PARCHMENT GARLIC BUTTER SALMON RECIPE BY TASTY
Here's what you need: small white potato, butter, garlic, fresh parsley, salt, pepper, skinless salmon, parchment paper
Provided by Tasty
Categories Dinner
Yield 1 serving
Number Of Ingredients 8
Steps:
- Preheat the oven to 350°F (180°C).
- Fold the parchment paper in half, then open up.
- On one half of the parchment, arrange the sliced potatoes. In a small bowl, combine the butter, garlic, and parsley. Drizzle half of the garlic butter mixture over the potatoes. Season with salt and pepper.
- Lay the salmon over the potatoes, and drizzle over the remaining garlic butter. Season with salt and pepper.
- Fold the parchment paper over the salmon, and cinch the paper together by folding it over itself along the edges.
- Bake for 30 minutes or until internal temperature of salmon reaches 145˚F (63˚C).
- Enjoy!
Nutrition Facts : Calories 684 calories, Carbohydrate 6 grams, Fat 56 grams, Fiber 0 grams, Protein 34 grams, Sugar 0 grams
SAGE-RUBBED SALMON
If you've always thought of sage with turkey, try it with salmon for a little taste of heaven. We serve this with rice, salad and sauteed green beans. -Nicole Raskopf, Beacon, New York
Provided by Taste of Home
Categories Dinner
Time 20m
Yield 6 servings.
Number Of Ingredients 6
Steps:
- Preheat oven to 375°. Mix first 4 ingredients; rub onto flesh side of salmon. Cut into 6 portions., In a large cast-iron skillet, heat oil over medium heat. Add salmon, skin side down; cook 5 minutes. Transfer skillet to oven; bake just until fish flakes easily with a fork, about 10 minutes.
Nutrition Facts : Calories 220 calories, Fat 15g fat (3g saturated fat), Cholesterol 57mg cholesterol, Sodium 377mg sodium, Carbohydrate 1g carbohydrate (0 sugars, Fiber 0 fiber), Protein 19g protein. Diabetic Exchanges
PARCHMENT BAKED SALMON
Salmon baked in parchment paper is the best way to steam in great taste.
Provided by tiger77
Categories Main Dish Recipes Seafood Main Dish Recipes Salmon Baked Salmon Recipes
Time 40m
Yield 2
Number Of Ingredients 5
Steps:
- Place an oven rack in the lowest position in oven and preheat oven to 400 degrees F (200 degrees C).
- Place salmon fillet with skin side down in the middle of a large piece of parchment paper; season with salt and black pepper. Cut 2 3-inch slits into the fish with a sharp knife. Stuff chopped basil leaves into the slits. Spray fillet with cooking spray and arrange lemon slices on top.
- Fold edges of parchment paper over the fish several times to seal into an airtight packet. Place sealed packet onto a baking sheet.
- Bake fish on the bottom rack of oven until salmon flakes easily and meat is pink and opaque with an interior of slightly darker pink color, about 25 minutes. An instant-read meat thermometer inserted into the thickest part of the fillet should read at least 145 degrees F (65 degrees C). To serve, cut the parchment paper open and remove lemon slices before plating fish.
Nutrition Facts : Calories 174.6 calories, Carbohydrate 6.1 g, Cholesterol 49.9 mg, Fat 6.9 g, Fiber 2.7 g, Protein 24.8 g, SaturatedFat 1.4 g, Sodium 48.3 mg
SALMON WITH ROOT VEGETABLES
This cozy hash is loaded with protein and healthy fats that keep you going on busy days. We've been known to devour it at breakfast, lunch and dinner! -Courtney Stultz, Weir, Kansas
Provided by Taste of Home
Categories Dinner
Time 25m
Yield 6 servings.
Number Of Ingredients 11
Steps:
- Preheat oven to 400°. In a large skillet, heat oil over medium heat. Add potatoes, turnips and carrots. Combine 1/2 teaspoon salt, chili powder, 1/2 teaspoon pepper, cinnamon and cumin; sprinkle over vegetables. Cook, stirring frequently, until vegetables are tender, 15-20 minutes., Meanwhile, place salmon, skin side down, in a foil-lined 15x10x1-in. baking pan. Sprinkle with remaining salt and pepper. Bake 10 minutes. Preheat broiler; broil until fish just begins to flake easily, 2-5 minutes. Serve salmon with vegetables.
Nutrition Facts : Calories 417 calories, Fat 21g fat (4g saturated fat), Cholesterol 85mg cholesterol, Sodium 464mg sodium, Carbohydrate 26g carbohydrate (9g sugars, Fiber 4g fiber), Protein 31g protein. Diabetic exchanges
SALMON IN PARCHMENT
Because parchment paper traps in steam during cooking, the fish stays moist without the addition of oil or butter.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Seafood Recipes Salmon Recipes
Time 40m
Number Of Ingredients 6
Steps:
- Preheat oven to 450 degrees. In a medium bowl, whisk together 2 tablespoons fresh lemon juice, 1 teaspoon coarse salt, and 1/4 teaspoon ground pepper. Add 3 large julienned carrots and 1/2 head shredded Napa cabbage; toss to combine.
- Set four 15-inch squares of parchment on work surface. Use a slotted spoon to mound carrot mixture on one side of each sheet; reserve liquid in bowl. Roll 4 salmon fillets (1 1/2 pounds total) in reserved liquid. Place a fillet on each pile of vegetables; season with salt and pepper.
- Fold parchment over contents; pleat edge to seal, forming a half-moon. Bake on a baking sheet 20 minutes. To serve, cut paper with kitchen scissors to open.
