PAN-SEARED SALMON WITH NO-FAIL HOLLANDAISE AND ASPARAGUS
Steps:
- Preheat a large skillet over medium-high heat. Add the oil and heat for a couple minutes.
- Salt the boiling water, add the asparagus and cook for 2 minutes. Drain and reserve on a paper towel-lined plate.
- Add the salmon skin-side up to the pan and cook for 4 minutes. Flip and cook skin-side down until the skin is crisped and salmon is cooked just past medium-rare, about 6 more minutes.
- Meanwhile, make the hollandaise sauce: Bring a couple inches of water to a simmer in a small saucepan. Whisk together the egg yolks, mustard, cayenne, lemon juice, 1 tablespoon each of the herbs in a medium metal bowl. Set the bowl over the simmering water (do not let the bowl touch the water) and whisk until the hollandaise has thickened, about 2 minutes. You can move the saucepan on and off the heat to regulate the temperature, so the eggs don't cook too quickly.
- When the mixture is hot and thickened, gradually add the butter in several batches and whisk after each addition until fully incorporated, about 3 minutes. Add sea salt and white pepper to taste.
- Place the salmon fillets and asparagus on individual serving plates and spoon the hollandaise over the top. Garnish with the remaining minced herbs and serve.
ONE-PAN SALMON WITH ROAST ASPARAGUS
For an easy side dish to complement a spring roast, just cook this recipe without the salmon
Provided by Barney Desmazery
Categories Dinner, Main course, Supper
Time 1h20m
Number Of Ingredients 7
Steps:
- Heat oven to 220C/fan 200C/gas 7. Tip the potatoes and 1 tbsp of olive oil into an ovenproof dish, then roast the potatoes for 20 mins until starting to brown. Toss the asparagus in with the potatoes, then return to the oven for 15 mins.
- Throw in the cherry tomatoes and vinegar and nestle the salmon amongst the vegetables. Drizzle with the remaining oil and return to the oven for a final 10-15 mins until the salmon is cooked. Scatter over the basil leaves and serve everything scooped straight from the dish.
Nutrition Facts : Calories 483 calories, Fat 25 grams fat, SaturatedFat 4 grams saturated fat, Carbohydrate 34 grams carbohydrates, Sugar 6 grams sugar, Fiber 3 grams fiber, Protein 33 grams protein, Sodium 0.24 milligram of sodium
BAKED MUSTARD-CRUSTED SALMON WITH ASPARAGUS AND TARRAGON
Gently baking salmon in a low-temperature oven ensures a moist and succulent fillet and only takes about 15 minutes. The asparagus cooks on the same baking sheet, making clean-up a breeze.
Provided by Rhoda Boone
Categories Bake Kid-Friendly Quick & Easy Dinner Lunch Salmon Asparagus Healthy Low Cholesterol Tarragon Quick and Healthy Sugar Conscious Pescatarian Dairy Free Sheet-Pan Dinner Small Plates
Yield 4 servings
Number Of Ingredients 9
Steps:
- Preheat oven to 275°F. Line a rimmed baking sheet with parchment paper. Toss asparagus with 2 Tbsp. oil, 1/2 tsp. salt, and 1/4 tsp. pepper on prepared sheet, then arrange in a single layer on one half of baking sheet. Bake asparagus 5 minutes.
- Meanwhile, spread each salmon fillet with 2 tsp. mustard. Sprinkle fillets with 1/4 tsp. salt and 1/4 tsp. pepper total. Toss panko with remaining 1 Tbsp. oil in a small bowl. Sprinkle panko mixture evenly onto salmon fillets, then dust with smoked paprika.
- After asparagus has baked for 5 minutes, remove baking sheet from oven. Place prepared salmon fillets skin side down on empty half of baking sheet. Return to oven and bake until salmon is firm but still pink in the center and asparagus is tender, 14-16 minutes more for medium rare salmon. Divide salmon and asparagus among four plates and top with tarragon.
HONEY-DIJON SALMON AND ASPARAGUS
"This is our favorite salmon recipe," Betty Stewart of Leola, Pennsylvania confirms. "It's easy, nutritious and delicious. Plus, cleanup is a nap!"
Provided by Taste of Home
Categories Dinner
Time 25m
Yield 2 servings.
