PANKO-CRUSTED SALMON
Steps:
- Preheat the oven to 425 degrees.
- In a small bowl, mix together the panko, parsley, lemon zest, 1/2 teaspoon salt, and 1/2 teaspoon pepper. Drizzle with the olive oil and stir until the crumbs are evenly coated. Set aside.
- Place the salmon fillets, skin side down, on a board. Generously brush the top of the fillets with mustard and then sprinkle generously with salt and pepper. Press the panko mixture thickly on top of the mustard on each salmon fillet. The mustard will help the panko adhere.
- Heat the vegetable oil over medium-high heat in a 12-inch cast-iron skillet or large heavy, ovenproof pan. When the oil is very hot, add the salmon fillets, skin side down, and sear for 3 to 4 minutes, without turning, to brown the skin.
- Transfer the pan to the hot oven for 5 to 7 minutes until the salmon is almost cooked and the panko is browned. Remove from the oven, cover with aluminum foil, and allow to rest for 5 to 10 minutes. Serve the salmon hot or at room temperature with lemon wedges.
SLOW-BAKED SALMON AND CHERRY TOMATOES
Cooking the salmon at a low heat makes for tender meat and a vibrant hue. Set off the fish's decadence with a little basil and a burst of tangy-sweet tomatoes.
Provided by Martha Stewart
Categories Food & Cooking Breakfast & Brunch Recipes
Time 50m
Number Of Ingredients 6
Steps:
- Preheat oven to 350 degrees. In a 9-by-13-inch baking dish, toss together oil, tomatoes, garlic, and 4 basil leaves. Season with salt. Bake until tomatoes are just wilted, about 20 minutes. Remove from oven and reduce heat to 275 degrees.
- Season salmon with salt and pepper; place, skin-side down, in dish with tomatoes. Spoon pan juices over fish and bake until just cooked through and a thermometer inserted into thickest part registers 120 degrees, about 15 minutes. Serve, sprinkled with remaining basil leaves.
CRUSTED SALMON
These delicious salmon fillets are wonderful for company since they take only a few minutes to prepare, yet they taste like you fussed. I receive requests for the recipe every time I serve them. -Kara Cook, Elk Ridge, Utah
Provided by Taste of Home
Categories Dinner
Time 25m
Yield 4 servings.
Number Of Ingredients 8
Steps:
- Place salmon fillets in a shallow dish; add milk. Turn to coat. Let stand for 10 minutes; drain., Meanwhile, in a shallow bowl, combine the pecans, flour, brown sugar, seasoned salt and pepper. Coat fillets with pecan mixture, gently pressing into the fish., In a large cast-iron or other ovenproof skillet, brown salmon over medium-high heat in oil. Bake at 400° until fish just begins to flake easily with fork, 8-10 minutes.
Nutrition Facts : Calories 523 calories, Fat 40g fat (5g saturated fat), Cholesterol 86mg cholesterol, Sodium 375mg sodium, Carbohydrate 11g carbohydrate (6g sugars, Fiber 2g fiber), Protein 31g protein.
PARMESAN CRUSTED SALMON
Steps:
- Lightly season the salmon with salt and pepper. Generously coat 1side of the salmon with the finely grated Parmesan. In a non-stick saute pan, add approximately 3 tablespoons vegetable oil and place over high heat. When the oil is hot, carefully place the salmon in the pan cheese side down. Turn temperature down to medium heat and allow the salmon to cook about 4 minutes before flipping over. The idea is to form a nice crispy, lightly brown crust. Turn salmon and allow to cook another 3 or 4 minutes. Remove from pan and set aside in a warm place until plating.
- Sun-Dried Tomato Pesto Paste:
- In a blender or food processor, add the sun-dried tomatoes along with their oil, the garlic cloves, and 1/4 cup of extra-virgin olive oil. Process the mixture on high speed approximately 1 minute until almost smooth. The mixture should be slightly chunky. Season with salt and pepper, to taste.
