Salmonfilletswgreensauce Recipes

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SALMON WITH GREEN SAUCE



Salmon with Green Sauce image

A flavorful green sauce of parsley and cilantro blankets salmon for a truly healthy and satisfying meal.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Seafood Recipes     Salmon Recipes

Time 25m

Number Of Ingredients 7

4 salmon fillets (6 ounces each)
1 cup fresh parsley leaves
1 cup fresh cilantro leaves and stems
3 tablespoons water
3 tablespoons fresh lemon juice
4 garlic cloves
3/4 teaspoon coarse salt

Steps:

  • In a food processor or blender, puree parsley leaves, cilantro leaves and stems, water and fresh lemon juice, garlic cloves, and coarse salt until smooth.
  • Place salmon in a single layer on a heatproof plate. In a 12-inch skillet fitted with a round rack, bring 1 inch of water to a simmer over medium heat. Place plate with salmon on rack. Spoon half of parsley mixture on fillets.
  • Cover; steam until fish flakes with a fork, 7 to 9 minutes (add more water as needed). Transfer salmon to serving plates; discard skin. Stir juices from steaming plate into remaining parsley mixture; spoon over salmon.

Nutrition Facts : Calories 272 g, Fat 15 g, Protein 28 g

SALMON FILLETS ON GREENS



Salmon Fillets on Greens image

These lightly seasoned salmon fillets are surrounded by fresh veggies and crunchy noodles, then drizzled with a homemade dill dressing. Bernadette Bennett of Waco, Texas shared the recipe.

Provided by Taste of Home

Categories     Lunch

Time 30m

Yield 2 servings.

Number Of Ingredients 15

2 salmon fillets (6 ounces each)
1 tablespoon butter
1 teaspoon canola oil
1/2 teaspoon dried basil
1/4 teaspoon dried oregano
1/4 cup mayonnaise
2 teaspoons dill weed
2 teaspoons 2% milk
3/4 teaspoon lemon juice
1/8 teaspoon ground mustard
1/8 teaspoon pepper
2 cups torn leaf lettuce
1/2 cup chopped tomato
1/4 cup chopped red onion
1/4 cup chow mein noodles

Steps:

  • In a large skillet, cook the salmon in butter and oil over medium-high heat for 2 minutes on each side. Sprinkle with basil and oregano. Reduce heat. Cover and cook for 10-15 minutes or until fish flakes easily with a fork., Meanwhile, in a small bowl, whisk together the mayonnaise, dill, milk, lemon juice, mustard and pepper until blended; set aside. Line two salad plates with lettuce. Layer with tomato, onion and chow mein noodles. Drizzle with salad dressing. Top with salmon.

Nutrition Facts : Calories 519 calories, Fat 36g fat (7g saturated fat), Cholesterol 119mg cholesterol, Sodium 435mg sodium, Carbohydrate 13g carbohydrate (4g sugars, Fiber 2g fiber), Protein 36g protein.

BEST EVER SALMON SAUCE



Best Ever Salmon Sauce image

I'm originally from the Pacific Northwest and consider myself a salmon purest. This is the ONLY sauce I will EVER serve with my very favorite fish.

Provided by tealdawg

Categories     Side Dish     Sauces and Condiments Recipes     Sauce Recipes

Time 15m

Yield 8

Number Of Ingredients 6

1 cup butter
¼ cup soy sauce
2 tablespoons Dijon mustard
3 cloves garlic, minced
2 teaspoons ketchup
1 teaspoon Worcestershire sauce

Steps:

  • Heat butter, soy sauce, mustard, garlic, ketchup, and Worcestershire sauce in a saucepan over medium heat until butter is melted and sauce comes to a gentle simmer, about 10 minutes. Serve warm.

