OVEN-ROASTED SALMON WITH CAULIFLOWER AND MUSHROOMS
Steps:
- Preheat the oven to 450 degrees F. Make the vinaigrette: In a small heavy saucepan, bring the wine, currants, shallots, vinegar and brown sugar to a simmer over medium heat. Reduce the heat to low and simmer gently until the currants are plump and the liquid is reduced to 1/4 cup, about 5 minutes. Remove the pan from the heat and whisk in the olive oil. Season to taste with salt and pepper. Transfer to a small bowl.
- Prepare the vegetables: In a large bowl, toss the cauliflower with 2 tablespoons of the olive oil to coat. Season to taste with salt. Spread on a large rimmed baking sheet. Roast, stirring occasionally, until the cauliflower is tender and lightly browned, about 30 minutes. Remove from the oven. Reduce the oven temperature to 400 degrees F.
- Meanwhile, heat a large ovenproof nonstick skillet over high heat. Add the remaining 2 tablespoons olive oil, then add the mushrooms and cook, without stirring, until golden on the bottom, about 4 minutes. Stir the mushrooms and cook until tender and well browned, about 4 minutes more.
- Stir the roasted cauliflower, shallots and garlic into the mushrooms and cook until the shallots soften, about 1 minute. Stir in the sage. Season to taste with salt and pepper. Return the cauliflower mixture to the baking sheet and cover to keep warm. Wipe out the skillet.
- Cook the salmon: Using a sharp knife, score the skin side of the salmon a few times. Season with salt and pepper. Heat the same skillet over medium-high heat. Add the olive oil, then place the salmon skin-side down in the skillet and cook 3 to 5 minutes, or until the skin is golden brown. Turn the salmon over; transfer the skillet to the oven and roast 3 to 5 minutes, or until the salmon is mostly opaque with a rosy center when flaked in the thickest part with the tip of a knife. Meanwhile, uncover the cauliflower mixture and rewarm in the oven if necessary.
- Transfer the salmon to a platter or four dinner plates. Spoon the cauliflower mixture around the salmon and drizzle with some of the vinaigrette. Sprinkle with the pumpkin seeds, if using. Serve the remaining vinaigrette on the side.
SLOW-ROASTED SALMON WITH MEXICAN CREAMED CORN
Buttery and tender salmon gets paired with an irresistible side inspired by Mexican esquites-the popular street food of roasted corn tossed with lime, chiles and cheese.
Provided by Food Network Kitchen
Categories main-dish
Time 40m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Preheat the oven to 275 degrees F. Mix 2 tablespoons butter, the garlic, lime zest, 1/2 teaspoon salt and a few grinds of pepper in a small bowl. Coat a rimmed baking sheet with cooking spray. Place the salmon skin-side down on the prepared baking sheet and spread the lime butter evenly over the top. Bake until the salmon is just cooked through, 20 to 25 minutes.
- Meanwhile, melt the remaining 1 tablespoon butter in a large skillet over medium-high heat. Add the shallots and cook, stirring, until soft and translucent, 3 minutes. Add the tomatillos and cook until slightly soft, about 4 minutes. Add the corn and chile pepper. Cook, stirring often, until warmed through, about 6 minutes.
- Remove the skillet from the heat and stir in the crema, cilantro and half of the lime juice; season with salt, pepper and more lime juice. Cut the salmon into 4 pieces and serve with the creamed corn.
Nutrition Facts : Calories 460 calorie, Fat 23 grams, SaturatedFat 9 grams, Cholesterol 125 milligrams, Sodium 350 milligrams, Carbohydrate 23 grams, Fiber 3 grams, Protein 41 grams
ROASTED SALMON WITH SPICY CAULIFLOWER
The cauliflower in this dish gets loads of flavor from garlic, anchovies, and red-pepper flakes -- and the richness of the salmon offsets those spices.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Seafood Recipes Salmon Recipes
Time 45m
Number Of Ingredients 9
Steps:
- Preheat oven to 450 degrees. Gather garlic, anchovies (if using), and red-pepper flakes into a pile. Using a chefs knife, coarsely chop; season generously with salt. Using flat side of knife blade, mash mixture into a paste.
- Place paste into a large bowl; add oils, and mix to combine. Add cauliflower, and toss to coat. Spread mixture in a single layer on a large rimmed baking sheet. Roast until starting to soften, about 15 minutes.
- Season salmon with salt and pepper. Remove baking sheet from oven; push cauliflower to sides, and place fillets in the center. Arrange two half-slices of lemon on each fillet. Return to oven; bake until fish is opaque throughout, 10 to 15 minutes. Serve with lemon wedges.
