BAKED SALMON WITH MANGO SALSA
I found this in World Jewish Digest by Rachel Burstyn as part of her article "The 411 on an Easy Fast". This was really yummy. Even with a store bought salsa it was still great.
Provided by baezus
Categories Kosher
Time 22m
Yield 6 serving(s)
Number Of Ingredients 11
Steps:
- To make the mango salsa: combine all ingredients in a small bowl, and refrigerate for about 20 minutes.
- For the baked salmon: preheat oven to 400 degrees.
- Place fillets on a baking sheet lined with parchment paper.
- Season each fillet with a pinch of salt, pepper, and a large pinch of garlic powder.
- Cover with seasame seeds.
- Bake for 10-12 minutes.
- Serve with mango Salsa.
GRILLED SALMON WITH SPICY MANGO SALSA
Toss diced mango with habanero, lime and cilantro for a spicy relish for gorgeous grilled salmon.
Provided by Food Network Kitchen
Time 30m
Yield 4
Number Of Ingredients 9
Steps:
- Preheat a grill to medium-high heat.
- Crush the garlic clove, sprinkle with a pinch of salt, and mash into a coarse paste using flat side of a large knife. Mix the garlic paste with the cilantro, oil, habanero, mango, lime juice and scallions in a medium bowl. Season with salt and as much of the remaining habanero as desired for spiciness. Set aside.
- Pat the fish dry and sprinkle with salt and pepper. Lightly oil the grill grates. Place the salmon, skin side-up, on the grill and cook until well-marked, 3 to 4 minutes. Turn the salmon and continue to cook until the fish is just cooked through, about 3 to 4 minutes more.
- Serve the salmon with the salsa and a lime wedge.
BLACKENED ROAST SALMON WITH AVOCADO & MANGO SALSA
Use punchy Cajun spices to flavour this salmon dish. The fresh avocado and mango salsa and the zingy lime juice cuts through the spicy flavours of the salmon
Provided by Good Food team
Categories Dinner, Main course
Time 1h
Yield Serves 4-6
Number Of Ingredients 15
Steps:
- Heat oven to 200C/180C fan/gas 6. Mix the paprika, oregano, cayenne, sugar, lime zest, garlic and oil in a bowl with a good pinch of salt. Toss the peppers, onions and beans with half of the spice paste in a large roasting tin, then cook in the oven for 25 mins.
- Remove from the oven and give the veg and beans a good mix. Lay the salmon on top, skin-side down, then brush over the remaining spice paste. Bake for a further 25 mins, until the salmon is cooked through.
- Meanwhile, for the salsa, halve, stone and finely chop the avocados and mango. Mix with the lime juice, chilli, coriander and some salt. Serve the salmon, veg and beans with the salsa and lime wedges for squeezing over.
Nutrition Facts : Calories 589 calories, Fat 36 grams fat, SaturatedFat 7 grams saturated fat, Carbohydrate 23 grams carbohydrates, Sugar 13 grams sugar, Fiber 11 grams fiber, Protein 36 grams protein, Sodium 0.5 milligram of sodium
WRAPPED SALMON
This is basically salmon Dijon, but with a twist. Very easy to make and delicious! Goes well with fresh steamed veggies and rice.
Provided by HEIDI S.
Categories Main Dish Recipes Seafood Main Dish Recipes Salmon Baked Salmon Recipes
Time 45m
Yield 4
Number Of Ingredients 6
Steps:
- Preheat oven to 375 degrees F (190 degrees C).
- Cut the filets into log shaped pieces, about 2 inches wide by 5 inches long, keeping the filet portions separate. Take 2 sheets of phyllo dough, placing one on top of the other, and brush lightly with melted butter, covering the one side completely.
- Place a portion of salmon (6 ounces), on the edge, nearest you, of the phyllo dough. Sprinkle with salt and pepper to taste. Coat the portion of salmon with 1 tablespoon of Dijon mustard.
