SALT AND PEPPER SALMON
Steps:
- Run your finger up and down the center of the salmon feeling for any pin bones. Remove any that you find with a needle-nosed pliers or tweezers. With a sharp knife cutting across the width of the salmon, divide it into 4 equal portions. Lightly salt the salmon and let sit a couple minutes; this will help you get crispy skin.
- Heat a 2-count, about 2 tablespoons, of olive oil in a large skillet over medium-high heat until the oil is almost smoking. Season the salmon with pepper, and rub about 1 1/2 tablespoons butter on the skin side of each fillet. Add the salmon to the pan, skin-side down. To get super crispy skin, cook the salmon almost to completion, about 6 minutes.
- Flip the salmon and cook until flesh side is nicely seared, 1 to 2 minutes.
- Transfer the salmon to a platter and serve with the Smashed Potatoes.
- Put the potatoes into a large pot, cover them with cold water, and add a large pinch of salt. If they're large, cut them in half. Bring to a boil and simmer until the potatoes are fork tender, 20 to 30 minutes. Drain. Stick a fork into the potatoes, 1 at a time, lift them out of the colander and peel with a paring knife. Toss the potatoes into a bowl and roughly crush them. Drizzle with olive oil and season with salt and pepper.
- Heat 2 tablespoons olive oil with the butter in a medium saucepan over medium heat until the butter melts. Add the pearl onions, sugar, and lemon juice and cook, stirring frequently, until the onions are browned, 5 to 6 minutes. Add the lemon slices, peas, and lemon zest and continue cooking until the peas are hot. Season with salt and pepper. Dump the vegetables over the potatoes in the bowl, drizzle with extra-virgin olive oil add the parsley and dill and taste for salt and pepper. Scatter the watercress over the top, fold it in just until it wilts and call it a day.
CORIANDER SALMON
This pleasant salmon is good hot or cold. For a hot meal, I serve it with rice or pierogi. For a cold meal in the summer, I serve it with a salad and some crusty bread. -Nancy Deans of Acton, Maine
Provided by Taste of Home
Categories Dinner
Time 20m
Yield 4 servings.
Number Of Ingredients 8
Steps:
- In a small dish, combine the salt, pepper and coriander. Sprinkle over salmon. In a nonstick skillet, cook salmon in oil over medium heat for 4 minutes on each side. Add the garlic, lime juice and hot pepper sauce. Reduce heat; cover and cook 3-4 minutes longer or until fish flakes easily with a fork.
Nutrition Facts : Calories 335 calories, Fat 21g fat (4g saturated fat), Cholesterol 100mg cholesterol, Sodium 396mg sodium, Carbohydrate 1g carbohydrate (0 sugars, Fiber 1g fiber), Protein 34g protein. Diabetic Exchanges
CORIANDER-CRUSTED SALMON
Salmon is full of protein, vitamin A, and omega fatty acids, which are essential to the proper functioning of the heart and brain. This recipe for coriander-crusted salmon is both good tasting and good for you.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Seafood Recipes Salmon Recipes
Number Of Ingredients 7
Steps:
- In a small bowl, combine coriander, flour, almonds, salt, and pepper. Place on a shallow dish. Drizzle flesh side of salmon with olive oil and coat with coriander mixture.
- In a large nonstick skillet, heat about 1 tablespoon olive oil over medium-high heat. When oil is hot, carefully place salmon in the pan, flesh side down. Let cook, without moving, 2 minutes. Turn, and cook, until just cooked through, 3 to 4 minutes. Drizzle with olive oil and serve immediately with lemon wedges.
CORIANDER CRUSTED SALMON ON WARM POTATO AND ARUGULA
Steps:
- Preheat the oven to 350 degrees F.
- Coat each salmon fillet on 1 side with the ground coriander and black pepper, and set aside.
- In a large mixing bowl, combine the Dijon mustard, soy sauce, chives, red onions, and rice wine vinegar. Slowly whisk in the olive oil until emulsified. Set aside. Cut the potatoes into 1/2-inch cubes with the skins on. Blanch in very salty water and keep warm.
- In a small pot over medium heat add the blanched potatoes and dressing and bring to a slow simmer. Season with salt and pepper and keep aside.
- With a very hot skillet, sear the salmon, coriander side down, with a little olive oil. Cook on 1 side for approximately 1 to 2 minutes, and then flip over and place on a small oven proof platter to finish in the oven for about 5 minutes.
- In a bowl, mix the arugula with the lime juice, black pepper, and salt.
- To serve, spoon the warm potato salad on the center of each plate. Place the salmon fillets on top and add the arugula around the plate.
PEPPER- AND CORIANDER-COATED SALMON FILLETS
Steps:
- Mix parsley and orange peel in small bowl. Mix coriander, brown sugar and black pepper in medium bowl. (Can be made 8 hours ahead. Cover separately. Chill parsley mixture. Store spice mixture at room temperature.)
- Sprinkle salmon with salt. Coat salmon on all sides with spice mixture. Melt 1/2 tablespoon butter and 1/2 tablespoon oil in heavy large skillet over medium-high heat. Add 3 salmon fillets. Cook fish until crust is golden and center is just opaque, about 4 minutes per side. Transfer fish to platter. Tent with foil to keep warm. Wipe skillet. Repeat with remaining butter, oil and salmon. Spoon parsley mixture atop salmon and serve.
