Salmon Mediterranean Recipes

SALMON MEDITERRANEAN

Steps:

• Cook pasta as directed on package, omitting salt. Meanwhile, cook salmon in large nonstick skillet on medium heat 3 to 4 min. on each side or until done. Transfer salmon to plate; cover to keep warm.
• Add red peppers to skillet; cook and stir 2 min.
• Whisk Neufchatel, 2 Tbsp. broth, lemon juice, lemon zest, garlic powder and black pepper until smooth. Add to skillet with spinach; cook and stir 3 min. or until heated through.
• Drain pasta. Add to spinach mixture with remaining broth; stir. Top with salmon and cheese; cover. Remove from heat; let stand 3 min.

MEDITERRANEAN ROASTED SALMON

Steps:

• Place salmon in a greased 15x10x1-in. baking pan; sprinkle with 1/4 teaspoon salt. In a small bowl, whisk the oil, vinegar, honey, mustard and remaining salt. Spoon 1 tablespoon over each fillet., In a large bowl, combine the tomatoes, onion, green pepper, olives and remaining oil mixture. Spoon over fillets. , Bake at 425° for 12-15 minutes or until fish flakes easily with a fork.

MEDITERRANEAN SALMON

Steps:

• Combine tomatoes, 2 tablespoons olive oil, red wine vinegar, olives, onion, capers, 1/2 teaspoon salt, 1/2 teaspoon pepper.
• Set aside.
• Brush both sides of the salmon with the remaining olive oil.
• Sprinkle with remaining salt and pepper.
• Heat a large non-stick skillet over medium-high heat or postion broiler rack so that the top of the fish on rack will be 3 inches from heat source-preheat broiler.
• Saute or broil salmon 3-4 minutes per side or until cooked through.
• Add basil to reserved tomato mixture.
• Serve with salmon.

MEDITERRANEAN SALMON

Steps:

• Mix together the olive oil and balsamic vinegar in a small bowl. Arrange the salmon fillets in a shallow baking dish. Rub garlic onto the fillets, then pour the vinegar and oil over them, turning once to coat. Season with cilantro, basil, and garlic salt. Set aside to marinate for 10 minutes.
• Preheat your oven's broiler.
• Place the salmon about 6 inches from the heat source, and broil for 15 minutes, turning once, or until browned on both sides and easily flaked with a fork. Brush occasionally with the sauce from the pan.

MEDITERRANEAN SALMON FILLET

Steps:

• Heat oven to 200C/fan 180C/gas 6. Lay the salmon on a board and, using an apple corer, make 18 holes in rows of hree in the salmon fillet, just going down to the skin, but not cutting all the way through.
• Take a piece of sun-dried tomato and an olive and, using a basil leaf as a wrapper, roll up into a tight little parcel. Each parcel should be just big enough to plug into one of the holes.
• As you roll each parcel, stuff them into the holes until they are all filled.
• Place the salmon fillet on a piece of greased foil on a baking tray, then season with salt and pepper and drizzle with the olive oil. Roast in the oven for 20 mins until just cooked. Remove from the oven and leave to cool until just warm, then carefully lift the salmon onto a serving dish and serve, or leave to cool completely (see Gordon's tips, below).

BAKED MEDITERRANEAN SALMON

Steps:

• Combine first 8 ingredients.
• Spread mixture over salmon.
• Bake at 350 for 30 minutes.