SALMON WITH SAUTéED MUSHROOMS, SHALLOTS AND FRESH HERBS
You'll never want to cook salmon any other way after you make this. It steams above a pan of water in a low oven, resulting in a very moist piece of fish. The mushrooms are wonderful on top or on the side.
Provided by Martha Rose Shulman
Time 45m
Yield Serves 4
Number Of Ingredients 9
Steps:
- Preheat the oven to 300ºF. Cover a baking sheet with foil and lightly oil the foil. Place the salmon on top. Season with salt and pepper. Fill a roasting pan with boiling water and place it on the oven floor.
- Place the salmon in the oven and bake until the fish flakes and white bubbles of protein appear on the surface, 10 to 20 minutes, depending on the size of the fillets. Remove from the heat.
- Meanwhile, cook the mushrooms. Heat a large, heavy frying pan over medium-high heat and add 1 tablespoon of the olive oil. When the oil is hot (you can feel the heat when you hold your hand above the pan), add the mushrooms and cook, stirring or tossing in the pan, for a few minutes, until they begin to soften and sweat. Add the remaining oil, turn the heat to medium, and add the shallots, garlic, and herbs. Stir together, add 1/2 teaspoon salt and freshly ground pepper to taste, and cook, stirring often, for another 1 to 2 minutes, until the shallots and garlic have softened and the mixture is fragrant. Add the wine and cook, stirring often and scraping the bottom of the pan, until the wine has just about evaporated. Taste and adjust seasonings. Remove from the heat.
- Serve the salmon with a spoonful of mushrooms on top or on the side.
Nutrition Facts : @context http, Calories 306, UnsaturatedFat 13 grams, Carbohydrate 12 grams, Fat 19 grams, Fiber 2 grams, Protein 21 grams, SaturatedFat 4 grams, Sodium 599 milligrams, Sugar 4 grams
MUSHROOM SAUCED SALMON PATTIES
This is one of two seafood items that I am not allergic to, so I do make it quite often. My family loves it too. I always serve it with Jasmine or Basmati Rice, it's fragrant buttery flavor is almost irristable. The mushroom sauce made from the juices of the canned salmon really does add a little pizazz & flavor to the dish.
Provided by Rose Mary Mogan
Categories Fish
Time 40m
Number Of Ingredients 13
Steps:
- 1. Drain salmon, SAVE LIQUID. Flake salmon. Discard bones, and skin and set aside. In a large bowl stir together eggs, crackers, dill, onion, red bell pepper,black pepper, and 1 teaspoon garlic powder. Add salmon.
- 2. Mix well. Shape into 8 1/2 inch thick patties.
- 3. In a large nonstick skillet, cook patties in 1 tablespoon butter, about 4 minutes or until brown, turning once. Add more butter if needed.
- 4. In a medium sauce pan combine soup and mushrooms. Stir in 1/3 of reserved salmon liquid more if you like, the remaining 2 tablespoons of butter and garlic powder. Cook and stir over medium heat until hot. If necessary stir in a little milk to make desired consistency.
- 5. Serve patties and sauce over rice. Garnish with parsley if desired. You may also use yellow or white cornmeal instead of saltines if desired.I use whole wheat flour to add a little fiber to this dish.
BAKED SALMON WITH MUSHROOM SAUCE
A wonderfully moist and delicious baked salmon dish fit for company. Garnish with extra fresh parsley and serve with lemon wedges.
Provided by Marie
Categories Very Low Carbs
Time 35m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Cut salmon into 4 equal portions.
- Lightly butter a 13x9 baking dish.
- Place salmon in the dish.
- Heat butter in skillet and add mushrooms and green onions.
- Saute over medium heat until mushrooms are tender.
- Stir in flour, parsley and salt.
- Add milk and bring to a boil.
- Cook and stir until thick, then add wine or water and lemon juice.
- Boil one minute, then pour sauce over salmon.
- Bake at 350° for 20 to 25 minutes or until fish flakes easily.
Nutrition Facts : Calories 322.9, Fat 14.5, SaturatedFat 5.8, Cholesterol 97.7, Sodium 487.9, Carbohydrate 6.5, Fiber 0.7, Sugar 1, Protein 37.6
SALMON WITH LEMON-MUSHROOM SAUCE
The microwave makes this dinner super fast. This elegant entree blends lively flavors with tender, flaky salmon. Simple & Delicious Test Kitchen
Provided by Taste of Home
Categories Dinner
Time 15m
Yield 4 servings.
