Salmon Twist Recipes

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MEDITERRANEAN-TWIST SALMON



Mediterranean-Twist Salmon image

A little twist on your basic salmon recipe. It's healthy, delicious, and a real crowd pleaser! Make extra because everyone will want seconds! This recipe goes great over couscous. If you are like me and love tomatoes, add 1 cup instead of 1/2 cup.

Provided by Honour232

Categories     Main Dish Recipes     Seafood Main Dish Recipes     Salmon     Salmon Fillet Recipes

Time 30m

Yield 2

Number Of Ingredients 7

1 teaspoon olive oil
2 (4 ounce) fillets salmon
2 tablespoons olive oil
1 clove garlic, minced
½ cup chopped tomatoes, or more to taste
1 tablespoon balsamic vinegar
6 fresh basil leaves, chopped

Steps:

  • Heat 1 teaspoon olive oil in a saucepan over medium heat. Cook salmon in the hot oil until cooked through and flakes easily with a fork, 5 to 7 minutes per side.
  • Heat 2 tablespoons olive oil in a separate saucepan over medium heat; add garlic and cook until fragrant, about 1 minute. Add tomatoes; cook until heated through, about 5 minutes. Pour balsamic vinegar into tomato mixture; add basil. Cook and stir tomato mixture until flavors blend, about 3 minutes.
  • Place salmon on a plate and top with tomato sauce.

Nutrition Facts : Calories 347.2 calories, Carbohydrate 3.8 g, Cholesterol 75.7 mg, Fat 25.6 g, Fiber 0.8 g, Protein 24.8 g, SaturatedFat 3.9 g, Sodium 62.8 mg, Sugar 2.4 g

SALMON TWIST



Salmon Twist image

A simple soy sauce and brown sugar marinade, with hints of lemon and garlic, are the perfect salty-sweet complement to rich salmon fillets. Adding vinegar or fish sauce and white pepper will emerge new flavors to create a Filipino or Thai twist! For more of a twist, use other types of fish, like cod, catfish or tilapia. You can even use it on chicken! Trust the cooking of the fillets and do not be tempted to open or you will lose valuable time and heat.

Provided by Kelly Robertson

Categories     Main Dish Recipes     Seafood Main Dish Recipes     Salmon     Baked Salmon Recipes

Time 35m

Yield 3

Number Of Ingredients 9

1 cup water
¼ cup soy sauce
¼ cup brown sugar
2 tablespoons extra-virgin olive oil
1 lemon, juiced
2 teaspoons cornstarch
½ teaspoon garlic powder
½ teaspoon ground black pepper
3 (4 ounce) salmon fillets

Steps:

  • Combine water, soy sauce, brown sugar, olive oil, lemon juice, cornstarch, garlic powder, and black pepper together in a saucepan; cook over medium-high heat until sauce is thickened, 5 to 10 minutes.
  • Preheat oven to 425 degrees F (220 degrees C). Line a baking sheet with aluminum foil.
  • Arrange salmon fillets on the prepared baking sheet. Brush sauce on both sides of each fillet. Fold aluminum foil loosely over fillets and seal edges together creating a packet.
  • Bake in the preheated oven until fish flakes easily with a fork, 12 to 15 minutes.
  • Bring remaining marinade to a boil and serve alongside cooked salmon.

Nutrition Facts : Calories 353.8 calories, Carbohydrate 21.8 g, Cholesterol 55.9 mg, Fat 20 g, Fiber 0.3 g, Protein 21.1 g, SaturatedFat 3.5 g, Sodium 1264.6 mg, Sugar 18.3 g

INA GARTEN'S SALMON WITH A TWIST



Ina Garten's Salmon With A Twist image

Ready for the perfect summer fish recipe? This salmon recipe boasts fresh ingredients and simple steps without sacrificing flavor.

Provided by Kristen Carli,Mashed Staff

Categories     Main course

Time 13m

Number Of Ingredients 10

⅔ cup panko bread crumbs
2 tablespoons fresh cilantro, minced
1 teaspoon lemon zest, grated
1 teaspoon salt, divided
1 teaspoon pepper, divided
2 tablespoons olive oil
4 salmon filets, skin on
2 tablespoons sriracha mayo
2 tablespoons vegetable oil
Lemon wedges, for serving

Steps:

  • Preheat the oven to 425 degrees Fahrenheit.
  • In a small bowl, mix together the panko, cilantro, lemon zest, ½ teaspoon of salt, and ½ teaspoon of pepper.
  • Drizzle with the olive oil, stirring until the crumbs are evenly coated.
  • Set the panko mixture aside.
  • Place the salmon filets skin-side down on a board or plate.
  • Generously brush the top of the filets with sriracha mayo and season with the remaining ½ teaspoon salt and ½ teaspoon pepper.
  • Press the panko mixture thickly on top of the sriracha mayo layer, spreading it evenly between the four salmon filets.
  • Heat the vegetable oil over medium-high heat in a 12-inch cast-iron skillet. When the oil is very hot, add the salmon filets skin-side down and sear for 3 to 4 minutes.
  • Transfer the pan to the hot oven for 5 to 7 minutes until the salmon is almost cooked.
  • Remove the pan from the oven and cover with aluminum foil.
  • Allow the fish to rest for 5 to 10 minutes.
  • Serve and enjoy!

