Seared Salmon Over Risotto Style Potatoes And Corn Recipes

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ORANGE GLAZED SALMON OVER BEET RISOTTO



Orange Glazed Salmon over Beet Risotto image

Using canned foods means less prep and year-round availability, so you can make healthy, homemade meals a reality, more often. And you can't have Orange Glazed Salmon without the oranges! Thanks to canned foods, you can prepare this recipe all-year-round, even when oranges aren't in season.

Provided by Kelsey Nixon

Categories     main-dish

Time 45m

Yield 4 Servings

Number Of Ingredients 15

1/4 cup (½ stick) butter
1 yellow onion (medium size), finely chopped
kosher salt and cracked black pepper to taste (~ ¼ tsp each)
1 (8.25-ounce) can beets, drained and finely chopped
1 cup Arborio rice
3 cups canned chicken broth
1 tablespoon balsamic vinegar
½ cup Parmesan cheese, grated
Orange Glaze:
1 (11-ounce) can mandarin oranges, drained
½ cup light brown sugar, packed
2 teaspoons Dijon mustard
4 (6-ounce) salmon fillets
To Serve:
1 cup arugula

Steps:

  • Preheat the oven to 425°F. For risotto: Melt butter in heavy large saucepan over medium heat. Add onion and saute until fragrant and translucent; season with salt and pepper. Stir in the beets and cook for an additional minute before mixing in rice. Add broth and vinegar. Increase heat; bring to boil. Reduce heat to medium-low. Simmer uncovered until rice and beets are just tender and risotto is creamy, stirring occasionally, about 15 minutes. Stir in Parmesan cheese just before taking off heat and season to taste with salt and pepper. Meanwhile, prepare the orange glaze. In a small saucepan add the mandarin oranges, brown sugar, and mustard and bring to a boil, cooking for 2 minutes. On a foil lined baking sheet, season the salmon fillets with salt and pepper skin side down, before brushing the glaze over the top of each salmon fillet. Bake uncovered for 10-12 minutes or until fish flakes with a fork. To serving, spoon risotto evenly into 4 shallow bowls. Top each serving with 1/4 cup arugula followed by the glazed salmon fillets.

Nutrition Facts : Calories 780, Fat 28 grams, SaturatedFat 11 grams, Cholesterol 145 milligrams, Sodium 1210 milligrams, Carbohydrate 84 grams, Fiber 5 grams, Protein 50 grams, Sugar 39 grams

RED BELL PEPPER, POTATO AND CORN RISOTTO



Red Bell Pepper, Potato and Corn Risotto image

Provided by Food Network

Yield 6 servings

Number Of Ingredients 13

1 pound Russet potatoes, peeled and cut into 1/4-inch dice (about 3 cups diced)
1 1/2 cups fresh corn kernels (about 3 ears)
2 3/4 cups red bell pepper juice (see note below)
1 1/2 teaspoons Hungarian paprika
1/4 teaspoon cayenne pepper
1 tablespoon lemon juice, or as needed
3 tablespoons heavy cream
6 tablespoons unsalted butter, cut into 6 pieces
1/2 cup freshly grated Parmesan
3/4 teaspoon salt
1/4 teaspoon fresh ground white pepper
Sprigs of fresh chervil, for garnish
12 scallions, trimmed and grilled until lightly charred, for garnish

Steps:

  • Red bell pepper juice:
  • Take about 7 red peppers, stem and seed them, then put through an extractor-type juicer.
  • In a large non-reactive sucepan combine the potato cubes, corn kernels, pepper juice, paprika and cayenne. Bring to a simmer and cook, stirring frequently, for 8 to 10 minutes or until the potatoes are just tender and the juice is reduced by about 1/3. Add a teaspoon of the lemon juice, taste, and add more if needed. Continue to reduce and, when the mixture is almost dry, add the cream and reduce the heat to low. Cook for 1 minute more, stir in the butter, and remove from the heat. Stir in the Parmesan, salt, and pepper. Serve immediately in warmed bowls, garnishe with a few sprigs of chevril and 2 grilled scallions

PAN SEARED SALMON I



Pan Seared Salmon I image

Simply seasoned with salt and pepper, these salmon fillets are pan seared with capers, and garnished with slices of lemon.

Provided by Noreen421

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

Time 20m

Yield 4

Number Of Ingredients 6

4 (6 ounce) fillets salmon
2 tablespoons olive oil
2 tablespoons capers
⅛ teaspoon salt
⅛ teaspoon ground black pepper
4 slices lemon

Steps:

  • Preheat a large heavy skillet over medium heat for 3 minutes.
  • Coat salmon with olive oil. Place in skillet, and increase heat to high. Cook for 3 minutes. Sprinkle with capers, and salt and pepper. Turn salmon over, and cook for 5 minutes, or until browned. Salmon is done when it flakes easily with a fork.
  • Transfer salmon to individual plates, and garnish with lemon slices.

Nutrition Facts : Calories 371 calories, Carbohydrate 1.7 g, Cholesterol 99.1 mg, Fat 25.1 g, Fiber 0.8 g, Protein 33.7 g, SaturatedFat 4.6 g, Sodium 299.8 mg

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