Number Of Ingredients 9
Steps:
- In a small bowl, combine cornstarch, butter and Worcestershire sauce until smooth. Stir in the honey, mustard and pepper., Place each salmon fillet on a double thickness of heavy-duty foil (about 18 in. x 12 in.). Drizzle with honey mixture and sprinkle with walnuts. Place asparagus around salmon. Fold foil around salmon and seal tightly. Grill, covered, over medium heat for 15-20 minutes or until fish flakes easily with a fork.
Nutrition Facts : Calories 437 calories, Fat 26g fat (6g saturated fat), Cholesterol 78mg cholesterol, Sodium 335mg sodium, Carbohydrate 25g carbohydrate (17g sugars, Fiber 2g fiber), Protein 28g protein.
POACHED SALMON WITH HOLLANDAISE SAUCE
Here's my recipe for poached salmon bathed in a classic hollandaise sauce. I serve this dish with boiled, cubed sweet potatoes and broccoli.
Provided by luna
Categories World Cuisine Recipes European French
Time 25m
Yield 2
Number Of Ingredients 10
Steps:
- Find a high-sided pan large enough to accommodate both salmon fillets side-by-side, without too much excess room; a small skillet or medium-sized saucepan should do. Pour lemon juice and olive oil into the pan, along with enough water to bring the water level up to 3/4-inch. Season the water to taste with salt and pepper, then add the salmon. Pour in enough water to just cover the salmon.
- Place the salmon over medium-high heat, and heat until the water is hot and steaming, but not simmering (165 degrees F (75 degrees C)); reduce heat if needed to keep the water at the proper temperature. Poach until the salmon turns opaque, and is firm to the touch; or to an internal temperature of 140 degrees F (60 degrees C). Proceed making the Hollandaise sauce while the salmon is poaching.
- Pour a few inches of water into a saucepan, and bring to a boil over high heat, then turn heat to medium-high and maintain water at a gentle boil. Place the egg yolks in a metal bowl, and whisk in hot water. Place the bowl over, but not touching, the boiling water. Whisk constantly until the yolks thicken, turn a light, opaque yellow, and double in volume. You may need to remove the bowl from the boiling water from time to time in order to keep from scrambling the yolks.
- When the yolks have thickened and increased in volume, begin whisking in the butter, a cube at a time until it melts and incorporates into the hollandaise sauce. Wait for each cube to melt and incorporate before adding the next. Once all of the butter has been incorporated, remove from heat, whisk in the lemon juice, and season to taste with salt and pepper.
- To serve, drain the poached salmon and place each piece onto a dinner plate. Generously ladle with the warm hollandaise sauce, and sprinkle with chives.
Nutrition Facts : Calories 1270.1 calories, Carbohydrate 4.3 g, Cholesterol 650.4 mg, Fat 123.7 g, Fiber 0.2 g, Protein 38.6 g, SaturatedFat 65.3 g, Sodium 765.7 mg, Sugar 1.2 g
SHEET PAN LEMON GARLIC SALMON WITH ASPARAGUS
Have dinner ready in less than 30 minutes with this quick and easy one-pan roasted salmon and asparagus seasoned with garlic and lemon.
Provided by Fioa
Categories Main Dish Recipes Seafood Main Dish Recipes Salmon Baked Salmon Recipes
Time 25m
Yield 4
Number Of Ingredients 9
Steps:
- Preheat oven to 350 degrees F (180 degrees C). Line a rimmed 9x12-inch baking sheet with parchment paper and grease with cooking spray. Place salmon fillets and asparagus in a single layer.
- Combine olive oil, lemon juice, and garlic in a bowl. Drizzle garlic mixture over salmon and asparagus. Season with salt and pepper. Place lemon rounds on top.
- Bake in the preheated oven until salmon flakes easily with a fork, 15 to 20 minutes.
Nutrition Facts : Calories 492.2 calories, Carbohydrate 9.7 g, Cholesterol 111.7 mg, Fat 32.3 g, Fiber 3.9 g, Protein 42.3 g, SaturatedFat 5.9 g, Sodium 992.3 mg, Sugar 2.4 g
SALMON WITH ASPARAGUS AND CHERRY TOMATOES
This is an easy recipe I saw demonstrated at Central Market in Austin. I tried it at home and it is very easy, quick and delicious. I like serving this with white rice cooked in chicken broth.
Provided by bons2759
Categories Vegetable
Time 30m
Yield 2 serving(s)
Number Of Ingredients 8
Steps:
- Heat 1 T of the Olive Oil in a saute pan. Add asparagus pieces and saute over medium heat until tender. Add a pinch of kosher salt and set aside.