Nutrition Facts : Calories 1033 calories, Carbohydrate 8 g carbohydrates, Cholesterol 221 mg cholesterol, Fat 73 g fat, Fiber 1 g fiber, Protein 82 g protein, SaturatedFat 14 g saturated fat, ServingSize 0 g, Sodium 872 mg, Sugar 0 g, TransFat 0 g

SALMON EN PAPILLOTE



Salmon en Papillote image

Provided by Dan Kohler

Categories     main-dish

Time 30m

Yield 2 servings

Number Of Ingredients 12

16 to 20 kalamata olives, pitted and roughly chopped
2 tablespoons capers, drained
1 medium shallot (about 2 ounces), thinly sliced
3 ounces red bell pepper (about 1/2 large pepper), thinly sliced
1 3/4 ounces leek (white and tender green parts only from about 1/4 large leek), thinly sliced
2 cloves garlic, thinly sliced
1 tablespoon red wine vinegar
3 tablespoons olive oil
Kosher salt and freshly ground black pepper
Two 6-ounce salmon fillets
2 tablespoons anise-flavored liqueur (such as sambuca, pastis or Pernod) or white wine
2 fresh bay leaves

Steps:

  • Preheat the oven to 425 degrees F.
  • Cut two 15-by-24-inch pieces of parchment. Fold each in half crosswise like a book, then cut each into a heart shape. Open the hearts and place on a rimmed baking sheet.
  • In a medium bowl, stir to combine the olives, capers, shallot, bell pepper, leeks and garlic. Add the vinegar and 1 tablespoon of the olive oil; stir to coat. Season lightly with salt and pepper--the capers and olives add their own saltiness to the mixture.
  • Season both sides of each salmon fillet with salt and pepper. Place 1 fillet near the fold of each parchment heart. Drizzle each fillet with 1 tablespoon each olive oil and sambuca. Place 1 bay leaf on each fillet then top evenly with the olive mixture.
  • Fold the halves of each heart together, crimping along the edge from top to bottom. When you reach the pointed end, twist it to shut each packet.
  • Bake the packets on the baking sheet until they are slightly puffed and the salmon is cooked, 13 to 15 minutes. Remove from the oven, place on plates and carefully cut open the packets at the table.

GRILLED LEMONADE SALMON



Grilled Lemonade Salmon image

Make and share this Grilled Lemonade Salmon recipe from Food.com.

Provided by Food.com

Categories     < 4 Hours

Time 1h40m

Yield 4 serving(s)

Number Of Ingredients 11

1 cup lemonade
1/4 cup soy sauce
2 tablespoons olive oil, plus more for drizzling
2 teaspoons minced fresh ginger
2 tablespoons brown sugar
2 garlic cloves, minced
1 lemon, juice and zest of, plus 1 lemon, cut into thin rounds
kosher salt & freshly ground black pepper
1 1/2 lbs center-cut skin-on salmon fillets
1 red onion, cut into 1/2-inch-thick rounds
1/4 cup chopped fresh parsley

Steps:

  • In a medium bowl, whisk together the lemonade, soy sauce, olive oil, ginger, brown sugar, garlic, lemon zest, 1/2 teaspoon salt and 1/4 teaspoon pepper.
  • Use a sharp knife to score the skin of the salmon, making three 1-inch incisions. Put the salmon and onions in a baking dish and pour the marinade over. Cover and refrigerate 1 hour, flipping halfway through.
  • Remove the salmon and onions from the marinade and discard the remaining liquid. Heat a nonstick grill pan over medium heat and drizzle with olive oil. Place the salmon on the pan skin-side down. Arrange the onion rounds and lemon slices in the pan around the fish.
  • Cook 3 to 5 minutes, then flip the fish, onions and lemons. Grill until the salmon is cooked through and the onions are soft and lightly charred, 5 to 8 minutes.
  • Place the salmon on a platter. Garnish with the grilled onions, lemon slices, lemon juice and parsley and sprinkle with salt and pepper.

