EASY BAKED SALMON WITH LEMON AND CHIVES
This flavorful and easy baked salmon with lemon and chives is a taste of summer! It is the perfect use for those chives in your garden!
Provided by Rachel Gurk
Categories Seafood
Time 25m
Number Of Ingredients 8
Steps:
- Preheat oven to 400°F. Line a sheet pan or baking dish with parchment for easy clean-up and to prevent fish from sticking.
- Rinse salmon with cold water and pat dry with paper towel.
- Place salmon skin side down on sheet pan and sprinkle with salt and pepper.
- Bake for 20 minutes or until flaky. You can also check the internal temperature with a thermometer (my Thermapen is my right-hand man in the kitchen). I like to cook salmon to an internal temperature of 145°F.
- Meanwhile, combine dressing ingredients in a small bowl.
- Enjoy immediately with dressing drizzled over top of salmon fillets.
Nutrition Facts : ServingSize 1 g, Calories 562 kcal, Carbohydrate 5 g, Protein 50 g, Fat 37 g, SaturatedFat 7 g, Cholesterol 143 mg, Sodium 400 mg, Sugar 2 g, UnsaturatedFat 27 g
SALMON WITH LEMON, CHIVE CREAM SAUCE
Salmon season starts today! Fresh salmon right off the boat is indescribable. This is one of the many ways we like to cook it.
Provided by Normaone
Categories Very Low Carbs
Time 25m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Combine the clam juice, vermouth, and shallots in a small saucepan.
- Boil until liquid is reduced to 1/3 cup, about 10 minutes.
- Add cream and continue boiling until sauce coats a spoon, about 2 minutes.
- Add lemon juice.
- Strain sauce and return to saucepan.
- Add chopped chives and season to taste with salt and pepper.
- Place salmon on a cutting board and, using a sharp knife, cut salmon on a deep diagonal (almost parallel to work surface) into eight scallops 1/4 to 3/8 inch thick.
- Sprinkle salmon scallops with salt and pepper.
- Sprinkle lightly with nutmeg.
- Melt butter in large skillet over medium high heat.
- Working in batches, add salmon to skillet and cook about 30 seconds on each side until opaque in center.
- Bring sauce to a boil and divide between four plates.
- Arrange salmon on top of sauce.
- Garnish with whole chives.
Nutrition Facts : Calories 315.5, Fat 20.8, SaturatedFat 11.1, Cholesterol 115.1, Sodium 293.6, Carbohydrate 7.8, Fiber 0.2, Sugar 1.6, Protein 23.9
STEEPED SALMON WITH CHIVE AND DILL SAUCE
Pink salmon topped with a no-cook white sauce flecked with green herbs and surrounded with thin sliced cucumber. The gentle steeping preserves the flavor, texture and appearance of the salmon without heating up your kitchen. Fresh chives and dill in a creamy sauce add a divine flavor to the dish. The salmon can be served hot, cold or at room temperature.
Provided by Lorac
Categories Vegetable
Time 25m
Yield 4 serving(s)
Number Of Ingredients 15
Steps:
- Fish: Place fish in a large shallow pan with a tight fitting cover.
- Add enough water to cover the fish by 1 1/2 inches, then remove the fish and set aside.
- To the water, add lemon, onion, thyme, salt and pepper, cover and bring to a full boil.
- Remove the pan from the heat, add the fillets and cover pan tightly.
- Let fish steep 3 to 10 minutes depending on the thickness of the fillets, then remove the salmon to a serving platter using a slotted spatula.
- Note: for thicker fillets you will need to add the salmon to the liquid and simmer until partially cooked before removing from the heat and covering.
- Sauce: Whisk together, mayonnaise, sour cream, chives, dill, salt and Tabasco.
- To assemble: Place cucumber slices around the edge of the serving platter over lapping as you go. Spoon sauce across the center of each fillet and top with a few drops of fresh lemon juice.
Nutrition Facts : Calories 280.8, Fat 12.2, SaturatedFat 4.5, Cholesterol 79.5, Sodium 424.8, Carbohydrate 12.5, Fiber 2, Sugar 6, Protein 31.3
CREAMY SALMON PASTA
Five ingredients is all you'll need for this fresh and light pasta dish of gravadlax and cream cheese
Provided by Lucy Netherton
Categories Dinner, Main course
Time 20m
Number Of Ingredients 5
Steps:
- Cook the pasta following pack instructions. Once it's cooked, drain, reserving some of the water, and tip it back into the pan. Add the soft cheese, lemon juice and gravadlax or smoked salmon with some pepper and mix well. Add a little of the pasta water to help form a creamy sauce, and heat through.
- Add most of the chives, stir, and divide the pasta mixture between bowls. Serve with the remaining chives scattered on top.
Nutrition Facts : Calories 436 calories, Fat 7 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 66 grams carbohydrates, Sugar 4 grams sugar, Fiber 2 grams fiber, Protein 28 grams protein, Sodium 2.3 milligram of sodium
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