CRISPY-SKIN SALMON PROVENCAL WITH CHARRED RED CABBAGE SALAD
Provided by Jeff Mauro, host of Sandwich King
Categories main-dish
Time 1h
Yield 4 servings
Number Of Ingredients 17
Steps:
- Brush 1 tablespoon Dijon all over the flesh side of each piece of salmon, then sprinkle each with salt, pepper and 1 teaspoon herbes de Provence.
- Heat a large nonstick pan over medium heat and add the olive oil. Place the salmon in the pan skin-side down and let it sizzle until the skin is golden brown and crispy, 6 to 7 minutes. Gently flip with a fish spatula. Add 1 tablespoon butter to the pan and let the salmon cook until the flesh is golden brown and the internal temperature is 130 degrees F, 2 to 3 minutes more. Add the remaining 1 tablespoon butter and the lemon juice, then remove from the heat. Serve the salmon on top of the Charred Cabbage Salad. Spoon the lemon pan sauce over the salmon and garnish with the crispy onions.
- Preheat the grill or a grill pan for cooking at high heat.
- Drizzle the cabbage and onion liberally with olive oil. Sprinkle with salt and pepper. Grill the cabbage and onion until the cabbage is slightly wilted and super charred and the onion is soft and charred, about 5 minutes per side. Remove from the grill and set aside to cool until cool enough to handle. Remove the stems of the cabbage and roughly chop the cabbage; transfer to a medium bowl. Roughly chop the onion and add to the bowl along with the olives, red pepper, orange segments and juice, lemon juice, olive oil and salt and pepper. Toss to combine and adjust seasoning if necessary.
PROVENCAL SALMON
Provided by Food Network
Categories main-dish
Time P1DT1h
Yield 6 to 8 servings
Number Of Ingredients 23
Steps:
- Combine the olive oil, sherry vinegar, basil, shallots, tomatoes, lemon rind, chives, and tarragon. Season with salt and pepper to taste. Let marinate overnight, unrefrigerated.
- Cut carrots, leek and celery into julienne. Cook them in 1 cup strained court bouillon until tender but still crisp. Drain and reserve.
- Wrap each salmon fillet in foil and poach in court bouillon for approximately 5 minutes. To check the degree of doneness, remove 1 package from the liquid and unwrap. The center should still be slightly pink. To serve, divide julienne of vegetables among serving plates. Arrange salmon fillets in the center of the julienne and top each fillet with a tablespoon of the sauce pistou. Serve remaining sauce separately.
- Slice carrots, celery and leek into 1/4 inch pieces. Place in the bottom of a saucepan.
- Add the remaining ingredients and bring to a boil. Boil for 20 minutes.
- Yield: Makes about 2 quarts
MARK BITTMAN'S PROVENCAL SALMON
Number Of Ingredients 5
Steps:
- Season the fillets on both sides with salt and pepper. Grind the fennel seed coarsely in a coffee or spice grinder, and mix it with the rosemary and orange zest. Press this mixture onto the top of each fillet.
- Preheat oven to 400 degrees.
- Preheat a large nonstick skillet over medium high heat for 3 or 4 minutes. Add the oil and when it shimmers, place the fillets, coated side down, in the pan. Cook about 1 minute or until the spice mixture forms a nicely browned crust.
- Turn the fillets and cook about a minute more, then transfer to the oven. Cook about 4 minutes for rare, 5-6 for medium rare and 8 minutes for well done.
BAKED SALMON PROVENCALE
Make and share this Baked Salmon Provencale recipe from Food.com.
Provided by Outta Here
Categories European
Time 30m
Yield 4 serving(s)
Number Of Ingredients 14
Steps:
- Preheat oven to 400 degrees F.
- Wash and pat dry salmon steaks.
- Heat butter and oil in a large Dutch oven over medium-high heat. Saute salmon briefly on each side about 1 minute. Remove salmon to a platter.
- Add saffron, garlic, tarragon, thyme, sage, bay leaves, tomatoes, olives, wine, fish stock, and salt substitute. Bring to a boil. Lower heat and simmer for 10 minutes, uncovered.
- Add salmon steaks. Remove pan from heat and place in oven. Bake until salmon is lightly pink and done to taste (about 10 minutes).
- To serve, place salmon steaks on platter. Remove bay leaves from sauce and spoon sauce over salmon.
