PAN-FRIED SMOKED SALMON WITH GREEN BEANS & CHIVES
A well-balanced meal for a supper treat
Provided by Good Food team
Categories Lunch, Supper, Dinner
Time 30m
Number Of Ingredients 10
Steps:
- In a large bowl, mix together the mustard and sugar, then stir in the vinegar and gradually whisk in the vegetable oil and olive oil until they are completely mixed. Stir in the chives.
- Cook the potatoes in a large pan of boiling water for 8-10 mins until just undercooked, then throw in the beans and continue to cook for 4-5 mins until the beans and potatoes are done. Drain the vegetables and toss with most of the dressing.
- Heat a dash of olive oil in a large non-stick stick frying pan until very hot and 'flash fry' the salmon for a moment until it just changes colour. Pile the beans and potatoes onto plates, lay the salmon on top, then drizzle with a little of the leftover dressing.
Nutrition Facts : Calories 488 calories, Fat 29 grams fat, SaturatedFat 4 grams saturated fat, Carbohydrate 34 grams carbohydrates, Sugar 3 grams sugar, Fiber 4 grams fiber, Protein 24 grams protein, Sodium 3.83 milligram of sodium
PAN-FRIED SALMON WITH GREEN GODDESS TZATZIKI
Provided by Giada De Laurentiis
Categories main-dish
Time 1h40m
Yield 4 servings
Number Of Ingredients 13
Steps:
- For the tzatziki: Combine the yogurt, mayonnaise, basil, chives, tarragon, vinegar, salt and pepper in a food processor. Blend until the herbs are finely chopped and the sauce is pale green. Scrape the sauce into a bowl.
- Coarsely grate the cucumber using the large holes of a box grater onto a paper-towel-lined-plate; pat dry. Mix the cucumber into the tzatziki. Add salt and pepper to taste. The tzatziki can be made 4 hours ahead, covered and chilled, and stirred before serving.
- For the salmon: Sprinkle the salmon with salt and pepper. Heat the oil over medium-high heat in a large skillet. Cook the salmon, skinned-side-up, until golden brown, about 4 minutes. Flip the fish using a fish spatula and cook for 2 minutes for medium doneness.
- Serve warm, at room temperature or chilled with the tzatziki. To serve chilled, cool, cover, and chill up to 1 day.
Nutrition Facts : Calories 472 calorie, Fat 28 grams, SaturatedFat 5 grams, Cholesterol 121 milligrams, Sodium 540 milligrams, Carbohydrate 6 grams, Fiber 1.5 grams, Protein 51 grams, Sugar 4 grams
SWEET & TANGY SALMON WITH GREEN BEANS
I'm always up for new ways to cook salmon. In this dish, a sweet sauce gives the fish and green beans some down-home barbecue tang. Even our kids love it. -Aliesha Caldwell, Robersonville, North Carolina
Provided by Taste of Home
Categories Dinner
Time 35m
Yield 4 servings.
Number Of Ingredients 9
Steps:
- Preheat oven to 425°. Place fillets in a 15x10x1-in. baking pan coated with cooking spray. In a small skillet, melt butter; stir in brown sugar, soy sauce, mustard, oil, pepper and salt. Brush half of the mixture over salmon., Place green beans in a large bowl; drizzle with remaining brown sugar mixture and toss to coat. Arrange green beans around fillets. Roast until fish just begins to flake easily with a fork and green beans are crisp-tender, 14-16 minutes.
Nutrition Facts : Calories 394 calories, Fat 22g fat (5g saturated fat), Cholesterol 93mg cholesterol, Sodium 661mg sodium, Carbohydrate 17g carbohydrate (10g sugars, Fiber 4g fiber), Protein 31g protein. Diabetic Exchanges
PANFRIED SALMON, GARLIC MASH AND GREEN BEANS
Make and share this Panfried Salmon, Garlic Mash and Green Beans recipe from Food.com.
Provided by ImPat
Categories Potato
Time 50m
Yield 4 serving(s)
Number Of Ingredients 15
Steps:
- For Salmon - combine extra virgin olive oil together with lemon rind, juice, capers and season to taste.
- Season salmon fillets and panfry in hot pure olive oil for 2 minutes on each side until golden on the outside but still slightly pink in the centre.
- Dress beans with extra virgin olive oil and season to taste.
- Garlic Mash - Cut potatoes into chunks and bring to the boil in a large saucepan of salted water.
- Add garlic cloves and boil for 20 to 30 minutes or until very tender.
- Drain and mash potatoes and garlic together until smooth.
- Slowly mix in extra virgin olive oil and season to taste.
