QUICK-BRAISED SALMON AND LETTUCE
Cooked lettuce absorbs the broth's flavor and makes a silky side dish -- all in one pot.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Seafood Recipes Salmon Recipes
Time 30m
Number Of Ingredients 8
Steps:
- In a large pot, melt butter over medium. Add shallots and cook, stirring occasionally, until softened, 10 minutes. Add lemon zest and broth and bring to a simmer. Season salmon with salt and pepper and add to pot. Cover and cook 3 minutes. Add lettuce (pot will be full), cover, and cook until lettuce is wilted and salmon is cooked through, 9 minutes. Sprinkle with lemon juice and season with salt and pepper. Serve topped with dill and broth if desired.
Nutrition Facts : Calories 433 g, Fat 22 g, Fiber 2 g, Protein 49 g, SaturatedFat 8 g
BRAISED SALMON
Steps:
- Preheat oven to 375 degrees F.
- Pat the salmon fillets dry with towels and season with salt and pepper. Heat oil in a large oven-safe saute pan. Add fish to pan, flesh side down, and sear on both sides until golden. Remove from the pan and set aside.
- Add potatoes and all the vegetables, saffron, and tomato paste to the pan and saute until vegetables are translucent. Add the stock and stir well to combine. Add a small handful of fresh herbs, and then place the salmon fillets back in the pan on top of the vegetables.
- Cover and place the pan in the oven for 15 minutes, or until the potatoes are tender and the fish is cooked to your desired degree of doneness.
BUTTER LETTUCE SALAD WITH POACHED SALMON AND HERBS
Fresh butter lettuce and grape tomatoes get a healthy poached salmon topper for a delicious, light meal.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Seafood Recipes Salmon Recipes
Time 20m
Number Of Ingredients 9
Steps:
- Place salmon in a medium skillet; cover with cold water. Add lemon zest; season with salt and pepper. Bring to a boil over high. Cover, remove skillet from heat, and let stand until salmon is opaque throughout, about 15 minutes.
- Meanwhile, in a blender, combine mayonnaise, lemon juice, garlic, 1/4 cup tarragon, 1/4 cup parsley, and 2 tablespoons water. Season with salt and pepper. Blend until smooth; set dressing aside.
- In a large bowl, toss lettuce with tomatoes and remaining herbs. Divide salad among 4 plates; top with poached salmon, and drizzle with dressing.
Nutrition Facts : Calories 386 g, Fat 21 g, Fiber 2 g, Protein 37 g
BRAISED SALMON MEDITERRANEAN STYLE
Steps:
- Prepare the fruit and vegetable garnish. Peel the carrot and slice in thin half moons. Slice the celery branches and peel the clementines and remove as much as the white filaments as possible. Cube the tomato, and peel and thinly slice the onion.
- In a medium size pot, add the water, clementine juice, white wine, red wine vinegar and olive oil and bring to a boil. Add the carrots, onions, celery and tomato and salt and pepper (it should taste under-seasoned, as it will go through reduction). Then cover, lower the heat and let cook for 10 to 15 minutes while you prepare the fish.
- Remove any dark flesh from the fish if present. Wash the lettuce leaves, remove the hard white part and blanch the lettuce by plunging them in boiling water for 5 to 10 seconds, until it becomes limp and dark green. Remove and refresh immediately in cold water. When cold, drain and squeeze out the excess water.
- Then season each piece of salmon individually on both sides, and wrap them neatly in the lettuce leaves so that you get nice small bundles. Place the fish in the braising liquid, on top of the vegetables. The liquid should reach halfway up the sides of the salmon. Lower the heat to very low, cover and cook for 5 to 10 minutes. (The cooking time depends on your preferences. Some people like their fish slightly underdone in the middle, others like it cooked through. Check the inside of one fish by gently pulling the lettuce aside and separate the flakes of the salmon. The inside color will tell you how done it is. The best is when it is slightly orange inside and pink on the outside)
- When the fish is cooked, remove from the pot and reduce the cooking liquid by 1/3 to 1/2, until full-flavored. Add the clementine segments to warm them. Do not allow them to overcook and fall apart. Check the seasoning and add the lemon juice.
- Place each piece of fish in a small soup plate. Surround the fish with a nice mix of garnish and cover it with the cooking juice. Decorate with pieces of black olives, sliced scallion, and little celery leaves bouquets. Finally, brush the fish with some olive oil to make it shiny, and serve immediately.
BRAISED SALMON
Scientists say that salmon and other kinds of fish help fight off cancer. Well, here's a reason to try salmon then. In this recipe I used frozen salmon, although nothing is stopping you from using fresh fish either. The fish stock and vegetable stock can either be homemade or store bought, although, if you are trying to keep the sodium low, use broths that are lower in volume. Homemade stocks and broth have the lowest sodium, I find.
Provided by Studentchef
Categories < 60 Mins
Time 35m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Combine and heat vegetable broth and fish stock in a large saucepan on medium high heat. Meanwhile season the fish with rosemary, dill, parsley, salt and pepper.
- Add the green onions, napa cabbage and carrots to the pot, and place the fish on top. Lower the heat to medium low, and cook for 20-25 minutes. Never serve fish that is undercooked, so make sure it is cooked completely before serving.
- Serve warm with rice or couscous.
