BALSAMIC GLAZED SALMON
Balsamic Glazed Salmon is easy and impressive! Spread a sweet, tangy honey balsamic glaze over salmon fillets, then bake.
Provided by Erin Clarke / Well Plated
Categories Main Course
Time 20m
Number Of Ingredients 9
Steps:
- Preheat oven to 400 degrees F. Line a baking sheet with aluminum foil (avoid parchment paper), then coat with non-stick cooking spray.
- In a small skillet, heat the olive oil over medium heat. Add the garlic and cook until fragrant and beginning to brown, about 2 minutes, watching carefully so that it does not burn.
- Add the balsamic vinegar, honey, mustard, salt, and pepper. Whisk and simmer until the mixture thickens; about 4 minutes.
- Place salmon skin-side down on the prepared baking sheet. Brush liberally with the glaze.
- Bake for 5 minutes and then remove from the oven.
- Baste with the glaze, then bake 5 to 10 additional minutes, until the fish flakes easily with a fork and is cooked through.
- Sprinkle with chopped parsley and serve.
Nutrition Facts : ServingSize 1 (of 2), Calories 325 kcal, Carbohydrate 11 g, Protein 34 g, Fat 15 g, SaturatedFat 2 g, Cholesterol 94 mg, Fiber 1 g, Sugar 9 g, UnsaturatedFat 12 g
TRADITIONAL POACHED SALMON
Steps:
- Drizzle the olive oil over the salmon fillets and season with some sea salt and white pepper. Set aside.
- Fill a high-sided large skillet one-third of the way up with water. Add the wine and lemon halves. Bring to a low simmer, add the salmon and let cook until firm to the touch, 5 to 7 minutes for medium. For well-done salmon, cook for 10 minutes.
- Serve garnished with the lemon wedges and parsley.
PAN SEARED SALMON WITH CITRUS VINEGAR GLAZE AND GREEN BEANS
Provided by Rachael Ray : Food Network
Categories main-dish
Time 28m
Yield 4 servings
Number Of Ingredients 10
Steps:
- Preheat a cast iron pan or heavy bottomed skillet over medium high heat. Brush the salmon fillets with oil. Season with salt and pepper. Cook salmon until just cooked through, about 3 minutes on each side.
- While salmon cooks, bring wine, vinegar, citrus juices and brown sugar to a boil over high heat. Reduce glaze 3 or 4 minutes, until thickened. Remove from heat. Stir in 1/2 teaspoon coarse black pepper.
- In a second skillet, bring 1/2-inch water to a boil with green beans and pieces of orange and/or lemon rind. Cover the green beans and cook 3 or 4 minutes. Drain the beans and toss with a drizzle of oil (optional) and season with salt and pepper.
- Drizzle glaze over salmon fillets and serve with citrus green beans.
POACHED SALMON
Poached salmon is delicate, moist, and cooks in minutes. Perfect for dinner parties and fast weeknight dinners.
Provided by Erin Clarke / Well Plated
Categories Main Course
Time 15m
Number Of Ingredients 9
Steps:
- Fill a saute pan wide enough to hold the salmon in a single layer without overlapping the fillets and tall enough to cover the salmon with water about 1/4 of the way to the top. Add the vinegar, honey, and salt. Whisk to combine.
- Carefully lower the salmon fillets into the pan in a single layer. Add more water so that they are just barely covered.
- Scatter the dill, peppercorns, and bay leaf over the top.
- Bring the water to a gentle boil over medium-high heat. Simmer the salmon, adjusting the heat as needed so that you maintain a steady simmer but not a rapid boil. Let cook 2 minutes.
- Check the temperature of the salmon using an instant read thermometer. It should be around 135 to 140 degrees F, no more (fish is considered cooked at 145 degrees F, but the temperature will continue to rise as it rests). If needed, cook it 1 to 2 minutes more. DO NOT overcook or your salmon will be dry.
- With a wide spatula, gently lift the poached salmon out of the water and place it on a plate (discard the poaching liquid). Cover and let rest 4 minutes. Enjoy hot, sprinkled with additional chopped dill, cracked black pepper, and a squeeze of lemon as desired.
