Salmon With Green Sauce Food

SALMON WITH GREEN SAUCE

Steps:

• Brush the salmon with the 3 tbs. of oil then sprinkle on the crumbs.
• Place in a very hot oven, about 380 degrees F. and roast until done, but still moist inside. (cooking time depends on the thickness of your salmon steaks).
• Or, grill the salmon steaks on a hot grill until cooked.
• Mix the remaining ingredients in a blender or food processor and pulse until blended.
• Serve each steak topped with a drizzle of the sauce.

SALMON WITH GREEN SAUCE

Steps:

• In a food processor or blender, puree parsley leaves, cilantro leaves and stems, water and fresh lemon juice, garlic cloves, and coarse salt until smooth.
• Place salmon in a single layer on a heatproof plate. In a 12-inch skillet fitted with a round rack, bring 1 inch of water to a simmer over medium heat. Place plate with salmon on rack. Spoon half of parsley mixture on fillets.
• Cover; steam until fish flakes with a fork, 7 to 9 minutes (add more water as needed). Transfer salmon to serving plates; discard skin. Stir juices from steaming plate into remaining parsley mixture; spoon over salmon.

WILD SALMON WITH GREEN SAUCE

Steps:

• Using pliers, remove pin bones from salmon (or have your fishmonger do it). Season on both sides with salt and pepper. Place on baking sheet skin side down and drizzle with 1 tablespoon olive oil. Set aside at room temperature. Heat oven to 350 degrees.
• Scrub potatoes and simmer in well-salted water until tender, about 15 minutes. Drain and keep warm.
• Top and tail the haricots verts and simmer in well-salted water until tender, 3 to 5 minutes. Spread out on a platter to cool (or rinse briefly in cool water) and leave at room temperature.
• Make the sauce verte: Put shallot in a small bowl with 1/2 teaspoon salt and cover with the red wine vinegar. Macerate 5 minutes, then stir in lemon zest and juice, mustard and capers. Whisk in 1/2 cup olive oil. Just before serving, add parsley, chervil and black pepper to taste.
• Bake salmon, uncovered, until just done, 10 to 12 minutes. Remove and let cool slightly. Put beans in a medium bowl, season with salt and pepper, and dress with 2 tablespoons sauce verte. Line a platter with lettuce leaves, if using, then make a pile of beans. With a spatula, lift salmon from skin, then place on top of beans. Dab salmon with 2 more tablespoons sauce verte, garnish with chopped egg and serve. Pass potatoes and remaining sauce separately.

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.

BEST EVER SALMON SAUCE

Steps:

• Heat butter, soy sauce, mustard, garlic, ketchup, and Worcestershire sauce in a saucepan over medium heat until butter is melted and sauce comes to a gentle simmer, about 10 minutes. Serve warm.

SWEET & TANGY SALMON WITH GREEN BEANS

Steps:

• Preheat oven to 425°. Place fillets in a 15x10x1-in. baking pan coated with cooking spray. In a small skillet, melt butter; stir in brown sugar, soy sauce, mustard, oil, pepper and salt. Brush half of the mixture over salmon., Place green beans in a large bowl; drizzle with remaining brown sugar mixture and toss to coat. Arrange green beans around fillets. Roast until fish just begins to flake easily with a fork and green beans are crisp-tender, 14-16 minutes.

GREEN GODDESS SALMON WITH POTATOES AND SNAP PEAS

Steps:

• Heat the broiler to high with the rack about 6 inches from the broiler. On a sheet pan lined with a silicone mat or aluminum foil, toss the potatoes with 2 tablespoons oil, season with salt and pepper and spread out in an even layer. Broil until crispy and brown and just getting tender, about 10 minutes, turning with a spatula halfway through.
• Meanwhile, rub the remaining 2 tablespoons oil on both sides of the fish and season generously with salt and pepper. Remove the sheet pan from the oven, move the potatoes to the edges and nestle the fish between them, skin-side up. Broil until the skin is crispy, about 5 minutes. With a large spatula, flip the fish and continue to broil until the fish flakes easily but the center is still pink and glossy, 3 to 5 minutes. (If the potatoes are done after cooking the fish on the first side, pull them from the oven and transfer to a large serving bowl. If not, leave them until the fish is cooked to your desired doneness.)
• While the fish cooks, combine the parsley, mixed herbs, anchovy, garlic, lemon zest, yogurt and mayonnaise in a blender and purée until thick and uniformly green. Taste and season with salt and pepper as needed.
• Remove the fish and potatoes from the oven. Scrape the potatoes into a large bowl and toss with the snap peas and cucumbers; squeeze half the lemon over the top, season with salt and pepper and toss again. Cut the remaining lemon half into 4 wedges.
• Transfer the fish and vegetables to a platter and serve the dressing on the side; or divide the fish and vegetables among four plates and dollop with dressing. Sprinkle with dill and serve with lemon wedges.

