Salmon Rotini And Roasted Garlic Food

GARLIC BUTTER SALMON RECIPE

Steps:

• Season salmon: Take salmon out of fridge 30 minutes prior to cooking. Sprinkle both sides with salt and pepper.
• Sear salmon 3 mins: Heat oil in large non stick skillet over medium-high heat. Add salmon, presentation side (ie. curved side) down, and cook for 3 minutes until golden.
• Turn, cook 1 min, then add butter: Turn salmon and cook the other side for 1 minute. THEN put the butter in.
• Baste 1 1/2 minutes: Once butter is melted and foaming, add garlic and immediately start spooning the bubbling butter continuously over the salmon for 1 1/2 minutes. To do this, tilt the pan slightly so the butter pools on one side. Use a large spoon to scoop the butter up and spoon it over the salmon.
• Remove salmon from stove: Check Internal temperature of salmon. It should be 50°C/122°F for medium-rare (optimum juiciness pull temp). Remove salmon to a plate. Rest for 3 minutes - it will rise to 53°C/127°F. (See Note 2 for internal temperatures)
• Add lemon juice to butter: Put pan back on unlit stove to keep butter hot. Add lemon juice.
• Serve: Place salmon on serving plates. Spoon over butter (be judicious, it's rich!), garnish with a sprinkle of parsley. Pictured in the post with Cauliflower Mash and leafy greens with French Vinaigrette.

ROTINI WITH SALMON AND ROASTED GARLIC

Steps:

• Preheat the oven to 400°F.
• Cut the heads of garlic in half crosswise and place on a sheet of foil. Drizzle with the olive oil and season with salt and pepper. Fold the foil up and around the garlic, making sure it stays flat, and fold the edges to seal into a tight packet. Roast until soft, about 60 minutes. Let the garlic cool slightly, then squeeze the cloves out of the skin. Mash half of the roasted garlic cloves into a paste with the back of a fork. Set aside.
• Bring a large pot of salted water to a boil over high heat. Add the pasta and cook until tender but still firm to the bite, stirring occasionally, 8 to 10 minutes. Drain.
• Meanwhile, combine the Marsala and chicken broth in a large, heavy skillet and bring to a simmer. Add the mashed roasted garlic and stir to dissolve. Simmer uncovered for 4 minutes, then add the salmon, cover, and simmer for 4 minutes longer. Remove from the heat and add the remaining whole roasted garlic cloves, the lemon zest and juice, rosemary, and the cooked pasta. Stir to combine; add the extra-virgin olive oil, capers, 1/2 teaspoon salt, and 1/2 teaspoon pepper and stir once more. Serve immediately.

SALMON WITH ROASTED GARLIC

Steps:

• Preheat oven to 400 degrees.
• Place garlic in ramekin. Pour enough oil over to cover.
• Wrap the ramekin in double thickness of foil.
• Bake until garlic is very tender; takes about 35 minutes.
• Using a slotted spoon, transfer garlic and 1 T. of the oil to a food processor.
• Add butter to processor; puree.
• Season with salt and pepper.
• Preheat oven to 450 degrees.
• Place salmon on baking sheet.
• Season with salt and pepper.
• Drizzle with the lemon juice, then spread on the garlic puree.
• Bake uncovered until JUST COOKED THROUGH. Don't overcook your salmon! Should take about 15 minutes but watch carefully.
• Sprinkle with rosemary and serve.

SALMON ROASTED IN GARLIC BUTTER

Steps:

• Preheat oven to 400 degrees Fahrenheit.
• On a cutting board, with a fork, mass the garlic into a paste with the salt and pepper. Add the butter and mash into garlic paste.
• Arrange the salmon in a single layer in a baking dish. Top it with the garlic butter and drizzle with lemon juice.
• Bake for 10 to 15 minutes or until salmon is just cooked through. Sprinkle with the parsley and serve with lemon wedges.

BAKED SALMON TOPPED WITH ROASTED GARLIC AND SAVORY MAYO

Steps:

• Place salmon filet on a sheet of aluminium foil, or baking tray, flesh-side up.
• Season salmon filet with salt and pepper (to taste) and set aside.
• Chop garlic finely and mix into the cup of mayonnaise, stirring if necessary.
• Using a butter knife or a spoon, spread the garlic-mayo mixture evenly on top of the filet, the spread should be about a 1/2cm thick throughout.
• Preheat the oven to 450 degrees, and place the filet on the top rack, for 8-10 minutes, taking care not to overcook.
• Turn the oven setting to "Broil" and keep a close eye on the garlic mayo spread; turn off the oven once the garlic and mayo start to brown evenly.
• Season further with salt to taste.
• Serve with potatoes, or steamed rice.

PACIFIC SALMON WITH ROASTED GARLIC

Steps:

• Preheat oven to 400°F. Place garlic in ramekin. Pour enough oil over to cover. Wrap ramekin in double thickness of foil. Bake until garlic is very tender, about 35 minutes. Using slotted spoon, transfer garlic and 1 tablespoon cooking oil to food processor. Add butter to processor; puree. Season with salt and pepper.
• Preheat oven to 450°F. Place salmon on baking sheet. Season with salt and pepper. Drizzle each fillet with 1/2 teaspoon lemon juice, then spread 1 tablespoon garlic puree over each. (Can be made 1 day ahead; chill.)
• Bake salmon uncovered until just cooked through, about 15 minutes. Sprinkle rosemary over and serve.

SALMON, ROASTED GARLIC AND VEGETABLE STEW

Steps:

• Sauté sliced onion, quartered romas and sliced zucchini in olive oil until the tomatoes begin to breakdown.
• Add water, base, wine, seasonings and garlic and cook until veggies are tender.
• Puree vegetable mixture with a hand blender or in a food processor.
• Return to stove and add salmon (make sure there are no bones).
• Mixture will be thick, add cream and heat through, but do not boil.
• Serve and enjoy!