Salmon With Vegetables Recipe

SALMON WITH ROOT VEGETABLES



Salmon with Root Vegetables image

This cozy hash is loaded with protein and healthy fats that keep you going on busy days. We've been known to devour it at breakfast, lunch and dinner! -Courtney Stultz, Weir, Kansas

Recipe From tasteofhome.com

Provided by Taste of Home

Categories     Dinner

Time 25m

Yield 6 servings.

Number Of Ingredients: 11

2 tablespoons olive oil
2 medium sweet potatoes, peeled and cut into 1/4-inch cubes
2 medium red potatoes, cut into 1/4-inch cubes
2 medium turnips, peeled and diced
2 medium carrots, peeled and diced
1 teaspoon sea salt, divided
1 teaspoon chili powder
3/4 teaspoon pepper, divided
1/2 teaspoon ground cinnamon
1/2 teaspoon ground cumin
6 salmon fillets (6 ounces each)
Calories 417 calories
Fat21g fat (4g saturated fat)
Cholesterol85mg cholesterol
Sodium464mg sodium
Carbohydrate26g carbohydrate (9g sugars
Fiber4g fiber)
Protein31g protein. Diabetic exchanges

Steps:

  • Preheat oven to 400°. In a large skillet, heat oil over medium heat. Add potatoes, turnips and carrots. Combine 1/2 teaspoon salt, chili powder, 1/2 teaspoon pepper, cinnamon and cumin; sprinkle over vegetables. Cook, stirring frequently, until vegetables are tender, 15-20 minutes., Meanwhile, place salmon, skin side down, in a foil-lined 15x10x1-in. baking pan. Sprinkle with remaining salt and pepper. Bake 10 minutes. Preheat broiler; broil until fish just begins to flake easily, 2-5 minutes. Serve salmon with vegetables.


HONEY-GARLIC SALMON WITH STIR-FRY VEGETABLES



Honey-Garlic Salmon with Stir-Fry Vegetables image

My mother-in-law made this honey-garlic salmon for my husband and me and we loved it. One of the best salmon dishes I have had.

Recipe From allrecipes.com

Provided by jennyknickerbocker

Categories     Main Dish Recipes     Seafood Main Dish Recipes     Salmon     Salmon Fillet Recipes

Time 30m

Yield 4

Number Of Ingredients: 8

½ cup honey
3 tablespoons reduced-sodium soy sauce, divided
1 tablespoon lime juice
3 teaspoons minced garlic, divided
1 ¼ pounds skin-on salmon fillet, uncut
1 tablespoon stir-fry sauce
1 (10 ounce) package frozen stir-fry vegetables
salt and ground black pepper to taste
Calories411 calories
Carbohydrate43.3 g
Cholesterol96.4 mg
Fat12.7 g
Fiber1.7 g
Protein32.8 g
SaturatedFat2.2 g
Sodium723.3 mg
Sugar37.1 g

Steps:

  • Preheat the oven to 450 degrees F (230 degrees C).
  • Place honey in a small microwave-safe bowl. Microwave for 20 to 30 seconds. Add 2 tablespoons soy sauce, lime juice, and 2 teaspoons garlic; whisk to combine.
  • Place salmon skin-side down on large piece of aluminum foil and fold sides up to hold sauce, keeping top of salmon uncovered.
  • Place the foiled salmon in a baking dish. Spoon 1/2 the honey sauce on top.
  • Bake in the preheated oven for about 10 minutes.
  • While salmon bakes, heat stir-fry sauce in a medium skillet over medium-high heat. Add remaining garlic; saute until fragrant, about 1 minute. Add frozen vegetables; toss to coat. Reduce heat to medium; cook and stir vegetables for 1 more. Add remaining soy sauce; season with salt and pepper. Toss to coat. Saute until vegetables are thoroughly heated through and moderately crunchy, 5 to 10 minutes.
  • Spoon some of the remaining honey sauce over salmon and bake for 5 minutes. Adjust oven to broil and broil salmon until fish flakes easily with a fork, about 1 minute more.
  • Cut salmon into 4 pieces; plate and drizzle remaining sauce on top. Serve with the stir-fry vegetables.


SALMON WITH VEGETABLE SALSA



Salmon with Vegetable Salsa image

This recipe is delightful. You can pair the salsa with grilled chicken breasts or barbecued shrimp kabobs, too. The only fresh ingredient not available in my son's garden was the avocado! Make a double batch of the salsa to serve with crisp tortilla chips. -Priscilla Gilbert, Indian Harbour Beach, Florida

Recipe From tasteofhome.com

Provided by Taste of Home

Categories     Dinner

Time 30m

Yield 4 servings.

