LEMON BUTTER SALMON
This lip-smacking Lemon Butter Salmon from Karla Seville of Waynesboro, Pennsylvania makes for an easy, breezy supper to serve family or friends out on the patio some warm night. As an extra-special touch, you might add a 4-ounce package of salad shrimp to the remaining lemon butter, then spoon over the salmon before serving.
Provided by Taste of Home
Categories Dinner
Time 20m
Yield 5 servings.
Number Of Ingredients 7
Steps:
- In a small skillet, saute garlic in butter; whisk in lemon juice, salt, pepper and pepper sauce. Transfer 2/3 cup to a serving bowl; set aside., Place salmon in a greased 15x10x1-in. baking pan. Drizzle with remaining lemon butter. Broil 4-6 in. from heat 10-15 minutes or until fish flakes easily with a fork. Serve with reserved lemon butter.
Nutrition Facts : Calories 479 calories, Fat 37g fat (15g saturated fat), Cholesterol 149mg cholesterol, Sodium 1177mg sodium, Carbohydrate 2g carbohydrate (0 sugars, Fiber 0 fiber), Protein 34g protein.
GRILLED BLACKBERRY-GLAZED SALMON
Blackberries bring fruity flavor to grilled salmon seasoned with zesty lemon-pepper. Have it ready in 20 minutes.
Provided by By Betty Crocker Kitchens
Categories Entree
Time 20m
Yield 6
Number Of Ingredients 6
Steps:
- Heat gas or charcoal grill. In 1-quart saucepan, cook jam and vinegar over medium heat 2 to 3 minutes, stirring constantly, until jam is melted. Remove from heat; set aside.
- Spray both sides of salmon pieces with cooking spray. Rub lemon-pepper seasoning salt over both sides of salmon. Place large sheet of heavy-duty foil on grill rack over medium heat. Place salmon, skin sides down, on foil. Cover grill; cook 8 to 10 minutes or until fish flakes easily with fork. Remove from heat.
- Serve salmon topped with blackberry glaze and berries.
Nutrition Facts : Calories 300, Carbohydrate 21 g, Cholesterol 100 mg, Fiber 1 g, Protein 32 g, SaturatedFat 2 1/2 g, ServingSize 1 Serving, Sodium 480 mg, Sugar 14 g, TransFat 0 g
SALMON ROASTED IN BUTTER
This simple fish dish is best made with wild salmon, but it works equally well with the farmed sort. It's astonishingly easy. In a hot oven, melt butter in a skillet until it sizzles, add the salmon, flip, remove the skin, then allow to roast a few minutes more. You'll have an elegant fish dinner in about 15 minutes. Don't be afraid to play with herb and fat combinations: parsley, chervil or dill work well with butter; thyme, basil or marjoram with olive oil; or peanut oil with cilantro or mint.
Provided by Mark Bittman
Categories dinner, easy, quick, main course
Time 15m
Yield 4 to 6 servings
Number Of Ingredients 5
Steps:
- Preheat the oven to 475 degrees. Place the butter and half the herb in a roasting pan just large enough to fit the salmon and place it in the oven. Heat about 5 minutes, until the butter melts and the herb begins to sizzle.
- Add the salmon to the pan, skin side up. Roast 4 minutes. Remove from the oven, then peel the skin off. (If the skin does not lift right off, cook 2 minutes longer.) Sprinkle with salt and pepper and turn the fillet over. Sprinkle with salt and pepper again.
- Roast 3 to 5 minutes more, depending on the thickness of the fillet and the degree of doneness you prefer. Cut into serving portions, spoon a little of the butter over each and garnish with the remaining herb. Serve with lemon wedges.
Nutrition Facts : @context http, Calories 345, UnsaturatedFat 12 grams, Carbohydrate 1 gram, Fat 25 grams, Fiber 0 grams, Protein 27 grams, SaturatedFat 9 grams, Sodium 339 milligrams, Sugar 0 grams, TransFat 0 grams
BAKED SALMON WITH BLACKBERRY GINGER GLAZE
Steps:
- Preheat oven to 400 degrees F.
