GLAZED SALMON WITH SPICED CARROTS
Get ready for a fantastic one-pan dinner bursting with flavor. We broil this honey-mustard glazed salmon and serve it with carrots tossed in a spiced lime and almond dressing boosted with fresh mint.
Provided by Food Network Kitchen
Categories main-dish
Time 25m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Preheat the broiler. Lightly oil the broiler pan. Toss the carrots with 1 tablespoon olive oil in a bowl, then spread out on one side of the pan. Broil until the carrots begin to soften, 2 to 3 minutes.
- Meanwhile, whisk 2 tablespoons olive oil, the honey, mustard and 1 tablespoon lime juice in a small bowl. Brush the tops and sides of the salmon with the glaze. Put the salmon, skin-side down, on the other side of the broiler pan next to the carrots and season with salt and pepper. Broil until the salmon is golden brown and just cooked through and the carrots are crisp-tender, 5 to 7 minutes.
- Whisk the remaining 1 tablespoon each olive oil and lime juice, the coriander, cumin, cinnamon, mint and almonds in a bowl. Add the carrots and toss to combine; season with salt and pepper. Serve the salmon with the carrots and lime wedges.
STICKY SOY SALMON WITH BROCCOLINI AND LIME RICE
Provided by Ree Drummond : Food Network
Categories main-dish
Time 25m
Yield 4 servings
Number Of Ingredients 12
Steps:
- For the lime rice: Cook the rice according to the package instructions and keep warm.
- For the salmon: Heat a large skillet over medium-high heat. Add the vegetable oil and heat until the oil shimmers. Add the salmon flesh-side down and sear until golden brown, about 3 minutes.
- Meanwhile, make the glaze: Whisk together the honey, soy sauce, vinegar, ginger, garlic and lime juice in a bowl.
- Turn the fish over and add the soy mixture to the bottom of the pan. Bring the soy mixture to a simmer and spoon over the top of the salmon as it cooks until cook through, 5 to 7 minutes.
- Meanwhile, bring a pot of water with a steamer insert to the boil over high heat. Add the broccolini, cover and steam until crisp-tender, 4 to 5 minutes.
- Remove the fish to a plate. Add the lime slices to the skillet and simmer until the glaze is super sticky, about 3 minutes more.
- Add the lime zest to the rice and stir. Tip onto a platter. Arrange the broccolini on top and place the salmon, glaze and lime slices on the broccolini, then sprinkle over the cilantro.
PLANKED EVERYTHING BAGEL SPICED SALMON
Provided by Michael Symon : Food Network
Categories main-dish
Time 1h5m
Yield 6 servings
Number Of Ingredients 3
Steps:
- Soak a large cedar plank (big enough to fit the entire salmon fillet) in water for at least 30 minutes.
- Set up your grill for indirect heat. If using a charcoal grill, build the coals on one side only. If using a gas grill, heat one side only. Allow the temperature to heat to 350 degrees F.
- While your grill is coming up to temperature, prepare the salmon. Place the salmon skin-side down on the cedar plank. Brush the flesh side of the salmon with the mustard, then liberally season with the everything spice.
- Place on the indirect heat side of the grill, close the lid, and cook until the salmon reaches an internal temperature of 125 degrees F, 20 to 22 minutes. Cook the salmon longer if you like it more done. Cut into slices and serve.
- Oven method: Bake on a rimmed baking sheet at 350 degrees F until the salmon reaches an internal temperature of 125 degrees F, 20 to 22 minutes.
SALMON BURGERS WITH SPICY QUICK-PICKLED VEGETABLES
Provided by Valerie Bertinelli
Categories main-dish
Time 2h
Yield 6 servings
Number Of Ingredients 23
Steps:
- Add the green onion, pepper, ginger, garlic and lime zest to a 12-to-14 cup food processor fitted with the blade attachment. Pulse until the vegetables are finely chopped. Add the salmon, panko, cilantro stems, sweet chili sauce, sesame oil and soy sauce. Pulse to roughly chop the salmon and incorporate into the vegetable mixture. The mixture should be chunky, not a paste. Lightly coat clean hands with nonstick cooking spray and form 6 patties the same shape and size as the buns, about 1/2 cup each.
- Heat a large nonstick skillet over medium-high heat. Add the vegetable oil and swirl to cover the pan. Add the patties and cook until the internal temperature is 145 degrees F, about 4 minutes per side.
- Assemble the burgers: Lay buns cut side-up on a clean work surface. Spread the mayonnaise evenly inside all of the buns. Place a salmon patty on each of the bottom buns, top with desired amount of pickled vegetables and cilantro leaves. Place bun tops on and serve.
- Add the vinegar, 1/2 cup of water, pickling spice and 1/2 teaspoon of salt to a small saucepan. Over medium heat bring the mixture to a simmer, then turn off the heat and add the cucumbers, carrot, shallot and chile. Cool completely. Refrigerator in an airtight container for up to 5 days.
SALMON SPREAD II
Poached salmon elevates a simple cream cheese spread to new heights! Serve with crackers.
Provided by CHRISTINEPAAVOLA
Categories Appetizers and Snacks Dips and Spreads Recipes Cheese Dips and Spreads Recipes Cream Cheese Spreads Recipes
Time 30m
Yield 24
Number Of Ingredients 8
Steps:
- In a medium saucepan of simmering water, poach the salmon filets 10 minutes, or until flaky and tender.
