THE BEST BAKED SALMON
This simple baked salmon really hits all the right notes: tangy, sweet, savory, a little spicy and crunchy. Cooking a larger piece makes for a nice presentation. Topped with buttery golden breadcrumbs and parsley, it's perfect for a weeknight dinner yet fancy enough to serve to guests.
Provided by Food Network Kitchen
Categories main-dish
Time 25m
Yield 4 servings
Number Of Ingredients 10
Steps:
- Preheat the oven to 425 degrees F. Line a baking sheet with foil. Mix the brown sugar, paprika, garlic powder, cayenne pepper, 1 teaspoon kosher salt and a generous amount of freshly ground black pepper in a small bowl. Mix the panko with the parsley, butter, 1/4 teaspoon kosher salt and a few grinds of black pepper in another small bowl.
- Place the salmon skin-side down on the prepared baking sheet and spread the surface with the Dijon. Press the brown sugar mixture all over the salmon then top with the breadcrumb mixture. Crimp all four sides of the foil to create a border around the salmon, this will help collect the juices so they don't spread and burn. Bake until the breadcrumbs are golden brown, and the salmon is firm and flakes easily when pressed, 15 to 18 minutes. Cut into four equal portions for serving.
ROASTED SALMON WITH TOASTED SESAME SLAW
Raw bean sprouts are the unexpected star in this version of coleslaw. The toasted sesame-seed vinaigrette brings out the natural earthiness in the crisp sprouts and shredded cabbage. This slaw, beaming with bright ginger, lemon and scallion, is the perfect accompaniment to silky, rich salmon. For a more filling meal, serve with white or brown rice on the side.
Provided by Kay Chun
Categories dinner, lunch, weekday, seafood, main course
Time 25m
Yield 4 servings
Number Of Ingredients 14
Steps:
- Heat oven to 425 degrees. Arrange salmon on a rimmed baking sheet. Rub with 1 tablespoon of the oil and season with salt and pepper. Roast until opaque and medium throughout, about 10 minutes.
- Meanwhile, in a small skillet, toast the sesame seeds over low heat, stirring, until golden, about 3 to 4 minutes; scrape into a large bowl. Add sesame oil, scallions, ginger, lemon juice, mayonnaise, garlic and remaining 2 tablespoons oil; season with salt and pepper. Whisk to combine. Reserve 1/4 cup of the vinaigrette in a small bowl.
- To the large bowl, add bean sprouts, cabbage, carrots and chickpeas, and season with salt and pepper. Mix well.
- Spoon reserved vinaigrette over the salmon and serve with the slaw.
Nutrition Facts : @context http, Calories 852, UnsaturatedFat 43 grams, Carbohydrate 35 grams, Fat 60 grams, Fiber 10 grams, Protein 46 grams, SaturatedFat 10 grams, Sodium 993 milligrams, Sugar 8 grams, TransFat 0 grams
PAN-ROASTED SALMON WITH GRAPEFRUIT-CABBAGE SLAW
This dish can help generate a little sunny feeling in the darkest days of winter. It's partly about the color story, with the pretty coral tones of the salmon and the grapefruit set against the pale green avocado. But there's also something beachy and Californian about the creamy cabbage slaw that's inspired by my favorite Baja-style taco stands. The winter might be chilly and damp, but somewhere out there, the sun is shining bright.
Provided by Sara Dickerman
Categories HarperCollins Dinner Fish Salmon Grapefruit Salad Quick and Healthy Healthy Winter Avocado Cabbage Wheat/Gluten-Free
Yield 4 servings and 1 lunch the next day
Number Of Ingredients 9
Steps:
- Combine the grapefruit juice and shallot in a small bowl; set aside.
- Score the skin side of the salmon and season all over with salt and pepper.
- Heat 1 tablespoon of the oil in a large nonstick skillet over medium- high heat. Place the salmon skin side down in the skillet. Cook until the skin is browned and crisp, about 5 minutes. Flip the fillets, reduce the heat to medium, and cook until the fish is barely opaque at the center of each fillet, about 4 more minutes. Set aside.