- Fold the phyllo dough, nearest you, over the salmon and make one complete wrap. Take the sides of the dough and fold them towards the center, and continue rolling up the dough. Brush all sides with butter, covering completely and place on a cookie sheet. Repeat steps for remaining portions of salmon.
- Bake in preheated oven for 20 minutes or until phyllo dough is golden brown.
Nutrition Facts : Calories 573.7 calories, Carbohydrate 23.1 g, Cholesterol 135.7 mg, Fat 35.1 g, Fiber 0.7 g, Protein 38.8 g, SaturatedFat 17.2 g, Sodium 791.4 mg, Sugar 0.1 g
SALMON WRAPPED IN PHYLLO WITH SPINACH AND CHEESE
Provided by Bryan Miller
Categories dinner, project, main course
Time 1h20m
Yield 8 servings
Number Of Ingredients 21
Steps:
- Rinse salmon fillets and pat dry on paper towels.
- Put parsley, chives, oregano and thyme on a cutting surface and chop together until very fine and well combined. Sprinkle in a shallow pan and stir in the 1/2 cup of olive oil.
- Coat the salmon fillets on both sides with the marinade and set aside about 30 minutes at room temperature, or for 1 to 2 hours in the refrigerator.
- To make the filling, heat 1 tablespoon olive oil in a large saute pan. Add the onion and leek and cook over medium heat, stirring frequently, until lightly browned, about 8 minutes. Stir in the spinach and the remaining 1/4 cup olive oil. Cook 4 minutes. Stir in dill, salt and pepper. Turn the mixture into a bowl and refrigerate until cool. Stir in the egg, cheeses and bread crumbs.
- Preheat oven to 375 degrees. Sprinkle lemon juice over the salmon.
- Put two sheets of phyllo, one on top of the other, on a work surface, keeping the unused pastry covered with a damp towel. Cut them in half lengthwise. Cut across into 4 pieces and brush with butter. (These pieces will be used as patches to reinforce phyllo packets).
- Put one sheet of phyllo on a work surface. Brush with butter. Top with another sheet of phyllo. Brush with butter. Put one of the patches on top of the phyllo, about 2 inches from the edge. Put one piece of salmon over the patch. Cover with 1/4 cup of the filling. Fold bottom of phyllo over salmon. Brush the folded portion with butter. Fold in the sides of the phyllo and brush with butter. Roll up the salmon in the phyllo to make a neat packet. Brush the top with butter and seal the end of the roll onto the packet with butter.
- Repeat Step 4 with remaining ingredients to make 8 packets, putting packets on two ungreased baking sheets.
- Bake until golden brown, about 15 minutes. Serve immediately.
Nutrition Facts : @context http, Calories 958, UnsaturatedFat 42 grams, Carbohydrate 28 grams, Fat 81 grams, Fiber 2 grams, Protein 31 grams, SaturatedFat 32 grams, Sodium 583 milligrams, Sugar 2 grams, TransFat 0 grams
STUFFED SALMON IN PHYLLO PASTRY
This is an elegant dish to serve that usually draws raves. If Salmon is not available use another fish (Chilean Sea Bass, Cod even sole just use two pieces to form the fillet)
Provided by Bergy
Categories Crab
Time 50m
Yield 6 serving(s)
Number Of Ingredients 10
Steps:
- Stuffing:Mix gently in a bowl crab, cream cheese, onion, salt, pepper& hot sauce.
- Preparation of fish--------.
- Make a slit in each fillet about 3/4 way through.
- Divide the stuffing evenly between the 6 fillets.
- and stuff each one.
- Heat 2 tbsp oil in a hot skillet and brown the salmon fillets on both sides.
- Take out 2 sheets of phyllo pastry and cut them in half, lightly brush each piece with melted butter and layer them.
- Place a fillet with an asparagus spear on top of the (4layer) phyllo and fold the pastry over the salmon so it is completely covered.