- In a medium bowl, mix together cream cheese, sour cream, green onions, salt, hot pepper sauce, lemon juice and Worcestershire sauce.
- Flake salmon into the mixture. Cover and refrigerate 8 hours, or overnight, before serving.
Nutrition Facts : Calories 78.7 calories, Carbohydrate 0.8 g, Cholesterol 23.5 mg, Fat 6.3 g, Protein 4.6 g, SaturatedFat 3.1 g, Sodium 97.4 mg, Sugar 0.2 g
SPICY SALMON PATTIES
Made with canned salmon, these patties are good hot or cold. I usually serve them on buns with slices of ripe tomato, sweet red onion, and red and green bell pepper. -Barbara Coston of Little Rock, Arkansas
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 4 servings.
Number Of Ingredients 12
Steps:
- Place the first 5 ingredients in a blender or food processor; cover and process until mixture resembles fine crumbs. , In a bowl, combine the eggs, salmon, onion, green pepper, jalapeno, garlic and 1/2 cup crumb mixture. Shape into eight 1/2-in.-thick patties. Coat with remaining crumb mixture., In a large nonstick skillet over medium heat, cook patties in oil until golden brown, 4-5 minutes on each side.
Nutrition Facts : Calories 339 calories, Fat 18g fat (3g saturated fat), Cholesterol 176mg cholesterol, Sodium 607mg sodium, Carbohydrate 13g carbohydrate (2g sugars, Fiber 2g fiber), Protein 30g protein. Diabetic Exchanges
BAKED SALMON FILLET WITH PICKLED CRANBERRIES, PARSLEY & PISTACHIOS
Balance out an oily fish, such as salmon, with homemade pickled cranberries. They also add a fun, Christmassy feel to the dish
Provided by Rick and Katie Toogood
Categories Dinner, Main course
Time 45m
Yield Serves 6-8
Number Of Ingredients 13
Steps:
- Make the pickled cranberries a week or two ahead. Put the vinegar and sugar in a pan over a medium heat and bring to the boil. Stir in the remaining ingredients and continue to boil for 4 mins. Pour the mixture into a 1-litre sterilised jar, or two smaller ones, and seal well, then leave to cool. Chill in the fridge for at least a week.
- Heat the oven to 200C/180C fan/gas 6. Toast the breadcrumbs in a dry frying pan for 2-3 mins until golden and toasted, then tip onto a plate and leave to cool.
- Combine the breadcrumbs, thyme, sumac, lemon zest and some seasoning in a mixing bowl. Drizzle with the 5 tbsp olive oil and mix in thoroughly.
- Lay a piece of baking parchment on a baking tray large enough to fit the salmon fillet. Put the salmon fillet skin-side down on top, and carefully spread the crust mixture over the top of the salmon. Don't press the mixture down too much. Drizzle with a little extra olive oil.
- Bake the salmon for 20-25 mins ideally until it is just cooked and the crust has turned a golden colour. Once cooked, transfer to a serving platter and garnish with the pistachios, some drained pickled cranberries and the parsley. Try serving with buttered greens and roast new potatoes.
Nutrition Facts : Calories 451 calories, Fat 26 grams fat, SaturatedFat 4 grams saturated fat, Carbohydrate 25 grams carbohydrates, Sugar 18 grams sugar, Fiber 3 grams fiber, Protein 28 grams protein, Sodium 0.3 milligram of sodium
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SKILLET SALMON WITH PICKLE-Y SALAD RECIPE | BON APPéTIT
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- Cook garlic, vinegar, coconut aminos, fish sauce, and sugar in a small saucepan over medium-high, stirring occasionally, until reduced enough to coat a spoon, 7–9 minutes. Let cool.
- Toast almonds in a dry small skillet over medium heat, tossing occasionally, until slightly darkened and fragrant, 5–8 minutes. Let cool, then coarsely chop.
- Meanwhile, pour 2 Tbsp. oil into a cold large nonstick skillet. Season salmon with salt and pepper and place, skin side down, in oil. Set over medium heat and cook, pressing fillets gently with a spatula so skin makes good contact with the pan, until skin is browned and crisp, 5–7 minutes. Press down in the center of fillets if they begin to lift from pan. Turn fillets over and cook on flesh side until just cooked through, about 1 minute.
- Combine daikon, carrots, almonds, half of the glaze, and remaining 1 Tbsp. oil in a medium bowl and toss to coat. Add a pinch of salt and toss again.
SALMON NDUJA RECIPE | BON APPéTIT
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5/5 (1)Estimated Reading Time 1 minServings 1.67
- Place salmon in a blender. Bring chiles, cream, butter, paprika, and kosher salt to a boil in a small saucepan over medium-high heat, stirring to melt butter (adjust heat if needed to keep mixture from boiling over). Immediately pour into blender and blend on low speed to combine. Increase speed and blend until mixture is thick and emulsified (it should be smooth and spreadable). Transfer nduja to an airtight container; cover and chill until set, 1½–2 hours.
- Meanwhile, place currants in a small bowl. Bring vinegar to a simmer in a small saucepan and pour over currants; let sit until plumped, about 30 minutes. Drain currants.
- Spread nduja onto crackers and top with dill, chives, and pickled currants. Sprinkle with sea salt.
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