- In a large bowl, whisk together the grapefruit juice-shallot mixture, yogurt, and remaining 1 tablespoon of oil. Add the grapefruit segments, avocado, and cabbage and toss gently to combine; season with salt and pepper. Top the slaw with cilantro and serve alongside the salmon.
CRISPY PAN-SEARED SALMON FILLETS RECIPE
Get extra-crisp skin and tender, moist, evenly cooked flesh using our technique for perfect pan-seared salmon fillets.
Provided by J. Kenji López-Alt
Categories Entree Mains Quick and Easy
Time 20m
Yield 4
Number Of Ingredients 3
Steps:
- Cook, pressing gently on back of fillets occasionally to ensure good contact with skin, until skin releases easily from pan, about 4 minutes. If skin shows resistance when you attempt to lift a corner with spatula, allow it to continue to cook until it lifts easily. Continue to cook until salmon registers 110°F (43°C) in the very center for rare, 120°F (49°C) for medium-rare, or 130°F (54°C) for medium, 5 to 7 minutes total.
Nutrition Facts : Calories 529 kcal, Carbohydrate 0 g, Cholesterol 143 mg, Fiber 0 g, Protein 50 g, SaturatedFat 6 g, Sodium 296 mg, Sugar 0 g, Fat 35 g, ServingSize Serves 4, UnsaturatedFat 0 g
PERFECTLY COOKED SALMON WITH 2 FRUIT SLAW
Make and share this Perfectly Cooked Salmon With 2 Fruit Slaw recipe from Food.com.
Provided by Dan Churchill
Categories < 4 Hours
Time 1h20m
Yield 4 serving(s)
Number Of Ingredients 14
Steps:
- To make cashew cheese, in a medium bowl, combine the cashews with 1 cup of water and allow to soak for 2 hours. Drain and add cashews to a blender with goats cheese and coconut milk. Blitz until smooth, set aside.
- Preheat oven to 375 F, or 190°C Line a baking sheet with parchment paper and spread beets on top evenly. Drizzle with 2 tablespoons olive oil, season with salt and scatter thyme over. Roast for 35-40 minutes or until tender. Keep oven on for salmon.
- In a medium bowl, combine the kumquats, pomegranate seeds and cabbage. In a medium saute pan over low heat, toast the pepitas (without oil) for 3-4 minutes or until they start to toast and have a nutty aroma. Let cool slightly, then add into the cabbage bowl. Drizzle in 1 tablespoon olive oil, season to taste with salt and set aside.
- Season the salmon filets with salt. Heat a medium non-stick oven safe frying pan over medium high heat. Add 1 tablespoon olive oil to a pan and cook the salmon, skin side down, on medium-high heat for 3-4 minutes or until skin is crispy. Turn salmon over and transfer to the oven to finish cooking for a further 3 minutes until salmon is cooked through.
- To serve, smear a dollop of the cashew cheese on the plate then place 4 beet pieces among the cheese before topping with a spoonful of the slaw. Plate the salmon and finish with a squeeze of lemon and chopped parsley.
Nutrition Facts : Calories 873, Fat 58.2, SaturatedFat 17.6, Cholesterol 94.2, Sodium 526.5, Carbohydrate 41.6, Fiber 10.7, Sugar 20.2, Protein 53.8
STICKY JERK SALMON WITH MANGO SLAW
Serve chunky salmon fillets with a spicy Caribbean honey glaze on a homemade coleslaw with cabbage, red pepper, mango and coriander
Provided by Cassie Best
Categories Main course
Time 35m
Number Of Ingredients 9
Steps:
- Heat the grill to medium-high. Mix the jerk paste and 1 tbsp honey together in a bowl. Place the salmon fillets on a foil-lined baking tray and brush all over with the sauce. Cook on the top shelf for 8-10 mins or until just cooked through (move the tray down a shelf if the salmon starts getting too caramelised).
- Meanwhile, put the remaining honey, lime juice and some seasoning in a large bowl and mix together. Add the red cabbage, mango, pepper, spring onions and coriander, and toss through the dressing. Serve the salmon on a pile of the slaw.
Nutrition Facts : Calories 402 calories, Fat 19 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 26 grams carbohydrates, Sugar 25 grams sugar, Fiber 5 grams fiber, Protein 33 grams protein, Sodium 0.4 milligram of sodium
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