Nutrition Facts : Calories 365 g, Fat 18 g, Fiber 3 g, Protein 36 g
SALMON WITH SAGE BUTTER & ROOT VEGETABLES IN PARCHMENT
A beautiful one-dish meal with gourmet flair. All the ingredients are placed in a packet of parchment paper, which seals in moisture and allows the juices of the fish and the butter and spices to flavor the vegetables and keep the salmon tender. Some of the tastiest vegetables I've ever had, and best of all it's simple and requires very little clean-up.
Provided by Whats Cooking
Categories One Dish Meal
Time 25m
Yield 2-3 serving(s)
Number Of Ingredients 14
Steps:
- Preheat oven to 400 degrees F.
- Cut the tough green tops from the leek and slice the tender lighter-colored section into very thin rounds. Cut (julienne) carrot and parsnip into matchsticks approximately 1/2 inch long and 1/4 inch wide. Slice crimini mushrooms in half lengthwise and then into 1/4 inch slices.
- Combine butter, lemon juice, thyme, sage, pepper and salt in a food processor and pulse until thoroughly pureed.
- Mix vegetables together. Lay in a nest about the size of the salmon filet on one side of the parchment paper. Place 1/3 of the sage-butter mixture on top of the vegetables.
- Place salmon on top of vegetables and spread with the rest of the sage-butter mixture. Sprinkle chopped chives on top, distributing evenly.
- Fold the other side of the parchment paper over on top of the salmon. Roll and crimp edges together to create a tightly-sealed half-moon shaped packet. Place packet on baking sheet and bake for 12-15 minutes for a thin fillet, or 20-30 minutes for a thicker filet. Remove from oven and allow to sit for 5 minutes.
- To serve, place the packet on a dinner plate and create two slashes on the top of the paper in the shape of an X. Peel back paper and enjoy!
- (Alternately, you can cut the salmon into 2-3 pieces and place on individual plates next to a generous spoonful of the vegetables).
Nutrition Facts : Calories 296.8, Fat 16.8, SaturatedFat 8.3, Cholesterol 82.7, Sodium 405.2, Carbohydrate 12.1, Fiber 1.9, Sugar 3.9, Protein 25
SALMON AND VEGETABLES EN PAPILLOTE
Steps:
- Preheat oven to 375 degrees. Cut out 4 heart shapes from parchment or foil, each 14 inches wide by 9 inches long. Lightly butter foil, if using. Place seasoned salmon on 1 side of parchment or foil. Heat medium skillet on medium high heat. Add butter and melt. Add mushrooms and saute until slightly golden. Add shallots, salt and pepper. Cook 2 minutes. Add chayote and wine. Cook until almost dry. Add epasote and lemon juice. Cool. Divide mixture between salmon fillets, mounding slightly. Fold second half of parchment over salmon, enclosing completely. Fold edges over to secure tightly.
- Place parchment packages on baking sheet. Bake until packets are puffed and salmon is cooked through, about 10 minutes.
GRILLED SALMON WITH SAGE
Provided by Moira Hodgson
Categories dinner, main course
Time 1h
Yield 4 servings
Number Of Ingredients 7
Steps:
- Wipe the salmon fillet dry with paper towels. Combine the juice of one lemon, mustard, two tablespoons olive oil and pepper in a small bowl. Chop six sage leaves and add them. Mix thoroughly and spread the mixture on both sides of the salmon. Allow to marinate about 30 minutes.
- Meanwhile, preheat grill or broiler. Heat the remaining olive oil in a small frying pan and saute the sage leaves until they are crisp. Drain them on paper towels.
- Season the salmon with salt and grill or broil the fillet about six minutes on each side or until it reaches the desired degree of doneness. Sprinkle with sauteed sage leaves, garnish with remaining lemon cut into quarters and serve.
Nutrition Facts : @context http, Calories 685, UnsaturatedFat 38 grams, Carbohydrate 7 grams, Fat 55 grams, Fiber 4 grams, Protein 42 grams, SaturatedFat 10 grams, Sodium 625 milligrams, Sugar 1 gram, TransFat 0 grams
PAN SEARED WILD ALASKAN SALMON WITH SAGE
Make and share this Pan Seared Wild Alaskan Salmon With Sage recipe from Food.com.
Provided by DLGKate
Categories < 30 Mins
Time 30m
Yield 2 serving(s)
Number Of Ingredients 7
Steps:
- Heat olive oil, and 1 tablespoons butter in medium frying pan over medium-high heat.
- Lightly salt skin side of salmon.
- Rub flesh side of salmon with half of sage, salt and pepper to taste.
- Place salmon skin side down in pan. Cook until salmon is cooked halfway through. Don't worry about burning the skin as it can take a good deal of heat and tastes better the crispier it gets.
- Remove salmon from pan and set aside.
- Add remaining butter, sage, onions and garlic to pan. Sautee until onions are slightly transparent.
- Return salmon to pan flesh side down and cook 3-5 minutes or until cooked through and flaky.
- Remove from pan and serve immediately with onions on top.
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- Marinate the sliced vegetables in a large bowl with olive oil, mint, a crushed clove of garlic, rosemary, thyme, salt, and pepper.
- Distribute the vegetables over two sheets of parchment paper. Cut salmon into portions and place on top of the vegetables. Sprinkle with salt and almond slices. Place some lemon slices on top. Fold parchment paper over and cook in oven for approx. 20 - 25 min. at 160°C/ 320°F. Cut the parchment paper open at the top and open slightly to serve.
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