HERBED SALMON
This is an extremely simple, but very enjoyable main course. I generally stick it in the oven, then make potato wedges or my squash (sauteed yellow squash and zucchini) while it's baking. I began using sage on salmon during my college years, when I grew entirely too much of the herb, and put it in pretty much everything. It became my favorite herb, and lends a delicate and unexpected taste and scent to this dish. I tend to cook the salmon in the oven during the winter, but grilling works nicely as well, especially charcoal grills.
Provided by GIR1IEQ
Categories Main Dish Recipes Seafood Main Dish Recipes Salmon Baked Salmon Recipes
Time 30m
Yield 4
Number Of Ingredients 5
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Spray one side of a sheet of aluminum foil large enough to fold over all the salmon with cooking spray.
- Arrange salmon on the prepared side of the foil. Sprinkle with sage, thyme, paprika, and pepper. Fold foil over salmon to enclose.
- Bake salmon 20 minutes in the preheated oven, or until easily flaked with a fork.
Nutrition Facts : Calories 370.2 calories, Carbohydrate 1.1 g, Cholesterol 111.7 mg, Fat 22.1 g, Fiber 0.7 g, Protein 39.4 g, SaturatedFat 4.5 g, Sodium 108.9 mg
HEARTY SALMON PIE
An easy no-roll crust holds a rich salmon filling all served up with a creamy dill sauce.
Provided by Land O'Lakes
Categories Fish Salmon Main Course Fish Seafood Meat, poultry, and seafood Seafood Meat, poultry, and seafood
Yield 6 servings
Number Of Ingredients 21
Steps:
- Heat oven to 350°F.
- Melt 1/4 cup butter in 3-quart saucepan; stir in 3/4 cup finely crushed stuffing. Press stuffing mixture on bottom and up sides of greased 9-inch pie pan; set aside.
- Stir together all filling ingredients in same saucepan; spoon into crust. Bake 50-55 minutes or until heated through. Let stand 10 minutes.
- Melt 1/3 cup butter in 2-quart saucepan. Stir in cornstarch. Stir in all remaining sauce ingredients except tomatoes. Cook over medium heat, stirring occasionally, 5-7 minutes or until mixture comes to a full boil. Add tomatoes; boil 1 minute.
- Cut pie into 6 wedges; serve sauce over wedges.
Nutrition Facts : Calories 630 calories, Fat 34 grams, SaturatedFat grams, Transfat grams, Cholesterol 170 milligrams, Sodium 1770 milligrams, Carbohydrate 54 grams, Fiber 2 grams, Sugar grams, Protein 29 grams
ROASTED SALMON WITH GREEN HERBS
Provided by Ina Garten Bio & Top Recipes
Categories main-dish
Time 47m
Yield 6 servings
Number Of Ingredients 9
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.
GRILLED SALMON WITH HERB AND MEYER LEMON COMPOUND BUTTER
Steps:
- In a small bowl, combine the butter, zest, herbs and garlic. Mix until everything is well mixed. Season, to taste, with salt. If using right away, keep the butter at room temperature. If making ahead, reserve in the refrigerator and bring to room temperature before using.
- Preheat grill to medium.
- Remove the salmon from the refrigerator and let come to room temperature. Season with salt and coat with olive oil. Brush and oil the grill. Place the salmon, skin side down, on the clean, preheated grill. After 2 to 3 minutes, rotate the salmon 90 degrees to create cross-hatch grill marks on the salmon skin. Cook the salmon for another 3 to 4 minutes. As the salmon cooks it will turn from translucent orange to opaque pink.
- Turn the salmon over and cook for another 2 to 3 minutes. If the salmon starts to burn, or the flames flare up move the fish to a cooler part of the grill.* Remove from the grill and top with the room temperature compound butter. The butter should act as a sauce and melt over and coat the grilled salmon.
- What a delish fish!
- *Tip: It is a general rule to cook fish for 8 minutes per inch of thickness. I like salmon cooked to about medium, so I cook mine for a little less.
GRILLED SALMON WITH LEMON-HERB BUTTER SAUCE
Fresh salmon, tart lemon and herby dill are our favorite culinary harbingers of the arrival of spring. Celebrate your first grillout of the season with this light and fresh entrée and simple sauce for salmon, which is perfect for a celebratory dinner or just a simple family supper.
Provided by Betty Crocker Kitchens
Categories Entree
Time 30m
Yield 4
Number Of Ingredients 12
Steps:
- Heat gas or charcoal grill. In small saucepan, combine shallots, wine and 3 tablespoons lemon juice. Bring to a boil over medium-high heat. Reduce heat to medium; cook 5 to 7 minutes or until mixture is reduced to about 2 to 3 tablespoons, stirring occasionally.
- Remove from heat. Stir in cold butter 1 tablespoon at a time until each is well blended. Stir in dill, chives and 1/8 teaspoon pepper. Cover to keep warm.
- In small bowl, combine oil and 1 tablespoon lemon juice; mix well. Brush over salmon fillets. Sprinkle with salt and 1/4 teaspoon pepper.
