PAN-SEARED SEA BASS IN TOMATO FENNEL BROTH
Provided by Robert Irvine : Food Network
Time 45m
Yield 2 servings
Number Of Ingredients 15
Steps:
- For the sauce: In a saucepan over medium-high heat, sweat the fennel, onions, and carrots in the olive oil. Cook until the vegetables are softened, 10 to 15 minutes. Next, deglaze with the white wine. Once the wine has reduced, add the stock and orange juice. Reduce the heat and allow the liquid to cook until it has reduced by half. Once reduced, add the tomatoes and garlic and allow the sauce to further simmer for 15 minutes. Taste and season. Remove saucepan from the heat, pour through a strainer, and return to the pan. Finish with the butter. Keep warm.
- For the fish: Season the skin side of the fish fillets with the ground fennel, salt, and pepper, and then season the flesh side with salt and pepper.
- In the oil in a nonstick saute pan over high heat until it reaches the smoking point. Reduce the heat and add the seasoned fish, skin side down, and cook for 2 to 3 minutes. Flip, reduce the heat, and continue to cook for 5 to 6 minutes, carefully spooning the hot oil over the fish to keep the skin crisp. Once the fillet is cooked, remove from the pan and serve with the sauce.
TOMATO-AND-FENNEL-STUFFED SALMON WITH BASIL SAUCE
Categories Citrus Fish Herb Tomato Roast Dinner Basil Seafood Salmon Fennel Gourmet Pescatarian Paleo Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free
Yield Makes 8 to 10 servings
Number Of Ingredients 22
Steps:
- Make fish:
- Put oven racks in middle and lower third of oven and preheat oven to 400°F.
- Toss tomatoes in a bowl with 1 tablespoon oil, teaspoon salt, 1/4 teaspoon pepper, and 1 teaspoon herbes de Provence. Arrange tomatoes, cut sides up, in a shallow baking pan and reserve bowl (do not wipe clean).
- Quarter fennel lengthwise, then slice 1/8 inch thick with slicer. Toss fennel in reserved bowl with 1 tablespoon oil, 1/2 teaspoon salt, 1/4 teaspoon pepper, and remaining teaspoon herbes de Provence, then spread out in a 17- by 12-inch heavy shallow baking pan.
- Roast fennel in lower third of oven and tomatoes in middle of oven, stirring fennel halfway through roasting, until fennel begins to caramelize and tomatoes are browned lightly on edges (but are still juicy) and their juices have accumulated in bottom of pan, 40 to 50 minutes.
- Remove from oven. If there are no tomato juices in pan, gently press on tomatoes to extract enough juice to measure 2 tablespoons (leave juices in pan). Increase oven temperature to 450°F.
- Line a 17- by 12-inch shallow baking pan with heavy-duty foil and coat foil with 1 tablespoon oil. Position salmon diagonally in roasting pan, then open fish. Sprinkle inside of fish with remaining 3/4 teaspoon salt and 1/2 teaspoon pepper, then coat with 1 tablespoon oil. Arrange roasted tomatoes evenly inside fish on bottom half (with head and tail attached), reserving juices in pan (for sauce). Top tomatoes with roasted fennel, then pour wine over vegetables and close fish (like a book) to enclose stuffing (stuffing will not be completely covered). Secure opening with several wooden picks, then rub top of fish with remaining tablespoon oil. If head and tail hang over edge of pan, put a baseball-size ball of foil under head and a golf-ball-size ball of foil under tail to prop them up so that juices run into pan (head and tail will curve upward slightly).
- Roast salmon in middle of oven until fish is just cooked through (thickest part will be opaque), about 25 minutes.
- Make sauce while fish roasts:
- Combine saffron and hot water in a small cup and let stand 1 minute. Blend together saffron mixture, remaining sauce ingredients, and 2 tablespoons reserved tomato juices in a blender until smooth. Transfer to a bowl and chill, covered, until ready to use.
- To serve:
- Slide whole fish (still on foil) onto a platter. To remove foil, lift head end of fish slightly with a long or wide spatula and push foil toward middle of fish. Lower head end back onto platter and lift tail end in same manner to gently remove foil completely. Serve fish with sauce on the side.
SALMON & MELTING CHERRY TOMATOES
Steps:
- Preheat the oven to 425 degrees F.
