GRILLED SALMON WITH CITRUS BUTTER
Provided by Patrick and Gina Neely : Food Network
Categories main-dish
Time 50m
Yield 4 servings
Number Of Ingredients 7
Steps:
- Add the softened butter to a mixing bowl and stir until smooth. Add the lemon and lime zest and sprinkle with salt and pepper. Blend all the ingredients until smooth and completely mixed.
- Place a sheet of plastic wrap out on your workspace. Spread the butter across the plastic wrap and roll into a log, twisting the ends to seal. Place in the refrigerator for 30 minutes to chill. This will give you a nice clean round of butter to top the fish with. Alternatively, you can leave the butter in a small bowl and dollop the butter on top of the fish once it's grilled.
- Preheat your grill to medium-high heat.
- Sprinkle the salmon on both sides with salt and pepper. Oil the grill grates with a clean tea towel. Grill the salmon for 4 minutes, and then flip and cook the second side for another 4 to 5 minutes. Transfer to a platter. Top each fillet with a slice of the citrus butter while the fish is still hot so it melts right over the top.
SALMON FILLETS ON GREENS
These lightly seasoned salmon fillets are surrounded by fresh veggies and crunchy noodles, then drizzled with a homemade dill dressing. Bernadette Bennett of Waco, Texas shared the recipe.
Provided by Taste of Home
Categories Lunch
Time 30m
Yield 2 servings.
Number Of Ingredients 15
Steps:
- In a large skillet, cook the salmon in butter and oil over medium-high heat for 2 minutes on each side. Sprinkle with basil and oregano. Reduce heat. Cover and cook for 10-15 minutes or until fish flakes easily with a fork., Meanwhile, in a small bowl, whisk together the mayonnaise, dill, milk, lemon juice, mustard and pepper until blended; set aside. Line two salad plates with lettuce. Layer with tomato, onion and chow mein noodles. Drizzle with salad dressing. Top with salmon.
Nutrition Facts : Calories 519 calories, Fat 36g fat (7g saturated fat), Cholesterol 119mg cholesterol, Sodium 435mg sodium, Carbohydrate 13g carbohydrate (4g sugars, Fiber 2g fiber), Protein 36g protein.
SALMON WITH GREEN SAUCE
A flavorful green sauce of parsley and cilantro blankets salmon for a truly healthy and satisfying meal.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Seafood Recipes Salmon Recipes
Time 25m
Number Of Ingredients 7
Steps:
- In a food processor or blender, puree parsley leaves, cilantro leaves and stems, water and fresh lemon juice, garlic cloves, and coarse salt until smooth.
- Place salmon in a single layer on a heatproof plate. In a 12-inch skillet fitted with a round rack, bring 1 inch of water to a simmer over medium heat. Place plate with salmon on rack. Spoon half of parsley mixture on fillets.
- Cover; steam until fish flakes with a fork, 7 to 9 minutes (add more water as needed). Transfer salmon to serving plates; discard skin. Stir juices from steaming plate into remaining parsley mixture; spoon over salmon.
Nutrition Facts : Calories 272 g, Fat 15 g, Protein 28 g
WILD SALMON WITH GREEN SAUCE
Wild salmon, green beans, new potatoes and herbs: simple seasonal ingredients for an epic summer dining experience. The most important thing here is not to overcook the salmon. Whether baked or grilled, it is ready as soon as you see white juices rising to the surface, which means the fish will be succulent, not dry. It is better to err on the rare side.
Provided by David Tanis
Categories dinner, easy, main course
Time 1h
Yield 4 to 6 servings
Number Of Ingredients 14
Steps:
- Using pliers, remove pin bones from salmon (or have your fishmonger do it). Season on both sides with salt and pepper. Place on baking sheet skin side down and drizzle with 1 tablespoon olive oil. Set aside at room temperature. Heat oven to 350 degrees.
- Scrub potatoes and simmer in well-salted water until tender, about 15 minutes. Drain and keep warm.
- Top and tail the haricots verts and simmer in well-salted water until tender, 3 to 5 minutes. Spread out on a platter to cool (or rinse briefly in cool water) and leave at room temperature.
- Make the sauce verte: Put shallot in a small bowl with 1/2 teaspoon salt and cover with the red wine vinegar. Macerate 5 minutes, then stir in lemon zest and juice, mustard and capers. Whisk in 1/2 cup olive oil. Just before serving, add parsley, chervil and black pepper to taste.
- Bake salmon, uncovered, until just done, 10 to 12 minutes. Remove and let cool slightly. Put beans in a medium bowl, season with salt and pepper, and dress with 2 tablespoons sauce verte. Line a platter with lettuce leaves, if using, then make a pile of beans. With a spatula, lift salmon from skin, then place on top of beans. Dab salmon with 2 more tablespoons sauce verte, garnish with chopped egg and serve. Pass potatoes and remaining sauce separately.
