CILANTRO LIME SALMON
Provided by Ree Drummond : Food Network
Categories main-dish
Time 16m
Yield 2 servings
Number Of Ingredients 9
Steps:
- Add the oil and 1 tablespoon of the butter to a nonstick skillet and place over medium-high heat. Season the salmon on both sides with salt and pepper. Add the fish to the skillet and cook for 3 to 4 minutes per side, depending on the thickness of the fish and the degree of doneness you like. Remove from the skillet and keep warm.
- Return the skillet to medium heat and add the honey, soy, remaining 2 tablespoons butter and half of the lime zest and juice. Cook, stirring, until the butter melts and starts to bubble. Cook for a minute until the sauce thickens a little. Add the salmon and spoon over the sauce. Cook for another minute, basting as you go. Sprinkle generously with the cilantro.
- Stir the remaining lime juice and zest into the cooked rice. Serve the salmon with the rice, extra sauce and lime wedges on the side.
MAKE-AHEAD SMOKED SALMON SPREAD
Smoked salmon with chives and lemon pepper. Serve with table water crackers.
Provided by Heidi Turner
Categories Appetizers and Snacks Dips and Spreads Recipes Cheese Dips and Spreads Recipes Cream Cheese Spreads Recipes
Time 1h10m
Yield 24
Number Of Ingredients 7
Steps:
- Stir together the cream cheese, sour cream, heavy cream, lemon pepper, and dill in a bowl until smooth. Fold in the green onions and smoked salmon until evenly mixed. Refrigerate 1 hour before serving.
Nutrition Facts : Calories 63.2 calories, Carbohydrate 0.7 g, Cholesterol 17.9 mg, Fat 5.6 g, Protein 2.7 g, SaturatedFat 3.3 g, Sodium 163.2 mg, Sugar 0.1 g
SMOKED SALMON WITH CILANTRO CREAM
Categories Appetizer No-Cook Cocktail Party Quick & Easy Salmon Sour Cream Cilantro Gourmet Sugar Conscious Pescatarian Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Serves 6 as an hors d'oeuvre
Number Of Ingredients 7
Steps:
- Finely chop cilantro and in a small bowl stir together with sour cream, lime juice, coriander seeds, and salt and pepper to taste. Arrange salmon on a platter and serve with cilantro cream and bread. Garnish salmon with lime halves.
TEQUILA CURED SALMON
Provided by Bobby Flay
Time P2DT45m
Yield 4 to 6 servings
Number Of Ingredients 35
Steps:
- On top of a layer of aluminum foil and plastic wrap (enough to make a pouch), put the salmon on a baking sheet skin-side down. Pat the top dry with paper towels. Combine the coriander, mustard and cumin seeds in a small saute pan over low heat and toast, stirring constantly until fragrant, about 2 minutes. Remove, let cool slightly and coarsely grind in a coffee grinder.
- Spread the chipotle over the top of the salmon fillet. Sprinkle the ground spices, lime zest and cilantro over and press into the flesh. Combine the salt and brown sugar in a bowl, drizzle with the tequila and then spread evenly over the salmon. Tightly wrap the salmon in the plastic wrap and aluminum foil. Place another baking sheet on top of the salmon and weigh down with bricks wrapped in foil or a heavy cutting board. Refrigerate for 48 hours.
- Remove the salmon from the refrigerator and scrape off the curing ingredients. When cured, the fish should have a raw appearance and a firm but not hard texture. Slice the salmon against the grain paper thin and serve with accompaniments of choice.
- Serving Suggestions: .
- Combine the vinegar, lime juice, sugar, salt, coriander seeds, mustard seeds and peppercorns in a small saucepan over high heat. Cook until the sugar and salt is dissolved. Remove from the heat and let cool for 5 minutes.
- Put the onions in a medium bowl, pour the vinegar mixture over and toss to coat. Cover and refrigerate for at least 1 hour and up to 48 hours before serving.
- Combine the cream cheese, goat cheese, milk and salt and pepper to taste in a food processor and process until smooth and fluffy. Scrape into a bowl and fold in the scallions and dill.;
- Combine the cream cheese, milk and salt and pepper to taste in a food processor and process until smooth and fluffy. Scrape into a bowl and fold in the cilantro and jalapeno.;
PASTA WITH CILANTRO, PEAS AND SMOKED SALMON
Categories Food Processor Herb Pasta Quick & Easy Salmon Pea Bon Appétit
Yield Serves 4
Number Of Ingredients 9
Steps:
- With processor running, drop garlic and chili through feed tube; chop finely. Add cilantro; chop finely. Add cream; blend until thick, using on/off turns. Add lime juice. Season sauce with salt and pepper.
- Cook pasta in large pot of boiling salted water until just tender but still firm to bite; add fresh peas if using and boil 2 minutes. Do not precook frozen peas. Drain pasta and peas. Return to same pot. Mix in sauce and thawed frozen peas if using. Add salmon and chives.
