SIMPLE SALMON WITH BALSAMIC SAUCE
Simply delicious and tender baked salmon, with fresh squeezed lemon, butter, and chopped fresh parsley, is basted in a rich balsamic sauce.
Provided by Anonymous
Categories Main Dish Recipes Seafood Main Dish Recipes Salmon Baked Salmon Recipes
Time 45m
Yield 4
Number Of Ingredients 8
Steps:
- Preheat oven to 375 degrees F (190 degrees C).
- Dip salmon fillets in melted margarine, covering both sides. Place in a baking dish. Squeeze lemons evenly over each fillet.
- Whisk balsamic vinegar, soy sauce, sugar, and garlic together in a bowl; spoon over salmon fillets. Sprinkle with parsley; drizzle any remaining butter over fillets.
- Bake in the preheated oven until fish is opaque and flakes easily with a fork, about 30 minutes. Remove from oven and cover with aluminum foil for 3 minutes before serving.
Nutrition Facts : Calories 364.2 calories, Carbohydrate 9.8 g, Cholesterol 50.4 mg, Fat 24.7 g, Fiber 0.3 g, Protein 25 g, SaturatedFat 6.4 g, Sodium 686 mg, Sugar 8.7 g
STUFFED SALMON IN FLAKY DOUGH
Provided by Food Network
Categories dessert
Time 1h20m
Yield 8 to 10 servings
Number Of Ingredients 16
Steps:
- To make the mushroom-shrimp stuffing: Heat the tablespoon of butter in a skillet. When it is hot but not smoking, add the shallots. Saute for about 1 minute, until the shallots have softened, then add the mushrooms, and cook over medium to high heat until they have released their juice. When that juice has evaporated and the mixture starts sizzling again, add the shrimp, and cook for about 1 minute, just long enough for the shrimp pieces to change color. Season with the pepper, salt, and chives. Cool.
- When ready to assemble the dish, line a large cookie sheet with parchment paper. Roll the dough into a 16-inch square. Cut a 16-inch-long strip from the dough measuring 5 to 6-inches wide, and place it on the diagonal on the parchment paper. Place one of the salmon fillets on top, and sprinkle it lightly with salt and pepper. Spread the cooled mushroom-shrimp stuffing evenly on top, then cover the stuffing with the remaining salmon fillet.
- Take care to arrange the fillets so that the thinner part of the fillet on the bottom corresponds to the larger, thicker part of the fillet on top (tail to head and head to tail), and the shape and thickness are the same throughout. This way the salmon will cook evenly.
- Roll the remaining, wider strip of dough up onto your rolling pin, then unroll it on top of the second fillet. Brush off any flour from the surface of the dough, and press it all around the edges, so it conforms to the fish shape underneath. The large top layer of dough will stick around the edge to the layer of dough underneath. Press the two layers of dough gently around the edge so they adhere well together, then place in the freezer for about 10 minutes to firm up the dough. This will make trimming and decorating the "fish" easier. Preheat the oven to 375 degrees.
- After 10 minutes, remove the "fish" from the freezer, and trim the excess dough all around the edge to create a fish outline with dorsal fins as well as a tail from the extra dough around the salmon. Make a gill with a strip of the trimmed dough, and cut and position a round piece of dough for the eye. Continue decorating as you fancy.
- Break the whole egg into a small bowl, and remove about half the white. Beat the remaining egg in the bowl with a fork to make a wash for coating the "fish". Brush the salmon with the egg. Holding the tip from a pastry bag (large end down) at an angle, press it lightly into the "fish" to simulate scales. Bake in the 375 degree F oven for 35 to 40 minutes. Remove and set aside, uncovered, in a warm place while you make the sauce.
