Valentines Salmon Recipes

AGRODOLCE SALMON

Agrodolce Salmon image

Provided by Katie Lee Biegel

Time 30m

Yield 4 servings

Number Of Ingredients 13

Ingredients

Olive oil, for greasing
1/3 cup red wine vinegar
2 tablespoons light brown sugar
3 tablespoons honey
2 teaspoons paprika
Pinch crushed red pepper flakes
Kosher salt and freshly ground black pepper
Four 6- to 8-ounce skinless salmon filets, center cut
1 lemon, juiced
2 cups watercress
1/4 cup sliced natural almonds, toasted
1/4 cup fresh mint leaves
2 tablespoons dried currants

Steps:

Arrange the oven racks so that one is in the top third. Preheat the oven to 400 degrees F. Line a rimmed baking sheet with aluminum foil and lightly oil.
Combine the red wine vinegar, brown sugar, 2 tablespoons of the honey and 1 1/2 teaspoons of the paprika in a medium saucepan and cook over medium-high heat until simmering, 3 to 4 minutes. Reduce the heat to medium-low and cook until reduced and syrupy, 8 to 10 minutes. Stir in the red pepper flakes. Set the sauce aside.
Combine the remaining 1/2 teaspoon paprika, 1/2 teaspoon salt and 1/2 teaspoon pepper in a small bowl. Arrange the salmon in a single layer on the prepared baking sheet and season with the paprika mixture. Spoon the sauce over the salmon.
Bake the salmon until it is an opaque light pink and is partially cooked through, about 5 minutes. Remove the salmon from the oven and set the oven to high broil. Baste the salmon with the sauce pooled on the baking sheet. Return the salmon to the oven and broil until the tops start to brown and caramelize, 3 to 5 minutes depending on your broiler.
While the salmon is cooking, whisk together the lemon juice and remaining 1 tablespoon honey in a large bowl. Add the watercress, almonds, mint and currants to the dressing and toss to coat evenly. Serve the salmon warm with the watercress salad.

VALENTINE'S SALMON

Valentine's Salmon image

This really produces a fantastic piece of salmon, and when paired with a simple potato and leek chowder, would make a terrific Valentine's dinner idea.

Provided by Chef John

Categories Baked Salmon

Time 1h5m

Yield 4

Number Of Ingredients 15

Ingredients

8 green onions
1 slice bacon, sliced
1 clove garlic
1 leek, white and tender green parts only, halved lengthwise and sliced
salt to taste
½ teaspoon butter
1 ½ cups diced Yukon Gold potatoes
3 cups water, or more as needed
1 pinch cayenne pepper
2 (12 ounce) center-cut salmon fillets
1 teaspoon tarragon Dijon mustard
salt and freshly ground black pepper to taste
1 tablespoon vegetable oil
2 tablespoons Asian chili paste (sambal), or more to taste
1 green onion, chopped

Steps:

Bring a large pot of lightly salted water to a boil. Add 8 green onions and cook uncovered until slightly softened, about 30 seconds. Immediately immerse in ice water for several minutes until cold to stop the cooking process. Once the onions are cold, drain well, and set aside.
Cook bacon in a large skillet over medium-low heat until browned, about 8 minutes. Stir in garlic, leek, salt, and butter; cook and stir until leek is softened, about 10 minutes. Add potatoes and enough water to cover, about 3 cups. Season with salt and cayenne pepper. Bring to a simmer, reduce heat to low and cook until potatoes are tender, about 15 minutes. Set aside.
Preheat oven to 375 degrees F (190 degrees C). Line a baking dish with parchment paper lightly coated with vegetable oil.
Prepare each salmon filet salmon by cutting the belly, the bottom 1/3 of the fillet, off the skin. Cut remaining 2/3 of fillet away from skin. Cut this piece in half. Cut belly in half horizontally. Spread each piece with tarragon mustard and top with a slice salmon belly. Season with salt and black pepper. Wrap each salmon packet with two green onions, crisscrossing like ribbons, tucking the ends on the underside.
Place salmon packets, belly-side up, on the parchment and drizzle each with vegetable oil.
Bake in the preheated oven until the salmon is slightly firm to the touch and no longer translucent inside, about 15 minutes.
Heat potato leek soup and stir in chopped green onion. Season with salt and black pepper. Serve soup in shallow bowls, topped with 1 salmon packet and garnished with chili paste.

Nutrition Facts : Calories 443.8 calories, Carbohydrate 20.9 g, Cholesterol 121.6 mg, Fat 21.8 g, Fiber 2.2 g, Protein 39.3 g, SaturatedFat 4.5 g, Sodium 264.6 mg, Sugar 3.2 g

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