SALMON PICCATA WITH HERBED PASTA
Steps:
- Bring a large pot of water to a boil, then add a small handful of salt. Add the pasta and cook according to the package directions until al dente. Drain the pasta and reserve the pot.
- While the pasta is cooking, melt 1 tablespoon of the butter in 2 tablespoons of the oil in a large skillet. Season the salmon with salt and pepper, then dust with flour. Add the salmon to the skillet and cook over medium-high heat, flipping occasionally, until golden on the outside and just cooked through, about 8 minutes.
- In the reserved pot, melt 3 tablespoons of the butter in the remaining 4 tablespoons olive oil over low heat. Return the pasta to the pot, add all but 2 tablespoons of the herbs and toss well to coat. Season with salt and pepper.
- Transfer the salmon to a plate; tent with foil to keep warm. Add the chicken broth, lemon juice and capers to the skillet. Simmer over high heat, scraping up any browned bits from the bottom of the skillet, until the liquid is slightly thickened, 3 to 5 minutes. Remove from the heat and gradually swirl in the remaining 2 tablespoons butter until emulsified. Stir in the reserved 2 tablespoons herbs and season with salt and pepper.
- Add the salmon to the sauce and turn to coat. Divide the pasta among plates, top with the salmon and sauce and serve right away.
HERB CRUSTED SALMON WITH PASTA FLORENTINE
Can't say which is the best - the pasta or the salmon! The spices on the salmon were just right and made it tasty. Then, the pasta is so rich and creamy. Together they make a really pretty and good entree. If you have guests that do not enjoy salmon, I bet this would also be good with grilled chicken.
Provided by Sheri Raleigh-Yearby
Categories Seafood
Time 1h30m
Number Of Ingredients 17
Steps:
- 1. Preparation Rinse and pat dry salmon filets Rub salmon filets with olive oil and minced herbs Season with salt, pepper & garlic powder Heat a sauté pan or small skillet on medium heat Add remaining olive oil Pan sear salmon skin side down for 5 min. Turn salmon over and sear presentation side down for 3 min. Or to desired doneness. Let rest for 2 min. Before serving. Deglaze pan with white wine. (use about 1 oz.)
- 2. Heat a sauté pan or small skillet Note: if you deglazed your salmon pan, use it! Heat with 1 T. Olive oil on medium heat Sauté garlic and green opinions Toss in cooked pasta Add spinach,tomatoes and basil Stir quickly with a cooks fork or tongs Slowly add half & half; simmer 2 min. Note: for richness add 1/2 t. Butter & 1 oz of white wine to finish Salt & pepper to taste Remove from heat & top with fresh shaved Parmesan cheese
CHEF JOHN'S SALMON
I love the combination of tarragon and Italian parsley, but I've used herbs like basil and thyme, which worked wonderfully as well. As far as the fish goes, a center-cut salmon filet is a perfect thickness for this, but other similarly shaped seafood will work.
Provided by Chef John
Categories Main Dish Recipes Seafood Main Dish Recipes Salmon Broiled Salmon Recipes
Time 25m
Yield 2
Number Of Ingredients 10
Steps:
- Season salmon fillets with kosher salt. Line a baking baking sheet with foil and brush lightly with vegetable oil.
- Preheat oven's broiler on high and set the oven rack about 8 inches from the heat source.
- Process garlic, tarragon, and parsley in a blender or mortar and pestle to form a loose paste.
- Mix mayonnaise, Dijon mustard, lemon juice, and cayenne pepper into garlic paste until combined.
- Place salmon fillets skin side down on the baking sheet. Spoon herb spread over the top and sides of each fillet.
- Cook under the preheated broiler until fillets are well-browned, about 5 minutes. Turn the broiler off and turn the oven to 350 degrees F (175 degrees C).
- Bake until the internal temperature of the salmon is 130 degrees F (55 degrees C) and salmon flakes easily with a fork, about 3 to 4 minutes.
Nutrition Facts : Calories 496.1 calories, Carbohydrate 2.3 g, Cholesterol 132.5 mg, Fat 33 g, Fiber 0.1 g, Protein 45.1 g, SaturatedFat 5 g, Sodium 520 mg, Sugar 0.3 g
HERB-ROASTED SALMON WITH TOMATO-AVOCADO SALSA
Provided by Valerie Bertinelli
Categories main-dish
Time 45m
Yield 6 servings
Number Of Ingredients 11
Steps:
- Preheat the oven to 350 degrees F. Line a large rimmed baking sheet with parchment paper and brush it lightly with oil.
- Mix together the dill, parsley, chives and basil in a small bowl. Reserve 2 tablespoons of the mixture for the salsa and set aside.
- Put the salmon on the prepared baking sheet and sprinkle all over with salt and pepper. Drizzle the top lightly with oil, then top evenly with the herb mix. Bake until just cooked through, 20 to 25 minutes.
- Meanwhile, halve and peel the avocados and cut them into 1/2-inch pieces. Put the avocados in a large bowl and gently toss with the tomatoes, lemon juice, shallots, 2 tablespoons oil, 1/2 teaspoon salt and the reserved herbs. Transfer to a serving bowl.
- Serve the salmon with the salsa on the side.
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.
PARMESAN CRUSTED SALMON FLORENTINE
This would be great for entertaining, date-night, or family dinner. I combined a few recipes to come up with this. Not only did my non-fish eating sister love it, but our kids did too!
Provided by lmkga
Categories < 60 Mins
Time 45m
Yield 4 serving(s)
Number Of Ingredients 16
Steps:
- For the Spinach mixture (which can be made ahead prior as a time saver for entertaining).Thaw spinach and squeeze of all excess liquid. Set aside. Heat oil in a large skillet, over medium heat and add shallots. Cook, stirring, until soft, about 3 minutes and add garlic; cook 1 minute more. Add spinach, sundried tomatoes, salt, pepper flakes and pepper; cook, stirring, 2 minutes more. Remove from heat; let cool about 15 minutes. Add ricotta and cream cheese; stir to combine.
- Directions for the Salmon:.
- 1.Preheat oven to 350°F.
- 2.Fillet salmon and place skin side down on a glass baking dish.
- 3.Spread a generous amount of mayonnaise; cover entire top of fish.
- 4.Sprinkle liberally with bread crumbs mixture. Spray with Pam.
- 5.Bake about 15-20 minutes, uncovered.
- 6.Place under broiler until top turns brown.
- Place a scoop of the spinach on each plate and top the mixture with a piece of salmon.
Nutrition Facts : Calories 383.1, Fat 16.4, SaturatedFat 4.4, Cholesterol 68.6, Sodium 524.6, Carbohydrate 24.9, Fiber 3.6, Sugar 3.4, Protein 34.4
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