- In a small saucepot over medium-high heat, combine water, blackberries, ginger and lemon juice. Bring to a boil, reduce to a simmer and cook until berries break down, about 5 minutes. Remove from heat and strain into a bowl, using the back of a spoon to push blackberry pulp through. Return blackberry mixture to the sauce pot, add sugar and bring to a boil. Lower the heat and simmer until reduced by half, about 20 minutes, stirring occasionally to avoid burning. Remove from heat and let cool.
- Brush a baking sheet with olive oil and set fillets on top. Brush fillets with oil and season with salt and pepper. Once blackberry mixture is cool, brush over salmon fillets and bake for 4 minutes. Brush again with blackberry mixture. Turn oven to broil and broil another 3 minutes.
CEDAR PLANK SALMON WITH BLACKBERRY SAUCE
Here's my go-to entree for a warm-weather cookout. The salmon has a rich, grilled taste that's enhanced by the savory blackberry sauce. It's a nice balance of sweet, smoky and spicy. -Stephanie Matthews, Tempe, AZ
Provided by Taste of Home
Categories Dinner
Time 35m
Yield 6 servings (3/4 cup sauce).
Number Of Ingredients 11
Steps:
- Soak grilling planks in water for at least 1 hour. , In a food processor, combine the blackberries, wine, brown sugar, honey, hot pepper sauce, 1/8 teaspoon salt and 1/8 teaspoon pepper; cover and process until blended. Strain and discard seeds. Stir shallots and garlic into the sauce; set aside., Place planks on grill over medium-high heat. Cover and heat until planks create a light to medium smoke and begin to crackle, about 3 minutes (this indicates planks are ready). Turn planks over. , Sprinkle salmon with remaining salt and pepper. Place on planks. Grill, covered, over medium heat for 12-15 minutes or until fish flakes easily with a fork. Serve with sauce.
Nutrition Facts : Calories 304 calories, Fat 16g fat (3g saturated fat), Cholesterol 84mg cholesterol, Sodium 186mg sodium, Carbohydrate 10g carbohydrate (6g sugars, Fiber 3g fiber), Protein 29g protein. Diabetic Exchanges
SALMON WITH BLACKBERRY BUTTER
A flavorful and aromatic blackberry butter with salmon... delicious! Very Pacific Northwest. This recipe is actually quite easy to work with, and the results are worth it. The blackberry butter is also good on other things such as halibut and chicken.
Provided by Julesong
Categories Fruit
Time 25m
Yield 6 serving(s)
Number Of Ingredients 9
Steps:
- In a medium saucepan, place the shallot, half of the minced garlic, balsamic vinegar, and blackberries.
- Over high heat, reduce the liquid in the mixture to approximately 1 tablespoon, stirring, careful to not let it scorch or burn.
- Add the white wine and let it reduce again to approx 1 tablespoon of liquid.
- Add the port and reduce for until the mixture is syrupy (about 2-3 minutes).
- Lower heat to medium and gradually whisk in the butter (all but 3 Tbsp), a bit at a time, whisking continuously.
- To keep the butter from separating, the sauce must be kept warm but not hot.
- Remove the blackberry butter from the heat as the last of the butter is whisked in and immediately strain it into a small ceramic bowl.
- Season with salt to taste and divide into two portions; keep in warm place until ready to use.
- Melt the remaining 3 Tbsp butter in medium skillet; add the remaining minced garlic and sauté 2 to 3 minutes.
- Season the salmon with salt and pepper to taste, then over medium-high heat sauté the salmon for 3 to 4 minutes per side; remove fillets to plate (salmon won't be completely cooked).
- Return one portion of the blackberry butter to the skillet and re-heat over medium-high heat.
- Return salmon to skillet, cover, and cook an additional 2-3 minutes per side (carefully turning to keep fillets from breaking apart) or until cooked through.
- Garnish fillets with chopped chives and serve with remaining portion of blackberry butter (re-heat for 45 seconds in microwave) in a small serving container on the table.
- Serve with good, crusty bread, pilaf, and sugar snap peas or other veggie.
SALMON WITH WARM BLACKBERRY AND SHALLOT COMPOTE
This is a great dish to make during the summer when blackberries are in season and the salmon is at its prime,
Provided by morgainegeiser
Categories Canadian
Time 45m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 400 degrees.
