ROASTED TAPENADE CRUSTED SALMON
Steps:
- Preheat oven to 350 degrees. Season salmon with salt and pepper on both sides. Add olive oil and white wine. Mix to coat both sides. Place in hot saute pan and sear on both sides for approximately 1 minute. Place in oven for 3-5 minutes.
- After 3-5 minutes, remove salmon from oven and spread with tapenade. Place back in oven to finish cooking, approximately 5-10 minutes.
- To plate, place salmon on top bed of spinach and spoon vinaigrette over.
- Whisk chicken broth, vinegar, mustard, shallot, garlic, oils, and honey in bowl. Season with salt and pepper. Just before serving add tomato and herbs.
- Add all ingredients to food processor. Process until smooth paste.
ONION-CRUSTED SALMON
Salmon sure is popular in Norway! Here is another simple way to serve it, with a crispy onion topping.
Provided by JackieOhNo
Categories Onions
Time 30m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Preheat the oven to 350 degrees. Spray an 11x7-inch baking dish with nonstick cooking spray and place salmon in it.
- In a food processor or blender, combine the remaining ingredients except the butter and process until the onions are in crumbs (about 5 seconds). Place 1/4 cup of the onion mixture on each fillet and drizzle with the melted butter. Bake for 20 minutes or until the fish flakes easily with a fork.
SMOKED SALMON & OLIVE TAPENADE BAGUETTE SLICES
This is a quick appetizer which is always a hit. It is light enough but has rich flavors to make it the perfect bite size appetizer. Now if you are really short on time ... you can actually buy some baguette slices ready to use, and also the olive tapenade which there are several good brands available these days. But make the tapenade ahead and then it takes just minutes to put these all together.
Provided by SarasotaCook
Categories Vegetable
Time 30m
Yield 18-24 Appetizers, 18-24 serving(s)
Number Of Ingredients 17
Steps:
- Olive Tapenade -- Chop up the olives both green and black very fine and mix with the olive oil, garlic, capers (also chopped), lemon zest, parsley and pepper (no salt needed) as the olives and capers are very salty. Mix and just refrigerate until ready to use.
- Creme Fraiche Sauce -- Mix the creme fraiche, lemon zest and juice, dill and a pinch of salt, go easy. Stir until combined and put in the refrigerator until ready to use.
- Baguettes -- Now if you want, you can use slices of pumpernickle if you prefer than. You can even buy the small sandwich party breads which will work too. Personally, I like the baguettes. Just thin slice and then drizzle with olive. Place on a baking sheet (I line mine with parchment for no clean up) and then bake at 425 until golden brown. Remove and let cool.
- Putting Them Together -- On your cooled baguettes, spread a spoon of the olive tapenade, a couple of rings of the red onion, then a slice of the smoked salmon, folding over so you have a nice size piece on each baguette. Then top with a spoon of the dilled' cream sauce.
- Garnish -- If you want to get fancy, top with a sprig of dill, a thin lemon twist, or even a olive slice.
- They literally take just minutes to put together and they are so tasty.
Nutrition Facts : Calories 187.5, Fat 11.2, SaturatedFat 4, Cholesterol 23.9, Sodium 521.2, Carbohydrate 14.6, Fiber 1.2, Sugar 0.3, Protein 7.3
TUSCAN SALMON WITH ROSEMARY ORZO
Provided by Marge Perry
Categories Fish Dinner Rosemary Salmon Spring Summer Healthy Orzo Self Pescatarian Dairy Free Peanut Free Tree Nut Free Soy Free No Sugar Added
Yield Makes 4 servings
Number Of Ingredients 12
Steps:
- Cook orzo as directed on package until al dente. Heat oil in a large nonstick skillet over medium heat. Cook 1/2 cup onion and rosemary until onion softens, 9 minutes. Combine with orzo in a bowl. Season salmon with 1 tablespoon basil, salt and pepper. Heat same skillet over medium-high heat. Cook salmon until golden, 5 minutes per side, flesh side down first; set aside. add garlic and remaining 1 cup onion to skillet; cook until soft, 2 minutes. Add tomatoes and olives; cook until tomatoes break up, 3 minutes. Remove skillet from heat; stir in parsley and remaining 1/4 cup basil. Season with salt and pepper. Serve fish over orzo; top with tomato mixture.
