SPICED SALMON
This delicious, moist fish is very quick and easy to prepare. It gets a little sweetness from brown sugar, but overall the seasonings are mild and give this dish broad appeal. It's a wonderful way to enjoy healthy salmon.-Donna Reynolds, Innisfail, Alberta
Provided by Taste of Home
Categories Dinner
Time 20m
Yield 8 servings.
Number Of Ingredients 13
Steps:
- Mix all ingredients except salmon; brush over salmon., Place salmon, skin side down, on an oiled grill rack or on a lightly oiled baking sheet. Grill, covered, over medium heat or broil 4 in. from heat until fish just begins to flake easily with a fork, 10-15 minutes.
Nutrition Facts : Calories 256 calories, Fat 17g fat (4g saturated fat), Cholesterol 65mg cholesterol, Sodium 330mg sodium, Carbohydrate 5g carbohydrate (5g sugars, Fiber 0 fiber), Protein 20g protein. Diabetic Exchanges
SPICED SALMON WITH MASH
A well rounded meal of potatoes and salmon. Nutritional for all the family.
Provided by Good Food team
Categories Dinner, Main course, Supper
Time 25m
Number Of Ingredients 9
Steps:
- Boil the potatoes for about 12 mins until tender. Heat the grill to high, stir the curry paste into 4 tbsp of the yogurt, then smear the mixture all over the salmon. Put the salmon in a large flameproof dish, skin-side up, and grill for 10 mins.
- Drain the potatoes and return to the pan. Add the remaining yogurt with the butter, chilli flakes and milk. Mash together with a potato masher or use an electric hand whisk to beat the mash to a really creamy texture, adding more milk if you need to. Stir the coriander leaves through. Pile onto plates, place the salmon next to it and drizzle with the cooking juices. Serve with grilled tomatoes.
Nutrition Facts : Calories 563 calories, Fat 28 grams fat, SaturatedFat 10 grams saturated fat, Carbohydrate 42 grams carbohydrates, Sugar 5 grams sugar, Fiber 3 grams fiber, Protein 39 grams protein, Sodium 0.54 milligram of sodium
SPICE-RUBBED SALMON WITH HERB SAUCE
Provided by Food Network Kitchen
Categories main-dish
Time 1h35m
Yield 6 to 8 servings
Number Of Ingredients 12
Steps:
- Make the salmon: Pulse the coriander and fennel seeds in a spice grinder until coarsely ground. Transfer all but 1 teaspoon of the spice mixture to a small bowl and stir in the sugar and 2 teaspoons salt (reserve the remaining 1 teaspoon spice mixture for the sauce).
- Line a rimmed baking sheet with foil. Place the salmon skin-side down on the foil. Rub the salmon with the olive oil, then sprinkle with the sugar-spice mixture. Refrigerate, uncovered, 1 hour.
- Meanwhile, make the herb sauce: Puree the parsley, chervil, chives, lemon zest and juice and the reserved 1 teaspoon spice mixture in a blender until a coarse paste forms. With the machine running, gradually add the olive oil and 1/4 cup cold water and puree until smooth. Season with salt and pepper.
- Preheat the broiler. Pat the salmon dry with paper towels. Broil the salmon until the top is browned and a thermometer inserted into the center registers 110˚, 9 to 11 minutes. Let rest 10 minutes on the pan. Transfer the salmon to a serving platter with 2 large spatulas, removing the skin. Serve with the herb sauce.
GRILLED SALMON WITH SPICY MANGO SALSA
Toss diced mango with habanero, lime and cilantro for a spicy relish for gorgeous grilled salmon.
Provided by Food Network Kitchen
Time 30m
Yield 4
Number Of Ingredients 9
Steps:
- Preheat a grill to medium-high heat.
- Crush the garlic clove, sprinkle with a pinch of salt, and mash into a coarse paste using flat side of a large knife. Mix the garlic paste with the cilantro, oil, habanero, mango, lime juice and scallions in a medium bowl. Season with salt and as much of the remaining habanero as desired for spiciness. Set aside.
- Pat the fish dry and sprinkle with salt and pepper. Lightly oil the grill grates. Place the salmon, skin side-up, on the grill and cook until well-marked, 3 to 4 minutes. Turn the salmon and continue to cook until the fish is just cooked through, about 3 to 4 minutes more.
- Serve the salmon with the salsa and a lime wedge.
EASY BRAZILIAN SPICED SALMON
A South American twist on North American fish, with Brazilian-inspired spices.
Provided by Robbie Wise
Categories World Cuisine Recipes Latin American South American Brazilian
Time 20m
Yield 4
Number Of Ingredients 8
Steps:
- Preheat the oven to 425 degrees F (220 degrees C). Grease a baking sheet.
- Place salmon fillets on the prepared baking sheet. Mix olive oil, brown sugar, garlic, smoked paprika, paprika, and chile powder together in a bowl. Spread mixture over salmon fillets. Squeeze lemon juice on top.
- Bake in the preheated oven until fish flakes easily with a fork, 13 to 15 minutes.
Nutrition Facts : Calories 222.7 calories, Carbohydrate 10.1 g, Cholesterol 49.4 mg, Fat 10.9 g, Fiber 1.4 g, Protein 21.7 g, SaturatedFat 1.9 g, Sodium 62.1 mg, Sugar 6.8 g
SAUTEED SPICED SALMON
"My husband and friends love this crusty salmon," says Kathy Garrison in Fort Worth, Texas. We think you will love that it's so rich in heart-healthy omega-3 fatty acids-and so delicious!
Provided by Taste of Home
Categories Dinner
Time 15m
Yield 4 servings.