Nutrition Facts : Calories 356, Fat 14.4, SaturatedFat 2.3, Cholesterol 78.4, Sodium 1141.6, Carbohydrate 18.5, Fiber 0.8, Sugar 14.7, Protein 37.5

SALMON TWIST



Salmon Twist image

A simple soy sauce and brown sugar marinade, with hints of lemon and garlic, are the perfect salty-sweet complement to rich salmon fillets. Adding vinegar or fish sauce and white pepper will emerge new flavors to create a Filipino or Thai twist! For more of a twist, use other types of fish, like cod, catfish or tilapia. You can even use it on chicken! Trust the cooking of the fillets and do not be tempted to open or you will lose valuable time and heat.

Provided by Kelly Robertson

Categories     Baked Salmon

Time 35m

Yield 3

Number Of Ingredients 9

1 cup water
¼ cup soy sauce
¼ cup brown sugar
2 tablespoons extra-virgin olive oil
1 lemon, juiced
2 teaspoons cornstarch
½ teaspoon garlic powder
½ teaspoon ground black pepper
3 (4 ounce) salmon fillets

Steps:

  • Combine water, soy sauce, brown sugar, olive oil, lemon juice, cornstarch, garlic powder, and black pepper together in a saucepan; cook over medium-high heat until sauce is thickened, 5 to 10 minutes.
  • Preheat oven to 425 degrees F (220 degrees C). Line a baking sheet with aluminum foil.
  • Arrange salmon fillets on the prepared baking sheet. Brush sauce on both sides of each fillet. Fold aluminum foil loosely over fillets and seal edges together creating a packet.
  • Bake in the preheated oven until fish flakes easily with a fork, 12 to 15 minutes.
  • Bring remaining marinade to a boil and serve alongside cooked salmon.

Nutrition Facts : Calories 353.8 calories, Carbohydrate 21.8 g, Cholesterol 55.9 mg, Fat 20 g, Fiber 0.3 g, Protein 21.1 g, SaturatedFat 3.5 g, Sodium 1264.6 mg, Sugar 18.3 g

SALMON TWIST



Salmon Twist image

A simple soy sauce and brown sugar marinade, with hints of lemon and garlic, are the perfect salty-sweet complement to rich salmon fillets. Adding vinegar or fish sauce and white pepper will emerge new flavors to create a Filipino or Thai twist! For more of a twist, use other types of fish, like cod, catfish or tilapia. You can even use it on chicken! Trust the cooking of the fillets and do not be tempted to open or you will lose valuable time and heat.

Provided by Kelly Robertson

Categories     Baked Salmon

Time 35m

Yield 3

Number Of Ingredients 9

1 cup water
¼ cup soy sauce
¼ cup brown sugar
2 tablespoons extra-virgin olive oil
1 lemon, juiced
2 teaspoons cornstarch
½ teaspoon garlic powder
½ teaspoon ground black pepper
3 (4 ounce) salmon fillets

Steps:

  • Combine water, soy sauce, brown sugar, olive oil, lemon juice, cornstarch, garlic powder, and black pepper together in a saucepan; cook over medium-high heat until sauce is thickened, 5 to 10 minutes.
  • Preheat oven to 425 degrees F (220 degrees C). Line a baking sheet with aluminum foil.
  • Arrange salmon fillets on the prepared baking sheet. Brush sauce on both sides of each fillet. Fold aluminum foil loosely over fillets and seal edges together creating a packet.
  • Bake in the preheated oven until fish flakes easily with a fork, 12 to 15 minutes.
  • Bring remaining marinade to a boil and serve alongside cooked salmon.

Nutrition Facts : Calories 353.8 calories, Carbohydrate 21.8 g, Cholesterol 55.9 mg, Fat 20 g, Fiber 0.3 g, Protein 21.1 g, SaturatedFat 3.5 g, Sodium 1264.6 mg, Sugar 18.3 g

BAKED SALMON PROVENCALE



Baked Salmon Provencale image

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

4 salmon steaks (3/4-inch thick)
1 teaspoon unsalted butter
1 teaspoon olive oil
2 teaspoons saffron threads
1 tablespoon garlic, minced
1/2 teaspoon dried tarragon
1/4 teaspoon dried thyme
1/8 teaspoon dried sage
2 bay leaves
1 cup plum tomato, coarsely chopped
9 Greek olives, pitted and chopped
2 3/4 cups white wine
1 cup fish stock
1 teaspoon herbal salt substitute (Mrs. Dash)

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

SALMON EN PAPILLOTE (ASIAN TWIST)



Salmon En Papillote (Asian Twist) image

I thought I'd give an Asian twist to this 'salmon en papillote' dish as I am sure there are plenty of variations out there. Feel free to experiment and play with this recipe by substituting spinach with fennel, rice wine with white wine, soy sauce with salt or anchovies, mushrooms with capsicum, etc. It all depends on your taste and the flavors you like.

