OVEN BAKED SALMON WITH CREME FRAICHE
Salmon recipes can be cooked many ways, but in my book, there's nothing as easy as oven baked salmon in white wine and lemon for a healthy dinner, or to make and use for meal prep all week long.
Provided by Heidi
Categories Main Course
Time 25m
Number Of Ingredients 8
Steps:
- Preheat the oven to 425°F.
- Season the salmon with the salt and pepper. Place the salmon, skin side down, in a baking dish or on a high-rimmed baking sheet. Top the salmon with the lemon slices and add the wine to the dish or baking sheet.
- Bake until the salmon is cooked through, about 12 to 15 minutes.
- In a medium bowl, mix the creme fraiche, minced shallot, and dill. Spoon over each of the salmon filets and serve.
Nutrition Facts : ServingSize 1 g, Carbohydrate 4 g, Protein 1 g, Fat 8 g, SaturatedFat 4 g, Cholesterol 20 mg, Sodium 81 mg, Fiber 1 g, Sugar 2 g, Calories 99 kcal
SALMON WITH LEMON CREMEFRAICHE
Recipie I saw on Jamie Oliver's Naked Chef
Provided by robertchillman
Time 20m
Yield Serves 8
Number Of Ingredients 0
Steps:
- Lay Salmon out on a plate
- Using a peeler, peel long ribbons of cucumber and similarly arrange on the plate. Grate lemon zest
- In a bowl mix Creme Fraiche, half the juice of a lemon, salt and pepper
- Drizzle dressing all over Salmon and cucumber
- Garnish with the lemon zest and a drizzle of Extra virgin Olive oil
LEMON GARLIC SALMON
Fresh salmon needs very little preparation. These salmon fillets are cooked in good, sweet butter and minced garlic, and then sprinkled with a little lemon juice. If you'd like a little more kick and a fancy presentation, caramelize onions and serve them atop the cooked salmon.
Provided by Ann
Categories Main Dish Recipes Seafood Main Dish Recipes Salmon Salmon Fillet Recipes
Time 30m
Yield 2
Number Of Ingredients 5
Steps:
- Season salmon fillets on both sides with lemon pepper.
- In a large skillet, melt butter over medium high heat. Stir in garlic. Place salmon in pan. Cook for 10 minutes per inch of thickness, or until fish flakes when tested with a fork. Flip fillets halfway through cooking to brown on both sides. Sprinkle with lemon juice before serving.
Nutrition Facts : Calories 323 calories, Carbohydrate 6.9 g, Cholesterol 96.6 mg, Fat 23.9 g, Fiber 2.6 g, Protein 23.3 g, SaturatedFat 9.8 g, Sodium 300.6 mg, Sugar 0.1 g
POACHED SALMON FILLETS WITH DILL CRèME FRAîCHE
Categories Poach Kentucky Derby Salmon Sour Cream Dill Bon Appétit
Yield Serves 8
Number Of Ingredients 13
Steps:
- For Sauce:
- Place cornichons, dill and juice in small bowl and stir to blend. Add crème fraîche and stir gently just until combined; do not overmix or sauce will thin out. Season with salt and pepper. (Can be made 2 days ahead. Cover; chill.)
- For Salmon:
- Combine first 5 ingredients in large, deep skillet; bring to simmer over medium heat. Simmer 5 minutes. Reduce heat to medium-low. Add half of salmon, cover and simmer until just cooked through, about 7 minutes. Transfer to platter. Repeat with remaining salmon. Cover salmon; chill until cold. (Can be made 1 day ahead. Keep chilled.)
- Line platter with lettuce. Top with salmon. Garnish with lemon slices and dill sprigs. Serve with sauce.
LEMONY SALMON WITH WATERCRESS SALAD
This dish is fairly easy to make, yet it is elegant, tasty, and very nutritious! You may want more or less salad with it. It may be served with quinoa as a side for some more flavor and extra health benefits. Great for pesco-vegetarians!
Provided by Bilal Maassarani
Categories Main Dish Recipes Seafood Main Dish Recipes Salmon Baked Salmon Recipes
Time 1h5m
Yield 3
Number Of Ingredients 17
Steps:
- Whisk honey, 1 tablespoon lemon juice, shallot, 1 1/2 teaspoon olive oil, and 1/4 teaspoon lemon zest together in a shallow baking dish. Add salmon fillets and turn to coat. Cover and refrigerate until flavors combine, 15 minutes to 1 hour.
