FRESH SALMON MEDALLIONS
Not only will I show you an easy and delicious way to make salmon, I'm going to show you what I think is a very clever technique for turning the least desirable cut of salmon into something absolutely fabulous. Basically, this is one of those "when life gives you lemons" lessons. Serve on top of a shaved cucumber salad and sprinkle with more cayenne pepper if you like.
Provided by Chef John
Categories Appetizers and Snacks Seafood Fish Cake Recipes
Time 40m
Yield 2
Number Of Ingredients 8
Steps:
- Preheat the oven to 450 degrees F (230 degrees C). Line a baking sheet with foil and lightly grease with 1 teaspoon olive oil.
- Place salmon tail skin-side down onto a paper towel. Place a knife at the point of the tail; use a sawing motion to carefully cut the salmon away from the skin. Trim off any connective tissue. Cut salmon in half lengthwise into 2 equal pieces. Cut each piece lengthwise into 3 long strips.
- Place 1 strip of salmon on the prepared baking sheet. Wind the strip into a spiral, with the thickest part in the center. Overlap the thin end of a second strip over the first; wrap around the spiral. Position the third strip in a way that maintains the circular shape. Repeat with the other 3 strips to form the second medallion.
- Fold a 15x4-inch piece of aluminum foil a few times to make a long strip about 1 1/2-inches wide. Rub the foil with the remaining oil and wrap it around the outside edges of a salmon medallion, creating a collar. Pinch foil together and make sure salmon is as round and uniformly thick as possible. Repeat with the second medallion.
- Mix mayonnaise, cayenne pepper, and lemon juice together in a small bowl.
- Season the tops of the medallions with salt; spread the mayonnaise mixture evenly over each one.
- Bake in the center of the preheated oven until just cooked through, about 10 minutes. Carefully remove foil.
Nutrition Facts : Calories 508.7 calories, Carbohydrate 1.2 g, Cholesterol 116.8 mg, Fat 37.6 g, Fiber 0.1 g, Protein 39.3 g, SaturatedFat 6.7 g, Sodium 265.2 mg, Sugar 0.3 g
MEDALLIONS OF SALMON IN RHUBARB VINAIGRETTE
Provided by Florence Fabricant
Categories dinner, main course
Time 1h
Yield 3 main-dish servings or 6 first courses
Number Of Ingredients 15
Steps:
- Snap the ends of the asparagus off where they break naturally, peel the ends with the tips and steam until crisp-tender and still bright green, about 5 minutes. Set aside.
- Form each piece of salmon into a medallion by winding it around itself, starting with the thickest part. Tie each medallion with butcher's string, or secure with toothpicks. Place on a baking sheet lined with parchment, cover with plastic wrap and refrigerate.
- Place the salmon bones in a small saucepan. Add the wine, clam juice, shallots, bay leaf, parsley stems and thyme. Simmer to reduce to 1/2 cup. Strain through a fine strainer into a blender jar.
- Place the rhubarb in a saucepan, add 1/3 cup water and cook over low heat until the rhubarb has disintegrated, about 10 minutes. Add the rhubarb to the blender jar. Blend until smooth. Add the mustard, salt, pepper, lemon zest and olive oil to make a vinaigrette-style sauce. Adjust the mustard and oil to taste.
- Use a little of the olive oil to coat a heavy skillet. Season the medallions with salt and pepper, place them in the skillet, cover with a lid that fits into the skillet so it sits directly on the fish and cook over very low heat, turning frequently, until just done -- still translucent in the very center, 4 to 5 minutes. Remove the string or toothpicks.
- Spoon a pool of the sauce onto each plate. Add a medallion of salmon, top it with two asparagus tips and sprinkle with chopped cherries or cranberries and scallion slivers.
Nutrition Facts : @context http, Calories 694, UnsaturatedFat 27 grams, Carbohydrate 20 grams, Fat 41 grams, Fiber 6 grams, Protein 50 grams, SaturatedFat 8 grams, Sodium 1327 milligrams, Sugar 8 grams, TransFat 0 grams
SALMON WITH OLIVE VINAIGRETTE
Steps:
- Combine the olive oil, vinegar, olives, chile de arbol powder, garlic, mustard and honey in a blender until smooth. Season with salt and black pepper.
