Perfectly Cooked Salmon With 2 Fruit Slaw Recipes

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PAN-ROASTED SALMON WITH GRAPEFRUIT-CABBAGE SLAW



Pan-Roasted Salmon With Grapefruit-Cabbage Slaw image

This dish can help generate a little sunny feeling in the darkest days of winter. It's partly about the color story, with the pretty coral tones of the salmon and the grapefruit set against the pale green avocado. But there's also something beachy and Californian about the creamy cabbage slaw that's inspired by my favorite Baja-style taco stands. The winter might be chilly and damp, but somewhere out there, the sun is shining bright.

Provided by Sara Dickerman

Categories     HarperCollins     Dinner     Fish     Salmon     Grapefruit     Salad     Quick and Healthy     Healthy     Winter     Avocado     Cabbage     Wheat/Gluten-Free

Yield 4 servings and 1 lunch the next day

Number Of Ingredients 9

1 large pink grapefruit, cut into supremes, juice reserved
1 small shallot, finely chopped
5 (4-ounce) salmon fillets, preferably wild- caught sockeye or king, skin on, pin bones removed
Fine sea salt and freshly ground black pepper
2 tablespoons olive oil
1 tablespoon plain Greek yogurt
1/2 ripe avocado, cut into 1/2-inch dice
1/2 medium Savoy cabbage head, cored and very thinly sliced
1/4 cup fresh cilantro leaves, for serving

Steps:

  • Combine the grapefruit juice and shallot in a small bowl; set aside.
  • Score the skin side of the salmon and season all over with salt and pepper.
  • Heat 1 tablespoon of the oil in a large nonstick skillet over medium- high heat. Place the salmon skin side down in the skillet. Cook until the skin is browned and crisp, about 5 minutes. Flip the fillets, reduce the heat to medium, and cook until the fish is barely opaque at the center of each fillet, about 4 more minutes. Set aside.
  • In a large bowl, whisk together the grapefruit juice-shallot mixture, yogurt, and remaining 1 tablespoon of oil. Add the grapefruit segments, avocado, and cabbage and toss gently to combine; season with salt and pepper. Top the slaw with cilantro and serve alongside the salmon.

ROASTED SALMON WITH TOASTED SESAME SLAW



Roasted Salmon With Toasted Sesame Slaw image

Raw bean sprouts are the unexpected star in this version of coleslaw. The toasted sesame-seed vinaigrette brings out the natural earthiness in the crisp sprouts and shredded cabbage. This slaw, beaming with bright ginger, lemon and scallion, is the perfect accompaniment to silky, rich salmon. For a more filling meal, serve with white or brown rice on the side.

Provided by Kay Chun

Categories     dinner, lunch, weekday, seafood, main course

Time 25m

Yield 4 servings

Number Of Ingredients 14

4 (6-ounce) skin-on salmon fillets
3 tablespoons canola oil
Kosher salt and black pepper
3 tablespoons sesame seeds
5 tablespoons toasted sesame oil
1/2 cup finely chopped scallions
2 tablespoons peeled, grated ginger
2 tablespoons lemon juice
1 tablespoon mayonnaise
1/2 teaspoon grated garlic
3 cups bean sprouts (about 6 ounces)
1 cup shredded cabbage (about 3 ounces)
1 cup shredded carrots (about 3 ounces)
1 (15 1/2-ounce) can chickpeas, drained and rinsed

Steps:

  • Heat oven to 425 degrees. Arrange salmon on a rimmed baking sheet. Rub with 1 tablespoon of the oil and season with salt and pepper. Roast until opaque and medium throughout, about 10 minutes.
  • Meanwhile, in a small skillet, toast the sesame seeds over low heat, stirring, until golden, about 3 to 4 minutes; scrape into a large bowl. Add sesame oil, scallions, ginger, lemon juice, mayonnaise, garlic and remaining 2 tablespoons oil; season with salt and pepper. Whisk to combine. Reserve 1/4 cup of the vinaigrette in a small bowl.
  • To the large bowl, add bean sprouts, cabbage, carrots and chickpeas, and season with salt and pepper. Mix well.
  • Spoon reserved vinaigrette over the salmon and serve with the slaw.

