TRADITIONAL POACHED SALMON
Steps:
- Drizzle the olive oil over the salmon fillets and season with some sea salt and white pepper. Set aside.
- Fill a high-sided large skillet one-third of the way up with water. Add the wine and lemon halves. Bring to a low simmer, add the salmon and let cook until firm to the touch, 5 to 7 minutes for medium. For well-done salmon, cook for 10 minutes.
- Serve garnished with the lemon wedges and parsley.
COLD POACHED SALMON WITH RED BELL PEPPER AND PARSLEY SALSA
This all-in-one main course can be made several hours ahead.
Yield Serves 4
Number Of Ingredients 12
Steps:
- Bring 2 cups water, wine, 2 tablespoons onion, 2 tablespoons dill and 1 1/2 teaspoons garlic to boil in wide saucepan or skillet. Add potatoes. Reduce heat; cover and simmer until potatoes are tender, about 20 minutes. Using slotted spoon, transfer potatoes to bowl. Cool.
- Add salmon steaks to poaching liquid in same saucepan. Cover and simmer over medium-low heat just until salmon is opaque in center, about 7 minutes. Using spatula, transfer salmon to plate and cool. Cut salmon steaks in half; remove skin and bones. Cut salmon into 1-inch pieces.
- Combine parsley, lemon juice, oil, 2 tablespoons dill and 1 1/2 teaspoons garlic in processor. Chop finely. Transfer to small bowl. Mix in bell pepper, capers and 2 tablespoons onion. Season with salt and pepper. (Potatoes, salmon and salsa can be made 6 hours ahead. Cover separately; chill. Let stand at room temperature 30 minutes before continuing.)
- Mound salmon in center of platter. Surround with potatoes. Sprinkle with salt and pepper. Spoon salsa over.
COLD POACHED SALMON
Provided by Food Network
Time 2h50m
Yield 4 servings
Number Of Ingredients 11
Steps:
- Tie the peppercorns and dry herbs together in a little bundle of cheese cloth. Combine the liquids in a large pot or skillet. Bring to a boil. Add the vegetables and the herb bundle to the court bouillon ingredients, bring to a boil and cook for 20 to 25 minutes. Reduce to a simmer and add the salmon filets. Simmer, covered, for 10 to 12 minutes. Turn off the heat and allow the salmon to cool in the bouillon. When completely cold, remove the salmon from the bouillon. Drain on paper towels to dry completely. Cover the fish with plastic wrap, and place in a refrigerator to chill for 1 to 2 hours, or until ready to serve. Serve with herb mayonnaise or vinaigrette.;
ROASTED RED PEPPER SALMON PASTA
Simply an awesome flavor combination of Pacific Northwest and Italian cuisine!
Provided by David Van Klinken
Categories Main Dish Recipes Seafood Main Dish Recipes Salmon Salmon Fillet Recipes
Time 45m
Yield 5
Number Of Ingredients 12
Steps:
- Preheat outdoor grill for medium heat and lightly oil the grate.
- Puree roasted red peppers in a food processor; transfer to a cold large skillet.
- Stir chicken broth, Parmesan cheese, 1/2 cup cilantro, cornstarch, jalapeno pepper, and garlic into red pepper puree.
- Bring red pepper mixture to a boil over medium-high heat, stirring constantly, until thickened, about 10 minutes. Keep warm.
- Bring a large pot of lightly salted water to a boil. Stir angel hair and olive oil into the boiling water, stirring occasionally until cooked through but firm to the bite, 4 to 5 minutes. Drain.
- Cook salmon, skin side up, until skin begins to loosen, about 5 minutes. Remove from grill and peel skin. Continue cooking on other side until salmon flakes easily with a fork, about 5 minutes.
- Divide angel hair pasta among 5 warm plates. Nestle a salmon fillet into each pasta portion. Drizzle red pepper sauce around salmon onto pasta. Garnish with 1 tablespoon cilantro and chives.
Nutrition Facts : Calories 473.9 calories, Carbohydrate 43.2 g, Cholesterol 66.4 mg, Fat 18.8 g, Fiber 2.9 g, Protein 31.7 g, SaturatedFat 4.5 g, Sodium 894.9 mg, Sugar 3 g
EASY POACHED SALMON
Create a poaching liquor of fennel, bay and parsley for your fish, then serve with an Italian 'green sauce'
Provided by Good Food team
Categories Dinner, Main course
Time 25m
Number Of Ingredients 15
Steps:
- First make the poaching liquid for the fish. Put the peppercorns, 2 tsp salt, vinegar, fennel, bay leaves and parsley stalks in a saucepan with 2.5 litres of water, and bring to the boil. Boil for 10 mins so all the flavours infuse into the liquid.
- Make sure that you choose a roasting tin big enough to hold the salmon fillet. Strain the liquid into the empty tin, bring to the boil on the hob, then add the fish, skin-side down, making sure it is covered in liquid. Scatter around the lemon slices, and simmer gently for 1-2 mins until the fish changes colour completely. Cover the surface with a large piece of foil, turn off the heat and leave to cool completely. The fish will cook as the liquid cools.
