STEAMED SALMON WITH PEAS
Your dinner table will be complete with this wonderful steamed salmon with peas recipe, which can be found in "Martha Stewart's Cooking School."
Provided by Martha Stewart
Categories Food & Cooking Ingredients Seafood Recipes Salmon Recipes
Number Of Ingredients 11
Steps:
- Prepare steamer basket: Bring wine and water to a simmer in a large skillet or wok. Meanwhile, line the top of a small steamer basket with 1 lettuce leaf and a dill sprig. Season both sides of the salmon fillet with salt and pepper and place on top of the lettuce, then place remaining dill sprig over fish. Place the remaining lettuce leaf in the bottom basket and then top with cabbage "cup." Place the peas in the cup. Dot peas evenly with butter and season with salt.
- Steam fish and peas: When the liquid in the skillet is boiling, set the basket with the peas in skillet, rest the salmon basket on top, then secure bamboo lid tightly in place. Steam until peas are just tender and bright green and fish is evenly opaque throughout, 7 to 9 minutes (you'll have to remove the basket to check).
- Meanwhile, make sauce: Whisk together yogurt, lemon juice, and salt to taste. Serve salmon, cabbage, and peas immediately, with yogurt sauce on the side.
STEAMED LEEKS & PEAS WITH HERBY VINAIGRETTE
Honey, mustard and herbs add flavour to simple steamed vegetables - a healthy side dish that's low fat and easy to make in just 15 minutes
Provided by Sara Buenfeld
Categories Side dish
Time 15m
Number Of Ingredients 8
Steps:
- Trim the outer leaves from the leeks and cut off the top down to where the leaves split. Cut the leeks into 3-4 chunks, then wash really well to remove any grit. Heat a steamer, add the leeks and cook for 8 mins. Tip in the peas and cook for 2-3 mins more until both are tender.
- Meanwhile, whisk the oil, vinegar, honey, mustard and seasoning together in a serving bowl to make the vinaigrette. Add the hot vegetables and herbs, and mix well.
Nutrition Facts : Calories 112 calories, Fat 5 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 8 grams carbohydrates, Sugar 4 grams sugar, Fiber 7 grams fiber, Protein 5 grams protein, Sodium 0.1 milligram of sodium
SAUTéED SALMON WITH LEEKS AND TOMATOES
Here is a fresh and simple way to prepare salmon that is ready in about 20 minutes. Most of that time will be spent preparing the vegetables. You do have to blanch, core and chop the tomatoes, but that is quick work. (We won't tell if you use the canned, diced sort instead. Just drain them first.) Once that's done, sauté the fish and set aside. Throw tomatoes, leeks, lemon juice and freshly ground pepper into the pan and sauté for a quick minute. Spoon over the fish and serve.
Provided by Pierre Franey
Categories dinner, main course
Time 20m
Yield 4 servings
Number Of Ingredients 8
Steps:
- If there are any bones in the salmon, pull them out with tweezers and discard. Sprinkle the fish with salt and pepper.
- Trim off the stem ends of the leek. Cut the leek lengthwise into thin slices. Finely chop the leek. There should be about 1/3 cup.
- Drop the tomatoes into boiling water and let stand 9 to 12 seconds.
- Peel and remove the cores. Cut the flesh of the tomatoes into quarter-inch cubes. There should be about 1 1/4 cups.
- Heat 2 tablespoons of the oil in a nonstick skillet over moderately high heat and add the salmon pieces skinned side up. Cook 2 minutes and then turn the pieces. If you want the salmon medium rare, cook the fish 2 minutes longer. Transfer the fish to a warm platter.
- Add the remaining oil to the skillet. Add the tomatoes and leek, salt, pepper and lemon juice. Cook about 1 minute. Pour the mixture over the salmon and sprinkle with the coriander or basil.
Nutrition Facts : @context http, Calories 489, UnsaturatedFat 22 grams, Carbohydrate 10 grams, Fat 33 grams, Fiber 3 grams, Protein 37 grams, SaturatedFat 7 grams, Sodium 889 milligrams, Sugar 5 grams
SALMON WITH CARAMELIZED LEEKS
This is an adaptation from a few recipes I've enjoyed. Simple, elegant and delicious. I've served it for guests and picky teens with high praise.
Provided by SHERSHON
Categories Main Dish Recipes Seafood Main Dish Recipes Salmon Salmon Fillet Recipes
Time 55m
Yield 4
Number Of Ingredients 8
Steps:
- Preheat an oven to 425 degrees F (220 degrees C). Line a baking sheet with foil, and spray with cooking spray.
- Trim away the root end, tough outer leaves, and dark green tops of the leeks. Cut the leeks lengthwise into quarters, then crosswise into thirds. Wash the leeks well to remove any grit, and drain in a colander.
- Melt the butter in a large skillet over medium-high heat, and cook and stir the leeks until they have started to soften, about 5 minutes. Sprinkle the leeks with brown sugar, and cook until they turn brown, 15 to 20 minutes. Stir in the matchstick carrots, sprinkle with kosher salt, and cook and stir until the carrots are tender, about 5 minutes.
- Place the salmon on the prepared baking sheet, rub the fillets with olive oil, and sprinkle with salt and pepper. Roast the salmon until the flesh is opaque and flakes easily but isn't dry, about 10 minutes per 1 inch of thickness. Remove the cooked fillets to plates, and top each fillet with 1/4 of the caramelized leeks and carrots.
