SALMON WITH HOT SAUCE VINAIGRETTE AND PICKLED VEG
Steps:
- Preheat oven to 250°F. Place salmon, skin side down, on a rimmed baking sheet; season with salt and coat flesh lightly with oil. Bake until just cooked through (flesh will flake easily but still be slightly firm in the very center), 20-25 minutes.
- Meanwhile, place daikon or whatever vegetables you're using in a small bowl and season with salt. Massage gently with your hands to soften. Drain off any liquid that forms. Add vinegar and toss to coat. Cover and chill until ready to use (this will help vegetables stay firm).
- Whisk hot sauce, lime juice, and 2 Tbsp. oil in a small bowl. Season vinaigrette with salt.
- Divide rice among bowls. Break up salmon into pieces and arrange on top. Drizzle vinaigrette over. Add cilantro and chives to vegetables; spoon over salmon.
PICKLED SALMON
This sounds odd, but is a fresh tasting and delicious appetizer. The next time I make this I think I'll add some chopped dill to the serving bowl. If you like pickled herring, you will love this pickled salmon.
Provided by Geema
Time P1DT30m
Yield 6 cups
Number Of Ingredients 8
Steps:
- Rinse salmon, pat dry, and cut into 3/4 inch pieces.
- Spread fish in a single layer on a piece of wax or in a shallow glass baking dish.
- Sprinkle with the 1 tablespoon salt and let stand, uncovered for 30 minutes.
- Rinse fish well and pat dry.
- While salmon is standing, combine vinegar, water, oil, spices and 1 teaspoon salt in a 2-3 quart pan.
- Bring to a boil over high heat; then reduce heat, partially cover and simmer for 30 minutes.
- Layer fish chunks and onions in a 2 quart wide-mouth jar or bowl.
- Pour the simmering pickling liquid over the fish and onions, cover loosely, and let cool.
- When cool, cover tightly and refrigerate for at least 24 hours or up to a week.
- Transfer fish and onions with some of the liquid to a serving bowl and provide picks for spearing.
Nutrition Facts : Calories 338.1, Fat 15.6, SaturatedFat 1.7, Cholesterol 98.2, Sodium 1681.7, Carbohydrate 5.9, Fiber 0.8, Sugar 2.5, Protein 38.2
THE BEST HONEY-GLAZED SALMON
This is the easiest, most flavorful honey-baked salmon that the whole family will be able to enjoy. It comes together in 30 minutes and only requires eight ingredients. Oh, and that honey-lime drizzle at the end is to die for - no one will judge you for slurping it down! Baking the salmon at a high heat not only quickens the cooking time, but also helps to crisp up the honey glaze and spice mixture that coats the fish.
Provided by Food Network Kitchen
Categories main-dish
Time 30m
Yield 4 servings
Number Of Ingredients 9
Steps:
- Preheat the oven to 450 degrees F. Line a baking sheet with aluminum foil. Spray the foil with cooking spray if you plan on eating the salmon skin. (If you do not plan on eating the skin, you can skip this step.) Place the salmon fillets, skin-side down, onto the prepared baking sheet.
- Whisk together the honey, lime zest, and juice in a small bowl. Remove 2 tablespoons of the mixture to another small bowl and set aside. Brush the remaining honey-lime mixture over top of the salmon fillets.
- Combine the brown sugar, cumin, paprika, garlic, 2 teaspoons salt and a few grinds of pepper in a medium bowl. Press the brown sugar mixture all over the salmon (about 1 heaping teaspoon on each portion). Crimp all 4 sides of the foil to create a border around the salmon to help collect the juices so they don't spread and burn. Bake until the glaze is shiny and turning golden in some spots, and the salmon is firm and flakes easily when pressed, 10 to 12 minutes.
- Drizzle the reserved honey-lime mixture over top of the salmon just before serving.
MISO SALMON GRAIN BOWLS
Grain bowls are one of my favorite types of meals because they're filling and fun to make and they've got so much variety in texture, color and flavor. These have miso-marinated salmon. The miso, fermented soybean paste, in the salmon marinade provides a delicious depth of flavor. My favorite elements of the grain bowl might be the creamy mayo and the crunchy rice crackers on top.
