Slow Cooked Salmon With Olive Bread Crumb Sprinkle Recipes

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SLOW-COOKED SALMON WITH SALSA VERDE



Slow-Cooked Salmon with Salsa Verde image

Provided by Michael Symon : Food Network

Categories     main-dish

Time 35m

Yield 2 servings

Number Of Ingredients 11

1/2 cup olive oil
Two 4-ounce pieces wild salmon, skin on
Kosher salt and freshly ground black pepper
1/3 cup finely chopped parsley
1 shallot, grated on a rasp grater, such as Microplane
2 tablespoons salt-packed capers, rinsed and finely chopped
1/2 teaspoon chili flakes
2 salt-packed anchovies, rinsed and finely chopped
1 clove garlic, grated on rasp grater, such as Microplane
1 jalapeno, seeded and minced
Juice and zest of 1 lemon

Steps:

  • Preheat your oven to 275 degrees F. Brush a half sheet pan with olive oil.
  • Season the salmon with salt and pepper. Place the salmon skin-side down on the prepared half sheet pan and place in the oven. Cook for 15 minutes for medium rare (110 degrees F). If you prefer your salmon a little more cooked, continue to cook for another 5 to 10 minutes.
  • In the meantime, make the salsa verde. In a mixing bowl, combine the remaining ingredients with 1/2 cup of olive oil. Season with salt and pepper and let stand at room temperature for at least 15 minutes to let the flavors meld, if time allows.

SALMON WITH BREADCRUMB, OLIVE AND SUN-DRIED TOMATO CRUST



Salmon with Breadcrumb, Olive and Sun-Dried Tomato Crust image

Categories     Fish     Olive     Tomato     Bake     Dinner     Seafood     Salmon     Winter     Bon Appétit     Sugar Conscious     Pescatarian     Peanut Free     Tree Nut Free     Soy Free

Yield Makes 4 servings

Number Of Ingredients 10

1/4 cup chopped pitted Kalamata olives or other brine-cured black olives
1/4 cup chopped pitted green olives
1/4 cup chopped drained oil-packed sun-dried tomatoes
3 garlic cloves, minced
2 tablespoons (1/4 stick) butter, melted
1 1/2 teaspoons chopped fresh rosemary
1 1/2 teaspoons chopped fresh thyme
5 1/2 teaspoons Dijon mustard
1 cup panko (Japanese breadcrumbs)*
4 5- to 6-ounce salmon fillets

Steps:

  • Preheat oven to 400°F. Mix black and green olives, sun-dried tomatoes, garlic, butter, rosemary and thyme in medium bowl. Mix in 1 1/2 teaspoons Dijon mustard, then breadcrumbs.
  • Butter large baking sheet. Place salmon fillets on prepared sheet. Spread 1 teaspoon mustard over each. Pack 1/4 of breadcrumb mixture onto each mustard-coated fillet. Bake until fillets are just opaque in center, about 12 minutes.
  • *Available in Asian markets and in the Asian foods section of some supermarkets.

BAKED SALMON WITH CRUMB TOPPING



Baked Salmon With Crumb Topping image

A generous topping of bread crumbs, almonds, green onion and seasonings give moist salmon a tasty treatment.

Provided by jonesies

Categories     < 30 Mins

Time 30m

Yield 8 serving(s)

Number Of Ingredients 8

1 cup whole wheat bread crumbs (soft)
1/3 cup almonds, coarsely chopped
1 tablespoon green onion, finely chopped
1 1/2 teaspoons thyme, minced (or 1/2 tsp dried thyme)
1/2 teaspoon salt
1/8 teaspoon pepper
2 tablespoons butter, melted
2 lbs salmon fillets

Steps:

  • In a bowl, combine the bread crumbs, almonds, onion, thume, salt and pepper; mix well.
  • Add butter and toss lightly; set aside.
  • Pat salmon dry.
  • Place skin side down in a 15 x 10 x 1 inch baking pan coated with nonstick cooking spray.
  • Spritz salmon with nonstick cooking spray; cover with crumb mixture.
  • Bake, uncovered, at 350 degrees for 20-25 minutes or until fish flakes easily with a fork.

Nutrition Facts : Calories 261.8, Fat 11, SaturatedFat 3, Cholesterol 66.8, Sodium 411, Carbohydrate 14.3, Fiber 2.7, Sugar 1.9, Protein 26.7

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