Herb Roasted Salmon Celeric Yukon Mash Recipes

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HERB-ROASTED SALMON FILLETS



Herb-Roasted Salmon Fillets image

My roasted salmon is so simple but elegant enough to serve to company. I make it on days when I have less than an hour to cook. The salmon seasoning is an easy way to add flavor. -Luanne Asta, Hampton Bays, New York

Provided by Taste of Home

Categories     Dinner

Time 30m

Yield 4 servings.

Number Of Ingredients 7

4 salmon fillets (6 ounces each)
4 garlic cloves, minced
1 tablespoon minced fresh rosemary or 1 teaspoon dried rosemary, crushed
1 tablespoon olive oil
2 teaspoons minced fresh thyme or 1/2 teaspoon dried thyme
3/4 teaspoon salt
1/2 teaspoon pepper

Steps:

  • Preheat oven to 425°. Place salmon in a greased 15x10x1-in. baking pan, skin side down. Combine remaining ingredients; spread over fillets. Roast to desired doneness, 15-18 minutes.

Nutrition Facts : Calories 301 calories, Fat 19g fat (4g saturated fat), Cholesterol 85mg cholesterol, Sodium 529mg sodium, Carbohydrate 1g carbohydrate (0 sugars, Fiber 0 fiber), Protein 29g protein. Diabetic Exchanges

SALMON WITH MUSTARDY CELERIAC MASH



Salmon with Mustardy Celeriac Mash image

Make and share this Salmon with Mustardy Celeriac Mash recipe from Food.com.

Provided by MarieRynr

Categories     Broil/Grill

Time 40m

Yield 2 serving(s)

Number Of Ingredients 6

2 (4 ounce) salmon fillets, about
25 ounces celeriac, peeled to remove all the knobbly skin and cut into chunks like potato
2 teaspoons coarse grain mustard
2 teaspoons lemon juice
4 ounces baby spinach leaves
1 tablespoon olive oil

Steps:

  • Brush the salmon lightly with olive oil, and season with salt and pepper.
  • Line a grill pan with foil and lay the salmon on top.
  • Place the celeriac in a pan with cold water to cover.
  • Salt and bring to the boil.
  • Lower the heat, cover and simmer for 12 to 15 minutes until tender.
  • Preheat the grill to medium.
  • Whisk the mustard, lemon juice, a pinch of sugar, salt and pepper and 1 TBS olive oil together.
  • Set aside.
  • Grill the salmon for 5 minutes on each side.
  • Meanwhile, drain the celeriac, reserving 1 TBS cooking water.
  • Return the celeriac to the pan and mash until fairly smooth.
  • Add the spinach, stirring occasionally over a low heat until wilted.
  • Stir in the reserved cooking water and 1 TBS of the mustard dressing.
  • Season to taste with salt and pepper.
  • Spoon the mash onto two warm plates.
  • Top each with a salmon fillet and drizzle the remaining dressing over.

Nutrition Facts : Calories 353, Fat 11.9, SaturatedFat 1.9, Cholesterol 58.3, Sodium 474.6, Carbohydrate 35.1, Fiber 7.7, Sugar 6, Protein 29.3

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