Nutrition Facts : ServingSize 1 (of 4), Calories 260 kcal, Carbohydrate 4 g, Protein 34 g, Fat 11 g, SaturatedFat 2 g, Cholesterol 94 mg, Fiber 1 g, Sugar 4 g, UnsaturatedFat 8 g
POACHED SALAMON WITH GREEN BEAN SALAD
We enjoyed this fish recipe - with some changes from the original recipe from Redbook magazine based on our preferences and what was on hand.
Provided by ellie_
Categories One Dish Meal
Time 25m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- In a large skillet combine lemon, tarragon and 5 onions and enough water to come 2/3 up or that will cover the fish when added. Bring to a simmer over medium high heat.
- Sprinkle salmon with 1/2 tsp salt and 1/4 tsp pepper; add salmon to skillet, adding water if needed to cover. Cook for 5-10 minutes or until done. Transfer to a platter when done.
- Meanwhile bring a pot of water to a boil and add green beans - cook for 3-5 minutes. Drain.
- In a large salad bowl toss beans, remaining onions, radishes and some chopped tarragon. Squeeze juice from one lemon and drizzle with olive oil; toss.
- Serve salmon with salad.
Nutrition Facts : Calories 385.1, Fat 20.1, SaturatedFat 3.1, Cholesterol 64.5, Sodium 555.1, Carbohydrate 20.6, Fiber 5.2, Sugar 9.2, Protein 32
LEMON CRUSTED SALMON WITH HERBY NEW POTATOES & GREEN BEANS
A simple way to serve salmon, packed full of clean summery Greek flavours
Provided by Good Food team
Categories Lunch, Supper
Time 37m
Number Of Ingredients 7
Steps:
- Preheat the oven to 220C/Gas 7/fan oven 200C. Put a non-stick baking tray in the oven. Cut the bread in half and grate with the coarse part of the grater to make rough crumbs, discarding any hard crust. Tip the crumbs on to a plate and mix with the lemon zest.
- Season the fish with freshly ground black pepper and dip the top and sides of each piece in the egg, then the crumbs. Put the coated fish on the heated baking tray and bake for 10-12 minutes, depending on the thickness of the fish, until cooked and crisp.
- Mix the tzatziki and olives. Serve the mixture with the salmon fillets, buttered new potatoes and green vegetables.
Nutrition Facts : Calories 617 calories, Fat 21 grams fat, SaturatedFat 4 grams saturated fat, Carbohydrate 10 grams carbohydrates, Protein 39 grams protein, Sodium 0.66 milligram of sodium
POACHED SALMON WITH GREEN HERB SAUCE
This is a little more work than the normal way I make salmon -- with lemon and old bay under the broiler -- but it is well worth the extra effort! I love to take the salmon cold to work for lunch with a salad! All that protein gives me the extra boost to make it through the afternoon sleepies where I CRAVE carbs like it is going out of style! From goodcooking with Chef John V. AuTHORS NOTE: The method of cooking called "poaching" can be applied to fish, shellfish, chicken, meats, vegetables and fruits. It is a shallow method of cooking where the food item is simmered in a flavored broth with the addition of very little or no fat. It is healthier than sautéing, has a delicate flavor and may be served hot or cold. It is a perfect summer method because you can cook your item without getting the kitchen all heated up. You can also cook items days in advance and then eat them chilled with various salad ingredients if you like. Additional accompaniments of mashed potatoes topped with chopped chives and crisp cooked green beans makes a nice accompaniment. Extra lemon juice isn't needed because it is already in the sauce.
Provided by SarahBeth
Categories < 30 Mins
Time 25m
Yield 2 salmon fillets, 2 serving(s)
Number Of Ingredients 23
Steps:
- (For the Poaching liquid, use the first 12 items listed above).
- (For the sauce use the remaining ingredients except for the salmon)
- DIRECTIONS
- Salmon.
- In a large stainless steel or non-stick skillet add the vegetables, water, wine and seasonings and simmer 10 minutes.
- Butter the bottom of a casserole dish in which you will poach the salmon.
