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.
ROASTED SALMON WITH CARAMELIZED ONIONS AND FIGS
Make and share this Roasted Salmon With Caramelized Onions and Figs recipe from Food.com.
Provided by Sharon123
Categories Low Cholesterol
Time 55m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Swirl olive oil in bottom of medium nonstick skillet.
- Add onions and sprinkle with 1/2 teaspoon salt.
- Cover and cook over medium-low heat, stirring occasionally, until onions are soft, about 10 minutes.
- Remove cover and cook, stirring often, until onions are golden, 15 to 20 minutes.
- Stir in figs, wine, broth, vinegar and fresh rosemary.
- Increase heat to high and simmer until sauce thickens, about 5 minutes.
- Add salt and pepper to taste.
- Keep warm.
- Preheat oven to 450 degrees.
- Sprinkle salmon with salt and pepper to taste.
- Place on lightly oiled heavy baking sheet.
- Roast for 7 to 10 minutes or until fish flakes.
- Sprinkle salmon with parsley.
- Serve over fig sauce.
- This recipe can be doubled or tripled.
SALMON WITH FIG JAM
Provided by Robert Irvine : Food Network
Categories main-dish
Time 5h5m
Yield 6 servings
Number Of Ingredients 32
Steps:
- For the fig jam: Soak the figs in the red wine for at least 2 hours and preferably overnight.
- Heat a large saute pan over high heat. Reduce the heat to medium and add the grapeseed oil, shallots, garlic and rosemary. Saute until the garlic begins to brown slightly on the edges.
- Add the figs and wine, the balsamic vinegar and brown sugar and bring to a simmer. Simmer the jam until the liquid has reduced by half and is syrupy. Season with salt and pepper. Transfer the jam to a food processor and pulse until chunky. Let the jam cool completely.
- For the sweet potatoes and Brussels sprouts: Heat a large cast-iron skillet over high heat. Add the grapeseed oil and allow it to heat up. Add the diced sweet potatoes, parsnips and carrots and cook on high to sear the potatoes, 5 to 7 minutes. Reduce the heat to medium-low and continue to cook the the vegetables, stirring regularly, until tender, about 20 minutes.
- Add the chili powder and cayenne and saute for 1 to 2 minutes to toast the spices. Add the honey cook, stirring, to glaze the sweet potatoes, 3 to 4 minutes. The vegetables should be tender but not falling apart.
- For the lemon vinaigrette: Combine the lemon juice, dijon mustard, honey and garlic in a blender and puree.
- Slowly add the grapeseed and extra-virgin olive oil while the blender is running to emulsify the dressing. Add the oregano and parsley and let the blender run for a few seconds to mix the vinaigrette. Season with salt and pepper. Hold for plating.
- For the salmon: Season the salmon with salt and pepper on both sides. Heat a large skillet over high heat. Add the grapeseed oil and allow it to heat up. Place the salmon in the pan, making sure not to overcrowd the pan; cook in batches if necessary. Sear one side of the salmon until nicely browned, 3 to 4 minutes. Turn the salmon over and finish cooking until medium to medium-well, 2 to 3 minutes.
- To plate: Just before serving, heat the sweet potato mixture over high heat and add the Brussels sprout leaves. Cook until the leaves are tender, 2 to 3 minutes. Season with salt and pepper.
- Divide the root vegetables and Brussels sprouts among 6 plates, placing the vegetables in the center of the plates. Lay the salmon over the vegetables. Drizzle 1 to 2 ounces of the vinaigrette over and around the salmon. Top the salmon with 2 ounces of the fig jam and garnish the plates with the chopped parsley.
THE BEST BAKED SALMON
This simple baked salmon really hits all the right notes: tangy, sweet, savory, a little spicy and crunchy. Cooking a larger piece makes for a nice presentation. Topped with buttery golden breadcrumbs and parsley, it's perfect for a weeknight dinner yet fancy enough to serve to guests.
