SALMON WITH SWEET AND SPICY RUB
Provided by Ellie Krieger
Categories main-dish
Time 17m
Yield 6 servings, serving size: 1 salmon fillet
Number Of Ingredients 8
Steps:
- Coat your grill or a grill pan with cooking spray and preheat over medium heat. While the grill is heating, combine the brown sugar, chili powder, cumin, salt, and pepper. Brush each salmon fillet with 1/2 teaspoon of the oil, then rub each fillet with about 1/2 tablespoon of the spice mixture.
- Grill the salmon, flesh side down, until charred, 4 to 5 minutes. Flip the salmon and cook another 5 to 6 minutes for medium doneness. For well done fish, cook an additional 1 to 2 minutes. Remove to a platter and serve immediately.
- Excellent source of: Protein, Thiamin, Riboflavin, Niacin, Vitamin B6, Vitamin B12, Pantothenic Acid, Copper, Phosphorus, Potassium, Selenium
- Good source of: Folate, Magnesium
SALMON FLORENTINE
Provided by Ellie Krieger
Categories main-dish
Time 42m
Yield 4 servings (1 serving = 1 piece salmon)
Number Of Ingredients 10
Steps:
- Preheat oven to 350 degrees F. Using your hands, squeeze spinach of all excess liquid.
- Heat olive oil in a large skillet over medium heat. Add shallots and garlic and cook for 3 minutes until they begin to soften. Add garlic and cook for 1 minute more. Add spinach, sun-dried tomatoes, red pepper flakes, 1/2 teaspoon salt and 1/4 teaspoon pepper and cook an additional 2 minutes. Remove from heat and let cool approximately 10 minutes. Add ricotta and stir to combine. Season with additional salt and pepper, to taste.
- Using your hands, pack approximately 1/2 cup spinach mixture on top of each salmon fillet, forming mixture to the shape of the fillet. Place fillets on a rimmed baking sheet or glass baking dish and bake for 15 minutes, until salmon is cooked through.
Nutrition Facts : Calories 375, Fat 18 grams, SaturatedFat 4 grams, Cholesterol 103 milligrams, Sodium 585 milligrams, Carbohydrate 12 grams, Fiber 5 grams, Protein 44 grams
ROASTED SALMON WITH SHALLOT GRAPEFRUIT SAUCE
Steps:
- Preheat the oven to 350 degrees F.
- Season the salmon with 1/4 teaspoon salt, place in a baking dish and roast until cooked through, about 18 minutes.
- While the salmon is cooking prepare the sauce. Cut 1 of the grapefruits into sections by cutting off the top and bottom of the fruit, then standing it on 1 end, cut down the skin to remove the pith and peel. Then, with a paring knife, remove each segment of fruit from its casing and cut the segments in half. Set the segment pieces aside. Juice the other grapefruit and set the juice aside.
- In a medium skillet, heat the oil over a medium heat. Add the shallot and saute until softened, about 2 minutes. Add the ginger, grapefruit juice, honey, and cayenne pepper and bring to simmer. Cook until sauce is reduced by about half about, 10 minutes. Add lemon juice and season with salt, to taste. Right before serving, toss the grapefruit pieces and basil into the sauce. Put the salmon onto a serving dish. Spoon sauce over the salmon and serve.
Nutrition Facts : Calories 345 calorie, Fat 18 grams, SaturatedFat 3.5 grams, Cholesterol 85 milligrams, Sodium 230 milligrams, Carbohydrate 16 grams, Fiber 1 grams, Protein 29 grams
SALMON CAKES WITH CREAMY GINGER-SESAME SAUCE
Steps:
- Remove crusts from the bread, break into pieces, and process in a food processor until you get a fine bread crumb. In a large bowl, flake apart the salmon with a fork. Add the egg and mix well. Finely chop 4 of the scallions and add to the bowl. Add the water chestnuts, cilantro, pepper, and the bread crumbs and mix well. Shape the mixture into 12 patties.
- In a large nonstick skillet, heat 1 1/2 teaspoons of olive oil over a medium heat. Add 6 patties and cook for 5 minutes on each side. Transfer the cooked patties to a plate and cover with foil to keep warm. Add the remaining 1 1/2 teaspoons olive oil to the pan, and cook the rest of the salmon cakes, 5 minutes on each side.
