SALMON WITH CHILLI & LIME BUTTER
This speedy midweek supper is low in fat but big on flavour. Ready in just 20 minutes, the chilli, lime zest, spring onions and coriander give it Thai appeal
Provided by Good Food team
Categories Dinner, Main course, Supper
Time 20m
Number Of Ingredients 7
Steps:
- Heat the oil in a large frying pan and cook the salmon, skin side down, for about 5-6 mins until the skin is crispy and golden. Turn the salmon fillets carefully, then cook for a further 2 mins. Remove from the pan and set aside.
- Tip the butter in the pan and, when melted, add the spring onions, chilli and lime zest to sizzle in the butter for 2 mins, then add the lime juice. Spoon the chilli and lime butter over the salmon. Scatter with the coriander and serve with boiled rice.
Nutrition Facts : Calories 300 calories, Fat 20 grams fat, SaturatedFat 5 grams saturated fat, Carbohydrate 1 grams carbohydrates, Protein 29 grams protein, Sodium 0.2 milligram of sodium
PAN-FRIED SALMON
This Pan-Fried Salmon recipe from Food Network Kitchen is all about the method: Start with a hot skillet for crispy skin and to prevent sticking.
Provided by Food Network Kitchen
Categories main-dish
Time 27m
Yield 4 servings
Number Of Ingredients 3
Steps:
- Bring the salmon to room temperature 10 minutes before cooking.
- Warm a large nonstick skillet with oil over medium-low heat. Season the fish with salt and pepper. Raise the heat to medium-high. Place the salmon, skin-side up in the pan. Cook until golden brown on 1 side, about 4 minutes. Turn the fish over with a spatula, and cook until it feels firm to the touch and the skin is crisp if desired, about 3 minutes more.
- The skin can be served or removed easily with a knife or spoon.
- Transfer to a plate and serve as desired.
PAN-FRIED SALMON
A simple, straightforward, quick recipe for pan-fried salmon. Besides salmon fillets, all you need is butter and fresh lemon juice.
Provided by Ita
Categories Main Dish Recipes Seafood Main Dish Recipes Salmon Salmon Fillet Recipes
Time 10m
Yield 4
Number Of Ingredients 4
Steps:
- Melt butter in a large, heavy skillet over medium heat. Pour in lemon juice and swirl the skillet to mix melted butter and lemon juice.
- Place salmon fillets, flesh side down, in the pan and cook until browned, about 3 minutes. Spoon lemon butter over the top of the fillets as they cook. Turn fillets over with a spatula and cook for an additional 1 or 2 minutes, depending on the thickness of the fillets. Season with salt and pepper.
Nutrition Facts : Calories 177.5 calories, Carbohydrate 0.7 g, Cholesterol 64.6 mg, Fat 9.6 g, Protein 21.1 g, SaturatedFat 4.6 g, Sodium 131.8 mg, Sugar 0.2 g
PAN-FRIED SALMON WITH WARM CHILLI ( CHILI ) LIME SAUCE)
My friend cooked this for us for dinner while visiting her. It's delicious. Remember an Aussie tablespoon contains 4 teaspoons. ETA I made this tonight using a whole side of salmon. I sprayed foil with oil, and wrapped the spepper sprinkled fish in it like a parcel. I cooked it in a hot oven for 12 minutes, then rested it for a few more. I made the sauce in a small pan and tossed the potatoes in the two tablespoons of oil that the salmon was to have been cooked in. The fish was so moist and the dish was delicious.
Provided by JustJanS
Categories Australian
Time 40m
Yield 4 serving(s)
Number Of Ingredients 14
Steps:
- Cook potatoes in salted water until just tender. Drain. Cool. Cut into thick slices.
- Combine potato, onion, coriander, parsley, salt and pepper in a bowl. Set aside.
- Pat salmon dry with kitchen paper, then rub half a teaspoon of pepper on both sides of each fillet.
- Heat remaining oil in a large pan over medium high heat. Cook fish skin side down for 3 minutes or until skin is crisp. Turn and cook for 1 or 2 minutes more or until cooked to your liking. Take care not to over cook and dry out the fish!
- Transfer the fish to a plate and cover loosly.
- Reduce heat to low, add cranberry jelly, chilli, sugar and fish sauce to pand. Simmer for 2 minutes then add 2 tablespoons lime juice and simmer 1 minute more.
