PEPPER-CRUSTED MAPLE-GLAZED SALMON
Provided by Bob Blumer - Host of Surreal Gourmet and Glutton for Punishment
Categories main-dish
Time 41m
Yield 4 servings
Number Of Ingredients 5
Steps:
- In a re-sealable bag or a small deep bowl, mix maple syrup and soy sauce. Arrange fillets so that marinade completely covers fish. Marinate in the refrigerator for as long possible (a minimum of 4 hours, but ideally 24 hours to do it justice).
- Preheat oven to 500 degrees F.
- Rub oil on a 10 by 10-inch sheet of aluminum foil.
- Place pepper on a small plate. Remove salmon from marinade and pat topside only into cracked pepper to coat. Place fillets, pepper side up, on foil.
- Bake on the top rack of the oven for approximately 7 minutes. (Syrup may cause fish to smoke when cooking, do not be alarmed.) Salmon can also be grilled directly over hot coals for about 3 minutes per side. But do not even think about using a microwave. Avoid overcooking the fillets. Salmon is best when the color has turned to a pale pink, but the fish is still moist throughout. Serve immediately on warmed plates.
PARCHMENT TOMATO PESTO SALMON RECIPE BY TASTY
Here's what you need: green beans, olive oil, salt, pepper, skinless salmon, pesto, cherry tomatoes, parchment paper
Provided by Tasty
Categories Dinner
Time 30m
Yield 1 serving
Number Of Ingredients 8
Steps:
- Preheat oven to 350°F (180°C).
- Fold the parchment paper in half, then open up.
- On one half, lay down the green beans. Drizzle on oil and sprinkle on salt & pepper.
- Lay the salmon on the green beans, and spread on the pesto. Top with tomatoes.
- Fold the parchment paper over the salmon, and cinch the paper together by folding it over itself along the edges.
- Bake for 20 minutes or until internal temperature of salmon reaches 145˚F (63˚C).
- Enjoy!
Nutrition Facts : Calories 761 calories, Carbohydrate 14 grams, Fat 60 grams, Fiber 4 grams, Protein 39 grams, Sugar 7 grams
WILD SALMON WITH CORN & PEPPER SALSA SALAD
Marinate heart-healthy fish with spices and serve with colourful sweetcorn and avocado - vegetarians can use halloumi instead
Provided by Sara Buenfeld
Categories Dinner, Fish Course, Lunch, Main course, Supper
Time 27m
Number Of Ingredients 13
Steps:
- Finely grate the garlic into a bowl for the spice rub. Boil the corn for the salsa salad for 6-8 mins until tender, then drain and cut off the kernels with a sharp knife.
- Stir the spices, 1 tbsp lime juice and the oil into the garlic to make a spice rub, then use to coat the salmon.
- Mix the remaining lime zest and juice into the corn and stir in all the remaining ingredients. Heat a frying pan and cook the salmon for 2 mins each side so that it is still a little pink in the centre. Serve with the salsa salad with extra lime wedges, if you like, for squeezing over.
Nutrition Facts : Calories 530 calories, Fat 32 grams fat, SaturatedFat 5 grams saturated fat, Carbohydrate 27 grams carbohydrates, Sugar 12 grams sugar, Fiber 9 grams fiber, Protein 29 grams protein, Sodium 0.2 milligram of sodium
PEPPER-CRUSTED SALMON WITH PINTO BEANS, CORN AND TOMATOES
Make and share this Pepper-Crusted Salmon With Pinto Beans, Corn and Tomatoes recipe from Food.com.
Provided by BeccaB3c
Categories Lunch/Snacks
Time 30m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Sprinkle top side of salmon with paprika, salt and a heavy coating of pepper.
- Press spices into fish, cover and refrigerate.
- Heat 1 tablespoon of oil in large saucepan, over medium heat, and add onion.
- Cook, until onion begins to brown, about 4 minutes.
- Add tomatoes, peppers and corn; cook 5 minutes.
- Add beans, liquid from tomato can and tomato sauce.
- Season with salt and pepper; simmer for 8 minutes.
