SALMON WITH POTATOES AND RED ONIONS
Try other fish fillets, like cod or trout. Any variety of small potato will work, too.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Seafood Recipes Salmon Recipes
Time 40m
Number Of Ingredients 7
Steps:
- In a large skillet, heat oil over medium-high. Add onions and season with salt and pepper. Cook until onions are golden brown, 4 minutes, turning once. Add potatoes, broth, and 4 sprigs thyme and bring to a boil. Reduce to a simmer and cover. Cook until potatoes are just tender when pierced with a knife, about 20 minutes.
- Season each fillet with salt and pepper and top with 1 sprig thyme. Place salmon on top of potatoes. Cover and cook until salmon is opaque throughout, 7 to 9 minutes. Serve salmon with potatoes, onions, and cooking liquid.
Nutrition Facts : Calories 282 g, Fat 9 g, Fiber 2 g, Protein 26 g
ROASTED SALMON WITH RED POTATOES AND DILL
This is one of those great meal ideas for after work. I'm always looking for quick, easy and delicious dinners that combine fresh ingredients in a flash. I believe this originally appeared in Good Housekeeping magazine but have seen it on other cooking sites with no reference.
Provided by WildLime
Categories < 60 Mins
Time 50m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Preheat oven to 450°.
- In a 15 1/2" x 10 1/2" jelly roll pan, toss potatoes with oil, salt and pepper. Roast potatoes in oven for 10 minutes.
- After 10 minutes, remove pan from oven. With spatula, push potatoes to one end of the pan to make room for the fish.
- Place fish in pan, sprinkle with 1/2 t. salt. Return to oven and continue roasting with potatoes for 15 minutes or until fish flakes easily and potatoes are brown. At this point, you may need to remove the fish and continue roasting the potatoes until done.
- Transfer fish to a platter, top with horseradish sauce and half of the fresh or dried dill.
- Toss potatoes with remaining dill and serve alongside the salmon.
Nutrition Facts : Calories 352.1, Fat 9.5, SaturatedFat 1.5, Cholesterol 87.5, Sodium 583.4, Carbohydrate 28.1, Fiber 3.2, Sugar 2.3, Protein 36.9
SAUTEED SALMON WITH RED ONION MARMALADE
Provided by Food Network
Time 45m
Yield 3 servings
Number Of Ingredients 12
Steps:
- Season the salmon with salt and pepper on both sides. Make 2 or 3 slits across the skin of the salmon. Place a cast-iron skillet over high heat. Add enough peanut oil to lightly coat the bottom of the pan. Just as the oil begins to smoke add the salmon, skin-side down and cook for 4 minutes. Lower the heat and cook the salmon all the way on the same side, about 10 minutes - it will cook from the bottom up. During the last 30 seconds or so, spoon some of the oil over the top of the salmon to help cook it through.
- While the salmon is cooking, make the sauce. In a stainless steel saute pan over medium heat, add 1 tablespoon butter and the oil. When the butter is melted, add the onions and cook until translucent but not browned, about 6 minutes, stirring constantly. Season with salt and pepper. Deglaze with the balsamic vinegar and red wine. Add the thyme and cook until the liquid is almost completely reduced, about 3 minutes. Add the cream and bring to a simmer. Cook until the cream is slightly reduced and starts to thicken, about 3 to 4 minutes, stirring occasionally. Be careful as the cream could boil over at this point. Once the cream is reduced, remove the thyme sprig. Season, to taste, with salt and pepper. Stir in the remaining butter.
- Spoon the onion marmalade onto plates. Top with the salmon and garnish with chive flowers.
SLOW-ROASTED SALMON WITH POTATOES
Provided by Food Network Kitchen
Categories main-dish
Time 1h25m
Yield 6 servings
Number Of Ingredients 11
Steps:
- Preheat the oven to 450 degrees F. Toss the leeks in a roasting pan with 1/3 cup olive oil; season with salt. Roast until slightly golden, about 30 minutes.
- Meanwhile, place the salmon in another shallow pan and rub with the remaining 1 tablespoon olive oil. Set aside to come to room temperature.
