BALSAMIC-GLAZED SALMON
Provided by Giada De Laurentiis
Categories main-dish
Time 1h
Yield 4 servings
Number Of Ingredients 14
Steps:
- For the glaze: In a small saucepan, bring the vinegar, maple syrup, mustard and garlic to a boil over medium heat. Reduce the heat to a simmer and cook until thick, about 12 minutes. Set aside to cool for 5 minutes.
- For the salmon: Position a rack in the center of the oven and preheat the oven to 400 degrees F. Line a small baking sheet with parchment paper. Arrange the salmon on the baking sheet. Drizzle both sides of the salmon with the olive oil and season with 1 teaspoon salt and 1/2 teaspoon pepper. Roast until the salmon is cooked through and flakes easily with a fork, 8 to 10 minutes. Set aside to cool for 10 minutes.
- For the vegetables: In a medium skillet, heat the olive oil over medium-high heat. Add the shallots, 1 teaspoon salt and 1/4 teaspoon pepper, and cook until the shallots are softened, about 3 minutes. Add the garlic and cook until aromatic, about 30 seconds. Add the edamame and snap peas and cook until warmed through, about 3 minutes. Season with salt and pepper.
- Divide the vegetable mixture among 4 serving plates. Top with a piece of salmon and drizzle with the glaze.
SALMON WITH BLACK OLIVE VINAIGRETTE AND BRAISED ARTICHOKES
Steps:
- Preheat oven to 350 degrees F. Place all ingredients, except the artichokes, in a medium saucepan and bring to a simmer. Place the artichoke hearts a small baking dish and pour the mixture over them. Cover and bake in the oven for 30 to 40 minutes, or until tender. Serve with lots of bread to sop up juice.
- Combine all ingredients in a blender and blend until smooth. Season with salt and pepper to taste.
- Place salmon in a small baking dish and pour 1/2 cup of the vinaigrette over. Marinate for 15 minutes. Preheat grill or grill pan over high heat. Remove salmon from marinade and season with salt and pepper to taste and grill for 3 to 4 minutes on each side, brush with the reserved vinaigrette every 2 minutes.
GRILLED SALMON WITH OLIVE-TOMATO VINAIGRETTE
Grilled salmon drizzled with olive-tomato vinaigrette and topped with slices olives is a crowd-pleaser every time. A generous spoonful of homemade olive sauce complements the natural flavors of salmon, creating a light, but savory entree.
Provided by cannedfood
Categories < 30 Mins
Time 20m
Yield 8 , 8 serving(s)
Number Of Ingredients 10
Steps:
- Mix the green and black olives, tomato paste, olive oil, vinegar, lemon juice and water. Set aside; store in the refrigerator if kept longer than 4 hours.
- Heat grill to high. Season the flesh side of the salmon with Italian seasoning and spray liberally with olive oil. Spray the rack of the grill with oil and grill the fish flesh-side down until browned, about 5 minutes. Flip with a wide, long-handled spatula and grill until the fish flakes to gentle pressure. Depending on the thickness of the fillet this will take anywhere from 5 to 10 minutes more. Slip the spatula between the skin and the flesh. Lift the fish onto a cutting board or serving platter; the skin will stick to the grill (it can be scraped off later). Spoon the olive sauce over the salmon and serve.
- Servings: 8.
- Nutritional Information Per Serving: Calories 370; Total fat 23g; Saturated fat 4g; Cholesterol 85mg; Sodium 400mg; Total carbohydrate 4g; Fiber 1g; Protein 37g; Vitamin A 10%DV*; Vitamin C 10%DV; Calcium 4%DV; Iron 8%DV.
- *Daily Value.
Nutrition Facts : Calories 277.7, Fat 13.6, SaturatedFat 2, Cholesterol 88.7, Sodium 250.3, Carbohydrate 3.2, Fiber 0.9, Sugar 1.5, Protein 34.6
BROILED SALMON WITH OLIVE-TOMATO VINAIGRETTE
Enjoy the heart-healthy benefits of this savory salmon dish. Broiled to perfection and topped with a zesty vinaigrette, this dish is not only rich in omega-3 fatty acids, but its bold flavor will captivate your senses.
Provided by cannedfood
Categories < 30 Mins
Time 30m
Yield 8 , 8 serving(s)
Number Of Ingredients 10
Steps:
- Mix black and green olives, tomato paste, olive oil, wine vinegar, lemon juice and water. Set aside; store in refrigerator if kept longer than 4 hours.