- Foamy lemon sauce: Whisk together 1 cup of the chicken stock and the potato starch in a saucepan, and bring to a boil. Whisk the egg yolks and the remaining chicken stock in a bowl, then pour into the hot stock, and whisk constantly over medium heat for about 2 minutes, or until the sauce thickens and foams, but don't let it boil. It should reach a temperature of 180 degrees, the temperature needed to cook the eggs and the starch and to thicken the sauce. Whisk in the salt and cayenne, then remove the saucepan from the heat, stir in the lemon juice, and set aside. The sauce should have doubled in volume.
- Using 2 long hamburger spatulas, transfer the "fish" to a serving platter. To serve, cut into 1 to 1 1/2-inch slices, and arrange on warm individual plates. Spoon some sauce around the slices, and serve immediately.
SALMON WITH BALSAMIC-HONEY GLAZE
Look no further-you've just found the first, last and only way you'll ever want to fix salmon again. The sweet and tangy flavors blend beautifully in this easy-to-remember recipe. -Mary Lou Timpson, Centennial Park, Arizona
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 8 servings.
Number Of Ingredients 10
Steps:
- Combine the first 6 ingredients in a small saucepan. Bring to a boil; cook and stir for 4-5 minutes or until thickened., Place salmon skin side down on a greased 15x10x1-in. baking pan. Sprinkle with salt and pepper. Spoon glaze over salmon; top with oregano., Bake, uncovered, at 400° until fish flakes easily with a fork, 12-15 minutes.
Nutrition Facts : Calories 319 calories, Fat 17g fat (3g saturated fat), Cholesterol 85mg cholesterol, Sodium 323mg sodium, Carbohydrate 9g carbohydrate (8g sugars, Fiber 0 fiber), Protein 29g protein. Diabetic Exchanges
SEARED SALMON WITH BALSAMIC SAUCE
A friend gave me this quick and easy approach to salmon. It has a mildly sweet sauce and is such a hit that I've passed it to other fish fans. -Trish Horton, Colorado Springs, Colorado.
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 4 servings.
Number Of Ingredients 8
Steps:
- Sprinkle salmon with salt. In a large nonstick skillet, heat oil over medium heat. Place salmon in skillet, skin side up; cook until fish just begins to flake easily with a fork, 4-5 minutes on each side. Remove from pan; keep warm., In same skillet, combine water, vinegar, lemon juice and brown sugar. Bring to a boil; cook until liquid is reduced to about 1/3 cup, stirring occasionally. Serve salmon with sauce; sprinkle with pepper.
Nutrition Facts : Calories 231 calories, Fat 13g fat (2g saturated fat), Cholesterol 57mg cholesterol, Sodium 353mg sodium, Carbohydrate 9g carbohydrate (9g sugars, Fiber 0 fiber), Protein 19g protein. Diabetic Exchanges
STUFFED SALMON
Yummy stuffed salmon. Best serve with some steamed asparagus and baby carrots. Pair with Chardonnay.
Provided by pchow98
Time 45m
Yield 2
Number Of Ingredients 10
Steps:
- Heat 1 teaspoon oil in a skillet over medium heat; stir in onion. Cook and stir until the onion has softened and turned translucent, about 5 minutes. Remove from the heat and transfer to a bowl.
- Combine cream cheese and blue cheese in a microwave-safe bowl. Heat on high for 25 seconds.
- Add cheese mixture, spinach, bread crumbs, garlic, salt, and pepper to the onions; mix until well combined. Put stuffing in the freezer until chilled, 15 to 20 minutes.
- Preheat the oven to 350 degrees F (175 degrees C). Line a baking dish with parchment paper.
- Cut salmon into 2 portions. Slice each portion in half, leaving a connecting point at one side.
- Heat remaining oil in a skillet over medium heat. Add salmon and fry until colored a bit, about 15 seconds per side. Transfer salmon to the prepared baking dish.
- Take stuffing out of the freezer and make into 2 balls. Put 1 ball into each salmon portion.
- Bake in the preheated oven until fish flakes easily with a fork, 15 to 17 minutes. Garnish with lemon juice.
