SALT-CRUSTED SALMON WITH COLLARD GREEN SALSA VERDE
There are few things as impressive as a roasted side of fish. This is one of those show-off dishes that seems like it would be hard to make, but it's not. It's worth it to track down smoked salt for that extra layer of flavor. The aromatics that go in the cavity of the fish are what we call our Afro-Asian-American foundation: cilantro, bird's-eye chile, ginger, and lemongrass stalks. Thirty minutes in the oven while you whip up the bright, rich collard green salsa verde, and you're done. There's not a single dish in my cookbook that is as impressive and as easy.
Provided by JJ Johnson
Categories main-dish
Time 55m
Yield 6 to 8 servings
Number Of Ingredients 16
Steps:
- Preheat the oven to 450 degrees F.
- Mix the salt and egg whites in a medium bowl with your hands and incorporate until the mixture feels like wet sand.
- Spread 1 1/2 cups of the salt mixture into a thin layer, in the shape of the salmon, on a baking sheet. (You may need to spread the mixture diagonally on the baking sheet.)
- Arrange the lemongrass, ginger, chile, and cilantro over the bed of salt. Place the fish, skin side up, on the bed of salt and aromatics and pack the remaining salt mixture over and around the fish, molding it to the shape of the fillet, sealing the fish and aromatics inside.
- Place the baking sheet in the oven and bake for 25 to 30 minutes. The salt crust should have a warm golden color almost like sand and be rock hard. Remove from the oven and let rest for 10 minutes.
- Present the fish at the table within its salt crust, then, using a wooden spoon, strike the crust to crack it. Carefully lift pieces of the salt crust from the fish in large chunks. Peel back the skin, exposing the juicy, perfectly cooked fish. Divide the fish among plates. Discard the salt and aromatics.
- Serve with the salsa verde.
- In a food processor, pulse the collard greens, Brazil nuts, garlic, parsley and olive oil until thoroughly combined. You can use a flexible rubber spatula to scrape down the ingredients in the food processor to make sure everything mixes evenly.
- Transfer the mixture to a bowl, add the lemon zest and salt to taste (I use about 1 1/2 teaspoons). Stir in the vinegar just before serving.
- Adapted and excerpted from "Between Harlem and Heaven: Afro-Asian-American Cooking for Big Nights, Weeknights, and Every Day" by JJ Johnson and Alexander Smalls with Veronica Chambers. Copyright © 2018 by JJ Johnson and Alexander Smalls with Veronica Chambers. Reprinted with permission from Flatiron Books. All rights reserved. Photography by Beatriz da Costa.
CORIANDER SALMON
This pleasant salmon is good hot or cold. For a hot meal, I serve it with rice or pierogi. For a cold meal in the summer, I serve it with a salad and some crusty bread. -Nancy Deans of Acton, Maine
Provided by Taste of Home
Categories Dinner
Time 20m
Yield 4 servings.
Number Of Ingredients 8
Steps:
- In a small dish, combine the salt, pepper and coriander. Sprinkle over salmon. In a nonstick skillet, cook salmon in oil over medium heat for 4 minutes on each side. Add the garlic, lime juice and hot pepper sauce. Reduce heat; cover and cook 3-4 minutes longer or until fish flakes easily with a fork.
Nutrition Facts : Calories 335 calories, Fat 21g fat (4g saturated fat), Cholesterol 100mg cholesterol, Sodium 396mg sodium, Carbohydrate 1g carbohydrate (0 sugars, Fiber 1g fiber), Protein 34g protein. Diabetic Exchanges
CORIANDER-CRUSTED SALMON
Salmon is full of protein, vitamin A, and omega fatty acids, which are essential to the proper functioning of the heart and brain. This recipe for coriander-crusted salmon is both good tasting and good for you.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Seafood Recipes Salmon Recipes
Number Of Ingredients 7
Steps:
- In a small bowl, combine coriander, flour, almonds, salt, and pepper. Place on a shallow dish. Drizzle flesh side of salmon with olive oil and coat with coriander mixture.
- In a large nonstick skillet, heat about 1 tablespoon olive oil over medium-high heat. When oil is hot, carefully place salmon in the pan, flesh side down. Let cook, without moving, 2 minutes. Turn, and cook, until just cooked through, 3 to 4 minutes. Drizzle with olive oil and serve immediately with lemon wedges.
SEARED CORIANDER-CRUSTED SALMON WITH SALSA VERDE
Steps:
- test
CORIANDER AND MUSTARD SEED CRUSTED SALMON
Provided by Robert Irvine : Food Network
Categories main-dish
Time 30m
Yield 6 portions
Number Of Ingredients 15
Steps:
- For the crust: In a bowl, blend the panko, mustard seeds, coriander seeds and parsley together. Season with salt and pepper.
- For the wash: In a second bowl, blend the mustard with 1/2 cup water, whisking well to blend.