- Place the salmon filets on the buttered area, pour the simmering liquid through a strainer onto the salmon.
- Place the casserole on low heat, return to a simmer and cover. Simmer gently about six minutes.
- Remove the salmon carefully and drain well, dabbing dry with a paper towel and serve with the following recipe for green herb sauce.
- Two tablespoons of sauce per portion of salmon is a good amount.
- SAUCE.
- Combine all ingredients in a blender and puree until totally smooth. Scrape out of the bowl and refrigerate until needed. You may make this sauce up to 3 days in advance and it will still keep its fresh herb taste.
POACHED SALMON WITH TARRAGON
Lightly poach salmon fillets and serve with creamy green beans and baby new potatoes for a light meal
Provided by Katy Greenwood
Categories Dinner, Fish Course, Main course, Supper
Time 25m
Number Of Ingredients 7
Steps:
- Zest the lemon and cut into wedges. Mix together the crème fraîche, tarragon, garlic, lemon zest and a squeeze of juice, season to taste and set aside.
- Bring a large shallow pan of salted water to the bowl and cook the green beans for 3 mins until just done. Remove with a slotted spoon, drain and cool under cold running water before tossing with the crème fraîche mixture.
- Bring the pan back to the boil, then turn the heat down to a very gentle simmer and slide in the salmon pieces. Poach for 8-10 mins or until cooked to your liking. Remove from the pan and put on kitchen paper before plating up. Serve with the green beans and baby new potatoes.
Nutrition Facts : Calories 383 calories, Fat 25 grams fat, SaturatedFat 8 grams saturated fat, Carbohydrate 5 grams carbohydrates, Sugar 4 grams sugar, Fiber 3 grams fiber, Protein 34 grams protein, Sodium 0.2 milligram of sodium
POACHED SALMON WITH SWEET ONIONS AND BALSAMIC VINAIGRETTE
Make and share this Poached Salmon With Sweet Onions and Balsamic Vinaigrette recipe from Food.com.
Provided by lazyme
Categories < 30 Mins
Time 25m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- In a fish poacher or heavy skillet, bring wine, water, peppercorn, bay leaf, and lemon slices to a boil.
- Reduce heat to simmer, add onion slices and salmon steaks.
- Cover and simmer until onions are tender and salmon flakes when prodded with a fork, 12 to 15 minutes.
- Transfer onion slices and salmon steaks to a heated serving platter.
- In a small cup, whisk lemon juice, balsamic vinegar, and olive oil with a fork until well blended.
- Drizzle over onions slices and salmon.
- If using, garnish with lemon wedges. Serve at once.
Nutrition Facts : Calories 294.4, Fat 15.7, SaturatedFat 3.4, Cholesterol 55, Sodium 65.7, Carbohydrate 5.8, Fiber 0.8, Sugar 2.4, Protein 21
POACHED SALMON WITH LEMON-BALSAMIC GREEN BEANS
Try this Poached Salmon with Lemon-Balsamic Green Beans for a deliciously tangy entrée. This zesty salmon dish tastes like springtime on a plate!
Provided by My Food and Family
Categories Home
Time 30m
Yield Makes 2 servings.
Number Of Ingredients 8
Steps:
- Grate 1 tsp. zest from lemon; set aside. Heat large skillet on medium-high heat. Add 2 Tbsp. dressing and beans; cook and stir 1 min. Cover; cook on medium-low heat 4 min. Stir in zest. Spoon onto platter; cover to keep warm.
- Add shallots, parsley and broth to skillet; bring to boil. Add fish, skin-sides down; cover. Cook on medium-low heat 5 min. or until fish flakes easily with fork.
- Place fish on beans. Cut lemon in half; squeeze juice from 1 lemon half over fish. Drizzle with remaining dressing; sprinkle with pepper.
Nutrition Facts : Calories 230, Fat 8 g, SaturatedFat 2 g, TransFat 0 g, Cholesterol 55 mg, Sodium 380 mg, Carbohydrate 0 g, Fiber 4 g, Sugar 0 g, Protein 25 g
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