Sauteed Salmon With Sweet Potato Papaya Rougaille And Israeli Couscous Recipes

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SALMON AND SWEET POTATO CAKES WITH AGRODOLCE RELISH AND ARUGULA

Provided by Rachael Ray : Food Network

Categories     main-dish

Time 35m

Yield 4 servings

Number Of Ingredients 21



Salmon and Sweet Potato Cakes with Agrodolce Relish and Arugula image

Steps:

  • Put the potatoes in a small pot, cover with water, and bring to a boil over high heat. Salt the water and cook until tender, 10 to 12 minutes. Drain, then return the potatoes to the pot and mash.
  • Meanwhile, put the salmon fillets in a skillet with the wine, bay leaf, and enough water to come up to the top of the fillets, but do not cover. Bring to a boil over medium heat, then reduce heat to a simmer and poach until opaque about 8 to 10 minutes. Remove the skin and transfer the salmon to a bowl. Flake the fish with a fork and season with salt and pepper, to taste. Add the mashed sweet potatoes to the bowl along with the seafood seasoning, half of the cracker crumbs, the egg, thyme, hot sauce, scallions, and dill. Mix to combine. The fish cake mixture needs to be just firm enough to mold into cakes. If its too wet, add a few more crumbs.
  • Heat 2 skillets, side by side, 1 with 2 tablespoons extra-virgin olive oil (2 turns of the pan) over medium heat, the other with 1 tablespoon extra-virgin olive oil (a turn of the pan) over medium-high heat. Form the salmon mixture into 4 (4-inch) patties, coat in the remaining crumbs, and then add them to the first pan. Cook the fish cakes until light golden, about 2 to 3 minutes on each side. Add the red onions, celery, and garlic to the second pan and cook 3 to 4 minutes. Add the tomatoes, season with salt and pepper, to taste, and cook 2 minutes more. Stir the vinegar into the sauce, then sprinkle the sugar over top and toss to coat the tomatoes. And arugula.
  • Arrange the fish cakes on individual serving plates alongside the arugula. Top with the agrodolce relish and serve.

1 large sweet potato, peeled and cut into small chunks
Salt
3 (6-ounce) pieces salmon fillet
1 cup white wine
1 bay leaf
Freshly ground black pepper
1 tablespoon seafood seasoning, a palmful (recommended: Old Bay)
1 1/2 cups cracker crumbs (recommended: Saltines)
1 egg, lightly beaten
1 tablespoon finely chopped thyme leaves
1 tablespoon hot sauce
2 scallions, finely chopped
3 to 4 tablespoons finely chopped fresh dill
3 tablespoons extra-virgin olive oil
1 small red onion, thinly sliced
2 small ribs celery, finely chopped
2 cloves garlic, chopped
1 pint grape or cherry tomatoes, halved or quartered
2 tablespoons red wine vinegar
1 rounded teaspoon sugar
4 cups arugula or baby arugula leaves

SAUTEED SALMON WITH RED ONION MARMALADE

Provided by Food Network

Time 45m

Yield 3 servings

Number Of Ingredients 12



Sauteed Salmon with Red Onion Marmalade image

Steps:

  • Season the salmon with salt and pepper on both sides. Make 2 or 3 slits across the skin of the salmon. Place a cast-iron skillet over high heat. Add enough peanut oil to lightly coat the bottom of the pan. Just as the oil begins to smoke add the salmon, skin-side down and cook for 4 minutes. Lower the heat and cook the salmon all the way on the same side, about 10 minutes - it will cook from the bottom up. During the last 30 seconds or so, spoon some of the oil over the top of the salmon to help cook it through.
  • While the salmon is cooking, make the sauce. In a stainless steel saute pan over medium heat, add 1 tablespoon butter and the oil. When the butter is melted, add the onions and cook until translucent but not browned, about 6 minutes, stirring constantly. Season with salt and pepper. Deglaze with the balsamic vinegar and red wine. Add the thyme and cook until the liquid is almost completely reduced, about 3 minutes. Add the cream and bring to a simmer. Cook until the cream is slightly reduced and starts to thicken, about 3 to 4 minutes, stirring occasionally. Be careful as the cream could boil over at this point. Once the cream is reduced, remove the thyme sprig. Season, to taste, with salt and pepper. Stir in the remaining butter.
  • Spoon the onion marmalade onto plates. Top with the salmon and garnish with chive flowers.

