SALMON WITH HERB SHRIMP SAUCE
The delicate shrimp sauce really sets this dish apart! By Marilyn Guild of Orinda, CA, who was the California winner of the 54 Recipes competition on Tony Chachere's web site several years ago.
Provided by Heydarl
Categories Creole
Time 25m
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- Place salmon in baking dish. Season generously with Tony Chachere's Creole Seasoning. Add wine and bake in 180°C/350°F oven for 20 minutes.
- While fish is baking, make sauce. Melt butter in a medium saucepan. Saute shrimp about 2 minutes. Add bay leaf, oregano, rosemary, pepper and garlic. Saute for about 1 minute.
- Pour broth into a cup and stir in flour.
- Pour this mixture slowly into pan. Add lemon juice and cook over medium heat until thickened, about 5 minutes.
- To serve, place one fillet on each plate, then lable on sauce.
GRILLED FILLET OF PACIFIC SALMON WITH THAI RED CURRY SAUCE AND B
A spicy red curry sauce that cuts through the richness of the salmon, a cool crisp cabbage salad for contrast, and nutty basmati rice to sop it all up.
Provided by Celeste
Categories One Dish Meal
Time 1h5m
Yield 4 serving(s)
Number Of Ingredients 25
Steps:
- Prepare a fire in a charcoal grill or preheat a gas grill.
- To make the rice, preheat the oven to 350 degrees.
- Wash the rice in a colander under cold running water for 1 minute, then drain well and set aside for 10 minutes.
- In a small ovenproof saucepan, combine the rice, butter, and water.
- Cover with a tight-fitting lid and cook over high heat until strong steam comes out from under the lid.
- Remove from the heat, put the pan in the oven, and bake for 12 to 14 minutes, or until the rice is tender and all the water is absorbed.
- Set aside and keep warm.
- To start the salad, combine the cabbage, cucumber, cilantro, and mint in a medium bowl, and toss well.
- Cover and refrigerate.
- To make the sauce, in a medium saucepan over a medium heat, heat the peanut oil and saute the garlic and ginger until the garlic is lightly browned.
- Remove the pan from the heat and add the coriander seeds, curry powder, curry paste, paprika, and cumin.
- Decrease the heat to low and saute for abou t 2 minutes to release the oils and flavors; be careful not to burn the mixture.
- Stir in the coconut milk, tomato puree, soy sauce, and brown sugar.
- Increase the heat, bring the sauce almost to a boil, and remove from heat. (Don't let the sauce boil, or the sauce will separate.).
- Keep warm or reheat gently before serving.
- Meanwhile, to cook the salmon, brush the fillets with the olive oil and season with salt and pepper.
- Grill the fillets for about 2 1/2 minutes per side for medium rare, or until browned on the outside but still slightly translucent in the center.
- Or, heat a grill pan or skillet over high heat until very hot and cook the fillets for about 2 1/2 minutes per side for medium rare, or until browned on the outside but still slightly translucent in the center.
- To finish the salad, toss the cabbage mixture with the soy sauce and rice vinegar in a large bowl.
- To serve, place about 1/2 cup rice in the center of each of 4 warmed plates.
- Ladle 1/2 cup sauce around the rice, then place a fillet on top of the rice.
- Top each fillet with a tall mound of the cabbage salad.
- Sprinkle the sauce with peanuts.
Nutrition Facts : Calories 656.1, Fat 32.1, SaturatedFat 16.4, Cholesterol 78.7, Sodium 225.1, Carbohydrate 52.3, Fiber 3.8, Sugar 11.3, Protein 41.6
SALMON WITH HERB-SHRIMP SAUCE WW
DH fell in love with salmon with this dish, and we have been poaching fish in sherry or dry vermouth ever since. The herb-shrimp sauce makes it very special. I use dry sherry or dry vermouth instead of dry wine because they store indefinitely. The original recipe in "Simply the Best" called for reduced-calorie margarine, but I prefer using 1/2 butter (as long as the food doesn't swim in it!) and 1/2 olive oil. This is one diet-friendly recipe that doesn't seem like a diet recipe. In the old WW program one portion was 4 "thingies".
