HAZELNUT AND CORIANDER SPICED SOUS-VIDE SALMON
Provided by Melissa Clark
Categories dinner, main course
Time 1h
Yield 10 servings
Number Of Ingredients 9
Steps:
- Heat the oven to 350 degrees. Roast the nuts in a baking pan until the skins are dark brown, about 10 minutes. Wrap them in a dish towel, rub briskly to remove the skins, then coarsely chop.
- In a dry skillet over medium-high heat, toast the coriander seeds, stirring constantly, until golden brown and fragrant, about 3 minutes. Crush in a mortar and pestle or with a spice grinder.
- Add the nuts, sesame seeds, chamomile, ginger and 1 teaspoon salt to the grinder or mortar and grind to a coarse powder. Work in batches if necessary. Place in an airtight container and refrigerate until ready to use.
- Season the fish with salt and pepper. Place a large pot in your sink, and add warm water until the pot is full and the water reaches 115 degrees. Place two fillets side by side in a gallon-size heavy-duty resealable plastic bag. Drizzle fillets with oil. Submerge the bags halfway into the warm water (this creates a vacuum). Seal as airtight as possible, pushing out any excess air. Repeat with the remaining fillets.
- Once all the salmon fillets are submerged in the pot, add more hot water until the water temperature returns to 115 degrees (the cold fish will reduce the water temperature). Let the salmon rest in the water bath about 20 to 25 minutes until its core temperature is 113 degrees (remove and check one fillet with an instant-read thermometer). Check the water temperature occasionally and add more hot water as needed to maintain the temperature of 115 degrees.
- Transfer the salmon bags to a cutting board. Remove fish from plastic bags and gently pull off the skins (or use a butter knife). Transfer the cooked fillets to a plate for easier handling.
- Melt the butter in a skillet over medium-low heat. Add about 2/3 of the fish spice, and increase the heat until the butter just starts to bubble. Sear the fillets on both sides in the pan while basting with the hot butter, about 30 seconds. Serve immediately, sprinkled with more fish spice, if desired.
Nutrition Facts : @context http, Calories 440, UnsaturatedFat 22 grams, Carbohydrate 3 grams, Fat 36 grams, Fiber 2 grams, Protein 25 grams, SaturatedFat 11 grams, Sodium 341 milligrams, Sugar 0 grams, TransFat 0 grams
HAZELNUT-CITRUS ENCRUSTED SALMON
Hazelnuts, lemon, and rosemary are a delightful complement to salmon in this easy recipe.
Provided by Amber D. Marcu
Categories Main Dish Recipes Seafood Main Dish Recipes Salmon Baked Salmon Recipes
Time 30m
Yield 4
Number Of Ingredients 8
Steps:
- Preheat oven to 400 degrees F (200 degrees C). Coat a baking sheet with cooking spray.
- Place salmon on prepared baking sheet. Whisk mayonnaise and lemon juice together in a bowl until smooth; spread mixture onto salmon. Sprinkle each fillet with rosemary, salt, and black pepper. Top each piece with hazelnuts.
- Bake in the preheated oven until the fish flakes easily with a fork, about 15 minutes.
Nutrition Facts : Calories 322.4 calories, Carbohydrate 10.9 g, Cholesterol 55 mg, Fat 21.6 g, Fiber 1.5 g, Protein 21.5 g, SaturatedFat 2.8 g, Sodium 406.1 mg, Sugar 6.7 g
FENNEL- AND CORIANDER-SPICED SALMON FILLETS
Provided by Jamie Purviance
Categories Fish Quick & Easy Backyard BBQ Salmon Fennel Summer Grill/Barbecue Coriander Bon Appétit
Yield Makes 6 servings
Number Of Ingredients 4
Steps:
- Prepare barbecue (high heat). Coarsely grind fennel seeds and coriander seeds in spice grinder. Brush salmon fillets generously with oil. Sprinkle both sides of fillets with salt and pepper, then with spice mixture, pressing to adhere.
- Grill salmon, covered, until center is just opaque, about 4 minutes per side.
SOUS VIDE SALMON
Wonderfully moist and flavorful. We like our salmon on the firmer side, but this can easily be adjusted. Just lower the cooking temperature if you prefer it yours medium.
Provided by Bren
Categories Main Dish Recipes Seafood Main Dish Recipes Salmon Salmon Fillet Recipes
Time 1h
Yield 2
Number Of Ingredients 4
Steps:
- Fill a large pot with warm water. Attach a sous vide precision cooker to the pot and set temperature to 125 degrees F (51°C).
- Place shallot into a plastic bag and lay the salmon on top, skin-side down. Use a vacuum sealer to remove the air and seal the bag or use the water-immersion method. Once water temperature has reached 125 degrees F (51°C), add the bag to the pot and set timer for 45 minutes.
- Remove bag from the pot when the timer goes off and pat dry. Remove and discard the shallot.
- Heat olive oil in a nonstick or cast-iron skillet over medium heat until it shimmers. Add salmon, skin-side down, and sear for 1 1/2 minutes. Flip and sear for an additional 1 1/2 minutes.
Nutrition Facts : Calories 244.9 calories, Carbohydrate 4.2 g, Cholesterol 66.4 mg, Fat 14.6 g, Fiber 0.2 g, Protein 23 g, SaturatedFat 2.8 g, Sodium 146.9 mg, Sugar 0.8 g
SPICED SALMON WITH CORIANDER MASH
Infuse your salmon with warm, spicy flavours - the sauce goes well with lamb chops, too
Provided by Good Food team
Categories Dinner, Main course
Time 35m
Number Of Ingredients 9
Steps:
- Boil the potatoes for about 12 minutes until tender. Turn on the grill. Stir the spice paste into 4 tbsp of the yogurt and smear the mixture all over the salmon. Put the salmon in a large heatproof dish, skin side up, and grill for 10 minutes.
- Drain the potatoes and return to the pan. Add the remaining yogurt with the butter, chilli flakes, coriander and milk. Now mash the ingredients together, or better still use an electric hand whisk to beat the mash to a really creamy texture, adding extra milk if necessary. Pile on plates, top with the salmon and drizzle with the cooking juices. Serve with grilled tomatoes.
Nutrition Facts : Calories 493 calories, Fat 25 grams fat, SaturatedFat 9 grams saturated fat, Carbohydrate 39 grams carbohydrates, Fiber 3 grams fiber, Protein 33 grams protein, Sodium 0.51 milligram of sodium
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