- Basil Pesto
- In a blender or food processor, place the extra-virgin olive oil and garlic clove. Process until smooth. Add the basil leaves, and process for about 1 minute until mixture is relatively smooth. Add the Parmesan and process again until fully incorporated. Season the pesto with salt and pepper, to taste.
- To plate:
- Place a small mound of mash potatoes in the center of the plate. Place the asparagus on top of the mashed potatoes at an angle. Then put the salmon nicely on the plate, overlapping the asparagus. Drizzle the plate with both pestos and garnish the plate with the Parmesan crisp by securing it in the bed of mashed potatoes.
- Preheat the oven to 350 degrees F.
- Heavily grease a cookie sheet (parchment paper is optional, but if using parchment, make sure it is heavily greased). In a 5-inch diameter circle, sprinkle the coarsely grated Parmesan. Make sure there is just enough to fill the circle, don't over do it! Place in oven and bake for approximately 8 minutes, or until golden brown. Remove from oven and allow to cool before lifting from cookie sheet. Be extremely gentle with them they are very brittle when cool.
- Cut off about 2 inches of the ends of the asparagus, as they tend to be very coarse and tough. Blanch asparagus in boiling, well-salted water until tender. Shock them in ice water to keep them from cooking any further and hold them until you are ready to plate. Right before plating, in a saute pan over a low flame, melt the butter with the asparagus. Once the asparagus are hot, season with salt and white pepper.
- Place the potatoes in cold, salted water over high heat. Cook thoroughly and strain. In a separate pot, heat heavy cream and butter. Using a potato masher, mash potatoes. Slowly incorporate the cream and butter mixture. Season with salt and white pepper, to taste.
HERB-ROASTED SALMON WITH TOMATO-AVOCADO SALSA
Provided by Valerie Bertinelli
Categories main-dish
Time 45m
Yield 6 servings
Number Of Ingredients 11
Steps:
- Preheat the oven to 350 degrees F. Line a large rimmed baking sheet with parchment paper and brush it lightly with oil.
- Mix together the dill, parsley, chives and basil in a small bowl. Reserve 2 tablespoons of the mixture for the salsa and set aside.
- Put the salmon on the prepared baking sheet and sprinkle all over with salt and pepper. Drizzle the top lightly with oil, then top evenly with the herb mix. Bake until just cooked through, 20 to 25 minutes.
- Meanwhile, halve and peel the avocados and cut them into 1/2-inch pieces. Put the avocados in a large bowl and gently toss with the tomatoes, lemon juice, shallots, 2 tablespoons oil, 1/2 teaspoon salt and the reserved herbs. Transfer to a serving bowl.
- Serve the salmon with the salsa on the side.
POLENTA CRUSTED SALMON WITH TOMATO AND OLIVE VINAIGRETTE
Lovely dish, very simple to prepare. The polenta crust, crispy on the outside and keeps the fish moist on the inside.You may serve with fresh peas. I use a knob of butter alongwith the oil when frying the fish fillets, it just gives that extra flavour.
Provided by AaliyahsAaronsMum
Categories < 60 Mins
Time 38m
Yield 2-4 serving(s)
Number Of Ingredients 16
Steps:
- To make the vinaigrette, in a bowl add the crushed garlic, mustard, vinegar, lemon juice, olive oil and a good seasoning of salt and black pepper, and whisk thoroughly.
- Half an hour before serving, add the tomatoes, olives and chopped parsley.
- For the crust, just combine chopped parsley, garlic and polenta or semolina on a plate, season with salt and pepper and give it a good mix.
- Beat the eggs in a shallow dish.
- Wipe dry the the salmon fillets with kitchen paper.
- Dip the fillets first in the egg and then coat them with the polenta mixture, pressing it on well.
- In a very large frying pan, heat the oil over a high heat.
