THE BEST BAKED SALMON
This simple baked salmon really hits all the right notes: tangy, sweet, savory, a little spicy and crunchy. Cooking a larger piece makes for a nice presentation. Topped with buttery golden breadcrumbs and parsley, it's perfect for a weeknight dinner yet fancy enough to serve to guests.
Provided by Food Network Kitchen
Categories main-dish
Time 25m
Yield 4 servings
Number Of Ingredients 10
Steps:
- Preheat the oven to 425 degrees F. Line a baking sheet with foil. Mix the brown sugar, paprika, garlic powder, cayenne pepper, 1 teaspoon kosher salt and a generous amount of freshly ground black pepper in a small bowl. Mix the panko with the parsley, butter, 1/4 teaspoon kosher salt and a few grinds of black pepper in another small bowl.
- Place the salmon skin-side down on the prepared baking sheet and spread the surface with the Dijon. Press the brown sugar mixture all over the salmon then top with the breadcrumb mixture. Crimp all four sides of the foil to create a border around the salmon, this will help collect the juices so they don't spread and burn. Bake until the breadcrumbs are golden brown, and the salmon is firm and flakes easily when pressed, 15 to 18 minutes. Cut into four equal portions for serving.
SMOKED SALMON CHEESE MOLD
Steps:
- Combine cream cheese, pimientos, onions and almonds. Spoon mixture onto parchment paper, wrap and place in a bowl to form a mold. Chill for 4 to 6 hours. Once chilled, remove from mold, unwrap and place on serving plate.
- Spread evenly with sour cream and garnish sprinkled with dill. Serve mold on a platter or cheese board with assorted crackers.
SALMON MOLLEE
This is a lovely curry-like recipe but the beauty of this dish is that it doesn't use any exotic and hard to find ingredients. It also opens itself up to substitutions. You can adjust the spices to your taste and might like to try jumbo shrimp instead of salmon. I have also used cooked salmon in this recipe, just add it right at the end of cooking and reduce the overall simmering time accordingly.
Provided by Sackville
Categories Curries
Time 50m
Yield 4 serving(s)
Number Of Ingredients 16
Steps:
- Mix the turmeric and salt in a bowl and roll the fish in the mixture.
- Leave to sit while you make the sauce.
- If using cardamom pods or whole cloves, crush to a fine dust.
- Melt the butter or oil in a frying pan and add onion, garlic, ginger and spices (except cinnamon stick, if using), cooking gently for 2-3 minutes until onion starts to soften.
- Add the coconut milk and cinnamon stick, simmering gently until thick (8-10 minutes).
- Taste and adjust with lemon juice.
- You can let the dish sit for up to 15 minutes at this point if you want to delay dinner a bit.
- Add the fish to the sauce, gently stirring it to loosen the turmeric and cover the fish.
- Cook for 10 minutes over a medium heat or until the salmon is just cooked.
- Garnish with coriander and serve over rice or, if you prefer, very thin, cooked Asian noodles.
SALMON MEUNIERE
A preparation that's normally used for sole, the buttery lemon flavors also complement salmon quite well. Take care not to overcook the fish. The directions given are for 1-inch thick salmon pieces; adjust the time according for thinner or thicker pieces. This makes enough sauce to lightly drizzle over the salmon. If you like a lot of sauce, double the sauce ingredients.
Provided by France C
Time 20m
Yield 4
Number Of Ingredients 9
Steps:
- Preheat the oven to 200 degrees F (95 degrees C).
- Season salmon with salt and pepper. Place flour in a small dish and lightly dredge the salmon pieces, shaking off any excess.
- Heat butter and oil in a skillet over medium-high heat. Place salmon, flesh-side down, into the pan and brown for 3 minutes. Gently flip pieces over and cook an additional 3 minutes. Remove salmon to a plate and keep warm in the oven. Wipe out the skillet with a paper towel.
- Return the skillet to medium-high heat. Melt butter for sauce, then whisk in lemon juice and lemon zest. Cook and stir until warmed and slightly reduced, 1 to 2 minutes. Remove from heat and stir in parsley. Drizzle sauce over salmon and serve.
Nutrition Facts : Calories 344.9 calories, Carbohydrate 6.8 g, Cholesterol 86.3 mg, Fat 25.9 g, Fiber 0.3 g, Protein 20.6 g, SaturatedFat 10 g, Sodium 136.6 mg, Sugar 0.2 g
GOURMET SALMON DINNER RECIPE BY TASTY
Here's what you need: butter, shallots, garlic, whole milk, white pepper, salt, yellow potato, olive oil, porcini mushroom, asparagus, salt, pepper, skin-on salmon fillets, salt, pepper, fresh thyme, olive oil, butter, garlic
Provided by Pierce Abernathy
Categories Dinner
Yield 2 servings
Number Of Ingredients 19
Steps:
- Make the creamy shallot potato puree: Melt 3 tablespoons of butter in a medium pan over medium-high heat. Add the shallots and cook for 3-4 minutes, until softened.
- Add the garlic and another tablespoon of butter and continue to cook for another 3-4 minutes, stirring frequently, until the shallots are browned.
- Add the milk, white pepper, and salt and stir to incorporate.
- Transfer the shallot mixture to a food processor and process until smooth.
- Mash potatoes in a large bowl. Add the shallot puree and continue to mash until fully incorporated. Set aside.
- Make the sautéed vegetables: Heat a drizzle of olive oil in a large pan over medium heat. Add the mushrooms and cook for 5 minutes, stirring occasionally, until starting to soften.
- Push the mushrooms to one side of the pan and add a bit more oil. Add the asparagus and season everything with salt and pepper. Cook for 5 minutes, until the vegetables are tender. Remove from the heat and set aside.
- Make the salmon: On a cutting board, cut 4 slits in the salmon skin, roughly ¼-inch (6 mm) apart and ½-inch (12 mm) into the salmon flesh. Season with salt, pepper, and thyme leaves.
- Heat a drizzle of olive oil in a medium pan over medium-high heat. Add the salmon, skin-side down. Cook for 3-4 minutes, or until a lighter pink color has reached ⅓-½ of the way up the side of the salmon.
- Flip the salmon and immediately add the butter, garlic, and a few sprigs of thyme. Stir the garlic and thyme around the pan to infuse the flavors and spoon the butter over the salmon for 2 minutes more, until the salmon is cooked through. Remove the salmon from the pan.
- Add the potato puree to plates and top with the sautéed vegetables and salmon.
- Enjoy!
Nutrition Facts : Calories 1264 calories, Carbohydrate 101 grams, Fat 79 grams, Fiber 9 grams, Protein 37 grams, Sugar 10 grams
SALMON MORNAY
A delicious and simple meal. Served with plain rice, my kids love it. Can also substitute canned tuna (or chicken) for the salmon. As the first reviewer has pointed out, it works just as well if you substitute more milk for the cream. If I do that I generally add a bit more cheese though.
Provided by Baz231
Categories Savory Pies
Time 35m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Melt butter in medium saucepan, add onion and celery.
- Stir constantly over medium heat for about 3 minutes or until onion is soft.
- Add flour, stirring constantly over medium heat for 1 minute or until mixture is bubbly.
- Gradually stir in combined milk and cream- stir constantly over high heat until mixture boils and thickens.
- Remove from heat, add cheese, corn and salmon - stir gently until cheese is melted.
- Spoon mixture into ovenproof dish, sprinkle with combined breadcrumbs and extra cheese.
- Bake in moderate oven for about 15 minutes or until mornay is heated through and bread crumbs have browned. Leaving the lid off for all or part of the time will help them brown better.
- Serve on plain rice.
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