Salt And Pepper Salmon With Shiitakes And Leeks Recipes

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SALT AND PEPPER SALMON



Salt and Pepper Salmon image

Provided by Tyler Florence

Categories     main-dish

Time 35m

Yield 4 servings

Number Of Ingredients 19

1 salmon fillet (about 2 pounds), skin on, 1 1/2 to 2 inches thick
Kosher salt
Extra-virgin olive oil
Freshly ground black pepper
6 tablespoons unsalted butter, room temperature
Smashed New Potatoes with Peas, Lemon, and Pearl Onions, recipe follows
1 1/2 to 2 pounds red bliss potatoes
Kosher salt and freshly ground black pepper
Extra-virgin olive oil
3 tablespoons unsalted butter
One 10-ounce box frozen pearl onions, defrosted
Pinch sugar
Splash freshly squeezed lemon juice
5 slices lemon
Two 10-ounce boxes frozen peas, defrosted
1 lemon, zested
1/4 cup roughly chopped flat-leaf parsley
2 heaping tablespoons roughly chopped fresh dill
1 bunch watercress, stems trimmed just above the rubber band

Steps:

  • Run your finger up and down the center of the salmon feeling for any pin bones. Remove any that you find with a needle-nosed pliers or tweezers. With a sharp knife cutting across the width of the salmon, divide it into 4 equal portions. Lightly salt the salmon and let sit a couple minutes; this will help you get crispy skin.
  • Heat a 2-count, about 2 tablespoons, of olive oil in a large skillet over medium-high heat until the oil is almost smoking. Season the salmon with pepper, and rub about 1 1/2 tablespoons butter on the skin side of each fillet. Add the salmon to the pan, skin-side down. To get super crispy skin, cook the salmon almost to completion, about 6 minutes.
  • Flip the salmon and cook until flesh side is nicely seared, 1 to 2 minutes.
  • Transfer the salmon to a platter and serve with the Smashed Potatoes.
  • Put the potatoes into a large pot, cover them with cold water, and add a large pinch of salt. If they're large, cut them in half. Bring to a boil and simmer until the potatoes are fork tender, 20 to 30 minutes. Drain. Stick a fork into the potatoes, 1 at a time, lift them out of the colander and peel with a paring knife. Toss the potatoes into a bowl and roughly crush them. Drizzle with olive oil and season with salt and pepper.
  • Heat 2 tablespoons olive oil with the butter in a medium saucepan over medium heat until the butter melts. Add the pearl onions, sugar, and lemon juice and cook, stirring frequently, until the onions are browned, 5 to 6 minutes. Add the lemon slices, peas, and lemon zest and continue cooking until the peas are hot. Season with salt and pepper. Dump the vegetables over the potatoes in the bowl, drizzle with extra-virgin olive oil add the parsley and dill and taste for salt and pepper. Scatter the watercress over the top, fold it in just until it wilts and call it a day.

WINE BRAISED LEEKS WITH RED PEPPER & SHIITAKES



Wine Braised Leeks With Red Pepper & Shiitakes image

This is a very elegant side dish which allows the natural flavors to shine through. I believe this recipe came from Nava Atlas.

Provided by Mindelicious

Categories     Peppers

Time 23m

Yield 4-6 serving(s)

Number Of Ingredients 6

2 large leeks (or 3 medium)
1 tablespoon light olive oil
1/2 cup dry white wine
4 ounces fresh shiitake mushrooms, cleaned, stemmed, and sliced
2 medium red bell peppers, cut into narrow strips
salt and pepper

Steps:

  • Trim away the bottom and the large green leaves of the leeks. Use the white and lightest green parts of the leek. Cut them down the center lengthwise and then chop into 1/4 inch thick slices. Rinse.
  • Heat oil in large skillet and add the leeks and half of the white wine. Cook, covered, for 8-10 minutes until the leeks have softened.
  • Add the mushrooms, bell peppers, and the remaining wine. Cook, covered for 6-8 minutes until the mushrooms are wilted and the peppers are tender-crisp. Season to taste with salt & pepper, Enjoy!