Number Of Ingredients 7
Steps:
- Place mushrooms and butter in a small microwave-safe bowl. Cover and microwave on high for 3-4 minutes or until mushrooms are tender, stirring twice. Add the lemon juice and seasonings., Place salmon in an 8-in. square microwave-safe dish; top with mushroom mixture. Cover and microwave on high for 4-6 minutes or until fish flakes easily with a fork. Let stand for 5 minutes before serving.
Nutrition Facts : Calories 373 calories, Fat 24g fat (7g saturated fat), Cholesterol 115mg cholesterol, Sodium 290mg sodium, Carbohydrate 2g carbohydrate (1g sugars, Fiber 1g fiber), Protein 35g protein.
SALMON PATTIES WITH MUSHROOM SAUCE
The mushroom sauce brings a more elegant presentation to the salmon patty....although I like them by themselves as well! Original recipe posted by Ruthie Grajczyk.
Provided by breezermom
Categories Weeknight
Time 40m
Yield 4 serving(s)
Number Of Ingredients 20
Steps:
- Salmon Patties:
- Saute green onions and celery in 1 tbsp butter in a skillet over medium-high heat, stirring constantly, until tender. Set aside.
- Remove and discard skin and bones from salmon, if desired. (I usually remove the skin, but crush up the bones to retain the calcium). Combine salmon, reserved green onion mixture, egg, and next 5 ingredients. Shape mixture into 4 patties. (Mixture will be very sticky). Dredge in flour. Cook in 1/4 cup melted butter in a skillet over medium heat 5 minutes on each side or until browned. Serve patties with the warm mushroom sauce.
- Mushroom Sauce:
- Saute mushrooms in butter in a large saucepan over medium-high heat, stirring constantly, until almost tender. Add the minced garlic, and cook 1 minute longer. Remove mushrooms and garlic from the saucepan, reserving drippings in the pan. Reduce the heat to low.
- Add 1 tbsp flour to the drippings, stirring until smooth. Cook 1 minute, stirring constantly. Gradually add half-and-half, wine, soy sauce, and lemon-pepper seasoning; cook over medium heat, stirring constantly, until thickened and bubbly. Return mushrooms to pany; cook until heated.
Nutrition Facts : Calories 545, Fat 37, SaturatedFat 19.5, Cholesterol 174.7, Sodium 507.6, Carbohydrate 21.9, Fiber 1.8, Sugar 3, Protein 29.7
30-MINUTE PAN-SEARED SALMON WITH BABY BOK CHOY AND SHIITAKE MUSHROOMS
We kept the bok choy in big pieces and stacked the mushrooms caps before slicing to cut down on the veggie prep in this quick weeknight dinner. Use leftover rice if you have it on hand, but a fresh batch cooks in well under 30 minutes.
Provided by Food Network Kitchen
Categories main-dish
Time 30m
Yield 4 servings
Number Of Ingredients 10
Steps:
- Combine 1 1/2 cups water with the rice and 1/2 teaspoon salt in a small saucepan and bring to a boil. Reduce the heat, cover and simmer until the rice is tender and most of the water is absorbed, about 15 minutes. Remove from heat and let rest. Fluff with a fork right before serving.
- Meanwhile, quarter the bok choy through the stem ends. Halve the mushroom caps (or quarter them if they are large) by stacking them and cutting them in batches.
- Heat 2 large nonstick skillets with 1 tablespoon oil in each over medium-high heat. Divide the bok choy between the two pans, placing it cut-side down. Cook, undisturbed, until charred in spots, 2 to 3 minutes. By this time, the leaves will be fairly wilted, and there will be enough room to transfer all of the bok choy into just one skillet to finish cooking. Place the bok choy so that the other cut side faces down. Cook until charred in spots, about 2 minutes. Add the mushrooms, scallion whites, 1/2 teaspoon salt and a few grinds of pepper. Continue to cook, stirring, until the bok choy and mushrooms are soft, about 4 minutes (if the skillet looks dry add 1 more tablespoon of oil). Stir in the scallion greens, then remove the skillet from the heat. Stir in the soy sauce and vinegar.
