BAKED HALIBUT WITH ARUGULA SALSA VERDE
Provided by Giada De Laurentiis
Categories main-dish
Time 9h35m
Yield 4 servings
Number Of Ingredients 17
Steps:
- Position an oven rack in the center of the oven. Preheat the oven to 375 degrees F.
- For the fish topping: Mix the chives, parsley and lemon zest in a small bowl. Cover and chill. This can be prepared 4 hours ahead, but keep chilled.
- For the baked halibut: Coat the halibut fillets all over with the olive oil. Place the fish on a rimmed baking sheet. Sprinkle with the salt, pepper and chive-lemon topping, pressing slightly to adhere. Bake the fish just until opaque in the center, 9 to 10 minutes. Transfer 1 fish fillet to each of 4 plates. Spoon the Arugula Salsa Verde alongside. Serve with the lemon wedges, if using.
- Stir the arugula, parsley, olive oil, capers, lemon juice, lemon zest, salt and red pepper together in a small bowl. Cover and chill. The salsa can be prepared 4 hours ahead, but let it stand at room temperature 1 hour before serving.
Nutrition Facts : Calories 349 calorie, Fat 23 grams, SaturatedFat 3 grams, Cholesterol 85 milligrams, Sodium 1219 milligrams, Carbohydrate 3 grams, Fiber 1 grams, Protein 32 grams, Sugar 1 grams
GRILLED SALMON WITH CITRUS SALSA VERDE
Provided by Giada De Laurentiis
Categories main-dish
Time 23m
Yield 4 servings
Number Of Ingredients 15
Steps:
- For the salsa: Peel and trim the ends from each orange. Using a paring knife, cut along the membrane on both sides of each segment. Free the segments and add them to a medium bowl. Add the olive oil, lemon juice, parsley, scallions, mint, capers, orange zest, lemon zest, and red pepper flakes. Toss lightly and season with salt and pepper, to taste. Set aside.
- For the salmon: Put a grill pan over medium-high heat or preheat a gas or charcoal grill. Brush the grilling rack with vegetable oil to keep the salmon from sticking. Brush the salmon on both sides with the agave nectar and season with salt and pepper, to taste. Grill until the fish flakes easily and is cooked through, about 3 to 4 minutes on each side. Transfer the salmon to a platter and allow to rest for 5 minutes.
- Spoon the salsa verde on top of the salmon or serve on the side as an accompaniment.
SALMON FILLETS WITH SALSA VERDE AND FARRO SALAD
Steps:
- Preheat the oven to 350 degrees F.
- For the farro: Combine the farro with the water in a large saucepan, cover and bring to a boil over medium-high heat. Reduce the heat and simmer, covered, until al dente, 20 to 30 minutes. Drain off any excess water and transfer to a medium bowl. Season with salt.
- For the salmon: Heat the olive oil in a large ovenproof skillet over high heat. Pat the salmon dry and season with 1 teaspoon salt and 1/2 teaspoon black pepper. Add the fillets to the skillet, skin-side down, and cook, undisturbed, for 2 minutes. Transfer the skillet to the oven and bake the salmon, still skin-side down, until the skin is crisp and golden but the flesh is still just translucent in the center, 3 to 5 minutes.
- Meanwhile, make the salsa verde: Use both the blade edge and a flat side of a chef's knife to mince and mash the garlic, anchovies and salt to a paste. Transfer the paste to a food processor. Add the mustard, herbs and red pepper flakes, and pulse while slowly drizzling in both oils. The consistency should be chunky. Season with salt and black pepper and set aside.
- For the assembly: Divide the arugula among 4 plates; top each with 1 salmon fillet, skin-side up. Sprinkle about 1/4 cup of the farro over each serving and drizzle generously with the salsa verde (about 2 tablespoons per plate). Halve the lemon, remove the seeds, and squeeze the juice over the salsa verde.
SALMON WITH SALSA VERDE
A delicious and fresh Mediterranean baked fish dish with herby green sauce, olives and lemon
Provided by Caroline Hire - Food writer
Categories Dinner, Main course
Time 27m
Number Of Ingredients 14
Steps:
- Preheat the oven to 200C/fan 180C/gas 6. To make the salsa verde, put the herbs, mustard, capers, pine nuts, olives and the juice of the 1 ½ lemons in a food processor and pulse until roughly chopped.
- Put the salmon fillets on a lightly oiled baking sheet. Squeeze over the juice of the remaining half lemon and season with freshly ground black pepper. Cook in the oven for 10 - 12 minutes or until cooked through.
- If serving with the rice, cook the rice according to the packet instructions. Mix together the olives, pine nuts and red pepper. Once the rice is cooked, stir through the olive mix.
- Pile the salsa verde on top of the salmon fillets. Serve with the rice.
Nutrition Facts : Calories 375 calories, Fat 25.9 grams fat, SaturatedFat 3.9 grams saturated fat, Carbohydrate 2.6 grams carbohydrates, Sugar 1.1 grams sugar, Fiber 1.8 grams fiber, Protein 33.2 grams protein, Sodium 0.7 milligram of sodium
SALT-CRUSTED SALMON WITH COLLARD GREEN SALSA VERDE
There are few things as impressive as a roasted side of fish. This is one of those show-off dishes that seems like it would be hard to make, but it's not. It's worth it to track down smoked salt for that extra layer of flavor. The aromatics that go in the cavity of the fish are what we call our Afro-Asian-American foundation: cilantro, bird's-eye chile, ginger, and lemongrass stalks. Thirty minutes in the oven while you whip up the bright, rich collard green salsa verde, and you're done. There's not a single dish in my cookbook that is as impressive and as easy.
