Chili Crusted Salmon With Roasted Potatoes Recipes

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ONE TRAY OVEN BAKED HONEY CHILI LIME SALMON WITH POTATOES AND BEANS



One Tray Oven Baked Honey Chili Lime Salmon with Potatoes and Beans image

Easy midweek cooking without compromising on flavour! Golden crunchy roasted potatoes with salmon glazed with chili, lime and honey and a side of greens to make it a complete meal. If you use smaller salmon, you can most certainly make this for 4.

Provided by Nagi | RecipeTin Eats

Categories     Fish     One Tray Dinner

Time 50m

Number Of Ingredients 15

3 pieces of salmon ((5 - 7 oz / 150 - 200g each, skin on or off))
1 large lime ((or 2 small ones) - 1 1/2 tsp zest + 3 tbsp lime juice)
1 1/2 tbsp honey
1 tbsp soy sauce ((or fish sauce))
2 garlic cloves (, minced)
14 oz / 450 g baby potatoes (, halved (Note 1))
1 1/2 tbsp melted butter ((or olive oil))
1/8 tsp salt
1 garlic clove (, minced (optional))
8 oz / 250 g green beans (, trimmed)
1 tsp olive oil
1/2 tsp salt
Black pepper
1 birds eye chili (, frozen whole (or finely chopped unfrozen chili))
1 lime

Steps:

  • Preheat oven to 180C/350F and place a large rimmed baking tray in the oven.
  • Combine the Marinade ingredients in a bowl or ziplock bag. Add the salmon and set aside to marinate for 20 minutes (while the potatoes are roasting). (Note 2)
  • Toss the Roast Potato ingredients in a bowl. Remove the tray from the oven and pour the potatoes onto the tray. Place in the oven and roast for 20 minutes. (Note 3)
  • Combine the Beans ingredients into bowl you used for the potatoes (so residual butter sticks to beans) and toss.
  • Remove salmon from the Marinade, reserving the Marinade.
  • Remove tray from the oven. Move the potatoes to one side and place the salmon in the middle, skin side down. Pile the beans into one corn of the tray (don't spread them out, they will overcook).
  • Sprinkle over the salt and pepper all over everything on the tray.
  • Drizzle some Marinade on each salmon, then place the tray into the oven and bake for 4 minutes per 1/2 inch / 5 minutes per 1.5 cm of thickness (thickest part of the salmon). My salmon was 1.25 inches / 3 cm thick so I baked it for 10 minutes. (Note 4)
  • Turn the grill/broiler onto maximum. (Note 5) Drizzle the remaining Marinade onto the salmon and grill for 2 minutes or until light golden on top.
  • Rest for 3 minutes. Use a grater to grate frozen chili and lime zest over the salmon. Serve with lime wedges on the side.

Nutrition Facts : ServingSize 485 g, Calories 488 kcal, Carbohydrate 37 g, Protein 45 g, Fat 20 g, SaturatedFat 5.7 g, Cholesterol 103 mg, Sodium 935 mg, Fiber 7.3 g, Sugar 10.3 g

OVEN-ROASTED PISTACHIO-CRUSTED SALMON



Oven-Roasted Pistachio-Crusted Salmon image

This seasoned salmon is reminiscent of bistro-worthy fare when served with wilted spinach and freekeh.

Provided by thedailygourmet

Categories     Main Dish Recipes     Seafood Main Dish Recipes     Salmon     Baked Salmon Recipes

Time 30m

Yield 4

Number Of Ingredients 7

cooking spray
1 tablespoon butter
1 tablespoon grapeseed oil
4 (4 ounce) salmon fillets with skin
2 ½ teaspoons Greek seasoning (such as Cavender's®), divided
¼ cup crushed pistachios
¼ cup panko bread crumbs

Steps:

  • Preheat the oven to 375 degrees F (190 degrees C). Line a baking sheet with aluminum foil and spray with cooking spray.
  • Place butter in a microwave-safe bowl and melt in the microwave, 15 to 30 seconds. Let cool and stir in grapeseed oil.
  • Place salmon fillets skin-side down on the baking sheet. Brush with butter mixture and sprinkle evenly with 1 1/2 teaspoons Greek seasoning.
  • Mix crushed pistachios, bread crumbs, and remaining 1 teaspoon Greek seasoning together in a small bowl. Sprinkle evenly over salmon.
  • Bake in the preheated oven until salmon flakes easily with a fork, about 20 minutes.