- While the bok choy cooks, pat the fish dry with paper towels and sprinkle with 1/2 teaspoon salt and a few grinds of pepper. Wipe out the other skillet and add 1 tablespoon vegetable oil. Put the salmon into the hot skillet, flesh-side down, and cook until golden brown and crisp, about 4 minutes. Flip with a spatula and cook the other side to the desired level of doneness, 2 to 3 minutes more.
- Divide the vegetables and rice between 4 plates and top each with a piece of salmon. Drizzle with a little extra soy sauce.
MOM'S SALMON PATTIES
Steps:
- Clean the salmon (make sure to get all the bones out). Chop onion into small pieces.
- In large bowl, break up the salmon, add the egg, bread crumbs and chopped onions. Mix together and make into patties.
- Put oil into frying pan over medium heat. Once oil is hot, add the patties, cover and turning them once. Cook for a total of 30 minutes.
- When patties are almost done, in a separate pan add the cream of mushroom and milk, heat until hot. When patties are done, pour the cream of mushroom sauce over them.
Nutrition Facts : Calories 0 g, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 g, Sodium 0 g, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 0 g
EASY SALMON PATTIES W/ CREAM SAUCE
These are the best I've ever eaten .. and they are quick.
Provided by Mary Lee
Categories Fish
Time 40m
Number Of Ingredients 11
Steps:
- 1. Begin by adding salmon in large bowl and breaking up with fork until fine . Add all ingredients one by one mixing well.
- 2. Form 5 patties
- 3. Add 3 tbs cooking oil to skillet .. once hot .. add patties ... fry until both side are a nice crisp brown .. remove from skillet .. set aside.
- 4. In separate pan add can of cream of celery or mushroom soup using only 2/3 can of milk .. heat until soup begins to bubble .. turn off heat. Spoon over patties .
- 5. Optional: lay 1/4 cheese slice over hot patties.
MUSHROOM VEGGIE PATTIES
These flavor-packed veggie patties are shaped and served like kotlet, Iranian-style meat patties, and prepared like kookoo, an Iranian dish similar to a frittata. But unlike a frittata, kookoo is more about the vegetable- or herb-based filling than the eggs, of which there are just enough to bind the mixture. This recipe uses finely minced mushrooms that are gently spiced with a touch of turmeric, oregano and fresh parsley. You can serve these patties hot off the stove or at room temperature, with flatbread and accompaniments. For the perfect bite, wrap a patty in a piece of bread with something tangy, like pickled onions and peppers, and something fresh, like lettuce leaves or fresh herbs. To get vegetarian recipes like this one delivered to your inbox, sign up for The Veggie newsletter.
Provided by Naz Deravian
Categories dinner, lunch, weekday, weeknight, vegetables, main course, side dish
Time 30m
Yield About 16 patties
Number Of Ingredients 11
Steps:
- Line a sheet pan with paper towels and set aside.
- Place the mushroom caps and stems in the bowl of a food processor and process, scraping down the sides, until the mushrooms are finely minced into something of a paste, almost resembling ground meat. (You can also mince as finely as possible with a knife.)
- Transfer the minced mushrooms to a large bowl. Add the parsley, garlic, salt, turmeric, oregano and pepper, and stir to combine. Add the flour and stir to combine. Beat in the eggs one at a time, stirring until the eggs are well combined and the batter has the consistency of loose yogurt.
- In a large pan with a lid, heat the oil over medium-high. Reduce the heat to medium, and dip two spoons in the hot oil so they're slightly greased up. Using the spoons, drop two tablespoons of batter into the oil to make one patty. With the back of a spoon, even out and shape the patty into an oval as best as you can. Repeat with as many patties as you have room for in the pan. Cover and cook the patties on one side until you see the edges setting and crisping up, about 5 minutes. (You should hear sizzling sounds.) Very carefully lift the lid so you don't get splattered, and use a spatula and spoon to flip the patties. Cover and cook until the other side is golden brown and the patties are cooked through, about 5 minutes.
- Transfer to the prepared sheet pan and repeat with any remaining batter, adding more oil if needed.
- Serve the mushroom patties hot or at room temperature with trimmings.
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