BLACKENED SALMON WITH BLUE CHEESE SAUCE
Provided by Aaron McCargo Jr.
Categories main-dish
Time 20m
Yield 4 servings
Number Of Ingredients 11
Steps:
- Preheat oven to 400 degrees F.
- In a small bowl, combine the Italian seasoning, black pepper, paprika, salt, and cayenne. Season each piece of fish with the rub.
- Heat a large skillet over medium-high heat and add the butter and oil. Once the butter has melted, add the fish and cook about 2 minutes per side.
- Transfer the whole pan to the oven and cook for another 4 to 6 minutes.
- For the sauce:
- Place the white wine into a medium saucepan and reduce by half. Add the heavy cream and allow to reduce. Add the blue cheese and whisk until smooth. Serve on top of the salmon.
SALMON CASSEROLE
This quick and easy salmon casserole is nutritious and delicious, making it the perfect weeknight meal!
Provided by Debby Mayne
Categories Seafood and Fish
Time 55m
Number Of Ingredients 13
Steps:
- Preheat oven to 350˚ F. Spray the inside of a 7" x 11" casserole dish with nonstick cooking spray.
- In a medium mixing bowl, whisk the eggs. Stir in the cream of mushroom soup, dill, onion powder, black pepper, and Worcestershire sauce.
- Add the salmon, breadcrumbs, bell pepper, onion, garlic, and half of the shredded cheese. Mix well.
- Pour the mixture into the casserole dish. Bake uncovered for 40 minutes.
- Sprinkle the rest of the shredded cheese over the casserole and bake for an additional 5-10 minutes, or until the cheese melts and turns a light golden brown.
- Remove the casserole from the oven and let it rest for about 5 minutes.
- Cut into 6 servings. Enjoy!
Nutrition Facts : Calories 336 calories, Carbohydrate 14 grams carbohydrates, Cholesterol 159 milligrams cholesterol, Fat 20 grams fat, Fiber 2 grams fiber, Protein 25 grams protein, SaturatedFat 8 grams saturated fat, ServingSize 1, Sodium 522 milligrams sodium, Sugar 4 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 10 grams unsaturated fat
SLOW COOKER SALMON CASSEROLE
Steps:
- Stir water, salmon, white rice, chicken soup, broccoli soup, dill, and lemon pepper together in the crock of your slow cooker.
- Cook on High for 2 hours.
- Stir peas into the salmon mixture and continue cooking for 1 hour more.
Nutrition Facts : Calories 479.4 calories, Carbohydrate 63.3 g, Cholesterol 43.5 mg, Fat 11.1 g, Fiber 2.9 g, Protein 28.3 g, SaturatedFat 2.7 g, Sodium 1070.1 mg, Sugar 3.6 g
BLUE CHEESE BAKED SALMON
A friend mentioned baking salmon with blue cheese at dinner one night. Salmon? Blue Cheese? Sounded YUM to me! I couldn't find an actual recipe here so I came up with my own.
Provided by Raevin
Categories Very Low Carbs
Time 30m
Yield 4-6 serving(s)
Number Of Ingredients 4
Steps:
- 1. Preheat oven to 375 degrees.
- 2. Place salmon fillets in pan.
- 3. Lightly season both sides with salt and pepper.
- 4. Spoon 1 -2 tablespoons of blue cheese dressing over the top of the salmon. Put enough to cover the top of the fillet.
- 5. Bake for 25 minutes (or until the fish flakes easily) in oven.
- 6. Option using blue cheese crumbles: Bake for 20 minutes, spread the blue cheese crumbles on top and bake another 5 minutes.
Nutrition Facts : Calories 476.8, Fat 21.8, SaturatedFat 3.8, Cholesterol 151, Sodium 397.9, Carbohydrate 0.7, Fiber 0.1, Sugar 0.5, Protein 65.4
CREAMY SALMON PASTA
Indulge in this creamy salmon dish for two. It's comforting and filling, and ready in just 30 minutes. Serve with a green salad
Provided by Anna Glover
Categories Dinner
Time 30m
Number Of Ingredients 9
Steps:
- You can either steam or roast the salmon, depending if you want to turn the oven on or not. To roast, heat the oven to 200C/180C fan/gas 6, place on a baking tray, drizzle with oil and roast for 12 mins until opaque and the flesh starts to flake when pressed. To steam, place the fillets skin-side down in a steamer, and steam over a pan of simmering water for 8-10 mins until cooked.
- While the salmon is cooking, boil the pasta for 10 mins until al dente, then drain, reserving 100ml of the pasta water.
- Heat the oil on a medium heat in a wide frying pan and fry the shallot for 6 mins until softened, but not turning golden. Add the garlic and fry for a minute more until fragrant. Add the wine, bubble for a few minutes until reduced by half, then add the cream and season well. Bring to a very gentle simmer.
- Flake the cooked salmon into big chunky pieces, leaving the skin behind. Add to the sauce with the cooked pasta. Add the lemon zest, a squeeze of the juice and most of the dill. Add a splash of the pasta water to the sauce to coat the pasta if you need to. Toss gently to keep the salmon in big pieces. Check the seasoning, if using double cream you may need a squeeze more lemon juice. Grind over some black pepper and scatter over the remaining dill. Serve with a green salad.
Nutrition Facts : Calories 1140 calories, Fat 77 grams fat, SaturatedFat 38 grams saturated fat, Carbohydrate 61 grams carbohydrates, Sugar 6 grams sugar, Fiber 6 grams fiber, Protein 39 grams protein, Sodium 0.23 milligram of sodium
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