BRAISED SALMON WITH SOY-GINGER SAUCE
Looking for a classic seafood dinner? Enjoy this salmon recipe made with soy sauce in 25 minutes.
Provided by By Betty Crocker Kitchens
Categories Entree
Time 25m
Yield 4
Number Of Ingredients 8
Steps:
- In 10-inch skillet (preferably nonstick), heat oil over medium-high heat until shimmering and hot. Add salmon and cook 3 minutes or until brown on one side. Flip and brown other side, about 3 minutes longer.
- In small bowl, mix all sauce ingredients. Add mixture to skillet. Reduce heat to medium-low.
- Cover and cook 8 to 12 minutes or until salmon flakes easily with fork. Place salmon on serving plates and drizzle with sauce.
Nutrition Facts : Calories 370, Carbohydrate 9 g, Cholesterol 125 mg, Fiber 0 g, Protein 42 g, SaturatedFat 4 g, ServingSize 1 Serving, Sodium 1480 mg, Sugar 7 g, TransFat 0 g
BRAISED SALMON MEDITERRANEAN STYLE
Steps:
- Prepare the fruit and vegetable garnish. Peel the carrot and slice in thin half moons. Slice the celery branches and peel the clementines and remove as much as the white filaments as possible. Cube the tomato, and peel and thinly slice the onion.
- In a medium size pot, add the water, clementine juice, white wine, red wine vinegar and olive oil and bring to a boil. Add the carrots, onions, celery and tomato and salt and pepper (it should taste under-seasoned, as it will go through reduction). Then cover, lower the heat and let cook for 10 to 15 minutes while you prepare the fish.
- Remove any dark flesh from the fish if present. Wash the lettuce leaves, remove the hard white part and blanch the lettuce by plunging them in boiling water for 5 to 10 seconds, until it becomes limp and dark green. Remove and refresh immediately in cold water. When cold, drain and squeeze out the excess water.
- Then season each piece of salmon individually on both sides, and wrap them neatly in the lettuce leaves so that you get nice small bundles. Place the fish in the braising liquid, on top of the vegetables. The liquid should reach halfway up the sides of the salmon. Lower the heat to very low, cover and cook for 5 to 10 minutes. (The cooking time depends on your preferences. Some people like their fish slightly underdone in the middle, others like it cooked through. Check the inside of one fish by gently pulling the lettuce aside and separate the flakes of the salmon. The inside color will tell you how done it is. The best is when it is slightly orange inside and pink on the outside)
- When the fish is cooked, remove from the pot and reduce the cooking liquid by 1/3 to 1/2, until full-flavored. Add the clementine segments to warm them. Do not allow them to overcook and fall apart. Check the seasoning and add the lemon juice.
- Place each piece of fish in a small soup plate. Surround the fish with a nice mix of garnish and cover it with the cooking juice. Decorate with pieces of black olives, sliced scallion, and little celery leaves bouquets. Finally, brush the fish with some olive oil to make it shiny, and serve immediately.
BRAISED SALMON
Scientists say that salmon and other kinds of fish help fight off cancer. Well, here's a reason to try salmon then. In this recipe I used frozen salmon, although nothing is stopping you from using fresh fish either. The fish stock and vegetable stock can either be homemade or store bought, although, if you are trying to keep the sodium low, use broths that are lower in volume. Homemade stocks and broth have the lowest sodium, I find.
Provided by Studentchef
Categories < 60 Mins
Time 35m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Combine and heat vegetable broth and fish stock in a large saucepan on medium high heat. Meanwhile season the fish with rosemary, dill, parsley, salt and pepper.
- Add the green onions, napa cabbage and carrots to the pot, and place the fish on top. Lower the heat to medium low, and cook for 20-25 minutes. Never serve fish that is undercooked, so make sure it is cooked completely before serving.
- Serve warm with rice or couscous.
Nutrition Facts : Calories 144.5, Fat 3.7, SaturatedFat 0.7, Cholesterol 44.5, Sodium 140.8, Carbohydrate 8.9, Fiber 3.2, Sugar 3, Protein 19.5
BRAISED SALMON WITH SOY AND GINGER
Make and share this Braised Salmon With Soy and Ginger recipe from Food.com.
Provided by Wildcatter
Categories One Dish Meal
Time 20m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Cut the salmon into 1" squares.
- Heat the olive oil in a 12" nonstick pan over medium-high heat and add the salmon cubes and ginger.
- Sear together for about 1 minute, then pour the mirin, soy sauce, and vodka over the salmon.
- Turn the heat to medium and cook for about 3 minutes, until the fish turns pale.
- Add the butter and turn off the heat.
