Confetti Salmon Steaks Recipes

HERBED SALMON STEAKS

Steps:

• Heat oven to 400°F. Heat butter and lemon juice in square pan, 8x8x2 inches, in oven until butter is melted. Place salmon in pan; turn to coat both sides with lemon mixture. Sprinkle with onion salt, thyme and pepper.
• Bake uncovered 25 to 35 minutes or until salmon flakes easily with fork. Sprinkle with paprika; serve with lemon wedges and parsley.

NUTTY SALMON

Steps:

• Place the almonds in a small microwave-safe bowl; add butter if desired. Cover and microwave on high for 3-4 minutes or until almonds are browned, stirring twice. Add the lemon juice, salt and pepper. , Place the salmon in an 8-in. square microwave-safe dish; top with almond mixture. Cover and microwave on high for 5-7 minutes or until fish flakes easily with a fork. Let stand for 5 minutes before serving.

SOY-GLAZED SALMON STEAKS

Steps:

• Heat broiler, with rack set 4 inches from heat. Line a rimmed baking sheet with aluminum foil; set aside. In a small bowl, whisk together soy sauce, honey, and ginger.
• Place salmon on prepared baking sheet; brush with soy mixture. Broil until browned on top and opaque throughout, 5 to 6 minutes.

SALMON CONFETTI

Steps:

• Preheat oven to 425°F.
• Brown diced bacon 3 to 4 minutes on medium-high heat.
• Rinse the salmon and pat dry. Place the salmon skin-side down in a baking pan. Spread mayonnaise evenly over the entire salmon. Place the diced onion, tomato,mushroom and bacon on the fish, then spoon the capers over the filling. Squeeze the juice from half a lemon over the entire fish. You may want to use less juice since capers are also added. Finally, sprinkle some salt and pepper over the fish and stuffing.
• Cover the salmon tightly with foil and bake in oven for about 35 to 45 minutes, or until the vegetables are slightly cooked and the fish is tender.
• When the fish is done, it will look as if a handful of confetti was thrown on top of it.

CONFETTI SALMON STEAKS

Steps:

• Place the salmon in an ungreased 8-in. square microwave-safe dish. Rub with Worcestershire sauce and lemon juice; sprinkle with Cajun seasoning and salt if desired. Sprinkle peppers on top. , Cover and microwave on high for 5-1/2 to 6 minutes, turning once, or until fish flakes easily with a fork. Let stand, covered, for 2 minutes.

SEARED SALMON WITH CONFETTI CHICKPEAS

Steps:

• Preheat oven to 350 degrees F.
• Heat the olive oil in a large pan over medium heat. Add the onion and saute until translucent, about 5 minutes. Add the red pepper flakes and cook 1 more minute. Add the bell pepper, carrots, yellow zucchini, and green zucchini and cook until just beginning to brown, about 5 minutes. Add the chickpeas, broth, white wine, 1 1/2 teaspoons salt, 2 rosemary springs, and bay leaf and simmer for 15 minutes. Remove the rosemary sprigs and bay leaf.
• Heat a large skillet over medium-high heat. Add enough canola oil to coat the bottom of the pan. Season salmon fillets with kosher salt and freshly ground black pepper. Once the oil is hot, add the salmon (work in batches to avoid overcrowding the pan) and sear until the exterior is crisp and golden, about 3 to 4 minutes per side. Place salmon in the oven to finish cooking to medium doneness, turning once, about 4 to 6 minutes (depending on the thickness of the salmon).
• To serve, use a slotted spoon to scoop the chickpea mixture onto a serving dish. Place the seared salmon alongside the chickpeas and garnish with a sprig of rosemary.

KITTENCAL'S EASY MOIST SALMON STEAKS

Steps:

• Preheat oven to 425 degrees F.
• Butter an 8 x 8-inch baking.
• Rinse the salmon steaks and pat dry.
• In a bowl mix/whisk the melted butter, mayonnaise, lemon juice, Worcestershire sauce, salt, pepper, paprika and garlic powder; add to the glass baking dish.
• Add in the salmon steaks; turn to coat well and evenly in the butter/mayo mixture.
• Bake for about 20-22 minutes, or until the fish flakes with a fork.