ROASTED SALMON WITH SHALLOTS AND GRAPEFRUIT SAUCE
Steps:
- Preheat oven at 375°. Place a sheet of aluminum foil to cover a cookie sheet. Place the salmon over it and roast in the oven for 15 to 20 minutes.
- Meanwhile heat oil and butter in a medium size skillet over medium heat.
- Add shallots and sauté until translucent and soft.
- Add the lemon juice and season to taste. Add more brown sugar if too bitter. Add the parsley and 1 teaspoon of butter, turn off the heat and melt the butter and mixed it well with the citrus sauce.
- Place the salmon in the middle of a serving plate and spoon sauce over the top.
- Serve warm and enjoy.
Nutrition Facts : Calories 329 kcal, Carbohydrate 56 g, Protein 2 g, Fat 12 g, SaturatedFat 7 g, Cholesterol 34 mg, Sodium 8 mg, Fiber 3 g, Sugar 46 g, ServingSize 1 serving
ROASTED SALMON WITH SHALLOT-GRAPEFRUIT SAUCE
This delightfully different champagne-pink sauce has a tangy, sweet, and spicy balance that pairs perfectly with the rich salmon. This recipe is excerpted from The Food You Crave by Ellie Krieger. Learn more here.
Provided by Ellie Krieger
Categories Main Course
Yield 4
Number Of Ingredients 10
Steps:
- Preheat the oven to 350°F. Season the salmon with the salt, place in a baking dish, and roast until just cooked through, about 18 minutes.
- While the salmon is cooking, prepare the sauce. Cut one of the grapefruits into sections by cutting off the top and bottom of the fruit, then standing it on one end and cutting down the skin to remove the woolly white pith and peel. Then, with a paring knife, remove each segment of fruit from its membrane and cut the segments in half. Set the segments aside. Juice the other grapefruit and set the juice aside.
- In a medium skillet, heat the oil over medium heat. Add the shallot and cook, stirring, until softened, about 2 minutes. Add the ginger, grapefruit juice, honey, and cayenne and bring to simmer. Cook until the sauce is reduced by about half, about 10 minutes. Add the lemon juice and season with salt. Right before serving, toss the grapefruit pieces and basil into the sauce.
- Place the salmon on a serving dish, spoon the sauce over it, and serve.
Nutrition Facts : ServingSize 4
CHEF JOHN'S SALMON LOAF
Canned salmon is a great, inexpensive source of proteins and omegas, and you may have stocked up on a few cans but not known what to do with them. This tasty shelter-in-place salmon loaf is so good for you! While salmon right out of the can may not be the most appealing thing to look at, this salmon loaf is so delicious that we can surely forgive some of its visual shortcomings. Remember, looks are less important than personality (and taste!) and this easy salmon loaf is proof of that. Serve with your favorite tartar sauce, cocktail sauce, or hot, white cream sauce.
Provided by Chef John
Categories Main Dish Recipes Seafood Main Dish Recipes Salmon Baked Salmon Recipes
Time 1h10m
Yield 4
Number Of Ingredients 9
Steps:
- Preheat the oven to 325 degrees F (165 degrees C). Generously butter a loaf pan.
- Melt butter over medium heat in a saute pan until bubbling. Toss in onion, give the pan a quick shake, and stir with a wooden spoon; cook for 1 minute. Turn off the heat and allow to cool.
- Place salmon in a large mixing bowl and mash with a fork. Add cracker crumbs, salt, cayenne pepper, Worcestershire sauce, rice vinegar, butter, and onions; mix and mash with a spatula or spoon until smooth.
- Separate eggs, adding whites to a clean glass, metal, or ceramic bowl and adding yolks to salmon mixture. Mix egg yolks and salmon until well combined.
- Whisk whites to medium stiff peaks. Gently fold into salmon mixture in 2 additions.
- Transfer salmon mixture into the prepared loaf pan. Smooth the top with a spatula to even it out and shake and tap the pan to remove any air bubbles.
- Bake in the center of the preheated oven until a toothpick comes out clean, about 45 minutes. Let rest for 5 minutes, then carefully turn loaf out onto a cutting board. Slice and serve.
Nutrition Facts : Calories 361.5 calories, Carbohydrate 7.9 g, Cholesterol 213.1 mg, Fat 23.4 g, Fiber 0.5 g, Protein 28.7 g, SaturatedFat 10.1 g, Sodium 879.9 mg, Sugar 1 g
BAKED SALMON WITH LEMON SHALLOT BUTTER SAUCE
A quick & delicious baked salmon recipe with shallots that sounds fancier than it is.
Provided by Natasha Bull
Categories Main Course
Time 20m
Number Of Ingredients 9
Steps:
- Pre-heat oven to 375F.
- Place salmon on foil-lined baking sheet (makes for easy clean-up!).
- Coat salmon in olive oil. Add a few dashes of lemon pepper and salt, evenly distributing over fish. Place fish in oven.
- Chop/mince garlic and chop shallot finely and place in small pan.
- Add lemon juice, lemon zest, and butter to the pan. Cook over medium heat for a few minutes, to soften shallots. Reduce heat and keep warm until fish is done.
- When fish is cooked, transfer to plates and pour the shallot butter over it.
SALMON WITH ROASTED TOMATOES AND SHALLOTS
These salmon fillets are roasted on a juicy tomato-shallot mixture. This dish makes extra salmon that you can use for other entrees.