Nutrition Facts : Calories 446.2 calories, Carbohydrate 7.4 g, Cholesterol 122.4 mg, Fat 33.2 g, Fiber 0.9 g, Protein 29.6 g, SaturatedFat 17.1 g, Sodium 489.3 mg, Sugar 1.4 g
STUFFED SALMON WITH SRIRACHA CREAM SAUCE
Make and share this Stuffed Salmon With Sriracha Cream Sauce recipe from Food.com.
Provided by gailanng
Categories Asian
Time 50m
Yield 2 serving(s)
Number Of Ingredients 16
Steps:
- In small bowl, combine cornstarch and 1/4 cup water. Stir to dissolve cornstarch.
- Combine soy sauce, pineapple juice, brown sugar, ground ginger, garlic powder and honey in small saucepan. Bring to simmer over medium heat. Once brown sugar has melted, add cornstarch mixture and simmer, stirring, until sauce thickens to coat back of spoon. Remove from heat and cool.
- Once sauce cools, transfer to container or ziptop bag with salmon. Refrigerate at least 30 minutes or up to 24 hours.
- Heat oven to 400*F.
- In small bowl, combine mayonnaise and sweetened condensed milk. Starting with 1 tablespoons, add sriracha until desired level of spice is reached. Note: The more you whisk the saucier it will become for drizzling consistency.
- Line baking dish with aluminum foil and spray with nonstick cooking spray.
- Remove salmon from marinade and place on cutting board. Carefully slit the side of each piece of salmon, making a long pocket, being careful not to cut through to the other side. Carefully insert 1 tablespoon cream cheese into each pocket and press fish to seal.
- Place salmon in baking dish and sprinkle each piece with 1/2 tablespoon sesame seeds. Cover with foil and bake for 20-25 minutes, or until salmon is cooked through. Note: In the last 4-5 minutes, you can remove the foil and allow to carmelize under the broiler.
- Serve salmon drizzled with sriracha cream sauce and sprinkled with green onions (as a serving suggestion, over a bed of jasmine rice).
Nutrition Facts : Calories 842.9, Fat 35.7, SaturatedFat 8.2, Cholesterol 113.5, Sodium 2634.8, Carbohydrate 91.1, Fiber 1.6, Sugar 69.5, Protein 42.5
OVEN ROASTED SALMON WITH BALSAMIC SAUCE
Roasting is one of the fastest and easiest ways to prepare salmon. Stir up this simple sauce and enjoy!
Provided by Lorrie in Montreal
Categories < 30 Mins
Time 20m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- Preheat oven to 450°F.
- Line a baking sheet or shallow baking dish with foil.
- Place the salmon fillet or steaks skin-side down on the prepared baking sheet.
- Stir together the sauce ingredients and spoon or spread the mixture over the salmon.
- Sprinkle with sesame seeds.
- Bake for 11-12 minutes per inch, until the fish flakes with a fork.
- Use a thin spatula to remove the fish from the pan, and try to leave the skin behind on the foil.
- Serve immediately.