Nutrition Facts : Calories 523 calories, Carbohydrate 20.3 g, Cholesterol 126.9 mg, Fat 30.4 g, Fiber 2.9 g, Protein 41 g, SaturatedFat 8.5 g, Sodium 399.4 mg, Sugar 8.9 g
STEAMED SALMON WITH PEAS AND LEEKS
Provided by Nancy Harmon Jenkins
Categories dinner, main course
Time 40m
Yield 4 servings
Number Of Ingredients 15
Steps:
- Run fingers lightly over salmon fillets to check for bones.
- Saute shallots in peanut oil over medium-low heat until lightly cooked, then set aside to cool. Add 1 tablespoon each of chopped parsley and mint. Rub this mixture over the salmon. Season to taste with salt and pepper. This may be done ahead of time. Refrigerate salmon until ready to continue.
- Place 3/4 cup of fish stock in the bottom of a steamer, and bring to a boil over medium heat. Place fish on rack; cover and steam until fish is cooked through. Cooking time will depend on thickness of fillets: plan on 9 minutes per inch of thickness. When fish is done, remove from steamer, and place each fillet on a warm plate. Set aside in a warm place while finishing the recipe.
- While salmon is steaming, coarsely chop eggs and set aside.
- In a small saucepan, combine remaining 1/4 cup of fish stock with stock from steamer, bring to a simmer, and cook julienned vegetables for 3 minutes. Add peas and cook 1 minute more.
- Remove vegetables with a slotted spoon, leaving juices in pan, and arrange around each salmon fillet.
- Place the saucepan with the juices over medium heat. Bring to a boil, and reduce to approximately 2 tablespoons. Over low heat, whisk in butter, a tablespoon at a time. Season with salt, pepper and lemon juice. Add remaining mint and parsley.
- Garnish the fish with chopped eggs, and spoon the butter sauce over the fish and vegetables. Serve with small buttered new potatoes, if desired.
Nutrition Facts : @context http, Calories 702, UnsaturatedFat 24 grams, Carbohydrate 16 grams, Fat 52 grams, Fiber 4 grams, Protein 42 grams, SaturatedFat 21 grams, Sodium 914 milligrams, Sugar 5 grams, TransFat 1 gram
STEAMED SALMON WITH SNOW PEAS
Healthy and delicious. If you think you'll want more sauce, double the amounts of the first 4 ingredients. I use "lite" (lower sodium) soy sauce. In step 5, you may need to lift the steamer basket and replenish the water in the saucepan.
Provided by echo echo
Categories < 30 Mins
Time 18m
Yield 2 serving(s)
Number Of Ingredients 9
Steps:
- Make sauce: Combine lime juice through scallion in a small bowl and whisk in oil with a tiny whisk or a fork. Set aside.
- Rub ginger and garlic on the salmon.
- Arrange salmon in a steamer basket coated with spray.
- Run 2 inches of water into a saucepan and bring to a boil. Place steamer basket in saucepan, cover and steam 8 minutes.
- Add snow peas to fish, cover again, and steam about 4-5 more minutes until peas are tender crisp.
- Lay out a bed of snow peas on each of 2 dinner plates, top with fish and drizzle sauce over the top.
Nutrition Facts : Calories 433.1, Fat 12.3, SaturatedFat 2, Cholesterol 165.4, Sodium 386.6, Carbohydrate 9.9, Fiber 3.2, Sugar 4.8, Protein 67.1
STEAMED SALMON WITH LEEKS & LENTILS
This is a super easy recipe! A delicious and healthy dinner for 2 that can easily be adjusted to serve more. I like to serve this along side a simple salad and steamed sugar snap peas. (Recipe courtesy of BBC's Good Food magazine: Healthy Issue February 2007)
Provided by - Carla -
Categories Lentil
Time 20m
Yield 2 serving(s)
Number Of Ingredients 6
Steps:
- Steam the leeks for about 10 minutes until soft, then lay the salmon on top and continue to team for an additional 5 minutes or until the salmon is cooked through.
- While the salmon and leeks are steaming, add the lentils to a bowl with 4 tablespoons of the french dressing and some seasoning.
- When the salmon is cooked lift out of the steamer and set aside.
- Add the steamed leeks and baby spinach to the lentils and toss well.
- Divide the lentil salad mixture between two plates, top with the steamed salmon and drizzle over the remaining dressing.
- Serve and enjoy!
Nutrition Facts : Calories 1173, Fat 29.1, SaturatedFat 3.9, Cholesterol 78, Sodium 537.8, Carbohydrate 143.5, Fiber 64.3, Sugar 15.3, Protein 84.7
STEAMED SALMON AND PEAS
Provided by Martha Stewart
Categories Food & Cooking Ingredients Seafood Recipes Salmon Recipes
Yield Serves 4
Number Of Ingredients 12
Steps:
- Bring 2 inches of water to a boil in a large straight-sided skillet or a wok. Line one tier of a large multilayered Chinese bamboo steamer with lettuce leaves.
- Season fish with salt and pepper. Place skin side down in lettuce-lined tier of steamer. Top with parsley, dill sprigs, and thyme. Place second tier over first. Arrange cabbage leaves in steamer, and place one-quarter of the peas in each of the cup-shaped leaves. Dot peas with butter, and sprinkle with chervil. Cover steamer. Place in skillet of boiling water, and steam until fish is opaque, 6 to 10 minutes.
- While fish is cooking, make the sauce. In a small bowl, combine yogurt, chopped dill, and lemon juice. Season with salt.
- When fish and peas are done, transfer one cabbage cup filled with peas and one piece of fish to each plate. Serve sauce on the side.
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