ONE TRAY OVEN BAKED HONEY CHILI LIME SALMON WITH POTATOES AND BEANS
Easy midweek cooking without compromising on flavour! Golden crunchy roasted potatoes with salmon glazed with chili, lime and honey and a side of greens to make it a complete meal. If you use smaller salmon, you can most certainly make this for 4.
Provided by Nagi | RecipeTin Eats
Categories Fish One Tray Dinner
Time 50m
Number Of Ingredients 15
Steps:
- Preheat oven to 180C/350F and place a large rimmed baking tray in the oven.
- Combine the Marinade ingredients in a bowl or ziplock bag. Add the salmon and set aside to marinate for 20 minutes (while the potatoes are roasting). (Note 2)
- Toss the Roast Potato ingredients in a bowl. Remove the tray from the oven and pour the potatoes onto the tray. Place in the oven and roast for 20 minutes. (Note 3)
- Combine the Beans ingredients into bowl you used for the potatoes (so residual butter sticks to beans) and toss.
- Remove salmon from the Marinade, reserving the Marinade.
- Remove tray from the oven. Move the potatoes to one side and place the salmon in the middle, skin side down. Pile the beans into one corn of the tray (don't spread them out, they will overcook).
- Sprinkle over the salt and pepper all over everything on the tray.
- Drizzle some Marinade on each salmon, then place the tray into the oven and bake for 4 minutes per 1/2 inch / 5 minutes per 1.5 cm of thickness (thickest part of the salmon). My salmon was 1.25 inches / 3 cm thick so I baked it for 10 minutes. (Note 4)
- Turn the grill/broiler onto maximum. (Note 5) Drizzle the remaining Marinade onto the salmon and grill for 2 minutes or until light golden on top.
- Rest for 3 minutes. Use a grater to grate frozen chili and lime zest over the salmon. Serve with lime wedges on the side.
Nutrition Facts : ServingSize 485 g, Calories 488 kcal, Carbohydrate 37 g, Protein 45 g, Fat 20 g, SaturatedFat 5.7 g, Cholesterol 103 mg, Sodium 935 mg, Fiber 7.3 g, Sugar 10.3 g
SPICED SALMON WITH MASH
A well rounded meal of potatoes and salmon. Nutritional for all the family.
Provided by Good Food team
Categories Dinner, Main course, Supper
Time 25m
Number Of Ingredients 9
Steps:
- Boil the potatoes for about 12 mins until tender. Heat the grill to high, stir the curry paste into 4 tbsp of the yogurt, then smear the mixture all over the salmon. Put the salmon in a large flameproof dish, skin-side up, and grill for 10 mins.
- Drain the potatoes and return to the pan. Add the remaining yogurt with the butter, chilli flakes and milk. Mash together with a potato masher or use an electric hand whisk to beat the mash to a really creamy texture, adding more milk if you need to. Stir the coriander leaves through. Pile onto plates, place the salmon next to it and drizzle with the cooking juices. Serve with grilled tomatoes.
Nutrition Facts : Calories 563 calories, Fat 28 grams fat, SaturatedFat 10 grams saturated fat, Carbohydrate 42 grams carbohydrates, Sugar 5 grams sugar, Fiber 3 grams fiber, Protein 39 grams protein, Sodium 0.54 milligram of sodium
WHITE BEAN, PARSLEY & GARLIC MASH
Canned beans and chickpeas are perfect for mashing when you need a speedy side dish
Provided by Good Food team
Categories Dinner, Side dish, Supper
Time 15m
Number Of Ingredients 6
Steps:
- Heat the olive oil in a saucepan and tip in the shallots (or onion). Cook gently for 5 mins, then add the garlic cloves and cook for another 2 mins until soft.
- Tip the cannellini beans into the pan and mash roughly, adding a little stock or water to loosen. Stir in the parsley with plenty of seasoning. Great with roast white fish, spicy chorizo and griddled scallops
BLACKENED SALMON WITH LIMA BEAN SMASHED POTATOES
Provided by Food Network Kitchen
Categories main-dish
Time 40m
Yield 4 servings
Number Of Ingredients 13
Steps:
- Put the potatoes in a saucepan; cover with cold water by 1 inch and season with salt. Bring to a boil, then reduce the heat to medium and simmer 8 minutes. Add the lima beans; simmer until the potatoes are fork-tender, 4 minutes. Reserve 1/4 cup cooking water, then drain and return to the pot. Add the sour cream, 1 tablespoon butter and the reserved cooking water. Season with salt and pepper and smash.
- Combine the paprika, thyme, cayenne and 1 teaspoon salt in a bowl; sprinkle on both sides of the salmon. Heat the vegetable oil in a large skillet over medium heat. Add the salmon and cook until browned and just cooked through, 3 to 4 minutes per side.
- Stir the scallions into the potatoes and top with the remaining 1 tablespoon butter. Serve with the salmon and lime wedges.
Nutrition Facts : Calories 423 calorie, Fat 17 grams, SaturatedFat 6 grams, Cholesterol 69 milligrams, Sodium 736 milligrams, Carbohydrate 36 grams, Fiber 5 grams, Protein 32 grams
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PORCINI-CRUSTED SALMON WITH WHITE BEAN MASH
From nevernothungry.com
Servings 4Estimated Reading Time 5 minsCategory Fish
- In the bowl of a food processor, add the garlic clove and pulse to mince. Add the cannellini beans and process until almost smooth. Add the olive oil and process until smooth. Place in a small saucepan and heat over low heat to warm. Whisk in the vegetable stock slowly to thin out the white bean mash to your desired consistency. Season to taste with salt and pepper. Hold over low heat until ready to serve.
- In a large skillet, heat the olive oil over medium-high heat and sauté the mushrooms for 8 to 10 minutes, until reduced in size and golden brown. Set aside. Discard the olive oil remaining in the pan. In the same skillet, sauté the bacon over medium heat for 10 to 12 minutes, until cooked through and slightly crispy. Drain on paper towels. Reserve 1/4 cup of the bacon drippings to make your vinaigrette. In the saucepan, add the bacon fat, red wine vinegar and Dijon mustard and whisk to combine. Stream in the 1 to 2 tablespoons extra-virgin olive oil. Season to taste with salt and pepper. Set aside.
- Preheat the oven to 400°. Heat the same skillet over medium heat with 1 to 2 tablespoons of olive oil. In the bowl of a food processor, add the dried mushrooms and process into a fine dust, about 1 minute. Pat the salmon filets dry with paper towels and season both sides with salt and pepper. Press the porcini dust into all sides of the salmon. Cook the salmon filets in the skillet for 4 minutes on one side. You may have to cook in two batches, depending on the size of your skillet and burner. Flip the salmon filets, add the reserved mushrooms and roast in the oven to approximately 4 to 5 minutes, or to your desired doneness.
- On your serving plates, spread the white bean mash. Mix a very small amount of the vinaigrette with the arugula and arrange on top of the white beans. Sprinkle the bacon over the top. Add one salmon filet to each plate and spread the mushrooms around the fish. Drizzle a little vinaigrette over the entire dish prior to serving.
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