Pan Roasted Salmon With Black Plum Peach And Tomato Salsa Recipes

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PAN ROASTED SALMON STEAKS WITH SHERRY VINEGAR-HONEY GLAZE AND SPICY TOMATO RELISH AND PARSLEYED POTATOES



Pan Roasted Salmon Steaks with Sherry Vinegar-Honey Glaze and Spicy Tomato Relish and Parsleyed Potatoes image

Provided by Bobby Flay

Categories     main-dish

Time 1h

Yield 4 servings

Number Of Ingredients 18

2 medium ripe tomatoes, coarsely chopped
2 tablespoons red onion, finely diced
1 tablespoon finely chopped parsley
1/2 teaspoon red pepper flakes
1/4 cup red wine vinegar
1/4 cup olive oil
Salt and freshly ground pepper
1 cup aged sherry vinegar
1/4 cup Dijon mustard
1/2 cup honey
2 tablespoons ancho chile powder
Salt and pepper
1 tablespoon olive oil
4 salmon steaks, 6 or 7 ounces each
1 stick unsalted butter
1 pound new red potatoes, boiled and halved
1/2 cup finely chopped parsley
Salt and freshly ground pepper

Steps:

  • For the Spicy Tomato Relish: Combine all ingredients in a medium bowl and let rest at room temperature for 30 minutes. For the Salmon: In a small saucepan over high heat, reduce the vinegar to 1/4 cup. In a mixing bowl, combine the vinegar syrup with the mustard, honey and ancho chile powder and season to taste with salt and pepper. Let rest at room temperature for 30 minutes. Heat the tablespoon of oil in a medium saute pan until almost smoking. Brush the salmon on both sides with the glaze. Place in the pan and cook until lightly golden brown. Place in the oven and continue cooking for 5 to 6 minutes for medium doneness. Remove from the oven brush again with the glaze. For the Potatoes: Melt the butter over medium heat in a large saute pan. Add the potatoes and toss to coat with the butter, let cook 5 minutes. Add the parsley and season with salt and pepper to taste.;

PAN-ROASTED SOY-LACQUERED SALMON



Pan-Roasted Soy-Lacquered Salmon image

Provided by Tyler Florence

Categories     main-dish

Time 50m

Yield 4 servings

Number Of Ingredients 11

1/2 cup sake
1/4 cup low-sodium soy sauce
1/4 cup mirin
1 tablespoon light miso
1 head garlic, halved
1 (1-inch) piece fresh ginger, peeled, halved, and smashed
4 sprigs fresh cilantro
4 (6 to 8-ounce) salmon fillets, skin on
3 tablespoons peanut oil
Cilantro leaves, for garnish
Lime wedges, for garnish

Steps:

  • In a bowl large enough to accommodate the salmon, mix the sake, soy sauce, mirin, and miso until the miso has dissolved. Add the garlic, ginger, cilantro, and salmon fillets. Cover and marinate for at least 20 minutes and up to 2 hours in the refrigerator.
  • Heat the oven to 400 degrees F.
  • Season the salmon with salt and pepper on both sides. Heat the oil in an ovenproof nonstick skillet over medium-high heat. When the oil is hot, add the salmon skin side down. Put the pan into the oven and roast until the salmon is cooked medium-rare, about 12 to 15 minutes. Serve garnished with cilantro leaves and lime wedges.

PAN ROASTED SALMON



Pan Roasted Salmon image

This recipe provides a lovely crispy outside and is fantastic with your favorite rice pilaf. **Update... the "crust" will almost look burnt... don't be alarmed, the dark, crispy bits are delicious!!!! So, so, so good!