Nutrition Facts : Calories 144.5, Fat 3.7, SaturatedFat 0.7, Cholesterol 44.5, Sodium 140.8, Carbohydrate 8.9, Fiber 3.2, Sugar 3, Protein 19.5
BRAISED SALMON WITH LEEKS & DILL
Make and share this Braised Salmon With Leeks & Dill recipe from Food.com.
Provided by JelsMom
Categories Lactose Free
Time 25m
Yield 2 serving(s)
Number Of Ingredients 9
Steps:
- Heat oil in a large nonstick skillet over medium-high heat.
- Add leek; sauté 3 minutes. Add garlic; sauté 2-3 minutes.
- Add tomato, salt, and pepper; sauté 2-3 minutes.
- Add wine and salmon; sprinkle with dill, and bring to a boil.
- Cover, reduce heat, and simmer 8 minutes or until fish flakes easily when tested with a fork.
Nutrition Facts : Calories 336.8, Fat 12.9, SaturatedFat 1.9, Cholesterol 87.5, Sodium 421.6, Carbohydrate 13.8, Fiber 2.2, Sugar 4.9, Protein 35.5
QUICK BRAISED LETTUCE, PEAS & BACON
Serve this quick braised lettuce with peas and bacon alongside our chicken kievs for a flavour-packed side dish using simple, everyday ingredients
Provided by Tommy Banks
Categories Side dish
Time 20m
Number Of Ingredients 5
Steps:
- Heat a small piece of the butter in a frying pan and fry the bacon until golden, then add the peas and chicken stock, simmer and reduce the stock by half. Stir through the lettuce and remaining butter, and simmer for a minute until the lettuce has just wilted and the butter is incorporated into the stock. Season to taste, then serve.
Nutrition Facts : Calories 305 calories, Fat 19 grams fat, SaturatedFat 10 grams saturated fat, Carbohydrate 12 grams carbohydrates, Sugar 4 grams sugar, Fiber 7 grams fiber, Protein 16 grams protein, Sodium 1.4 milligram of sodium
PAN SEARED SALMON WITH BRAISED LENTILS
I found this French inspired dish through Cook's Illustrated. As this was my first time using Swiss chard, I was very impressed how well the braised lentils turned out. I strongly recommend using fresh lemon at the end.....it just brings out the taste of the salmon quite nicely
Provided by Abby Girl
Categories Lentil
Time 1h
Yield 2 serving(s)
Number Of Ingredients 12
Steps:
- Melt 1 T butter in a skillet over medium heat. Add the chard stems and onion and cook until the vegetables are softened, about 5 minutes, Stir in the garlic and thyme and cook until fragrant, about 30 seconds.
- Stir in 1-3/4 cup of the broth, lentils and lemon juice. Bring to a simmer, reduce the heat to low, cover, and cook until the lentils are tender, taste, transfer to a bowl and cover to keep warm.
- Pat the salmon fillets dry with paper towels and season with salt and pepper. Wipe out the skillet with paper towels, and add the oil, and return to medium high heat until just smoking. Carefully lay the fillets in the skillet, skinned side up, and cook until well browned on the first side, about 5 minutes. Flip the fillets and continue to cook until the sides are opaque, about 3 - 5 minutes longer. Transfer the fillets to a plate, tent loosley with foil, and let rest while finishing the lentils.
- In the skillet, add the lentils and remaining 1/4 cup broth and cook until hot, about 1 minute. Stir in the chard leaves and remaining 1 T butter and cook, stirring constantly, until the chard is wilted, 2 - 3 minues.
- To serve: lay the lentils on the plate and top with the salmon. Sprinkle with lemon wedges.
Nutrition Facts : Calories 727.6, Fat 26.8, SaturatedFat 9.8, Cholesterol 195.9, Sodium 1266.3, Carbohydrate 36, Fiber 16.5, Sugar 3.6, Protein 82.8
PAN-FRIED SALMON WITH BRAISED LITTLE GEM
If you're looking for a quick and wholesome fish dinner, try this pan-fried salmon with greens and a light creamy sauce. It takes less than 15 minutes to make
Provided by Samuel Goldsmith
Categories Dinner
Time 14m
Number Of Ingredients 8
Steps:
- Heat 1 tsp oil in a large lidded frying pan over a medium heat. Arrange the lettuce halves in the pan, cut-side down, and fry for 2 mins until beginning to brown. Pour in the stock, cover with the lid and cook for 6 mins.
- Meanwhile, season the salmon with a good pinch each of salt and pepper on both sides of the fillets. Heat the remaining oil in a second pan over a medium heat and fry the salmon, skin-side down, for 3 mins. Carefully flip using a fish slice and cook for 3 mins more until cooked through and the flesh easily flakes.
- Tip the peas and dill into the pan with the lettuce and cook for 2 mins, covered, until the lettuce is tender but still retains its structure. Arrange the salmon fillets and lettuce halves on serving plates.
- Stir the crème fraîche and mustard into the lettuce pan and cook over a low heat to warm through. Pour the sauce and peas over the lettuce and salmon.
Nutrition Facts : Calories 410 calories, Fat 23 grams fat, SaturatedFat 5 grams saturated fat, Carbohydrate 9 grams carbohydrates, Sugar 6 grams sugar, Fiber 6 grams fiber, Protein 38 grams protein, Sodium 1 milligram of sodium
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