Nutrition Facts : @context http, Calories 389, UnsaturatedFat 10 grams, Carbohydrate 36 grams, Fat 14 grams, Fiber 7 grams, Protein 31 grams, SaturatedFat 3 grams, Sodium 915 milligrams, Sugar 5 grams, TransFat 0 grams
GRILLED CITRUS SALMON
This is a great recipe for summer entertaining. The orange and lemon add a bright burst of fresh citrus flavor. -Linda Schend, Kenosha, Wisconsin
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 6 servings.
Number Of Ingredients 9
Steps:
- Combine the first seven ingredients in a jar with a tight-fitting lid; shake well. Grill salmon over medium heat, skin side down, for 15-20 minutes or until fish flakes easily with a fork. Baste every 5 minutes with citrus mixture. Garnish with orange or lemon slices if desired.
Nutrition Facts : Calories 530 calories, Fat 40g fat (6g saturated fat), Cholesterol 114mg cholesterol, Sodium 115mg sodium, Carbohydrate 3g carbohydrate (2g sugars, Fiber 1g fiber), Protein 39g protein.
GRILLED SALMON WITH CITRUS SAUCE
This dish sizzles with flavor long after summer is over.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Seafood Recipes Salmon Recipes
Time 30m
Number Of Ingredients 5
Steps:
- Heat grill to medium-high. Rub 4 skinless salmon fillets (6 ounces each) with 1 teaspoon olive oil. Sprinkle with 1/2 teaspoon ground coriander; season with coarse salt and ground pepper.
- Lightly oil grates; place salmon, skinned side up, on grill. Cover grill; cook 5 minutes. Turn fillets; cover, and cook until opaque throughout and flaky, about 4 minutes more. Serve salmon drizzled with Citrus Sauce.
Nutrition Facts : Calories 342 g, Fat 19 g, Protein 34 g
SALMON WITH SAFFRON CREAM SAUCE
A variant on a recipe I found in a magazine. I was a little disappointed in the original version because the time spent versus the end result wasn't worth it. I think this was nicer and much, much quicker - so try and see if you agree ;-).
Provided by Peter J
Categories Australian
Time 30m
Yield 1 serving(s)
Number Of Ingredients 9
Steps:
- Evenly spread saffron threads at the bottom of a small glass and top with 1 teaspoon of water.
- Place into a microwave oven towards the edge of the carousel with 200ml of water in a large glass at the opposite edge.
- Microwave on high for 3 minutes.
- WARNING - the water may be superheated - allow to rest 5 minutes before touching either glass.
- Remove the small glass and transfer the saffron / remaining liquid to a small mixing bowl (or for a single serve just leave in the glass).
- Mix through sour cream, lime juice and chopped chives mixing well and place in refrigerator while salmon cooks.
- Rub olive oil over the salmon and sprinkle with pepper.
- Cooking using your preferred techique, I grilled them on a BBQ plate over medium heat for about 7 minutes a side.
- Spread (it is quite thick) mixture over the salmon and serve with your favourite salads and side-dishes.
Nutrition Facts : Calories 386.1, Fat 18, SaturatedFat 5.1, Cholesterol 127.5, Sodium 213.1, Carbohydrate 1.3, Fiber 0.2, Sugar 0.9, Protein 51.9
DOWN-UNDER SALMON WITH CITRUS SAFFRON SAUCE OVER GREENS
According to the Black Swan Winery, in Australian cuisine, seafood is a constant. Here, the saffron adds a bit of drama to this delicately sweet salmon, while the crunch of chopped nuts contrasts marvelously with the soft-cooked greens.
Provided by Chef Kate
Categories Spinach
Time 25m
Yield 2 serving(s)
Number Of Ingredients 15
Steps:
- For the salmon:
- Preheat the oven to 375°F.
- Sauté spring onions, garlic and ginger in olive oil on medium-high heat until soft. Add saffron and fruit juices, then cook for 2 minutes on medium heat.
- Add sugar and stir until the crystals dissolve.
- Place the salmon fillets in a shallow baking dish, skin side down.
- Pour the fruit juice mixture over the salmon.
- Sprinkle the Australian mountain pepper (or Szechwan peppercorns) on top, with a pinch of salt.
- Bake for 12 minutes.
- For the greens:
- Sauté the garlic for one minute on high heat.
- Add the greens (either Australian warrigal or American spinach) by handfuls.
- Sauté the greens for 8 minutes or until tender.
- Serve the salmon on a plate next to the cooked greens, and garnish the greens with chopped Bunya or Macadamia nuts.
Nutrition Facts : Calories 662.6, Fat 43.9, SaturatedFat 6.2, Cholesterol 118.2, Sodium 273.1, Carbohydrate 18.8, Fiber 2.6, Sugar 7.7, Protein 49.7
SALMON WITH CITRUS AND SAFFRON
Steps:
- How to Prepare For the salmon: Preheat the oven to 375 degrees. Sauté spring onions, garlic and ginger in olive oil on medium-high heat until soft. Add saffron and fruit juices, then cook for 2 minutes on medium heat. Add sugar and stir until the crystals dissolve. Place the salmon fillets in a shallow baking dish, skin side down. Pour the fruit juice mixture over the salmon. Sprinkle the Australian mountain pepper (or Szechwan peppercorns) on top, with a pinch of salt. Bake for 12 minutes. For the greens: Sauté the garlic for one minute on high heat. Add the greens (either Australian warrigal or American spinach) by handfuls. Sauté the greens for 8 minutes or until tender. Serve the salmon on a plate next to the cooked greens, and garnish the greens with chopped Bunya or Macadamia nuts.