- When grill is heated, place salmon, skin side up, on gas grill over medium heat or on charcoal grill 4 to 6 inches from medium coals. Cook 8 to 10 minutes or until fish flakes easily with fork, turning once and brushing occasionally with any remaining oil mixture. If necessary, reheat butter sauce over very low heat, stirring constantly. Serve salmon with butter sauce.
Nutrition Facts : Calories 345, Carbohydrate 2 g, Cholesterol 120 mg, Fat 3, Fiber 0 g, Protein 24 g, SaturatedFat 13 g, ServingSize 1/4 of Recipe, Sodium 340 mg, Sugar 1 g
OREGON SALMON PATTIES
Excellent recipe for canned or fresh salmon patties. This recipe is from the Oregon coast.
Provided by JONNYLEN
Categories Appetizers and Snacks Seafood Fish Cake Recipes
Time 25m
Yield 5
Number Of Ingredients 8
Steps:
- Drain the salmon, reserving 3/4 cup of the liquid. Flake the meat. Melt butter in a large skillet over medium- high heat. Add onion, and cook until tender.
- In a medium bowl, combine the onions with the reserved salmon liquid, 1/3 of the cracker crumbs, eggs, parsley, mustard and salmon. Mix until well blended, then shape into six patties. Coat patties in remaining cracker crumbs.
- Melt shortening in a large skillet over medium heat. Cook patties until browned, then carefully turn and brown on the other side.
Nutrition Facts : Calories 441.5 calories, Carbohydrate 20 g, Cholesterol 123 mg, Fat 29 g, Fiber 1.1 g, Protein 24.2 g, SaturatedFat 8.4 g, Sodium 634 mg, Sugar 3.3 g
SALMON POT PIE WITH SWEET POTATO
This cosy salmon pot pie is packed full of delicious, healthy ingredients. In addition to the salmon, the filling contains sweet potato, spinach and a super easy to make, low fat white sauce. The crispy top consists of light and delicious puff pastry.
Provided by Monika Dabrowski
Categories Dinner
Time 1h
Number Of Ingredients 12
Steps:
- If preparing the salmon from raw bake it, seasoned, with a drizzle of lemon juice (optional) on a baking sheet lined with parchment paper in a preheated oven (375 F/180 C/gas mark 5) for 15 minutes. Remove from the oven and set aside. Increase the oven temperature to 425 F/ 220 C/gas mark 7 (fan 200 C/gas mark 6).
- Meanwhile place the sweet potato in about 2 cm of salted water, cover, bring to boil then simmer for 10 minutes. Drain and place in the bottom of your pie dish. Scatter the salmon over the top.
- To make the sauce in a saucepan melt the butter, add the corn flour and quickly whisk until smooth. Add some of the milk, turn up the heat and whisk until the sauce thickens, then add the rest of the milk and whisk until the sauce starts bubbling up. Remove from the heat, stir in the fromage frais and mustard and season to taste. Add the raw spinach and stir until well combined and reduced in size. Season to taste and spoon over the salmon.
- Unroll the pastry and place over the pie gently pressing in around the edges to remove any air bubbles. Trim to fit your dish. Brush the pastry lightly with the beaten egg. Bake in the centre of the oven for 25-30 minutes or until golden brown. Remove from the oven, set aside for 5 minutes and serve.
Nutrition Facts : ServingSize 1 serving, Carbohydrate 41 g, Protein 19 g, Fat 26 g, SaturatedFat 8 g, Cholesterol 75 mg, Sodium 278 mg, Fiber 4 g, Sugar 6 g, Calories 459 kcal
GARLIC HERB AND SALMON EMPANADAS
This was submitted by Jan Kessler of Woodhaven, Mi. at the Pillsbury Bake-Off 40 (Orlando 2002). These little empanaditas are really wonderful! They just hit the right spot. You can serve them with a side of sour cream topped with chopped green onions or fresh chopped chives. These are great as an appetizer or as snacks.
Provided by Manami
Categories Lunch/Snacks
Time 50m
Yield 16 serving(s)
Number Of Ingredients 6
Steps:
- Empanadas:.
- Preheat oven to 425°F.
- Line large cooking or baking sheet with parchment paper or cooking spray.
- Remove pie cruts from pouches; place flat on work surface.
- Cut each into 4 wedge-shaped pieces.
- In a small bowl, mix salmon and cheese.
- Spread about 2 tablespoons of mixture evenly over 1/2 of each crust wedge to within 1/4" of edges.
- Brush cut wedges with water.
- Fold untopped dough over filling, form triangle; press edges to seal.
- Then seal edges with tines of the fork.
- Place on cooking sheet.
- Bake 12-17 minutes or until golden brown.
- Immediately remove from cooking sheet; place on wire rack.
- Cool 10 minutes.
- Sour Cream Dip:.
- Spoon sour cream into a small bowl; sprinkle with chives and paprika.
- Place bowl in center of serving platter.
- Cut each warm empanada in half, forming 2 triangles; arrange around bowl.
