HERBED SALMON STEAKS
Let Herbed Salmon Steaks be the beginning of a wonderful dinner for two. Add baked potatoes, steamed fresh asparagus and sourdough rolls for a scrumptious meal!
Provided by Betty Crocker Kitchens
Categories Entree
Time 45m
Number Of Ingredients 9
Steps:
- Heat oven to 400°F. Heat butter and lemon juice in square pan, 8x8x2 inches, in oven until butter is melted. Place salmon in pan; turn to coat both sides with lemon mixture. Sprinkle with onion salt, thyme and pepper.
- Bake uncovered 25 to 35 minutes or until salmon flakes easily with fork. Sprinkle with paprika; serve with lemon wedges and parsley.
Nutrition Facts : Calories 285, Carbohydrate 1 g, Cholesterol 125 mg, Fiber 0 g, Protein 36 g, SaturatedFat 6 g, ServingSize 1 Serving, Sodium 540 mg
STEAMED SALMON WITH HERBS AND LEMON
Steamed salmon may seem an odd breakfast choice, but try it! The protein will keep you full and energized for hours.
Provided by Martha Stewart
Categories Food & Cooking Breakfast & Brunch Recipes
Number Of Ingredients 5
Steps:
- Season salmon with salt and pepper. Steam until just cooked through, 7 to 8 minutes.
- Serve with rice. Sprinkle with herbs and lemon zest.
Nutrition Facts : Calories 320 g, Fat 9 g, Fiber 2 g, Protein 34 g, SaturatedFat 2 g
DANNY CHAN'S STEAMED SALMON WITH LEMON
Chinese cooks traditionally steam fish with ginger and scallions, which are said to mollify the flavor of the fish. Chef Danny Chan's innovative twist is the addition of refreshing lemon. When Chef Chan steams shrimp, scallops and lobster, he uses the same method, but omits the soy sauce.
Provided by Food Network
Categories main-dish
Time 25m
Yield 4 servings
Number Of Ingredients 8
Steps:
- Thoroughly rinse the fish in cold water and pat dry. Put the fillets in a 9-inch shallow heatproof bowl. Drizzle the soy sauce, salt and pepper over the salmon. Sprinkle with the scallions and ginger. Cut the lemon in half crosswise. Cut half a lemon into 4 slices and put on the fish. Juice the remaining lemon and drizzle over the fish.
- Put a 1-inch-high steamer rack in a 14-inch flat-bottomed wok. Add water to a depth of 3/4 inch and bring to a boil over high heat. Carefully put the bowl on the rack, cover, and steam for 8 to 10 minutes. Test the fish for doneness by poking the thickest party with a chopstick or fork; the fish should flake. If not, steam 1 to 2 minutes or until the fish just flakes. Be sure to check the water level from time to time and replenish if necessary, with boiling water. Carefully remove the bowl from the wok. Drizzle the sesame oil over the fillets.
STEAMED SALMON WITH LEMON-HAZELNUT BUTTER
Provided by Craig Claiborne
Categories dinner, main course
Time 15m
Yield 4 servings
Number Of Ingredients 7
Steps:
- Bring about 2 inches of water to a boil in the bottom of a steamer. Rub the bottom (skinned side) of each salmon piece with butter. Sprinkle with salt and pepper.
- Arrange the salmon buttered side down on a steamer rack. Place the rack over boiling water, cover and cook 6 minutes.
- Spoon an equal portion of the sauce on the bottom of each of four plates. Place one piece of salmon in the center of each plate and sprinkle with chopped flower petals or herbs and coarsely chopped hazelnuts.
Nutrition Facts : @context http, Calories 704, UnsaturatedFat 29 grams, Carbohydrate 3 grams, Fat 69 grams, Fiber 2 grams, Protein 20 grams, SaturatedFat 34 grams, Sodium 386 milligrams, Sugar 1 gram, TransFat 2 grams
STEAMED SALMON STEAK WITH CAPER BUTTER SAUCE
Provided by Craig Claiborne
Categories dinner, for one, main course
Time 20m
Yield 1 serving
Number Of Ingredients 9
Steps:
- Bring water to boil in bottom of a steamer.
- Sprinkle salmon steak with salt and pepper and arrange it on a steamer rack. Place rack over the boiling water and cover closely. Steam salmon until it is cooked through, about 8 minutes.
- Meanwhile, combine shallots, wine and vinegar in a small saucepan and bring to a boil. Cook until the liquid is reduced almost by half. Add cream and stir to blend. Start stirring with a wire whisk while adding butter cubes gradually, adding more as cubes melt.
- Squeeze capers to extract excess liquid and add the capers to butter sauce
- Remove salmon from steamer and peel away the skin. Serve the salmon with the sauce over it.
Nutrition Facts : @context http, Calories 845, UnsaturatedFat 29 grams, Carbohydrate 3 grams, Fat 69 grams, Fiber 1 gram, Protein 47 grams, SaturatedFat 31 grams, Sodium 759 milligrams, Sugar 1 gram, TransFat 1 gram
STEAMED SALMON STEAKS, THAI STYLE
Entered for safe-keeping, from Sean Donnellan's "Something Tastes Funny", recipe by Naidre Miller. This cookbook is for new cooks or non-cooks. I keep stainless steel folding steamer inserts on hand, one for saucepans, and one for a large skillet. One could also put a round wire rack in a large skillet, and take two 18-inch long sheets of aluminum foil and fold each twice lengthwise for reinforcement; if the two long aluminum foil strips are laid like a big "X" across the wire rack before placing the plate holding the salmon steaks, it will be easier to remove the plate after cooking. Preparation time includes marination time.