- Heat broiler; position oven rack so salmon will be 5 to 6 inches from heat. Season flesh-side of salmon with seasoning, and spray liberally with oil. Spray broiler pan lightly with olive oil or use foil to minimize cleanup. Start fish flesh-side down; grill until browned, about 5 minutes. Broil, turning once, until fish flakes under gentle pressure. Depending on the thickness of the fillet, this will take anywhere from 5 to 10 minutes more.
- Slip spatula between skin and flesh of fish. Lift fish onto a cutting board or serving platter; if skin sticks to broiler pan, it can be scraped off later. Spoon olive sauce over salmon and serve.
Nutrition Facts : Calories 297.7, Fat 15.2, SaturatedFat 2.4, Cholesterol 78.4, Sodium 253.7, Carbohydrate 3.1, Fiber 0.8, Sugar 1.5, Protein 35.5
SALMON NIçOISE SALAD WITH BLACK OLIVE VINAIGRETTE
Provided by Maggie Ruggiero
Categories Salad Egg Olive Potato Quick & Easy Backyard BBQ Dinner Lunch Salmon Green Bean Grill Grill/Barbecue Healthy Gourmet Pescatarian Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added
Yield Makes 4 servings
Number Of Ingredients 17
Steps:
- Prepare a gas grill for direct-heat cooking over medium heat; see Grilling Procedure .
- Whisk together dressing ingredients in a bowl.
- Cover potatoes with water in a 4-quart pot and season well with salt. Bring to a boil, then reduce heat and simmer, uncovered, until just tender, 15 to 20 minutes.
- While potatoes cook, season salmon with 1/2 teaspoon salt and 1/4 teaspoon pepper. Oil grill rack, then grill salmon, covered, turning once, until just cooked through, 8 to 10 minutes total. Cool slightly, then gently break into large flakes. If desired, reserve skin for crumbling over salad.
- Transfer potatoes with a slotted spoon to a bowl. Add green beans to boiling water and cook, uncovered, until crisp-tender, 4 to 5 minutes. Drain and transfer to an ice bath to stop cooking.
- Halve potatoes while still warm and toss with 2 tablespoons dressing.
- Toss green beans, cherry tomatoes, and arugula with enough dressing to coat, then toss with potatoes. Divide among plates with salmon and eggs. Sprinkle with basil (and salmon skin, if using). Serve with lemon wedges and remaining dressing.
POLENTA CRUSTED SALMON WITH TOMATO AND OLIVE VINAIGRETTE
Lovely dish, very simple to prepare. The polenta crust, crispy on the outside and keeps the fish moist on the inside.You may serve with fresh peas. I use a knob of butter alongwith the oil when frying the fish fillets, it just gives that extra flavour.
Provided by AaliyahsAaronsMum
Categories < 60 Mins
Time 38m
Yield 2-4 serving(s)
Number Of Ingredients 16
Steps:
- To make the vinaigrette, in a bowl add the crushed garlic, mustard, vinegar, lemon juice, olive oil and a good seasoning of salt and black pepper, and whisk thoroughly.
- Half an hour before serving, add the tomatoes, olives and chopped parsley.
- For the crust, just combine chopped parsley, garlic and polenta or semolina on a plate, season with salt and pepper and give it a good mix.
- Beat the eggs in a shallow dish.
- Wipe dry the the salmon fillets with kitchen paper.
- Dip the fillets first in the egg and then coat them with the polenta mixture, pressing it on well.
- In a very large frying pan, heat the oil over a high heat.
- When hot add the fish, then turn the heat down to medium and cook the fish for about 3-4 minutes on each side, depending on the thickness of the fish fillets.
- Drain on absorbent kitchen paper.
- To serve, spoon a small portion of vinaigrette onto a plate and place the fillet on top and serve the rest of the vinaigrette separately.
Nutrition Facts : Calories 1300.2, Fat 93.5, SaturatedFat 13.6, Cholesterol 261.7, Sodium 619.6, Carbohydrate 48.1, Fiber 6.6, Sugar 3.8, Protein 68.9
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- Preheat oven to 325°F with rack in middle position. Whisk together 1/2 cup oil and paprika in a small bowl. Set aside 1 tablespoon oil mixture; stir lemon zest and juice into remaining oil mixture in small bowl. Place salmon in a large baking dish; sprinkle both sides with 21/2 teaspoons salt and 1/2 teaspoon pepper. Tuck tapered end of salmon under if needed to fit in dish. Pour lemon-paprika mixture over salmon. Bake in preheated oven until thickest part of salmon flakes easily with a fork, 30 to 35 minutes, spooning lemon-paprika mixture in baking dish over salmon every 10 minutes. Remove from oven; let rest 5 minutes.
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