Provided by TalesoftheKitchen

Categories     Spinach

Time 22m

Yield 1 serving(s)

Number Of Ingredients 10

1 (200 g) salmon fillets, skin on (can remove the skin if you do not like it)
1/2 bunch Baby Spinach (or normal English spinach)
2 -3 button mushrooms, sliced into 1/2cm pieces (normal mushroom)
1 -2 red chile, cut lengthwise (leave stem attached for easy discard at the end)
3 asparagus spears, thick ends removed (you can use more if you like asparagus like I do)
1 1/2 cm piece fresh ginger, peeled, grated
1 tablespoon shaoxing rice wine (but can substitute with sherry, sake, cooking wine)
1 tablespoon mirin
1 tablespoon soy sauce
1 pinch black pepper

Steps:

  • Preheat oven to 180°C.
  • Place the spinach on the baking paper. Add the chilies, 3/4 of the mushrooms and the asparagus and season with some pepper.
  • Place the salmon on top of asparagus and add the grated ginger and season with more pepper. Top the salmon with the rest of the mushrooms.
  • Fold the paper over to enclose the filling. Fold in the edge to seal, leaving a gap of approx 3cm.
  • Mix the wet ingredients into a 'dressing'. Adjust to taste.
  • Pour the 'dressing' inside the paper through the gap. Now you can fold in the rest of the paper. The dressing will help keep the salmon moist and will add flavor to the dish.
  • Place the fish on a large baking tray and bake for 12 minutes or until the salmon is just cooked. I prefer it medium done in the middle.
  • Serve with a side salad.

Nutrition Facts : Calories 370.3, Fat 9.9, SaturatedFat 1.8, Cholesterol 92, Sodium 1394, Carbohydrate 17.1, Fiber 6.4, Sugar 4.6, Protein 50.7

SALMON TWIST PASTA SALAD



Salmon Twist Pasta Salad image

Serve this salad to family or friends on a hot summer day for not only something delicious, but healthy as well.

Provided by Judikins

Categories     < 4 Hours

Time 2h20m

Yield 4-6 serving(s)

Number Of Ingredients 14

4 ounces corkscrew macaroni
1/4 cup Italian dressing
1/2 cup mayonnaise
2 tablespoons fresh lemon juice
1 tablespoon prepared mustard
1 medium onion, diced
1/4 cup ripe olives, cut in half
1/4 cup chopped parsley
1 cup diced cucumber
1 cup sliced celery
1/2 teaspoon garlic salt
1/8 teaspoon black pepper
1 (1 lb) can salmon
salad greens

Steps:

  • Cook macaroni til al dente; drain.
  • Mix Italian dressing with hot macaroni; cool.
  • Blend together mayonnaise, lemon juice and mustard.
  • Stir in onions, olives, parsley, cucumber, celery, garlic salt and pdpper.
  • Add drained salmon, broken into chunks; mix lightly.
  • Chill 2 hours or more before serving on crisp greens.
  • You can substitute tuna if you don't care for salmon.
  • Cook time is chill time.

Nutrition Facts : Calories 442.5, Fat 20.6, SaturatedFat 3.3, Cholesterol 59.8, Sodium 573.6, Carbohydrate 35.9, Fiber 2.5, Sugar 6.2, Protein 28.4

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2010-01-02 Break or chop the salmon into quarter size pieces place evenly in the bottom of a large 13x9 casserole dish. Using a cheese grater, shred the potatoes evenly over the salmon & spread onion over potatoes. Spread ¾ cup mayo evenly over the onions. Using the same cheese grater, shred the beets evenly over the mayo.
From natashaskitchen.com


SALMON TWIST | RECIPESTY
A simple soy sauce and brown sugar marinade, with hints of lemon and garlic, are the perfect salty-sweet complement to rich salmon fillets. Adding vinegar or fish sauce and white pepper will emerge new flavors to create a Filipino or Thai twist! For more of a twist, use other types of fish, like cod, catfish or tilapia. You can even use it on chicken!
From recipesty.com


RANCH TWIST ON FISH 'N CHIPS RECIPE | SALMON RECIPES - BUY SALMON
Directions. Mix all ingredients for homemade ranch together in a bowl and set aside or refrigerate until ready to use. Heat oven to 450ºF. Dry potato slices with a paper towel, then toss on a baking sheet with olive oil, paprika, garlic powder, & kosher salt.
From fultonfishmarket.com


CREAMY TUSCAN SALMON RECIPE - EATWELL101
2022-04-26 Season the salmon filets on both sides with salt and pepper, and sear in the hot pan, flesh-side down first, for 5 minutes on each side, or until cooked to your liking. Once salmon filets are cooked, remove from the pan and set aside. 2. In the same pan, melt the butter in the remaining cooking juices leftover.
From eatwell101.com


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