Nutrition Facts : Calories 215 calories, Carbohydrate 2.2 g, Cholesterol 61 mg, Fat 23 g, Fiber 0.1 g, Protein 0.8 g, SaturatedFat 14.6 g, Sodium 729.2 mg, Sugar 0.5 g

BALSAMIC-GLAZED SALMON FILLETS



Balsamic-Glazed Salmon Fillets image

A glaze featuring balsamic vinegar, garlic, honey, white wine and Dijon mustard makes baked salmon fillets extraordinary.

Provided by ISYBEL

Categories     Main Dish Recipes     Seafood Main Dish Recipes     Salmon     Baked Salmon Recipes

Time 30m

Yield 6

Number Of Ingredients 8

6 (5 ounce) salmon fillets
4 cloves garlic, minced
1 tablespoon white wine
1 tablespoon honey
⅓ cup balsamic vinegar
4 teaspoons Dijon mustard
salt and pepper to taste
1 tablespoon chopped fresh oregano

Steps:

  • Preheat oven to 400 degrees F (200 degrees C). Line a baking sheet with aluminum foil, and spray with non-stick cooking spray.
  • Coat a small saucepan with non-stick cooking spray. Over medium heat, cook and stir garlic until soft, about 3 minutes. Mix in white wine, honey, balsamic vinegar, mustard, and salt and pepper. Simmer, uncovered, for about 3 minutes, or until slightly thickened.
  • Arrange salmon fillets on foil-lined baking sheet. Brush fillets with balsamic glaze, and sprinkle with oregano.
  • Bake in preheated oven for 10 to 14 minutes, or until flesh flakes easily with a fork. Brush fillets with remaining glaze, and season with salt and pepper. Use a spatula to transfer fillets to serving platter, leaving the skin behind on the foil.

Nutrition Facts : Calories 288.4 calories, Carbohydrate 6.5 g, Cholesterol 83.8 mg, Fat 15.5 g, Protein 28.5 g, SaturatedFat 3.1 g, Sodium 171.2 mg, Sugar 4.9 g

SALMON FILLETS W/GREEN SAUCE



Salmon Fillets W/Green Sauce image

This is a very simple yet elegant dinner when served with some steamed broccoli, small wedges of baked squash, a tossed salad and french bread. the sauce keeps for a few days and is great on other seafood, or just eaten out of the bowl with a spoon. Don't let the anchovy paste scare you....I hate anchovies, but it gives the sauce a great flavor, you don't even know it's in there. I had this at a friends house when I was in Oregon on business, and she used fresh salmon filets. it was sooooooooo good, so I begged her for the recipe.

Provided by SCOOBYBOO

Categories     Savory

Time 3h50m

Yield 4 serving(s)

Number Of Ingredients 20

1 -2 lb salmon fillet
1/2 cup dry white wine
1/2 cup olive oil
1 tablespoon lemon juice
1/2 teaspoon salt
1/4 teaspoon pepper
1/4 teaspoon thyme
1/4 teaspoon marjoram
1 tablespoon fresh parsley, chopped
1 cup spinach leaves
3 sprigs fresh parsley
1/4 cup watercress leaf
2 tablespoons lemon juice
2 tablespoons green onions
1/4 teaspoon dry mustard
1 teaspoon dry basil
1 teaspoon anchovy paste
3 dashes Tabasco sauce
1 cup mayonnaise
1/4 cup capers, rinsed and drained

Steps:

  • Mix wine, olive oil, lemon juice, salt, pepper, thyme, marjoram and 2 tbsp parsley together and pour over salmon filets.
  • marinate at least three hours, turning occasionally.
  • bake salmon at 400 degrees for 15-20 minutes.
  • while your salmon filets are marinating, make the sauce.
  • place spinach, remaining parsley, watercress and green onions in a food processor and blend will.
  • add lemon juice, mustard, basil and tabasco and blend again.
  • add mayonnaise and blend.
  • fold in capers.
  • taste for seasoning and refrigerate until chilled.
  • NOTE~~~~PREP TIME INCLUDES MARINATING TIME.

