SAGE-RUBBED SALMON
If you've always thought of sage with turkey, try it with salmon for a little taste of heaven. We serve this with rice, salad and sauteed green beans. -Nicole Raskopf, Beacon, New York
Provided by Taste of Home
Categories Dinner
Time 20m
Yield 6 servings.
Number Of Ingredients 6
Steps:
- Preheat oven to 375°. Mix first 4 ingredients; rub onto flesh side of salmon. Cut into 6 portions., In a large cast-iron skillet, heat oil over medium heat. Add salmon, skin side down; cook 5 minutes. Transfer skillet to oven; bake just until fish flakes easily with a fork, about 10 minutes.
Nutrition Facts : Calories 220 calories, Fat 15g fat (3g saturated fat), Cholesterol 57mg cholesterol, Sodium 377mg sodium, Carbohydrate 1g carbohydrate (0 sugars, Fiber 0 fiber), Protein 19g protein. Diabetic Exchanges
CHILI RUBBED SALMON
Provided by Food Network Kitchen
Categories main-dish
Time 17m
Yield 4 servings
Number Of Ingredients 4
Steps:
- Heat a large non-stick skillet over high heat. Add the oil and heat until shimmering. Rub the fish with the chili powder and season with salt. Carefully lay fish, skinned-side up in the skillet Cook the fish turning once until brown, crisp, and just firm, about 3 to 4 minutes on each side. Transfer the salmon to a serving platter and tent with foil to finish cooking, about 5 minutes more.
- Copyright (c) 2004 Television Food Network, G.P., All Rights Reserved.
CHILI-RUBBED SALMON
Categories Bake Low Carb Salmon Hot Pepper Bon Appétit
Yield Makes 4 servings
Number Of Ingredients 11
Steps:
- Cut ancho chilies in half lengthwise; seed and stem. Heat heavy large skillet over medium-high heat; add chilies and stir until chilies look dry and darken slightly in color, turning occasionally, about 2 1/2 minutes. Cool completely. Break chilies into 1/2-inch pieces. Grind coarsely in spice mill or coffee mill. Add oregano and grind to blend. Transfer to small bowl. Mix in salt and sugar. Stir in garlic, chipotle chilies, and lime juice. Whisk in oil. Add enough water to thin to spreadable consistency (about 1 tablespoon). (Can be prepared 3 days ahead. Cover and chill.)
- Preheat oven to 400°F. Spread 2 generous teaspoons chili mixture over each salmon fillet. Place on rimmed baking sheet. Bake until salmon is opaque in center, about 10 minutes.
- *Dried ancho chilies are available at Latin American markets, specialty foods stores and some supermarkets.
- **Chipotle chilies canned in a spicy tomato sauce, sometimes called adobo, are available at Latin American markets, specialty foods stores, and some supermarkets.
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.
CHILI AND SAGE-RUBBED SALMON
Steps:
- 1. Make the paste: Combine the oil and garlic in a small, heavy-bottomed saucepan. Place over low heat and cook until the garlic just barely begins to brown around the edges, 1 to 2 minutes. Add the ground coriander and cumin, and cook 1 minute, stirring constantly. Stir in the chili powder and black pepper and cook, stirring, 2 minutes longer. Add the sage and verjus, bring to a simmer, and cook until reduced and thickened to a paste, 1 to 2 more minutes. Remove from the heat, transfer to a bowl, and cool completely before using.
- 2. Use your fingers to coat the salmon with the cooled chili paste. Cover and refrigerate for 2 hours.
- 3. Wipe the paste from the salmon.
- 4. Heat the oil over medium heat in a skillet large enough to hold all the salmon fillets. Sprinkle the salmon fillets with salt, place them in the pan, and cook gently until well browned and just cooked through, 3 to 4 minutes per side. Transfer the salmon to warm plates and serve immediately.
- Wine Suggestions: Champagne or any good sparkling wine would be ideal here. The bubbles and acidity will put out the chili paste fire and cut right through the richness of the salmon. You'd also do well with a young, fruity rosé.
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
SALMON WITH CHILI-HONEY GLAZE
Make and share this Salmon With Chili-honey Glaze recipe from Food.com.
Provided by Jeff Hixson
Categories Healthy
Time 25m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Heat oven to 450 degrees.
- Place salmon in a foil-lined baking pan.
- Combine orange and lime juices, honey, cumin, chili powder and hot sauce, stirring well to dissolve the honey.
- Pour about half of the glaze over the salmon, sprinkle with salt and pepper and bake 12 minutes per inch of thickness.
- Halfway through the cooking time, pour the remaining glaze on top.
- When the salmon is cooked through, remove from the oven.
- Spoon the thickened glaze in the bottom of the pan over the salmon and serve with wedges of lime.
CHILI-RUBBED SALMON WITH PAPAYA AND SCALLIONS
Pure ground chiles work best in this recipe. Commercially prepared chili powder, which is a mixture of chiles and other seasonings, can be used as well.
Provided by Martha Stewart
Categories Salmon Recipes
Number Of Ingredients 10
Steps:
- In a small bowl, combine the chili powder, coriander, oregano, and 1/2 teaspoon salt. Sprinkle the salmon with salt and pepper. Rub the garlic onto the flesh side of the salmon; then rub the chili-powder mixture over the garlic. Set aside for 30 minutes.