Nutrition Facts : @context http, Calories 852, UnsaturatedFat 43 grams, Carbohydrate 35 grams, Fat 60 grams, Fiber 10 grams, Protein 46 grams, SaturatedFat 10 grams, Sodium 993 milligrams, Sugar 8 grams, TransFat 0 grams

SALMON WITH FRUIT SALSA



Salmon with Fruit Salsa image

Baked salmon and fruit salsa with a spicy kick. Serve over rice.

Provided by Tawnea

Categories     Main Dish Recipes     Seafood Main Dish Recipes     Salmon     Salmon Steak Recipes

Time 55m

Yield 4

Number Of Ingredients 14

1 pound salmon steaks
1 lemon, juiced
1 tablespoon chopped fresh rosemary
salt and pepper to taste
1 lemon, sliced
⅓ cup water
¼ cup diced fresh pineapple
¼ cup minced onion
3 cloves garlic, minced
2 fresh jalapeno peppers, diced
1 tomato, diced
½ cup pineapple juice
¼ cup diced red bell pepper
¼ cup diced yellow bell pepper

Steps:

  • Preheat oven to 350 degrees F (175 degrees C).
  • Arrange salmon steaks in a shallow baking dish, and coat with the lemon juice. Season with rosemary, salt, and pepper. Top with lemon slices. Pour water into the dish.
  • Bake for 30 to 40 minutes in the preheated oven, or until easily flaked with a fork.
  • In a medium bowl, mix pineapple, onion, garlic, jalapeno, tomato, pineapple juice, red bell pepper, and yellow bell pepper. Cover, and refrigerate while fish is baking. Top fish with salsa to serve.

Nutrition Facts : Calories 216.5 calories, Carbohydrate 15.7 g, Cholesterol 50.4 mg, Fat 7 g, Fiber 3.9 g, Protein 25.9 g, SaturatedFat 1.5 g, Sodium 198.3 mg, Sugar 6.2 g

PERFECTLY COOKED SALMON WITH 2 FRUIT SLAW



Perfectly Cooked Salmon With 2 Fruit Slaw image

Make and share this Perfectly Cooked Salmon With 2 Fruit Slaw recipe from Food.com.

Provided by Dan Churchill

Categories     < 4 Hours

Time 1h20m

Yield 4 serving(s)

Number Of Ingredients 14

1 cup cashews
3 ounces goat cheese
1/2 cup coconut milk, plus 1-2 tablespoons if needed
4 medium beets, peeled and cut into eighths
4 tablespoons olive oil, divided
6 sprigs thyme
6 ounces kumquats, sliced into 1/4-inch rounds
1 cup pomegranate seeds
1/2 white cabbage, shredded
1/2 cup pepitas
4 (6 ounce) skin-on salmon fillets
4 lemon wedges
3 tablespoons roughly chopped Italian parsley (garnish)
kosher salt

Steps:

  • To make cashew cheese, in a medium bowl, combine the cashews with 1 cup of water and allow to soak for 2 hours. Drain and add cashews to a blender with goats cheese and coconut milk. Blitz until smooth, set aside.
  • Preheat oven to 375 F, or 190°C Line a baking sheet with parchment paper and spread beets on top evenly. Drizzle with 2 tablespoons olive oil, season with salt and scatter thyme over. Roast for 35-40 minutes or until tender. Keep oven on for salmon.
  • In a medium bowl, combine the kumquats, pomegranate seeds and cabbage. In a medium saute pan over low heat, toast the pepitas (without oil) for 3-4 minutes or until they start to toast and have a nutty aroma. Let cool slightly, then add into the cabbage bowl. Drizzle in 1 tablespoon olive oil, season to taste with salt and set aside.
  • Season the salmon filets with salt. Heat a medium non-stick oven safe frying pan over medium high heat. Add 1 tablespoon olive oil to a pan and cook the salmon, skin side down, on medium-high heat for 3-4 minutes or until skin is crispy. Turn salmon over and transfer to the oven to finish cooking for a further 3 minutes until salmon is cooked through.
  • To serve, smear a dollop of the cashew cheese on the plate then place 4 beet pieces among the cheese before topping with a spoonful of the slaw. Plate the salmon and finish with a squeeze of lemon and chopped parsley.

