PAN-ROASTED SALMON WITH FENNEL PUREE
Provided by Giada De Laurentiis
Categories main-dish
Time 50m
Yield 4 servings
Number Of Ingredients 13
Steps:
- For the fennel: In a medium saucepan, cover the fennel with cold salted water. Place over high heat, bring to a boil, and then lower to a simmer. Cook until very tender, about 10 minutes. Drain well and place in a food processor. Add the olive oil, yogurt and salt. Puree until smooth, scraping down the sides as needed.
- For the salmon: Heat the olive oil in a large skillet over medium-high heat. Sprinkle the salmon fillets with the salt. Place the fillets in the pan, flesh-side down, and sear undisturbed for 3 to 4 minutes to create a golden brown crust. Gently flip, and cook for another 2 minutes.
- Salad: In a small bowl, mix together the chopped fennel fronds and parsley and the crispy capers.
- To plate, spread a little of the fennel puree on each of 4 plates. Top with a salmon fillet. Place a little salad on top of each salmon. Squeeze a bit of lemon over the top if desired. Serve immediately.
- Heat 1/4-inch vegetable oil in a small, straight-sided skillet over medium-high heat until it shimmers when swirled. (You can make sure the oil is hot enough by adding one caper to the oil; if it immediately starts to sizzle and pop, the oil is hot enough.) Add the capers to the hot oil and fry until they have popped open and turned golden brown and crispy, about 1 minute. With a slotted spoon, remove the capers to a paper-towel-lined plate to drain.
SALMON WITH WHITE BEANS
Creamy cannellini beans, sauteed with rosemary and lemon zest, provide a fragrant and delicious bed for steamed salmon in this easy and delicious weeknight meal.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Seafood Recipes Salmon Recipes
Time 20m
Number Of Ingredients 8
Steps:
- In a large skillet, heat oil over medium. Add beans, zest, and rosemary and saute until fragrant, 1 minute. Add broth and salmon to skillet and season with salt and pepper. Cover and cook until salmon is opaque, about 10 minutes. Sprinkle with parsley and serve with lemon wedges.
Nutrition Facts : Calories 581 g, Fat 30 g, Fiber 9 g, Protein 43 g, SaturatedFat 5 g
PAN-SEARED SALMON WITH PUMPKIN SEED-CILANTRO PESTO
Provided by Bon Appétit Test Kitchen
Categories Fish Herb Sauté Quick & Easy Low Sodium Dinner Seafood Salmon Fall Healthy Cilantro Seed Bon Appétit Sugar Conscious Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added
Yield Makes 4 servings
Number Of Ingredients 9
Steps:
- Heat 1 1/2 teaspoons oil in a large nonstick skillet over medium-high heat. Add pumpkin seeds; sauté until beginning to brown and pop, about 2 minutes. Transfer seeds to paper towels to drain; let cool. Reserve skillet.
- Pulse 6 tablespoons pumpkin seeds, cilantro, coriander seeds, and garlic in a food processor until coarsely chopped. With machine running, gradually add 1 tablespoon lime juice, 1/4 cup oil, then 1/4 cup water, blending until coarse purée forms. Season pesto to taste with salt, pepper, and more lime juice, if desired.
- Heat remaining 1 teaspoon oil in reserved skillet over medium heat. Season salmon fillets with salt and pepper. Add to skillet and cook until just opaque in center, 3-4 minutes per side. Place fillets on plates. Spoon pesto over. Garnish with remaining pumpkin seeds. Serve with lime wedges.
SALMON WITH CILANTRO PESTO
This comes from the February 09 issue of Readers Digest. It's healthy and tasty, hope you give it a try!
Provided by Breezytoo
Categories < 30 Mins
Time 25m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Preheat oven to 400*.
- Line a baking sheet with aluminum foil or lightly spray with cooking spray.
- In a food processor or blender, process the pesto ingredients for15 -20 seconds, or until slightly chunky.
- Place the fillets about 2 inches apart on the baking sheet. Spread the pesto evenly over the top of the fillets. Sprinkle with 1/4 cup almonds.
- Bake 10-12 minutes, or until fish easily flakes when tested with a fork.
Nutrition Facts : Calories 205.1, Fat 10, SaturatedFat 1.7, Cholesterol 53.8, Sodium 126.8, Carbohydrate 2.2, Fiber 1.1, Sugar 0.4, Protein 26.1
CHILI ROASTED SALMON
Salmon fillets, lightly brushed with a wonderfull honey, chili powder and balsamic vinegar glaze. Four ingredients and 20 minutes !
Provided by Lorac
Categories High Protein
Time 20m
Yield 4 serving(s)
Number Of Ingredients 5
Steps:
- Place salmon on lightly greased baking sheet or broiler pan and season with salt.
- In small bowl, combine vinegar, honey and chili powder and mix well.
- Spread mixture evenly over fish.
- Roast at 400°F for 10 to 15 minutes or until fish flakes when tested with fork.
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