Provided by hollyfrolly

Categories     < 30 Mins

Time 25m

Yield 2 serving(s)

Number Of Ingredients 10

6 garlic cloves
2 scallions, green parts only
1/2 cup Italian parsley, fresh, leaves only
1 tablespoon rosemary, fresh (or 1 tsp. dried)
1 teaspoon dried basil
2 tablespoons Dijon mustard
2 tablespoons olive oil
1/2 teaspoon salt
2 salmon steaks
1/2 cup white wine, the good stuff

Steps:

  • Preheat the oven to 350.
  • Place the garlic, scallions, parsley and rosemary together on a cutting board and chop them up finely.
  • Transfer to a medium bowl.
  • Add the basil, mustard and olive oil- stir to combine.
  • Spread the mixture in a thin layer over both sides of the salmon.
  • Heat a large cast iron skillet over high heat and get it VERY hot.
  • Place the salmon into the skillet and cook for about 2 minutes- or until they are lightly browned.
  • Flip the salmon to the other side and cook for 2 more minutes.
  • Pour the wine into the pan- but not directly over the salmon (watch out for hot steam!).
  • Place the pan on the center rack of the oven and bake, uncovered for 8-10 minutes, or until the fish is just cooked through.

Nutrition Facts : Calories 386.6, Fat 25.1, SaturatedFat 4.1, Cholesterol 59, Sodium 824.2, Carbohydrate 8.1, Fiber 1.8, Sugar 1.6, Protein 21.9

PEACH-GLAZED SALMON



Peach-Glazed Salmon image

A local restaurant used fresh peaches to garnish a salmon dish, which gave me this idea for grilling the fish we catch. It's a beautiful presentation and quick to prepare. -Valerie Homer, Juneau, Alaska

Provided by Taste of Home

Categories     Dinner

Time 25m

Yield 8 servings.

Number Of Ingredients 7

1 cup butter, cubed
1 cup peach preserves
1 tablespoon lime juice
1 garlic clove, minced
1/2 teaspoon prepared mustard
2 salmon fillets (1 pound each)
1/2 cup chopped peeled fresh peaches or frozen unsweetened sliced peaches, thawed

Steps:

  • In a microwave-safe bowl, combine butter and preserves. Cover and microwave on high for 45-60 seconds. Stir in the lime juice, garlic and mustard until blended. Cool. Set aside 1 cup for basting and serving., Place salmon fillets in a large resealable plastic bag; add remaining peach mixture. Seal bag and turn to coat. Marinate for 20 minutes., Drain and discard marinade. Using long-handled tongs, moisten a paper towel with cooking oil and lightly coat the grill rack. Place salmon skin side down on grill rack. , Grill, covered, over medium heat for 5 minutes. Spoon half of reserved peach mixture over salmon. Grill 10-15 minutes longer or until fish flakes easily with a fork, basting frequently. Serve with sliced peaches and remaining peach mixture.

Nutrition Facts : Calories 360 calories, Fat 23g fat (12g saturated fat), Cholesterol 79mg cholesterol, Sodium 210mg sodium, Carbohydrate 28g carbohydrate (25g sugars, Fiber 0 fiber), Protein 12g protein.

BLACKENED ROAST SALMON WITH AVOCADO & MANGO SALSA



Blackened roast salmon with avocado & mango salsa image

Use punchy Cajun spices to flavour this salmon dish. The fresh avocado and mango salsa and the zingy lime juice cuts through the spicy flavours of the salmon

Provided by Good Food team

Categories     Dinner, Main course

Time 1h

Yield Serves 4-6

Number Of Ingredients 15

2 tbsp smoked paprika
1 tsp dried oregano
½ tsp cayenne pepper (or just a pinch if you want less heat)
1 tbsp soft light brown sugar
2 limes , zested, 1 juiced and 1 cut into wedges
1 garlic clove , crushed
3 tbsp olive or rapeseed oil
3 peppers , cut into chunks
2 red onions , peeled and cut into wedges
2 x 400g cans black beans , drained
850g side of salmon , pin-boned and scaled
3 small or 2 large ripe avocados
1 small, firm ripe mango
1 red chilli , finely chopped
small bunch coriander , chopped

Steps:

  • Heat oven to 200C/180C fan/gas 6. Mix the paprika, oregano, cayenne, sugar, lime zest, garlic and oil in a bowl with a good pinch of salt. Toss the peppers, onions and beans with half of the spice paste in a large roasting tin, then cook in the oven for 25 mins.
  • Remove from the oven and give the veg and beans a good mix. Lay the salmon on top, skin-side down, then brush over the remaining spice paste. Bake for a further 25 mins, until the salmon is cooked through.
  • Meanwhile, for the salsa, halve, stone and finely chop the avocados and mango. Mix with the lime juice, chilli, coriander and some salt. Serve the salmon, veg and beans with the salsa and lime wedges for squeezing over.