- Place the salmon on plates, drizzle with the sauce and serve with potato salad over a few lettuce leaves.
Nutrition Facts : Calories 551, Fat 15.9, SaturatedFat 2.6, Cholesterol 92, Sodium 524.6, Carbohydrate 55.8, Fiber 5.5, Sugar 18.8, Protein 46.1
GOLDEN FRIED SALMON SPRING ROLLS WITH LIME CHILI MAYO SAUCE
I received this recipe from my mother-in-law and they quickly became a guilty weekend pleasure. The sauce listed with it is incredible and compliments the spring rolls wonderfully. If you do like less heat, cut down the chili paste to 1 tablespoon or less. It says to cook them in a deep-fryer but we have cooked them very successfully in a pan with about 1-1 1/2 inches of vegetable oil. I hope you enjoy these as much as we do! UPDATE: The pictures accompanying this recipe are when we baked them and didn't fry them. For this healthier option just bake them at 350 degrees for about 10-15 minutes, flipping once.
Provided by cyaos
Categories < 60 Mins
Time 40m
Yield 4-6 serving(s)
Number Of Ingredients 10
Steps:
- Whisk together the mayonnaise, chili paste and the lime juice. Add salt and pepper to taste. Set the sauce aside.
- Divide the salmon evenly into 8-12 portions. Try and slice them in 1 x 1 x 4 pieces (about the size and shape of a candy bar). If you can't make them all the same size you can mix and match smaller pieces to make a portion.
- Heat a deep-fryer filled with canola oil to approximately 350°F.
- Make a paste with the flour and water.
- Place your spring roll wrapper on an angle so that it is a diamond. Close to the bottom corner, place a portion of salmon, 1/2 tablespoon of garlic and ginger each and some cilantro.
- Carefully start to roll from the bottom corner wrapping around the salmon. When you are about halfway up the wrapper, fold in the side corners tightly and finish the roll.
- Smear a small amount of the flour paste at the top right corner and seal the roll shut.
- When you are close to serving the spring rolls, submerge them in hot oil about 4 at a time and cook until golden brown, or about 3-4 minutes.
- Serve with the mayo in dipping cups.
GRILLED SALMON WITH CHILLI GLAZE & LIME CRèME FRAîCHE
Spice up your midweek meal with this fragrant Mexican recipe
Provided by Good Food team
Categories Dinner, Main course
Time 45m
Number Of Ingredients 9
Steps:
- Blacken the whole garlic and the onion slices on all sides in a large, dry non-stick frying pan. Remove, cool briefly, then peel the garlic cloves. Soak the ancho chilli in boiling water for 15 mins, drain, then place in a blender with the sugar, cider vinegar, garlic, onion and some salt and pepper. Whizz to a smooth sauce.
- Heat the grill. Brush each salmon fillet liberally with the sauce and save any remaining. Grill for 8 mins. Meanwhile, mix the lime zest with the crème fraîche. Serve the fish with extra chilli sauce, a dollop of the crème fraîche and lime wedges for squeezing over. Sprinkle with coriander, if you like, and serve with green beans or rice and a salad.
Nutrition Facts : Calories 529 calories, Fat 37 grams fat, SaturatedFat 16 grams saturated fat, Carbohydrate 19 grams carbohydrates, Sugar 17 grams sugar, Fiber 1 grams fiber, Protein 32 grams protein, Sodium 0.22 milligram of sodium
HONEY GLAZED SALMON WITH BROWNED BUTTER LIME SAUCE
Lightly crusted salmon with a browned butter-lime sauce. cookingclassy.com's spin on a Gourmet Magazine recipe.
Provided by gailanng
Categories Weeknight
Time 30m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Working in batches of two salmon fillets at a time (or using two skillets, because you don't want to overcrowd the salmon when cooking it on the stove-top so it cooks more evenly), place salmon fillets on a cutting board or plate and sprinkle 1 teaspoon flour over each side of the salmon fillets and spread flour to evenly coat.
- Evenly drizzle 3/4 teaspoon honey over each side of the flour coated salmon fillets. Drizzle 1 tablespoon olive oil into a 10 inch non-stick or cast iron skillet, swirl pan to evenly coat bottom and heat over medium heat. Once oil it hot, carefully place salmon in pan and cook over medium heat, 3-5 minutes per side until salmon has cooked through and bottom has nicely browned.