- Spoon the salmon onto a serving plate and top with the scallion and cilantro.
- * Mirin is a Japanese condiment that's available in the ethnic-food sections of most supermarkets.
Nutrition Facts : Calories 166.6, Fat 11.1, SaturatedFat 3, Cholesterol 29.5, Sodium 644.5, Carbohydrate 2.3, Fiber 0.3, Sugar 0.6, Protein 9.6
MELT-IN-YOUR-MOUTH BROILED SALMON
Fresh salmon with butter and herbs melts in your mouth; it's truly the best. Serve it with wild rice pilaf and fresh string beans.
Provided by Deborah Swanson
Categories Main Dish Recipes Seafood Main Dish Recipes Salmon Broiled Salmon Recipes
Time 45m
Yield 4
Number Of Ingredients 11
Steps:
- Preheat the oven's broiler and set the oven rack about 6 inches from the heat source. Line a jelly roll pan with aluminum foil, and spray with nonstick spray.
- Place garlic and olive oil in a small microwave safe bowl and cook on High for 1 1/2 minutes. Melt the butter in a saucepan over low heat, and stir in the garlic mixture. Remove from heat; stir in the Worcestershire sauce, lemon juice, white wine, black pepper, garlic salt, and fines herbs.
- Place the salmon fillets skin-side down on the prepared pan. Spoon about 1/3 of the butter sauce over the fillets, and sprinkle evenly with the fresh dill.
- Broil in the preheated oven for 3 minutes. Turn salmon fillets so that the side of the fillet faces up, and baste fillets with about 1/3 of the butter sauce; broil for 3 minutes. Turn the fillets to place the opposite side facing up; spoon on the remaining butter sauce; broil until the fish flakes easily with a fork, about 3 additional minutes.
Nutrition Facts : Calories 531.4 calories, Carbohydrate 4 g, Cholesterol 135.7 mg, Fat 39.7 g, Fiber 0.5 g, Protein 36.4 g, SaturatedFat 17.6 g, Sodium 772 mg, Sugar 1.2 g
SALMON FILLETS BRAISED IN RED WINE
Provided by Bryan Miller And Pierre Franey
Categories dinner, main course
Time 1h10m
Yield Six servings
Number Of Ingredients 14
Steps:
- In a saucepan, place one tablespoon of the butter, a quarter cup of the shallots, the onions, celery and carrots. Cook, stirring, for one minute over a medium-high flame. Chop the fish bones and head coarsely and add them to the pan. Cook and stir for two minutes. Pour three cups of the wine and the water into the pan, then add the bay leaf, thyme and parsley. Reduce the cooking liquid for 45 minutes over a medium-low flame, or until it reaches about one cup. Strain the broth into a pan. Discard the vegetables.
- Select a pan large enough to hold the fish in one layer. Rub the bottom of the dish with a half teaspoon of butter and sprinkle the remaining shallots over the bottom of the pan. Arrange the fish, skin side down, in the pan. Sprinkle with salt and pepper generously. Add the remaining half cup of wine and fish broth. Dot the fish with one tablespoon of the butter.
- Place the pan over a medium-high flame and cook, covered, for about 90 seconds, flip the fillets gently and cook another 90 seconds (cooking time may vary with thickness of the fish). The salmon should be just barely cooked in the center; do not overcook.
- Transfer the fish to a serving dish, cover with foil and keep it warm.
- Over a high flame, reduce the cooking liquid to about one cup. Strain it through a fine sieve and into a saucepan. Swirl in the remaining butter and, while hot, spoon the sauce over the fish. Serve immediately.
Nutrition Facts : @context http, Calories 916, UnsaturatedFat 28 grams, Carbohydrate 10 grams, Fat 53 grams, Fiber 2 grams, Protein 70 grams, SaturatedFat 15 grams, Sodium 426 milligrams, Sugar 4 grams, TransFat 0 grams
OVEN-BRAISED SALMON WITH FENNEL
Provided by Molly O'Neill
Categories dinner, easy, main course
Time 1h
Yield 8 servings
Number Of Ingredients 7
Steps:
- Preheat the oven to 350 degrees. Run your fingers down each salmon fillet to locate the pin bones and pull them out with tweezers or needle-nose pliers. Put the fillets in 2 large roasting pans. Pour half of the wine and half of the Pernod around the salmon in each pan. Scatter half of the sliced fennel over each fillet. Roast until salmon is just cooked through, about 30 minutes, basting from time to time.
- Using 2 long spatulas, carefully transfer the fillets to platters. Season with salt and pepper. Toss the watercress with the lemon juice, and season with salt and pepper. Arrange the watercress around the salmon. Chop the fennel greens, and sprinkle them over the top.