Nutrition Facts : Calories 285.5 calories, Carbohydrate 7.6 g, Cholesterol 58.1 mg, Fat 16.9 g, Fiber 1 g, Protein 26.8 g, SaturatedFat 4.1 g, Sodium 430.7 mg, Sugar 0.6 g

CHILI-CRUSTED SALMON WITH ROASTED POTATOES



Chili-Crusted Salmon With Roasted Potatoes image

Make and share this Chili-Crusted Salmon With Roasted Potatoes recipe from Food.com.

Provided by Whedonite

Categories     One Dish Meal

Time 45m

Yield 4 serving(s)

Number Of Ingredients 8

1 tablespoon chili powder
1 tablespoon brown sugar
1 teaspoon salt
1 1/2 lbs potatoes, peeled and thinly sliced
3 green onions, chopped
1 tablespoon olive oil
1/4 teaspoon ground black pepper
24 ounces salmon fillets, cut into 4 pieces

Steps:

  • Preheat oven to 450.
  • In small mixing bowl, combine chili powder, brown sugar, and salt.
  • In 13 x 9 glass baking dish, toss potatoes with onion, olive oil, pepper, and 1 Tbsp of the chili mixture until evenly coated. Cover with foil and roast 20 minutes.
  • Meanwhile, use remaining chili mixture to coat salmon fillets. Place on top of potatoes, skin side down, and roast uncovered 10-12 minutes, or until fish flakes easily and potatoes are tender.

CHILI ROASTED POTATOES



Chili Roasted Potatoes image

Provided by Rachael Ray : Food Network

Categories     side-dish

Time 25m

Yield 4 servings

Number Of Ingredients 5

1 1/2 pounds small red skinned potatoes quartered
Extra-virgin olive oil, to coat
1 1/2 teaspoons ground cumin
1 1/2 teaspoons chili powder
Salt and pepper

Steps:

  • Preheat oven to 375 degrees F.
  • Drizzle potatoes with a generous pour of extra-virgin olive oil. Toss potatoes with seasoning and coarse salt and pepper. Place potatoes on a nonstick baking sheet and roast 20 minutes or until just tender. Give the baking sheet a good shake after 10 minutes to avoid sticking.

POTATO-CRUSTED SALMON WITH CHIVES AND SCALLION SAUCE



Potato-Crusted Salmon with Chives and Scallion Sauce image

Provided by Food Network

Categories     main-dish

Yield 4 servings

Number Of Ingredients 30

2 large potatoes, peeled
4 (4-ounce) salmon fillets or steaks
Salt and ground white pepper to taste
4 teaspoons Dijon mustard
1 tablespoon extra virgin olive oil
Chive and scallion sauce (recipe follows)
2 large potatoes, peeled
4 (4-ounce) salmon fillets or steaks
Salt and ground white pepper to taste
4 teaspoons Dijon mustard
1 tablespoon extra virgin olive oil
Chive and scallion sauce (recipe follows)
1 tablespoon extra virgin olive oil
5 scallions, thinly sliced, white part only
1 tablespoon chopped fresh garlic
1/4 cup champagne vinegar
1/2 cup chardonnay or other full bodied dry white wine
1/2 cup evaporated skim milk
1 teaspoon cornstarch mixed with 1 tablespoon water
6 chives, snipped
Salt and ground white pepper to taste.
1 tablespoon extra virgin olive oil
5 scallions, thinly sliced, white part only
1 tablespoon chopped fresh garlic
1/4 cup champagne vinegar
1/2 cup chardonnay or other full bodied dry white wine
1/2 cup evaporated skim milk
1 teaspoon cornstarch mixed with 1 tablespoon water
6 chives, snipped
Salt and ground white pepper to taste.

Steps:

  • Grate the potatoes using the large holes of the grater.
  • Pat the fish dry with paper towels. Season the fish lightly with salt and white pepper. Generously spread one side of each fillet or steak with the mustard (for fillets, spread mustard on the rounded side, not the skin side). Cover the mustard with enough grated potatoes to coat entirely. Cover the fish with plastic wrap and press the grated potatoes down onto the fish very firmly and tightly. Remove the wrap and season the potatoes with salt and white pepper.
  • Preheat oven to 425 degrees.
  • In an ovenproof, nonstick frying pan, heat the olive oil. When hot, place the fish very gently in the pan, with crust side down, using a large spatula to avoid breaking the crust. Saute for 2 to 3 minutes until the potatoes are golden brown. Flip the fish carefully to the other side and finish cooking in the oven for about 5 minutes, or until the center of fillet is opaque in color.
  • Serve with Chive and Scallion Sauce.
  • Grate the potatoes using the large holes of the grater.
  • Pat the fish dry with paper towels. Season the fish lightly with salt and white pepper. Generously spread one side of each fillet or steak with the mustard (for fillets, spread mustard on the rounded side, not the skin side). Cover the mustard with enough grated potatoes to coat entirely. Cover the fish with plastic wrap and press the grated potatoes down onto the fish very firmly and tightly. Remove the wrap and season the potatoes with salt and white pepper.
  • Preheat oven to 425 degrees.
  • In an ovenproof, nonstick frying pan, heat the olive oil. When hot, place the fish very gently in the pan, with crust side down, using a large spatula to avoid breaking the crust. Saute for 2 to 3 minutes until the potatoes are golden brown. Flip the fish carefully to the other side and finish cooking in the oven for about 5 minutes, or until the center of fillet is opaque in color.
  • Serve with Chive and Scallion Sauce.
  • In a saucepan, heat the olive oil then add the scallions and saute for 2 minutes. Add the garlic and when fragrant, add the vinegar. Let reduce until almost dry. Pour in the wine and let reduce until half remains. Add the evaporated milk and the cornstarch mixture.
  • Remove from the heat as soon as it boils. Add the chives and adjust the seasoning with salt and white pepper.
  • In a saucepan, heat the olive oil then add the scallions and saute for 2 minutes. Add the garlic and when fragrant, add the vinegar. Let reduce until almost dry. Pour in the wine and let reduce until half remains. Add the evaporated milk and the cornstarch mixture.
  • Remove from the heat as soon as it boils. Add the chives and adjust the seasoning with salt and white pepper.

CITRUSY ROASTED SALMON AND POTATOES



Citrusy Roasted Salmon and Potatoes image

Citrus-dressed salmon roasted over potatoes is a quick, flavorful one-pan meal that is perfect for any night of the week. Skin-on Yukon Golds are thinly sliced, fanned out and generously drizzled with a citrus sauce to serve as the base for the meal. The salmon is placed directly on top of the potatoes after they're briefly roasted, the fish is drizzled with more sauce, then everything roasts together until the salmon is tender and the potatoes are perfectly cooked through and irresistibly tangy. Feel free to swap out the cilantro for any fresh herb you prefer, such as dill or parsley.

Provided by Naz Deravian

Categories     brunch, dinner, lunch, seafood, main course

Time 45m

Yield 4 servings

Number Of Ingredients 10

1/2 cup extra-virgin olive oil
1/3 cup fresh clementine or mandarin juice, plus 1 clementine or mandarin, sliced into ¼-inch-thick rounds, for garnish
1/4 cup fresh lime juice
1/4 cup chopped cilantro leaves and tender stems
1 shallot, chopped
2 large garlic cloves, finely grated
2 large Yukon Gold potatoes (about 1 pound)
Kosher salt and black pepper
Red-pepper flakes, to taste
1 1/2 pounds skin-on salmon fillet (preferably 1 single center-cut piece)

Steps:

  • Set a rack in the center of the oven and heat the oven to 425 degrees.
  • In a medium bowl, combine the olive oil, clementine or mandarin juice, lime juice, cilantro, shallot and garlic; set aside citrus sauce.
  • Scrub the potatoes and slice them into ¼-inch-thick rounds. In a large (12-inch) cast-iron skillet (or similar oven-safe pan), fan out the potato rounds, overlapping them a little, to cover the surface of the skillet. Season well with salt (about 1 to 1½ teaspoons) and black pepper to taste. Sprinkle on a few red-pepper flakes. Stir the oil and citrus juice mixture to combine again, and spoon half of the sauce over the potatoes. Place the skillet in the oven and roast for 20 minutes, until the edges start to turn golden.
  • Remove the skillet from the oven, season the salmon well with salt (about 1½ teaspoons) and pepper to taste and place the salmon on top of the potatoes, skin side down. Sprinkle with a few more red-pepper flakes. Spoon the rest of the citrus sauce over the salmon and top the fish with the citrus slices. Place the skillet back in the oven and roast until the salmon is cooked through to your liking, 10 to 20 minutes, depending on the thickness of the salmon.

CHILI ROASTED SALMON



Chili Roasted Salmon image

Salmon fillets, lightly brushed with a wonderfull honey, chili powder and balsamic vinegar glaze. Four ingredients and 20 minutes !

Provided by Lorac

Categories     High Protein

Time 20m

Yield 4 serving(s)

Number Of Ingredients 5

4 (4 ounce) salmon fillets
salt
1 tablespoon balsamic vinegar
1 tablespoon honey
1 teaspoon chili powder

Steps:

  • Place salmon on lightly greased baking sheet or broiler pan and season with salt.
  • In small bowl, combine vinegar, honey and chili powder and mix well.
  • Spread mixture evenly over fish.
  • Roast at 400°F for 10 to 15 minutes or until fish flakes when tested with fork.

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