Nutrition Facts : Calories 873, Fat 58.2, SaturatedFat 17.6, Cholesterol 94.2, Sodium 526.5, Carbohydrate 41.6, Fiber 10.7, Sugar 20.2, Protein 53.8

THAI SALMON ON ASIAN SLAW



Thai Salmon on Asian Slaw image

A seared salmon fillet on a bed of spicy broccoli slaw makes for a very filling and delicious meal. This recipe is designed for 2 but can easily be increased to serve 4 or more. This recipe was developed for RSC #13.

Provided by PaulaG

Categories     < 30 Mins

Time 25m

Yield 2 serving(s)

Number Of Ingredients 16

2 (4 ounce) salmon fillets
2 teaspoons olive oil
1 piece gingerroot, grated (Approximately 2 inch length.)
1/4 cup rice wine vinegar (Use lite if available.)
1 tablespoon soy sauce
1/2 teaspoon lime juice
3 tablespoons peanut butter
1/2-3/4 teaspoon red pepper flakes
1 -2 tablespoon water
2 cups broccoli slaw mix
2 green onions, white and green, sliced on diagonal
1/3 medium cucumber, peeled, cut in half lengthwise, seeded, sliced
3 tablespoons finely chopped fresh cilantro
2 tablespoons dry roasted peanuts, coarsely chopped
salt, to taste
black pepper, to taste

Steps:

  • Place all the dressing ingredients (except water) in a blender container and process until smooth. Thin with water if necessary, it should be a little thicker than a vinaigrette. Reserve 2 tablespoons for basting fish.
  • In a large bowl combine the broccoli slaw, cucumber, green onion and cilantro; drizzle with dressing and toss to coat; stir in coarsely chopped peanuts, reserving a small amount for garnish, add salt and freshly ground black pepper to taste; mix well. Set aside while cooking salmon.
  • In a heavy skillet heat the olive oil unit hot; add salmon fillets, skin side down, baste with reserved dressing. Sear for 3 to 4 minutes; turn the salmon, remove skin and brush with dressing; continue to cook for an additional 3 minutes. Turn and sear until salmon is done and flakes easily when tested with fork, approximately 1 to 2 minutes more.
  • To serve, divide the slaw on 2 serving plates and top with cooked salmon; garnish with reserved peanuts.

WILD SALMON WITH RADISH & ORANGE SLAW



Wild salmon with radish & orange slaw image

Enjoy this flavourful dish of salmon in a smoked paprika, cinnamon and orange zest coating. It works beautifully with a slaw made from potatoes, red peppers, radishes and oranges

Provided by Sara Buenfeld

Categories     Dinner

Time 40m

Number Of Ingredients 16

½ tsp smoked paprika
½ tsp cumin seeds
¼ tsp ground cinnamon
¼ tsp orange zest
4 wild salmon fillets (140g each)
600g baby potatoes
2 red peppers, halved and deseeded
1-2 green chillies, deseeded and finely chopped
1½ tbsp extra virgin olive oil
2 tbsp lemon juice
2 tbsp lemon zest
4 spring onions, finely sliced
320g radishes, thinly sliced
12 Kalamata olives, quartered
2 small oranges, peeled and chopped (leave the pith on)
5 tbsp chopped mint

Steps:

  • Mix the paprika, cumin seeds, cinnamon and orange zest, then rub the mixture over the salmon fillets.
  • Boil the baby potatoes whole in their skins for 15 mins until tender. Drain, then thickly slice.
  • Heat the grill to high and grill the peppers for 5 mins on each side or until cooked through and charred, then peel off their blistered skins and dice the flesh. Put in a bowl with the chillies, olive oil, lemon juice and zest, spring onions, radishes and sliced potatoes.
  • Cook the salmon under the grill for 5 mins, skin-side up, then turn. If not already cooked, grill for a further 1-2 mins. (Wild salmon cooks much faster than farmed.)
  • Toss the olives, chopped orange and mint through the potatoes and serve half with half of the salmon. Chill the remainder for another day. Will keep covered and chilled for up to two days.

Nutrition Facts : Calories 465 calories, Fat 21 grams fat, SaturatedFat 4 grams saturated fat, Carbohydrate 31 grams carbohydrates, Sugar 11 grams sugar, Fiber 7 grams fiber, Protein 36 grams protein, Sodium 0.5 milligram of sodium

GLAZED SALMON FOR TWO



Glazed Salmon for Two image

Here's a flavorful and well-seasoned entree that takes no time at all but is sure to net you plenty of compliments! Angela Lively - Baxter, TN

Provided by Taste of Home

Categories     Dinner

Time 20m

Yield 2 servings.