4 (6-ounce) salmon fillets, skin on
Salt and freshly ground black pepper
Peanut oil
2 tablespoons butter
1 tablespoon oil
2 red onions, cut into 1-inch dice
3 tablespoons balsamic vinegar
3 tablespoons red wine
3 sprigs fresh thyme
1/2 cup heavy cream
1 tablespoon butter
Chive flowers, as garnish

THE ULTIMATE SALMON IN PARCHMENT

Provided by Tyler Florence

Categories     main-dish

Time 45m

Yield 4 servings

Number Of Ingredients 19



The Ultimate Salmon in Parchment image

Steps:

  • Preheat oven to 350 degrees F. Place 2 sheet trays in oven to warm.
  • To make the curry butter: Combine ingredients in a food processor and pulse until smooth.
  • To prepare the Salmon and Mussels: Begin by making a seasoning with fennel and coriander seed and salt and pepper. Pound spices in a mortar and pestle, or grind with a coffee grinder, until you have a rough powder.
  • In a large mixing bowl combine couscous, cilantro, lemon zest and half the spice mix. Stir well to combine, drizzle with olive oil, then divide evenly among 4 large pieces of parchment (big enough to create a folded pocket for the salmon). Nestle into the couscous 1 frozen chicken stock cube for each portion. Top with the piece of salmon and then sprinkle with remaining spice mix. Squeeze lemon juice over the top of each piece of fish and couscous then set 4 mussels around the fish in each packet. Fold over the parchment to create a pocket and trim paper to make a heart shape. Crimp over the edges, working from one end to the other to secure the paper tightly then brush with olive oil so the paper doesn't burn. Carefully transfer the parchment pockets to the hot sheet trays (you will probably need to put 2 per tray) then bake in the oven for 20 to 25 minutes.
  • When done, the paper will puff up. Cut open tableside with scissors, top with curry butter, and shower with fresh chopped scallions and cilantro.

1 stick unsalted butter
2 tablespoons curry powder
1 fresh red chile, roughly chopped
1 clove garlic, peeled
Kosher salt and freshly ground black pepper
2 tablespoons fennel seeds, toasted
2 tablespoons coriander seeds, toasted
1/2 tablespoon kosher salt
1/4 teaspoon freshly ground black pepper
4 (6-ounce) salmon fillets, boneless and skin removed
1 lemon, juiced
16 mussels, cleaned and de-bearded
Extra-virgin olive oil
3 scallions, finely sliced, for garnish
1/4 bunch cilantro, for garnish
1 cup couscous
2 tablespoons chopped fresh cilantro leaves
1/2 teaspoon lemon zest
4 frozen cubes of chicken stock (about 2 tablespoons per cube)

SALMON IN A COUSCOUS CRUST

Provided by Tyler Florence

Categories     main-dish

Time 50m

Yield 2 servings

Number Of Ingredients 11



Salmon in a Couscous Crust image

Steps:

  • Preheat the oven to 375 degrees F.
  • In a large bowl, stir together the parsley, raisins, olives, capers, pine nuts, olive oil, and lemon juice and season with salt and pepper; stir in the couscous to moisten completely and season generously with salt and pepper.
  • Put the salmon in a single layer in a smallish buttered gratin dish or baking dish (bottom measured 10 by 7 1/4 inches; 2.8 liter); the fillets should not touch one another. Sprinkle with salt and pepper and drizzle with a little olive oil. Now spoon the couscous mixture over the top of the fish so that it completely covers them and fills in the whole dish at the same time. Pour over the water. Drizzle with olive oil. Put the dish in the oven and bake 25 minutes. Use a large spoon to spoon out the salmon and the couscous.
  • Note: 1 cup couscous plus 1 1/3 cups water is a better quantity to serve 2 if you have a smaller gratin dish or baking dish (remaining quantities are the same).

1/2 bunch fresh flat-leaf parsley, chopped
1/4 cup golden raisins, coarsely chopped
3 tablespoons coarsely chopped green olives
2 tablespoons capers, chopped
3 tablespoons pine nuts, toasted and coarsely chopped
1/4 cup extra-virgin olive oil, plus extra for drizzling
1 lemon, juiced
Salt and freshly ground black pepper
1 1/2 cups couscous (see note)
2 (6-ounce) salmon fillets skinned
2 cups water

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