ROASTED SALMON WITH GREEN HERBS
This is a great last-minute dinner. I can pick up the salmon on the way home, and I've usually got some herbs in the garden, and the rest of the ingredients in the pantry. Roasting is so much less stressful than grilling and the salmon stays very moist.
Provided by Ina Garten
Categories Dinner Salmon Fish Herb Parsley Dill Green Onion/Scallion Lemon Wheat/Gluten-Free Peanut Free Soy Free Dairy Free
Yield Serves 6
Number Of Ingredients 9
Steps:
- Preheat the oven to 425 degrees.
- Place the salmon fillet in a glass, ceramic, or stainless-steel roasting dish and season it generously with salt and pepper. Whisk together the olive oil and lemon juice and drizzle the mixture evenly over the salmon. Let it stand at room temperature for 15 minutes.
- In a small bowl, stir together the scallions, dill, and parsley. Scatter the herb mixture over the salmon fillet, turning it so that both sides are generously coated with the green herbs. Pour the wine around the fish fillet.
- Roast the salmon for 10 to 12 minutes, until almost cooked in the center at the thickest part. The center will be firm with just a line of uncooked salmon in the very center. (I peek by inserting the tip of a small knife.) Cover the dish tightly with aluminum foil and allow to rest for 10 minutes.
- Cut the salmon crosswise into serving pieces and serve hot with lemon wedges.
SALMON WITH TARRAGON-LEEK SAUCE
Steps:
- Melt 4 tablespoons butter in large skillet over medium-low heat. Add leeks and sauté until soft and transparent, about 15 minutes. Add vermouth and boil over high heat until liquid is reduced to 2 tablespoons, about 5 minutes. Add cream and boil until thickened to sauce consistency, about 2 minutes. Stir in 1/4 cup parsley and tarragon. Season to taste with salt and pepper. Remove from heat, cover to keep warm.
- Sprinkle salmon with salt and pepper. Dust salmon lightly with flour. Melt 2 tablespoons butter in each of 2 non-stick skillets over medium-high heat. Add 4 salmon fillets to each skillet and cook until opaque in center, about 3 minutes per side.
- Transfer salmon to plates. Spoon sauce over salmon. Sprinkle with additional parsley and serve.
GRILLED SALMON WITH CURLY KALE & A NOILLY PRAT SAUCE
Treat your salmon fillets to a touch of luxury with this creamy, rich sauce - by Rick Stein
Provided by Rick Stein
Categories Dinner
Time 30m
Number Of Ingredients 9
Steps:
- Preheat the grill to high. Make the sauce: pour the stock, cream and Noilly. Put into a medium-sized saucepan and boil rapidly until reduced by three-quarters. Turn off heat and keep warm.
- Brush the salmon on all sides with half the melted butter and season. Place on a lightly buttered baking tray and grill for 8 minutes until just cooked through.
- While the salmon is cooking, bring a large pan of salted water to the boil, add the kale and cook for 3-4 minutes. Remove, drain well and return to the pan, then add the remaining melted butter and toss. Cover pan to keep warm.
- Bring the sauce to a simmer, then whisk in the chilled butter one piece at a time. Stir in the thyme and season to taste.
- To serve, divide the kale between 4 warmed plates and top each with a piece of salmon. Spoon some of the sauce over the fish and the rest around the kale. Serve with steamed new potatoes and any remaining sauce in a small jug.
Nutrition Facts : Calories 651 calories, Fat 54 grams fat, SaturatedFat 25 grams saturated fat, Carbohydrate 2 grams carbohydrates, Fiber 1 grams fiber, Protein 38 grams protein, Sodium 0.99 milligram of sodium
BROILED SALMON WITH HONEY & VERMOUTH
This recipe came from a Weight Watchers cookbook, but you'd never guess it's "good for you". My husband swore that he'd never eat salmon, but I made this & now he asks for it once a week!
Provided by newbie04
Categories Low Cholesterol
Time 25m
Yield 2 serving(s)
Number Of Ingredients 7
Steps:
- Preheat broiler.
- Combine all ingredients, except salmon fillets, in a small bowl, stir with whisk (or fork).
- Spoon a couple of teaspoons of sauce over salmon filets and let them sit for 10-15 minutes (you can marinate longer if you like, just make sure not to use too much of your sauce).
- Place salmon fillets on a broiler pan coated with cooking spray.
- Brush with 1/2 of remaining honey mixture.
- Broil 8 minutes or until fish flakes easily when tested with a fork, basting frequently with remaining honey mixture.
Nutrition Facts : Calories 416.1, Fat 14.9, SaturatedFat 1.8, Cholesterol 77.4, Sodium 2247.6, Carbohydrate 27.9, Fiber 6.2, Sugar 19, Protein 42.8
VERMOUTH SALMON
Found this recipe in Fish & Seafood Recipes and tweeked it a little. I know there are other ones on the site, but I put it in my recipes so I wouldn't lose it. I used 2 (10 x 10-inch) sheets of aluminum foil.
Provided by mama smurf
Categories < 30 Mins
Time 30m
Yield 2 serving(s)
Number Of Ingredients 7
Steps:
- Preheat oven to 375 degrees. Turn up edges of 1 sheet of foil so juices will not run out. Place slamon in the center of foil. Sprinkle with salt, lemon pepper and garlic powder. Place dill and lemon slices on top of salmon. Pour vermouth evenly over fish.
- Cover fish with second sheet of foil. Crimp edges of foil together to seal packet, leaving head space for heat circulation. Place packet on baking sheet. Bake 20-25 minutes or until salmon flakes easily when tested with fork.
Nutrition Facts : Calories 99, Fat 2.9, SaturatedFat 0.5, Cholesterol 43.8, Sodium 347.4, Carbohydrate 0.3, Sugar 0.1, Protein 16.9
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