ONE-PAN SALMON AND VEGGIES RECIPE BY TASTY
Here's what you need: small red potato, olive oil, salt, pepper, garlic, lemon juice, fresh thyme, ginger, salmon fillets, asparagus
Provided by Robin Broadfoot
Categories Dinner
Yield 2 servings
Number Of Ingredients 10
Steps:
- Preheat the oven to 400˚F (200˚C).
- Cover a sheet pan with foil or parchment paper. Spread out potatoes on the pan and drizzle with olive oil. Season with salt, pepper, 2 cloves of garlic, and 1 tablespoon lemon juice.
- Bake for 30 minutes.
- Make salmon glaze. Combine salt, pepper, 1 tablespoon thyme, 2 garlic cloves, ginger, 2 tablespoons of olive oil, and 2 tablespoons of lemon juice. Mix well.
- Remove potatoes from the oven and push them to the top or side of your pan. Place your salmon fillets on the pan. Brush both sides of the salmon with the glaze.
- Place asparagus on the pan and top with 1 tablespoon olive oil, 1 tablespoon lemon juice, salt, and pepper. Sprinkle 1 tablespoon of thyme on the asparagus and potatoes.
- Bake for 10-12 minutes. (The salmon should flake easily with a fork when it's ready.)
- Enjoy!
Nutrition Facts : Calories 901 calories, Carbohydrate 93 grams, Fat 43 grams, Fiber 8 grams, Protein 34 grams, Sugar 4 grams
SALMON WITH PESTO VEGGIE NOODLES BY WOLFGANG PUCK RECIPE BY TASTY
Here's what you need: shallot, garlic, fresh basil leaf, fresh parsley, cherry tomato, chili flake, salt, pepper, lemon, extra virgin olive oil, salmon, yellow squash, zucchini, carrots, watermelon radishes
Provided by Kiano Moju
Yield 2 servings
Number Of Ingredients 15
Steps:
- Finely dice the shallot and add it to a medium bowl.
- Mince the garlic and add it to the bowl with the shallot.
- Chiffonade the basil, chop the parsley, and add to the bowl.
- Quarter the cherry tomatoes and add them to the bowl with the herbs, along with the chili flakes, a pinch of salt and pepper, the juice of one lemon, and the olive oil. Stir to combine.
- Heat a bit of oil in a medium skillet over medium heat.
- Season the salmon fillets with salt and pepper. When the oil is shimmering, sear the salmon on one side until golden brown. Flip and cook until the other side is golden brown and the fish is cooked through. Remove the salmon from the heat and wipe out the skillet.
- Cut the squash, zucchini, carrots, and watermelon radishes in half, if needed, then spiralize.
- Heat a bit of oil in the pan over medium heat until simmering.
- Add the vegetable noodles to the pan and season with salt and pepper. Saute until tender, about 2 minutes.
- Divide the vegetable noodles between two plates.
- Place a piece of salmon on each bed of noodles, then top with tomato sauce.
- Enjoy!
Nutrition Facts : Calories 542 calories, Carbohydrate 29 grams, Fat 39 grams, Fiber 9 grams, Protein 23 grams, Sugar 15 grams
GARLICKY PESTO SALMON WITH PENNE
This is my own rendition of one of my favorite garlic salmon pasta dishes at a downtown seafood restaurant. It is sure to become a favorite of yours, as well.
Provided by Danii
Time 30m
Yield 8
Number Of Ingredients 13
Steps:
- Bring a large pot of lightly salted water to a boil. Add penne and cook, stirring occasionally, until tender yet firm to the bite, about 11 minutes. Drain and rinse with cold water; set aside.
- Meanwhile, cut salmon into small pieces.
- Melt butter in a nonstick pan over medium heat. Add salmon and stir a few times. Add asparagus tips, artichoke hearts, green onions, garlic, salt, and pepper. Saute until salmon is almost cooked, garlic is golden, and asparagus is tender, about 5 minutes.
- Add cream and bring to a boil. Stir in pesto. Boil until sauce is reduced by at least 1/4 to 1/2. Add penne and toss thoroughly to coat.
- Sprinkle with Parmesan cheese and parsley and serve hot.
Nutrition Facts : Calories 614.7 calories, Carbohydrate 46 g, Cholesterol 128.6 mg, Fat 34.3 g, Fiber 2.9 g, Protein 32 g, SaturatedFat 18.5 g, Sodium 484.3 mg, Sugar 2.6 g
WOLFGANG PUCK'S SALMON WITH CELERY-ROOT PUREE
Provided by Linda Wells
Categories dinner, main course
Time 50m
Yield Four servings
Number Of Ingredients 17
Steps:
- To make the sauce, heat two tablespoons of the butter in a large saute pan until the butter is foamy. Add the shallot, garlic and tomato and saute at medium-low heat for about five minutes, or until the shallot is translucent.
- Add the wine and vinegar and cook over medium-high heat until reduced by half. Add the chicken stock and reduce again by half. Finish the sauce by stirring in the remaining four tablespoons of butter, one tablespoon at a time. Season with salt and freshly round pepper to taste. Keep warm.
