GINGER SALMON
This sweet and tangy topping makes a fabulous tasting piece of salmon taste even better. It is the best I've had!
Provided by SVPORTER
Categories Main Dish Recipes Seafood Main Dish Recipes Salmon Baked Salmon Recipes
Time 35m
Yield 4
Number Of Ingredients 5
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- In a small bowl, blend olive oil, honey, Dijon mustard and ginger
- Brush salmon fillets evenly with the olive oil mixture. Place in a medium baking dish. Bake 15 to 20 minutes in the preheated oven, until the fish flakes easily with a fork.
Nutrition Facts : Calories 249.3 calories, Carbohydrate 5.3 g, Cholesterol 67 mg, Fat 14.7 g, Protein 22.6 g, SaturatedFat 2.8 g, Sodium 161.1 mg, Sugar 4.3 g
GINGER AND PINK PEPPERCORN SALMON
With all of the fresh salmon we have here in the Pacific NW, we are always looking for new ways to prepare it. This is a good one from the RSVP section in Bon Appetit, Heron Park Grille, Kiawah Island, South Carolina.
Provided by lazyme
Categories < 30 Mins
Time 30m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- For sauce:.
- Combine wine, vinegar, and shallots in heavy small saucepan; bring to boil. Reduce heat; simmer until reduced to 1/3 cup, about 8 minutes.
- Boil cream in heavy medium saucepan until reduced by half, about 5 minutes. Stir cream into wine mixture. Simmer sauce until slightly thickened, about 3 minutes. (Can be prepared 1 day ahead. Cover and refrigerate).
- For salmon:.
- Spread 1 teaspoon butter on each salmon fillet. Sprinkle each fillet with 1/4 teaspoon peppercorns. Top with ginger. Season with salt. Melt 1 tablespoon butter in large non-stick skillet over medium heat. Add salmon, seasoned side down, and cook 4 minutes. Turn and saute until just cooked through, about 4 minutes. Transfer to plates. Tent with foil.
- Bring sauce to simmer. Remove from heat. Add 3 tablespoons butter and whisk just until melted. Season sauce with salt and white pepper. Spoon sauce over salmon.
Nutrition Facts : Calories 586.2, Fat 37.8, SaturatedFat 20.1, Cholesterol 211.7, Sodium 275, Carbohydrate 3.7, Sugar 0.1, Protein 45.9
ROAST SALMON WITH BLACK PEPPER AND GINGER ON CELERY ROOT PUREE
Steps:
- Season the salmon lightly with salt. Brush the top of the salmon with a little melted butter and immediately sprinkle evenly with crushed pepper and chopped ginger. Drizzle the remaining butter over the salmon. If you wait too long, the butter will harden and the mixture won't stick. Refrigerate, covered, until needed.
- Preheat the oven to 500 degrees F.
- Prepare the sauce: In a small saute pan, melt 2 tablespoons of the butter until foamy. Over medium heat, saute the shallots and garlic until the shallots are translucent, 2 to 3 minutes. Stir in the tomato and cook 1 to 2 minutes longer. Pour in the wine and vinegar, turn up the heat a little, and reduce until 1/2 cup remains. Pour in the chicken stock and reduce by half. Strain into a clean pan. Finish sauce by whisking in the remaining 4 tablespoons butter and season, to taste, with salt and pepper. Keep warm.
- Brush some olive oil over a baking tray large enough to hold the salmon slices in 1 layer and arrange the salmon on the pan. Roast until medium, about 10 minutes. The salmon should be cooked on the outside, but still moist and slightly underdone on the inside.
- Divide the sauce among 4 warm dinner plates. Spoon equal amounts of celery root puree in the center of each plate and place 1 piece of salmon on top.
- Place the chicken bones in a 6-quart pot, pour water over to cover and bring to a rolling boil. Skim off the scum that collects on the top. Add the remaining ingredients, lower the flame, and simmer about 2 hours, skimming as necessary. Strain into a clean bowl and cool. Refrigerate in a container for up to 3 days, discarding the hardened layer of fat before using or freezing.
- Yield: about 2 quarts
- Place the celery root and potato in a medium saucepan and cover with cold water. Season with salt and cook until soft, 15 to 20 minutes. Drain the water and return the celery and potato to the pan. Pour in the cream and simmer over medium heat, stirring occasionally to prevent sticking, until thickened and most of the cream is absorbed, about 10 minutes.