Nutrition Facts : Calories 393.7, Fat 17.2, SaturatedFat 4.1, Cholesterol 58.1, Sodium 234.2, Carbohydrate 7.7, Fiber 1, Sugar 2.8, Protein 22.6
PROVENçAL SALMON WITH FENNEL, ROSEMARY AND ORANGE ZEST
In 1998, Mark Bittman and Katy Sparks, then chef of Quilty's in Manhattan, developed this easy recipe for salmon encrusted with fennel seeds, rosemary and orange zest. It's a simple though sophisticated twist on weeknight salmon. A couple things to keep in mind when making this dish: Make sure you use fillets of equal size. Buy skinned salmon fillet from the thick (that is, not the tail) end of the fish then cut across the fillet to make the four pieces. Also, allow the fish to sit for a while after coating to encourage the fragrant seasonings to permeate the flesh of the fish.
Provided by Mark Bittman
Categories dinner, easy, quick, main course
Time 20m
Yield 4 servings
Number Of Ingredients 6
Steps:
- Heat oven to 400 degrees. Season fillets on both sides with salt and pepper. Grind fennel seed coarsely in a coffee or spice grinder, and mix it with the rosemary and orange zest. Press this mixture onto the top of each fillet.
- Heat a large nonstick skillet over medium-high heat for 3 or 4 minutes. Add the oil or butter called for in the recipe and, when it shimmers, place the fillets, coated side down, in the pan. Cook about 1 minute, or until the spice mixture forms a nicely browned crust.
- Turn the fillets and cook about a minute more, then transfer to the oven. Cook about 4 minutes for rare salmon, 5 to 6 minutes for medium rare and 8 minutes for well done.
Nutrition Facts : @context http, Calories 422, UnsaturatedFat 19 grams, Carbohydrate 2 grams, Fat 30 grams, Fiber 1 gram, Protein 35 grams, SaturatedFat 6 grams, Sodium 420 milligrams, Sugar 0 grams
ROAST SALMON PROVENçAL
A marvelous Mediterranean main for four, ready to bake in 20 minutes.
Provided by By Betty Crocker Kitchens
Categories Entree
Time 40m
Yield 4
Number Of Ingredients 8
Steps:
- Heat oven to 425°F. Spray 15x10-inch pan with sides with cooking spray. Place salmon, potatoes, mushrooms, bell pepper and zucchini in pan. Brush with half of the dressing; sprinkle with basil. Bake 20 minutes.
- Add olives to pan and stir vegetables slightly. Drizzle remaining dressing over salmon and vegetables. Bake 5 to 10 minutes longer or until fish flakes easily with fork and potatoes are tender.
Nutrition Facts : Calories 410, Carbohydrate 27 g, Cholesterol 80 mg, Fat 2, Fiber 4 g, Protein 29 g, SaturatedFat 3 g, ServingSize 1 Serving, Sodium 510 mg, Sugar 6 g, TransFat 0 g
PROVENCAL SALMON WITH TOMATO BASIL SAUCE
This is a Wolfgang Puck Recipe. It looked delicious so I'm posting it here for save keeping! Prep time does not include marinating time.
Provided by my3beachbabes
Categories < 60 Mins
Time 40m
Yield 6 serving(s)
Number Of Ingredients 14
Steps:
- Make the sauce several hours or the night before. In a non-reactive mixing bowl, stir together the chopped tomatoes, shallots, basil, lemon zest, olive oil, vinegar, chives, and tarragon. Season to taste with salt, pepper, and a little cayenne. Cover the bowl and leave at room temperature to marinate for several hours or overnight (if your kitchen is very hot, refrigerate.).
- About 1/2 hour before serving time, preheat the oven to 400 degrees F. Cover a baking sheet with foil and lightly oil the foil with olive oil. When the oven is hot, switch it to its broiler function. Brush the salmon fillets with olive oil, season them with salt and pepper, and arrange them on a baking sheet. Place the salmon under the broiler about 2 inches from the flame and cook until done the top is very lightly browned and the flesh is still slightly pink in the center, 7 to 8 minutes. Meanwhile, taste the sauce and, if necessary, adjust the seasonings to taste.
- Spoon a generous amount of the sauce onto the middle of each of 6 heated serving plates. Place the salmon fillets on top of the sauce. Top each fillet with a basil sprig. Serve immediately, passing any remaining sauce separately.
Nutrition Facts : Calories 387.9, Fat 24.2, SaturatedFat 3.5, Cholesterol 89.1, Sodium 122.7, Carbohydrate 6.4, Fiber 1.6, Sugar 3.2, Protein 35.7
More about "provencal salmon recipes"
SALMON PROVENCAL | SO DELICIOUS
From sodelicious.recipes
5/5 (2)Total Time 20 minsCuisine FusionCalories 477 per serving
- Heat 2 tablespoons of olive oil in a stainless steel skillet and lay the salmon fillets in it, skin-side down. Season with salt. Cook the fillets for 30 seconds on each side, on high heat.
- Fill a medium pot halfway with water, salt it, and bring it to a boil over medium-high heat. Immerse the tomato in boiling water for 25-35 seconds, then transfer it in cold water for 1 minute. Peel the tomato, remove its core, then dice it.