- To make the salsa verde, put all the ingredients into the bowl of a food processor, then blitz to make a bright, slightly chunky sauce. Season to taste.
- Carefully remove the salmon to a serving platter and peel away the skin if you like. Serve with the salsa verde, new potatoes and asparagus.
Nutrition Facts : Calories 415 calories, Fat 30 grams fat, SaturatedFat 4 grams saturated fat, Carbohydrate 1 grams carbohydrates, Sugar 1 grams sugar, Fiber 1 grams fiber, Protein 35 grams protein, Sodium 1.2 milligram of sodium
SHEET PAN SALMON AND BELL PEPPER DINNER
An easy recipe for a quick dinner for weeknights with salmon, bell peppers, parsley, and lemon that is ready in about 30 minutes. I usually serve it with rice.
Provided by barbara
Categories Main Dish Recipes Seafood Main Dish Recipes Salmon Baked Salmon Recipes
Time 30m
Yield 4
Number Of Ingredients 15
Steps:
- Preheat oven to 400 degrees F (200 degrees C). Grease a sheet pan with 2 tablespoons olive oil.
- Place salmon fillets, red and yellow bell peppers, and onion on the prepared sheet pan.
- Combine lemon juice, 3 tablespoons olive oil, water, maple syrup, garlic, salt, red pepper flakes, cumin, and parsley in a small bowl. Drizzle 2/3 of the sauce over the ingredients on the sheet pan.
- Bake in the preheated oven until salmon is cooked through and flakes easily with a fork, 10 to 15 minutes.
- Serve with lemon slices and remaining sauce.
Nutrition Facts : Calories 337.1 calories, Carbohydrate 16.9 g, Cholesterol 47 mg, Fat 22.9 g, Fiber 3.7 g, Protein 18.8 g, SaturatedFat 3.3 g, Sodium 920.7 mg, Sugar 7.3 g
SALMON IN PARSLEY SAUCE
Parsley is the herb taken for granted. A few sprigs solve the garnish problem. A scattering of chopped leaves enlivens almost any dish with a bright bit of green. But parsley can take a more assertive role, becoming the primary component of a sauce. Here, flat-leaf parsley is combined with capers, scallions and garlic to make a sharp, verdant sauce for salmon. It contrasts perfectly with the richness of the fish.
Provided by Florence Fabricant
Categories dinner, easy, quick, weekday, weeknight, main course
Time 20m
Yield 6 servings
Number Of Ingredients 8
Steps:
- Combine the parsley, capers, scallion and garlic in a bowl. Stir in half the olive oil. Set aside.
- Preheat a broiler or grill. Brush the salmon with the remaining oil and broil or grill close to the source of heat about two minutes on each side for medium rare, or to desired degree of doneness. Remove from the heat and allow to rest two minutes.
- Season the salmon to taste with salt and pepper.
- Add the lemon juice to the parsley mixture, drizzle or brush this mixture over the salmon and serve.
Nutrition Facts : @context http, Calories 424, UnsaturatedFat 22 grams, Carbohydrate 1 gram, Fat 32 grams, Fiber 0 grams, Protein 31 grams, SaturatedFat 6 grams, Sodium 398 milligrams, Sugar 0 grams
SALMON FILLETS WITH SWEET RED PEPPER SAUCE
Provided by Pierre Franey
Categories dinner, weekday, main course
Time 35m
Yield 4 servings
Number Of Ingredients 8
Steps:
- Core and remove the seeds from the red peppers. Cut them into 1/4-inch cubes or strips.
- Heat the butter in a nonstick skillet large enough to hold the salmon steaks in one layer.
- Season both sides of the fillets with salt and pepper to taste. Place the steaks in the pan and cook over high heat until they are lightly browned, about a minute and a half on each side. The time will vary, depending on the thickness of the fish and the doneness desired.
- Transfer the steaks to a warm platter. Leave the cooking butter in the skillet. Add the shallots and the red peppers. Cook, stirring, until wilted.
- Add the wine, reduce by half, add the cream and cook, stirring over medium high heat until reduced again by half. Check the seasoning.
- Add the salmon steaks, the chopped dill and any juices that have accumulated around the steaks, and bring to a simmer. Cook one minute. Do not overcook. Serve immediately with the dill for decoration.
Nutrition Facts : @context http, Calories 488, UnsaturatedFat 16 grams, Carbohydrate 7 grams, Fat 36 grams, Fiber 2 grams, Protein 31 grams, SaturatedFat 15 grams, Sodium 612 milligrams, Sugar 4 grams, TransFat 0 grams
WILD SALMON WITH PEPPER SAUCE RECIPE BY TASTY
Here's what you need: salmon fillet, garlic, lemon juice, olive oil, oregano, saffron, salt, pepper, red bell pepper, garlic, fresh mint, olive oil, lemon juice, ground cumin, caraway seed, red chili flakes, pepper, salt
Provided by Tasty
Categories Dinner
Yield 2 servings
Number Of Ingredients 18
Steps:
- Add the salmon, garlic clove, lemon juice, olive oil, oregano, saffron, salt, and pepper to a large bowl and stir until the salmon is well coated.
