Wild Salmon And Romanesco Pilaf Recipes

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WILD SALMON AND ROMANESCO PILAF



Wild Salmon and Romanesco Pilaf image

Made entirely in one-dish, this nutritious skillet supper layers almond-studded basmati rice, tender florets of romanesco (a relative of both broccoli and cauliflower), and buttery fillets of heart-healthy salmon. Fresh lemon, dill, and cilantro brighten the plate.

Provided by Shira Bocar

Categories     Food & Cooking     Ingredients     Seafood Recipes     Salmon Recipes

Time 1h

Number Of Ingredients 10

2 tablespoons extra-virgin olive oil, plus more for drizzling
1 small onion, finely diced
1 cup basmati rice, well rinsed
1/2 cup slivered almonds, toasted
Kosher salt and freshly ground pepper
1 head romanesco or cauliflower, cut into 1-inch pieces
4 skinless wild-salmon fillets (each 5 ounces)
1 lemon
1/4 cup chopped fresh dill
1/4 cup chopped fresh cilantro leaves

Steps:

  • Preheat oven to 400°F. Heat oil in a large straight-sided skillet over medium. Add onion; cook, stirring, until tender, about 6 minutes. Add rice; cook, stirring, 2 minutes. Stir in 2 cups water, almonds, and 3/4 teaspoon salt; season with pepper.
  • Bring to a boil, then reduce heat to low and cover; cook 5 minutes. Remove lid; add romanesco in an even layer and season with salt. Cover; continue cooking until rice and romanesco are tender, 10 minutes.
  • Uncover skillet; remove from heat. Season fish with salt and pepper; nestle into rice mixture. Drizzle fish and romanesco with oil; bake in oven until fish is just cooked through, 7 to 9 minutes. Using a zester, finely grate lemon zest over fish; sprinkle with herbs. Transfer fish to plates. Fluff rice mixture with fork; serve with fish and lemon wedges.

SALMON WITH SMOKED CASHEW ROMESCO



Salmon with Smoked Cashew Romesco image

Provided by Robert Irvine : Food Network

Categories     main-dish

Time 9h5m

Yield 1 serving

Number Of Ingredients 19

1/2 cup brown rice, steamed
6 ounces skinless salmon fillet
Kosher salt and freshly ground black pepper
2 1/2 tablespoons grapeseed oil
6 spears asparagus
4 sundried tomatoes, sliced
1/2 lemon
2 tablespoons Cashew Romesco, recipe follows
2 tablespoons smoked cashews
2 tablespoons cashew milk
1/3 roasted red bell pepper (jarred in oil)
1/3 clove garlic, smashed
2 tablespoons extra-virgin olive oil
2 teaspoons chopped fresh flat-leaf parsley
2 teaspoons tomato puree
2 teaspoons sherry vinegar
Smoked paprika to taste
Cayenne pepper to taste
Kosher salt and freshly ground black pepper

Steps:

  • Season the salmon with salt and pepper. Heat 2 tablespoons grapeseed oil in a skillet over high heat. Add the salmon and sear for 3 minutes. Flip the salmon and sear until cooked to medium, 2 to 3 minutes.
  • Heat the remaining 1/2 tablespoon grapeseed oil in a second skillet over medium heat. Add the asparagus and sundried tomatoes and saute until crisp-tender, 2 to 3 minutes. Season with salt and pepper. Squeeze fresh lemon juice over the asparagus and set aside.
  • Cook the brown rice according to the package directions.
  • Put the Cashew Romesco on a plate. Add the rice, asparagus, and salmon.
  • Soak the cashews in the cashew milk in the refrigerator overnight. Drain.
  • Puree the cashews in a blender with the bell pepper, garlic, olive oil, parsley, tomato puree, sherry vinegar, paprika and cayenne until smooth. Season with salt and pepper.

PAN-FRIED WILD SALMON



Pan-Fried Wild Salmon image

This is a simple way to prepare tasty wild salmon!