Number Of Ingredients 7

2 salmon fillets (6 ounces each)
1/8 teaspoon salt
Dash pepper
1 tablespoon brown sugar
1 tablespoon lemon juice
1 tablespoon Dijon mustard
1/2 teaspoon ground cumin

Steps:

  • Place salmon in a greased 8-in. square baking dish; sprinkle with salt and pepper. Combine the remaining ingredients; spoon over fillets. , Bake, uncovered, at 400° for 10-15 minutes or until fish flakes easily with a fork.

Nutrition Facts :

FRESH 'N' FRUITY SALMON SALAD



Fresh 'n' Fruity Salmon Salad image

Celebrate spring with a light and nutritious salad perfect for a lady's lunch. If you like, customize the salad with a berry-flavored goat cheese. -Shelisa Terry, Henderson, Nevada

Provided by Taste of Home

Categories     Lunch

Time 20m

Yield 2 servings.

Number Of Ingredients 8

3/4 pound salmon fillet
2 tablespoons reduced-fat raspberry vinaigrette
3 cups fresh baby spinach
3/4 cup sliced fresh strawberries
2 slices red onion, separated into rings
2 tablespoons crumbled goat cheese
2 tablespoons chopped pecans, toasted
Additional raspberry vinaigrette, optional

Steps:

  • Preheat broiler. Place salmon on 15x10x1-in. baking pan coated with cooking spray; drizzle with vinaigrette. Broil 3-4 in. from heat until fish just begins to flake easily with a fork, 10-15 minutes., Break salmon into small pieces. Divide spinach between two plates; top with salmon, strawberries, onion, cheese and pecans. If desired, drizzle with additional vinaigrette.

Nutrition Facts : Calories 365 calories, Fat 25g fat (5g saturated fat), Cholesterol 94mg cholesterol, Sodium 315mg sodium, Carbohydrate 4g carbohydrate (1g sugars, Fiber 2g fiber), Protein 32g protein. Diabetic Exchanges

FRUIT COLESLAW



Fruit Coleslaw image

This tangy sweet side dish is so tasty, you can add just a pinch of salt or non at all. It's a favorite at picnics and potlucks. For fun, try varying the fruits by substituting apples, cherries or raisins. -Susan Skinner-Martin, Sandusky, Ohio

Provided by Taste of Home

Categories     Lunch

Time 10m

Yield 12 servings.

Number Of Ingredients 11

1 cup fat-free plain yogurt
1/2 cup honey
1/4 cup white vinegar
3 tablespoons lemon juice
1/2 teaspoon salt
1/8 teaspoon pepper
1 can (15 ounces) reduced-sugar fruit cocktail, drained
2 cups blueberries
1 cup sliced fresh strawberries
1 medium ripe banana, sliced
1 package (14 ounces) coleslaw mix

Steps:

  • Ia large bowl, combine the yogurt, honey, vinegar, lemon juice, salt and pepper. Add the fruit cocktail, blueberries, strawberries and banana. Stir in coleslaw mix. Serve immediately.

Nutrition Facts : Calories 109 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 121mg sodium, Carbohydrate 28g carbohydrate (0 sugars, Fiber 2g fiber), Protein 2g protein. Diabetic Exchanges

FRUIT SLAW



Fruit Slaw image

A unique twist on an old favorite. Strawberries, pineapple, galia melon, honeydew, and red grapes julienned and finished with lemon and lime juice. The small pieces allow you to get a burst of the combined fruits in one amazing bite.

Provided by T Mc

Time 1h30m

Yield 10

Number Of Ingredients 7

2 cups fresh pineapple
2 cups cubed honeydew
2 cups Melons, cantaloupe, raw
2 cups seedless red grapes
2 cups fresh strawberries
½ medium lemon
½ medium lime

Steps:

  • Julienne pineapple, honeydew, galia melon, grapes, and strawberries.
  • Combine fruit in a large bowl and squeeze lemon and lime juice on top, making sure citrus seeds don't get added. Toss gently until well blended. Chill in the refrigerator for at least 1 hour before serving.

Nutrition Facts : Calories 52.2 calories, Carbohydrate 13.5 g, Fat 0.3 g, Fiber 2 g, Protein 0.9 g, Sodium 12.1 mg, Sugar 10 g

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