- Heat 3 tablespoons of the olive oil in a medium (10-inch) saute pan. Add the onion and saute over medium-low heat for 5 minutes, stirring occasionally, until very tender but not browned. Add the garlic and saute for 1 more minute. Stir in the tomatoes, 1 teaspoon salt, and 1/2 teaspoon pepper and cook over medium-low heat for 10 to 15 minutes, stirring occasionally, until the liquid evaporates and the tomato sauce thickens slightly. Off the heat, stir in the vinegar and basil.
- Meanwhile, place a large (12-inch) cast-iron pan over high heat for 5 minutes. Brush the salmon all over with olive oil, sprinkle liberally with salt and pepper, and place it skin side up in the pan. Cook the fish for 3 to 4 minutes without moving them, until browned. Turn the salmon skin side down with a small metal spatula and transfer the pan to the oven for 8 minutes. (The salmon will not be completely cooked through.) Remove the fish to a serving platter, cover with aluminum foil, and allow to rest for 5 minutes.
- Reheat the tomatoes, season to taste, and serve hot, warm, or at room temperature along with the salmon.
BAKED SALMON WITH FENNEL & TOMATOES
Aniseedy fennel and juicy cherry tomatoes cut through the richness of salmon fillets
Provided by Good Food team
Categories Dinner
Time 45m
Number Of Ingredients 7
Steps:
- Heat oven to 180C/fan 160C/gas 4. Trim the fronds from the fennel and set aside. Cut the fennel bulbs in half, then cut each half into 3 wedges. Cook in boiling salted water for 10 mins, then drain well. Chop the fennel fronds roughly, then mix with the parsley and lemon zest.
- Spread the drained fennel over a shallow ovenproof dish, then add the tomatoes. Drizzle with olive oil, then bake for 10 mins. Nestle the salmon among the veg, sprinkle with lemon juice, then bake 15 mins more until the fish is just cooked. Scatter over the parsley and serve.
Nutrition Facts : Calories 398 calories, Fat 25 grams fat, SaturatedFat 5 grams saturated fat, Carbohydrate 5 grams carbohydrates, Sugar 5 grams sugar, Protein 37 grams protein, Sodium 0.27 milligram of sodium
TOMATO BASIL SALMON
This quick salmon dish is perfect for a weeknight dinner. Serve with a side of sauteed spinach and a glass of pinot noir.
Provided by CHEDDAR97005
Categories World Cuisine Recipes European Italian
Time 30m
Yield 2
Number Of Ingredients 5
Steps:
- Preheat oven to 375 degrees F (190 degrees C). Line a baking sheet with a piece of aluminum foil, and spray with nonstick cooking spray. Place the salmon fillets onto the foil, sprinkle with basil, top with tomato slices, drizzle with olive oil, and sprinkle with the Parmesan cheese.
- Bake in the preheated oven until the salmon is opaque in the center, and the Parmesan cheese is lightly browned on top, about 20 minutes.
Nutrition Facts : Calories 405.4 calories, Carbohydrate 4 g, Cholesterol 103.5 mg, Fat 26.6 g, Fiber 1.6 g, Protein 36.2 g, SaturatedFat 5.5 g, Sodium 179.5 mg, Sugar 1.7 g
FRESH BASIL AND TOMATO SALMON
Garden-fresh goodness accents the salmon. Serve with a mixed green salad with a Romano-balsamic vinaigrette.
Provided by atasteofcreole
Time 40m
Yield 4
Number Of Ingredients 6
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Line a baking pan with aluminum foil.
- Drizzle olive oil onto the prepared pan in an area slightly larger than the salmon fillet. Place tomatoes in a layer on the oiled foil; sprinkle with salt and pepper. Layer basil over top and place salmon on the basil. Squeeze lemon over salmon and season again with salt and pepper.
- Bake in the preheated oven until fish flakes easily with a fork, 30 to 40 minutes.
Nutrition Facts : Calories 233.4 calories, Carbohydrate 5.2 g, Cholesterol 55.8 mg, Fat 14.6 g, Fiber 1.8 g, Protein 20.8 g, SaturatedFat 2.7 g, Sodium 59.4 mg, Sugar 2.4 g
PROVENCAL SALMON WITH TOMATO BASIL SAUCE
This is a Wolfgang Puck Recipe. It looked delicious so I'm posting it here for save keeping! Prep time does not include marinating time.
