HOT SMOKED SALMON WITH AN AMAZING CHILE SALSA
I'm really excited about this one. There are 2 processes when it comes to smoking food: "cold smoking," where things like raw fish, meats and cheeses are put into a smoky environment with no heat source, and "hot smoking," which has the added heat source. It gives great results. All you need is an old cookie tin with a lid, a wire rack that fits inside it or a bit of chicken wire and some uncoated sawdust (the type you get for putting in pets' cages). When you put the tin on your heat source, it will act like a kind of oven - don't get nervous if it seems a bit radical to you, because it's so easy. And imagine how impressed your mates will be when you tell them you've hot smoked the food yourself! PS - A word of warning: this will make your house a bit smoky, so either open the windows to get some fresh air through, put the fan on or have a go at doing it outside on your doll.
Provided by Jamie Oliver
Categories main-dish
Time 30m
Yield 2 servings
Number Of Ingredients 15
Steps:
- Special equipment: wood shavings or chips
- Get your cookie tin and place a handful or 2 of wood shavings into the tin, followed by your rosemary and sage sprigs. Place your wire rack in the tin, so it sits about halfway down, or bend some chicken wire to fit. Carefully pierce the lid of the tin 5 or 6 times with a screwdriver.
- Most salmon fillets come around the same size and thickness, so their cooking times are similar. Sprinkle the salmon fillets with salt and rub with a drizzle of olive oil. Then lay them skin side down on top of the wire (this acts like a grill rack) and put the lid on the tin. Place it on the burner, over a medium heat, and cook for 8 to 10 minutes. After a couple of minutes it will start to smoke a bit.
- While the fish is cooking, mix all the salsa ingredients together - you can go as light or as heavy on the chiles as you like.
- When the fish is ready, turn the heat off and leave it to sit for 3 minutes before opening the tin. This will allow any residual smoke and heat to penetrate the fish. Lift the salmon fillets out and place onto individual serving plates. Spoon over some chille salsa and sprinkle with your whole cilantro leaves. Drizzle over some extra-virgin olive oil and serve with the lime halves and the rest of the salsa in a little bowl. Lovely with some new potatoes and a green salad for lunch.
- "Our agreement with the producers of "Jamie at Home" only permit us to make 2 recipes per episode available online. Food Network regrets the inconvenience to our viewers and foodnetwork.com users"
CHILE-GLAZED SALMON WITH ORANGE SALSA
Steps:
- Make salsa:
- Cut peel and any white pith from oranges with a sharp knife, then cut sections free from membranes, letting them drop into a bowl. Stir in remaining salsa ingredients.
- Prepare salmon:
- Preheat broiler.
- Season salmon with salt on all sides. Arrange on rack of a broiler pan, skin sides down, and broil about 4 inches from heat 4 minutes. Spoon glaze on top and spread onto sides, then sprinkle with fennel seeds and cracked pepper. Broil until glaze is bubbly and fish is just cooked through, 2 to 3 minutes more.
- Serve salmon with salsa.
CHILI RUBBED SALMON WITH CITRUS SALSA - SLIMMED
Provided by Food Network Kitchen
Categories main-dish
Time 37m
Yield 4 servings
Number Of Ingredients 13
Steps:
- Preheat the broiler to high. Soak onion in a bowl of very cold water.
- In a medium bowl, whisk together the lime juice, honey, 2 teaspoons of oil, and 1/2 teaspoon of salt.
- Trim the top and bottom off the grapefruit to expose the inner fruit. Following the curve of the fruit cut off the skin and white pith. Cut the segments free from the membrane and add to the dressing. Repeat with the oranges. (For help with this, see our Video demo of segmenting an orange.) Add the jalapeno, jicama, and fresh coriander to the citrus mixture. Drain the onions and stir to combine evenly.
- Position a broiler pan about 6 inches from the broiler and preheat. Lightly brush the salmon with the olive oil. Sprinkle top of the fish with the chili powder and season with salt, to taste. Carefully lay fish, skin-side down, on the hot broiler pan. Broil the fish until just firm and brown, about 7 minutes. Remove pan from the broiler; set the salmon aside on the hot pan to finish cooking, about 5 minutes more.
- Divide the fish among plates and serve with the salsa and tortillas.
3-INGREDIENT CHILI-GLAZED SALMON RECIPE BY TASTY
Here's what you need: salmon, chili sauce, fresh scallions
Provided by Alvin Zhou
Categories Dinner
Time 30m
Yield 3 servings
Number Of Ingredients 3
Steps:
- Preheat oven to 400°F (200˚C).
- In a bowl, mix together the salmon, chili sauce, and the scallions.
- Place the fillets on a baking tray lined with parchment paper. Spoon any leftover sauce on top of the salmon.
- Bake for 12-15 minutes, until the salmon is cooked but still tender.
- Enjoy!
