Fillet Of Salmon With Vegetable Bouillon And Littleneck Clams Recipes

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SALMON AND VEGETABLES EN PAPILLOTE



Salmon and Vegetables en Papillote image

Provided by Food Network

Categories     main-dish

Yield 4 servings

Number Of Ingredients 10

4 1inch thick salmon fillets
3 tablespoons unsalted butter
1/2 pound Shiitake or Portobello mushrooms, cut julienne
3 shallots, peeled, sliced
1 teaspoon coarse salt
1/2 teaspoon finely ground black pepper
1 small chayote, seeded, cut julienne
1/4 cup dry white wine
3 sprigs epasote, leaves roughly chopped
1/2 lemon, juiced

Steps:

  • Preheat oven to 375 degrees. Cut out 4 heart shapes from parchment or foil, each 14 inches wide by 9 inches long. Lightly butter foil, if using. Place seasoned salmon on 1 side of parchment or foil. Heat medium skillet on medium high heat. Add butter and melt. Add mushrooms and saute until slightly golden. Add shallots, salt and pepper. Cook 2 minutes. Add chayote and wine. Cook until almost dry. Add epasote and lemon juice. Cool. Divide mixture between salmon fillets, mounding slightly. Fold second half of parchment over salmon, enclosing completely. Fold edges over to secure tightly.
  • Place parchment packages on baking sheet. Bake until packets are puffed and salmon is cooked through, about 10 minutes.

BAKED SALMON FILLETS AND VEGETABLES



Baked Salmon Fillets and Vegetables image

Provided by Food Network

Categories     main-dish

Time 30m

Yield 2 servings

Number Of Ingredients 7

2 salmon fillets, each about 8 ounces
Salt and freshly ground black pepper
2 tablespoons butter
1 small carrot and 1 small stalk celery, each peeled and grated
4 large mushroom caps. thinly sliced
2 scallions, cut into 3 inch julienne
1/4 cup heavy cream, fish stock or lemon juice

Steps:

  • Preheat the oven to 325 degrees. Butter 2 pieces of foil or parchment paper and set aside. Season salmon with salt and pepper. Saute the vegetables in the butter for 2 to 3 minutes just until they begin to get tender. Add the cream and cook until most of it has been absorbed by the vegetables; season with salt and pepper. Place each salmon fillet on the piece of buttered parchment or foil and top with cooked vegetables. Seal the salmon and place the pouch on a baking sheet. Bake for 10 minutes. Remove the pouches from the oven transfer the salmon, vegetables and their juices to a heated plate. Serve as is just with French bread or with a side dish of cucumber curls and mint.

POACHED SALMON SWIMMING ON FENNEL WITH SAFFRON AND CLAMS



Poached Salmon Swimming on Fennel With Saffron and Clams image

This recipe does have a lot of yummy juice (Hence the name) so sure you have lots of bread to soak up the delish broth. Or use the broth to make rice. I idea of this is to cook it in liquid so it stays moist. Poaching a fish means cooking it in a flavoured liquid at temperatures of 160 to 180 degrees Fahrenheit. This is a moist heat method. Poaching cooks a fish gently at low temperatures, because it has hot liquid it cooks quickly and retains maximum flavour and moisture. Poached fish can be served either hot or cold. Fish to be served hot is usually poached in fish stock with spices and white wine. This liquid may then become the body of a sauce to be served with the fish.

Provided by Rita1652

Categories     Vegetable

Time 25m

Yield 6-8 serving(s)

Number Of Ingredients 10

1/4 cup olive oil
2 lbs salmon fillets, seasoned with
salt & pepper
1 -2 stalk fennel, whites sliced & greens for garnish (You can use a onion fennel mixture)
2 garlic cloves, crushed
1 teaspoon dried saffron, crushed
1 (8 ounce) bottle clam juice
1/2 cup white wine
1 (15 ounce) can of rienzi white clam sauce
salt and pepper

Steps:

  • Saute Fennel and Garlic in olive oil for 8-10 minutes till tender and lightly golden.
  • Add saffron and toss to release the beautiful yellow color and aroma.
  • Add clam juice, wine, and clam juice for can clam sauce bring to simmer.
  • Place fillet on top of fennel mixture and spoon some of the mixture on top and cover pan.
  • Simmer low heat a barely simmer for 10 minutes. Less time if very thin fillets.
  • Add white clam sauce heat 2 minutes.
  • Adjust seasoning.
  • Garnish with the fronds of the fennel and serve over mashed potatoes, rice or pasta with lots of crisp bread to soak up the juice.