Nutrition Facts : Calories 638.5, Fat 50.9, SaturatedFat 7.3, Cholesterol 76.1, Sodium 1124.7, Carbohydrate 17.1, Fiber 0.8, Sugar 4.5, Protein 24.5

THE ULTIMATE SALMON FILLETS



The Ultimate Salmon Fillets image

Living on the west coast, we have eaten a great deal of salmon. This is ABSOLUTELY the best way we have found to cook it. It is so moist and the flavor is fantastic! Many reviewers have said that they think the cheese, especially the cheddar is unnecessary, and I have to admit that I omit the cheddar cheese myself. The flavour is a little too strong and it is extra fat that is not needed. I do like the sprinkling of parmesan with the paprika because it looks so nice when it is broiled. Using light mayonnaise and light sour cream or yogurt tastes just as good as the full fat versions and cuts down fat and calories even more. Thanks for all the great reviews!

Provided by Paja9203

Categories     Roast

Time 30m

Yield 3-4 serving(s)

Number Of Ingredients 9

1 lb salmon fillet
1/3 cup sour cream (light is fine) or 1/3 cup yogurt
2 teaspoons prepared mustard
2 teaspoons onions, finely minced
2 teaspoons dried dill weed
3 tablespoons mayonnaise (light is fine)
2 tablespoons parmesan cheese, grated
1/2 cup cheddar cheese, grated (optional)
paprika

Steps:

  • Preheat oven to 450 degrees.
  • If frozen, partially thaw fillets and cut into serving size pieces.
  • Place in a greased baking dish.
  • Combine sour cream or yogurt, mustard, onion, dill, and mayonnaise.
  • Season with salt and pepper.
  • Spread mixture over fish.
  • Bake 20 minutes per inch of thickness of fish if frozen or 10-12 minutes if thawed.
  • When just done, sprinkle with the cheeses and a dash of paprika.
  • Broil 1 minute or until the cheese is bubbly and flecked with brown.
  • Serve with lemon wedges.

WILD SALMON WITH GREEN SAUCE



Wild Salmon With Green Sauce image

Wild salmon, green beans, new potatoes and herbs: simple seasonal ingredients for an epic summer dining experience. The most important thing here is not to overcook the salmon. Whether baked or grilled, it is ready as soon as you see white juices rising to the surface, which means the fish will be succulent, not dry. It is better to err on the rare side.

Provided by David Tanis

Categories     dinner, easy, main course

Time 1h

Yield 4 to 6 servings

Number Of Ingredients 14

1 1/2 pounds wild salmon fillet, such as King or sockeye, skin on
Salt and pepper
Olive oil
2 pounds new potatoes
1 pound haricots verts, or a mixture of small green and yellow beans
1 shallot, finely diced
2 tablespoons red wine vinegar
Zest and juice of 1 small Meyer lemon
1 teaspoon Dijon mustard
1 tablespoon capers, rinsed and roughly chopped
1/4 cup finely chopped parsley
1/4 cup finely chopped chervil, or a mixture of parsley and tarragon
Lettuce leaves
2 hard-cooked (9-minute) eggs, roughly chopped

Steps:

  • Using pliers, remove pin bones from salmon (or have your fishmonger do it). Season on both sides with salt and pepper. Place on baking sheet skin side down and drizzle with 1 tablespoon olive oil. Set aside at room temperature. Heat oven to 350 degrees.
  • Scrub potatoes and simmer in well-salted water until tender, about 15 minutes. Drain and keep warm.
  • Top and tail the haricots verts and simmer in well-salted water until tender, 3 to 5 minutes. Spread out on a platter to cool (or rinse briefly in cool water) and leave at room temperature.
  • Make the sauce verte: Put shallot in a small bowl with 1/2 teaspoon salt and cover with the red wine vinegar. Macerate 5 minutes, then stir in lemon zest and juice, mustard and capers. Whisk in 1/2 cup olive oil. Just before serving, add parsley, chervil and black pepper to taste.
  • Bake salmon, uncovered, until just done, 10 to 12 minutes. Remove and let cool slightly. Put beans in a medium bowl, season with salt and pepper, and dress with 2 tablespoons sauce verte. Line a platter with lettuce leaves, if using, then make a pile of beans. With a spatula, lift salmon from skin, then place on top of beans. Dab salmon with 2 more tablespoons sauce verte, garnish with chopped egg and serve. Pass potatoes and remaining sauce separately.