- Rinse the Salmon fillet in cold water and pat dry with paper towel.
- Heat remaining 1 T of Olive Oil and in a large frying pan. Add butter and place Salmon in pan, skin side up. Add a pinch of kosher salt salt to the salmon, and cook for 3 minutes. Do not move the fillets, so that a sear forms.
- Turn the fillet over and lower heat to medium. Cook for 3 more minutes.
- Add the asparagus, cherry tomatoes and lemon juice to the pan. Season with salt and black pepper. Cook for 3-4 minutes over medium heat until fish flakes and appears evenly done in the middle.
- Serve salmon with asparagus and tomatoes and spoon some of the pan sauce over the fish.
SALMON WITH TARRAGON HOLLANDAISE
Impress your other half with this 20 minute supper that takes little effort (but don't tell them that!)
Provided by Good Food team
Categories Dinner, Lunch, Main course, Supper
Time 20m
Number Of Ingredients 6
Steps:
- Heat oven to 200C/fan 180C/gas 6. Heat the oil in an ovenproof pan over a high heat. Add the salmon, skin-side down, then cook for 5 mins until the skin is crisp.
- Add the asparagus and vine tomatoes to the pan, then place in the oven. Cook for 7-10 mins until the salmon is just cooked through.
- Add the tarragon to the Hollandaise and stir through. Drizzle over the salmon, then serve.
Nutrition Facts : Calories 327 calories, Fat 22 grams fat, SaturatedFat 4 grams saturated fat, Carbohydrate 3 grams carbohydrates, Sugar 3 grams sugar, Fiber 2 grams fiber, Protein 31 grams protein, Sodium 0.18 milligram of sodium
BROILED SALMON AND ASPARAGUS WITH HERBS
Many people fear the broiler because they don't know how to use it, or they're worried they'll overdo it and end up with a scorched dinner. But when used properly, it's a useful tool ideal for crisping chicken skin, charring vegetables and melting cheese. Broiling is also a great method for perfectly cooking salmon: It yields a deeply browned crust and a tender center that isn't overcooked. All broilers are different, and knowing the strength of yours and being aware of any uneven "hot spots" help maximize the efficiency of it. (As your dish cooks, look to see if it's cooking evenly across the surface, which will tell you if you need to move things around.) In this recipe, soy-and-mustard-coated salmon and asparagus cook under the broiler, and are topped with an herb salad for a hit of brightness, freshness and acidity.
Provided by Yasmin Fahr
Categories dinner, weeknight, seafood, main course
Time 20m
Yield 4 servings
Number Of Ingredients 12
Steps:
- In a medium serving bowl, toss together the herbs, scallions, red-pepper flakes, lemon juice and 2 tablespoons of olive oil, and season to taste with salt and pepper. Season with more lemon or oil as needed until the leaves look glossy. Set aside.
- Heat the broiler with a rack 6 inches from the heat source.
- In a small bowl, mix the soy sauce and mustard until smooth. Add the asparagus to a large sheet pan, toss with the remaining 1 tablespoon of oil, then season well with salt and pepper. Move the asparagus to the sides, and place the salmon skin side down in the center. Season the salmon with salt and pepper, brush the tops and sides with the soy mixture, then toss the asparagus in the rest of the soy mixture. (Use a paper towel to wipe off excess soy on the sheet pan, as it will smoke.)
- Broil until the salmon is opaque with a deep brown crust, about 6 to 8 minutes for medium rare, and 8 to 10 minutes for medium, depending on the strength of your broiler and the thickness of the salmon. (Reduce cooking time by 1 to 2 minutes for thinner fillets.) If it looks like it's browning too quickly or smoking excessively, move to a lower rack to finish cooking. Top the salmon and asparagus with the herb salad or serve on the side with a final round of pepper.
ROASTED SALMON WITH ASPARAGUS, LEMON AND BROWN BUTTER
Ready in just 15 minutes, this fast dinner combines silky salmon with a vibrant green medley of asparagus and peas. While the fish roasts, the vegetables and sauce come together in one pan on the stovetop. Thinly slicing the asparagus is the trick to maintaining a crisp texture that complements the tender salmon, while bright lemon juice and zingy capers balance the nutty brown butter sauce. Parsley is used here to finish, but dill or tarragon would also be lovely. Leftover vegetables make a fantastic omelet filling the next day.