- Serve Panfried Salmon on Garlic Mash drizzled with Caper and Lemon Oil and accompanied with beans.
Nutrition Facts : Calories 984.4, Fat 59.4, SaturatedFat 8.9, Cholesterol 146.3, Sodium 320.2, Carbohydrate 41.8, Fiber 6.7, Sugar 4, Protein 70.8
HOUSE SMOKED SALMON LAYERED WITH POTATOES, CHIVES, EGGS AND A GREEN APPLE FROTH
Steps:
- Julienne potatoes finely on a mandoline. Heat a non-stick skillet to medium heat coated with a little oil and butter. Drop the julienned strands into pan and season with salt and pepper. Cook until starting to brown. Remove from pan and cut out circles with a 2-inch by 2 1/2-inch high ring mold. Once you have 8 pieces return to skillet to crisp.
- In a bowl combine the diced hard cooked egg yolks, whites and diced smoked salmon with the chives and onion and 2 ounces of the Green Apple Froth.
- Cook scrambled eggs to a soft consistency and add cream cheese just to melt.
- Place ring molds in the center of a 10-inch plate. Place 1 potato galette in each ring mold. Place 1/8 of scrambled eggs on top of potato galette to form a cone. Wrap the soft scrambled eggs with 1 piece of smoked salmon. Spoon the beet reduction one half of the plate. Froth the Green Apple Froth with a hand- held mixer. Once it is aerated and bubbles form on top, spoon out the Green Apple Froth on the other half of the plate.
- Reduce the apple juice by two-thirds with the ginger and thyme. Strain through a chinois and allow to cool. Combine with the other ingredients with the use of a hand-held mixer.
SMOKED SALMON HASH WITH FRIED EGG AND CHIVE PANCAKE
Steps:
- Make the hash: Put the potatoes into a small pot, cover with water, and bring to a boil over medium-high heat. Cook the potatoes until fork tender, about 10 minutes, and drain them well. Heat the olive oil in a medium skillet over medium heat. Add the onions and cook until softened, about 5 minutes. Add the salmon, cooked potatoes, and dill. Raise the heat to high and cook an additional 10 minutes, shaking the pan occasionally, until the potatoes begin to brown. Remove from heat. Season with salt and pepper.
- Make the pancake: Mix the flour, salt, pepper, and sugar in a bowl. Add the beaten eggs, oil, and chives and whisk until the batter is smooth. Heat a medium nonstick skillet over medium heat. When hot, pour the batter into the skillet about 1/4-cup at a time. Flip the pancakes when small bubbles form on the top and the bottom is golden brown. Repeat with the remaining batter.
- Make the egg: Using the same pancake skillet, melt a tablespoon of butter over high heat and crack the eggs into the skillet. Allow to become firm before flipping. Cook 30 more seconds
- To serve: Place a pancake on a plate, top with some of the hash, and slide an egg onto the hash. Garnish with a sprig of fresh dill.
PICKLED GREEN BEANS WITH SMOKED SALMON DIP
I came up with this appetizer for my son, who's big on delicious but healthy food. The lighter beans-and-dip combo has won over even finicky eaters. -Dinah Halterman, Harmony, North Carolina
Provided by Taste of Home
Categories Appetizers
Time 30m
Yield 12 servings (2-1/3 cups dip).
Number Of Ingredients 19
Steps:
- Place beans in a 13x9-in dish. Add dill seed and garlic. In a large saucepan, combine water, vinegar and salt. Bring to a boil; cook and stir until salt is dissolved. Pour hot brine over beans. Cool completely. Refrigerate, covered, 2 days., For dip, in a small bowl, beat cream cheese and yogurt until smooth. Stir in parsley, chives, horseradish, lemon zest and juice, dill weed and salt. Stir in salmon. Refrigerate, covered, 1 hour to allow flavors to blend., To serve, drain green beans; arrange on a platter. If desired, top dip with dill sprig. Serve dip with beans and, if desired, crackers.
Nutrition Facts : Calories 99 calories, Fat 5g fat (3g saturated fat), Cholesterol 19mg cholesterol, Sodium 274mg sodium, Carbohydrate 7g carbohydrate (3g sugars, Fiber 2g fiber), Protein 7g protein.
PAN-FRIED SMOKED SALMON WITH GREEN BEANS & CHIVES
A well-balanced meal for a supper treat
Provided by Good Food team
Categories Lunch, Supper, Dinner
Time 30m
Number Of Ingredients 10
Steps:
- In a large bowl, mix together the mustard and sugar, then stir in the vinegar and gradually whisk in the vegetable oil and olive oil until they are completely mixed. Stir in the chives.