Nutrition Facts : Calories 589 calories, Fat 36 grams fat, SaturatedFat 7 grams saturated fat, Carbohydrate 23 grams carbohydrates, Sugar 13 grams sugar, Fiber 11 grams fiber, Protein 36 grams protein, Sodium 0.5 milligram of sodium

ROASTED TOMATO SALSA I



Roasted Tomato Salsa I image

This chunky, smoky salsa tastes amazing with tortilla chips. Roasted tomatoes, garlic, onion and jalapeno are blended with cilantro and cumin to create one of the tastiest and easiest Mexican-inspired recipes you'll ever try.

Provided by KATKRO

Categories     Appetizers and Snacks     Dips and Spreads Recipes     Salsa Recipes     Tomato Salsa Recipes

Time 20m

Yield 24

Number Of Ingredients 9

12 roma (plum) tomatoes
2 cloves garlic, unpeeled
1 small onion, quartered
1 jalapeno chile pepper
1 ½ tablespoons olive oil
1 teaspoon ground cumin
¼ teaspoon salt
3 tablespoons fresh lime juice
¼ cup chopped fresh cilantro

Steps:

  • Preheat the broiler.
  • In a medium baking dish, place roma (plum) tomatoes, garlic, onion and jalapeno chile pepper. Drizzle with olive oil.
  • Checking often, broil 5 to 10 minutes, or until outsides of vegetables are charred.
  • Remove vegetables from heat. Remove and discard tomato cores, jalapeno stem and garlic skins.
  • In a food processor, coarsely chop the charred vegetables. Transfer to a medium bowl and mix in cumin, salt, lime juice and cilantro.

Nutrition Facts : Calories 15.7 calories, Carbohydrate 1.8 g, Fat 0.9 g, Fiber 0.5 g, Protein 0.4 g, SaturatedFat 0.1 g, Sodium 26.4 mg, Sugar 1 g

BAKED CHICKEN WITH PLUM TOMATO SALSA



Baked Chicken with Plum Tomato Salsa image

Baked garlic and lime chicken topped with a fresh plum tomato salsa. This would be great with your favorite rice or even a side of black beans. Top with sour cream and/or chopped avocado for added freshness and flavor.

Provided by Niqi

Categories     Meat and Poultry Recipes     Chicken     Chicken Thigh Recipes

Time 1h

Yield 6

Number Of Ingredients 14

2 tablespoons spicy brown mustard
1 tablespoon mayonnaise
1 clove garlic, minced
1 lime, zested and juiced
4 chicken drumsticks
4 chicken thighs
salt to taste
1 pinch garlic pepper seasoning, or to taste
4 plum tomatoes, seeded and chopped
1 jalapeno pepper, seeded and chopped
½ red onion, chopped
¼ cup chopped fresh cilantro
1 lime, juiced
¼ cup chopped fresh parsley

Steps:

  • Preheat the oven to 400 degrees F (200 degrees C).
  • Combine mustard, mayonnaise, garlic, and zest and juice of 1 lime in a large bowl. Mix well. Sprinkle chicken drumsticks and thighs with salt and garlic pepper. Add chicken to the bowl and coat well. Place chicken into a baking dish.
  • Bake in the preheated oven until chicken is golden brown and juices run clear, about 40 minutes.
  • Meanwhile, combine tomatoes, jalapeno, onion, and cilantro in a bowl. Season with salt and juice of 1 lime.
  • Remove chicken from the oven and serve with pan juices and a generous portion of salsa on top. Garnish with parsley.

Nutrition Facts : Calories 244.3 calories, Carbohydrate 5.5 g, Cholesterol 82.4 mg, Fat 13.7 g, Fiber 1.2 g, Protein 23.9 g, SaturatedFat 3.5 g, Sodium 284.7 mg, Sugar 1.9 g

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