Broiled Salmon Fillet With Bacon Wild Mushrooms And Oyster Sauce Recipes

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STIR-FRIED WILD MUSHROOMS WITH SNAP PEAS IN OYSTER SAUCE



Stir-Fried Wild Mushrooms with Snap Peas in Oyster Sauce image

Provided by Food Network

Yield 6 servings

Number Of Ingredients 16

1 pound snap peas, ends snapped and veiny strings removed, rinsed and drained
1 tablespoon minced garlic
2 tablespoons rice wine or sake
1/2 teaspoon salt, or to taste
1/2 pound shiitake mushrooms, stems trimmed and lightly rinsed
1/2 pound oyster mushrooms, stems trimmed and lightly rinsed (If unavailable, substitute shiitake mushrooms.)
1/2 pound cremini mushrooms, stems trimmed and lightly rinsed
1 tablespoon minced garlic
1 tablespoon minced fresh ginger
3 1/2 tablespoons good quality oyster sauce
1 1/2 tablespoons rice wine or sake
1 1/4 teaspoons sugar
1/2 teaspoon toasted sesame oil
1/2 cup chicken broth or water
1 teaspoon cornstarch
2 1/2 teaspoons canola or corn oil

Steps:

  • With a sharp knife, cut the mushrooms on the diagonal into quarters, depending on the size. Prepare the seasonings and set by the stove.
  • Heat a wok or a heavy skillet until very hot, add 1 teaspoon of oil and heat until hot. Add the snap peas, minced garlic, rice wine or sake, and salt, and toss lightly over high heat for about 1 1/2 minutes until the peas are just tender (snow peas will take slightly less time.) Remove from the pan and arrange around the outside of the serving plate.
  • Reheat the pan and the remaining oil until very hot. Add the Seasonings and stir-fry about 10 seconds until fragrant. Add the mushrooms and toss lightly with a spatula or shovel over high heat for about 1 minute. Add the sauce and toss lightly to thicken, stirring constantly to prevent lumps. Arrange the mushrooms inside the snow peas on the serving platter. Serve immediately.

SALMON WITH SAUTéED MUSHROOMS, SHALLOTS AND FRESH HERBS



Salmon With Sautéed Mushrooms, Shallots and Fresh Herbs image

You'll never want to cook salmon any other way after you make this. It steams above a pan of water in a low oven, resulting in a very moist piece of fish. The mushrooms are wonderful on top or on the side.

Provided by Martha Rose Shulman

Time 45m

Yield Serves 4

Number Of Ingredients 9

One 1 1/2-pound salmon fillet, or two 12-ounce fillets
2 tablespoons extra virgin olive, plus about 1 teaspoon for the baking sheet
Salt and freshly ground pepper
1 pound white or cremini mushrooms, rinsed briefly and wiped dry
2 tablespoons extra-virgin olive oil
2 shallots, minced
2 to 4 garlic cloves (to taste), minced
2 teaspoons chopped fresh thyme or rosemary (or a combination), or 1/2 to 1 teaspoon dried
1/4 cup dry white wine, such as Sauvignon blanc

Steps:

  • Preheat the oven to 300ºF. Cover a baking sheet with foil and lightly oil the foil. Place the salmon on top. Season with salt and pepper. Fill a roasting pan with boiling water and place it on the oven floor.
  • Place the salmon in the oven and bake until the fish flakes and white bubbles of protein appear on the surface, 10 to 20 minutes, depending on the size of the fillets. Remove from the heat.
  • Meanwhile, cook the mushrooms. Heat a large, heavy frying pan over medium-high heat and add 1 tablespoon of the olive oil. When the oil is hot (you can feel the heat when you hold your hand above the pan), add the mushrooms and cook, stirring or tossing in the pan, for a few minutes, until they begin to soften and sweat. Add the remaining oil, turn the heat to medium, and add the shallots, garlic, and herbs. Stir together, add 1/2 teaspoon salt and freshly ground pepper to taste, and cook, stirring often, for another 1 to 2 minutes, until the shallots and garlic have softened and the mixture is fragrant. Add the wine and cook, stirring often and scraping the bottom of the pan, until the wine has just about evaporated. Taste and adjust seasonings. Remove from the heat.
  • Serve the salmon with a spoonful of mushrooms on top or on the side.

Nutrition Facts : @context http, Calories 306, UnsaturatedFat 13 grams, Carbohydrate 12 grams, Fat 19 grams, Fiber 2 grams, Protein 21 grams, SaturatedFat 4 grams, Sodium 599 milligrams, Sugar 4 grams

BROILED SALMON WITH BACON



Broiled Salmon With Bacon image

Bacon and salmon are a really nice combo! I used a somewhat thick 'gourmet' bacon from my butcher. The bacon helps keep the salmon moist and adds a nice crispiness to the overall dish.

