HERB CRUSTED SALMON
Provided by Claire Robinson
Categories main-dish
Time 25m
Yield 4 to 6 servings
Number Of Ingredients 6
Steps:
- Preheat the oven to 400 degrees F.
- Blend the tarragon with bread crumbs, salt and pepper, to taste, in a food processor, pulsing in the dill last. Remove and stir in just enough melted butter to create the consistency of wet sand.
- Pat the salmon dry and season on all sides with salt and pepper, to taste. Heat 1 tablespoon of butter in a large saute pan and sear the salmon, flesh side down, over medium- high heat, about 2 minutes. Do not crowd pan. Flip and top each fillet with the herb/crumb mixture. Put the pan in the oven and bake until the fish flakes with a fork. About 8 to 12 minutes. Transfer the fish to a platter and serve immediately.
SPICE-RUBBED SALMON WITH HERB SAUCE
Provided by Food Network Kitchen
Categories main-dish
Time 1h35m
Yield 6 to 8 servings
Number Of Ingredients 12
Steps:
- Make the salmon: Pulse the coriander and fennel seeds in a spice grinder until coarsely ground. Transfer all but 1 teaspoon of the spice mixture to a small bowl and stir in the sugar and 2 teaspoons salt (reserve the remaining 1 teaspoon spice mixture for the sauce).
- Line a rimmed baking sheet with foil. Place the salmon skin-side down on the foil. Rub the salmon with the olive oil, then sprinkle with the sugar-spice mixture. Refrigerate, uncovered, 1 hour.
- Meanwhile, make the herb sauce: Puree the parsley, chervil, chives, lemon zest and juice and the reserved 1 teaspoon spice mixture in a blender until a coarse paste forms. With the machine running, gradually add the olive oil and 1/4 cup cold water and puree until smooth. Season with salt and pepper.
- Preheat the broiler. Pat the salmon dry with paper towels. Broil the salmon until the top is browned and a thermometer inserted into the center registers 110˚, 9 to 11 minutes. Let rest 10 minutes on the pan. Transfer the salmon to a serving platter with 2 large spatulas, removing the skin. Serve with the herb sauce.
HERB-ROASTED SALMON FILLETS
My roasted salmon is so simple but elegant enough to serve to company. I make it on days when I have less than an hour to cook. The salmon seasoning is an easy way to add flavor. -Luanne Asta, Hampton Bays, New York
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 4 servings.
Number Of Ingredients 7
Steps:
- Preheat oven to 425°. Place salmon in a greased 15x10x1-in. baking pan, skin side down. Combine remaining ingredients; spread over fillets. Roast to desired doneness, 15-18 minutes.
Nutrition Facts : Calories 301 calories, Fat 19g fat (4g saturated fat), Cholesterol 85mg cholesterol, Sodium 529mg sodium, Carbohydrate 1g carbohydrate (0 sugars, Fiber 0 fiber), Protein 29g protein. Diabetic Exchanges
GRILLED SOCKEYE SALMON WITH FRESH HERB SALAD
Grilling sockeye salmon on a cedar plank produces a moist and delicate texture with a slightly smoky flavor. These fillets are simply topped with a fresh herb salad dressed with a spicy and bright shallot-chile sauce, making it a paleo-friendly recipe perfect for any backyard grilling session!
Time 45m
Yield Serves 4
Number Of Ingredients 12
Steps:
- An hour before cooking, soak planks in warm water - weighing them down with a plate or two to keep them submerged.
- Prepare a grill for medium-high heat cooking.
- In a medium bowl, whisk together lemon juice, maple syrup, chile, ¼ teaspoon each salt and pepper, and 2 tablespoons water. Add sliced shallots and toss to coat.
- Rub salmon with grapeseed oil and season both sides with the remaining 1 teaspoon each salt and black pepper.
- Remove planks from water and place on the grill, rough-side down. Arrange fish on planks, sprinkle with thyme, and arrange lemon on top of and under fish. Cover the grill and cook for 8-10 minutes or until done.