- Plate salmon immediately, drizzle each fillet with 1 1/2 - 2 tablespoon Browned Butter Lime Sauce and sprinkle with lime zest. Serve warm.
- To Make The Browned Butter Lime Sauce: Place butter in a small (light colored to monitor browning) saucepan. Cook over medium heat, stirring pan constantly, until butter is fragrant and has turned a brownish coloring. Careful not to burn.
- Remove browned butter from heat and add it, along with lime juice, garlic, salt and pepper to a blender. Blend on low speed for about 30 seconds, until well blended. Pour sauce into a small glass dish (note: whisk butter mixture with a fork before pouring onto salmon as it will separate, rewarm if needed).
Nutrition Facts : Calories 481.2, Fat 31.5, SaturatedFat 13.2, Cholesterol 123.2, Sodium 570, Carbohydrate 13.9, Fiber 0.3, Sugar 8.8, Protein 35.4
SIMPLE PAN FRIED SALMON
The cooking times are for salmon cut into approximately 1.5 inch wide, 1.5 inch thick, and 6 inch long pieces, or a little larger. Cooking time may need to be adjusted for larger or thicker pieces. I usually cook with the skin side down first if it's not possible to cook it with the skin along the side.
Provided by Stovepipe
Categories High Protein
Time 20m
Yield 2 serving(s)
Number Of Ingredients 6
Steps:
- Sprinkle salmon with a moderate to generous amount of salt. Pepper as desired.
- Lightly coat salmon in flour on a plate.
- Place salmon in heated skillet over medium heat coated with roughly equal parts oil and butter (slightly more butter). It should start cooking at a slow to medium sizzle.
- Cover with a lid and cook until lightly browned, 4-5 minutes.
- Turn salmon, put lid back on, and reduce heat slightly. Cook another 5-7 minutes or until done.
- Can remain in pan with lid on and heat off for a little while until ready to serve.
Nutrition Facts : Calories 275.9, Fat 15.4, SaturatedFat 5.2, Cholesterol 67.4, Sodium 717.3, Carbohydrate 8.7, Fiber 0.3, Protein 24.5
GRILLED SALMON WITH CHILI-LIME SAUCE
We just love salmon and really enjoyed this recipe for it, which was adapted from Quick & Easy Vietnamese. You can sub another meaty fish, if you wish, such as tuna or halibut.
Provided by GaylaJ
Categories Vietnamese
Time 30m
Yield 3-4 serving(s)
Number Of Ingredients 14
Steps:
- To marinate the fish, combine the oil, ginger, garlic, shallots, fish sauce, soy sauce, and sugar in a medium bowl; stir until sugar is dissolved and everything is mixed well.
- Place the salmon fillets in the bowl and turn to coat with the marinade (or put the salmon in a zip lock bag, add the marinade, squeeze out air, and seal).
- Cover and set aside for 20 to 30 minutes, or cover and refrigerate for up to 1 day.
- To prepare the sauce, combine all ingredients listed for the sauce in a small bowl; stir to dissolve the sugar and mix everything well.
- To cook the fish, build a hot charcoal fire or preheat a gas grill.
- Place the fish carefully on the grill for about 5 minutes on each side, depending on the thickness of the fish and how well you like it done.
- Transfer to a serving platter alongside the Chili-Lime Sauce and serve hot or warm.
- Note: To bake in the oven, preheat oven to 375F and bake for about 15 minutes.
Nutrition Facts : Calories 377.4, Fat 15.7, SaturatedFat 2.2, Cholesterol 98.5, Sodium 2852.4, Carbohydrate 17.7, Fiber 0.3, Sugar 14.2, Protein 40.4
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- Preheat oven to grill/broil settings on high heat. Spray a baking sheet tray with cooking oil spray; set aside.
- Whisk lime juice, parsley, olive oil, water, garlic, chilli flakes, cumin, salt and parsley together to combine. Add the honey and whisk again until the honey runs smooth through the rest of the ingredients. Arrange the salmon fillets, peppers and onion in a single layer on the prepared baking tray; and pour over half of the marinade. Toss peppers and onion to coat; and rotate the salmon to coat in the marinade.
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