Provided by Hey Jude

Categories     Pork

Time 13m

Yield 4 serving(s)

Number Of Ingredients 5

1 lb salmon fillet (4)
1/4 teaspoon salt
1/4 teaspoon fresh ground pepper
4 slices good-quality bacon
2 tablespoons balsamic vinegar

Steps:

  • Heat broiler.
  • Season salmon with salt and pepper; place skin side down in a broiler pan or cookie sheet. Cover with bacon strips.
  • Brush salmon and bacon with 1 T. of the balsamic vinegar.
  • Broil until cooked through and bacon is crisp, about 8 minutes, basting with remaining 1 T. vinegar halfway through cooking.

Nutrition Facts : Calories 188.4, Fat 8.6, SaturatedFat 2.1, Cholesterol 57.7, Sodium 299.1, Carbohydrate 1.5, Sugar 1.2, Protein 24.3

SALMON WITH BACON AND MUSHROOMS



Salmon With Bacon and Mushrooms image

Make and share this Salmon With Bacon and Mushrooms recipe from Food.com.

Provided by English_Rose

Categories     European

Time 35m

Yield 4 serving(s)

Number Of Ingredients 9

4 tablespoons olive oil
4 (6 ounce) salmon fillets
8 ounces smoked bacon, cut into small pieces
1 red onion, peeled and sliced
5 ounces button mushrooms, sliced
1 teaspoon lemon zest
1 tablespoon red wine vinegar
1 tablespoon rosemary, finely chopped
1 pinch sugar

Steps:

  • Heat one tablespoon of the oil in a nonstick frying pan. Season the salmon and fry for 3 minutes skin-side up. Transfer to a plate.
  • Fry the bacon for 4-5 minutes. Add the red onion, fry for 2 minutes, then add the mushrooms, cook for 5 minutes more and stir in the lemon zest.
  • Put the salmon on top of the onion mixture in the pan (or use an ovenproof dish) and broil on high for 2-3 minutes. Mix the vinegar, the rest of the oil and the rosemary with a pinch of sugar and season.
  • Spoon over the salmon. Good with celeriac mash or crispy roast potatoes.

MELT-IN-YOUR-MOUTH BROILED SALMON



Melt-in-Your-Mouth Broiled Salmon image

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

1 clove garlic, chopped
2 tablespoons olive oil
4 (6 ounce) salmon fillets
½ cup butter
2 tablespoons Worcestershire sauce
2 tablespoons lemon juice
¼ cup white wine
1 teaspoon ground black pepper
1 teaspoon garlic salt
1 ½ teaspoons fines herbs
¼ cup chopped fresh dill

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

BROILED SALMON FILLET WITH MUSTARD DILL SAUCE



Broiled Salmon Fillet with Mustard Dill Sauce image

Categories     Mustard     Broil     Quick & Easy     Salmon     Dill     Gourmet

Yield Serves 6

Number Of Ingredients 4

a 2 1/2-to-3 pound salmon fillet
soy sauce for rubbing the salmon
fresh bay leaves and thyme sprigs for garnish if desired
Mustard Dill Sauce

Steps:

  • Preheat broiler.
  • Rinse salmon and pat dry. Arrange salmon, skin side down, in a foil-lined jelly-roll pan and rub thoroughly with soy sauce. Season salmon with salt and pepper and broil about 4 inches from heat 12 to 15 minutes, or until just cooked through. Transfer salmon to a platter and garnish with herbs.
  • Serve salmon warm or at room temperature with mustard dill sauce.

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2009-07-30 Pre-heat broiler. Season the salmon fillet well with salt and pepper. Wrap 3 of the bacon slices, proportionately spaced, around the salmon filet. Place fillet on roasting pan, …
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  • Pre-heat broiler. Season the salmon fillet well with salt and pepper. Wrap 3 of the bacon slices, proportionately spaced, around the salmon filet. Place fillet on roasting pan, and place under broiler. Cook till just done (about 10 min).
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  • Preheat the broiler. Lightly season the salmon fillets with salt and pepper. Wrap 3 slices of the bacon crosswise around each salmon fillet, spacing the slices 1 inch apart. Place the salmon fillets in a medium roasting pan and broil the fish 6 inches from the heat for about 13 minutes, shifting the pan halfway through, or until the salmon fillets are just cooked through.
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  • In a small bowl, whisk the hot water with the oyster sauce until blended. Add to the mushrooms and cook over moderately high heat, stirring, until the sauce thickens slightly, about 1 minute. Stir in the nutmeg, then whisk in the butter and cook until just melted. Remove the mushroom sauce from the heat.
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