- For the sauce: Whisk the yogurt, sour cream, watercress, vinegar, mint and garlic in a bowl. To ensure the spices are blended, scrape the sides and whisk a second time. Hold at room temperature if using within 30 minutes, or refrigerate for future usage.
- For the salmon: Coat the salmon with the wash, and then finish the top side (skin side) with the crust. Repeat the process with each fillet.
- In medium saute pan over medium heat, coat the bottom of the pan with the oil. When warmed, add the crusted side of the salmon to the pan and cook, in batches, until golden brown, 2 to 3 minutes. Flip the fish and finish cooking until desired temperature. Remove from the pan.
- Finally, sauce the plates with 2 ounces of the watercress/mint sauce. Top with the salmon and fresh herbs if desired.
SALMON WITH SALSA VERDE
A delicious and fresh Mediterranean baked fish dish with herby green sauce, olives and lemon
Provided by Caroline Hire - Food writer
Categories Dinner, Main course
Time 27m
Number Of Ingredients 14
Steps:
- Preheat the oven to 200C/fan 180C/gas 6. To make the salsa verde, put the herbs, mustard, capers, pine nuts, olives and the juice of the 1 ½ lemons in a food processor and pulse until roughly chopped.
- Put the salmon fillets on a lightly oiled baking sheet. Squeeze over the juice of the remaining half lemon and season with freshly ground black pepper. Cook in the oven for 10 - 12 minutes or until cooked through.
- If serving with the rice, cook the rice according to the packet instructions. Mix together the olives, pine nuts and red pepper. Once the rice is cooked, stir through the olive mix.
- Pile the salsa verde on top of the salmon fillets. Serve with the rice.
Nutrition Facts : Calories 375 calories, Fat 25.9 grams fat, SaturatedFat 3.9 grams saturated fat, Carbohydrate 2.6 grams carbohydrates, Sugar 1.1 grams sugar, Fiber 1.8 grams fiber, Protein 33.2 grams protein, Sodium 0.7 milligram of sodium
ROASTED SALMON WITH SALSA VERDE
Steps:
- For salmon: Preheat oven to 350°F. Pat salmon dry inside and out with paper towels. Sprinkle inside and out with salt and pepper. Center 36x18-inch heavy-duty foil sheet over heavy large baking sheet. Spray foil with oil spray. Place salmon diagonally on foil. Stuff with lemon and herb sprigs. Close salmon opening. Drizzle oil over salmon. Spray another sheet of foil with oil spray. Place foil sprayed side down over salmon. Crimp foil sheet edges together to seal salmon completely.
- Bake salmon until meat thermometer inserted into thickest part of salmon registers 150°F, about 1 1/2 hours. Remove top sheet of foil. Spoon all juices from salmon into small saucepan. Peel off skin from top of salmon. Scrape off any dark salmon meat. Let salmon cool 1 hour at room temperature. Boil reserved salmon juice until reduced to 1/2 cup, about 4 minutes. Cool. Cover salmon and reduced salmon juice separately and refrigerate overnight.
- Place platter atop salmon. Invert salmon onto platter. Remove foil. Peel off skin. Scrape off any dark meat. Garnish with dill and lemon. Serve with salsa verde.
CORIANDER AND LEMON CRUSTED BARRAMUNDI WITH CUCUMBER MINT SALSA
I have used the Indian technique of marinating in yoghurt for the fish and topped the whole it off with a refreshing salsa to contrast the strong flavours of the fish. 4hrs marinating time is required for the fish.
Provided by An_Net
Categories Asian
Time 40m
Yield 4 serving(s)
Number Of Ingredients 16
Steps:
- Fish:.
- Mix the yoghurt, lemon zest, coriander leaves, coriander root, cumin, turmeric, a touch of salt and pepper and mix well.
- Place the fish in the yoghurt marinade and massage well, place in the refrigerator for at least 4 hours.
- Salsa:.
- In a medium mixing bowl place the vinegar, sugar, olive oil and a touch of salt and pepper and mix well.
- Add the vinegar mix to the cucumber and the chopped mint.
- Toss it all together and set aside.
- Preheat oven to 180 degrees (350 fahrenheit).
- In a non stick pan over hight heat sear the fish fillets in a little butter mixed with olive oil.
- Once seared on both sides transfer the fish to the oven for approx 12 minutes (depends on thickness of fish).
- place one piece of fish on the serving plate and top it with a touch of the salsa, serve immediately.
Nutrition Facts : Calories 223.3, Fat 9.8, SaturatedFat 3.4, Cholesterol 69.9, Sodium 96.1, Carbohydrate 17.9, Fiber 0.5, Sugar 15.8, Protein 16.5
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- 1. Stir together parsley, olives, chives, shallot, zest, garlic and red pepper flakes. Drizzle with 2 tablespoons olive oil tossing to coat. Season with salt and pepper to taste.
- 2. Combine paprika, 1 teaspoon salt and 1/2 teaspoon pepper. Sprinkle and rub paprika mixture onto fillets.
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