- Cook the potatoes in a large pan of boiling water for 8-10 mins until just undercooked, then throw in the beans and continue to cook for 4-5 mins until the beans and potatoes are done. Drain the vegetables and toss with most of the dressing.
- Heat a dash of olive oil in a large non-stick stick frying pan until very hot and 'flash fry' the salmon for a moment until it just changes colour. Pile the beans and potatoes onto plates, lay the salmon on top, then drizzle with a little of the leftover dressing.
Nutrition Facts : Calories 488 calories, Fat 29 grams fat, SaturatedFat 4 grams saturated fat, Carbohydrate 34 grams carbohydrates, Sugar 3 grams sugar, Fiber 4 grams fiber, Protein 24 grams protein, Sodium 3.83 milligram of sodium
PAN-FRIED SALMON WITH GREEN-COCONUT CHUTNEY
Coastal flavors from India permeate this crispy-skin salmon. The coconut chutney carries the buzz of ginger and green chile, while a drizzle of tadka - a hot, bright red oil infused with mustard seeds, curry leaves and Aleppo flakes - is the crowning glory of the dish. For perfectly crisp skin, resist the urge to fidget with the fish until the appropriate amount of time has passed; the skin will start to crisp at the edges and the fillet will release with ease. Use fresh or frozen coconut to make the chutney. (Desiccated coconut simply doesn't work as well here.) You can use freeze-dried curry leaves instead of fresh, but you might need to double or even triple the amount, as their intensity is noticeably weaker in comparison.
Provided by Nik Sharma
Categories dinner, lunch, seafood, main course
Time 25m
Yield 2 servings
Number Of Ingredients 14
Steps:
- Prepare the chutney: In a food processor, blend the coconut, cilantro, chile, ginger and lime juice with 2 to 3 tablespoons of water for a couple of seconds to get a coarse mixture. Add a little water (about 1 tablespoon) if needed to loosen. If you prefer a smoother texture, blend the ingredients in a high-speed blender until smooth. Taste and season with salt. Transfer to a bowl. (This chutney can be made a day in advance and stored in an airtight container in the refrigerator for up to 3 days.)
- Prepare the salmon: Place the salmon skin-side down on paper towels. Heat the ghee and oil together in a medium skillet over medium and swirl the pan to coat the surface well. When the pan is hot, season the fillets on both sides with salt and place them in the skillet, skin-side down. Reduce the heat to medium-low and let the fish cook undisturbed for 8 minutes, until the edges of the skin start to turn crispy and golden brown.
- Tilt the skillet slightly and, using a spoon, collect the hot fat that collects at the edge and ladle it over the top of the fish several times. Continue basting the fish until the tops turn opaque and a digital thermometer inserted into the center of the fish reads 125 degrees, about 2 minutes. (The exact cooking time will vary depending on the thickness of the fillet.) Use a spatula or a pair of kitchen tongs to carefully release the fish from the pan. (It should release easily if the skin is crisp.)
- To serve, divide the chutney between two serving plates. Place the cooked fish on top, skin-side up.
- Prepare the tadka: Heat the oil in a small saucepan over medium. When the oil is hot, drop in one or two mustard seeds; they should sizzle if the oil is hot enough. Add the remaining mustard seeds and swirl. The seeds should pop, and turn fragrant in 30 to 45 seconds. Add the curry leaves and cover the saucepan with a lid, swirl the contents of the saucepan, cook for 15 seconds until the curry leaves release their aroma. Remove from heat, add the red-pepper flakes and let the mixture sit for 1 minute. Pour the oil and spices over the fish and the chutney. Serve immediately.
SMOKED SALMON WITH EGG SALAD AND GREEN BEANS
Provided by Paul Grimes
Categories Egg Picnic Quick & Easy Back to School Lunch Vinegar Salmon Green Bean Arugula Spring Summer Gourmet Sugar Conscious Pescatarian Dairy Free Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 4 servings
Number Of Ingredients 17
Steps:
- Cook beans in a medium saucepan of boiling salted water (2 teaspoon salt for 2 quarts water), uncovered, until crisp-tender. Drain and transfer to an ice bath to cool. Pat dry.
- Whisk together mustard, shallot, vinegar, oil, 1/4 teaspoon salt, and 1/8 teaspoon pepper and toss with beans.
- Stir together eggs, mayonnaise, celery, chives, lemon zest and juice, 1/2 teaspoon salt, and 1/4 teaspoon pepper.
- Divide arugula among jars and layer beans, salmon, and egg salad on top.
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