- When the leeks are done, reduce the oven temperature to 275 degrees F. Season the salmon with salt, place over the leeks and brush with the oil in the pan. Roast until firm, 30 to 40 minutes.
- Meanwhile, cook the potatoes in a pot of boiling salted water until fork-tender, about 10 minutes; drain.
- Pulse the shallot in a food processor until minced. Add the butter, chives, tarragon, parsley, lemon juice, and salt to taste and pulse until combined.
- Remove the salmon from the oven and top with half of the herb butter; top the potatoes with the rest. Slice the salmon, season with salt and serve with the leeks and potatoes.
BAKED SALMON WITH RED POTATOES AND SQUASH
I wanted to make my Girlfriend dinner one night and didn't know how to acutally make salmon. So I looked at about 30 recipes and found one common factor, cook until flakey. so that's what I did.
Provided by AzBryan
Categories Potato
Time 1h20m
Yield 2-3 serving(s)
Number Of Ingredients 14
Steps:
- Cut potatoes into small bite sized chunks.
- Slice zucchini and yellow squash into 1/4" slices.
- Mince all garlic. Use more or less to your taste.
- Slice lemon in to 8ths.
- Turn oven on to 350 degrees.
- In a big skillet put 3-4 Tbsp of olive oil. Turn heat on medium to medium-high.
- Place the potatoes in the skillet and season to taste with garlic (a little less than half), chili powder (I also use Cayenne pepper), salt, pepper, oregano, basil and thyme.
- Toss in pan or use a spatula so that all the potatoes are evenly covered.
- Season zucchini and squash the same as the potatoes.
- Cook potatoes for 10-15 minutes until ALMOST done. Turn heat to medium-low or medium.
- Add zucchini and squash to potatoes and toss (or turn with spatula).
- Wash salmon fillet and place in large square baking pan 11 X 7 X 2 is good (just know that it has to be big enough for the salmon and all the potatoes and squash).
- Score the salmon length-wise (as if you were going to make 3 strips of fish) about half way through the meat. DO NOT CUT ALL THE WAY THOROUGH.
- In the two pockets you just made in the fish, stuff the minced garlic. Then squeeze 2 or 3 of the lemon slices (juice AND pulp) over the fish, and place two tablespoons of butter (margarine can be used, but will make the fish greasy) over each pocket.
- Sprinkle salmon with chili powder, and pepper.
- After potatoes and squash are done (potatoes are soft) dump the whole skillet over the salmon and put in the oven on the middle rack and bake until the salmon is flakey (about 30 minutes).
Nutrition Facts : Calories 1674.9, Fat 81.6, SaturatedFat 24.2, Cholesterol 374.8, Sodium 812.9, Carbohydrate 83, Fiber 11.4, Sugar 12.9, Protein 152.1
SPICED SALMON WITH SUGAR SNAP PEAS AND RED ONION
Seared sugar snap peas and red onions make a sweet accompaniment to silky salmon fillets in this lovely springtime one-pan meal. The salmon fillets, coated in a garlicky spice blend, are briefly browned, leaving fragrant, savory drippings in the pan. Those drippings then season the vegetables, infusing them as they cook. Keep an eye on the salmon, especially if you prefer it on the rare side. Thin fillets in particular are all too easy to overcook.
Provided by Melissa Clark
Categories dinner, easy, weekday, seafood, main course
Time 30m
Yield 4 to 6 servings
Number Of Ingredients 9
Steps:
- Heat oven to 400 degrees. In a small bowl, stir together 1 tablespoon oil, garlic and baharat. Season salmon all over with salt and black pepper. Rub spice mixture all over salmon. Set salmon aside while slicing the onions and sugar snap peas.
- Cut the onions in half root-to-stem, then peel them and slice into 1/4-inch-thick half-moons. Trim the peas and cut them in half crosswise.
- In a large, preferably nonstick ovenproof skillet, heat 2 tablespoons oil over high heat. Add fish, skin-side down if there's skin, and cook until browned, 3 to 4 minutes. Transfer salmon to a plate, browned-side up. (Don't sear the other side; the salmon will finish cooking in the oven.)