GLAZED SALMON WITH DRIED CHERRY SAFFRON RICE
Steps:
- Preheat broiler. Line a baking sheet with foil and place in broiler.
- In small saucepan, over medium-high heat, combine cranberry juice concentrate, cherry preserves, and balsamic vinegar. Simmer until preserves melt, about 2 to 3 minutes. Remove from heat and set aside.
- Meanwhile, season each salmon fillet with 1 teaspoon citrus herb seasoning. Remove the baking sheet from broil and spray with nonstick cooking spray. Place fillets skin side down on baking sheet. Broil for 6 minutes. Spoon glaze over each fillet, top each with an orange slice and broil for another 2 minutes.
- Serve glazed salmon fillets hot garnished with almonds.
- In a medium saucepan, heat chicken stock over medium-high heat to a simmer. Add, rice, salt, pepper and saffron.
- Bring to a boil. Stir in cherries. Cover and turn heat to low. Cook for 5 to 7 minutes until liquid is absorbed.
- Fluff with fork to distribute saffron and cherries. Serve hot.
SWEET CITRUS BAKED SALMON
My husband and I just kind of 'winged-it' last night creating a new salmon recipe and it was soooo delicious. I hope you like it.
Provided by kendralou
Categories Main Dish Recipes Seafood Main Dish Recipes Salmon Baked Salmon Recipes
Time 1h40m
Yield 4
Number Of Ingredients 10
Steps:
- Cut the lemon, blood orange, and naval orange into halves. Cut 1 half into slices and juice the other half of each.
- Whisk lemon juice, blood orange juice, and navel orange juice together in a bowl with the brown sugar until dissolved.
- Season salmon fillets with salt, pepper, and garlic salt. Poke holes into each fillet about 2 inches apart using a fork. Place salmon in a resealable plastic bag and pour juice marinade into bag; coat with the marinade, squeeze out excess air, and seal the bag. Marinate salmon in the refrigerator, at least 1 hour.
- Preheat oven to 400 degrees F (200 degrees C).
- Place salmon, skin-side down, into a baking dish. Drizzle marinade and champagne over salmon and sprinkle with dill. Arrange lemon, blood orange, and navel orange slices over salmon.
- Bake in the preheated oven until salmon is cooked through and flakes easily with a fork, about 20 minutes.
Nutrition Facts : Calories 272.7 calories, Carbohydrate 27 g, Cholesterol 50 mg, Fat 6.8 g, Fiber 3.4 g, Protein 25.2 g, SaturatedFat 1.4 g, Sodium 134.6 mg, Sugar 17.4 g
GRILLED SALMON WITH CITRUS SALSA AND BABY GREENS
Salmon fillets are grilled to perfect doneness, then arranged on top of a baby lettuce and fennel salad, and topped with a freshly-made orange and basil salsa.
Provided by Allrecipes Member
Time 35m
Yield 4
Number Of Ingredients 12
Steps:
- Combine oranges, onion, basil and oil in medium bowl; season with salt and pepper. Mix orange juice, vinegar, and mustard in small bowl. Whisk in oil; season with salt and pepper.
- Season salmon fillets with salt and pepper. Lightly brush grill with oil. Grill salmon, turning once, until just cooked through, about 10 to 12 minutes, depending on thickness.
- Combine salad blend and fennel in large bowl; add vinaigrette and gently toss to coat. Arrange salad on plates with salmon fillets. Spoon orange salsa over top of salmon.
Nutrition Facts : Calories 356.3 calories, Carbohydrate 5.9 g, Cholesterol 69.8 mg, Fat 25.1 g, Fiber 1.9 g, Protein 25.9 g, SaturatedFat 4.4 g, Sodium 139.5 mg, Sugar 1.1 g
MIXED GREENS WITH SALMON AND MUSTARD SAUCE
Categories Salad Fish Leafy Green Mustard Dinner Lunch Salmon Summer Shower Endive Lettuce Sugar Conscious Pescatarian Paleo Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free
Yield Makes 4 servings
Number Of Ingredients 10
Steps:
- Combine the liquids in a large pot or skillet. Add 2 tarragon stems (leaves reserved), bay leaves, peppercorns, and carrot. Bring to a boil. Cook until flavorful, 15 to 20 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 refrigerator to chill for 1 to 2 hours, or until ready to serve.
- Meanwhile, place the mustard in a small bowl. In a slow, steady stream whisk in the olive oil. Stir in the reserved chopped tarragon. Taste and adjust for seasoning.
- When ready to serve, place greens in a bowl. Drizzle with olive oil and season with salt and pepper. Toss to combine. Arrange greens on 4 plates. Top each with a piece of salmon. Spoon mustard sauce over fish to coat. Garnish with sprigs of tarragon. Serve, passing remaining mustard sauce separately.
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