Provided by KateL
Categories < 30 Mins
Time 26m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Preheat oven to 350 degrees Fahrenheit. Spray 8-inch square baking pan with nonstick cooking spray.
- Pat salmon dry. Place in the pan, and add the sherry or vermouth (or dry white wine if you insist).
- Bake salmon at 350 degrees Fahrenheit until the fish is opaque and flakes easily when tested with a fork, 15-20 minutes. (Alternatively, we have successfully poached the fish in the microwave, check for flakiness at 6 minutes.).
- In a medium nonstick saucepan, heat olive oil, and melt butter. Add the flour and cook, stirring constantly, about 1 minute.
- Gradually stir in the broth and lemon juice. Cook, stirring constantly, until the mixture boils and thickens, 2-3 minutes.
- To the saucepan add the shrimp, oregano, rosemary and pepper. Cook, stirring as needed, until heated through, about 2 minutes.
- Place the salmon on a platter.
- Pour the juices from the salmon baking pan into the sauce. Cook, stirring as needed, until heated through, about 1 minute.
- Pour the sauce over the salmon and serve. Garnish with fresh rosemary sprigs.
Nutrition Facts : Calories 195.6, Fat 6.6, SaturatedFat 1.6, Cholesterol 101, Sodium 354.4, Carbohydrate 5.2, Fiber 0.4, Sugar 0.4, Protein 25.1
SALMON WITH CURRIED VANILLA RUM-BUTTER SAUCE
I must say that the sauce is the star here and please don't feel limited to using it only with salmon. I've used it successfully with grilled shrimp and a roast chicken too.
Provided by Annacia
Categories Curries
Time 42m
Yield 6 serving(s)
Number Of Ingredients 12
Steps:
- Prepare salmon fillets and grill, bake or poach the salmon fillets until just done while making the sauce. Keep warm until sauce is complete.
- SAUCE:Heat oil in a saucepan over medium heat. Saute onion, garlic and ginger until onion is soft, about 5 minutes. Add vanilla bean, wine, rum and curry paste. Bring to a boil and reduce by half. Add cream, return to a boil, and reduce by half again.
- Remove sauce from heat and whisk in butter, 1 tablespoon at a time. Pass sauce through a fine strainer. Season to taste with salt and pepper.
- Puddle a small amount of sauce on each plate. Place the salmon fillets on sauce, and then pour sauce over tops of fillets. Garnish with chopped chives or parsley and lemon slices.
- * Can be found in Asian specialty stores.
Nutrition Facts : Calories 344.5, Fat 18.6, SaturatedFat 8.4, Cholesterol 85.5, Sodium 159.6, Carbohydrate 4.2, Fiber 0.4, Sugar 1.4, Protein 23.6
SAUTEED SHRIMP ROLLS
Wonderful sandwiches that we have with tomato soup. You can substitute the raw with precooked large shrimp but you'll give up some of the yummy garlic flavor. Good after work meal.
Provided by Hey Jude
Categories Lunch/Snacks
Time 19m
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- Mix together the sour cream, lime juice, cilantro, 1/4 teaspoon of the salt and the hot pepper sauce; set aside.
- Heat butter and olive oil in a medium skillet over medium heat until butter is melted; remove 1 tablespoon of the mixture from the skillet to a bowl and set aside.
- Add garlic and pepper flakes to skillet; cook until garlic is soft, about 1 minute.
- Increase heat to medium-high; add shrimp and remaining 1/4 teaspoon salt; cook, stirring constantly, until just pink, about 3 minutes.
- Meanwhile, heat broiler to high; brush rolls with reserved oil and butter mixture; place open rolls under broiler and broil until just beginning to brown, about 1 minute.
- Spread 1 teaspoon of the sour cream mixture inside each roll; layer with 1 tablespoon chopped cabbage, shrimp and avocado slices; top each with 1 teaspoon more sour cream mixture.
- Place remaining sauce in a bowl to pass at the table.
Nutrition Facts : Calories 383.2, Fat 22.5, SaturatedFat 7.8, Cholesterol 106.7, Sodium 607.4, Carbohydrate 28.7, Fiber 4.5, Sugar 3.5, Protein 17.8
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