Provided by my3beachbabes
Categories < 60 Mins
Time 40m
Yield 6 serving(s)
Number Of Ingredients 14
Steps:
- Make the sauce several hours or the night before. In a non-reactive mixing bowl, stir together the chopped tomatoes, shallots, basil, lemon zest, olive oil, vinegar, chives, and tarragon. Season to taste with salt, pepper, and a little cayenne. Cover the bowl and leave at room temperature to marinate for several hours or overnight (if your kitchen is very hot, refrigerate.).
- About 1/2 hour before serving time, preheat the oven to 400 degrees F. Cover a baking sheet with foil and lightly oil the foil with olive oil. When the oven is hot, switch it to its broiler function. Brush the salmon fillets with olive oil, season them with salt and pepper, and arrange them on a baking sheet. Place the salmon under the broiler about 2 inches from the flame and cook until done the top is very lightly browned and the flesh is still slightly pink in the center, 7 to 8 minutes. Meanwhile, taste the sauce and, if necessary, adjust the seasonings to taste.
- Spoon a generous amount of the sauce onto the middle of each of 6 heated serving plates. Place the salmon fillets on top of the sauce. Top each fillet with a basil sprig. Serve immediately, passing any remaining sauce separately.
Nutrition Facts : Calories 387.9, Fat 24.2, SaturatedFat 3.5, Cholesterol 89.1, Sodium 122.7, Carbohydrate 6.4, Fiber 1.6, Sugar 3.2, Protein 35.7
STUFFED SALMON PARCELS WITH TOMATO CREAM SAUCE
This recipe is my very own creation. Together with Salmon, mushrooms, some herb seasoning and cabbage leaves makes this quite a presentable dish that can be an entre/side dish or as a starter for a sitdown dinner/ lunch. The cream sauce brings out the flavor in the salmon, the sauce is very simple to make with ready to use ingredients from a bottle. The lemon grass paste is available in tubes in Australia ,maybe its also available in large grocery stores-if you can't get it you can leave it out
Provided by casamain
Categories Vegetable
Time 50m
Yield 8 8, 8 serving(s)
Number Of Ingredients 13
Steps:
- Wash the salmon fillets , add 2 tablespoons of the lemon juice and 1 teaspoon of the lemon grass paste and keep aside for 15 minutes.
- In a microwavable bowl add the chopped mushrooms, basil, carrot , spring onion,1 teaspoon lemon grass paste and the lemon juice, season with salt and pepper.
- Microwave for 2 minutes and set aside.
- Wash the cabbage leaves and blanch them in hot salted water , run cold water to keep them from wilting but they should be nice and soft.
- Carefully remove the skin from the salmon and cut into 8 pieces of same size.
- On each cabbage leaf spread a little lemon grass paste,a small amount of the microwaved mix put a piece of salmon sprinkle little course black pepper and fold the leaf to make a neat parcel-secure with tooth picks.
- Use a round open glass dish , spray with cooking spray and arrange the parcels . spray the parcels with the spray again.
- Cover with a microwavable dish cover and microwave on high for 8 minutes.Remove on a serving dish or a plate-Let cool for few minutes.remove the tooth picks.
- In a glass bowl mix the pasta sauce and cream and blend till well mixed.
- Either pour all the sauce on the parcels if serving as a one dish or if on individual plates spoon a bit of the sauce on the plate, put one parcel , spoon sauce on the parcel. garnish with a fresh basil leaves.
Nutrition Facts : Calories 110.7, Fat 4.6, SaturatedFat 1.9, Cholesterol 34.4, Sodium 92.4, Carbohydrate 5.8, Fiber 1.3, Sugar 2.8, Protein 12
SALMON-STUFFED TOMATOES
You can serve this salmon salad in a tomato as suggested or by itself on a bed of lettuce. Either way, folks will rave about the wonderful flavor.-Glennis Stuart Liles, Greenup, Kentucky
Provided by Taste of Home
Categories Dinner
Time 15m
Yield 6 servings.
Number Of Ingredients 10
Steps:
- In a large bowl, combine the salmon, celery, pickle, chives and green pepper. In a small bowl, combine the mayonnaise, lemon juice, salt and lemon-pepper. Add to salmon mixture and mix gently. Cover and refrigerate for 2 hours. , Core tomatoes; cut into four to six wedges, not cutting all the way through. Place tomatoes on each of six salad plates; top with salmon salad.
Nutrition Facts :
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