Provided by Peter

Categories     Seafood     Fish     Salmon

Time 20m

Yield 2

Number Of Ingredients 3

2 (3 ounce) fillets salmon, with skin
sea salt to taste
2 tablespoons olive oil

Steps:

  • Rinse the salmon fillets and pat dry thoroughly with paper towels; season with sea salt.
  • Heat the oil in a skillet over medium-high heat.
  • Gently lay the salmon into the hot oil with the skin side facing up and cook until the the flesh side is golden brown, 5 to 7 minutes; turn and continue cooking until the skin side is slightly browned, about 5 minutes more. Remove the salmon from the skillet, allowing any oil to drain from the fish back into the pan.
  • Remove the skin from the salmon fillets; fry the skin in the oil remaining in the skillet until crispy, 2 to 3 minutes. Serve the crispy skin with the salmon.

Nutrition Facts : Calories 240.8 calories, Cholesterol 37.6 mg, Fat 18.5 g, Protein 18.1 g, SaturatedFat 2.9 g, Sodium 195.3 mg

SALMON WITH WILD RICE PILAF IN PUFF PASTRY



Salmon With Wild Rice Pilaf in Puff Pastry image

Born and raised in Alaska, I cannot imagine eating any salmon other than delicious Wild Alaskan Salmon. This dish will highlight the magnificant flavor and texture of our salmon with onion and shitake mushroom wild rice pilaf wrapped up in golden puff pastry. Serve with a rich, creamy dijon tarragon sauce. A little time consuming but worth every minute. Wow your guests!

Provided by jalexandropoulos

Categories     Rice

Time 1h30m

Yield 4 large individual servings, 4 serving(s)

Number Of Ingredients 16

1/2 cup long grain white rice
1/2 cup wild rice
1 bay leaf
1 cup low sodium chicken broth
1/2 cup minced fresh onion
2 tablespoons butter
2 tablespoons fresh lemon juice
6 ounces fresh shiitake mushrooms, chopped
2 sheets frozen puff pastry
1 1/2 lbs king salmon fillets, skinless cut into 4 serving portions
1 egg, beaten with
1 teaspoon water
2/3 cup bottled clam juice
1 1/4 cups whipping cream
3 tablespoons fresh tarragon, minced
1 tablespoon Dijon mustard

Steps:

  • Boil wild rice and bay leaf in water for 45 minutes. Drain.
  • Meanwhile, Melt butter in pan, saute mushrooms and onions until onions are soft and mushrooms release juices.
  • Add white rice and saute about 2 more minutes.
  • Add chicken broth and lemon juice, bring to boil.
  • Reduce heat to low, cover and simmer 20 minutes.
  • Mix drained wild rice with cooked rice pilaf and cool.
  • Butter large baking sheet.
  • Roll out each sheet of pastry to 12" square.
  • Cut each sheet into 4 squares.
  • Mound rice evenly onto 4 squares.
  • Top each rice mound with salmon.
  • Fold up and seal the corners of each filled square (the edges will not cover salmon).
  • Place the remaining 4 squares on top of each of the 4 filled squares. Tuck corners under and pinch seams together.
  • Save any remaining rice for another use.
  • Cover and chill for 30 minutes.
  • Brush with egg mixture and bake at 400 for 30 minutes.
  • Serve with sauce.
  • This makes 4 large servings. For smaller servings, cut the fish into 8 portions and fill each of 8 squares with rice and salmon. Pull up corners of each square and pinch the seams, completely enclosing and sealing the filling. Bake for only 20 minutes.
  • For Sauce:.
  • Combine whipping cream and bottled clam juice. Boil and reduce until thickend appx. 20 minutes.
  • Stir in dijon and tarragon.

Nutrition Facts :

SAVORY SALMON OVER WILD RICE PILAF WITH A SIDE OF SWEET POTATOES



Savory Salmon over Wild Rice Pilaf With a Side of Sweet Potatoes image

This dish is a perfect blend of ingredients and spices to satisfy even the most discriminating of pallets. It is truly satisfying, most assuredly savory! Enjoy!

