SPICY GARLIC SALMON
This is an unbelievably delicious and quick salmon recipe. You can play around with the ingredients: add fresh basil leaves instead of the chili or balsamic instead of the lemon juice. The wholegrain mustard is essential. You are guaranteed to love this one! Serve with a green salad, and enjoy!
Provided by Natalie
Categories Main Dish Recipes Seafood Main Dish Recipes Salmon Baked Salmon Recipes
Time 25m
Yield 2
Number Of Ingredients 8
Steps:
- Preheat oven to 400 degrees F (200 degrees C). Line a medium baking dish with aluminum foil. Lightly grease foil.
- With a mortar and pestle, grind together the garlic, chile pepper, and olive oil. Mix into a thick paste with the mustard, lime juice, salt, and pepper. Place the salmon fillets in the prepared baking dish, and coat with the paste mixture.
- Bake salmon 12 to 15 minutes in the preheated oven, or until fish is easily flaked with a fork.
Nutrition Facts : Calories 344.5 calories, Carbohydrate 3.4 g, Cholesterol 82.5 mg, Fat 23 g, Fiber 0.6 g, Protein 29.5 g, SaturatedFat 4.2 g, Sodium 561.1 mg, Sugar 0.5 g
ONE-PAN SALMON AND EGG BAKE RECIPE BY TASTY
Here's what you need: salmon, egg, olive oil, spinach, garlic, lemon, salt, pepper
Provided by Joey Firoben
Categories Dinner
Yield 1 serving
Number Of Ingredients 8
Steps:
- Preheat oven to 325°F (160°C).
- Pour oil into a small, oven-safe skillet. Place the spinach and garlic in the skillet, season with a pinch of salt and pepper, and mix well so that everything is evenly coated.
- Place the salmon on 1 side of the pan, then form a well on the other side and crack an egg, making sure it stays intact.
- Season the tops of the salmon and the egg with another pinch of salt and pepper.
- Bake for 20-25 minutes, until the salmon reaches an internal temperature of 140°F (60°C). (The temperature will continue to rise once it rests out of the oven.)
- Squeeze a bit of fresh lemon juice over the salmon fillet for more flavor and let the salmon rest for 5 minutes before serving.
- NOTE: If you want a runny egg yolk, follow steps 1-3, then place the skillet in the preheated oven. Halfway through the cooking process (about 10 minutes in), crack a cold egg into the well of the spinach and replace the skillet in the oven for another 10-15 minutes. The salmon will be cooked through, the egg white will show color, and the yolk will be gloriously runny.
- Enjoy!
Nutrition Facts : Calories 603 calories, Carbohydrate 13 grams, Fat 41 grams, Fiber 4 grams, Protein 43 grams, Sugar 3 grams
SALMON WITH GINGER AND LEMON GRASS BROTH
Provided by Nigella Lawson
Categories dinner, quick, main course
Time 20m
Yield 2 to 3 servings
Number Of Ingredients 9
Steps:
- In a large wide saucepan into which a steamer will fit, combine chicken stock and 6 cups water. Place over high heat to bring to a boil. When water boils, add lemon grass, scallion, ginger, lime juice and fish sauce, and reduce heat to low.
- Put salmon in a steamer over simmering broth. Cover and cook just until salmon has turned pale pink. Remove steamer from pan, and add mushrooms and bok choy to broth.
- Return broth to a simmer. Remove lemon grass and discard. Add salmon cubes to broth. Ladle soup into bowls and serve.
Nutrition Facts : @context http, Calories 377, UnsaturatedFat 12 grams, Carbohydrate 12 grams, Fat 21 grams, Fiber 2 grams, Protein 35 grams, SaturatedFat 5 grams, Sodium 2434 milligrams, Sugar 3 grams
SALMON WITH SPICED EGGPLANT BROTH
Provided by Molly O'Neill
Categories dinner, main course
Time 1h
Yield Four servings
Number Of Ingredients 24
Steps:
- To make the vinaigrette: Combine the shallots, vinegar, lemon juice, salt and pepper in a glass or ceramic bowl. Whisk in the olive oil. Set aside.
- To make the eggplant broth: Heat olive oil in a saute pan over medium-low heat. Add the garlic and cook until soft, about 10 minutes. Remove and discard. Add eggplant, onion and carrot and saute over high heat until golden, about 5 minutes. Add vinegar and simmer until it glazes the pan. Add chicken or vegetable broth and oregano. Simmer until reduced to about 2 1/2 cups, about 30 minutes. Strain. Set aside.
- Prepare the grill. Heat the oil in a seasoned cast-iron skillet over high heat until it begins to smoke. Add the artichokes and carrots and saute, stirring constantly, until seared, about 3 minutes. Add the eggplant broth, salt, pepper, shallots and currants. Lower the heat and simmer for 5 minutes.