- Remove from the heat, stir in the butter, and season with salt and pepper, to taste. Puree in a food mill, return to the pan, and keep warm over simmering water. Use as needed.
- Yield: about 2 1/2 cups
ROASTED SALMON WITH BLACK PEPPER AND GINGER ON CELERY ROOT PUREE
Steps:
- Season the salmon lightly with salt, brush the top with a little melted butter, and immediately sprinkle evenly with the crushed pepper and chopped ginger. Drizzle the remaining butter over. If you wait too long, the butter will harden and the mixture won't stick. Refrigerate, covered, until needed.
- Preheat the oven to 500 degrees F.
- Prepare the sauce: In a small saute pan, melt 2 tablespoons butter until foamy. Over medium heat, saute the shallots and garlic until the shallots are translucent, 2 to 3 minutes. Stir in the tomato and cook 1 or 2 minutes longer. Pour in the wine and vinegar, turn up the heat a little, and reduce until 1/2 cup remains. Pour in the water and reduce by half. Strain into a clean pan. Finish the sauce by whisking in the remaining 4 tablespoons butter and season, to taste, with salt and pepper. Keep warm.
- Brush some olive oil over a baking tray large enough to hold the salmon slices in 1 layer and arrange the salmon on the pan. Roast until medium, about 10 minutes. The salmon should be cooked on the outside, but still moist and slightly underdone on the inside.
- Presentation: Divide the sauce amoung 4 warm dinner plates. Spoon equal amounts of celery root puree in the center of each plate and place 1 piece of salmon on the top.
- 1 celery root (about 1 1/2 pounds), peeled, trimmed, and cut into 1-inch cubes
- 1 or 2 small baking potatoes (about 4 ounces), peeled and cut into 1-inch cubes
- 1 teaspoon salt
- 1/2 cup heavy cream
- 2 tablespoons (1-ounce) unsalted butter
- Freshly ground white pepper
- Place the celery root and potato in a medium saucepan and cover with cold water. Season with salt and cook until soft, 15 to 20 minutes.
- Drain the water and return the celery and potato to the pan. Pour in the cream and simmer over medium heat, stirring occasionally to prevent sticking, until thickened and most of the cream is absorbed, about 10 minutes.
- Remove from the heat, stir in the butter, and season with salt and pepper, to taste. Puree in a food mill, return to the pan, and keep warm over simmering water. Use as needed.
- Yield: about 2 1/2 cups
- (Recipe courtesy Wolfgang Puck, Adventures in the Kitchen, Random House, 1991)
POACHED SALMON WITH GREEN PEPPERCORN, GINGER AND ORANGE SAUCE
Make and share this Poached Salmon With Green Peppercorn, Ginger and Orange Sauce recipe from Food.com.
Provided by lazyme
Categories < 4 Hours
Time 1h5m
Yield 6 serving(s)
Number Of Ingredients 15
Steps:
- In a small saucepan bring the water and the wine to a boil with the gingerroot, the black peppercorns, and the bay leaf and let the mixture stand, off the heat, for 5 minutes.
- In a large buttered baking dish arrange the salmon, skin side down, and sprinkle it with salt to taste. Add the wine mixture and poach the salmon, covered tightly with foil, in the middle of a preheated 400°F oven for 20 to 25 minutes, or until it just flakes and is cooked through.
- Make the sauce while the salmon is poaching:.
- In a bowl whisk together the sour cream, the mayonnaise, the mustard, the gingerroot, the zest, the juice, the green peppercorns, the sugar, the vinegar, and salt to taste and let the mixture stand at room temperature for 20 minutes to let the flavors develop.
- Serve the salmon with the sauce.
Nutrition Facts : Calories 470.8, Fat 17.8, SaturatedFat 4.7, Cholesterol 168.6, Sodium 305.6, Carbohydrate 5.8, Fiber 0.2, Sugar 1.9, Protein 61.3
POACHED SALMON WITH GREEN PEPPERCORN, GINGER, AND ORANGE SAUCE
Categories Fish Ginger Poach Mayonnaise Orange White Wine Sour Cream Gourmet
Yield Serves 6
Number Of Ingredients 17
Steps:
- In a small saucepan bring the water and the wine to a boil with the gingerroot, the black peppercorns, and the bay leaf and let the mixture stand, off the heat, for 5 minutes. In a large buttered baking dish arrange the salmon, skin side down, and sprinkle it with salt to taste. Add the wine mixture and poach the salmon, covered tightly with foil, in the middle of a preheated 400°F. oven for 20 to 25 minutes, or until it just flakes and is cooked through.