- Repeat with remaining 5.
- You may now place the salmon in the fridge, covered, until ready to bake (can be prepared up to a day in advance).
- When ready to bake, preheat oven to 350F bake 20-25 minutes.
- Nice served with a white wine sauce or hollandaise.
GRILLED SALMON WITH MANGO SALSA RECIPE
Bright and flavorful, this grilled salmon comes together in just a few minutes. Top it with our tangy mango salsa for a nourishing and delicious dinner!
Provided by Cassie Johnston
Categories Seafood Recipes
Time 25m
Number Of Ingredients 16
Steps:
- Combine all the mango salsa ingredients in a medium-size bowl, tossing well to mix. Taste, and then add additional salt as needed. Store in the fridge while you prepare the salmon.
- Preheat an outdoor grill or a grill pan to medium-high. Oil the grill grates or grill pan liberally.
- Combine the garlic powder, cumin, sea salt, black pepper, and cayenne pepper in a small bowl. Rub the mixture liberally over the salmon fillets.
- Grill the salmon filets over medium-high heat for 2-3 minutes per side (thicker filets might need a minute or two longer), or until the fish is flaky and opaque.
- Serve immediately, topped with the salsa and a squeeze of fresh lime juice.
Nutrition Facts : Calories 650 calories, Carbohydrate 22 grams carbohydrates, Cholesterol 143 milligrams cholesterol, Fat 39 grams fat, Fiber 6 grams fiber, Protein 53 grams protein, SaturatedFat 9 grams saturated fat, ServingSize 1, Sodium 712 milligrams sodium, Sugar 11 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 26 grams unsaturated fat
GRILLED SALMON WITH MANGO SALSA AND COCONUT RICE
Here you have one of the ultimate summer meals! Flaky tender salmon is topped with a bright and creamy mango avocado salsa and served alongside of bed or rich coconut rice. Sure to impress anyone lucky enough to try it!
Provided by Jaclyn
Categories Main Course
Time 56m
Number Of Ingredients 19
Steps:
- In an 11x7-inch baking dish whisk together olive oil, lime zest, lime juice, garlic and season with salt and pepper to taste (a fair amount of each).
- Place salmon in baking dish, cover and allow to marinate in refrigerator 15 - 30 minutes, then flip salmon to opposite side and allow to marinate 15 - 30 minutes longer. Preheat a grill over medium-high heat during last 10 minutes of marinating.
- Brush grill grates with oil. Place salmon on grill and grill about 3 minutes per side or until just cooked through (turn carefully as the salmon will be fragile).
- While salmon is marinating prepare coconut rice. In a medium saucepan bring coconut water, coconut milk, rice and salt to a full boil.
- Cover and simmer until liquid has been absorbed (there may be just a little bit of excess liquid in center which you can drain off), about 20 minutes. Fluff with a fork, then let rest 5 minutes.
- While the salmon is grilling prepare salsa. In a medium bowl toss together mango, bell pepper, cilantro, red onion, avocado, lime juice, olive oil and coconut water. Season with salt and pepper to taste.
- Serve salmon warm with coconut rice top with avocado mango salsa.
Nutrition Facts : Calories 739 kcal, Carbohydrate 56 g, Protein 40 g, Fat 39 g, SaturatedFat 16 g, Cholesterol 93 mg, Sodium 448 mg, Fiber 5 g, Sugar 11 g, ServingSize 1 serving
PHYLLO-CRUSTED SALMON ROULADE WITH MANGO SALSA
Steps:
- PREHEAT OVEN TO 400 degrees. Spread salmon evenly with Salmon Marinade, making sure that it does not spill onto phyllo sheet 2 inch border. Using the greased wax paper or foil (under the phyllo sheets and salmon) as support, start on the longer sides of the phyllo/salmon fillet, & begin rolling as you would for a jellyroll. Once you have created your roulade, place phyllo-crusted salmon on a greased cookie sheet, tucking in short ends and placing seam side down. Chill for 1/2 hour to insure flakiness of phyllo-crust. Bake for 15-20 min or until golden brown. While still warm, cut into 1-1 1/2 inch slices and place atop a bed of baby spinach leaves with stems removed. Place 1/2 cup chilled Mango Salsa atop roulade and serve with a lime wedge and a sprig of mint or cilantro.