- Heat grill or grill pan to medium high. Drizzle salmon with oil; place on grill flesh-side down. Grill 3 minutes, being careful not to burn chili rub. Turn; grill until opaque and just cooked through, about 4 minutes.
- Meanwhile, in a medium bowl, combine papaya and scallions. Place grilled fish on top of the Black Beans and Corn. Garnish with papaya mixture, and serve immediately with Vegetable-Salad Burritos.
CHILI-RUBBED SALMON WITH VEGETABLE MEDLEY
Savor the flavor of this Chili-Rubbed Salmon with Vegetable Medley. This Chili-Rubbed Salmon with Vegetable Medley includes lime, red cabbage and beans.
Provided by My Food and Family
Categories Home
Time 25m
Yield 4 servings
Number Of Ingredients 10
Steps:
- Combine dry seasonings; rub evenly onto fish.
- Heat oil in large nonstick skillet on medium-high heat. Add fish; cook 4 min. on each side or until fish flakes easily with fork. Remove from skillet; cover to keep warm. Wipe skillet with paper towel.
- Add dressing to skillet; heat on medium heat. Add cabbage; cook and stir 1 min. Stir in beans; cook 2 min. or until heated through, stirring occasionally. Remove from heat; stir in cilantro.
- Spoon cabbage mixture onto 4 serving plates; top with fish. Squeeze 1 lime wedge over each fillet. Serve with remaining lime wedges.
Nutrition Facts : Calories 300, Fat 13 g, SaturatedFat 3 g, TransFat 0 g, Cholesterol 70 mg, Sodium 550 mg, Carbohydrate 0 g, Fiber 6 g, Sugar 0 g, Protein 27 g
CHILI-RUBBED SALMON WITH ZUCCHINI AND SAUTEED CORN
You can use any salsa you like: mild, medium, or hot. For the best flavor, buy the fresh variety sold in the refrigerator section of grocery stores.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Seafood Recipes Salmon Recipes
Time 25m
Number Of Ingredients 10
Steps:
- Heat broiler; set rack 4 inches from heat. Rub salmon all over with salt and pepper. Arrange on a rimmed baking sheet; sprinkle top of fillets with 1 teaspoon chili powder. Arrange zucchini around salmon; sprinkle with remaining teaspoon chili powder, and season with salt and pepper.
- Broil until fish is opaque throughout and zucchini is tender, 8 to 10 minutes.
- Meanwhile, in a large skillet, heat oil over high heat. Add corn and garlic; cook, tossing, until corn is tender and beginning to brown, about 5 minutes. Remove from heat. Stir in scallions and salsa; season generously with salt and pepper. To serve, place fillets on plates, and serve with zucchini and half the corn. Reserve other half of the corn for next day. Garnish with lime wedges, if desired.
Nutrition Facts : Calories 377 g, Fat 15 g, Fiber 4 g, Protein 38 g
CHILI-RUBBED SALMON
Make and share this Chili-Rubbed Salmon recipe from Food.com.
Provided by evelynathens
Categories Very Low Carbs
Time 25m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Cut ancho chilies in half lengthwise; seed and stem. Heat heavy large skillet over medium-high heat; add chilies and stir until chilies look dry and darken slightly in color, turning occasionally, about 2 1/2 minutes. Cool completely. Break chilies into 1/2-inch pieces. Grind coarsely in spice mill or coffee mill. Add oregano and grind to blend. Transfer to small bowl. Mix in salt and sugar. Stir in garlic, chipotle chilies, and lime juice. Whisk in oil. Add enough water to thin to spreadable consistency (about 1 tablespoon). (Can be prepared 3 days ahead. Cover and chill.).
- Preheat oven to 400°F Spread 2 generous teaspoons chili mixture over each salmon fillet. Place on rimmed baking sheet. Bake until salmon is opaque in center, about 10 minutes.
Nutrition Facts : Calories 255.9, Fat 9.9, SaturatedFat 1.5, Cholesterol 87.5, Sodium 845.6, Carbohydrate 6.1, Fiber 2, Sugar 1.1, Protein 34.7
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- Cut ancho chilies in half lengthwise; seed and stem. Heat heavy large skillet over medium-high heat; add chilies and stir until chilies look dry and darken slightly in color, turning occasionally, about 2 1/2 minutes. Cool completely. Break chilies into 1/2-inch pieces. Grind coarsely in spice mill or coffee mill. Add oregano and grind to blend. Transfer to small bowl. Mix in salt and sugar. Stir in garlic, chipotle chilies, and lime juice. Whisk in oil. Add enough water to thin to spreadable consistency (about 1 tablespoon). DO AHEAD Can be prepared 3 days ahead. Cover and chill.
- Preheat oven to 400°F. Spread 2 generous teaspoons chili mixture over each salmon fillet. Place on rimmed baking sheet. Bake until salmon is opaque in center, about 10 minutes.
- * Dried ancho chilies are available at Latin American markets, specialty foods stores and some supermarkets.
- **Chipotle chilies canned in a spicy tomato sauce, sometimes called adobo, are available at Latin American markets, specialty foods stores, and some supermarkets.
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