Nutrition Facts : Calories 112.7, Fat 3.8, SaturatedFat 0.5, Sodium 12.8, Carbohydrate 14.7, Fiber 2.6, Sugar 5.7, Protein 1.7

SALT AND PEPPER SALMON



Salt and Pepper Salmon image

Make and share this Salt and Pepper Salmon recipe from Food.com.

Provided by ratherbeswimmin

Categories     Very Low Carbs

Time 18m

Yield 4 serving(s)

Number Of Ingredients 5

1 (2 lb) salmon fillets, skin on, 1 1/2 to 2 inches thick
kosher salt
extra virgin olive oil
fresh ground black pepper
6 tablespoons unsalted butter, room temperature

Steps:

  • Run your finger up and down the center of the salmon feeling for any pin bones.
  • Remove any that you find with a needle-nose pliers or tweezers.
  • Using a sharp knife, cut across the width of the salmon, dividing it into 4 equal portions.
  • Lightly salt the salmon and let it set a couple of minutes (this will help you get crispy skin).
  • Heat about 2 tablespoons olive oil in a large skillet over med-high heat until the oil is almost smoking.
  • Season the salmon with pepper, and rub about 1 ½ tablespoons butter on the skin side of each fillet.
  • Add the salmon to the pan, skin side down; to get crispy skin, cook the salmon almost to completion, about 6 minutes.
  • Flip the salmon and cook 1-2 minutes or until the flesh side is nicely seared.
  • Transfer salmon to a platter and serve.

Nutrition Facts : Calories 416.5, Fat 25.1, SaturatedFat 12.2, Cholesterol 164, Sodium 154.7, Protein 45.5

SALMON WITH LEEKS



Salmon with Leeks image

This classic duo makes a delicious spring dinner.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Seafood Recipes     Salmon Recipes

Time 40m

Number Of Ingredients 5

8 medium leeks, (about 3 pounds), whites and light-green parts only, quartered lengthwise and halved crosswise, cleaned
2 tablespoons olive oil
Coarse salt and freshly ground pepper
1 1/2 pounds salmon fillet, halved lengthwise then crosswise
Lemon wedges, for serving

Steps:

  • Preheat oven to 450 degrees. On a large rimmed baking sheet, toss leeks with oil; season with salt and pepper. Roast, tossing once, until beginning to soften, 12 to 15 minutes.
  • Remove leeks from oven, toss with pan juices to coat, and push to edges of baking sheet. Arrange salmon pieces in center, and season generously with salt and pepper.
  • Return to oven; roast until salmon is just opaque throughout, 10 to 15 minutes (depending on thickness). Serve salmon with leeks and lemon wedges.

Nutrition Facts : Calories 352 g, Fat 15 g, Protein 28 g

POACHED SALMON WITH LEEKS



Poached Salmon with Leeks image

When you think of one-pot meals, hearty dishes like chili probably come to mind. Nothing wrong with chili, but this quick fish dinner is a great change of pace when you're in the mood for something that seems a bit fancier. Add a baguette to complete the meal.

Yield 4 servings

Number Of Ingredients 4

2 tablespoons butter
8 cups chopped leaks, well-rinsed
2 cups chicken broth
24 ounces salmon, cut into 4 strips

Steps:

  • Trim the roots and leaves from the leeks, leaving the soft white stem. Chop the stem into sections and place in a colander over the sink, or in a bowl of water. Rinse the leeks very thoroughly, these are notoriously grainy vegetables and you don't want the dirt to end up in your food, and pat dry. In a straight edge sauté pan with a lid over medium heat add the butter and allow to melt. Then add the leeks and sauté until tender. About 8 minutes.
  • Once the leeks are tender pour in the chicken broth until it just covers the leeks. If you need a little more broth than the 2 cups called for, add a little more bit by bit. Then, add the salmon steaks on top, making sure they are separated a little. If there is skin on the salmon, place the skin side up so that the fish is resting directly on the leeks.
  • Turn up the heat so that the broth is simmering. Place the lid on the pan and cook the salmon for 8 minutes. After that, check to make sure the steaks are cooked through. If not, continue cooking for 1-2 more minutes.
  • Divide the leeks between two plates. Serve one salmon steak on top of each bed of leeks. Sprinkle with salt and pepper to taste.