PROVENCAL PAN SALMON RECIPE - CHATELAINE
From chatelaine.com
3/5 (128)Category RecipesServings 4Total Time 35 mins
SALMON PROVENCAL RECIPE - SIMPLY RECIPES
From simplyrecipes.com
5/5 (8)Occupation FounderCuisine French, ProvencalTotal Time 30 mins
CRISPY SALMON WITH A LEMONY RISOTTO RECIPE - PERFECTLY PROVENCE
From perfectlyprovence.co
PROVENçAL SALMON WITH SAUCE PISTOU RECIPE BY SPAGO
From app.tableagent.com
ATLANTIC SALMON PROVENCAL | HOW TO MAKE | SALMON | SALMON RECIPES ...
From tastelife.tv
PROVENCAL STYLE BAKED SALMON RECIPE - CAMPBELLS AUSTRALIA
From campbellsanz.com
ROAST SALMON PROVENCAL RECIPE - THE WANDERLUST KITCHEN
From thewanderlustkitchen.com
MARK BITTMAN’S PROVENçAL SALMON - DINING AND COOKING
From diningandcooking.com
SLOW-ROASTED SALMON WITH FRENCH HERB SALSA - ONCE UPON A CHEF
From onceuponachef.com
SALMON WITH PROVENCAL-STYLE SEAFOOD - SAFEWAY
From safeway.ca
OVEN BAKED SALMON IN PROVENCAL SAUCE - NOT ENOUGH CINNAMON
From notenoughcinnamon.com
CHATELAINE QUICKIES: PROVENCAL ONE-PAN SALMON
From chatelaine.com
BAKED SALMON PROVENçAL FROM THE HIGH FIVE (INGREDIENT) RECIPES
From viroquafood.coop
SALMON PROVENCAL - IOWA GIRL EATS
From iowagirleats.com
EASY SALMON BURGER RECIPE - CLEAN EATING
From cleaneatingmag.com
PROVENCAL SALMON FILLETS IN AIR FRYER TURNIPS 2 TANGERINES
From turnips2tangerines.com
PROVENCAL POACHED SALMON DINNER - MUSHROOMS CANADA
From mushrooms.ca
PROVENCAL PAN SALMON RECIPE - CHATELAINE | RECIPES, BEST SEAFOOD ...
From pinterest.ca
PROVENCAL PAN SALMON RECIPE - CHATELAINE | RECIPE | SALMON RECIPES ...
From pinterest.ca
PROVENçAL HERBED SALMON WITH ROASTED VEGETABLES
From perfectlyprovence.co
SHEET PAN PROVENçAL SALMON - CANADIAN LIVING
From canadianliving.com
PROVENçAL SALMON - A TASTE OF PARIS
From atasteofparis.net
SEARED SALMON WITH PROVENçAL RELISH - ASWEETLIFE
From asweetlife.org
PROVENçAL SALMON | OLDWAYS
From oldwayspt.org
SALMON PROVENçAL - PONDERING POUNDS
From ponderingpounds.com
HOW TO COOK PROVENCAL SALMON - RECIPE - THIS NUTRITION
From thisnutrition.com
ATLANTIC SALMON WITH HERBES DE PROVENCE: STEP BY STEP RECIPE
From agamabrand.com
SALMON PROVENCAL RECIPE
From crecipe.com
SALMON PROVENçAL IN FOIL - SEAGAN EATING
From seaganeating.com
PROVENCAL SALMON WITH SWEET ONIONS, PEPPERS, AND CAPERS
From joanne-eatswellwithothers.com
PROVENCAL SALMON WITH TOMATO BASIL SAUCE RECIPE - FOOD NEWS
From foodnewsnews.com
ROASTED PROVENCAL SALMON AND FENNEL - ELLIE KRIEGER
From elliekrieger.com
SALMON PROVENCAL RECIPE - FOOD NEWS
From foodnewsnews.com
PROVENCAL SALMON – RECIPES NETWORK
From recipenet.org
SALMON PROVENCAL RECIPE - ALL INFORMATION ABOUT HEALTHY RECIPES …
From therecipes.info
PROVENCAL SALMON RECIPE
From crecipe.com
COLD POACHED SALMON WITH PROVENCAL MUSTARD | COOKSTR.COM
From cookstr.com
RECIPE: SHEET PAN SALMON PROVENCAL | WILLIAMS SONOMA
From williams-sonoma.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
#60-minutes-or-less #time-to-make #course #main-ingredient #cuisine #preparation #occasion #main-dish #seafood #vegetables #french #european #dinner-party #salmon #fish #saltwater-fish
You'll also love