- Chop the remaining 1 scallion. Serve salmon cakes with the sauce and garnish with scallion.
- If using regular yogurt place the yogurt in a strainer lined with a paper towel. Put the strainer over a bowl and place in the refrigerator to drain and thicken for 30 minutes.
- Place drained yogurt or Greek-style yogurt into a small bowl. Add mayonnaise, ginger, sesame oil, and soy sauce. Whisk until smooth.
Nutrition Facts : Calories 414 calorie, Fat 18 grams, SaturatedFat 4 grams, Cholesterol 135 milligrams, Sodium 741 milligrams, Carbohydrate 17 grams, Fiber 3 grams, Protein 40 grams, Sugar 3 grams
ELLIE KREIGER'S COLD POACHED SALMON WITH TZATZIKI SAUCE
Steps:
- Put the wine, water, bay leaves, parsley and of the sliced lemons into a large deep skillet and bring to a simmer. Add the salmon, skin side down. Add more water, if necessary, to cover the salmon. Cover the skillet and simmer over a low heat until the fish is just cooked through, about 8 minutes. Transfer the fish to a plate, cover it and chill it completely in the refrigerator, about 3 hours. To serve, peel the skin from the fillet and scrape away any brown flesh. Put the fish on a serving plate, garnish with scallion and the remaining lemon slices.
POACHED SALMON WITH LEMON MINT TZATZIKI
Steps:
- Put the wine, water, bay leaves, parsley and of the sliced lemons into a large deep skillet and bring to a simmer.
- Add the salmon, skin side down. Add more water, if necessary, to cover the salmon. Cover the skillet and simmer over a low heat until the fish is just cooked through, about 8 minutes.
- Transfer the fish to a plate, cover it and chill it completely in the refrigerator, about 3 hours.
- To serve, peel the skin from the fillet and scrape away any brown flesh. Put the fish on a serving plate, garnish with scallion and the remaining lemon slices. Serve with Lemon Mint Tzatziki.
- Line a strainer with paper towel and put the strainer over a bowl. Put the yogurt in the strainer and place it in the refrigerator to drain and thicken for 3 hours.
- Seed and coarsely grate the cucumber. Drain it well. In a medium bowl, stir together the thickened yogurt and olive oil. Stir in the cucumber, lemon juice, garlic, zest and mint. Season with salt and pepper, to taste, and serve.
Nutrition Facts : Calories 307 calorie, Fat 17 grams, SaturatedFat 3 grams, Carbohydrate 4 grams, Protein 32 grams
POACHED SALMON WITH LEMON MINT TZATZIKI
Flaky, buttery, cool poached salmon is perfect for a warm weather dinner party. A large fillet makes an elegant presentation, and it can be prepared ahead of time. The memon mint tzatziki balances the salmon's richness with a refreshing lightness.
Provided by dkam1719
Categories Brunch
Time 45m
Yield 6 serving(s)
Number Of Ingredients 15
Steps:
- Salmon:.
- Put the wine, water, bay leaves, parsley and one of the sliced lemons in a large skillet and bring to a simmer. Add the salmon skin side down. Add more water if necessary to cover the fillet. Cover the skillet and simmer over low heat until the fish is just cooked through, about 10 minutes per inch thickness. With two large spatulas carefully transfer the fish to a plate, cover it and let it cool. Transfer to the refrigerator to chill completely- about 3 hours.
- Once chilled, remove the skin from the salmon. Uncover the fish, place a clean plate or baking sheet on top and flip the two over to the fish is skin side up on the clean plate. Peel the skin from the fillet and scrape away any discolored flesh. Flip the fish again right side up onto a serving plate. Garnish with the scallion greens and the remaining lemon slices.
- Sauce:.
- If using regualr yogurt spoon it into a strainer lined with a paper towel or coffee filter and set over a bowl. Let is drain and thicken for 30 minutes. Coarsely grate the cucumber. Drain it well in another strainer for a minute or two pressing out as much liquid as possible.