- Transfer salmon to a plate. If you don't want to serve the salmon with the skin, slide a spatula between the skin and the fillet, leaving the skin behind. If it doesn't come off easily, gently flip over the fish and scrape away the skin.
- Divide salmon among plates. Add fresh herbs to lemon-shallot mixture, quickly toss and scatter across the salmon to serve.
HERBED SALMON FILLETS
From Canadian Living Rush Hour Cookbook, 1985. I made it for dinner the other night and my husband loved it. The best part is that it is ready in no time. If you don't care about salmon, you can use sole, flounder or haddock instead. I'll double the sauce the next time I make it as it is delicious over steamed rice.
Provided by Out of the Blue
Categories Canadian
Time 17m
Yield 4 , 4 serving(s)
Number Of Ingredients 8
Steps:
- In a small bowl, combine sour cream, butter, onion, dillweed, thyme, salt and pepper to taste and mix well.
- Season fillets lightly with salt and pepper and place in single layer in lightly buttered shallow baking dish; spread sour cream mixture over fillets.
- Bake in 425 F oven for about 12 minutes or until sauce is bubbly and fish is opaque.
FRESH HERB RUBBED SALMON FILLETS
So simple and fresh! Great easy dinner to make when you have salmon. This is from Southern Living Magazine.
Provided by Loves2Teach
Categories One Dish Meal
Time 25m
Yield 6 serving(s)
Number Of Ingredients 9
Steps:
- Process first 8 ingredients in a food processor until smooth.
- Place salmon filets, skin side down in a 13 x 9 inch baking dish.
- Spread herb mixture evenly over filets; cover and chill one hour.
- Grill skin down, covered with a grill lid, over high heat (400-500°F) 6-10 minutes, or until fish flakes with a fork.
Nutrition Facts : Calories 263.2, Fat 12.7, SaturatedFat 1.9, Cholesterol 87.5, Sodium 315.4, Carbohydrate 1.7, Fiber 0.6, Sugar 0.4, Protein 33.9
PAN-SEARED SALMON WITH FRESH HERBS
It's very simple to put this together; you just need the right herbs.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Seafood Recipes Salmon Recipes
Number Of Ingredients 4
Steps:
- Season salmon fillets and cook in a lightly oiled nonstick skillet over medium-high until opaque throughout, 3 to 4 minutes per side. Toss herbs with equal parts lemon juice and olive oil, then serve over salmon.
HERB-RUBBED SALMON
Steps:
- Season the fillets on both sides with salt and pepper to taste. Grind the fennel seeds coarsely and mix them with the rosemary and orange zest. Press this mixture into the top (nonskin side) of each fillet. Let sit, refrigerated and covered, for up to 24 hours.
- When you're ready to cook, preheat the oven to 450°F. Preheat a large nonstick ovenproof skillet over medium-high heat for 3 or 4 minutes. Add the oil or butter and, when it shimmers, place the fillets, coated side down, in the pan. Cook for about 1 minute, or until the herb mixture forms a nicely browned crust.
- Turn the fillets and cook for about a minute more, then transfer to the oven. Cook for about 4 minutes for rare salmon, 5 to 6 minutes for medium-rare, and 8 minutes for well done.
- Variations
- Seed-Rubbed Salmon: Combine 2 tablespoons shelled raw pumpkin seeds and about 2 tablespoons dried porcini pieces in a coffee or spice grinder and grind to a coarse powder. Press some of the mixture into the top (nonskin side) of each of the fillets and cook as directed.
- Spice-Rubbed Salmon: Combine 1 tablespoon coriander seeds or ground coriander, 1/4 teaspoon whole or ground cloves, 1 1/2 teaspoons cumin seeds or ground cumin, and 1 teaspoon freshly grated nutmeg (grind all together if necessary). Press some of the mixture into the top (nonskin side) of each of the fillets and cook as directed.
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