Provided by DayJahView

Categories     < 4 Hours

Time 1h15m

Yield 2 serving(s)

Number Of Ingredients 16

8 ounces salmon (Wild Caught)
1/4 cup wild rice (uncooked)
1/4 cup brown rice (uncooked)
2 garlic cloves (thinly sliced)
1 carrot (shredded)
1 cup spinach (coarsely chopped)
1/2 cup fat-free chicken broth
1 tablespoon butter
1 tablespoon walnuts (chopped)
1/4 teaspoon curry powder (hot)
1/4 teaspoon garlic salt
1/2 teaspoon salt (lemon-pepper seasoning salt)
2 teaspoons black bean garlic sauce (purchased at Asian markets)
3 tablespoons pineapple-orange juice (frozen, mixed with water)
1/8 teaspoon lemon peel
1/2 teaspoon soy sauce (or Bragg Liquid Aminos)

Steps:

  • Heat wild rice according to directions. After ten minutes add brown rice and cook for 45 minutes more. Meanwhile, Slice Garlic, shred carrot and coarsely chop spinach. Set aside. Peel sweet potatoes, cube and steam them until tender. Melt butter, add walnuts, garlic salt and curry. Pour butter over drained sweet potatoes when ready to serve. Toss to coat evenly. Add carrots and garlic to rice for the final ten minutes of cooking time. Toss with spinach when ready to serve. Broil salmon for 3 to 5 minutes depending on thickness. Wisk black beans sauce with juice, aminos and lemon peel. Lay spinach on a bead of the rice pilaf and garnish with sweet potatoes. Generously drizzle black bean sauce over salmon coating completely. Serve hot. Enjoy!

Nutrition Facts : Calories 412.6, Fat 14.3, SaturatedFat 5, Cholesterol 67.4, Sodium 1070.5, Carbohydrate 41.1, Fiber 3.7, Sugar 5.1, Protein 30.4

BAKED SALMON WITH HERBED PECAN ROMESCO



Baked Salmon with Herbed Pecan Romesco image

Fancy enough for company and easy to do...that's my type of recipe. Even better, the Herbed Pecan Romesco may be made and stored in the refrigerator the day before serving.-Sheryl Little, Sherwood, Arkansas

Provided by Taste of Home

Categories     Dinner

Time 40m

Yield 6 servings.

Number Of Ingredients 18

ROMESCO:
2 shallots, coarsely chopped
1 garlic clove, minced
3 tablespoons olive oil, divided
1 cup roasted sweet red peppers, drained
1/2 cup chopped pecans, toasted
1/4 cup loosely packed fresh basil leaves
1/4 cup loosely packed fresh parsley leaves
2 tablespoons white wine vinegar
4-1/2 teaspoons lemon juice
1/4 teaspoon salt
1/8 teaspoon pepper
SALMON:
6 salmon fillets (6 ounces each)
4 teaspoons olive oil
4 teaspoons orange juice
1-1/2 teaspoons lemon juice
1-1/2 teaspoons grated lemon zest

Steps:

  • In a small skillet, saute shallots and garlic in 1 tablespoon oil until tender. Transfer to a food processor; add remaining sauce ingredients. Cover and process for 1-2 minutes or until blended; set aside., Place salmon fillets in a greased 13x9-in. baking dish. In a small bowl, whisk the remaining ingredients. Brush over salmon., Bake, uncovered, at 400° for 15-20 minutes or until fish flakes easily with a fork. Serve with sauce.

Nutrition Facts : Calories 449 calories, Fat 33g fat (5g saturated fat), Cholesterol 85mg cholesterol, Sodium 335mg sodium, Carbohydrate 7g carbohydrate (3g sugars, Fiber 1g fiber), Protein 30g protein.

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