- In a meduim bowl stir together the drained or Greek yogurt, the grated cucumber oil, lemon juice and zest, garlic and mint. Season with salt and pepper.
- Sauce will keep 3 days in airtight container in fridge.
Nutrition Facts : Calories 283.6, Fat 6.2, SaturatedFat 1, Cholesterol 79.6, Sodium 142.6, Carbohydrate 10.5, Fiber 2, Sugar 4.4, Protein 33.3
POACHED SALMON W/DILL SAUCE, COLD
Make and share this poached salmon w/dill sauce, cold recipe from Food.com.
Provided by chia2160
Categories Very Low Carbs
Time 45m
Yield 16 serving(s)
Number Of Ingredients 15
Steps:
- in large pan, add salmon, cut in half if needed.
- add water, spices, wine, lemon juice, and vegetables to cover halfway.
- use 2 burners if necessary, heat to boil, cover and simmer on low 10-15 minutes.
- when salmon turns light pink, and opaque remove from liquid, chill.
- meanwhile make dill sauce- mix all ingredients together.
- slice cucumbers very thin, or use a mandoline, watch your fingers.
- decorate salmon with rows of cucumber to look like fish scales, serve w/ dill sauce.
- this can be served warm, but we prefer it cold or at room temp.
Nutrition Facts : Calories 234.3, Fat 10.4, SaturatedFat 3, Cholesterol 82.1, Sodium 159.7, Carbohydrate 4.1, Fiber 0.2, Sugar 1.2, Protein 29.2
COLD POACHED SALMON WITH DILL MUSTARD SAUCE
The centerpiece of a summer solstice menu created in 2005 for The Times, this dish alludes to gravlax - the Scandinavian dish of cured salmon - with the spices used to poach the salmon and the sweet mustard sauce. The cooking technique here yields the most tender flesh you may ever encounter with salmon.
Provided by Nigella Lawson
Categories seafood, main course
Time 30m
Yield 10 to 12 servings
Number Of Ingredients 15
Steps:
- To poach salmon, begin by placing the small bunch of dill inside cavity of the salmon, and put salmon in a fish poacher or a large roasting pan. (If necessary remove head to fit salmon in pan.) Cover with water, and add salt, sugar, mustard seeds, peppercorns and onion. Place over high heat, and bring to a boil. Turn salmon over, and cook 10 minutes. Turn off heat, and let salmon cool in water for about an hour.
- To make sauce, whisk together the mustard and brown sugar in a small pitcher. Add sour cream and vinegar, and whisk until smooth. Mix in the chopped dill, and season with salt. Cover, and refrigerate until serving.
- To serve, remove salmon from poaching liquid and lay on large sheet of parchment or waxed paper. Remove skin from top, gently peeling it away, along with fins. Carefully lift top layer of salmon in one long fillet, removing it from backbone and transferring it to a large platter.
- Lift backbone off fish in one piece, and pick out any other visible bones. Turn fish over, and remove skin as before. Then place second fillet alongside the first on platter. Arrange leafy sprigs of dill between fillets, and drizzle sauce on top. Scatter lemon wedges around edges of plate. Pass pitcher of sauce separately.
GREEK SALMON WITH TZATZIKI SAUCE
A recipe from the blog : I Wash... You Dry. http://iwashyoudry.com/2012/04/19/greek-salmon-with-tzatziki-sauce/ It would be better to do the Tzatziki sauce ahead of time. A few hours or the day before.
Provided by Boomette
Categories Vegetable
Time 30m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Salmon: Preheat oven to 450 degrees.
- Line a baking sheet with tinfoil and coat generously with cooking spray.
- Brush salmon fillets with olive oil and sprinkle with the Greek Seasoning. Place on baking sheet. Bake on the middle rack for 13-15 minutes or until the Salmon is no longer opaque and it flakes easily.
- Tzatziki: Combine all ingredients in a small bowl and whisk together. Store in fridge until ready to use. (flavor becomes better when it's stored in the fridge.).
Nutrition Facts : Calories 200.9, Fat 14.6, SaturatedFat 3.1, Cholesterol 33.8, Sodium 143.5, Carbohydrate 3.6, Fiber 0.1, Sugar 3.1, Protein 13.7
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