Provided by Food Network Kitchen
Categories main-dish
Time 25m
Yield 4 servings
Number Of Ingredients 10
Steps:
- Preheat the oven to 425 degrees F. Line a baking sheet with foil. Mix the brown sugar, paprika, garlic powder, cayenne pepper, 1 teaspoon kosher salt and a generous amount of freshly ground black pepper in a small bowl. Mix the panko with the parsley, butter, 1/4 teaspoon kosher salt and a few grinds of black pepper in another small bowl.
- Place the salmon skin-side down on the prepared baking sheet and spread the surface with the Dijon. Press the brown sugar mixture all over the salmon then top with the breadcrumb mixture. Crimp all four sides of the foil to create a border around the salmon, this will help collect the juices so they don't spread and burn. Bake until the breadcrumbs are golden brown, and the salmon is firm and flakes easily when pressed, 15 to 18 minutes. Cut into four equal portions for serving.
SALMON WRAPPED IN FIG LEAVES
This heart-healthy salmon recipe is courtesy of Michael Pollan.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Seafood Recipes Salmon Recipes
Number Of Ingredients 5
Steps:
- Preheat oven to 350 degrees.
- Drizzle salmon with olive oil and season with salt and pepper. Wrap each piece of salmon in a fig leaf and place on a baking sheet. Transfer to oven and bake until cooked through, 10 to 12 minutes. Set aside and keep warm.
- Place olive oil in a spray bottle and spray kale with olive oil; season with salt and pepper. Place kale on a baking sheet and transfer to oven. Bake until kale is crispy, about 8 minutes. Divide kale evenly between 4 plates. Unwrap salmon and serve immediately on fig leaves with kale.
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
FIG CRUSTED SALMON RECIPE - (4/5)
Provided by á-114869
Number Of Ingredients 8
Steps:
- (1) preheat oven to 350F (2) line a roasting pan with parchment paper and place salmon (skin side down) on paper (3) Make fig topping- Place all other ingredients in a saucepan and bring to a low boil. Simmer 5 minutes, or until most of the liquid is cooked off. Transfer to a food processor and process to a smooth consistency. (4) evenly spread the fig topping on the fish (5) bake for 18-22 - depending on thickness of salmon pieces and how well done you like your salmon. I prefer mine slightly undercooked, so take it out after about 18 minutes. (6) let salmon rest on stovetop or counter for 3-4 minutes to finish cooking (7) serve with roasted veggies and simple salad for a complete meal.
SALMON WITH CARAMELIZED ONION AND FIG SAUCE
Make and share this Salmon With Caramelized Onion and Fig Sauce recipe from Food.com.
Provided by chia2160
Categories Low Cholesterol
Time 1h5m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- heat oven to 450.
- in a pan add oil, cook onions with salt & pepper until they soften.
- lower heat to med-low and cook 15-20 minutes more until they turn golden add figs, wine, stock, vinegar and rosemary to pan, raise heat to hi, cook until sauce thickens, about 5 minutes spray a baking sheet with cooking spray, add salmon, cook until fish flakes easily, about 10 minutes spoon sauce onto plates, top with salmon, garnish with parsley.
Nutrition Facts : Calories 450.2, Fat 15, SaturatedFat 2.5, Cholesterol 78.3, Sodium 180, Carbohydrate 36.9, Fiber 5.6, Sugar 24, Protein 37.8
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.
DELICIOUS FETA-CRUSTED SALMON
I first created this dish when my family suggested I try something other than the same tired (yet still yummy) Asian salmon dish. I whipped this up out of ingredients I had on hand. They thanked me profusely. Now I have a new dish to use. It's pretty rich in flavor, but not so high in fat (depending on what kind of ingredients you use). Enjoy!
Provided by familyfoodie1
Categories Main Dish Recipes Seafood Main Dish Recipes Salmon Baked Salmon Recipes
Time 45m
Yield 8
Number Of Ingredients 12
Steps:
- Preheat oven to 400 degrees F (200 degrees C). Line a baking sheet with aluminum foil, and lightly oil. Place salmon onto foil and set aside.
- Mix together feta cheese, mayonnaise, cream cheese, Dijon mustard, balsamic vinegar, salt, pepper, paprika, onion powder, and garlic powder in a bowl until smooth. Spread mixture over salmon, then sprinkle panko over top, covering completely.