Nutrition Facts : @context http, Calories 389, UnsaturatedFat 10 grams, Carbohydrate 36 grams, Fat 14 grams, Fiber 7 grams, Protein 31 grams, SaturatedFat 3 grams, Sodium 915 milligrams, Sugar 5 grams, TransFat 0 grams

BALSAMIC GLAZED SALMON FILLETS



Balsamic Glazed Salmon Fillets image

Make and share this Balsamic Glazed Salmon Fillets recipe from Food.com.

Provided by Boomette

Categories     < 30 Mins

Time 19m

Yield 4 serving(s)

Number Of Ingredients 3

1/2 cup white balsamic vinegar
1 salmon fillet, cut in 4 pieces (1 1/2 lb)
1/4 teaspoon fresh black pepper

Steps:

  • In a small saucepan, bring to boil the balsamic vinegar and let boil for about 6 minutes or until it has reduced to 3 tablespoon. Let cool.
  • Set the barbecue to medium-high heat.
  • Brush salmon fillets with half the reduced balsamic vinegar.
  • Put salmon fillets, skin side down, on the oiled grill of barbecue and sprinkle with black pepper.
  • Close the cover and cook for about 10 minutes or until the flesh of salmon is opaque and flakes easily with a fork
  • When ready to serve, brush with the remaining reduced balsamic vinegar.
  • Can be served on a bed of corn salad and mange-touts peas.

Nutrition Facts : Calories 92.5, Fat 2.8, SaturatedFat 0.4, Cholesterol 41.3, Sodium 53.3, Carbohydrate 0.1, Protein 15.9

SLOW-ROASTED SALMON WITH GREEN SAUCE



Slow-Roasted Salmon with Green Sauce image

Roasted salmon fillets rest on a bed of watercress. Buttermilk and sour cream are blended with spinach, parsley, and watercress in a creamy green sauce that is chilled and drizzled over the fish.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Seafood Recipes     Salmon Recipes

Number Of Ingredients 13

1 small white onion, chopped
2 garlic cloves, minced
1 cup chopped fresh flat-leaf parsley
4 ounces watercress leaves, plus 2 bunches for serving
8 ounces fresh spinach leaves
1/2 cup nonfat buttermilk
1/2 cup low-fat sour cream
Juice of 1 lemon
2 teaspoons coarse salt
1/2 teaspoon freshly ground pepper
1/4 cup water
1 1/2 teaspoons extra-virgin olive oil
6 five-ounce salmon fillets, skins removed, about 1 1/2 by 4 inches

Steps:

  • Place onion, garlic, parsley, watercress, spinach, buttermilk, sour cream, lemon juice, 1 teaspoon salt, and 1/4 teaspoon pepper in the bowl of a food processor. Puree until smooth, and set aside in the refrigerator.
  • Preheat oven to 300 degrees. Rub the bottom of a 9-by-13-inch glass baking dish with 1/2 teaspoon oil. Set salmon fillets in the dish, and rub tops with remaining teaspoon oil. Sprinkle with remaining teaspoon salt and 1/4 teaspoon pepper. Pour 1/4 cup water in dish (to cover bottom in a thin layer). Cook fish until just cooked through, 20 to 25 minutes. Serve immediately over bed of watercress drizzled with cold herb sauce. Extra sauce can be refrigerated up to 4 days.

Nutrition Facts : Calories 300 g, Cholesterol 78 g, Fat 11 g, Fiber 2 g, Protein 29 g, Sodium 363 g

SALMON SALAD SANDWICH FILLING



Salmon Salad Sandwich Filling image

A healthier alternative to traditional mayo-based salmon salad. This is from a chef friend of mine...

