HAZELNUT AND CORIANDER SPICED SOUS-VIDE SALMON
Provided by Melissa Clark
Categories dinner, main course
Time 1h
Yield 10 servings
Number Of Ingredients 9
Steps:
- Heat the oven to 350 degrees. Roast the nuts in a baking pan until the skins are dark brown, about 10 minutes. Wrap them in a dish towel, rub briskly to remove the skins, then coarsely chop.
- In a dry skillet over medium-high heat, toast the coriander seeds, stirring constantly, until golden brown and fragrant, about 3 minutes. Crush in a mortar and pestle or with a spice grinder.
- Add the nuts, sesame seeds, chamomile, ginger and 1 teaspoon salt to the grinder or mortar and grind to a coarse powder. Work in batches if necessary. Place in an airtight container and refrigerate until ready to use.
- Season the fish with salt and pepper. Place a large pot in your sink, and add warm water until the pot is full and the water reaches 115 degrees. Place two fillets side by side in a gallon-size heavy-duty resealable plastic bag. Drizzle fillets with oil. Submerge the bags halfway into the warm water (this creates a vacuum). Seal as airtight as possible, pushing out any excess air. Repeat with the remaining fillets.
- Once all the salmon fillets are submerged in the pot, add more hot water until the water temperature returns to 115 degrees (the cold fish will reduce the water temperature). Let the salmon rest in the water bath about 20 to 25 minutes until its core temperature is 113 degrees (remove and check one fillet with an instant-read thermometer). Check the water temperature occasionally and add more hot water as needed to maintain the temperature of 115 degrees.
- Transfer the salmon bags to a cutting board. Remove fish from plastic bags and gently pull off the skins (or use a butter knife). Transfer the cooked fillets to a plate for easier handling.
- Melt the butter in a skillet over medium-low heat. Add about 2/3 of the fish spice, and increase the heat until the butter just starts to bubble. Sear the fillets on both sides in the pan while basting with the hot butter, about 30 seconds. Serve immediately, sprinkled with more fish spice, if desired.
Nutrition Facts : @context http, Calories 440, UnsaturatedFat 22 grams, Carbohydrate 3 grams, Fat 36 grams, Fiber 2 grams, Protein 25 grams, SaturatedFat 11 grams, Sodium 341 milligrams, Sugar 0 grams, TransFat 0 grams
SPICED SALMON WITH CORIANDER MASH
Infuse your salmon with warm, spicy flavours - the sauce goes well with lamb chops, too
Provided by Good Food team
Categories Dinner, Main course
Time 35m
Number Of Ingredients 9
Steps:
- Boil the potatoes for about 12 minutes until tender. Turn on the grill. Stir the spice paste into 4 tbsp of the yogurt and smear the mixture all over the salmon. Put the salmon in a large heatproof dish, skin side up, and grill for 10 minutes.
- Drain the potatoes and return to the pan. Add the remaining yogurt with the butter, chilli flakes, coriander and milk. Now mash the ingredients together, or better still use an electric hand whisk to beat the mash to a really creamy texture, adding extra milk if necessary. Pile on plates, top with the salmon and drizzle with the cooking juices. Serve with grilled tomatoes.
Nutrition Facts : Calories 493 calories, Fat 25 grams fat, SaturatedFat 9 grams saturated fat, Carbohydrate 39 grams carbohydrates, Fiber 3 grams fiber, Protein 33 grams protein, Sodium 0.51 milligram of sodium
FENNEL- AND CORIANDER-SPICED SALMON FILLETS
Provided by Jamie Purviance
Categories Fish Quick & Easy Backyard BBQ Salmon Fennel Summer Grill/Barbecue Coriander Bon Appétit
Yield Makes 6 servings
Number Of Ingredients 4
Steps:
- Prepare barbecue (high heat). Coarsely grind fennel seeds and coriander seeds in spice grinder. Brush salmon fillets generously with oil. Sprinkle both sides of fillets with salt and pepper, then with spice mixture, pressing to adhere.
- Grill salmon, covered, until center is just opaque, about 4 minutes per side.
POACHED SALMON WITH CORIANDER SAUCE
Don't Like Salmon...Try this anyways, you may be surprised. I know I was. I don't really care for salmon but my hubby loves it so I figured I'd give it a try. Don't be intimidated by all the steps either it isn't as bad as it sounds. I got thias from a Freshwater Fish Cookbook from Walmart and I can't wait to make it again.
Provided by Gail2293
Categories < 60 Mins
Time 50m
Yield 4-6 serving(s)
Number Of Ingredients 18
Steps:
- Cooking the fish.
- In a fish poacher or roaster large enough to lay salmon in pan, combine all ingredients except the fish. Add can of broth. Then add enough water to the pan to cover the thickness of the fish, then remove fish. Bring the mixture to a boil, reduce heat and simmer 15 minutes.
- Place the fish in the pan and set your timer once the water returns to a simmer. Do not boil the fish-- it will break up. Allow 10 minutes for each 1 inch of thickness for frsh fish. Lift the salmon from the cooking liquid, and serve hot with coriander sauce. (reserve 1/2 cup poaching liquid for the sauce).
- Cooking the Sauce.
- Melt butter on medium heat in small saucepan, add flour, and cook until well mixed. Add reserved poaching liquid and stir until smooth. Gradually add the milk, and continue cooking till the sauce is thick. Add the salt, pepper, and coriander5, and stir to blend.
- TIPS.
- While fish poaches it is important to keep water just below a bubbling boil. A bubbling boil will cause the fish to break apart, and alter cooking time. The other important thing is to take the fish out of the cooking liquid as soon as fish is done. Do not let fish cool in pot; it will be over done and tough.
Nutrition Facts : Calories 771.1, Fat 49.7, SaturatedFat 15.7, Cholesterol 187.4, Sodium 1208.9, Carbohydrate 14.8, Fiber 2.3, Sugar 2.3, Protein 63.2
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