SMOKED SALMON TEA SANDWICHES WITH GINGER CILANTRO LIME BUTTER
Found this on the Food Network site. This one is a real crowd pleaser. I served it at a party and just didn't have enough. It's delicious, light, and smooth!
Provided by BNLNikki
Categories Lunch/Snacks
Time 5m
Yield 2 dozen, 10 serving(s)
Number Of Ingredients 8
Steps:
- Spread all of the bread slices generously with the ginger butter.
- Place slices of smoked salmon in an even layer on half of the bread slices.
- Top with remaining bread slices.
- Using a 2-inch flower-shaped cookie cutter, cut out the tea sandwiches.
- Remove the top slice of bread from each flower. Using a 3/4 to 7/8-inch round biscuit cutter, cut a circle from the center of each, discard the circle. Replace the slice, butter-side down, on the flower.
- GINGER-CILANTRO LIME BUTTER:.
- Place butter, cream cheese, ginger, lime juice, cilantro and salt in the bowl of a food processor. Pulse just until ingredients are combined, about 30 seconds.
- Transfer mixture to a sheet of parchment or waxed paper.
- Roll into a 1 1/2-inch wide log.
- Refrigerate until ready to use. Yield: 1 (7-ounce 10 by 1 1/2-inch) log.
Nutrition Facts : Calories 289.9, Fat 14.2, SaturatedFat 7.7, Cholesterol 36.2, Sodium 847.9, Carbohydrate 30.8, Fiber 1.5, Sugar 2.6, Protein 9.5
SMOKED SALMON, CREAM CHEESE AND CILANTRO STUFFED EGGS
These are scrumptious, different and salmon-colored. Oh, and addictive. The filling also makes a great spread for crackers or a dip for vegetables. It's my version of a recipe from Gourmet, 1995.
Provided by sugarpea
Categories Very Low Carbs
Time 20m
Yield 12 stuffed eggs
Number Of Ingredients 8
Steps:
- Halve eggs lengthwise.
- Combine egg yolks and all ingredients except cilantro in food processor and blend until smooth.
- Add chopped cilantro and blend just to combine.
- Fill egg whites with mixture using your favorite method; pastry bag with tip, plastic bag with corner cut off or by spoonful.
- Garnish with cilantro leaves.
Nutrition Facts : Calories 68.4, Fat 5, SaturatedFat 2.2, Cholesterol 113.8, Sodium 105, Carbohydrate 0.5, Sugar 0.3, Protein 4.9
PASTA WITH CILANTRO, PEAS, AND SMOKED SALMON
This is a simple yet delightful recipe that will get rave reviews at your next luncheon. If you don't like salmon, you can leave it out or substitute something else. There's something about the flavor of garlic, jalapenos, fresh cilantro, whipping cream, and fresh lime juice that is just TO-DIE-FOR delicious! I found this recipe on Epicurious.com, but it's a Bon Appetit recipe from April 1993.
Provided by AmyZoe
Categories One Dish Meal
Time 40m
Yield 8-10 serving(s)
Number Of Ingredients 12
Steps:
- Cook pasta in a large pot of boiling salted water until just tender but still firm to bite.
- Meanwhile, in food processor or blender blend garlic, jalapenos, and cilantro.
- Add whipping cream and blend until thick.
- Add lime juice and season with salt and pepper.
- When pasta is firm, add peas and cook for 2 minutes (do not cook if using frozen).
- Drain pasta and peas and return to same pot.
- Mix in sauce and thawed frozen peas.
- Add salmon and chives.
Nutrition Facts : Calories 315.4, Fat 13.7, SaturatedFat 7.5, Cholesterol 79.9, Sodium 174.2, Carbohydrate 37.1, Fiber 3.2, Sugar 2.9, Protein 11.4
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CILANTRO LIME SALMON - JO COOKS
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4.6/5 (35)Calories 471 per servingCategory Dinner, Lunch
- Preheat oven to 350 F degrees. Line a baking sheet with aluminum foil. Place the lime slices on the bottom of the sheet in a long line, we will place the salmon over this.
- Prep the rub and sauce: In a small bowl whisk together the paprika, chili powder, salt and pepper. In another bowl, stir together butter, lime juice, honey, and garlic.
- Prep the salmon: Rub the salmon on both sides with the dry rub then lay it over the lime slices on the baking sheet. Pour the honey/lime sauce evenly over the salmon. Fold the sides of foil up over the salmon, we don't want to cover the salmon just keep the sauce from spilling over.
- Bake: Transfer the baking sheet to the oven and bake for 15-20 minutes. Switch oven to broil and cook another 5 minutes. Sprinkle chopped cilantro over the top and serve.
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- Get two large bowls ready and divide cauliflower & arugula mixture between bowls. Arrange watercress to one side. Top with chopped mango, edamame and smoked salmon.
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