- Prepare the celery-root puree by chopping the potato and celery root into one-inch cubes. Put in a medium-sized pot and cover with lightly salted cold water. When the water comes to a boil, cook for 15 to 20 minutes, or until soft. Drain and return the potato and celery root to the pot. Heat briefly until the excess moisture evaporates.
- Pass the celery Root-potato mixture through the small disk of a food mill or a ricer. (Do not use a food processor; it will make a gluey puree.) Return to the pot.
- Stir in the cream and cook, stirring, over medium heat for about three minutes, or until thickened.
- Remove from the heat. Stir in the butter and the salt and pepper to taste.
- In a small bowl, combine the ginger and black pepper. Season the salmon with salt and coat with the ginger-pepper mixture. If grilling or broiling the salmon, sprinkle the fillets with olive oil and cook two minutes on each side. If sauteing the salmon, heat one tablespoon of olive oil in a large saute pan. When the pan is very hot, add the salmon and cook two minutes on each side.
- Divide the sauce among four warm dinner plates. Spoon equal amounts of celery-root puree on the center of each plate. Place salmon on top.
WOLFGANG PUCK'S SEA BASS IN PUFF PASTRY RECIPE BY TASTY
Here's what you need: olive oil, celery, leek, carrot, salt, white pepper, heavy cream, whole sea bas, black pepper, fresh tarragon, puff pastry, eggs, fresh parsley, lemon wedge, white wine, lemon juice, shallots, fresh tarragon, heavy cream, butter, salt, pepper, chive
Provided by Kiano Moju
Categories Dinner
Yield 6 servings
Number Of Ingredients 23
Steps:
- Heat the olive oil in a medium pan over medium heat.
- Add the celery, leeks, carrots, and a pinch of salt and white pepper, and sauté until the vegetables start to cook down.
- Add the cream and stir to coat the vegetables. Cook until the cream is thickened.
- Remove the pan from the heat.
- Line a baking sheet with parchment paper. Roll out both sheets of puff pastry until they are ⅓-inch thick. Transfer one sheet of puff pastry to the baking sheet.
- Cut the sea bass along the back to remove the spine, then butterfly open. Season with salt, pepper, and the tarragon.
- Scoop the cooked vegetables onto one side of the fish, then fold over the other fillet.
- Transfer the fish to the center of the sheet of puff pastry.
- Brush egg wash around the fish, then lay on the second sheet of puff pastry, pressing around the fish to seal. Use a paring knife to cut away the excess puff pastry in the shape of a fish.
- Brush the top of the puff pastry with egg wash and use the leftover pastry scraps to decorate the fish with an eye and gills. Use the tip of the knife or the large opening of a pastry tip to draw scales on the body and tail.
- Chill in the refrigerator for at least 30 minutes.
- Make the Chive Butter Sauce: In a medium saucepan over medium heat, combine the wine, lemon juice, shallots, and tarragon. Reduce until only a ¼ cup (60 ml) of liquid remains. Add the cream and reduce until the mixture thickens slightly.
- Slowly whisk in the butter, 1 piece at a time, until the sauce is glossy and thickened.
- Remove the tarragon stem and season with salt and pepper. Stir in the chives.
- Preheat the oven to 375℉ (190℃). When the oven is heated. Bake the fish for 15 to 20 minutes, or until the pastry is golden brown.
- Transfer the fish to a platter and garnish with fresh parsley and lemon wedges.
- To serve, cut the fish into individual portions and plate with a drizzle of Chive Butter Sauce.
- Enjoy!
PESTO SALMON PUFF PASTRY RECIPE BY TASTY
Here's what you need: pesto sauce, frozen puff pastry, salmon fillet, salt, pepper, fresh basil, eggs
Provided by Frank Tiu
Categories Dinner
Yield 4 servings
Number Of Ingredients 7
Steps:
- Preheat the oven to 375°F (190°C). Line a baking sheet with parchment paper.
- In a small bowl lined with a strainer, strain the pesto. Set aside the pesto and pesto oil.
- Gently unfold and unroll 1 sheet of puff pastry. Roll out to 11 inches (28 cm) by 16 inches (40 cm). Transfer the puff pastry to the baking sheet.
- Spread half of the pesto onto the middle of the puff pastry in the shape of the salmon fillet. Place the salmon on top of the pesto. Season with salt and pepper. Spread more pesto on top of the salmon.
- Place the other sheet of puff pastry on top of the salmon and press around the salmon fillet to seal. Cut a fish silhouette around the salmon and remove the excess puff pastry.
- Unfold the head flap of the fish pastry. Brush pesto on the puff pastry and layer a small piece of puff pastry on top of the pesto. Repeat once more and refold the head flap.
- Seal the edges by pressing onto the seams of the fish silhouette.
- Use a knife to make indents for the head and fin details.
- Use the tip of the spoon to create indents of the scales.
- Brush the pastry with egg wash.
- Bake for 40 minutes, or until golden brown.
- In a small bowl combine the pesto oil and basil. Brush the pastry with the basil pesto oil.
- Slice and serve while hot.
- Enjoy!
Nutrition Facts : Calories 970 calories, Carbohydrate 58 grams, Fat 69 grams, Fiber 2 grams, Protein 28 grams, Sugar 1 gram
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