Provided by EatingWell Test Kitchen
Categories Healthy Salmon Fillet Recipes
Time 50m
Number Of Ingredients 9
Steps:
- Thaw fish, if frozen. Rinse salmon and pat dry with paper towels. Preheat oven to 400 degrees F.
- Lightly coat a 3-quart baking dish with nonstick cooking spray. In the baking dish, combine tomatoes, shallots, garlic, oregano, olive oil, 1/4 teaspoon of the salt, and 1/4 teaspoon of the pepper. Toss to coat.
- Roast, uncovered, for 15 minutes. Place salmon, skin side down, on top of the tomato-shallot mixture. Sprinkle salmon with the remaining 1/4 teaspoon salt and the remaining 1/4 teaspoon pepper. Roast, uncovered, for 15 to 18 minutes or until salmon flakes easily when tested with a fork. Use two large pancake turners to transfer the salmon to a cutting board.
- Reserve two-thirds of the cooked salmon for another meal (see Tip).
- If desired, use the turners to lift the salmon meat off the skin and onto a large platter; discard skin. Serve the remaining salmon with the tomato-shallot mixture.
Nutrition Facts : Calories 291.9 calories, Carbohydrate 12.3 g, Cholesterol 66.3 mg, Fat 16 g, Fiber 2.3 g, Protein 25 g, SaturatedFat 3 g, Sodium 273.4 mg, Sugar 5.4 g
SALMON FILLET WITH GRAPEFRUIT SAUCE
Try Salmon fillet with grapefruit sauce by FOOBY now. Or discover other delicious recipes from our category main dish.
Categories main dish
Time 2h
Yield 4
Number Of Ingredients 15
Steps:
- Combine the grapefruit zest, juice, oil and honey. Mix in the sage, thyme and fennel seeds. Coat the salmon in the marinade, cover and chill for approx. 1 hr. Place the salmon on a baking tray lined with baking paper, season with salt. Top with the grapefruit slices.
- Approx. 15 mins. in the centre of an oven preheated to 220°C.
- Heat the oil in a pan, briefly sauté the shallot, pour in the grapefruit juice and honey, simmer for approx. 5 mins. Add the balsamic and grapefruit, simmer over a medium heat for approx. 2 mins., season with salt.
- Bring the water to the boil in a pan. Add the rice, sage and thyme, season with salt, mix, cover and simmer for approx. 15 mins. Mix in the parsley, serve with the salmon.
Nutrition Facts : Calories 914 kcal, Fat 36 g, Carbohydrate 101 g, Protein 47 g, ServingSize 4 people
ROASTED SALMON WITH SHALLOT GRAPEFRUIT SAUCE
Steps:
- Preheat the oven to 350 degrees F.
- Season the salmon with 1/4 teaspoon salt, place in a baking dish and roast until cooked through, about 18 minutes.
- While the salmon is cooking prepare the sauce. Cut 1 of the grapefruits into sections by cutting off the top and bottom of the fruit, then standing it on 1 end, cut down the skin to remove the pith and peel. Then, with a paring knife, remove each segment of fruit from its casing and cut the segments in half. Set the segment pieces aside. Juice the other grapefruit and set the juice aside.
- In a medium skillet, heat the oil over a medium heat. Add the shallot and saute until softened, about 2 minutes. Add the ginger, grapefruit juice, honey, and cayenne pepper and bring to simmer. Cook until sauce is reduced by about half about, 10 minutes. Add lemon juice and season with salt, to taste. Right before serving, toss the grapefruit pieces and basil into the sauce. Put the salmon onto a serving dish. Spoon sauce over the salmon and serve.
Nutrition Facts : Calories 345 calorie, Fat 18 grams, SaturatedFat 3.5 grams, Cholesterol 85 milligrams, Sodium 230 milligrams, Carbohydrate 16 grams, Fiber 1 grams, Protein 29 grams
SEARED SCALLOPS WITH GOLDEN SHALLOT & GRAPEFRUIT SAUCE
Purchase scallops that are "dry," or unprocessed. Processed scallops are soaked in a solution that makes them retain water, which is released when they're seared, making it harder to brown the scallops.
Provided by Leslie Pendleton
Categories Main Course
Yield four.
Number Of Ingredients 7
Steps:
- In a 10-inch skillet, cook the shallots in 6 Tbs. of the oil over medium-high heat, stirring constantly until the shallots are golden, 4 to 5 minutes. Remove the skillet from the heat and stir in the grapefruit juice and vinegar. Season with salt and pepper to taste. Set aside.
- Pull off and discard any muscle tabs still attached to the sides of the scallops. Pat the scallops dry with paper towels and season them lightly with salt and pepper.
- In a 12-inch heavy-duty nonstick skillet, heat the remaining 2 Tbs. oil over medium-high heat. Add the scallops (in batches if necessary to keep from crowding them), cover with a splatter screen if you have one, and cook until they are golden brown on both sides and almost firm to the touch, 2 to 4 minutes per side.
- Add the shallot sauce to the scallops and cook briefly, shaking the pan, until the sauce is just heated through. Serve immediately, sprinkled with the chives, if using.
Nutrition Facts : ServingSize four., Calories 440 kcal, Fat 260 kcal, SaturatedFat 4 g, TransFat 29 g, Carbohydrate 6 g, Protein 38 g, Cholesterol 85 mg, Sodium 710 mg, UnsaturatedFat 23.5 g
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