- Marinate for at least 20 minutes, and up to 24 hours.
- Add the bell pepper, garlic, mint, olive oil, lemon juice, cumin, caraway, pepper, chile flakes and salt to a blender or food processor and blend until well combined.
- Heat a pan over high heat with a drizzle olive oil. Once the oil is glistening, add the salmon. Cook for 2 minutes.
- Gently flip the salmon over and turn off the heat. Put the lid on the pan and let it continue to cook for 5 minutes.
- Serve salmon with harissa.
- Enjoy!
Nutrition Facts : Calories 615 calories, Carbohydrate 6 grams, Fat 43 grams, Fiber 1 gram, Protein 46 grams, Sugar 2 grams
SALMON WITH RED-PEPPER SAUTE
We eat alot of salmon and when I find interesting recipes I want to keep track of them. This was a recipe that I picked up at a grocery store and it is available at www.health.com.
Provided by PaulaG
Categories Canadian
Time 30m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Preheat oven to 450 degrees.
- In a small bowl, combine the salt and pepper for the salmon.
- Rinse and towel dry the salmon fillets, rub with salt and pepper.
- In a large oven proof skillet, heat the 2 tablespoons of oil, add the salmon, place in oven and bake for 5 minutes.
- Turn the fish over and bake an additional 5 minutes or until fish flakes easily when tested with a fork.
- For the red pepper sauté, heat the remaining 1 teaspoon olive oil in a medium saucepan over medium-low heat.
- Add the onion; cook 3 minutes, stirring frequently.
- Add the bell pepper; cook an additional 5 minutes; add garlic and sauté for 30 seconds.
- Add wine; cook 5 minutes, sprinkle with salt if desired.
- Place the fish on individual serving plates; divide the red pepper mixture evenly among the servings and sprinkle with dried basil.
Nutrition Facts : Calories 313.2, Fat 15.5, SaturatedFat 2.5, Cholesterol 77.4, Sodium 1170.7, Carbohydrate 4.4, Fiber 1, Sugar 0.9, Protein 35.2
BROILED SALMON WITH SWEET RED PEPPER SAUCE
Make and share this Broiled Salmon with Sweet Red Pepper Sauce recipe from Food.com.
Provided by PalatablePastime
Categories Vegetable
Time 26m
Yield 3-4 serving(s)
Number Of Ingredients 5
Steps:
- Preheat broiler.
- Broil peppers on both sides until black and blistered.
- Place in metal bowl and cover with plastic wrap and allow to sweat for 10-15 minutes.
- Lower oven heat to 400 degrees F.
- Wrap garlic in foil; roast in oven 5- 10 minutes or until soft; peel and set aside.
- Peel peppers over a bowl to catch any juice; discard stems and seeds.
- Puree peppers in a blender or food processor in their juice along with garlic, vinegar, and oil; set aside.
- Broil salmon 2-3 minutes per side.
- Serve red pepper sauce drizzled over salmon.
Nutrition Facts : Calories 234, Fat 8.4, SaturatedFat 1.5, Cholesterol 69.7, Sodium 117.5, Carbohydrate 5.5, Fiber 1.7, Sugar 3.4, Protein 32
OVEN-POACHED SALMON WITH SWEET PEPPER & BASIL SAUCE
Produce a showstopping main course with poached salmon, and learn how to make Court Bouillon at the same time
Provided by Good Food team
Categories Dinner, Lunch, Main course
Time 1h30m
Number Of Ingredients 15
Steps:
- Trim the salmon to fit into your largest roasting pan, removing the head and most of the tail. Weigh the fish and calculate the cooking time at 30 mins per kg/13 mins per lb. Wash any blood from the body cavity. Season well inside and place in the pan. Set aside.
- Heat oven to 160C/fan 140C/gas 3. Make the court bouillon. Place all the ingredients into a pan with 11⁄2 litres cold water. Bring to the boil, then simmer for 20 mins. Strain the liquor over the fish, cover tightly with foil and cook in the oven for 45 mins-1 hr.
- Meanwhile, make the sauce. Sauté the peppers and shallot in the oil for 5 mins. Strip the leaves from the basil and chop the stems. Add the stems to the pan along with the vinegar, wine and seasoning. Simmer for another 10 mins or so, then season to taste. Tear most of the basil into pieces and scatter over the sauce, then set aside to infuse.
- Remove the fish from the oven, uncover but leave in the liquor for another 15 mins, then carefully lift from the pan onto a board. Peel off the skin and, using the back of a table knife, scrape away the brown flesh as neatly as possible. Slide the whole fish onto a platter. Spoon some of the sauce on top, sprinkle with the remaining basil and put the rest into a bowl to serve.
Nutrition Facts : Calories 439 calories, Fat 29 grams fat, SaturatedFat 5 grams saturated fat, Carbohydrate 3 grams carbohydrates, Fiber 1 grams fiber, Protein 32 grams protein, Sodium 0.57 milligram of sodium
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