- Whisk creme fraiche, 1 1/2 teaspoon lemon juice, 1/4 teaspoon lemon zest, salt, and pepper together in a small bowl to make lemon-pepper sauce.
- Toss watercress, dill, and tarragon with 2 teaspoons lemon juice and 2 teaspoons olive oil in a bowl to make salad. Season with salt and pepper.
- Set an oven rack in the top part of the oven and preheat to 400 degrees F (200 degrees C). Line a baking sheet with aluminum foil; brush with remaining 1 teaspoon olive oil.
- Transfer salmon fillets, with marinade, to the prepared baking sheet.
- Bake in the preheated oven until salmon is just opaque in the center, about 15 minutes.
- Serve salmon with some salad and sauce on top. Serve remaining sauce on the side. Garnish with lemon wedges.
Nutrition Facts : Calories 477 calories, Carbohydrate 13.1 g, Cholesterol 129 mg, Fat 32.1 g, Fiber 1.9 g, Protein 38 g, SaturatedFat 12.6 g, Sodium 190.3 mg, Sugar 7.5 g
SALMON WITH GREENS & CRèME FRAîCHE
Simple and super quick, this lovely salmon dish tastes as good as it looks
Provided by Good Food team
Categories Dinner, Main course
Time 35m
Number Of Ingredients 9
Steps:
- Heat the oil in a large, deep frying pan with a lid. Cook the leek for 5-10 mins until soft but not coloured, then pour in the stock. Simmer for a few mins until reduced slightly then add the crème fraîche and season. Cook for 1 min more.
- Tip in the peas and beans, nestle in the salmon fillets, then turn down to a simmer and cover. Cook for 12-15 mins, depending on the thickness of the salmon, until cooked through. Sprinkle on the chives and serve with mashed potato, if you like.
Nutrition Facts : Calories 436 calories, Fat 29 grams fat, SaturatedFat 10 grams saturated fat, Carbohydrate 9 grams carbohydrates, Sugar 3 grams sugar, Fiber 5 grams fiber, Protein 36 grams protein, Sodium 0.34 milligram of sodium
WILD SALMON WITH CHIVE OIL AND LIME CRèME FRAîCHE
The wild king salmon season opens in late spring in Alaska and all the way down the West Coast. The season continues through summer, but is at its best in June. The year's first wild salmon has brilliant red flesh, a mild sweet flavor and a velvety texture. Farmed salmon doesn't compare. You pay a high price for wild salmon, but the splurge is worth it. Paired with bright green chive oil and limey crème fraîche, it will make you swoon.
Provided by David Tanis
Categories dinner, lunch, weekday, seafood, main course
Time 45m
Yield 4 servings
Number Of Ingredients 9
Steps:
- Heat oven to 375 degrees. Lay the salmon fillets on a parchment-lined baking sheet. Coat salmon with olive oil and season with salt and pepper on both sides. Bring to room temperature.
- Make the chive oil: Put 1 cup roughly chopped chives in a blender or food processor. With the food processor running, slowly add oil and a pinch of salt. You should have a bright-green oil. Transfer chive oil to a small bowl.
- Put crème fraîche in a small bowl. Stir in lime zest and juice. Season with a little salt.
- Bake salmon on top rack of oven for 8 to 10 minutes, until just done. When you see juices begin to rise to the surface of the fish, remove fish from oven. (It is better to err on the less-cooked side; the fish continues to cook a bit from residual heat.)
- To serve, transfer fish to individual plates or a platter. Dollop about 1 tablespoon of limey crème fraîche on each fillet. Drizzle chive oil over the top and sprinkle with chives. Garnish with blossoms and watercress sprigs.
CRèME FRAîCHE-ROASTED SALMON
Provided by Molly Wizenberg
Categories Milk/Cream Bake Quick & Easy Low Cal Dinner Seafood Salmon Bon Appétit Sugar Conscious Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Makes 4 to 6 servings
Number Of Ingredients 4
Steps:
- Preheat oven to 425°F. Line rimmed baking sheet with foil.
- Place salmon, skin side down, on baking sheet; sprinkle with salt and pepper. Spread crème fraîche over salmon. Roast salmon until opaque in center, about 12 to 14 minutes. To test for doneness, cut small slit in thickest part of fillet; all but center of fillet should be opaque (salmon will continue to cook after fillet is removed from oven). Using spatula, transfer to platter.
- *Sold at most supermarkets and at specialty foods stores.
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