Provided by Molly Yeh
Time 2h
Yield 4 to 6 servings
Number Of Ingredients 30
Steps:
- For the salmon marinade: Whisk together the rice vinegar, honey, miso, soy sauce, sesame oil and sriracha in a non-reactive container large enough to fit the salmon snugly. Add the salmon and turn to coat. Let marinate, turning occasionally, at least 30 minutes at room temperature or up to 4 hours in the refrigerator.
- To cook the salmon: Heat the oil in a medium non-stick or cast-iron skillet over medium-high heat. Remove the salmon from the marinade, letting the excess drip off, and add to the skillet, skin-side down. Reserve the marinade. Cook until the skin is golden brown and crispy, about 3 minutes. Flip and cook until the salmon is just cooked through, about 3 minutes more, depending on thickness. Pour the reserved marinade into the pan and cook 1 to 2 minutes, spooning over the fish to glaze. Remove the salmon on a plate to avoid overcooking. (The salmon can be made up to a day ahead and served warm, room temp or cold from the fridge.)
- To assemble the bowls: Spoon the Farro (recipe follows) into 4 serving bowls. Add a piece of salmon into each bowl and gently break open the salmon into large chunks. Top with a spoonful of Pickled Vegetables (recipe follows). Garnish with a squirt of mayo, a drizzle of sriracha, crushed arare crackers, cilantro, scallions, sesame seeds and a lemon wedge on the side.
- Bring a large saucepan of lightly salted water to boil. Add the farro. Bring to a simmer and cook until the farro is tender but still has a bit of chew, 25 to 35 minutes depending on the brand. Drain well. Return to the saucepan and add the olive oil, sesame oil and salt and toss to combine. Taste and season with more salt, if needed. (Farro can be made up to a day ahead and served at room temperature.)
- Combine the cucumbers, radishes and red onion in a medium bowl. Combine the vinegar, sugar, salt, ginger and garlic in a small saucepan. Bring to a simmer and cook just until the salt and sugar dissolve. Add the ice cubes to melt and cool down the pickling liquid. Pour over the vegetables. Refrigerate until chilled, 30 minutes or more. (The quick pickled vegetables can be made up to a day ahead.)
HONEY PICKLED SALMON
I love pickled Salmon and it makes a wonderful gift. I know it sounds wild but a family friend, who happens to be an Alaskan fisherman, would make it and give it out Christmas and it was to die for! He would not give me his recipe but years latter, I found this recipe in "Pacific Passions Cookbook" by Karen Barnaby. You should try to get the freshish, nonfarmed salmon.
Provided by Ashley U
Categories Potluck
Time 1h5m
Yield 6-8 serving(s)
Number Of Ingredients 16
Steps:
- Toss the salmon cubes with salt and let sit for 1/2 hour.
- Rinse and pat dry.
- Layer in a larger bowl with the chopped onions.
- Combine the pickling mixture in a non corrodible saucepan. Bring to a biol, reduce the heat to low, and simmer partially covered for 45 minutes.
- Pour the hot pickling mixture over the salmon.
- Insert a knife or chopstick into the salmon and jiggle it to release trapped air bubbles.
- Cool to room temp and refrigerate for at least 24 hours before serving.
- It keeps for about one week in the fridge.
- Drain salmon from liquid and mix with sour cream, dill and green onion.
Nutrition Facts : Calories 406.6, Fat 14.9, SaturatedFat 6.1, Cholesterol 115.2, Sodium 927.5, Carbohydrate 27.2, Fiber 0.6, Sugar 24, Protein 39.4
STICKY SOY SALMON WITH BROCCOLINI AND LIME RICE
Provided by Ree Drummond : Food Network
Categories main-dish
Time 25m
Yield 4 servings
Number Of Ingredients 12
Steps:
- For the lime rice: Cook the rice according to the package instructions and keep warm.
- For the salmon: Heat a large skillet over medium-high heat. Add the vegetable oil and heat until the oil shimmers. Add the salmon flesh-side down and sear until golden brown, about 3 minutes.