- Place the salmon in a small baking dish; pour 1/2 cup of the olive vinaigrette on top and marinate 15 minutes. Preheat a grill to high or place a grill pan over high heat.
- Remove the salmon from the marinade; season with salt and black pepper. Grill 3 to 4 minutes per side, brushing with the remaining vinaigrette every 2 minutes.
Nutrition Facts : Calories 420 calorie, Fat 26.5 grams, SaturatedFat 4.5 grams, Cholesterol 77 milligrams, Sodium 396 milligrams, Carbohydrate 6 grams, Protein 37 grams, Sugar 4 grams
BLACKEND MEDALLIONS OF SALMON OVER BLUE HOME FRIES AND BLUEBERRY AND CITRUS VINAIGRETTE
Provided by Food Network
Yield 4 servings
Number Of Ingredients 26
Steps:
- For the Cajun spice mix, combine ingredients and store in a jar until ready to use.
- For the salmon, heat a nonstick skillet to almost smoking. Coat 2 sides of salmon in spice mix. Add oil to skillet and place salmon, on a spiced side down in skillet, turn salmon to the other side when spices start to blacken. If you like well done, transfer skillet to a 375 degree preheated oven for 3 minutes.
- For the blueberry vinaigrette, In a small pan reduce the juices of the blueberries and orange by half. Let cool, add lemon juice and shallots, 1/2 teaspoon each, chopped zest of orange and lemon. Stir in olive oil and season with salt and pepper to taste. Bring vinaigrette to room temperature before using.;
- For the potatoes, put diced potatoes on a dish or in a bowl and cover with plastic wrap. Place in microwave on and cook on full power for 4 minutes. Take out and stir, then put it back in for another 2 to 4 minutes until potatoes are tender. Heat oil in skillet to 350 degrees and fry off potatoes until crisp, about 11/2 minutes. Drain and reserve oil and put the potatoes aside. Put skillet back on stove top and add 3 tablespoons of reserved oil, add onions and saute until they start to turn golden. Then add jalapenos, red peppers, thyme and garlic. Saute 2 minutes, then add potatoes back to skillet. Cook 3 to 4 minutes more, tossing to combine ingredients. Salt and pepper to taste and keep warm in oven.;
SALMON MEDALLIONS
Steps:
- Preheat grill to high.
- Place tied salmon steaks on the alder planks. Cut 1 1/2-inch hole in center of tied steaks. Finely mince fresh dill and mix with cream cheese. Spoon the mixture into the center of steaks. Season with lemon zest, paprika, salt, and cracked black pepper. Place planks on grill until they begin to smoke, reduce heat to medium low and cover grill. Cook slowly for 15 to 20 minutes or until the fish begins to flake easily. Do not overcook. Garnish with lemon wedges and fresh herbs.
ROASTED SALMON AND RHUBARB
With all the rhubarb lovers here I decided to post this recipe from Williams-Sonoma. If you prefer a thinner sauce, add a splash of white wine.
Provided by Bev I Am
Categories Fruit
Time 50m
Yield 6 serving(s)
Number Of Ingredients 5
Steps:
- Preheat oven to 500 degrees, or its highest temperature.
- In a small saucepan, combine rhubarb and sugar.
- Cover and cook over low heat until rhubarb is falling apart, about 20 minutes, adding water if necessary.
- Stir in the lemon juice.
- The sauce should be the consistency of applesauce.
- Arrange salmon filets, skin side down, on a foil or parchment-lined baking pan.
- Season to taste with salt and pepper.
- Bake until almost opaque throughout, about 17-20 minutes.
- Spoon rhubarb onto center of warmed plates.
- Lift fillets from pan, leaving skin behind if desired.
- Place fillets on rhubarb.
SEARED PORK MEDALLIONS WITH SASKATOON (OR BLUEBERRY) AND RHUBARB
This is a recipe by Maren Lisac, chef of the Blue Plate Diner in Edmonton, Alberta, Canada. This would absolutely impress your guests. Enjoy! A note about pork: the trichinosis parasite has been eradicated from pork in Canada, so it no longer has to be cooked to the well-done stage. Cuts like medallions and chops are much juicier and far more tender if cooked to the medium-rare to the medium-well stages.