SALMON WITH CARAMELIZED LEEKS



Salmon with Caramelized Leeks image

This is an adaptation from a few recipes I've enjoyed. Simple, elegant and delicious. I've served it for guests and picky teens with high praise.

Provided by SHERSHON

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

Time 55m

Yield 4

Number Of Ingredients 8

4 leeks
2 tablespoons butter
1 tablespoon brown sugar
3 carrots, cut into matchsticks
kosher salt to taste
2 pounds salmon fillets
2 teaspoons olive oil
kosher salt and ground black pepper to taste

Steps:

  • Preheat an oven to 425 degrees F (220 degrees C). Line a baking sheet with foil, and spray with cooking spray.
  • Trim away the root end, tough outer leaves, and dark green tops of the leeks. Cut the leeks lengthwise into quarters, then crosswise into thirds. Wash the leeks well to remove any grit, and drain in a colander.
  • Melt the butter in a large skillet over medium-high heat, and cook and stir the leeks until they have started to soften, about 5 minutes. Sprinkle the leeks with brown sugar, and cook until they turn brown, 15 to 20 minutes. Stir in the matchstick carrots, sprinkle with kosher salt, and cook and stir until the carrots are tender, about 5 minutes.
  • Place the salmon on the prepared baking sheet, rub the fillets with olive oil, and sprinkle with salt and pepper. Roast the salmon until the flesh is opaque and flakes easily but isn't dry, about 10 minutes per 1 inch of thickness. Remove the cooked fillets to plates, and top each fillet with 1/4 of the caramelized leeks and carrots.

Nutrition Facts : Calories 523 calories, Carbohydrate 20.3 g, Cholesterol 126.9 mg, Fat 30.4 g, Fiber 2.9 g, Protein 41 g, SaturatedFat 8.5 g, Sodium 399.4 mg, Sugar 8.9 g

SALMON AND SHIITAKES WRAPPED IN LETTUCE LEAVES



Salmon and Shiitakes Wrapped In Lettuce Leaves image

Provided by Molly O'Neill

Categories     dinner, weekday, main course

Time 25m

Yield 4 servings

Number Of Ingredients 8

1 teaspoon olive oil
1 cup thinly sliced shiitake mushrooms
1 tablespoon water
1/4 teaspoon kosher salt, plus more to taste
Freshly ground pepper to taste
8 large romaine lettuce leaves
Lemon grass, chili and mint steaming liquid (see recipe)
4 4-ounce pieces of salmon fillet, cut in half crosswise

Steps:

  • Heat the oil in a medium nonstick skillet over medium heat. Add the mushrooms and the water and cook until the mushrooms are wilted, about 5 minutes. Season with the salt and pepper to taste.
  • Steam the lettuce over the steaming liquid for 30 seconds. Remove the liquid from the heat. Cut the center stem out of each leaf and overlap the flaps where the stem was. Season the salmon with salt and pepper.
  • Place 1 piece of salmon on the center of each leaf and top with some mushrooms. Fold the sides of the leaf in over the salmon and mushrooms. Then fold the bottom over the salmon, rolling it up to make a tight package. Repeat.
  • Bring the steaming liquid back to a simmer, place the salmon in the steamer, cover and steam for 8 minutes. Place 2 packages on each of 4 plates and serve immediately.

Nutrition Facts : @context http, Calories 257, UnsaturatedFat 10 grams, Carbohydrate 2 grams, Fat 17 grams, Fiber 1 gram, Protein 24 grams, SaturatedFat 4 grams, Sodium 188 milligrams, Sugar 1 gram