- Meanwhile, make the glaze: Whisk together the honey, soy sauce, vinegar, ginger, garlic and lime juice in a bowl.
- Turn the fish over and add the soy mixture to the bottom of the pan. Bring the soy mixture to a simmer and spoon over the top of the salmon as it cooks until cook through, 5 to 7 minutes.
- Meanwhile, bring a pot of water with a steamer insert to the boil over high heat. Add the broccolini, cover and steam until crisp-tender, 4 to 5 minutes.
- Remove the fish to a plate. Add the lime slices to the skillet and simmer until the glaze is super sticky, about 3 minutes more.
- Add the lime zest to the rice and stir. Tip onto a platter. Arrange the broccolini on top and place the salmon, glaze and lime slices on the broccolini, then sprinkle over the cilantro.
SIMPLE HONEY-GLAZED SALMON
Quick dinner idea? Three ingredients and 30 minutes is all that it takes to bake this honey and ketchup glazed salmon fillet for a sweet and zesty combination.
Provided by Betty Crocker Kitchens
Categories Entree
Time 30m
Yield 2
Number Of Ingredients 3
Steps:
- Heat oven to 450°F. Line cookie sheet with foil; spray foil with cooking spray. Place salmon on foil.
- In small bowl, stir together honey and ketchup. Spread mixture over salmon.
- Bake 12 to 18 minutes or until thickest part of fish flakes easily with fork.
Nutrition Facts : Calories 200, Carbohydrate 4 g, Cholesterol 75 mg, Fiber 0 g, Protein 24 g, SaturatedFat 1 1/2 g, ServingSize 1 Serving, Sodium 85 mg, Sugar 3 g, TransFat 0 g
PICKLED SALMON
From "Marie Claire" this one really interests me. The recipe suggests 30 endive leaves, but on reading it, I reckon the finished mixture would only fill about 15! So I'm changing it to that. I'll let you know the real count when I make it!
Provided by JustJanS
Categories Lactose Free
Time 20m
Yield 15 appestizers
Number Of Ingredients 10
Steps:
- In a small bowl, combine the pickled ginger, ginger juice, fresh ginger, soy, fish sauce and lime juice.
- Slice the salmon fillet in half lenghtways, then slice each half fillet thinly.
- Place the sliced salmon in the ginger dressing and allow to marinate for 5-10 minutes.
- Add the mint leaves and toss to combine.
- Place a tablespoon of the mixture in each of the endive leaves, then sprinkle with the toasted sesame seeds and serve immediately.
Nutrition Facts : Calories 99.9, Fat 1.6, SaturatedFat 0.3, Cholesterol 3.5, Sodium 170.9, Carbohydrate 17.7, Fiber 16, Sugar 1.4, Protein 7.9
SPICE & HONEY SALMON WITH COUSCOUS
The fish doesn't need to marinate for long to take on all the Moroccan flavours in this dish
Provided by Good Food team
Categories Dinner, Lunch
Time 30m
Number Of Ingredients 9
Steps:
- Heat oven to 200C/fan 180C/gas 6. Zest and juice 1 lemon, then mix the zest and ½ the juice with the spice, garlic, ½ the spring onions and 2 tsp oil. Season well. Put the salmon into a shallow dish, spoon over the marinade, then leave for 10 mins to let the flavours mingle.
- Meanwhile, put the couscous in a large bowl. Tip in the remaining lemon juice and oil, spring onions and 150ml boiling water, then cover and leave to stand.
- Lift the salmon onto a foil-lined baking tray, spoon over any leftover marinade, then roast for 15 mins. With 5 mins to go, pull out the baking tray and spoon 1 tsp clear honey over each fillet.
- Add the mint to the couscous and fluff it up with a fork. Serve the salmon with the couscous, spoon over the juices from the baking tray and add lemon wedges.
Nutrition Facts : Calories 506 calories, Fat 22 grams fat, SaturatedFat 4 grams saturated fat, Carbohydrate 47 grams carbohydrates, Sugar 8 grams sugar, Fiber 1 grams fiber, Protein 34 grams protein, Sodium 0.21 milligram of sodium
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