- Make the sauce while the salmon is poaching:
- In a bowl whisk together the sour cream, the mayonnaise, the mustard, the gingerroot, the zest, the juice, the green peppercorns, the sugar, the vinegar, and salt to taste and let the mixture stand at room temperature for 20 minutes to let the flavors develop.
- Serve the salmon with the sauce, the onion ribbons, and the potatoes.
PICKLED-GINGER BAKED SALMON
Provided by Molly O'Neill
Categories dinner, main course
Time 15m
Yield Four servings
Number Of Ingredients 6
Steps:
- Preheat the oven to 400 degrees. Lay the fillets in a small roasting pan. Drizzle with sesame oil and season with salt and pepper. Place the pickled ginger in an even layer over the fillets. Top each with a slice of smoked salmon. Bake for 12 minutes, or until the fish is translucent pink in the center.
Nutrition Facts : @context http, Calories 537, UnsaturatedFat 20 grams, Carbohydrate 3 grams, Fat 34 grams, Fiber 0 grams, Protein 52 grams, SaturatedFat 8 grams, Sodium 631 milligrams, Sugar 0 grams
SALMON WITH GARLIC AND GINGER
A citrus marinade sparked with garlic and ginger perks up the salmon fillets Patricia Cohen prepares in her Floral City, Florida home. She relies on her microwave to cook the fish in minutes.
Provided by Taste of Home
Categories Dinner
Time 10m
Yield 4 servings.
Number Of Ingredients 10
Steps:
- In a food processor, combine the parsley, ginger and garlic; cover and process until minced. Add the lemon juice, lime juice, salt, tarragon and pepper; cover and process until blended. While processing, gradually add oil in a steady stream. Spread mixture over salmon fillets. Place in a shallow 2-qt. microwave-safe dish, positioning the thickest portion of fish toward the outside edges. Cover and chill for 30 minutes., Cover and microwave on high for 3-5 minutes or until fish flakes easily with a fork. Let stand, covered, for 2 minutes before serving.
Nutrition Facts :
SALMON WITH PEPPERCORNS
Provided by Pierre Franey
Categories dinner, main course
Time 1h
Yield 4 servings
Number Of Ingredients 10
Steps:
- Cut the salmon fillet slightly on the bias into four pieces of equal weight. Set aside.
- Peel the onions and cut them crosswise in half. Cut the half into quarters. Cut the quarters into 1-inch cubes. There should be about 5 1/2 cups.
- Heat 2 tablespoons of the butter in a heavy casserole and add the onion pieces. Cover. Cook over moderately high heat, stirring occasionally, about 15 minutes. The onions will start to brown. Uncover and add the vinegar. Cook briefly until the vinegar is almost evaporated and then stir in the honey. Cover tightly. Cook 10 minutes.
- Sprinkle the salmon pieces with salt. Coat each piece with oil and equal amounts of coarsely cracked black pepper.
- The salmon may be cooked on a grill or under the broiler. Preheat the grill or the broiler to high. If the fish is to be broiled, place the pieces skin side down on a baking sheet. Place the baking sheet under the broiler with the fish about 4 inches from the source of heat. Leave the broiler door partly open. Cook 3 minutes and turn the pieces; continue cooking about 3 minutes more. If the salmon is to be grilled, place the pieces on the grill skin side down. Cook about 3 minutes and turn the pieces; cook about 3 minutes more. Transfer the fish to a warm platter.
- Heat the remaining 3 tablespoons of butter in a small saucepan and add the lemon juice and herbs. When the mixture starts to bubble, pour it over the salmon pieces. Serve the salmon with equal portions of the onions on the side.
Nutrition Facts : @context http, Calories 495, UnsaturatedFat 18 grams, Carbohydrate 25 grams, Fat 35 grams, Fiber 3 grams, Protein 22 grams, SaturatedFat 13 grams, Sodium 746 milligrams, Sugar 15 grams, TransFat 1 gram
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