ROASTED RED PEPPER TAPENADE
When entertaining, I often rely on my pepper tapenade recipe because it takes only 15 minutes to whip up and pop in the fridge. Sometimes I swap out the almonds for walnuts or pecans. -Donna Magliaro, Denville, New Jersey
Provided by Taste of Home
Categories Appetizers
Time 15m
Yield 2 cups.
Number Of Ingredients 9
Steps:
- In a small saucepan, bring 2 cups water to a boil. Add garlic; cook, uncovered, just until tender, 6-8 minutes. Drain and pat dry. Place red peppers, almonds, tomato paste, oil, garlic, salt and pepper in a small food processor; process until blended. Transfer to a small bowl. Refrigerate at least 4 hours to allow flavors to blend., Sprinkle with basil. Serve with baguette slices.
Nutrition Facts : Calories 58 calories, Fat 4g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 152mg sodium, Carbohydrate 3g carbohydrate (2g sugars, Fiber 1g fiber), Protein 1g protein. Diabetic Exchanges
GRILLED SALMON WITH ORZO, FETA, AND RED WINE VINAIGRETTE
Provided by Curtis Stone
Categories Fish Pasta Quick & Easy Backyard BBQ Dinner Vinegar Feta Seafood Salmon Grill Grill/Barbecue Pescatarian Peanut Free Soy Free No Sugar Added
Yield Serves 4
Number Of Ingredients 17
Steps:
- 1. Prepare an outdoor grill for medium- high cooking over direct heat.
- 2. Meanwhile, make the orzo salad: Bring a large saucepan of salted water to a boil over high heat. Add the orzo and cook, stirring often, for about 8 minutes, or until just tender. Drain the orzo in a sieve and set aside.
- 3. In a medium bowl, whisk the vinegar, shallots, and garlic together. Gradually whisk in the olive oil. Season to taste with salt and pepper.
- 4. In a large bowl, toss the warm orzo, spinach, tomatoes, pine nuts, and basil with the vinaigrette. Season to taste with salt and pepper. Set aside at room temperature.
- 5. To cook the salmon: Coat the salmon with olive oil and season with salt and pepper. Oil the cooking grate. Place the salmon on the grill with the top right corner of each fillet facing the 2-o'clock position and cook for 4 minutes, without moving the salmon. (This will help give the salmon a good sear of nice grill marks and help it release from the grate.) Using a thin metal spatula, starting at the corner of each fillet nearest you, flip the fillets over. Grill for about 2 minutes, or until the fish is opaque with a slightly rosy center when flaked in the thickest part with the tip of a small knife. Remove from the grill.
- 6. Mound the salad in the center of a large serving platter or four dinner plates. Sprinkle with the feta cheese. Top with the salmon, sprinkle with the chives, and serve.
OVEN-ROASTED PISTACHIO-CRUSTED SALMON
This seasoned salmon is reminiscent of bistro-worthy fare when served with wilted spinach and freekeh.
Provided by thedailygourmet
Categories Main Dish Recipes Seafood Main Dish Recipes Salmon Baked Salmon Recipes
Time 30m
Yield 4
Number Of Ingredients 7
Steps:
- Preheat the oven to 375 degrees F (190 degrees C). Line a baking sheet with aluminum foil and spray with cooking spray.
- Place butter in a microwave-safe bowl and melt in the microwave, 15 to 30 seconds. Let cool and stir in grapeseed oil.
- Place salmon fillets skin-side down on the baking sheet. Brush with butter mixture and sprinkle evenly with 1 1/2 teaspoons Greek seasoning.
- Mix crushed pistachios, bread crumbs, and remaining 1 teaspoon Greek seasoning together in a small bowl. Sprinkle evenly over salmon.
- Bake in the preheated oven until salmon flakes easily with a fork, about 20 minutes.
Nutrition Facts : Calories 285.5 calories, Carbohydrate 7.6 g, Cholesterol 58.1 mg, Fat 16.9 g, Fiber 1 g, Protein 26.8 g, SaturatedFat 4.1 g, Sodium 430.7 mg, Sugar 0.6 g
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