- Bake in preheated oven until easily flaked with a fork, about 35 to 45 minutes.
Nutrition Facts : Calories 262.8 calories, Carbohydrate 6 g, Cholesterol 68.8 mg, Fat 16.8 g, Fiber 0.2 g, Protein 21.9 g, SaturatedFat 4.4 g, Sodium 446.9 mg, Sugar 1.3 g
LEMON & BLACK PEPPER CRUSTED SALMON
This simple, speedy fish dish combines contrasting textures of succulent salmon fillets with a crunchy breadcrumb topping
Provided by Chelsie Collins
Categories Dinner, Fish Course, Lunch, Main course, Supper
Time 25m
Number Of Ingredients 8
Steps:
- Heat oven to 200C/180C fan/gas 6. Wash the potatoes and place in a large pan of cold, salted water. Cover and bring to the boil, then simmer for 15 mins until cooked.
- While the potatoes cook, combine the lemon zest, breadcrumbs, butter and peppercorns. Put the salmon fillets in a large roasting tin and sprinkle 1 tbsp of crumbs on each fillet. Pop the lemon wedges in the tin and bake for 8-10 mins until the salmon is cooked and the crumb is golden and crunchy.
- When the potatoes are cooked, drain in a colander and crush lightly. Add a knob of butter, season and scatter with the thyme. Serve with broccoli or spring greens.
Nutrition Facts : Calories 346 calories, Fat 15 grams fat, SaturatedFat 5 grams saturated fat, Carbohydrate 33 grams carbohydrates, Sugar 2 grams sugar, Fiber 3 grams fiber, Protein 17 grams protein, Sodium 0.5 milligram of sodium
More about "fig crusted salmon recipe 45 food"
SALMON FILLET BAKED IN FIG LEAVES WITH GARLICKY POTATOES
From foodandwine.com
- Preheat the oven to 400°. In a large saucepan, cover the potatoes with water and bring to a boil. Cook over moderately high heat until barely tender, about 12 minutes. Drain and cool, then cut the potatoes into 1-inch dice.
- Brush a large rimmed baking sheet with olive oil. Overlap the leaves on the baking sheet to form an oval 4 inches larger than the salmon fillet. Season with salt and pepper. Set the salmon on the leaves, brush with olive oil and season with salt and pepper. Fold the leaves over the top of the salmon and cover with more leaves if needed. Brush the leaves with more olive oil and season with salt and pepper. Bake the salmon for about 20 minutes, until the fish is just cooked through and the leaves are crisp.
- Meanwhile, in a large skillet, heat the remaining 3 tablespoons of olive oil. Add the potatoes and cook over moderately high heat until browned on the bottom, about 4 minutes. Stir and cook until browned all over, about 6 minutes longer. Season with salt and pepper and toss with the parsley and garlic. Cut the wrapped salmon into 6 portions and serve with the potatoes.
HEALTHY SALMON RECIPES - EATINGWELL
From eatingwell.com
20 BEST SALMON RECIPES | CANADIAN LIVING
From canadianliving.com
BAKED PARMESAN CRUSTED SALMON - COOKING CLASSY
From cookingclassy.com
PAN-SEARED SEASONED SALMON | CHEF DENNIS
From askchefdennis.com
BAKED CRUSTED DIJON SALMON (30 MINUTE MEAL) - THE CHUNKY CHEF
From thechunkychef.com
CRUSTED SALMON RECIPE RECIPE | BETTER HOMES AND GARDENS
From bhg.com.au
PARMESAN CRUSTED SALMON RECIPE - BBC FOOD
From bbc.co.uk
BAKED SALMON WITH PARMESAN AND PARSLEY CRUST RECIPE - BBC FOOD
From bbc.co.uk
HAZELNUT-CRUSTED SALMON - COMPLETELY DELICIOUS
From completelydelicious.com
25 BEST SALMON RECIPES - EASY GRILLED, BAKED & SMOKED SALMON …
From thepioneerwoman.com
FOUR FAVOURITE SALMON RECIPES | FOOD | THE GUARDIAN
From theguardian.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love