SALMON FILLETS W/GREEN SAUCE

Steps:

• Mix wine, olive oil, lemon juice, salt, pepper, thyme, marjoram and 2 tbsp parsley together and pour over salmon filets.
• marinate at least three hours, turning occasionally.
• bake salmon at 400 degrees for 15-20 minutes.
• while your salmon filets are marinating, make the sauce.
• place spinach, remaining parsley, watercress and green onions in a food processor and blend will.
• add lemon juice, mustard, basil and tabasco and blend again.
• add mayonnaise and blend.
• fold in capers.
• taste for seasoning and refrigerate until chilled.
• NOTE~~~~PREP TIME INCLUDES MARINATING TIME.

KETO POACHED SALMON WITH GREEN GODDESS SAUCE

Steps:

• For the sauce: Combine the oil, scallions and garlic in a small unheated skillet. Turn the heat to low and cook undisturbed until the mixture begins to sizzle, about 30 seconds. Remove from the heat. Transfer the mixture to a small food processor. Add the parsley, sour cream, lemon juice, mayonnaise, tarragon, dill and anchovy and pulse to mix, then blend until smooth. Season with salt and pepper to taste.
• For the salmon: Sprinkle the fish all over with 1 teaspoon salt and 1/4 teaspoon pepper. Add the dill and lemon slices to a large skillet with high sides. Pour in the wine and 1 cup water, then bring to a boil. Reduce to a simmer and place the fish on top of the lemon and dill. Cover and poach until the fish is just cooked through and flakes easily when lightly pressed with a fork at its thickest part, depending on the thickness of the fish, 8 to 12 minutes.
• Just before serving, warm the oil in a large skillet over medium heat. Pat the salmon skins dry with a clean towel, then add to the skillet and sprinkle with a pinch of salt. Cook, turning with tongs, until lightly browned and beginning to crisp, 4 to 6 minutes. (The skin will crisp up further as it cools.) Spread 1 to 2 tablespoons of the sauce on 4 plates. Top each with a piece of salmon. Garnish each with a salmon skin "chip" and serve with the remaining sauce on the side.

GREEN-MOJO SALMON

Steps:

• Heat a skillet over medium. Add garlic and sunflower and cumin seeds; cook, shaking skillet frequently, until garlic is golden in places and cumin is fragrant, about 2 minutes. Transfer to a food processor; add citrus zests and juices, cilantro, jalapeño, and 1 teaspoon salt. Pulse until mixture has texture of a loose paste. Add oil and 2 tablespoons water; purée until smooth. Reserve half of mojo sauce (1/2 cup); generously season fish with salt and evenly coat in remaining mojo sauce.
• Preheat grill for direct-heat cooking. Arrange citrus rounds in a single layer on grill grates in an oblong pattern slightly larger than fish. Place salmon atop citrus rounds, skin-side down. Cover grill; cook until fish turns opaque and is just cooked through, 10 to 15 minutes, depending on thickness. Transfer fish and grilled citrus rounds to a platter. Serve with reserved mojo sauce.

SALMON WITH HORSERADISH GREEN GODDESS SAUCE

Steps:

• Place rack in top third of oven; preheat to 450°F. Blend mayonnaise, 1/3 cup chopped basil, and next 4 ingredients in processor. Season sauce with salt and pepper.
• Sprinkle salmon steaks with salt and pepper. Spread with thin layer of sauce. Place steaks, sauce side down, on small rimmed baking sheet. Spread second side with thin layer of sauce.
• Bake salmon until just opaque in center, about 12 minutes. Transfer to platter. Garnish with basil leaves and serve with remaining sauce.

POACHED SALMON WITH GREEN HERB SAUCE

Steps:

• (For the Poaching liquid, use the first 12 items listed above).
• (For the sauce use the remaining ingredients except for the salmon)
• DIRECTIONS
• Salmon.
• In a large stainless steel or non-stick skillet add the vegetables, water, wine and seasonings and simmer 10 minutes.
• Butter the bottom of a casserole dish in which you will poach the salmon.
• Place the salmon filets on the buttered area, pour the simmering liquid through a strainer onto the salmon.
• Place the casserole on low heat, return to a simmer and cover. Simmer gently about six minutes.
• Remove the salmon carefully and drain well, dabbing dry with a paper towel and serve with the following recipe for green herb sauce.
• Two tablespoons of sauce per portion of salmon is a good amount.
• SAUCE.
• Combine all ingredients in a blender and puree until totally smooth. Scrape out of the bowl and refrigerate until needed. You may make this sauce up to 3 days in advance and it will still keep its fresh herb taste.

GREEN CURRY SALMON WITH GREEN BEANS

Steps:

• Preheat oven to 400°. Place salmon in an 8-in. square baking dish. Whisk together coconut milk and curry paste; pour over salmon. Bake, uncovered, until fish just begins to flake easily with a fork, 15-20 minutes., Meanwhile, in a small saucepan, combine rice, broth and pepper; bring to a boil. Reduce heat; simmer, covered, 5 minutes. Remove from heat; let stand 5 minutes., In a large saucepan, place steamer basket over 1 in. of water. Place green beans in basket; bring water to a boil. Reduce heat to maintain a simmer; steam, covered, until beans are crisp-tender, 7-10 minutes. Toss with sesame oil and sesame seeds., Serve salmon with rice, beans and lime wedges. Spoon coconut sauce over the salmon.