SALMON WITH GREEN SAUCE
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
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
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
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
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
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
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
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
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
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
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
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, 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
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
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
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
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
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
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
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
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
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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