- When hot add the fish, then turn the heat down to medium and cook the fish for about 3-4 minutes on each side, depending on the thickness of the fish fillets.
- Drain on absorbent kitchen paper.
- To serve, spoon a small portion of vinaigrette onto a plate and place the fillet on top and serve the rest of the vinaigrette separately.
Nutrition Facts : Calories 1300.2, Fat 93.5, SaturatedFat 13.6, Cholesterol 261.7, Sodium 619.6, Carbohydrate 48.1, Fiber 6.6, Sugar 3.8, Protein 68.9
ROASTED WILD SALMON WITH TOMATOES, BASIL, AND CAPERS, PARMESAN-CRUSTED CAULIFLOWER, AND RICE
Provided by Robin Miller : Food Network
Categories main-dish
Time 35m
Yield 4 servings
Number Of Ingredients 11
Steps:
- Preheat oven to 400 degrees F. Coat a large baking sheet with cooking spray.
- Season salmon with salt and pepper. Brush lemon and herb seasoning all over both sides of salmon.
- Place salmon on prepared baking sheet. Arrange cauliflower on another baking sheet, spray with cooking spray and sprinkle with Parmesan. Roast 15 minutes, until fish is fork tender and cauliflower is golden brown and tender.
- In a medium bowl, combine tomatoes, basil and capers. Season, to taste, with salt and pepper.
- Serve 4 of the salmon fillets with tomato mixture spooned over top. Serve half of the rice and all of the cauliflower with this meal. Reserve extra salmon fillets and extra rice for other meals.
POTATO-CRUSTED SALMON WITH TOMATO AND ARUGULA RELISH
It's always nice to be told to eat something fatty. Fat simply makes things taste better, and that's why salmon, which is good-for-you omega-3 fatty acids, is such a great choice on a healthy diet, especially if you just can't face another boneless skinless chicken breast!! The warm relish, made with peppery arugula, roasted tomatoes and peppers, creates an excellent balance to the assertive flavor of the salmon, Plus, a crust of thinly sliced Yukon Gold potatoes gives the salmon a welcome crunch.
Provided by Chef mariajane
Categories < 60 Mins
Time 40m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Heat oven to 400°F Line 2 baking sheets with foil, then brush 1 teaspoons of the oil over each.
- Arrange tomato slices in a single layer over one of the baking sheets. Season with 1/4 teaspoons each of the salt and pepper. Roast tomatoes for 20-25 minutes, then cut into 1-inch chunks. Set aside.
- Use the slicing side of a box grater or mandoline. Slice potatoes into very thin disks, discarding ends. Arrange potato slices in a single layer on second baking sheet.
- Add them to oven and roast until golden brown and crispy, about 15 minutes. Set aside.
- While potatoes and tomatoes roast, remove any bones from the salmon. Season both sides wirth 1/4 teaspoons each of salt and pepper.
- In a large oven-safe skillet over medium-high, heat remaining 2 teaspoons oil. When oil is very hot, slide salmon fillets into pan and cook until golden on underside, about 5 minutes. Carefully turn salmon over and cook until golden brown on the second side, about another 4 minutes.
- Place skillet in oven. Bake for about 5 minutes or until salmon is just opaque at the center. Transfer fish to serving plates and cover to keep warm.
- Return skillet to medim heat on stovetop. Add peppers, arugula and capers. Stir until greens are wilted, 1-2 minutes.
- In a small bowl, stir together vinegar and cornstarch, then add mixture to skillet. Add tomatoes and stir until relish is heated through and slightly thickened, 1-2 minutes.
- Top each serving of salmon with potato slices and arugula and tomato relish.
Nutrition Facts : Calories 224.5, Fat 7.8, SaturatedFat 1.2, Cholesterol 41.3, Sodium 587.8, Carbohydrate 20.8, Fiber 3.4, Sugar 4, Protein 18.8
CRUSTED SALMON
I discovered this recipe on the Betty Crocker web-site and with a few changes have found an impressive way to serve salmon. Great for a busy night schedule. We like to serve this with a nice ceasar salad and baked potato.