Nutrition Facts : @context http, Calories 676, UnsaturatedFat 22 grams, Carbohydrate 6 grams, Fat 38 grams, Fiber 2 grams, Protein 60 grams, SaturatedFat 9 grams, Sodium 1049 milligrams, Sugar 2 grams
PAN-FRIED SALMON WITH BRAISED LITTLE GEM
If you're looking for a quick and wholesome fish dinner, try this pan-fried salmon with greens and a light creamy sauce. It takes less than 15 minutes to make
Provided by Samuel Goldsmith
Categories Dinner
Time 14m
Number Of Ingredients 8
Steps:
- Heat 1 tsp oil in a large lidded frying pan over a medium heat. Arrange the lettuce halves in the pan, cut-side down, and fry for 2 mins until beginning to brown. Pour in the stock, cover with the lid and cook for 6 mins.
- Meanwhile, season the salmon with a good pinch each of salt and pepper on both sides of the fillets. Heat the remaining oil in a second pan over a medium heat and fry the salmon, skin-side down, for 3 mins. Carefully flip using a fish slice and cook for 3 mins more until cooked through and the flesh easily flakes.
- Tip the peas and dill into the pan with the lettuce and cook for 2 mins, covered, until the lettuce is tender but still retains its structure. Arrange the salmon fillets and lettuce halves on serving plates.
- Stir the crème fraîche and mustard into the lettuce pan and cook over a low heat to warm through. Pour the sauce and peas over the lettuce and salmon.
Nutrition Facts : Calories 410 calories, Fat 23 grams fat, SaturatedFat 5 grams saturated fat, Carbohydrate 9 grams carbohydrates, Sugar 6 grams sugar, Fiber 6 grams fiber, Protein 38 grams protein, Sodium 1 milligram of sodium
CRISP SALMON WITH BRAISED RED CABBAGE AND MUSTARD SAUCE
Our salmon fillets, searedso they retain flavorful juices, lie ona bed of quick-braised red cabbageinstead of a heavy starch.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Seafood Recipes Salmon Recipes
Number Of Ingredients 9
Steps:
- Heat oil in a medium saute pan over medium heat until hot but not smoking. Add onion, and cook, stirring occasionally, until soft, about 4 minutes. Add cabbage, 1/2 teaspoon salt, vinegar, and 1/2 cup water to pan; raise heat to medium-high. Cook, stirring, until cabbage begins to wilt and liquid has evaporated, about 8 minutes. Transfer cabbage to a bowl; cover with foil to keep warm.
- Lightly coat a large nonstick skillet with cooking spray; place over medium heat. Season skinless sides of fillets with pepper and remaining 1/4 teaspoon salt. Place fillets, skin-sides down, in hot skillet. Cook, without turning, until skin is very crisp and golden brown, 5 to 6 minutes. Turn fillets; cook until flesh is opaque, about 3 minutes. Transfer fillets to a plate, and loosely cover with foil. Keep skillet on stove with heat off.
- Wipe skillet clean with a paper towel; place over medium-high heat. Add mustard and 1/2 cup water to skillet; when the water begins to bubble, whisk until smooth. Cook mixture until thickened, about 2 minutes.
- Divide cabbage among four plates, and top with fillets. Drizzle mustard sauce over fillets. Season with pepper, and serve immediately.
Nutrition Facts : Calories 243 g, Cholesterol 78 g, Fat 11 g, Fiber 1 g, Protein 29 g, Sodium 457 g
MANGALORE SALMON BRAISED WITH COCONUT MILK
Steps:
- Make marinade:
- In an electric coffee/spice grinder finely grind fenugreek seeds and in a small bowl stir together with remaining marinade ingredients. In a shallow baking dish rub salmon fillets all over with marinade. Marinate fillets, covered, at cool room temperature 30 minutes.
- While salmon is marinating, cut bell pepper into thin strips, thinly slice onion, and finely chop garlic. In a 10- to 12-inch nonstick skillet heat 1 1/2 tablespoons oil over moderately high heat until hot but not smoking and sear fillets until golden, about 2 minutes on each side. Transfer salmon to a plate. To skillet add onion, garlic, gingerroot, and 1 1/2 tablespoons oil and cook over moderate heat, stirring occasionally, until onion is lightly browned. Stir in coconut milk and salt and bring sauce to a boil, stirring. Add fillets and gently simmer until they are just cooked through and sauce is thickened, 5 to 6 minutes.
- In another skillet heat remaining tablespoon oil over moderately high heat until hot but not smoking and sauté bell peppers, stirring, until crisp-tender and lightly browned, 5 to 6 minutes.
- Serve salmon and sauce over rice, topped with bell peppers.
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