an 11 inch (28 cm) griddle pan on high heat for two minutes on each side.
In a separate bowl, lightly toss avocados, ¼ red onion, the juice from one lime, 1 tablespoon olive oil, and salt to taste.
Spoon avocado salsa on top of the cooked salmon. Top with finely cut cilantro.
Enjoy!

Nutrition Facts : Calories 458 calories, Carbohydrate 10 grams, Fat 34 grams, Fiber 6 grams, Protein 26 grams, Sugar 1 gram

Ingredients

1 tablespoon olive oil
1 teaspoon salt
1 teaspoon pepper
1 teaspoon paprika
4 salmon fillets
2 avocados
¼ red onion
1 lime, juiced
1 tablespoon olive oil
1 ½ teaspoons salt
cilantro, chopped for garnish

SALMON WITH VEGETABLE SALSA

This recipe is delightful. You can pair the salsa with grilled chicken breasts or barbecued shrimp kabobs, too. The only fresh ingredient not available in my son's garden was the avocado! Make a double batch of the salsa to serve with crisp tortilla chips. -Priscilla Gilbert, Indian Harbour Beach, Florida

Provided by Taste of Home

Categories Dinner

Time 30m

Yield 4 servings.

Number Of Ingredients 14

Salmon with Vegetable Salsa image

Steps:

In a large bowl, combine the tomatoes, cucumber, avocado, onion, cilantro, jalapeno, lime juice and salt; set aside., Drizzle salmon with lime juice. Sprinkle with salt and cayenne pepper. In a large skillet, cook fillets in butter for 3-4 minutes on each side or until fish flakes easily with a fork. Serve with salsa.

Nutrition Facts : Calories 438 calories, Fat 28g fat (6g saturated fat), Cholesterol 108mg cholesterol, Sodium 721mg sodium, Carbohydrate 11g carbohydrate (3g sugars, Fiber 4g fiber), Protein 36g protein.

Ingredients

1-1/2 cups grape tomatoes, halved
1-1/2 cups chopped peeled cucumber
1 medium ripe avocado, peeled and cubed
1 small red onion, chopped
2 tablespoons minced fresh cilantro
1 jalapeno pepper, seeded and minced
2 tablespoons lime juice
1/2 teaspoon salt
FISH:
4 salmon fillets (6 ounces each)
1 tablespoon lime juice
1/2 teaspoon salt
1/4 teaspoon cayenne pepper
1 tablespoon butter

ROSEMARY SALMON AND VEGGIES

My husband and I eat a lot of salmon. One night, while in a rush to get dinner on the table, I created this rosemary salmon meal. It's a keeper! You can also include sliced zucchini, small cauliflower florets or fresh green beans. -Elizabeth Bramkamp, Gig Harbor, Washington

Provided by Taste of Home

Categories Dinner

Time 30m

Yield 4 servings.

Number Of Ingredients 10

Rosemary Salmon and Veggies image

Steps:

Preheat oven to 400°. Place salmon in a greased 15x10x1-in. baking pan. Combine oil, vinegar, rosemary, garlic and salt. Pour half over salmon. Place asparagus and red pepper in a large bowl; drizzle with remaining oil mixture and toss to coat. Arrange around salmon in pan; sprinkle with pepper., Bake until salmon flakes easily with a fork and vegetables are tender, 12-15 minutes. Serve with lemon wedges.

Nutrition Facts : Calories 357 calories, Fat 23g fat (9g saturated fat), Cholesterol 85mg cholesterol, Sodium 388mg sodium, Carbohydrate 7g carbohydrate (4g sugars, Fiber 2g fiber), Protein 31g protein. Diabetic Exchanges

Ingredients

1-1/2 pounds salmon fillets, cut into 4 portions
2 tablespoons melted coconut oil or olive oil
2 tablespoons balsamic vinegar
2 teaspoons minced fresh rosemary or 3/4 teaspoon dried rosemary, crushed
1 garlic clove, minced
1/2 teaspoon salt
1 pound fresh asparagus, trimmed
1 medium sweet red pepper, cut into 1-inch pieces
1/4 teaspoon pepper
Lemon wedges

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Salmon With Vegetable Salsa Recipes

GRILLED SALMON WITH CITRUS SALSA VERDE

GRILLED SALMON WITH AVOCADO SALSA RECIPE BY TASTY

Here's what you need: olive oil, salt, pepper, paprika, salmon fillets, avocados, red onion, lime, olive oil, salt, cilantro

SALMON WITH VEGETABLE SALSA

ROSEMARY SALMON AND VEGGIES

My husband and I eat a lot of salmon. One night, while in a rush to get dinner on the table, I created this rosemary salmon meal. It's a keeper! You can also include sliced zucchini, small cauliflower florets or fresh green beans. -Elizabeth Bramkamp, Gig Harbor, Washington

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