Provided by Moody

Categories     Lunch/Snacks

Time 5m

Yield 2 serving(s)

Number Of Ingredients 7

1 salmon fillet, poached (you can cheat and use canned salmon, but make sure its good!)
1 tablespoon extra virgin olive oil
1 tablespoon whole grain mustard
1/2 small tomatoes, seeded and chopped
1/2 small onion, chopped finely
salt
pepper

Steps:

  • Combine everything in a small bowl.
  • Salt and pepper to taste.
  • Spoon into a pita with some lettuce or spinach, onto whole grain bread, or into a wrap.

FAST SALMON WITH A GINGER GLAZE



Fast Salmon with a Ginger Glaze image

This glaze is really wonderful on salmon, but equally delicious on swordfish, halibut, tuna, or any other firm, full-flavored fish.

Provided by Chef John

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

Time 25m

Yield 4

Number Of Ingredients 10

4 (8 ounce) fresh salmon fillets
salt to taste
⅓ cup cold water
¼ cup seasoned rice vinegar
2 tablespoons brown sugar
1 tablespoon hot chile paste (such as sambal oelek)
1 tablespoon finely grated fresh ginger
4 cloves garlic, minced
1 teaspoon soy sauce
¼ cup chopped fresh basil

Steps:

  • Preheat grill for medium heat and lightly oil the grate.
  • Season salmon fillets with salt.
  • Place salmon on the preheated grill; cook salmon for 6 to 8 minutes per side, or until the fish flakes easily with a fork.
  • Combine water, rice vinegar, brown sugar, chile paste, ginger, garlic, and soy sauce in a small saucepan over medium heat.
  • Bring mixture to a boil, reduce heat to medium and simmer until barely thickened, about 2 minutes.
  • Sprinkle basil on top of salmon; spoon glaze over basil.

Nutrition Facts : Calories 377.1 calories, Carbohydrate 13.4 g, Cholesterol 100 mg, Fat 13.7 g, Fiber 0.1 g, Protein 48.4 g, SaturatedFat 3.1 g, Sodium 519.1 mg, Sugar 10.6 g

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2021-11-01 Heat the butter and oil in a large skillet over medium-medium low heat. Add some of the patties to the hot skillet (don’t crowd the pan - you want at least an inch between patties). It it seems like the patties are browning too quickly, reduce the heat. Cook 3-4 minutes per side, or until golden and crispy on both sides.
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DELICIOUS PAN FRIED SALMON FILLET WITH CRISPY SKIN THAT NEVER STICKS
2021-10-18 Cook for about 1 minute just so the butter starts to bubble. Remove the pan from the heat. 50 g butter. Squeeze in a touch of lemon juice. Add the chopped parsley and a fresh grating of black pepper. Put the salmon fillets skin side up back into the pan, glaze with a bit of butter and serve immediately.
From pantsdownapronson.com


POACHED ALASKAN SALMON WITH SUN-DRIED TOMATO AND GINGER SAUCE
Place 3/4 cup water, the garlic and a pinch of pepper into a large skillet; bring to a boil. Add the Alaska salmon fillets or steaks to the skillet. 4 Alaska salmon fillets or steaks (6-8 oz. each), thawed if necessary 10 sun-dried tomatoes, oil packed, diced 2 cloves garlic, chopped 1/2 cup milk (2%) 2 tbsp. dry sherr
From tannersfish.com


WHAT SAUCE GOES WITH SALMON? 20 BEST SAUCES - HAPPY MUNCHER
If using fresh dill, add a little bit of lemon juice to the sauce as well. 10. Lemon Dill Butter Sauce. Source: finecooking.com. Lemon dill butter sauce is an excellent choice to pair with salmon because the lemon complements the taste of the fish while the dill adds just a …
From happymuncher.com


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