Nutrition Facts : Calories 165.2, Fat 10.7, SaturatedFat 3.9, Cholesterol 5.8, Sodium 264.1, Carbohydrate 13.5, Fiber 0.3, Sugar 1.1, Protein 3.5
BROILED GARLIC-HERB SALMON
Ok, I hate to give up this recipe because everyone loves it so much, and I do own and use it for my business and my clients love it. It is a broiled salmon, easy enough for a beginner and delicious if done right. This salmon goes great with red potatoes and some steamed veggies.
Provided by Chef Adriana
Categories Main Dish Recipes Seafood Main Dish Recipes Salmon Broiled Salmon Recipes
Time 30m
Yield 2
Number Of Ingredients 9
Steps:
- Set an oven rack about 6 inches from the heat source and preheat the oven's broiler. Line a baking pan with aluminum foil.
- Pour oil into a medium bowl. Rinse salmon fillets and pat dry. Dip fillets into oil, being sure to coat both sides, and place skin-side down into the prepared baking pan. Squeeze as much juice as you can from 1 lemon half over the fillets. Coat both sides of salmon with parsley, oregano, basil, and garlic, and sprinkle with 1/2 of the kosher salt.
- Place under the preheated broiler and cook until center is light pink and edges are golden brown, 10 to 15 minutes.
- Remove fillets from the oven and immediately plate. Squeeze remaining lemon half over top and sprinkle with remaining kosher salt. Serve with lemon slices.
Nutrition Facts : Calories 563.3 calories, Carbohydrate 40.2 g, Cholesterol 60.8 mg, Fat 42.2 g, Fiber 16.3 g, Protein 31.1 g, SaturatedFat 6.3 g, Sodium 2962.2 mg, Sugar 0.2 g
SALMON AND HERB IMPOSSIBLE PIE - GLUTEN FREE
This is a very easy pie to make. It forms a crust and cheese top during the cooking process- just like magic! Its a family favourite in our home. It can be made with regular wheat flour if desired. Best eaten on the day cooked and while it is still warm. You can use some of your favourite dried herbs eg basil in place of the fresh dill
Provided by Jubes
Categories Free Of...
Time 45m
Yield 8 serving(s)
Number Of Ingredients 7
Steps:
- Preheat the oven to 180 degrees celcius.
- Lightly grease a 20cm pie dish.
- Place flour, eggs, butter and dill in a bowl. Season with salt and pepper. Hand whisk until combined and smoothe. you can use a stick blender or food processor if desired but there is really no need.
- Pour into prepared pie dish and top with salmon, onion and cheese.
- Bake 30-40 minutes or until the mixture is set and the top is browned. You will see that the pie leaves the side of the dish as it forms the crust.
- Serve warm with a salad.
- Substitute.
- - dried herbs if fresh dill is unavailable.
- - tinned pink salmon in place of red salmon.
- - oil in place of butter.
Nutrition Facts : Calories 178, Fat 14.1, SaturatedFat 6.9, Cholesterol 173.2, Sodium 150.9, Carbohydrate 0.6, Fiber 0.1, Sugar 0.4, Protein 11.7
SALMON WITH HERB & GARLIC CREAM SAUCE
Recipe video above. This quick, creamy Salmon Sauce gets a fine dining touch with the addition of fresh tarragon and chervil. It's simply an excellent, easy salmon recipe for all those times when you want a touch of luxury with minimal effort!
Provided by Nagi
Number Of Ingredients 13
Steps:
- Season: Pat salmon dry, then sprinkle with salt and pepper.
- Pan-sear: Heat oil in a large non stick skillet over medium high heat. Add salmon, presentation side down, and cook for 3 minutes until golden brown.
- Flip: Turn salmon and cook the other side for another 2 minutes, until the internal temperature registers 49°C / 120°F (for medium-rare, recommended) or until cooked to your taste (Note 5).
- Butter baste: When it's almost cooked, add the butter. Melt, then spoon over the salmon a few times.
- Rest: Remove salmon onto plate, and cover loosely with foil to keep warm.
- Sauté garlic: Add garlic and stir for 20 seconds or until light golden.
- Reduce wine: Add white wine, turn up heat to high. Bring to simmer while stirring base of the pan to dissolve all the golden bits into the sauce. Cook 1 minute or until it most evaporates and the wine-y smell is gone.
- Thicken cream & stock: Add cream and chicken stock, then simmer on medium heat for 2 - 3 minutes until reduced and slightly thickened.
- Add parmesan & herbs: Stir through parmesan (this will thicken sauce more), then the herbs. Taste sauce and see if more salt and pepper is needed.
- Serve: Serve salmon with Creamy Sauce, ensuring there's something on the plate to soak up all that amazing sauce! Mashed Potato rates highly. See above video for list of suggestions (including side salads).
Nutrition Facts : Calories 538 kcal, Carbohydrate 4 g, Protein 34 g, Fat 40 g, SaturatedFat 19 g, TransFat 1 g, Cholesterol 177 mg, Sodium 519 mg, Fiber 1 g, Sugar 1 g, ServingSize 1 serving
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