More about "stuffed salmon with balsamic butter sauce food"
STUFFED SALMON WITH BALSAMIC BUTTER SAUCE – RECIPES NETWORK
From recipenet.org
Servings 4
OVEN ROASTED SALMON WITH BALSAMIC SAUCE : OPTIMAL RESOLUTION …
From recipeschoice.com
BALSAMIC SALMON {GLAZED AND BAKED} – WELLPLATED.COM
From wellplated.com
CRAB STUFFED SALMON – ERICA'S RECIPES – CRAB STUFFING FOR SALMON
From ericasrecipes.com
CRAB STUFFED SALMON RECIPE - CHEFJAR
From chefjar.com
GROUPER, PAN SEARED WITH BALSAMIC BROWN BUTTER SAUCE RECIPE
From foodnewsnews.com
CAPRESE STUFFED SALMON RECIPE [VIDEO] - THE COOKIE ROOKIE®
From thecookierookie.com
CREAMY SPINACH STUFFED SALMON IN GARLIC BUTTER - CAFE DELITES
From cafedelites.com
STUFFED SALMON - THE SPRUCE EATS
From thespruceeats.com
STUFFED SALMON WITH CRABMEAT CREAM CHEESE STUFFING | CHEF DENNIS
From askchefdennis.com
STUFFED SALMON WITH BALSAMIC BUTTER SAUCE - PLAIN.RECIPES
From plain.recipes
MAKE AN AMAZING CRAB STUFFED SALMON AT HOME - MY EAGER EATS
From myeagereats.com
HONEY BALSAMIC SALMON SKILLET FOR TWO - LIFEMADEDELICIOUS.CA
From lifemadedelicious.ca
10 BEST STUFFED SALMON SAUCE RECIPES | YUMMLY
From yummly.com
STUFFED SALMON RECIPE WITH LEMON RICOTTA - TWO KOOKS IN THE …
From twokooksinthekitchen.com
VEGETABLE AND CHEESE-STUFFED SALMON - RICARDO CUISINE
From ricardocuisine.com
DOUBLE-STUFFED SALMON | CANADIAN LIVING
From canadianliving.com
STUFFED SALMON WITH BALSAMIC BUTTER SAUCE | RECIPE | GLAZED …
From pinterest.ca
OVEN ROASTED SALMON WITH BALSAMIC SAUCE - CREATE THE MOST …
From recipeshappy.com
STUFFED SALMON WITH BALSAMIC BUTTER SAUCE – UNTAMED CHEF
From untamedchefcooking.com
SALMON STUFFED SOLE RECIPE BY SEAFOOD.MASTER.CHEF - FOOD NEWS
From foodnewsnews.com
OVEN ROASTED SALMON WITH BALSAMIC SAUCE - ALL INFORMATION …
From therecipes.info
SIMPLE SALMON WITH BALSAMIC SAUCE - RECIPE CAP
From recipecap.com
STUFFED SALMON WITH BALSAMIC BUTTER SAUCE
From crecipe.com
PAN SEARED SALMON WITH MAGICAL BUTTER SAUCE RECIPE
From steamykitchen.com
STUFFED SALMON WITH BALSAMIC BUTTER SAUCE RECIPE RECIPE
From crecipe.com
SALMON WITH BALSAMIC SAUCE - CREATE THE MOST AMAZING DISHES
From recipeshappy.com
GRILLED SALMON WITH BALSAMIC BUTTER SAUCE | GRILL MATES
From mccormick.com
STUFFED SALMON WITH CARAMELIZED LEMON MAYONNAISE - RICARDO
From ricardocuisine.com
STUFFED SALMON WITH BALSAMIC BUTTER SAUCE
From pinterest.com
SHEET PAN BALSAMIC SALMON AND VEGETABLES - AVERIE COOKS
From averiecooks.com
BALSAMIC SALMON BAKED : OPTIMAL RESOLUTION LIST - BESTDOGWIKI
From recipeschoice.com
STUFFED SALMON WITH SPINACH CREAM CHEESE FILLING – WELLPLATED.COM
From wellplated.com
10 BEST STUFFED SALMON CRAB MEAT RECIPES - YUMMLY
From yummly.com
PAN-SEARED BALSAMIC GLAZED SALMON - SAY GRACE
From saygraceblog.com
BALSAMIC GLAZED SALMON - COOKING CLASSY
From cookingclassy.com
BROILED SALMON WITH BALSAMIC BUTTER SAUCE RECIPE BY JESSICA DANG
From honestcooking.com
STUFFED SALMON RECIPE (WITH CREAMY SPINACH FILLING) | KITCHN
From thekitchn.com
EASY SPINACH STUFFED SALMON RECIPE — BE GREEDY EATS | WHERE …
From begreedyeats.com
CRAB-STUFFED SALMON RECIPE (WITH LEMON SAUCE) | KITCHN
From thekitchn.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love