STEAMED SALMON WITH PEAS AND LEEKS



Steamed Salmon With Peas and Leeks image

Provided by Nancy Harmon Jenkins

Categories     dinner, main course

Time 40m

Yield 4 servings

Number Of Ingredients 15

4 fillets of fresh salmon, about 6 ounces each
2 tablespoons finely chopped shallots
1 tablespoon peanut oil
2 tablespoons finely chopped fresh mint
2 tablespoons finely chopped parsley
Salt to taste
Freshly ground pepper to taste
1 cup fish stock, flavored with white wine
2 medium leeks, cut in julienne strips, 1 inch long
1 medium carrot, cut in julienne strips, 1 inch long
1 cup freshly shelled peas
4 ounces sweet butter
2 hard-cooked eggs
Salt and freshly ground pepper to taste
Juice of 1/2 lemon (1 1/2 tablespoons)

Steps:

  • Run fingers lightly over salmon fillets to check for bones.
  • Saute shallots in peanut oil over medium-low heat until lightly cooked, then set aside to cool. Add 1 tablespoon each of chopped parsley and mint. Rub this mixture over the salmon. Season to taste with salt and pepper. This may be done ahead of time. Refrigerate salmon until ready to continue.
  • Place 3/4 cup of fish stock in the bottom of a steamer, and bring to a boil over medium heat. Place fish on rack; cover and steam until fish is cooked through. Cooking time will depend on thickness of fillets: plan on 9 minutes per inch of thickness. When fish is done, remove from steamer, and place each fillet on a warm plate. Set aside in a warm place while finishing the recipe.
  • While salmon is steaming, coarsely chop eggs and set aside.
  • In a small saucepan, combine remaining 1/4 cup of fish stock with stock from steamer, bring to a simmer, and cook julienned vegetables for 3 minutes. Add peas and cook 1 minute more.
  • Remove vegetables with a slotted spoon, leaving juices in pan, and arrange around each salmon fillet.
  • Place the saucepan with the juices over medium heat. Bring to a boil, and reduce to approximately 2 tablespoons. Over low heat, whisk in butter, a tablespoon at a time. Season with salt, pepper and lemon juice. Add remaining mint and parsley.
  • Garnish the fish with chopped eggs, and spoon the butter sauce over the fish and vegetables. Serve with small buttered new potatoes, if desired.

Nutrition Facts : @context http, Calories 702, UnsaturatedFat 24 grams, Carbohydrate 16 grams, Fat 52 grams, Fiber 4 grams, Protein 42 grams, SaturatedFat 21 grams, Sodium 914 milligrams, Sugar 5 grams, TransFat 1 gram

SALMON-SHIITAKE RICE BOWLS



Salmon-Shiitake Rice Bowls image

Here's a sure-fire way to up your rice bowl game for an easy weeknight dinner. Umami, the fifth flavor we can't get enough of shows up in both the sautéed shiitake mushrooms and the miso paste that is used in the glaze on the buttery salmon.

Provided by Lauryn Tyrell

Categories     Food & Cooking     Ingredients     Seafood Recipes     Salmon Recipes

Time 45m

Number Of Ingredients 10

2 tablespoons white or yellow miso paste
4 teaspoons honey
2 tablespoons unseasoned rice vinegar
4 skinless salmon fillets (each 6 ounces), preferably wild Alaskan
1/2 English cucumber, thinly sliced
Kosher salt and freshly ground pepper
3 tablespoons unsalted butter
7 ounces shiitake mushrooms, stemmed and chopped (3 cups)
1 cup jasmine rice, rinsed
1 cup frozen peas

Steps:

  • Whisk miso with 1 tablespoon each honey and vinegar in a shallow vessel. Add salmon, turn to coat. Cover and refrigerate. Toss cucumber with 1/2 teaspoon salt; let stand 10 minutes, then drain. Toss with remaining 1 teaspoon honey and 1 tablespoon vinegar.
  • Melt butter in a saucepan over medium heat. Add mushrooms; season with salt and pepper. Cook, stirring, until golden, about 5 minutes. Stir in rice; cook, stirring, 1 minute. Add 1 3/4 cups water; season. Bring to a boil, then reduce heat to low, cover, and cook 15 minutes.
  • Remove from heat; add peas and let stand, covered, 10 minutes. Fluff with a fork. Preheat broiler. Scrape marinade off salmon; place on a broiler pan and broil until blackened in places and cooked through, 5 to 6 minutes. Let cool; serve with rice and cucumber.

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