LEMON-LIME SALMON WITH VEGGIE SAUTE
A fresh squeeze of lemon juice brightens so many flavors-acid is one of the most important influencers in how a dish tastes. If one acid is good, two is stronger: Add lemon and lime juice when you bake salmon, cooking the supporting cast of vegetables separately until crisp-tender. -Brian Hill, West Hollywood, California
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 6 servings.
Number Of Ingredients 13
Steps:
- Place salmon in a 13x9-in. baking dish; add lemon and lime juices. Sprinkle with seafood seasoning and salt. Bake, uncovered, at 425° until fish flakes easily with a fork, 10-15 minutes., Meanwhile, in a large skillet coated with cooking spray, saute peppers and onion in oil for 3 minutes. Add the corn, mushrooms and asparagus; cook and stir just until vegetables reach desired doneness, 3-4 minutes longer. Stir in tarragon. Serve with salmon.
Nutrition Facts : Calories 329 calories, Fat 15g fat (3g saturated fat), Cholesterol 67mg cholesterol, Sodium 283mg sodium, Carbohydrate 25g carbohydrate (7g sugars, Fiber 4g fiber), Protein 27g protein. Diabetic Exchanges
PAN SEARED SALMON
How to make easy, perfect pan seared salmon. Here are my easy tips you need to cook restaurant-style pan fried salmon at home.
Provided by Erin Clarke / Well Plated
Categories Dinner Main Course
Time 25m
Number Of Ingredients 7
Steps:
- Remove the salmon from the refrigerator and let stand at room temperature for at least 10 minutes. With a paper towel, pat the fillets very dry on both sides.
- Heat the butter and oil in a 12-inch cast iron or heavy stainless steel skillet over medium-high heat until the butter foams and the foam subsides, about 3 minutes. It's important the pan is VERY hot before you add the salmon, or it won't crisp properly.
- Just before adding it to the pan, season the flesh side of the salmon with 1/2 teaspoon salt and pepper.
- Carefully place the fillets in the skillet, skin-side up, lowering them down away from you to protect yourself from splatters. Sprinkle the skin side of the salmon with a pinch of kosher salt.
- Let the salmon cook on the first side completely undisturbed until the flesh appears cooked about 3/4 of the way up the fillet, about 5 to 6 minutes.
- With a fish spatula or similar long, wide, flexible spatula, carefully flip the fillets. They should release easily from the pan; if they are sticking, the salmon most likely isn't ready yet. Let cook another 30 seconds or so, then try again.
- Reduce the pan heat to medium. Cook the salmon on the other side for 2 to 4 minutes more, until it is done to your liking (I remove the salmon at 130 degrees for medium). Remove to a plate and let rest 5 minutes. Squeeze lemon over the top and sprinkle with herbs. Serve hot or at room temperature.
Nutrition Facts : ServingSize 1 (of 4), Calories 290 kcal, Carbohydrate 3 g, Protein 34 g, Fat 15 g, SaturatedFat 4 g, TransFat 1 g, Cholesterol 101 mg, Fiber 1 g, Sugar 1 g, UnsaturatedFat 10 g
ROASTED SALMON AND VEGETABLES
Leftover fish and vegetables from tonight are the perfect starting point for Asian-Style Salmon Burgers later in the week.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Seafood Recipes Salmon Recipes
Time 50m
Number Of Ingredients 10
Steps:
- Preheat oven to 450 degrees, with racks in middle and lower thirds. On a rimmed baking sheet, toss carrots and onions with oil and season with salt and pepper. Roast on middle rack until tender and onions are golden, about 20 minutes, stirring halfway through. Line another rimmed baking sheet with parchment. Season salmon with salt and pepper and roast on bottom rack until opaque throughout, about 12 minutes.
- Meanwhile, in a large pot of boiling salted water, cook orzo according to package instructions. Drain, return to pot, and toss with butter, dill, parsley, and lemon juice. Season with salt and pepper. Transfer 4 salmon fillets and 1 cup vegetables to an airtight container; refrigerate, up to 3 days. Serve remaining salmon fillets and vegetables with herbed orzo.
Nutrition Facts : Calories 521 g, Fat 18 g, Fiber 5 g, Protein 35 g, SaturatedFat 6 g
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