- In a mixing bowl, toss the shallots, 1 tablespoon of the olive oil and the sugar. Spread in a baking pan and cook 10 to 15 minutes or until the shallots are lightly browned and soft.
- Remove from the oven and spoon shallots and syrup into a mixing bowl with a lid. Add the blackberries and raspberry vinegar and toss gently to mix the ingredients, being careful not to break up the berries. Cover the bowl and set aside.
- Place a nonstick skillet large enough to hold the salmon fillets without crowding over medium heat. When the pan is hot, add the remaining 1 tablespoon olive oil. While oil is heating, mix together the flour, chervill, parsley, salt and pepper on a plate or a piece of waxed paper. Pat both sides of the salmon fillets in the flour mixture, then shake off the excess.
- When the oil is hot, add the salmon fillets and cook 3 to 5 minutes. Turn and cook 3 to 5 minutes more or until the fish just turns opaque.
- To serve, transfer the salmon fillets to individual plates and spoon compote over the top of the fish.
Nutrition Facts : Calories 376.4, Fat 13.1, SaturatedFat 1.9, Cholesterol 88.7, Sodium 117.6, Carbohydrate 28, Fiber 4.1, Sugar 16, Protein 36.2
More about "salmon with blackberry butter food"
SALMON WITH BLACKBERRY SAUCE - BETTER HOMES & GARDENS
From bhg.com
4.5/5 (3)Calories 363 per servingTotal Time 30 mins
- Thaw fish, if frozen. For sauce, in a small saucepan combine jam, onion, thyme, mustard, and garlic. Bring just to boiling, stirring frequently; reduce heat. Simmer, uncovered, about 10 minutes or until sauce is slightly thickened. Remove from heat. Cover and keep warm.
- Rinse fish; pat dry with paper towels. Coat the unheated rack of a broiler pan with cooking spray. Place fish on the prepared rack. Brush with about half of the melted margarine. Sprinkle with salt and, if desired, black pepper.
- Broil about 4 inches from the heat for 8 to 12 minutes or until fish flakes easily when tested with a fork, turning and brushing once with the remaining melted margarine.
- To serve, spoon about 2 tablespoons of the sauce onto each dinner plate. Top with fish. Serve with lemon wedges and, if desired, fresh blackberries. Makes 4 servings.
PAN SEARED SALMON WITH MAGICAL BUTTER SAUCE RECIPE
From steamykitchen.com
4/5 (1)Total Time 20 minsCategory Main CourseCalories 320 per serving
- Season the salmon with salt and pepper. Roll the salmon. Use kitchen twine to tie the salmon in 4 places, evenly spaced. Make sure you tie it tight! Cut between the twine to make 4 evenly sized pieces, about 1 1/4" thick.
- Heat a large frying pan with some vegetable oil over high heat. When hot, add the salmon steaks. Cook for 2 minutes. Turn the salmon over. Cook an additional 1 minute. Turn heat to medium-low, then cover pan loosely with tin foil. Cook for 4-5 minutes, or until the salmon is cooked through. Remove salmon to clean plate.
- To the same pan on medium-low heat, add the Magical Butter ingredients. Cook until bubbly and butter is melted, about 30 seconds. Pour on top of the salmon.
EPICURUS.COM RECIPES | GRILLED SALMON WITH BLACKBERRY ...
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- Pile plates with arugula and red onion. Place salmon over the greens. Drizzle with generous spoonful of blackberry gastrique sauce.
GRILLED SALMON WITH BLACKBERRY BELL ... - LET'S DISH RECIPES
From letsdishrecipes.com
5/5 (1)Category Main DishesCuisine AmericanTotal Time 40 mins
- Place salmon in a shallow glass dish. In a small bowl, whisk together olive oil, balsamic vinegar, brown sugar, soy sauce, garlic and salt and pepper, to taste. Cover and refrigerate for at least one hour.
- Meanwhile, preheat the grill for medium-high heat. Place the blackberries in a medium bowl. Brush the bell pepper halves, jalapeno pepper and onion slices with olive oil. Season with salt and pepper.