Provided by CindiJ
Categories Very Low Carbs
Time 28m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Heat oven to 375º.
- Spray shallow baking pan with cooking spray.
- Rinse and pat salmon dry with paper towel.
- Place salmon in pan, brush both sides with 2 tablespoon butter.
- Sprinkle with salt.
- Mix bread crumbs, cheese, onions, lemon peel and thyme in small bowl with 1 tablespoon butter.
- Press bread crumb mixture evenly on salmon top.
- Flip and repeat ending with skin side down in pan.
- Bake uncovered 18 minutes.
- Serve immediately.
Nutrition Facts : Calories 320.9, Fat 16.2, SaturatedFat 7.3, Cholesterol 114.9, Sodium 464.7, Carbohydrate 5.5, Fiber 0.6, Sugar 0.7, Protein 36.8
PAN-SEARED CRUSTED SALMON WITH CHERRY TOMATO-GINGER SAUCE
In this recipe, fresh ginger flavors the sauce, and ground ginger and other warm spices are rubbed on the fish to make a flavorful, crisp crust. Be sure to buy whole coriander seeds and grind them in a food processor or spice grinder; pre-ground coriander will be too fine.
Provided by spatchcock
Categories Vegetable
Time 30m
Yield 4 serving(s)
Number Of Ingredients 15
Steps:
- In a small bowl, combine the coriander, ground ginger, and cayenne and mix with 1 tablespoon plus 1 teaspoon of the oil to make a paste.
- Pat the paste on both sides of the salmon fillets and season with salt and pepper.
- Heat a 12-inch heavy-based skillet over medium-high heat.
- Add the remaining 1 tablespoon oil and swirl to coat.
- When the oil is hot but not smoking, add the fillets and cook until the bottom is well browned and the bottom half of the fish becomes opaque, 3 to 4 minutes.
- Turn the fish and cook until browned on the second side and just cooked through, another 3 to 4 minutes.
- Transfer to a warm platter.
- Pour off all but a film of fat from the pan.
- Add the garlic and sauté until fragrant, about 15 seconds.
- Add the tomatoes, sprinkle with salt, and sauté until slightly softened, about 2 minutes.
- Remove from the heat, toss in the ginger, and pour the tomatoes over the fish.
- Put the pan over high heat.
- Add the wine and boil until reduced by half.
- Add the broth; boil until reduced by half again.
- Off the heat, swirl in the butter.
- Season with salt and pepper to taste.
- Pour the sauce over the salmon and tomatoes, sprinkle with the cilantro, and serve immediately.
Nutrition Facts : Calories 377, Fat 20.9, SaturatedFat 5.3, Cholesterol 102.8, Sodium 168.9, Carbohydrate 7.3, Fiber 3.1, Sugar 2.3, Protein 35.4
CRUSTED SALMON WITH TOMATO
Make and share this Crusted Salmon with Tomato recipe from Food.com.
Provided by Toby Jermain
Categories < 30 Mins
Time 20m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Spray a shallow baking pan with nonstick coating.
- Add wine.
- Place fish in pan, and sprinkle with oregano, garlic, salt, and pepper.
- Sprinkle with juice of 1/2 lemon and 1 Tbsp olive oil.
- Top evenly with tomato and onion slices and chopped parsley.
- Drizzle with remaining lemon juice.
- Mix breadcrumbs with remaining 1 Tbsp olive oil, and sprinkle over veggie topped salmon fillets.
- Bake in a 450 degree F oven for about 8-10 minutes or until fish flakes easily.
Nutrition Facts : Calories 272.1, Fat 12.2, SaturatedFat 2, Cholesterol 52.3, Sodium 139.9, Carbohydrate 9.7, Fiber 1.1, Sugar 2.4, Protein 24.9
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