Nutrition Facts : Calories 303.8, Fat 14.4, SaturatedFat 2.1, Cholesterol 78.8, Sodium 260.2, Carbohydrate 7.9, Fiber 1.4, Sugar 1.4, Protein 31

SALMON AND VEGETABLES EN PAPILLOTE



Salmon and Vegetables En Papillote image

Categories     Vegetable     Side     Bake     Salmon

Yield serves 4

Number Of Ingredients 13

Vegetables
1/2 head cauliflower
1 stalk broccoli
1 carrot
12 green beans
4 teaspoons butter
8 sprigs thyme
Salt and pepper
Salmon
4 5-ounce salmon fillets
3 lemons
Salt and pepper
8 sprigs thyme

Steps:

  • To prepare the vegetables: Preheat the oven to 350°F.
  • Place 4 sheets of parchment paper on a work surface. Trim the cauliflower and broccoli florets from the stems, discarding the stems, and divide the florets among the parchment sheets.
  • Peel the carrot and cut into 1/16-to 1/8-inch-thick round slices. Place some of the carrots on each parchment sheet. Cut the ends off the green beans and cut each bean into 3 or 4 pieces. Arrange some of the beans on each parchment sheet and top with 1 teaspoon of butter. Place 2 thyme sprigs and 1 teaspoon of water on each parchment sheet. Season with salt and pepper. Bring the sides of the parchment to the middle and fold over three times, about 1/2 inch each time. Fold the ends of the parchment and tuck them under the package to loosely enclose the vegetables. Place the vegetable packets on an ungreased baking sheet and bake for 25 minutes.
  • Meanwhile, prepare the salmon: Lay 4 sheets of parchment paper on a work surface and place 1 salmon fillet in the center of each sheet. Cut 2 of the lemons in half, remove the seeds, and squeeze the juice from 1 lemon half on each salmon fillet. Season with salt and pepper and top each fillet with 2 thyme sprigs. Bring the sides of the parchment to the middle and fold over three times, about 1/2 inch each time. Fold the ends of the parchment and tuck them under the package, loosely enclosing the salmon. Add the salmon packets to the baking sheet and bake them for 10 minutes. (If your pieces of salmon are thicker than 3/4 inch, you will need to cook them up to 5 minutes longer.)
  • Cut the remaining lemon into 8 wedges.
  • Remove the salmon and vegetables from the parchment and arrange them on plates with the lemon wedges.

SALMON STEAKS WITH LITTLENECK CLAMS AND SAFFRON-MINT BROTH



Salmon Steaks with Littleneck Clams and Saffron-Mint Broth image

This recipe was created by chef Michael Kornick of MK Restaurant in Chicago. It's part of a special menu he created for Epicurious's [Wine.Dine.Donate program](/features/winedinedonate).

Provided by Michael Kornick

Yield Makes 8 servings

Number Of Ingredients 18

2 tablespoons fresh chives, chopped
2 tablespoons fresh basil, chopped
2 tablespoons fresh tarragon, chopped
2 tablespoons fresh parsley, chopped
1/2 cup plus 2 tablespoons fresh mint, chopped (from 2 bunches)
6 cloves garlic, finely chopped (about 2 tablespoons)
1 1/4 cup extra-virgin olive oil
8 (1-inch-thick) salmon steaks, preferably sockeye or another wild variety
2 teaspoons kosher salt
1/2 teaspoon freshly ground black pepper
1 medium fennel bulb, stalks cut off and discarded, and bulb cored and thinly sliced lengthwise
1 medium sweet onion, such as Vidalia, thinly sliced
1 cup dry white wine
1/2 cup (1 stick) unsalted butter
1 teaspoon saffron threads
32 small (less than 2 inches wide) hard-shelled clams such as littleneck*, scrubbed (about 3 1/2 pounds total)
*If littleneck clams are unavailable, Manila or brown-shelled may be substituted.
charcoal or gas grill

Steps:

  • In large sealable plastic bag, combine chives, basil, tarragon, parsley, 2 tablespoons mint, garlic, and 3/4 cup olive oil. Add salmon and seal bag, pressing out air. Turn bag to coat salmon, then refrigerate, turning bag over occasionally, at least 1 hour and up to 4 hours. (Alternatively, marinate salmon in large glass baking dish.)
  • Preheat grill to moderate heat.
  • Remove fish from marinade and pat dry. Sprinkle with salt and pepper. Grill steaks, turning once, until just opaque in center, about 4 minutes per side. Transfer to platter and cover loosely with foil to keep warm.
  • In 6-quart heavy stock pot over moderate heat, heat remaining 1/2 cup olive oil until hot but not smoking. Add fennel and onion and sauté until just soft, about 2 minutes. Add wine, butter, saffron, remaining 1/2 cup mint, and clams, cover and bring to boil. Cook until clams open, about 10 minutes. Discard any clams that have not opened.
  • Place 1 piece salmon on center of each of 8 wide shallow bowls. Spoon clams, broth, onions, and fennel around salmon and serve immediately.

SALMON AND VEGETABLES IN FOIL



Salmon and Vegetables in Foil image

From a good recipe book, but never tried; again, I try to work salmon into our diets, so this is here so I can print it from work to make for dinner one night (looks like a good summer/spring dish).

Provided by larchie

Categories     Potato

Time 45m

Yield 4 serving(s)

Number Of Ingredients 11

24 ounces salmon fillets
4 teaspoons lemon juice, fresh
2 teaspoons ginger, fresh and minced
1/2 teaspoon dill, dried
2 teaspoons basil, fresh & chopped
2 teaspoons thyme, fresh & chopped
2 tablespoons olive oil
2 red potatoes, boiled and sliced
1 cup snow peas, blanched 30 seconds
2 carrots, thinly sliced and blanched 1 minute
1/4 small zucchini, sliced

Steps:

  • Cut four sheets of foil; place fillet on each sheet, slightly off center.
  • Sprinkle each with lemon juice, ginger, herbs, and salt and pepper; drizzle with olive oil.
  • Divide potatoes, peas, carrot, and zucchini among foil sheets.
  • Fold foil over to form a rectangle, and crimp all edges tightly.
  • Bake on baking sheet at 400 for 15 minutes or until fish is just cooked through; garnish with parsley.

LITTLENECK CLAMS STEAMED IN GREEN CHILI-COCONUT MILK BROTH



Littleneck Clams Steamed In Green Chili-Coconut Milk Broth image

Provided by Amanda Hesser

Categories     dinner, quick, one pot, main course

Time 30m

Yield 8 servings

Number Of Ingredients 14

2 poblano peppers
2 tablespoons olive oil, more for brushing
Kosher salt
Freshly ground black pepper
1 large red onion, coarsely chopped
6 cloves garlic, coarsely chopped
2 tablespoons peeled and coarsely chopped ginger
1 cup dry white wine
2 cups clam juice
1 14-ounce can unsweetened coconut milk
1 serrano or jalapeno pepper, coarsely chopped
1/2 cup packed spinach leaves
1 tablespoon honey
80 littleneck clams, scrubbed

Steps:

  • Heat a gas or charcoal grill to high. Brush poblano peppers with olive oil; season with salt and pepper. Grill until charred on all sides. Place in bowl, cover with plastic wrap and let sit for 15 minutes; then peel, halve, seed and coarsely chop the poblano peppers.
  • Reduce grill heat to medium high. On stove, heat oil in large enamel-coated Dutch oven or any other large, shallow pot until almost smoking. Add onion, and cook until soft, for 4 to 5 minutes. Add garlic and ginger, and cook for 2 minutes. Add wine, and reduce mixture until almost dry. Add clam juice, coconut milk and poblano and serrano peppers, and bring to boil. Add spinach leaves, and cook until just wilted, 1 to 2 minutes.
  • In batches, transfer the mixture to a blender, add 1/2 cup water and blend until smooth. Return mixture to pot, and bring to boil. Add honey, and season with salt and pepper. Add clams, stir, cover and place pot on the grill. Cover grill, and cook until all clams open, for 10 to 12 minutes. (Or keep pot on stove, turn heat to high and cook until clams open, about 10 to 12 minutes.) Pour clams and their broth into a large bowl, and serve.

Nutrition Facts : @context http, Calories 319, UnsaturatedFat 4 grams, Carbohydrate 14 grams, Fat 15 grams, Fiber 1 gram, Protein 27 grams, SaturatedFat 10 grams, Sodium 1260 milligrams, Sugar 4 grams, TransFat 0 grams

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