Provided by JJ Johnson
Categories main-dish
Time 55m
Yield 6 to 8 servings
Number Of Ingredients 16
Steps:
- Preheat the oven to 450 degrees F.
- Mix the salt and egg whites in a medium bowl with your hands and incorporate until the mixture feels like wet sand.
- Spread 1 1/2 cups of the salt mixture into a thin layer, in the shape of the salmon, on a baking sheet. (You may need to spread the mixture diagonally on the baking sheet.)
- Arrange the lemongrass, ginger, chile, and cilantro over the bed of salt. Place the fish, skin side up, on the bed of salt and aromatics and pack the remaining salt mixture over and around the fish, molding it to the shape of the fillet, sealing the fish and aromatics inside.
- Place the baking sheet in the oven and bake for 25 to 30 minutes. The salt crust should have a warm golden color almost like sand and be rock hard. Remove from the oven and let rest for 10 minutes.
- Present the fish at the table within its salt crust, then, using a wooden spoon, strike the crust to crack it. Carefully lift pieces of the salt crust from the fish in large chunks. Peel back the skin, exposing the juicy, perfectly cooked fish. Divide the fish among plates. Discard the salt and aromatics.
- Serve with the salsa verde.
- In a food processor, pulse the collard greens, Brazil nuts, garlic, parsley and olive oil until thoroughly combined. You can use a flexible rubber spatula to scrape down the ingredients in the food processor to make sure everything mixes evenly.
- Transfer the mixture to a bowl, add the lemon zest and salt to taste (I use about 1 1/2 teaspoons). Stir in the vinegar just before serving.
- Adapted and excerpted from "Between Harlem and Heaven: Afro-Asian-American Cooking for Big Nights, Weeknights, and Every Day" by JJ Johnson and Alexander Smalls with Veronica Chambers. Copyright © 2018 by JJ Johnson and Alexander Smalls with Veronica Chambers. Reprinted with permission from Flatiron Books. All rights reserved. Photography by Beatriz da Costa.
SEARED SALMON WITH CITRUS AND ARUGULA SALAD
Bursting with color and bright, bold flavors, this simple recipe makes an elegant main course for a dinner party, or a welcome diversion from your go-to weeknight salmon. The technique of cooking salmon in a cast-iron skillet creates a beautifully golden-brown sear and crispy skin. For best results, make this recipe during the cold weather months, when citrus fruit is at its best.
Provided by Lidey Heuck
Categories brunch, dinner, lunch, salads and dressings, seafood, appetizer, main course
Time 40m
Yield 4 servings
Number Of Ingredients 15
Steps:
- Make the glaze for the salmon: In a small bowl, whisk 2 tablespoons olive oil with the orange juice, mustard, half the chopped garlic and 1/4 teaspoon salt. Set aside.
- Make the salad dressing: In another small bowl, whisk together 2 tablespoons olive oil with the lemon juice, 1/2 teaspoon salt and 1/2 teaspoon pepper. Stir in the shallots and the remaining garlic, then set aside.
- Using a small serrated knife, peel the grapefruit and oranges and trim to remove any remaining pith. Slice all the peeled fruit crosswise into thin circles (no larger than 1/2-inch thick); remove the seeds and set aside.
- Heat a 12-inch cast-iron or heavy stainless-steel skillet over medium-high until it's extremely hot (a drop of water flicked onto the pan should turn to steam almost immediately), about 3 minutes. Meanwhile, pat the salmon fillets dry using paper towels, brush both sides with olive oil, and season all over with salt and pepper.
- When the pan is ready, cook the salmon fillets skin-side down over medium-high without moving until the salmon skin releases easily from the pan, 3 to 4 minutes. Using a pair of tongs or a spatula, wiggle the fillets to loosen the skin from the bottom of the pan, then carefully flip. Lower the heat to medium and cook until the salmon is cooked through but still slightly rare in the center, 4 to 5 more minutes, depending on the thickness of the fillets.
- Transfer to a rimmed plate or serving dish, and brush the glaze all over the salmon, making sure to coat the fillets.
- Combine the arugula and fennel in a large bowl. Pour the dressing over the salad and toss well. Add the avocado, citrus rounds and pistachios, and toss gently. Transfer to a shallow serving bowl or platter and serve alongside the salmon.
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ROASTED SALMON RECIPE | BON APPéTIT
From bonappetit.com
4.6/5 (82)Estimated Reading Time 7 minsServings 4
- Preheat oven to 250°. Combine shallot, half of orange zest, half of lemon zest, and 1 Tbsp. oil in a small baking dish just large enough to fit salmon. Season salmon with salt and coat with zest mixture. Bake fish until fillet is just opaque in the center and flakes with a fork, 30–35 minutes.
- Meanwhile, mix cilantro, parsley, garlic, paprika, remaining zests, and ½ cup oil in a medium bowl. Stir in orange and lemon juice and season citrus salsa verde with salt just before spooning over fish.
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