SPICY SLOW-ROASTED SALMON WITH CUCUMBERS AND FETA
Roasting salmon low and slow in a shallow pool of olive oil guarantees that it won't overcook - and that it'll soak up whatever other flavors are swimming in the oil. Dried chile, fennel and coriander provide a crunchy bite and sneaky heat to the buttery salmon. Serve it warm or at room temperature, with cucumbers, drizzles of more spicy oil, and feta, for a little more plushness. Store any leftover salmon for up to 2 days in the oil, so it doesn't dry out.
Provided by Ali Slagle
Categories dinner, weekday, seafood, main course
Time 30m
Yield 4 to 6 servings
Number Of Ingredients 10
Steps:
- Heat the oven to 300 degrees. In an ovenproof skillet large enough to hold the salmon, combine olive oil, red-pepper flakes, paprika, fennel seeds, coriander seeds and a pinch each of salt and pepper. Cook over low heat, stirring occasionally, until fragrant and just simmering, about 5 minutes.
- Pat the salmon dry, then sprinkle with salt and place in the spiced oil flesh side up. Spoon some of the oil over the salmon, then bake, basting occasionally, until cooked through, 15 to 25 minutes. (You will know if the salmon is done when the fish flakes when cut into with a knife or fork or when an instant-read thermometer inserted into the thickest part reaches 120 degrees.)
- While the salmon roasts, peel the cucumber and cut into bite-size pieces. Sprinkle with salt.
- Break the salmon into large pieces on a serving platter. (Alternatively, you can make the salmon in advance, and eat it at room temperature.) Scatter the cucumbers around the salmon, then top with feta and parsley. Drizzle chile oil over everything to taste. (You will have more than you need - dip bread into any remaining oil.)
Nutrition Facts : @context http, Calories 631, UnsaturatedFat 36 grams, Carbohydrate 3 grams, Fat 53 grams, Fiber 1 gram, Protein 35 grams, SaturatedFat 12 grams, Sodium 520 milligrams, Sugar 1 gram
OLIVE OYL'S ROASTED SALMON WITH CAULIFLOWER PUREE
This is a recipe my Mom makes that came from Emeril LaGasse. She bakes a whole salmon and purees a head of cooked cauliflower in the blender. If you aren't sure you like salmon, you should really give this a try. This is definitely something to make when company's coming. Everyone will want the recipe. This is 5 stars plus. Thanks Mom and Thanks Emeril!
Provided by AmyZoe
Categories One Dish Meal
Time 1h
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Preheat the oven to 225 degrees.
- In a large saucepan, combine the cauliflower, water, and salt over high heat.
- Bring to a boil, then reduce heat to medium and cook until the cauliflower is very soft, about 30 minutes.
- Remove from the heat and drain.
- Put the cauliflower, 1 tablespoon olive oil, and the cream in a food processor and puree until smooth like creamed potatoes.
- Season with salt and black pepper.
- Bake for 15 minutes.
- In a small skillet, heat the butter over medium heat and cook until it browns lightly, about 1 minute.
- Add the peas, stir gently, and cook for 1 minute.
- Spoon the pureed cauliflower in the center of each plate.
- Lay a piece of salmon on top of each and garnish with the peas.
Nutrition Facts : Calories 339.9, Fat 23.7, SaturatedFat 9.7, Cholesterol 104.9, Sodium 122.6, Carbohydrate 6.5, Fiber 2.4, Sugar 2.4, Protein 25.4
SLOW-ROASTED SALMON WITH ROASTED CREAMY CAULIFLOWER
You won't miss mashed potatoes when you've got creamy cauliflower to accompany a luscious strip of salmon. It's a simple seafood dinner you'll want to make again and again. Recipe courtesy Emeril Lagasse, adapted from Essential Emeril: Favorite Recipes and Hard-Won Wisdom From My Life in the Kitchen, Oxmoor House, 2015, courtesy Martha Stewart Living Omnimedia, Inc.
Provided by Martha Stewart
Categories Salmon Recipes
Number Of Ingredients 7
Steps:
- Preheat the oven to 250 degrees F. Line a baking sheet with parchment paper. Cut one lemon into 1/8-inch-thick slices, and juice the second lemon. Arrange the slices on the prepared baking sheet and place the thyme sprigs on top. Add the salmon fillets, skin side down. Drizzle the lemon juice and oil over the salmon, then sprinkle with the salt and pepper. Place in the oven on the center rack and roast until the salmon is cooked almost all through at the thickest point, about 25 minutes. To check for doneness, make an incision with a sharp knife at the thickest point of a fillet and pull it apart to check for opaqueness; don't cook it beyond medium-rare.
- To serve, spoon 2 to 3 tablespoons of the cauliflower onto each plate, then gently place a fillet on top. Garnish with the lemon slices and the thyme sprigs, or just the leaves. Serve immediately.
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