Fish With Sage And Garlic Sauce Food

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SLOW ROASTED SALMON WITH SAGE AND PARSLEY PISTOU



Slow Roasted Salmon with Sage and Parsley Pistou image

A pistou is a French sauce that is similar to pesto, but without nuts and often without cheese. The base of this pistou is a garlic and sage oil that is also rubbed on the salmon before cooking. Dressed in slightly spicy pink peppercorns, the salmon get intense flavor and color from the herby, deep green pistou.

Provided by Food Network Kitchen

Categories     main-dish

Time 1h30m

Yield 8 servings

Number Of Ingredients 8

1/2 cup extra-virgin olive oil
4 cloves garlic, smashed
2 whole sprigs fresh sage, plus 1/4 cup coarsely chopped fresh sage
One 3-pound salmon fillet, in one piece
1 tablespoon pink peppercorns, crushed
Kosher salt and freshly ground black pepper
2 cups fresh parsley leaves
2 tablespoons cider vinegar

Steps:

  • Combine the oil, garlic and 2 sprigs of sage in a small saucepan. Bring to a simmer over medium-low heat. Cook at a bare simmer until the garlic is soft and lightly browned, about 15 minutes. Set aside to cool. When cooled, strain the oil into a bowl; reserve the garlic but discard the sage.
  • Preheat the oven to 325 degrees F. Rub a rimmed baking sheet with 2 teaspoons of the garlic-flavored oil and place the salmon skin-side down on the sheet. Rub with 1 tablespoon of the flavored oil and sprinkle with the pink peppercorns, 1 1/2 teaspoons salt and 1/4 teaspoon black pepper. Roast until the salmon is just cooked through, 25 to 30 minutes.
  • While the salmon cooks, in the bowl of a food processor, combine the chopped sage, parsley and reserved garlic. Pulse a few times until chunky. Add the vinegar, 3/4 teaspoon salt and some pepper. Pulse again to combine. With the motor running, drizzle in the remaining flavored oil through the feed tube. Stop occasionally to scrape down the sides of the processor. The finished pistou should be smooth and bright green; keep processing until the oil looks completely combined. Scrape into a serving bowl.
  • Divide the salmon into 8 pieces or, to serve it family style, use 2 large spatulas to slide it whole onto a large platter. Serve the salmon with the pistou on the side.
  • Cook's Note: You can make the pistou several hours ahead and refrigerate. Allow it to come back to room temperature before serving it and stir it well to reincorporate any oil that has separated out.

SAGE-RUBBED SALMON



Sage-Rubbed Salmon image

If you've always thought of sage with turkey, try it with salmon for a little taste of heaven. We serve this with rice, salad and sauteed green beans. -Nicole Raskopf, Beacon, New York

Provided by Taste of Home

Categories     Dinner

Time 20m

Yield 6 servings.

Number Of Ingredients 6

2 tablespoons minced fresh sage
1 teaspoon garlic powder
1 teaspoon kosher salt
1 teaspoon freshly ground pepper
1 skin-on salmon fillet (1-1/2 pounds)
2 tablespoons olive oil

Steps:

  • Preheat oven to 375°. Mix first 4 ingredients; rub onto flesh side of salmon. Cut into 6 portions., In a large cast-iron skillet, heat oil over medium heat. Add salmon, skin side down; cook 5 minutes. Transfer skillet to oven; bake just until fish flakes easily with a fork, about 10 minutes.

Nutrition Facts : Calories 220 calories, Fat 15g fat (3g saturated fat), Cholesterol 57mg cholesterol, Sodium 377mg sodium, Carbohydrate 1g carbohydrate (0 sugars, Fiber 0 fiber), Protein 19g protein. Diabetic Exchanges

SALMON WITH PARSLEY, SAGE, ROSEMARY & THYME



Salmon With Parsley, Sage, Rosemary & Thyme image

Make and share this Salmon With Parsley, Sage, Rosemary & Thyme recipe from Food.com.

Provided by Paris D

Categories     Very Low Carbs

Time 1h35m

Yield 4 serving(s)

Number Of Ingredients 7

1 1/2 lbs salmon fillets, 1 piece wild (not farmed)
1 tablespoon fresh parsley
1 tablespoon fresh sage
1 tablespoon fresh rosemary
1/2 tablespoon fresh thyme
1/2 cup olive oil
1 tablespoon balsamic vinegar

Steps:

  • Pre-heat oven to 400 degrees.
  • Put all the herbs together and chop 'em up fine.
  • Rinse fish and pat dry. Place in a large baking dish.
  • Add olive oil to fish and make sure it's well coated.
  • Add balsamic vinegar to fish, sprinkle chopped herbs on top of the fish. Add salt and pepper to taste.
  • Marinate for one hour, then put in oven for 15-20 minutes depending on the thickness of the fish. You may need more time if the fish is thick.

Nutrition Facts : Calories 461.6, Fat 34.6, SaturatedFat 5.2, Cholesterol 78.4, Sodium 130.1, Carbohydrate 1.2, Fiber 0.3, Sugar 0.6, Protein 35.1

HALIBUT WITH BROWN BUTTER, LEMON AND SAGE



Halibut With Brown Butter, Lemon and Sage image

This is a simple method for cooking firm, white-fleshed fish on the stovetop from start to finish. If halibut is not available, use thick flounder fillets, snapper, grouper or large sea scallops. The flavor of sage permeates the quick, easy pan sauce and the buttery bread crumbs provide crunchy texture.

Provided by David Tanis

Categories     dinner, easy, quick, weekday, seafood, main course

Time 30m

Yield 4 servings

Number Of Ingredients 9

About 1 1/2 pounds halibut fillets (or other firm white-fleshed fish), cut into 4 pieces
Salt and black pepper
2 tablespoons olive oil
4 tablespoons unsalted butter
12 to 15 fresh sage leaves
2 tablespoons freshly squeezed lemon juice
1/4 cup coarse homemade bread crumbs, toasted
2 tablespoons finely chopped parsley
Lemon wedges, for serving

Steps:

  • Season fish on both sides with plenty of salt and pepper.
  • Pour oil into a large, heavy skillet (preferably cast iron or nonstick) and set over medium-high heat. When oil is hot (but not smoking), swirl to evenly coat the pan, then add fish in a single layer. Let cook undisturbed for 3 to 4 minutes, until first side is nicely browned. Adjust the heat as needed to produce a steady sizzle and prevent scorching.
  • Flip and cook fish for about another 3 minutes, until just done. (To test for doneness, use a fork to gently probe the flesh: it should flake easily.) Transfer cooked fish to a warm platter or serving plates.
  • Make the sauce: Place skillet back on the stove over medium-high heat. Add butter and sage leaves. Cook butter, swirling the pan, until foamy and just beginning to brown, about 1 minute. Turn off heat and stir in lemon juice.
  • Spoon butter sauce and sage leaves over fish. Sprinkle with bread crumbs and parsley. Serve immediately, with lemon wedges.

Nutrition Facts : @context http, Calories 357, UnsaturatedFat 11 grams, Carbohydrate 8 grams, Fat 21 grams, Fiber 2 grams, Protein 33 grams, SaturatedFat 9 grams, Sodium 490 milligrams, Sugar 1 gram, TransFat 0 grams

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