SALMON WITH SMOKED CASHEW ROMESCO
Provided by Robert Irvine : Food Network
Categories main-dish
Time 9h5m
Yield 1 serving
Number Of Ingredients 19
Steps:
- Season the salmon with salt and pepper. Heat 2 tablespoons grapeseed oil in a skillet over high heat. Add the salmon and sear for 3 minutes. Flip the salmon and sear until cooked to medium, 2 to 3 minutes.
- Heat the remaining 1/2 tablespoon grapeseed oil in a second skillet over medium heat. Add the asparagus and sundried tomatoes and saute until crisp-tender, 2 to 3 minutes. Season with salt and pepper. Squeeze fresh lemon juice over the asparagus and set aside.
- Cook the brown rice according to the package directions.
- Put the Cashew Romesco on a plate. Add the rice, asparagus, and salmon.
- Soak the cashews in the cashew milk in the refrigerator overnight. Drain.
- Puree the cashews in a blender with the bell pepper, garlic, olive oil, parsley, tomato puree, sherry vinegar, paprika and cayenne until smooth. Season with salt and pepper.
PAN-FRIED WILD SALMON
Steps:
- Rinse the salmon fillets and pat dry thoroughly with paper towels; season with sea salt.
- Heat the oil in a skillet over medium-high heat.
- Gently lay the salmon into the hot oil with the skin side facing up and cook until the the flesh side is golden brown, 5 to 7 minutes; turn and continue cooking until the skin side is slightly browned, about 5 minutes more. Remove the salmon from the skillet, allowing any oil to drain from the fish back into the pan.
- Remove the skin from the salmon fillets; fry the skin in the oil remaining in the skillet until crispy, 2 to 3 minutes. Serve the crispy skin with the salmon.
Nutrition Facts : Calories 240.8 calories, Cholesterol 37.6 mg, Fat 18.5 g, Protein 18.1 g, SaturatedFat 2.9 g, Sodium 195.3 mg
WILD SALMON AND ROMANESCO PILAF
Made entirely in one-dish, this nutritious skillet supper layers almond-studded basmati rice, tender florets of romanesco (a relative of both broccoli and cauliflower), and buttery fillets of heart-healthy salmon. Fresh lemon, dill, and cilantro brighten the plate.
Provided by Shira Bocar
Categories Food & Cooking Ingredients Seafood Recipes Salmon Recipes
Time 1h
Number Of Ingredients 10
Steps:
- Preheat oven to 400°F. Heat oil in a large straight-sided skillet over medium. Add onion; cook, stirring, until tender, about 6 minutes. Add rice; cook, stirring, 2 minutes. Stir in 2 cups water, almonds, and 3/4 teaspoon salt; season with pepper.
- Bring to a boil, then reduce heat to low and cover; cook 5 minutes. Remove lid; add romanesco in an even layer and season with salt. Cover; continue cooking until rice and romanesco are tender, 10 minutes.
- Uncover skillet; remove from heat. Season fish with salt and pepper; nestle into rice mixture. Drizzle fish and romanesco with oil; bake in oven until fish is just cooked through, 7 to 9 minutes. Using a zester, finely grate lemon zest over fish; sprinkle with herbs. Transfer fish to plates. Fluff rice mixture with fork; serve with fish and lemon wedges.
BAKED SALMON WITH HERBED PECAN ROMESCO
Fancy enough for company and easy to do...that's my type of recipe. Even better, the Herbed Pecan Romesco may be made and stored in the refrigerator the day before serving.-Sheryl Little, Sherwood, Arkansas
Provided by Taste of Home
Categories Dinner
Time 40m
Yield 6 servings.
Number Of Ingredients 18
Steps:
- In a small skillet, saute shallots and garlic in 1 tablespoon oil until tender. Transfer to a food processor; add remaining sauce ingredients. Cover and process for 1-2 minutes or until blended; set aside., Place salmon fillets in a greased 13x9-in. baking dish. In a small bowl, whisk the remaining ingredients. Brush over salmon., Bake, uncovered, at 400° for 15-20 minutes or until fish flakes easily with a fork. Serve with sauce.
Nutrition Facts : Calories 449 calories, Fat 33g fat (5g saturated fat), Cholesterol 85mg cholesterol, Sodium 335mg sodium, Carbohydrate 7g carbohydrate (3g sugars, Fiber 1g fiber), Protein 30g protein.
SALMON WITH WILD RICE PILAF IN PUFF PASTRY
Born and raised in Alaska, I cannot imagine eating any salmon other than delicious Wild Alaskan Salmon. This dish will highlight the magnificant flavor and texture of our salmon with onion and shitake mushroom wild rice pilaf wrapped up in golden puff pastry. Serve with a rich, creamy dijon tarragon sauce. A little time consuming but worth every minute. Wow your guests!
Provided by jalexandropoulos
Categories Rice
Time 1h30m
Yield 4 large individual servings, 4 serving(s)
Number Of Ingredients 16
Steps:
- Boil wild rice and bay leaf in water for 45 minutes. Drain.
- Meanwhile, Melt butter in pan, saute mushrooms and onions until onions are soft and mushrooms release juices.
- Add white rice and saute about 2 more minutes.
- Add chicken broth and lemon juice, bring to boil.
- Reduce heat to low, cover and simmer 20 minutes.
- Mix drained wild rice with cooked rice pilaf and cool.
- Butter large baking sheet.
- Roll out each sheet of pastry to 12" square.
- Cut each sheet into 4 squares.
- Mound rice evenly onto 4 squares.
- Top each rice mound with salmon.
- Fold up and seal the corners of each filled square (the edges will not cover salmon).
- Place the remaining 4 squares on top of each of the 4 filled squares. Tuck corners under and pinch seams together.
- Save any remaining rice for another use.
- Cover and chill for 30 minutes.
- Brush with egg mixture and bake at 400 for 30 minutes.
- Serve with sauce.
- This makes 4 large servings. For smaller servings, cut the fish into 8 portions and fill each of 8 squares with rice and salmon. Pull up corners of each square and pinch the seams, completely enclosing and sealing the filling. Bake for only 20 minutes.
- For Sauce:.
- Combine whipping cream and bottled clam juice. Boil and reduce until thickend appx. 20 minutes.
- Stir in dijon and tarragon.
Nutrition Facts :
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