- Reduce heat to medium and add the remaining tablespoon of oil to the skillet. Stir in onions and cook until lightly golden, 3 minutes. Add snap peas and a pinch each of salt and pepper, stirring everything to coat with pan juices. Cook until peas have softened and browned slightly, 5 to 7 minutes. Put salmon, browned-side up, on top of peas and transfer pan to the oven. Roast until fish is just cooked through, 5 to 8 minutes longer.
- Squeeze a little lime juice over salmon and transfer fish to serving plates. Stir herbs into peas and onions. Taste, and add more salt and lime juice, if needed. Serve with the salmon, with the lime wedges on the side.
ONION SALMON
This is a great way to barbecue salmon for gatherings. It adds some superficial flavor without hiding the salmons' own great taste.
Provided by Dylan Fitterer
Categories Salmon Fillets
Time 25m
Yield 4
Number Of Ingredients 3
Steps:
- Preheat an outdoor grill for medium heat and lightly oil grate.
- Place the salmon on a large sheet of aluminum foil. Place the onion rings on top of the filet. Pepper to taste. Wrap the foil around the salmon, but don't seal the top.
- Place the salmon (still in foil) onto a preheated grill and cover. Cook for 15 minutes or until salmon flakes easily with a fork.
Nutrition Facts : Calories 218.7 calories, Carbohydrate 2.6 g, Cholesterol 67 mg, Fat 12.3 g, Fiber 0.5 g, Protein 22.9 g, SaturatedFat 2.5 g, Sodium 68.1 mg, Sugar 1.2 g
MOM'S SALMON AND POTATO BAKE
During World War II when meat was scarce, my mother used to feed her large family casseroles using whatever meat or fish was available. My favorite is a type of baked casserole with salmon and potato which not only tasted great, but one which satisfied her family of seven kids.
Provided by Andytofu
Categories Casseroles
Time 1h35m
Yield 6
Number Of Ingredients 8
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Butter a casserole dish.
- Place one layer of potato and onion slices in the prepared dish. Add salmon. Sprinkle flour over top until salmon layer is covered. Sprinkle with 1/2 of the salt and pepper. Layer with remaining onion and potato slices, then sprinkle with remaining salt and pepper. Add milk and top with butter.
- Bake, covered, in the preheated oven until golden brown, about 1 hour and 15 minutes.
Nutrition Facts : Calories 392 calories, Carbohydrate 57.3 g, Cholesterol 37.1 mg, Fat 7.5 g, Fiber 6.7 g, Protein 23.9 g, SaturatedFat 2.5 g, Sodium 485.8 mg, Sugar 4.9 g
SHEET-PAN HARISSA SALMON WITH POTATOES AND CITRUS
In this 30-minute recipe, harissa, ginger and orange are combined to create a vibrant, spicy marinade for rich salmon fillets. The potatoes and red onion get a jump-start roasting, while the fish takes a quick dip in the marinade. Then the salmon is added to the sheet pan so everything finishes cooking together. This meal looks impressive right on the pan, so serve it from there and cut down on cleanup. You've got better things to do.
Provided by Colu Henry
Categories dinner, easy, weekday, seafood, main course
Time 30m
Yield 4 servings
Number Of Ingredients 13
Steps:
- Heat oven to 450 degrees. Lay salmon on a plate, and season with salt and pepper. In a shallow bowl, whisk together harissa, ginger, garlic, orange zest and juice. Spoon the mixture over the flesh and sides of the fish, and let marinate at room temperature.
- Meanwhile, line a sheet pan with parchment paper (or use a nonstick sheet pan). In a large bowl, toss together the potatoes and onion with the olive oil, and season well with salt and pepper. Arrange them on the sheet pan in 1 layer, leaving 4 spaces for the salmon fillets to be added later. Roast until the potatoes are beginning to brown and are almost cooked through, about 20 minutes.
- Add the salmon to the sheet pan skin-side down, and roast until the fish is opaque and cooked through and the potatoes are crisp, about 8 minutes more. Scatter cilantro and scallions over everything, and season with flaky salt.
Nutrition Facts : @context http, Calories 523, UnsaturatedFat 19 grams, Carbohydrate 25 grams, Fat 30 grams, Fiber 3 grams, Protein 38 grams, SaturatedFat 6 grams, Sodium 793 milligrams, Sugar 3 grams
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