Nutrition Facts : Calories 107 calories, Carbohydrate 6 grams, Fat 4 grams, Fiber 0 grams, Protein 7 grams, Sugar 5 grams
CHILE GLAZE
Categories Sauce Fruit Juice Mustard Pepper Side Sauté Quick & Easy Lemon Orange Hot Pepper Summer Gourmet
Yield Makes about 1 1/2 cups
Number Of Ingredients 10
Steps:
- Tear chiles into large pieces and toast in a dry heavy skillet over moderate heat, about 30 seconds on each side. Soak chiles in 1/2 cup hot water in a 1-cup glass measure to soften.
- Mash tamarind with remaining 1/2 cup hot water to soften and force through a sieve into a bowl, discarding solids.
- Purée chiles with soaking water, orange juice, lemon juice, garlic, vinegar, oil, and mustard in a blender. Add tamarind mixture and honey and blend well. Pour through sieve into a small saucepan and simmer, partially covered (mixture will spatter) and stirring occasionally, until thickened, 5 to 10 minutes. Season with salt and pepper.
ORANGE BALSAMIC GLAZED SALMON
Salmon fillets broiled with an orange zest and balsamic vinaigrette glaze are served atop spring salad mix, asparagus, and fennel bulb.
Provided by Marie's Dressings
Categories Salad Seafood Salad Recipes Salmon Salad Recipes
Time 30m
Yield 4
Number Of Ingredients 11
Steps:
- Combine 1/4 cup Marie's Balsamic Vinaigrette, pepper, honey, and orange liqueur to make glaze. Zest orange and add to the glaze.
- Slice peel off orange, removing all of white pith. Slice oranges into rounds, then into quarters. Reserve.
- Preheat the oven's broiler. Cover a broiler pan with nonstick foil. Sprinkle salmon with salt. Broil salmon, brushing often with glaze until cooked, about 8 minutes. Do not turn.
- Toss spring mix with asparagus, fennel, and remaining 1/2 cup Marie's Balsamic Vinaigrette. Divide among 4 plates and top with salmon. Garnish salads with orange pieces and Parmesan.
Nutrition Facts : Calories 461 calories, Carbohydrate 27 g, Cholesterol 97.1 mg, Fat 22.1 g, Fiber 5.3 g, Protein 40.2 g, SaturatedFat 5.8 g, Sodium 822.5 mg, Sugar 19.4 g
ORANGE SOY-GLAZED SALMON
Quick, tasty salmon recipe.
Provided by jjackson
Categories Main Dish Recipes Seafood Main Dish Recipes Salmon Salmon Fillet Recipes
Time 57m
Yield 4
Number Of Ingredients 10
Steps:
- Mix orange juice, honey, soy sauce, lemon juice, and ginger together in a small bowl.
- Place salmon in a shallow dish. Pour all but 3 tablespoons of the orange juice mixture on top. Reserve remaining mixture in the bowl. Let salmon marinate at room temperature for 30 minutes.
- Preheat oven to 450 degrees F (230 degrees C).
- Transfer salmon to a baking dish lined with aluminum foil; pat dry with paper towels. Discard marinade. Spoon 1 tablespoon of reserved orange juice mixture over salmon; season with salt and pepper. Drizzle olive oil on top.
- Bake in the preheated oven until heated through, about 6 minutes. Spoon remaining 2 tablespoons orange juice mixture over salmon. Continue baking until flesh flakes easily with a fork, 6 to 9 minutes more. Serve with lemon wedges.
Nutrition Facts : Calories 232.4 calories, Carbohydrate 14.1 g, Cholesterol 50.4 mg, Fat 9.1 g, Fiber 1.5 g, Protein 25 g, SaturatedFat 1.8 g, Sodium 419.3 mg, Sugar 10.1 g
SALMON WITH CITRUS SALSA
"I make each meal from scratch, which results in a lot of hit-or-miss attempts, but this grilled salmon is a surefire winner!" confirms Nancy Shirvani of Terryville, Connecticut. "It makes a perfect light summer supper."
Provided by Taste of Home
Categories Dinner
Time 20m
Yield 4 servings.
Number Of Ingredients 16
Steps:
- In a large resealable plastic bag, combine the first seven ingredients; add salmon. Seal bag and turn to coat; refrigerate for 2 hours. Meanwhile, in a small bowl, combine the salsa ingredients. Cover and refrigerate until serving., Drain and discard marinade. Using long-handled tongs, moisten a paper towel with cooking oil and lightly coat the grill rack. Place salmon, skin side down, on grill. Grill, covered, over medium heat or broil 4 in. from the heat for 15-20 minutes or until fish flakes easily with a fork. Serve with salsa.
Nutrition Facts : Calories 361 calories, Fat 19g fat (4g saturated fat), Cholesterol 112mg cholesterol, Sodium 241mg sodium, Carbohydrate 12g carbohydrate (0 sugars, Fiber 1g fiber), Protein 35g protein. Diabetic Exchanges
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