Provided by Nif_H
Categories Pork
Time 40m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- SAUCE: Simmer the Saskatoon berries, rhubarb and water over medium heat until soft (approximately 30 minutes). Blend the sauce in a food processor until smooth. Stir in the sugar, salt, pepper, rosemary, thyme, and white wine.
- PORK MEDALLIONS: Trim the fat and the silvery membrane from the pork tenderloin. Slice the tenderloin into 1" thick medallions. Heat the canola oil in a very hot, heavy frying pan. For medium-rare medallions, sear them for about 1½ minutes on each side. For well-done medallions, sear them for about 4 minutes on each side. Lightly season the medallions with salt and pepper.
- TO SERVE: Reheat the Saskatoon and rhubarb sauce. Remove the sauce from the heat and quickly whisk in the butter. Drizzle the sauce over the pork medallions and garnish with a sprig of rosemary or thyme. Serve immediately.
Nutrition Facts : Calories 65.8, Fat 3.2, SaturatedFat 1.9, Cholesterol 7.6, Sodium 62.8, Carbohydrate 9.8, Fiber 1.6, Sugar 6.8, Protein 0.6
ASIAN SALMON MEDALLIONS
For a special occasion or fancy weeknight supper, try these pretty salmon rounds from our Test Kitchen. Stuffed with a refreshing onion mixture and brushed with a sesame-flavored sauce, the grilled medallions have a delightful sweet and savory taste.
Provided by Taste of Home
Categories Dinner
Time 45m
Yield 4 servings.
Number Of Ingredients 9
Steps:
- In a small bowl, combine the onion, chives, parsley and garlic; set aside. Soak kitchen string in water. , Using tweezers or small pliers, remove pin bones from salmon by pulling the bones out at an angle. To debone salmon for rolling, start at one end of the stomach flap and cut between the bones and all the way toward the backbone. , Cut around the backbone and the small bone above it, cutting all the way up to, but not through, the skin holding the two sides together. Repeat on the other side so the center bones are completely separated from the salmon steak. , On each steak, trim off about 2 in. of skin from the end of the left stomach flap. Open steaks flat. Spoon onion mixture over salmon. Fold left side over filling. Carefully roll up salmon to form a circle. Wrap soaked kitchen string around the salmon rolls and tie., In a small bowl, combine the syrup, vinegar, hoisin sauce and sesame oil. Set aside 1 tablespoon sauce for serving. Using long-handled tongs, moisten a paper towel with cooking oil and lightly coat the grill rack., Grill salmon, uncovered, over medium heat or broil 4 in. from the heat for 4 minutes on each side; basting frequently with reserved marinade. Turn salmon and grill 2-3 minutes longer or until fish flakes easily with a fork. Remove and discard string. Drizzle salmon with reserved sauce.
Nutrition Facts : Calories 380 calories, Fat 20g fat (4g saturated fat), Cholesterol 100mg cholesterol, Sodium 168mg sodium, Carbohydrate 14g carbohydrate (11g sugars, Fiber 0 fiber), Protein 34g protein. Diabetic Exchanges
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- Prepare the Salmon: Add cleaned and dried salmon to a plate to hold. Drizzle with 1 teaspoon oil, rub in smoked paprika and sea salt.
- Preheat oven to 350 degrees. Add 2 teaspoons of oil to a cast iron skillet or other skillet that is oven safe. Set heat to medium. Add salmon, skin side up in pan and cook until nice and golden underneath. Turn over and cook one minute, skin side down. Carefully add skillet to oven and cook until firm and cooked through, yet slightly underdone. Will take 5 - 10 minutes, depending on the thickness of the fish. Set aside. Make the Rhubarb Vanilla Bean Butter Sauce: First, make the Rhubarb Vanilla Bean Jam (see recipe)
- To a small non reactive-pan (such as stainless steel) add the rose wine, vinegar and minced garlic. Bring to a boil, then turn down to a simmer and reduce for just one minute. Add the rhubarb jam, stir in to incorporate.
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