CORIANDER COATED SALMON
I make this or a variation of this all summer long. Try it with a salad a mixed greens and fresh herbs with a green godess dressing... mmm. Don't forget the white wine! The recipe is from Bon Appetit from many years ago. If you love garlic, finely mince some with the parsley and orange peel...
Provided by A la Carte
Categories High Protein
Time 23m
Yield 6 serving(s)
Number Of Ingredients 8
Steps:
- Mix the orange peel and parsley (and a chopped clove of garlic if you like it) in a bowl and chill.
- Mix the corander, pepper and brown sugar in another bowl.
- Sprinkle the salmon with a little salt. Coat salmon on all sides with the spice mixture.
- Melt 1/2 Tbsp butter and 1/2 Tbsp oil in a heavy large skillet over med-high heat.
- Add 3 salmon fillets. Cook fish until the crust is golden and center is opaque, about 4 minutes per side. (I like salmon on the rare side, so cook only 3 minutes if you do too).
- Transfer to a platter, tent with foil to keep warm. Wipe skillet, and then repeat with remaining butter, oil and salmon.
- When all the salmon is done, spoon the fresh parsley mix on top and serve.
Nutrition Facts : Calories 281.4, Fat 10.9, SaturatedFat 2.6, Cholesterol 92.6, Sodium 134.5, Carbohydrate 11.8, Fiber 4.6, Sugar 2.3, Protein 35.3
ROAST PEPPER & SALMON PLATTER
The perfect alfresco salad. Warm new potatoes, roasted peppers and salmon, mixed with the punchy flavours of capers and anchovies
Provided by Sara Buenfeld
Categories Buffet, Dinner, Lunch, Main course, Starter, Supper
Time 40m
Number Of Ingredients 10
Steps:
- 1 Heat oven to 220C/200C fan/gas 7. Rub the peppers with a little oil, then place, skin side up, in a large roasting tin. Roast for 15 mins, then add the salmon to the tin, skin side down. Scatter over the pine nuts and return to the oven for 10 mins more.
- Meanwhile, boil the potatoes in their skins for 8-10 mins until tender, then thickly slice or halve. Mix the oil and vinegar in a large bowl and add the anchovies and capers. When the peppers are cool enough to handle, strip off the skins and very thickly slice the flesh. Toss into the oil mixture with the basil and potatoes, adding any juice from the peppers, then pile onto a large platter with the rocket. Flake the salmon on top in chunky pieces and scatter with the pine nuts. Serve with crusty bread to mop up the juices.
Nutrition Facts : Calories 575 calories, Fat 33 grams fat, SaturatedFat 5 grams saturated fat, Carbohydrate 35 grams carbohydrates, Sugar 15 grams sugar, Fiber 5 grams fiber, Protein 37 grams protein, Sodium 2.7 milligram of sodium
FENNEL- AND CORIANDER-SPICED SALMON FILLETS
Provided by Jamie Purviance
Categories Fish Quick & Easy Backyard BBQ Salmon Fennel Summer Grill/Barbecue Coriander Bon Appétit
Yield Makes 6 servings
Number Of Ingredients 4
Steps:
- Prepare barbecue (high heat). Coarsely grind fennel seeds and coriander seeds in spice grinder. Brush salmon fillets generously with oil. Sprinkle both sides of fillets with salt and pepper, then with spice mixture, pressing to adhere.
- Grill salmon, covered, until center is just opaque, about 4 minutes per side.
CRUMB-COATED SALMON
Crumb-Coated Salmon, shared by Kathy Peltier of Kalispell, Montana, is pleasantly seasoned with lemon-pepper and dill. "My husband, who is on a restricted diet, and I both enjoy this quick and flavorful fillet," she writes.
Provided by Taste of Home
Categories Dinner
Time 25m
Yield 4 servings.
Number Of Ingredients 7
Steps:
- In a shallow dish, beat eggs and milk. In another shallow dish, combine the bread crumbs, lemon-pepper, dill and garlic powder. Dip salmon in egg mixture, then coat with crumb mixture., Place on a greased baking sheet. Bake at 350° for 14-18 minutes or until fish flakes easily with a fork.
Nutrition Facts : Calories 967 calories, Fat 53g fat (11g saturated fat), Cholesterol 369mg cholesterol, Sodium 769mg sodium, Carbohydrate 22g carbohydrate (2g sugars, Fiber 1g fiber), Protein 95g protein.
CORIANDER-COATED STURGEON FILLETS
Posted in response to a request. I have done several "fish" types in this easy to put together recipe.
Provided by TishT
Categories Savory
Time 25m
Yield 4 serving(s)
Number Of Ingredients 4
Steps:
- Season sturgeon filets with coriander, salt and pepper.
- Heat oil in sauté pan and cook sturgeon until browned on both sides and done, 5 to 8 minutes.
Nutrition Facts : Calories 76.1, Fat 7.8, SaturatedFat 1.1, Sodium 1.9, Carbohydrate 3, Fiber 2.2, Protein 0.7
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