- While sauce is simmering, heat remaining oil in large skillet and place salmon top side down in pan; cook 4 minutes.
- Carefully turn salmon over and cook other side for 4 minutes.
- Pour sauce over salmon to serve.
Nutrition Facts : Calories 381.3, Fat 10.5, SaturatedFat 1.6, Cholesterol 15.6, Sodium 323.3, Carbohydrate 57.2, Fiber 15.3, Sugar 6.9, Protein 20.4
LEMON & BLACK PEPPER CRUSTED SALMON
This simple, speedy fish dish combines contrasting textures of succulent salmon fillets with a crunchy breadcrumb topping
Provided by Chelsie Collins
Categories Dinner, Fish Course, Lunch, Main course, Supper
Time 25m
Number Of Ingredients 8
Steps:
- Heat oven to 200C/180C fan/gas 6. Wash the potatoes and place in a large pan of cold, salted water. Cover and bring to the boil, then simmer for 15 mins until cooked.
- While the potatoes cook, combine the lemon zest, breadcrumbs, butter and peppercorns. Put the salmon fillets in a large roasting tin and sprinkle 1 tbsp of crumbs on each fillet. Pop the lemon wedges in the tin and bake for 8-10 mins until the salmon is cooked and the crumb is golden and crunchy.
- When the potatoes are cooked, drain in a colander and crush lightly. Add a knob of butter, season and scatter with the thyme. Serve with broccoli or spring greens.
Nutrition Facts : Calories 346 calories, Fat 15 grams fat, SaturatedFat 5 grams saturated fat, Carbohydrate 33 grams carbohydrates, Sugar 2 grams sugar, Fiber 3 grams fiber, Protein 17 grams protein, Sodium 0.5 milligram of sodium
PINTO BEAN, FRESH CORN AND TOMATO SALAD
Great salad to bring to a BBQ, adds wonderful flavor to grilled dishes. Making it with fresh corn is what makes it so delicious!
Provided by CRyan
Categories Corn
Time 30m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Wash and drain the pinto beans, chop the tomatoes, onion and basil.
- Grill fresh corn on the bbq or outdoor/indoor grill until done.
- Cut off the kernals into a bowl.
- In the same bowl, combine the corn kernals, the pinto beans, tomatoes, onion and basil in large bowl.
- In a seperate small bowl whisk olive oil, lemon juice, parsley and garlic to blend.
- Pour the dressing over the corn mixture and stir to combine.
- Season with salt and pepper.
- Serve at room temperature.
- This dish can be made 4 hours ahead, just cover and chill.
SALMON WITH WHITE BEANS AND TOMATOES
You're just one skillet and 25 minutes away from putting this heart-healthy dish on the table for tonight's dinner.
Provided by Inspired Taste
Categories Entree
Time 25m
Yield 4
Number Of Ingredients 8
Steps:
- In 12-inch skillet, heat oil over medium heat. Sprinkle salmon with salt and pepper. Place salmon, skin side up, in skillet. Cook 2 to 3 minutes until golden brown; turn. Sprinkle onion around salmon. Cook 2 to 3 minutes, stirring occasionally, until onion is softened.
- Add beans, tomatoes and olives to skillet. Cover; cook 5 to 10 minutes until thoroughly heated and salmon flakes easily with fork.
- To serve, divide bean mixture among 4 plates; top each with 1 salmon piece. Squeeze lemon over each serving.
Nutrition Facts : ServingSize 1 Serving
MARINATED SALMON SEARED IN A PEPPER CRUST
Steps:
- In a sealable plastic bag combine well the soy sauce, the garlic, the lemon juice, and the sugar, add the salmon, coating it well, and let it marinate, sealed and chilled, for 30 minutes. Remove the salmon from the bag, discarding the marinade, pat it dry, and press 2 teaspoons of the pepper onto each piece of salmon, coating it thoroughly. In a heavy skillet heat the oil over moderately high heat until it is hot but not smoking and in it sauté the salmon for 2 minutes on each side, or until it just flakes.
- Transfer the salmon with a slotted spatula to paper towels and let it drain for 30 seconds.
