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.
ARTICHOKES SAUTEED IN HERB INFUSED BUTTER
Make and share this Artichokes Sauteed in Herb Infused Butter recipe from Food.com.
Provided by 4rugrats
Categories < 4 Hours
Time 2h20m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- In a large skillet over medium high heat, add butter and oil.
- Sauté onions, garlic, chile, and herbs, reduce heat, making sure garlic doesn't burn.
- Once oil is infused, place artichoke, heart side down, into oil.
- Sauté for a few minutes, and then add enough water to steam them.
- Cover and reduce heat.
- Steam artichokes gently for up to 2 hours, or until flesh removes from leaves easily.
- More water will need to be added to the pan periodically.
- Serve with lemon-garlic-butter for dipping.
Nutrition Facts : Calories 158.8, Fat 12.7, SaturatedFat 4.6, Cholesterol 15.3, Sodium 128.1, Carbohydrate 10.8, Fiber 4.7, Sugar 1.4, Protein 3.1
GARLIC & HERB ARTICHOKE SALMON
If you're new to cooking fish (or even if you're a pro), this no-fail salmon recipe is one you have to try. It's easy enough for everyday, but also wows at dinner parties. -Margee Berry, White Salmon, Washington
Provided by Taste of Home
Categories Dinner
Time 25m
Yield 4 servings.
Number Of Ingredients 8
Steps:
- Place fillets on a large piece of heavy-duty foil (about 18x12 in.), skin side down. Sprinkle with lemon zest, salt and pepper; top with white portion of green onions. Fold foil around fish, sealing tightly. Grill, covered, over medium-high heat until fish just begins to flake easily with a fork, 7-9 minutes., Meanwhile, place artichoke hearts, lemon juice and cheese in a food processor; process until smooth. To serve, open foil carefully to allow steam to escape. Remove salmon to serving plates, leaving skin on foil. Top fillets with artichoke mixture; sprinkle with remaining green onion.
Nutrition Facts : Calories 379 calories, Fat 27g fat (10g saturated fat), Cholesterol 109mg cholesterol, Sodium 409mg sodium, Carbohydrate 3g carbohydrate (1g sugars, Fiber 0 fiber), Protein 30g protein.
HERB-CRUSTED SALMON WITH SPINACH SALAD
In this salmon dinner recipe, Dijon mustard gives the topping a nice kick and balances the richness of the fresh fish fillets. Lemon juice in the spinach salad offers another bright note.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Seafood Recipes Salmon Recipes
Time 25m
Number Of Ingredients 9
Steps:
- Preheat oven to 450 degrees. Line a baking sheet with aluminum foil; set aside. In a food processor, combine bread, parsley, and 1 tablespoon oil; season with salt and pepper. Pulse until coarse crumbs form.
- Place salmon on prepared sheet; season with salt and pepper. Spread top of fillets with Dijon; top with crumb mixture, pressing gently to adhere. Roast until salmon is opaque throughout, 11 to 13 minutes.
- Meanwhile, in a large bowl, combine lemon juice and remaining oil; season with salt and pepper. Add spinach and onion; toss to combine. Serve salmon with spinach salad.
Nutrition Facts : Calories 383 g, Fat 19 g, Fiber 2 g, Protein 37 g
HERB-CRUSTED SALMON WITH ROASTED LEMONS
A whole salmon fillet is a dish all your guests, including non-meat-eaters, will ooh and aah over.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Seafood Recipes Salmon Recipes
Number Of Ingredients 8
Steps:
- Preheat oven to 475 degrees. Toss panko with herbs and 1 tablespoon oil.
- Place salmon (skin down) on parchment-lined baking sheet. Spread evenly with mustard; season with salt and pepper. Sprinkle with reserved panko mixture, patting gently. Scatter lemons around salmon and drizzle them with oil.
- Roast salmon until it flakes easily, 18 to 20 minutes. With a large spatula, loosen it from skin (which should stick to parchment). Transfer fish to platter and garnish with roasted lemons.
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