Provided by KateL
Categories < 60 Mins
Time 40m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- In a medium skillet, heat the oil until very hot but not smoking, and add the shallots, ginger, and garlic. Cook for 1 minute, until very aromatic but not browned.
- Add the brown sugar and fish sauce and cook for 5 minutes.
- Spread half of the sauce on a lightly oiled plate that will fit into a steamer, and place the steaks on top of the sauce. Pour the other half of the sauce on top of the steaks, and let marinate for 20 minutes.
- Fill steamer with enough water to sit below, but not touch the steamer basket, and bring to a high simmer.
- Place the plate in the basket, cover, and steam for approximately 10 minutes, or until the meat is opaque.
- Carefully remove the steaks with a spatula to a serving plate, and spoon any remaining sauce over steaks.
- Garnish with cilantro leaves. Serve with fluffy rice and a crisp green vegetable. Cold beer goes well with this.
Nutrition Facts : Calories 411, Fat 21.9, SaturatedFat 4.2, Cholesterol 100.3, Sodium 1497, Carbohydrate 16.7, Fiber 0.1, Sugar 13.9, Protein 35.2
LEMON & WINE STEAM BAKED IN FOIL SALMON
This salmon recipe really infuses the fish with a delicious lemony wine flavor. Its super moist and wonderfully complex tasting when done. Not to mention fairly easy. Depending on your tastes you can go with a Moscato for a sweeter taste or Pinot Grigio for more lemony flavor. I tend towards the Pinot Grigio myself. The small 187ml bottles are just about perfect for a 1 lb. fillet but if you just want to go ahead and buy the whole bottle then serve the rest with dinner that's good too. Sometimes I will marinate the salmon in the same mix of wine lemon and herbs for an hour before cooking but it's not really that necessary.
Provided by BichonKitchen
Categories < 60 Mins
Time 1h
Yield 2-4 serving(s)
Number Of Ingredients 10
Steps:
- Preheat the oven to 400°.
- Lay out a piece of foil at least twice as big as the section(s) of salmon being cooked.
- Coat the center with olive oil covering the area the salmon will take up plus a bit extra.
- Sprinkle some of the chopped shallots over an area about the size of the piece of salmon.
- Place in one layer the lemon slices to cover the same area.
- Lay out several oregano and thyme sprigs on top of the lemons.
- Brush one side of the salmon with olive oil.
- Place salmon oil side down on the lemons and shallots in the foil.
- Brush the other side of the salmon with olive oil.
- Optional; salt and pepper to taste.
- Lay out several oregano and thyme sprigs.
- Sprinkle the remainder of the chopped shallots over the top.
- Cover with the reminder of the lemon slices.
- Bring up all four sides to form an envelope to hold in the liquid leaving the top open for the moment.
- Pour in the wine and lemon juice.
- Roll the foil loosely to seal the fish in and prevent leaking.
- Place on baking sheet or baking dish in case of leaking and insert in oven.
- Cook at 400° for approximately 20 - 25 minutes.
- Open foil exposing fish and broil on high for 4 to 8 minutes.
- Remove oregano and thyme sprigs before serving.
Nutrition Facts : Calories 564.5, Fat 23.8, SaturatedFat 3.8, Cholesterol 104.6, Sodium 264, Carbohydrate 23.4, Fiber 1.7, Sugar 3.1, Protein 49.4
LEMON-GARLIC SALMON STEAKS
I always enjoy making this easy recipe for my husband, Jim. He absolutely loves salmon and garlic, and they go together so well in this recipe. -Mary Lynn Baronett, Waynesburg, Pennsylvania
Provided by Taste of Home
Categories Dinner
Time 35m
Yield 6 servings.
Number Of Ingredients 6
Steps:
- Preheat oven to 350°. In a small skillet, saute garlic in 1 tablespoon oil for 1 minute. , Arrange salmon steaks in a greased 13x9-in. baking dish. Combine lemon juice, parsley, salt, pepper and remaining oil; pour over salmon. Top with garlic mixture. , Bake, uncovered, 25-30 minutes or until fish flakes easily with a fork.
Nutrition Facts : Calories 403 calories, Fat 27g fat (5g saturated fat), Cholesterol 100mg cholesterol, Sodium 103mg sodium, Carbohydrate 3g carbohydrate (1g sugars, Fiber 0 fiber), Protein 34g protein.
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- Prepare fennel by removing top stems to where stem meets bulb. Save leafy fronds for garnish. Thinly slice or shave bulb diagonal angle. Set aside.
- On large rimmed baking sheet, place large sheet of aluminum foil, shiny side facing down. Place first salmon fillet on aluminum foil and squeeze juice of 1 lemon on top.
- Take another lemon and slice into thin rounds; arrange slices on top of fish. Place 1/2 teaspoon butter underneath each slice of lemon (add more lemon and/or butter as needed per size of fillet.) Arrange fennel slices on top of lemon-covered fish. Sprinkle with salt and pepper. Fold sides of aluminum foil to create tent and crimp edges of packet to seal. Repeat with second fillet.
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