- Pour broth into a saucepan and simmer. While the broth is simmering, grill the salmon over hot coals until medium rare, about 2 to 3 minutes per side. Pour 1/4 of the broth into each of four bowls. Add the salmon and top with the vegetables. Drizzle with 1 tablespoon of the vinaigrette and garnish with parsley.
BROILED SALMON WITH AB'S SPICE POMADE
Provided by Alton Brown
Categories main-dish
Time 1h10m
Yield 6 to 8 main course servings
Number Of Ingredients 11
Steps:
- Rub sheet pan with the 2 teaspoons of oil and place side of salmon in pan. Salt and pepper salmon. Set aside. Add coriander, fennel seed, cumin seed, star anise, onion powder, garlic powder and cayenne pepper to a blender. Turn blender on high and process until whole spices become powder. With blender running, pour in 1/3 cup canola oil and blend until well combined. Stop blender to brush down sides of container, if necessary. Brush salmon with spice mixture. Allow salmon to sit at room temperature for 30 minutes. Preheat oven to the high broiler setting. Place salmon in the oven 6-inches from broiler. Cook until salmon reaches an internal temperature of 131 degrees F. This will take approximately 15 minutes, but will vary with different ovens. Remove from oven and let rest for 10 minutes, and then serve immediately. Note that the internal temperature of the fish will a rise a little as carry-over cooking occurs.;
SEARED SALMON WITH SPICY RED PEPPER AIOLI
Provided by Ina Garten Bio & Top Recipes
Categories main-dish
Time 25m
Yield 4 servings
Number Of Ingredients 9
Steps:
- Preheat the oven to 400 degrees F.
- For the aioli, chop the garlic and chipotle pepper together on a cutting board to make a coarse paste. Place the paste in a food processor, add the lime juice and roasted red peppers, and purée. Add the mayonnaise, 1/4 teaspoon salt, and 1/4 teaspoon black pepper and process until smooth. Set aside.
- For the salmon, place a large (12-inch), dry cast-iron skillet over high heat for 5 minutes. Place the salmon fillets on a board, pat dry with paper towels, and rub all over with olive oil. With the fillets rounded side up, sprinkle them with 1 1/2 teaspoons salt and 3/4 teaspoon black pepper.
- Place the salmon in the skillet rounded side down and cook over medium-high heat for exactly 2 minutes without moving! Using a large metal spatula, turn the fillets rounded side up and place the skillet in the oven. Roast for 3 to 4 minutes, until the centers are rare. Cover the pan loosely with aluminum foil and allow the salmon to rest for 3 to 4 minutes for medium-rare or 5 minutes for medium. Serve the salmon hot with the aioli and a wedge of lime for squeezing.
SPICED SALMON
This delicious, moist fish is very quick and easy to prepare. It gets a little sweetness from brown sugar, but overall the seasonings are mild and give this dish broad appeal. It's a wonderful way to enjoy healthy salmon.-Donna Reynolds, Innisfail, Alberta
Provided by Taste of Home
Categories Dinner
Time 20m
Yield 8 servings.
Number Of Ingredients 13
Steps:
- Mix all ingredients except salmon; brush over salmon., Place salmon, skin side down, on an oiled grill rack or on a lightly oiled baking sheet. Grill, covered, over medium heat or broil 4 in. from heat until fish just begins to flake easily with a fork, 10-15 minutes.
Nutrition Facts : Calories 256 calories, Fat 17g fat (4g saturated fat), Cholesterol 65mg cholesterol, Sodium 330mg sodium, Carbohydrate 5g carbohydrate (5g sugars, Fiber 0 fiber), Protein 20g protein. Diabetic Exchanges
BROILED SALMON WITH CURRIED EGGPLANT CHUTNEY AND STEAMED HARICOTS VERTS AND POTATOES
Number Of Ingredients 15
Steps:
- In a saucepan simmer eggplant, bell pepper, and onion in water, lemon juice, and cider vinegar with curry powder, mustard seeds, and 1/4 cup brown sugar, uncovered, stirring occasionally, 20 minutes, or until most of liquid is evaporated. Season mixture with salt and stir in parsley. Cool chutney to room temperature. Chutney may be made 1 week ahead and chilled, covered.
- Preheat broiler.
- In a bowl stir together balsamic vinegar, mustard, cayenne, remaining tablespoon brown sugar, and salt to taste and add salmon, turning to coat. Arrange fish, skin side down, on rack in broiler pan and broil about 4 inches from heat 7 minutes, or until just cooked through. Discard skin.
- Serve fish with chutney and haricots verts and potatoes.
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