PEPPER PARMESAN BEANS
A colorful mixture of peppers and green beans gets an Italian treatment with basil and Parmesan cheese in this delightful vegetable dish. The garlic adds a savory zip. -Marian Platt, Sequim, Washington
Provided by Taste of Home
Categories Side Dishes
Time 15m
Yield 8 servings.
Number Of Ingredients 9
Steps:
- In a large skillet, saute the peppers, onion and garlic in oil until the vegetables are tender, about 3 minutes. Add the beans, basil and salt; toss to coat. Cover and cook over medium-low heat for 7-8 minutes or until beans are crisp-tender. Stir in cheese; serve immediately.
Nutrition Facts : Calories 107 calories, Fat 8g fat (2g saturated fat), Cholesterol 2mg cholesterol, Sodium 357mg sodium, Carbohydrate 8g carbohydrate (3g sugars, Fiber 3g fiber), Protein 3g protein.
SHEET PAN SALMON AND BELL PEPPER DINNER
An easy recipe for a quick dinner for weeknights with salmon, bell peppers, parsley, and lemon that is ready in about 30 minutes. I usually serve it with rice.
Provided by barbara
Categories Main Dish Recipes Seafood Main Dish Recipes Salmon Baked Salmon Recipes
Time 30m
Yield 4
Number Of Ingredients 15
Steps:
- Preheat oven to 400 degrees F (200 degrees C). Grease a sheet pan with 2 tablespoons olive oil.
- Place salmon fillets, red and yellow bell peppers, and onion on the prepared sheet pan.
- Combine lemon juice, 3 tablespoons olive oil, water, maple syrup, garlic, salt, red pepper flakes, cumin, and parsley in a small bowl. Drizzle 2/3 of the sauce over the ingredients on the sheet pan.
- Bake in the preheated oven until salmon is cooked through and flakes easily with a fork, 10 to 15 minutes.
- Serve with lemon slices and remaining sauce.
Nutrition Facts : Calories 337.1 calories, Carbohydrate 16.9 g, Cholesterol 47 mg, Fat 22.9 g, Fiber 3.7 g, Protein 18.8 g, SaturatedFat 3.3 g, Sodium 920.7 mg, Sugar 7.3 g
SALMON WITH PEPPERCORNS
Provided by Pierre Franey
Categories dinner, main course
Time 1h
Yield 4 servings
Number Of Ingredients 10
Steps:
- Cut the salmon fillet slightly on the bias into four pieces of equal weight. Set aside.
- Peel the onions and cut them crosswise in half. Cut the half into quarters. Cut the quarters into 1-inch cubes. There should be about 5 1/2 cups.
- Heat 2 tablespoons of the butter in a heavy casserole and add the onion pieces. Cover. Cook over moderately high heat, stirring occasionally, about 15 minutes. The onions will start to brown. Uncover and add the vinegar. Cook briefly until the vinegar is almost evaporated and then stir in the honey. Cover tightly. Cook 10 minutes.
- Sprinkle the salmon pieces with salt. Coat each piece with oil and equal amounts of coarsely cracked black pepper.
- The salmon may be cooked on a grill or under the broiler. Preheat the grill or the broiler to high. If the fish is to be broiled, place the pieces skin side down on a baking sheet. Place the baking sheet under the broiler with the fish about 4 inches from the source of heat. Leave the broiler door partly open. Cook 3 minutes and turn the pieces; continue cooking about 3 minutes more. If the salmon is to be grilled, place the pieces on the grill skin side down. Cook about 3 minutes and turn the pieces; cook about 3 minutes more. Transfer the fish to a warm platter.
- Heat the remaining 3 tablespoons of butter in a small saucepan and add the lemon juice and herbs. When the mixture starts to bubble, pour it over the salmon pieces. Serve the salmon with equal portions of the onions on the side.
Nutrition Facts : @context http, Calories 495, UnsaturatedFat 18 grams, Carbohydrate 25 grams, Fat 35 grams, Fiber 3 grams, Protein 22 grams, SaturatedFat 13 grams, Sodium 746 milligrams, Sugar 15 grams, TransFat 1 gram
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