SMOKY AND SPICY ROASTED SALMON
Inspired by the smoke, spice and sweetness that characterize classic dry barbecue rubs, this super easy salmon recipe skips the grill, making for easy cleanup and a dinner that's doable any night of the week. While a fragrant rub like this one might overpower a milder fish, salmon stands up to strong flavors beautifully. This dish works well with summer picnic sides like coleslaw and potato salad, but it is equally good with roasted potatoes and a simple green salad. The rub is only mildly spicy as written, so add a pinch of cayenne if you'd like a little more kick.
Provided by Lidey Heuck
Categories dinner, weekday, seafood, main course
Time 25m
Yield 4 servings
Number Of Ingredients 9
Steps:
- Heat the oven to 450 degrees. Pat the salmon fillets dry with a paper towel and place them in an ovenproof baking dish large enough to hold them without crowding.
- In a small bowl, combine the brown sugar, salt, mustard powder, paprika, chili powder, pepper and garlic powder; mix well with a fork.
- Sprinkle the spice rub over the fillets, then turn them, pressing gently, to coat all sides with the rub. Brush the fillets all over with the olive oil.
- Roast the salmon for 12 to 14 minutes, depending on the thickness of the fillets, until it flakes easily and is just cooked in the center. Let the salmon rest for 5 minutes, then sprinkle lightly with salt and serve.
SPICY SALMON SALAD
Steps:
- For the rub: Put the fennel seeds in a small bowl and crush lightly with the back of a wooden spoon. Add the dried onion, cayenne, cumin, oregano, paprika, salt and pepper and mix together.
- For the salmon: Spoon the rub onto the salmon fillets on both sides and rub in. (Don't do this more than 5 minutes ahead of cooking or it will start to affect the fish and soften it.)
- Heat a large pan over high heat, add the olive oil and heat until very hot. Add the salmon fillets skin-side down. Cook on high until the flesh turns opaque about halfway up the side of the fillets, about 5 minutes. Cover with a lid or an inverted frying pan. Turn the heat off and leave it for 5 minutes; the heat and steam will cook the top of the fish so it will be crisp on the bottom and cooked through.
- For the salad: Meanwhile, add the arugula and spinach to a bowl. Add the red onion to the center and scatter the fennel and fronds around the edges of the bowl. Drizzle the balsamic only on the red onion. Sprinkle the rest of the salad with salt and pepper and drizzle with the olive oil. Toss everything together.
- Add a heap of salad to 2 plates and top each with a salmon fillet.
GRILLED SALMON PAPRIKA
This recipe for quick and easy grilled salmon is based on Kalyn's Grilled Salmon with Maple Syrup Glaze from Kalyn's Kitchen. I find that her site is a fantastic source overall, and particularly for protein filled entrees. http://www.elanaspantry.com/grilled-salmon-paprika/
Provided by Elanas Pantry
Categories Free Of...
Time 53m
Yield 4 fillets, 4 serving(s)
Number Of Ingredients 5
Steps:
- Rinse salmon, pat dry and place in an 11 x 7 baking dish.
- In a small bowl, combine paprika, cumin and salt.
- Drizzle agave over salmon, the sprinkle with paprika mixture.
- Marinate for 30 minutes to 5 hours.
- Grill salmon (skin side down) for 4-5 minutes, then turn over.
- Grill on other side for 3 minutes, or until salmon is cooked through.
Nutrition Facts : Calories 203.8, Fat 6.2, SaturatedFat 1, Cholesterol 88.7, Sodium 696.6, Carbohydrate 1.1, Fiber 0.7, Sugar 0.2, Protein 34.3
LEMON-PAPRIKA ROASTED SALMON
Provided by J. M. Hirsch
Categories Fish Roast Kid-Friendly Quick & Easy Back to School Dinner Lunch Lemon Salmon Healthy Paprika Sugar Conscious Pescatarian Paleo Dairy Free Wheat/Gluten-Free Peanut Free Soy Free No Sugar Added Small Plates
Yield Servings: 4 mains, plus leftovers
Number Of Ingredients 13
Steps:
- Heat the oven to 400°F. Line a rimmed baking sheet with foil, then coat it lightly with cooking spray.
- In a small bowl, mix together the paprika, garlic powder, salt, pepper, and lemon zest. Add 1 tablespoon of the olive oil, then mix well.
- Set the salmon on the prepared pan. Gently rub the oil-seasoning mixture over the salmon. Set aside.
- In a medium bowl, toss the green beans with the remaining 1 tablespoon of olive oil, the garlic, and salt. Arrange the green beans around the salmon.
- Roast for 25 minutes or until the fish flakes easily when tested with a fork. Sprinkle the green beans with the almonds. Drizzle the lemon juice over the salmon.
SUMMER SALMON WITH PAPAYA SALSA
Reader Leo Mewing shares his recipe for Australian-style salmon with teriyaki noodles and fruity salad - great for balmy nights
Provided by Good Food team
Categories Dinner, Main course
Time 30m
Number Of Ingredients 12
Steps:
- To make the salsa, combine the papaya, onion, green and red peppers, chilli, coriander and lime juice in a bowl. Season and set aside.
- Prepare the noodles following pack instructions. Meanwhile, brush both sides of the salmon fillets with oil, then season. Heat a griddle or frying pan to medium-hot and cook the salmon for 3-4 mins on each side, then remove from the pan. (Alternatively, cook the fillets on a barbecue, and pop the lime wedges next to them, flesh-side down, for 2-3 mins.) Drain the noodles and toss with the teriyaki sauce.
- Pile the salad leaves and noodles onto plates. Top with the salmon, spoon over the salsa and serve with a lime wedge.
Nutrition Facts : Calories 611 calories, Fat 25 grams fat, SaturatedFat 5 grams saturated fat, Carbohydrate 57 grams carbohydrates, Sugar 13 grams sugar, Fiber 6 grams fiber, Protein 40 grams protein, Sodium 1 milligram of sodium
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