- Grill until vegetables are charred, about 10 minutes, turning once halfway through cooking time. Cool completely, then dice peppers and onions. Add vegetables to the bowl with the blackberries.
- Stir in blackberry jam, honey, lime juice and mint, and toss gently to mix well. Refrigerate until ready to serve.
EAT LIKE A BROWN BEAR: BAKED SALMON WITH BLACKBERRY SAUCE
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Cuisine Gluten-Free, Kid-FriendlyCategory Main DishesServings 4Total Time 25 mins
- Place salmon on a parchment-lined baking sheet skin-side down. Sprinkle with salt and pepper. Bake at 400 degrees for 25-40 minutes. NOTE: Frozen salmon will take longer, thawed salmon will take less time.
- While the salmon is baking, prepare the sauce. Mix together all sauce ingredients in a small saucepan. Cook over medium-low heat until it begins to simmer. Simmer for 5-7 minutes. Remove from heat and let cool slightly.
- Microwave sweet potatoes: For one sweet potato microwave for 5 minutes. For every additional sweet potato, add 2 minutes. (For 4 sweet potatoes microwave for 11 minutes.)
GRILLED SALMON WITH BLACKBERRY-CABERNET COULIS RECIPE ...
From myrecipes.com
5/5 (2)Calories 344 per servingServings 6
- In a food processor or blender, combine wine and 2 cups berries; whirl until puréed. Rub berry mixture through a fine strainer into a 1 1/2- to 2-quart pan; discard residue. Add shallots, ginger, and 2 tablespoons sugar. Bring berry mixture to a boil over high heat, and stir often until reduced to 1 cup, about 10 minutes. Remove from heat, and stir in butter and more sugar to taste (see notes).
- Rinse salmon and pat dry. Coil belly strips of fish into center of steaks and secure each portion with a small skewer (such as the kind used for trussing turkeys).
- Lay salmon on an oiled grill over a solid bed of hot coals or high heat on a gas grill (you can hold your hand at grill level only 2 to 3 seconds); close lid on gas grill. Cook fish, turning once, until opaque but still moist-looking in center of thickest part (cut to test), 7 to 10 minutes.
- Set a salmon steak on each of 6 warm plates (remove skewers if desired). Spoon berry coulis (if cool, stir over high heat until warm, about 1 minute) equally over steaks. Garnish with remaining 1/2 cup whole berries; add salt and pepper to taste.
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From fitmittenkitchen.com
Cuisine AmericanCategory SaladServings 2Total Time 20 mins
- In a small pot over medium-high heat, combine blackberries with balsamic vinegar and maple syrup. Mash blackberries as pot heats up. Simmer for about 15 minutes and remove from heat. Mixture will thicken slightly upon standing, or option to add 1 tsp tapioca starch after 10 minutes of simmering for quicker glaze.
- Preheat oven for broiling (400ºF) and place oven rack about 6″ from broiler. In small bowl mix together oil, vinegar, maple syrup, mustard, salt and pepper. Place skin side down on oiled cast iron skillet and brush salmon with marinade. Transfer skillet to preheated oven and broil for about 6-8 minutes, until you see the crust start to form. Remove salmon from oven and brush with blackberry glaze.
- Evenly disperse salad greens onto 2 plates. Top with blackberries, goat cheese, nuts, seeds and balsamic dressing. Place glazed salmon on top and cover with more blackberry glaze.
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Reviews 11Category DinnerCuisine AmericanTotal Time 30 mins
- Place two pieces of tin foil on a baking sheet and lay 3 slices of lemon on each in a line, place salmon on top of the row of lemon slices.
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- Add the chopped onion, pepper and tomato to a small bowl and sprinkle with 1 tsp of the salt. Mix together and set aside.
- Prepare two large pieces of parchment paper for the salmon; fold it in half and open. Spray one half with cooking spray. Place the salmon filet in the middle and slightly towards the fold. Sprinkle each filet with half of the remaining salt and half of the dried thyme. Top each with 1/2 tsp of butter.
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- Heat olive oil in a large skillet. Add the chopped onions and cook until soft and translucent, 3 to 5 minutes.
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