DALE'S SUMMERTIME SALMON
I made this for my husband's diet and he loved it. The lemon, capers, and pineapple complement the flaky salmon. Serve with a light salad for a great spring or summer meal. I served this with the Israeli Salad from this site. Great combo.
Provided by Brenda Dennison
Categories Main Dishes Seafood Main Dishes Salmon Baked Salmon Recipes
Time 40m
Yield 4
Number Of Ingredients 8
Steps:
- Preheat an oven to 375 degrees F (190 degrees C).
- Place the salmon fillet in a baking dish; top with the pineapple with juice, kale, onions, and capers. Drizzle the olive oil and lemon juice over the salmon. Season with the salt and black pepper. Cover the baking dish with aluminum foil.
- Bake in the preheated oven until the salmon flakes easily with a fork, about 25 minutes.
Nutrition Facts : Calories 243.9 calories, Carbohydrate 14 g, Cholesterol 50.4 mg, Fat 10.3 g, Fiber 2.5 g, Protein 25.6 g, SaturatedFat 1.9 g, Sodium 120.3 mg, Sugar 7.4 g
PAN-SEARED SALMON WITH SUMMER SUCCOTASH
Provided by Giada De Laurentiis
Categories main-dish
Time 45m
Yield 4 servings
Number Of Ingredients 17
Steps:
- Preheat the oven to 350 degrees F.
- For the sauce: In a medium bowl whisk together the creme fraiche, mustard, lemon zest, lemon juice and salt. Cover with plastic wrap and set aside.
- For the salmon: Sprinkle the salmon fillets on all sides with the salt. Heat the olive oil in a large oven-proof skillet over medium-high heat. With tongs, gently place the salmon, flesh-side down, in the pan. Allow the salmon to cook, undisturbed, for 3 minutes to form a golden crust. Using a spatula, gently flip each fillet. Transfer the pan to the oven for an additional 5 minutes. Remove from the oven and cover with foil to keep warm.
- For the succotash: Heat the olive oil in a medium skillet over medium-high heat. Add the red peppers and shallots and cook for 4 minutes, stirring often with a wooden spoon. Add the corn, edamame and salt and cook for another 3 minutes. Remove the pan from the heat and stir in the kale, basil and lemon juice.
- To serve: Spread 2 tablespoons of the sauce in a circle on each serving plate. Top with 1/2 cup of the succotash, and a salmon fillet. Serve with sauce on the side if desired.
DALE'S SUMMERTIME SALMON
I made this for my husband's diet and he loved it. The lemon, capers, and pineapple complement the flaky salmon. Serve with a light salad for a great spring or summer meal. I served this with the Israeli Salad from this site. Great combo.
Provided by Brenda Dennison
Categories Baked Salmon
Time 40m
Yield 4
Number Of Ingredients 8
Steps:
- Preheat an oven to 375 degrees F (190 degrees C).
- Place the salmon fillet in a baking dish; top with the pineapple with juice, kale, onions, and capers. Drizzle the olive oil and lemon juice over the salmon. Season with the salt and black pepper. Cover the baking dish with aluminum foil.
- Bake in the preheated oven until the salmon flakes easily with a fork, about 25 minutes.
Nutrition Facts : Calories 243.9 calories, Carbohydrate 14 g, Cholesterol 50.4 mg, Fat 10.3 g, Fiber 2.5 g, Protein 25.6 g, SaturatedFat 1.9 g, Sodium 120.3 mg, Sugar 7.4 g
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