Provided by Kay Chun
Categories seafood, vegetables, main course
Time 15m
Yield 4 servings
Number Of Ingredients 9
Steps:
- Heat oven to 450 degrees. Rub salmon all over with 1 tablespoon oil and season with salt and pepper. Arrange skin side-down on a rimmed baking sheet and roast until medium, 8 to 10 minutes.
- While the salmon roasts, prepare the asparagus: In a large skillet, heat the remaining 1 tablespoon oil over medium-high. Add asparagus, season with salt and pepper and cook, stirring occasionally, until crisp-tender, about 3 minutes. Transfer asparagus to a plate.
- Reduce heat to medium and add butter to skillet. Cook, stirring, until foam subsides and butter is deep golden brown, 2 to 3 minutes. (Be careful not to burn). Turn off heat and stir in lemon juice, capers, peas, parsley and cooked asparagus. Season with salt and pepper.
- Divide vegetables among plates. Top with salmon and spoon over any remaining pan sauce. Garnish with parsley and serve with lemon wedges.
CRISPY-SKIN KING SALMON WITH ROASTED ASPARAGUS, FINGERLING POTATOES, AND HOLLANDAISE SAUCE
Categories Fish Potato Dinner Salmon Asparagus Sugar Conscious Pescatarian Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added
Yield Makes 4 servings
Number Of Ingredients 22
Steps:
- Roast the potatoes:
- Preheat the oven to 400°F.
- On a large baking sheet, toss together the potatoes, oil, salt, and pepper. Roast in the oven until tender. Remove from the oven and let cool. Once the potatoes are cool enough to handle, cut them into thin slices.
- Meanwhile, roast the asparagus:
- On a large baking sheet, toss together the asparagus, oil, salt, and pepper. Squeeze the lemon juice over the asparagus then roast in the oven until tender, about 5 minutes. Leave the oven on.
- Make the hollandaise:
- In a small saucepan over moderate heat, combine the vinegar, tarragon, and peppercorns and bring to a simmer. Continue simmering until reduced to about 1 tablespoon. Strain the vinegar through a fine-mesh sieve.
- Set a metal bowl over a medium saucepan of gently simmering water (do not allow the bottom of the bowl to touch the water). Add the egg yolks and vinegar reduction and cook, whisking constantly so the eggs don't scramble, until the yolks are fluffy and light in color. Add the clarified butter in a slow steady stream, whisking constantly. Remove the hollandaise sauce from the heat and cover to keep warm.
- Cook the salmon:
- Season both sides of the salmon fillets with salt and pepper.
- In a large sauté pan over moderate heat, warm the olive oil until hot but not smoking. Add the salmon, skin side down, and sear until golden brown. Flip the salmon over, sear for about 10 seconds, then immediately flip the salmon over again so that the skin is facing down. Transfer the salmon to the oven to finish cooking for about 5 minutes. Squeeze the lemon juice over the salmon.
- To serve:
- Place a salmon fillet in the center of each of 4 plates. Arrange the potatoes and asparagus beside the salmon and drizzle the asparagus with the hollandaise.
SALMON WITH ASPARAGUS, TOMATO MUSTARD & PINE NUT HOLLANDAISE
Scandinavian salmon dish that is served in a beautiful edible package from Marcus Samuelsson of Aquavit. This is perfect for dinner or even a special occasion. Wine Suggestion: Riesling or Gewurztraminer
Provided by NcMysteryShopper
Categories Vegetable
Time 1h10m
Yield 4 serving(s)
Number Of Ingredients 24
Steps:
- Brush each spring roll wrapper with butter and place 2 mint leaves, a salmon steak and the cooked asparagus inside each wrapper. Sear in olive oil.
- Tomato/Mustard: Place all ingredients into a saucepan and simmer for about 45 minutes. Yields about 6 cups.
- Pine Nut Hollandaise: Bring pine nuts and olive oil to a simmer and continue to simmer until the nuts are golden brown. Whisk egg yolks with vinegar and lime juice. Pour the pine nut oil slowly into the mixture to form an emulsion. Keep the hollandaise warm in a bowl over a pot of water or use a bain-marie. Makes 3 cups.
Nutrition Facts : Calories 2034, Fat 198.4, SaturatedFat 29, Cholesterol 280.7, Sodium 762.9, Carbohydrate 33.5, Fiber 4.9, Sugar 12.5, Protein 40.1
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