Number Of Ingredients 7
Steps:
- Combine the dill, chili powder, lemon-pepper and cumin; rub over fillets. , In a large nonstick skillet coated with cooking spray, cook salmon in oil over medium-high heat for 5-6 minutes on each side or until fish flakes easily with a fork. Serve with lemon if desired.
Nutrition Facts : Calories 246 calories, Fat 16g fat (3g saturated fat), Cholesterol 67mg cholesterol, Sodium 82mg sodium, Carbohydrate 2g carbohydrate (0 sugars, Fiber 1g fiber), Protein 23g protein. Diabetic Exchanges
SPICED SALMON WITH CORIANDER MASH
Infuse your salmon with warm, spicy flavours - the sauce goes well with lamb chops, too
Provided by Good Food team
Categories Dinner, Main course
Time 35m
Number Of Ingredients 9
Steps:
- Boil the potatoes for about 12 minutes until tender. Turn on the grill. Stir the spice paste into 4 tbsp of the yogurt and smear the mixture all over the salmon. Put the salmon in a large heatproof dish, skin side up, and grill for 10 minutes.
- Drain the potatoes and return to the pan. Add the remaining yogurt with the butter, chilli flakes, coriander and milk. Now mash the ingredients together, or better still use an electric hand whisk to beat the mash to a really creamy texture, adding extra milk if necessary. Pile on plates, top with the salmon and drizzle with the cooking juices. Serve with grilled tomatoes.
Nutrition Facts : Calories 493 calories, Fat 25 grams fat, SaturatedFat 9 grams saturated fat, Carbohydrate 39 grams carbohydrates, Fiber 3 grams fiber, Protein 33 grams protein, Sodium 0.51 milligram of sodium
SPICED SALMON WITH MUSTARD SAUCE
from Cooking Light. (1) While broiler preheats, prepare salmon; (2) While salmon cooks, prepare couscous and frozen veggies. This is the fastest, healthiest, and most well-rounded weekday dinner (or even for a dinner party)!
Provided by mikey ev
Categories Very Low Carbs
Time 13m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Preheat broiler.
- Combine all ingredients except the salmon in a small bowl, stirring well with a fork.
- Rub mustard mixture evenly over each fillet.
- Place fillets, skin side down, on a jellyroll pan coated with cooking spray.
- Broil 8 minutes or until fish flakes easily when tested with a fork.
Nutrition Facts : Calories 203.3, Fat 5.9, SaturatedFat 0.9, Cholesterol 87.5, Sodium 286.3, Carbohydrate 1.8, Fiber 0.1, Sugar 1.5, Protein 33.7
SPICED SALMON WITH PUY LENTILS
I can never have enough salmon or lentil recipes in my collection. So, when I saw this one in the recent issue of BBC Easy Cook magazine I wanted to add it to my Zaar collection to try.
Provided by Sarah_Jayne
Categories Curries
Time 30m
Yield 2 serving(s)
Number Of Ingredients 8
Steps:
- Boil the lentils for 15 minutes.
- Drain, then toss with the lemon juice and garlic. Season.
- Meanwhile, sprinkle the salmon with the garam masala and grill / broil on High for 5 minutes until just cooked.
- Cut salmon into good sized chunks.
- Mix half the mint with the yogurt.
- Toss the lentils with the rest of the mint, the parsley and chunks of salmon.
- Serve with the mint yogurt and lemon wedges.
Nutrition Facts : Calories 678, Fat 26.6, SaturatedFat 4.7, Cholesterol 222.1, Sodium 231.5, Carbohydrate 18.6, Fiber 5.1, Sugar 6.7, Protein 87.5
SPICED SALMON WITH SUGAR SNAP PEAS AND RED ONION
Seared sugar snap peas and red onions make a sweet accompaniment to silky salmon fillets in this lovely springtime one-pan meal. The salmon fillets, coated in a garlicky spice blend, are briefly browned, leaving fragrant, savory drippings in the pan. Those drippings then season the vegetables, infusing them as they cook. Keep an eye on the salmon, especially if you prefer it on the rare side. Thin fillets in particular are all too easy to overcook.
Provided by Melissa Clark
Categories dinner, easy, weekday, seafood, main course
Time 30m
Yield 4 to 6 servings
Number Of Ingredients 9
Steps:
- Heat oven to 400 degrees. In a small bowl, stir together 1 tablespoon oil, garlic and baharat. Season salmon all over with salt and black pepper. Rub spice mixture all over salmon. Set salmon aside while slicing the onions and sugar snap peas.
- Cut the onions in half root-to-stem, then peel them and slice into 1/4-inch-thick half-moons. Trim the peas and cut them in half crosswise.
- In a large, preferably nonstick ovenproof skillet, heat 2 tablespoons oil over high heat. Add fish, skin-side down if there's skin, and cook until browned, 3 to 4 minutes. Transfer salmon to a plate, browned-side up. (Don't sear the other side; the salmon will finish cooking in the oven.)
- Reduce heat to medium and add the remaining tablespoon of oil to the skillet. Stir in onions and cook until lightly golden, 3 minutes. Add snap peas and a pinch each of salt and pepper, stirring everything to coat with pan juices. Cook until peas have softened and browned slightly, 5 to 7 minutes. Put salmon, browned-side up, on top of peas and transfer pan to the oven. Roast until fish is just cooked through, 5 to 8 minutes longer.
- Squeeze a little lime juice over salmon and transfer fish to serving plates. Stir herbs into peas and onions. Taste, and add more salt and lime juice, if needed. Serve with the salmon, with the lime wedges on the side.
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