SALMON IN PHYLLO
Find phyllo dough near the other puff pastries in the freezer section of your local grocery store. Wrap it around salmon for a crispy pastry seafood bundle.
Provided by BHG Test Kitchen
Time 30m
Number Of Ingredients 12
Steps:
- Thaw salmon, if frozen. Rinse salmon; pat dry with paper towels. Remove skin from salmon. Cut salmon into four serving-size pieces. Tuck thin edges of pieces under to make pieces of even thickness. Brush some of the melted butter over each salmon portion. Sprinkle with dillweed, salt, and pepper. Set aside.
- Unfold phyllo dough; cover with plastic wrap. Lay one sheet of phyllo dough on a work surface; brush with some of the melted butter. Top with another sheet of phyllo dough. Brush with more melted butter. Add six more sheets of dough (a total of eight sheets), brushing each sheet with butter. Cut crosswise into two 9x7-inch rectangles. Place a salmon fillet, buttered side down, in the middle of a dough rectangle. Fold a long side of the dough over the salmon; repeat with the other long side, pressing lightly. Fold up ends. Brush with butter. Arrange the packets, seam sides down, in a shallow baking pan. Brush tops with butter. Repeat with remaining phyllo, butter, and salmon.
- Bake in a 375 degree F oven for 18 to 20 minutes or until phyllo dough is golden and fish begins to flake when tested with a fork. Serve with Mustard Cream Sauce.
- Makes 4 packets. Mustard Cream Sauce
- In a small bowl stir together purchased crème frâiche or dairy sour cream, Dijon-style mustard, fresh or dried dillweed, and salt. If necessary, stir in enough milk to make of desired consistency. Makes about 1/2 cup.
Nutrition Facts : Calories 645 kcal, Carbohydrate 25 g, Cholesterol 158 mg, Protein 27 g, SaturatedFat 21 g, Sodium 667 mg, Sugar 1 g, Fat 48 g, UnsaturatedFat 24 g
SALMON WITH MANGO-CITRUS SALSA
My mother would make this for us on weeknights in summer-this was the only way we would eat fish. You can make the salsa a day ahead of time. Just keep it in the refrigerator in a covered container until ready to use. -Najmussahar Ahmed, Canton, Michigan
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 4 servings (2 cups salsa).
Number Of Ingredients 13
Steps:
- For salsa, finely grate enough peel from orange to measure 2 teaspoons; finely grate enough peel from lemon to measure 1/2 teaspoon. Place citrus zest in a small bowl. Cut lemon crosswise in half; squeeze 2 tablespoons lemon juice and add to bowl., Cut a thin slice from the top and bottom of orange; stand orange upright on a cutting board. With a knife, cut off peel and outer membrane from orange. Cut along the membrane of each segment to remove fruit., Add olive oil, capers, mint, parsley, pepper flakes and 1/8 teaspoon each salt and pepper to lemon juice mixture. Gently stir in mango, green onion and orange sections., Sprinkle salmon with the remaining salt and pepper. In a large skillet, heat canola oil over medium heat. Add salmon; cook 5-6 minutes on each side or until fish just begins to flake easily with a fork. Serve with salsa.
Nutrition Facts : Calories 433 calories, Fat 26g fat (4g saturated fat), Cholesterol 85mg cholesterol, Sodium 516mg sodium, Carbohydrate 19g carbohydrate (16g sugars, Fiber 3g fiber), Protein 30g protein. Diabetic Exchanges
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