GRIDDLED SALMON WITH SPRING ONION DRESSING
This easy yet impressive dish is great for entertaining. Try the salsa with any barbecued meat or poultry too
Provided by Good Food team
Categories Dinner, Main course
Time 30m
Number Of Ingredients 9
Steps:
- To make the dressing, chop the spring onions as finely as possible without them turning to mush. Tip into a bowl with the parsley and chilli. Drizzle in the oil, stirring until the ingredients are just bound, then stir in the lemon juice and vinegar. Season with salt and set aside.
- Heat the griddle until hot and brush the salmon with a little oil. Cook the salmon fillets for 4 mins on each side until just cooked through. Serve on a platter with the dressing for spooning over and lemon wedges with a bowl of watercress salad for everyone to help themselves.
Nutrition Facts : Calories 367 calories, Fat 28 grams fat, SaturatedFat 5 grams saturated fat, Carbohydrate 1 grams carbohydrates, Sugar 1 grams sugar, Fiber 1 grams fiber, Protein 29 grams protein, Sodium 0.17 milligram of sodium
SPICY SALMON WITH CARAMELIZED ONIONS
I love making this salmon, it's quick, easy and super yummy! If your husband/boyfriend is a picky eater like mine he will love this recipe.
Provided by Sabrina Romeo
Categories Main Dish Recipes Seafood Main Dish Recipes Salmon Salmon Fillet Recipes
Time 50m
Yield 2
Number Of Ingredients 12
Steps:
- Combine the black pepper, paprika, cayenne pepper, minced garlic, Dijon mustard, brown sugar, onion powder, and salt in a small bowl. Stir in 1 tablespoon of olive oil to make a paste. Spread the paste all over the salmon fillets, and set aside to marinate at room temperature 30 minutes.
- Heat the remaining 2 tablespoons of olive oil in a small pan over medium heat. Stir in the onion, and cook until tender and golden brown, about 10 minutes. Heat a separate non-stick skillet over medium-high heat. Cook the salmon fillets in the hot skillet until golden brown on each side, and no longer translucent in the center, about 4 minutes per side. Pour the browned onions and olive oil over the salmon fillets to serve.
Nutrition Facts : Calories 495.7 calories, Carbohydrate 11.3 g, Cholesterol 82.5 mg, Fat 36.6 g, Fiber 0.9 g, Protein 29.5 g, SaturatedFat 6.1 g, Sodium 562.2 mg, Sugar 7.2 g
FRAGRANT SALMON WITH SPRING ONION
Make and share this Fragrant Salmon With Spring Onion recipe from Food.com.
Provided by dicentra
Categories Very Low Carbs
Time 20m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Rub the salmon fillets with 1 teaspoon of the salt and the freshly ground black pepper pepper.
- In a wok, bring the water to the simmer.
- Add the salmon fillets and simmer for about 3 minutes, cover tightly and turn off the heat.
- Allow to stand for 4 minutes.
- In a small bowl, combine the spring onions, ginger and the remaining 1 teaspoon of salt.
- In a small pan combine the peanut oil and sesame oil and bring it to the smoking point.
- Remove the salmon from the water and arrange on a platter.
- Scatter the spring onion mixture on top and pour hot oil over it.
- Serve immediately.
Nutrition Facts : Calories 168.7, Fat 7.9, SaturatedFat 1.2, Cholesterol 59.1, Sodium 1242.5, Carbohydrate 0.5, Fiber 0.2, Sugar 0.1, Protein 22.8
SPICED SALMON WITH SUGAR SNAP PEAS AND RED ONION
Seared sugar snap peas and red onions make a sweet accompaniment to silky salmon fillets in this lovely springtime one-pan meal. The salmon fillets, coated in a garlicky spice blend, are briefly browned, leaving fragrant, savory drippings in the pan. Those drippings then season the vegetables, infusing them as they cook. Keep an eye on the salmon, especially if you prefer it on the rare side. Thin fillets in particular are all too easy to overcook.
Provided by Melissa Clark
Categories dinner, easy, weekday, seafood, main course
Time 30m
Yield 4 to 6 servings
Number Of Ingredients 9
Steps:
- Heat oven to 400 degrees. In a small bowl, stir together 1 tablespoon oil, garlic and baharat. Season salmon all over with salt and black pepper. Rub spice mixture all over salmon. Set salmon aside while slicing the onions and sugar snap peas.
- Cut the onions in half root-to-stem, then peel them and slice into 1/4-inch-thick half-moons. Trim the peas and cut them in half crosswise.
- In a large, preferably nonstick ovenproof skillet, heat 2 tablespoons oil over high heat. Add fish, skin-side down if there's skin, and cook until browned, 3 to 4 minutes. Transfer salmon to a plate, browned-side up. (Don't sear the other side; the salmon will finish cooking in the oven.)
- Reduce heat to medium and add the remaining tablespoon of oil to the skillet. Stir in onions and cook until lightly golden, 3 minutes. Add snap peas and a pinch each of salt and pepper, stirring everything to coat with pan juices. Cook until peas have softened and browned slightly, 5 to 7 minutes. Put salmon, browned-side up, on top of peas and transfer pan to the oven. Roast until fish is just cooked through, 5 to 8 minutes longer.
- Squeeze a little lime juice over salmon and transfer fish to serving plates. Stir herbs into peas and onions. Taste, and add more salt and lime juice, if needed. Serve with the salmon, with the lime wedges on the side.
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