Number Of Ingredients: 14

1-1/2 cups grape tomatoes, halved
1-1/2 cups chopped peeled cucumber
1 medium ripe avocado, peeled and cubed
1 small red onion, chopped
2 tablespoons minced fresh cilantro
1 jalapeno pepper, seeded and minced
2 tablespoons lime juice
1/2 teaspoon salt
FISH:
4 salmon fillets (6 ounces each)
1 tablespoon lime juice
1/2 teaspoon salt
1/4 teaspoon cayenne pepper
1 tablespoon butter
Calories 438 calories
Fat28g fat (6g saturated fat)
Cholesterol108mg cholesterol
Sodium721mg sodium
Carbohydrate11g carbohydrate (3g sugars
Fiber4g fiber)
Protein36g protein.

Steps:

  • In a large bowl, combine the tomatoes, cucumber, avocado, onion, cilantro, jalapeno, lime juice and salt; set aside., Drizzle salmon with lime juice. Sprinkle with salt and cayenne pepper. In a large skillet, cook fillets in butter for 3-4 minutes on each side or until fish flakes easily with a fork. Serve with salsa.


STEAMED SALMON AND VEGETABLES



Steamed Salmon and Vegetables image

I studied abroad and didn't have an oven. Since I usually bake salmon and didn't have an oven, I had to get creative with the stove and came up with this steamed version.

Recipe From allrecipes.com

Provided by Jace

Categories     Main Dish Recipes     Seafood Main Dish Recipes     Salmon     Salmon Steak Recipes

Time 30m

Yield 4

Number Of Ingredients: 9

water as needed
4 cups frozen green beans
2 cloves garlic
4 white mushrooms, or more to taste
¼ white onion
½ orange
1 tablespoon Italian seasoning
4 (4 ounce) salmon steaks
1 tablespoon seafood seasoning (such as Old Bay®), or to taste
Calories215.5 calories
Carbohydrate10.5 g
Cholesterol50.4 mg
Fat6.8 g
Fiber4 g
Protein26.7 g
SaturatedFat1.5 g
Sodium429.4 mg
Sugar3.9 g

Steps:

  • Fill a skillet with 1/2 inch water. Add frozen beans, turn heat to high, and allow beans to thaw and cook, about 10 minutes.
  • Meanwhile, mince garlic, cut mushrooms and onion into slices, and slice orange into rings. Layer into the skillet in that same order and sprinkle Italian seasoning on top. Place salmon steaks on top and sprinkle heavily with seafood seasoning.
  • Reduce heat to medium, cover, and cook until fish flakes easily with a fork, about 10 minutes. Serve with green beans.


SALMON BURGERS WITH SPICY QUICK-PICKLED VEGETABLES



Salmon Burgers with Spicy Quick-Pickled Vegetables image

Recipe From foodnetwork.com

Provided by Valerie Bertinelli

Categories     main-dish

Time 2h

Yield 6 servings

Number Of Ingredients: 23

4 green onions, roughly chopped
1 red bell pepper, roughly chopped
One 2-inch piece ginger, peeled and roughly chopped
1 clove garlic, peeled and roughly chopped
1 tablespoon lime zest, from 1 lime
1 pound salmon, skin removed and cut into 1 1/2-inch cubes
1 1/4 cups panko breadcrumbs
1 bunch cilantro, stems chopped (about a ¼ cup) and leaves with tender stems reserved to top the burgers
1 tablespoon sweet chili sauce
1 teaspoon toasted sesame oil
1 tablespoon low-sodium soy sauce
Spicy Quick-Pickled Vegetables, recipe follows
Nonstick cooking spray
2 tablespoons vegetable oil
1/3 cup mayonnaise
6 oblong brioche buns, sliced in half through the middle
1 1/2 cups distilled white vinegar
2 teaspoons pickling spice
Kosher salt
2 Persian cucumbers, sliced into 1/8-inch-thick rounds
1 carrot, peeled and sliced into 1/8-inch-thick rounds
1 shallot, sliced into 1/8-inch-thick rings
1 Fresno chile, stem removed and thinly sliced

Steps:

  • Add the green onion, pepper, ginger, garlic and lime zest to a 12-to-14 cup food processor fitted with the blade attachment. Pulse until the vegetables are finely chopped. Add the salmon, panko, cilantro stems, sweet chili sauce, sesame oil and soy sauce. Pulse to roughly chop the salmon and incorporate into the vegetable mixture. The mixture should be chunky, not a paste. Lightly coat clean hands with nonstick cooking spray and form 6 patties the same shape and size as the buns, about 1/2 cup each.
  • Heat a large nonstick skillet over medium-high heat. Add the vegetable oil and swirl to cover the pan. Add the patties and cook until the internal temperature is 145 degrees F, about 4 minutes per side.
  • Assemble the burgers: Lay buns cut side-up on a clean work surface. Spread the mayonnaise evenly inside all of the buns. Place a salmon patty on each of the bottom buns, top with desired amount of pickled vegetables and cilantro leaves. Place bun tops on and serve.
  • Add the vinegar, 1/2 cup of water, pickling spice and 1/2 teaspoon of salt to a small saucepan. Over medium heat bring the mixture to a simmer, then turn off the heat and add the cucumbers, carrot, shallot and chile. Cool completely. Refrigerator in an airtight container for up to 5 days.


MUSTARD SALMON WITH SPRING VEGETABLE STEW



Mustard Salmon With Spring Vegetable Stew image

Fresh wild salmon, which is available in spring and summer, is preferred for its superior flavor and brilliant color. Here, a large piece of boneless fillet is seasoned with crushed fennel seed, coarse black pepper and Dijon mustard, which contrast nicely with the salmon's sweetness. To accompany the salmon, a combination of spring vegetables is lightly simmered with butter for a French-style stew. Sizzling brown mustard seeds and green chile in oil - the technique called tadka in Indian cooking- supplies a welcome spicy finish.

Recipe From cooking.nytimes.com

Provided by David Tanis

Categories     dinner, seafood, main course

Time 45m

Yield 4 servings

Number Of Ingredients: 17

1 1/2 pounds boneless, skin-on center-cut salmon fillet, preferably wild or sustainably farmed
Kosher salt
1 teaspoon coarse-crushed fennel seed (use a mortar or spice mill)
1/2 teaspoon coarse-ground black pepper
2 tablespoons Dijon mustard
2 tablespoons unsalted butter
1 medium fennel bulb, diced
1 pound medium asparagus, trimmed and cut into 1-inch lengths
4 ounces sugar snap peas, topped, tailed and halved crosswise (about 1 cup)
3/4 pound English peas in the pod, shucked (about 1 cup)
5 ounces cauliflower, cut into tiny florets (about 2 cups)
6 medium scallions, white and green parts, sliced at an angle in 1/4-inch lengths
1 tablespoon safflower oil or other vegetable oil
1 teaspoon brown mustard seeds
1 serrano chile, finely chopped, or less, to taste
1 tablespoon chopped tarragon
2 tablespoons chopped flat-leaf parsley

Steps:

  • Heat oven to 375 degrees. Sprinkle salmon lightly on both sides with kosher salt. Place skin-side down in a low baking dish. Sprinkle top of fish with fennel and black pepper. Smear mustard evenly over the surface. Leave for at least 10 minutes to absorb seasoning and come to room temperature.
  • Bake salmon, uncovered, just until white juices begin to surface at sides and top, 10 to 15 minutes, depending on thickness. Remove and let rest 5 minutes. (Salmon should be perfectly cooked, still moist at center.)
  • As salmon cooks, make the vegetable stew: Set a Dutch oven or wide, heavy skillet over medium-high heat. Melt butter, then add the fennel. Season lightly with salt. Let fennel cook without browning, stirring frequently until just done, about 5 minutes. Add asparagus, sugar snap peas, shucked peas, cauliflower, scallions and a small pinch of salt. Stir to combine and add ¼ cup water. Raise heat to high and cover pot. Cook for 5 minutes, until vegetables are tender-crisp and just done (residual heat will cook them further). Turn off heat and transfer vegetables to a serving dish.
  • In a tiny skillet, heat oil over medium-high. When oil is wavy, add mustard seeds and serrano chile, and stir together. When mustard seeds begin to sputter and pop, pour contents of skillet over the vegetable stew. Top with tarragon and parsley.
  • For each serving, place a piece of salmon on a warmed plate. Spoon some vegetables over and around salmon. Pass remaining vegetables at the table.




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