Cielos Spring Salmon Recipes

CIELO'S SPRING SALMON

Steps:

• Preheat the oven to 350 degrees F (175 degrees C).
• In a small bowl, mix together the oyster sauce, and salad dressing. Coat salmon fillets with the sauce on both sides, and place in a shallow baking dish.
• Bake for 15 minutes in the preheated oven, until the fish flakes easily with a fork.

CITRUS SALMON SKEWERS

Steps:

• Set the oven to broil. Line a half-sheet pan (13-by-18 inches) with foil.
• Combine the citrus zests, juices, parsley, dill, paprika, garlic, 1 teaspoon salt and 1/2 teaspoon pepper in a bowl. While stirring, add the olive oil until combined; set aside.
• Add the salmon to a separate bowl. Pour half of the sauce mixture over the salmon, tossing to completely coat it. Thread the salmon onto four 15-inch metal skewers. Sprinkle lightly with salt.
• Add the salmon skewers to the sheet pan crosswise, allowing the skewers to hang off the edges and keeping the salmon from touching the pan.
• Broil until the edges of the salmon become golden and it is cooked through (no need to turn), 7 to 8 minutes. Transfer to a bed of arugula.
• While the salmon rests, spread the Greek yogurt in a shallow bowl. Top with the remaining sauce mixture.
• Garnish the salmon with more parsley and dill. Serve with the Greek yogurt on the side.

CIELO'S SPRING SALMON

Steps:

• Preheat the oven to 350 degrees F (175 degrees C).
• In a small bowl, mix together the oyster sauce, and salad dressing. Coat salmon fillets with the sauce on both sides, and place in a shallow baking dish.
• Bake for 15 minutes in the preheated oven, until the fish flakes easily with a fork.

CITRUS-ROASTED SALMON WITH SPRING PEA SAUCE

Steps:

• Finely grate the zest of 2 oranges and 2 lemons. Cut the remaining orange and lemon into 1/4-inch-thick rounds. Stir together citrus zests (including lime), sugar, 2 teaspoons salt, 1 1/2 teaspoons pepper, and the coriander in a small bowl.
• Place salmon, skin side down, in a nonreactive (glass or ceramic) baking dish large enough for it to lay flat. Rub spice blend all over salmon. Cover with plastic wrap. Refrigerate 2 hours.
• Remove salmon from refrigerator. Wipe off spice blend with paper towels. Let fish stand at room temperature 20 minutes. Meanwhile, preheat oven to 400°F.
• Arrange half the orange and lemon rounds in a single layer in a large roasting pan; place salmon, skin side down, on top. Rub the oil all over salmon. Roast until opaque throughout, about 17 minutes. Remove from oven; cut salmon crosswise into 8 pieces.
• To serve, divide sauce among eight serving plates, and top each with a piece of salmon. Garnish with pea shoots and remaining orange and lemon rounds.
• Prepare an ice-water bath. Bring a pot of water to a boil. Blanch peas and watercress until bright green, about 45 seconds. Immediately transfer with a slotted spoon to the ice bath to stop the cooking.
• Drain peas and watercress, then puree in a blender until smooth, adding 4 to 5 tablespoons water to thin (mixture should be just thick enough to coat the back of a spoon). Pass puree through a fine sieve into a small saucepan. Place over low heat, and whisk in butter, 1 piece at a time; whisk until emulsified, then remove from heat. Season sauce with 1/2 teaspoon salt (or to taste). Serve warm.
• (Per Serving)
• Calories: 432
• Saturated Fat: 4.9g
• Unsaturated Fat: 13.4g
• Cholesterol: 109mg
• Carbohydrates: 16.2g
• Protein: 36.8g
• Sodium: 686mg
• Fiber: 3.6g
• (Per Serving)
• Calories: 37
• Saturated Fat: 1.2g
• Unsaturated Fat: .6g
• Cholesterol: 5mg
• Carbohydrates: 3.5g
• Protein: 1.4g
• Sodium: 123mg
• Fiber: 1.2g