Salmon Fillets With Herbs And Red Pepper Food

SHEET PAN SALMON AND BELL PEPPER DINNER

Steps:

• Preheat oven to 400 degrees F (200 degrees C). Grease a sheet pan with 2 tablespoons olive oil.
• Place salmon fillets, red and yellow bell peppers, and onion on the prepared sheet pan.
• Combine lemon juice, 3 tablespoons olive oil, water, maple syrup, garlic, salt, red pepper flakes, cumin, and parsley in a small bowl. Drizzle 2/3 of the sauce over the ingredients on the sheet pan.
• Bake in the preheated oven until salmon is cooked through and flakes easily with a fork, 10 to 15 minutes.
• Serve with lemon slices and remaining sauce.

ROASTED SALMON WITH GREEN HERBS

Steps:

• Preheat the oven to 425 degrees.
• Place the salmon fillet in a glass, ceramic, or stainless-steel roasting dish and season it generously with salt and pepper. Whisk together the olive oil and lemon juice and drizzle the mixture evenly over the salmon. Let it stand at room temperature for 15 minutes.
• In a small bowl, stir together the scallions, dill, and parsley. Scatter the herb mixture over the salmon fillet, turning it so that both sides are generously coated with the green herbs. Pour the wine around the fish fillet.
• Roast the salmon for 10 to 12 minutes, until almost cooked in the center at the thickest part. The center will be firm with just a line of uncooked salmon in the very center. (I peek by inserting the tip of a small knife.) Cover the dish tightly with aluminum foil and allow to rest for 10 minutes. Cut the salmon crosswise into serving pieces and serve hot with lemon wedges.

SALMON FILLETS WITH HERBS AND RED PEPPER

Steps:

• Preheat the oven to 200C/180C Fan/Gas 6 and line a baking tray with baking paper.
• Add the cream cheese to a bowl with the Parmesan, garlic, chives and salt and pepper and stir. Season the salmon with salt and ground black pepper and spread the cream cheese mixture equally over each fillet.
• Mix the lemon zest and parsley together and sprinkle over each fillet, pressing down lightly. Place the fillets fairly close together on the prepared baking tray and arrange the peppers on top in a pretty pattern.
• Roast in the oven for 15-18 minutes, or until the salmon is cooked through. Squeeze over the lemon juice and serve hot with new potatoes and dressed salad leaves.

BAKED SALMON WITH HERBS & CRUSHED RED PEPPER

Steps:

• Heat oven to 400°F.
• Reserve 1 Tbsp. dressing for later use. Whisk remaining dressing with crushed pepper and 1/4 cup parsley until blended
• Place fish, skin side down, on parchment-covered baking sheet; brush with reserved dressing.
• Bake 17 to 19 min. or until fish flakes easily with fork, brushing with dressing mixture after 12 min.
• Sprinkle with remaining parsley and capers. Serve with lemon wedges.

SALMON FILLETS WITH SWEET RED PEPPER SAUCE

Steps:

• Core and remove the seeds from the red peppers. Cut them into 1/4-inch cubes or strips.
• Heat the butter in a nonstick skillet large enough to hold the salmon steaks in one layer.
• Season both sides of the fillets with salt and pepper to taste. Place the steaks in the pan and cook over high heat until they are lightly browned, about a minute and a half on each side. The time will vary, depending on the thickness of the fish and the doneness desired.
• Transfer the steaks to a warm platter. Leave the cooking butter in the skillet. Add the shallots and the red peppers. Cook, stirring, until wilted.
• Add the wine, reduce by half, add the cream and cook, stirring over medium high heat until reduced again by half. Check the seasoning.
• Add the salmon steaks, the chopped dill and any juices that have accumulated around the steaks, and bring to a simmer. Cook one minute. Do not overcook. Serve immediately with the dill for decoration.

SALMON WITH HERB SHRIMP SAUCE

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.

BAKED SALMON WITH HERBS

Steps:

• In a bowl mix first 8 ingredients.
• Add 4 Tbsp butter and and toss lightly to coat.
• Pat salmon dry.
• Place skin side down in a greased baking pan.
• Brush with 2 Tbsp butter; cover with crumb mixture.
• Bake at 350°F for 25 minutes.

SALMON WITH RED-PEPPER SAUTE

Steps:

• Preheat oven to 450 degrees.
• In a small bowl, combine the salt and pepper for the salmon.
• Rinse and towel dry the salmon fillets, rub with salt and pepper.
• In a large oven proof skillet, heat the 2 tablespoons of oil, add the salmon, place in oven and bake for 5 minutes.
• Turn the fish over and bake an additional 5 minutes or until fish flakes easily when tested with a fork.
• For the red pepper sauté, heat the remaining 1 teaspoon olive oil in a medium saucepan over medium-low heat.
• Add the onion; cook 3 minutes, stirring frequently.
• Add the bell pepper; cook an additional 5 minutes; add garlic and sauté for 30 seconds.
• Add wine; cook 5 minutes, sprinkle with salt if desired.
• Place the fish on individual serving plates; divide the red pepper mixture evenly among the servings and sprinkle with dried basil.