Salmon En Gelée With Coconut Risotto Recipes
SALMON EN GELéE WITH COCONUT RISOTTO
Provided by Jonathan Reynolds
Categories main course
Time 1h15m
Yield 6 appetizer servings
Number Of Ingredients 24
Steps:
- Remove skin and slice the salmon lengthwise. Salt and saute in 1 tablespoon oil in a nonstick skillet, 1 minute per side. Set aside.
- Combine the remaining oil, cardamom, peppercorns, herbes de Provence, thyme and lemon juice in a zip-lock bag, add salmon and refrigerate overnight.
- The next day, stir gelatin into half a cup of cold water and set aside. Heat the Champagne and dissolve sugar and salt in it. Remove from heat and stir in the gelatin, liqueur, lemon juice and herbs. Stir in 1 3/4 cups water.
- Pour 1/2 inch of the gelee mixture into a deep glass loaf pan. Set the pan in an ice bath. When gelee is set, top with a piece of the salmon, then pour in enough gelee to cover it by another 1/2 inch. Let set, then repeat with second piece of salmon. Pour enough gelée (if it has solidified, warm it) to cover salmon by 1/2 inch. Refrigerate at least 4 hours, or up to 1 day.
- About 15 minutes before serving, warm milk and coconut milk. Saute shallots in oil until soft. Stir in the rice, then a ladle of the milk mixture. Stir until almost all the liquid is absorbed. Repeat until the rice is creamy and al dente. (You may have liquid left.) Season with salt and pepper. Remove from heat and fold in avocado and fruit.
- Unmold salmon by dipping the bottom of the loaf pan briefly in warm water and inverting it onto a platter. Slice the ''loaf'' with a serrated knife and place a slice on each serving plate. Serve with a mound of warm risotto.
BAKED SALMON WITH COCONUT CRUST
Many cooks are intimidated by cooking fresh fish and, as a result, miss out on the heart-healthy, brain-boosting, omega-3 fatty acids in salmon. Never fear, though; This fast fish recipe is foolproof.
Provided by Ben S.
Categories World Cuisine Recipes Asian
Yield 4
Number Of Ingredients 6
Steps:
- Preheat oven to 425 degrees.
- Place salmon fillets on a non-stick baking pan. Brush juice on salmon.
- In a shallow dish, combine panko, coconut, salt and pepper. Dredge each fillet in the mixture and return to baking pan. Spread leftover crumbs on top of each fillet. Coat with cooking spray.
- Bake for 12 to 15 minutes. If desired, put under broiler until crust is golden brown.
Nutrition Facts : Calories 264.2 calories, Carbohydrate 12.1 g, Cholesterol 67 mg, Fat 14.1 g, Fiber 0.5 g, Protein 24.2 g, SaturatedFat 3.8 g, Sodium 150 mg, Sugar 1.8 g
SALMON EN PAPILLOTE (SALMON IN PARCHMENT)
Salmon cooked en papillote, which means wrapped in a packet of parchment (or foil), is a dramatic way to procure perfectly cooked salmon, but it isn't difficult. Fold a fillet into a cut piece of parchment, and then layer it with seasonings or perhaps vegetables or citrus fruit. Then simply bake the packets until done. The steam created by the parchment produces reliably moist salmon, and opening the individual packets at the table makes for a fun way to start dinner.
Provided by Florence Fabricant
Categories dinner, easy, quick, weekday, seafood, main course
Time 20m
Yield 4 servings
Number Of Ingredients 3
Steps:
- Heat the oven to 400 degrees. Cut 4 large heart-shaped pieces of parchment paper or foil, and place them on a sheet pan. Fold the parchment or foil in half down the middle, place a fillet with its garnishes and seasonings on one side of each, fold the other side over and crimp the rounded edge tightly closed.
- Place in oven for 10 to 15 minutes, depending on how done you'd like to serve the salmon. The packages should puff up and make for dramatic serving.
ORANGE COCONUT SALMON
This is so delicious and easy! The combination of orange and coconut complement the salmon very well!
Provided by ELSMILE
Categories Main Dish Recipes Seafood Main Dish Recipes Salmon Baked Salmon Recipes
Time 8h30m
Yield 4
Number Of Ingredients 6
Steps:
- Place salmon fillets in a medium bowl with orange juice. Cover, and marinate in the refrigerator 8 hours, or overnight.
- Preheat oven to 350 degrees F (175 degrees C).
- Coat salmon fillets with egg. Dip fillets in coconut, and arrange in a single layer on a medium baking sheet. Bake 15 minutes in the preheated oven, until coconut is golden brown and fish is easily flaked with a fork.
- In a small saucepan over medium heat, blend orange marmalade and Dijon mustard. Heat until warm, and serve as a dipping sauce for the salmon.
Nutrition Facts : Calories 511.5 calories, Carbohydrate 52.4 g, Cholesterol 109 mg, Fat 22.4 g, Fiber 5.2 g, Protein 26.6 g, SaturatedFat 14.5 g, Sodium 313.3 mg, Sugar 40.5 g
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