Best Salmon Arturo Recipes

GARLIC BUTTER-ROASTED SALMON WITH POTATOES & ASPARAGUS

Steps:

• Preheat oven to 400 degrees F. Toss potatoes, 1 tablespoon oil, 1/4 teaspoon salt and 1/8 teaspoon pepper together in a medium bowl. Spread in an even layer on a large rimmed baking sheet. Roast until starting to soften and brown, about 15 minutes.
• Meanwhile, toss asparagus with the remaining 1 tablespoon oil, 1/8 teaspoon salt and 1/8 teaspoon pepper in the medium bowl. Combine butter, lemon juice, garlic, 1/4 teaspoon salt and the remaining 1/4 teaspoon pepper in a small bowl.
• Sprinkle salmon with the remaining 1/8 teaspoon salt. Move the potatoes to one side of the pan. Place the salmon in the center of the pan; drizzle with the butter mixture. Spread the asparagus on the empty side of the pan. Roast until the salmon is just cooked through and the vegetables are tender, 10 to 12 minutes. Garnish with parsley.

BAKED LEMON GARLIC SALMON RECIPE

Steps:

• Heat oven to 375 degrees F.
• Make the lemon-garlic sauce. In a small bowl or measuring cup, mix together the lemon juice, lemon zest, extra virgin olive oil, garlic, oregano, paprika and black pepper. Give the sauce a good whisk.
• Prepare a sheet pan lined with a large piece of foil (should be large enough to fold over salmon). Brush top of the foil with extra virgin olive oil.
• Now, pat salmon dry and season well on both sides with kosher salt. Place it on the foiled sheetpan. Top with lemon garlic sauce (make sure to spread the sauce evenly.)
• Fold foil over the salmon (seam-side up). Bake for 15 to 20 minutes until salmon is almost completely cooked through at the thickest part (cooking time will vary based on the thickness of your fish. If your salmon is thinner, check several minutes early to ensure your salmon does not overcook. If your piece is very thick, 1 1/2 or more inches, it may take a bit longer.)
• Carefully remove from oven and open foil to uncover the top of the salmon. Place under the broiler briefly, about 3 minutes or so. Watch closely as it broils to make sure it doesn't overcook and the garlic does not burn.)

FARRO WITH SALMON, CUCUMBER, RADICCHIO AND DILL

Steps:

• Heat 3 tablespoons of the oil in a large straight-sided skillet with a lid over medium heat. Add onion, sprinkle with salt and pepper, and cook, stirring often, until starting to turn clear, about 3 minutes. Add farro, sprinkle with salt, and cook, stirring, until the pan is dry and the farro smells toasty, about 2 minutes. Stir in 2 1/2 cups water. Bring to a boil, then cover skillet, reduce the heat to medium-low, and simmer for 20 minutes.
• Meanwhile, zest the lemon into a large bowl, then squeeze in its juice. Cut the cucumbers in quarters lengthwise, then slice into 1/2-inch slices crosswise (you should have 2 cups); add to the bowl. Quarter and core the radicchio, then thinly slice into 1/4-inch strips (you should have 3 cups); add to the bowl. Add dill, remaining 2 tablespoons oil and a pinch each of salt and pepper to the bowl, and toss until evenly coated.
• When the farro is done, season the salmon with salt and pepper. Uncover the farro. Most of the water should be absorbed and the grains should be al dente. Set the salmon on top of the farro in a single layer, skin side up if applicable. Cover and steam to desired doneness, 6 to 7 minutes for medium-rare. Remove from the heat. If your salmon has skin, grip a corner with a paper towel and peel off and discard; repeat with the remaining fillets. The skin should come off easily in a single piece.
• Divide the farro and salmon among bowls, flaking the salmon into pieces if you like, and top with the cucumber salad. Drizzle with olive oil and season with salt and pepper to taste.

SALMON ARTURO

Steps:

• Preheat oven to 425 degrees F.
• Place clean salmon fillet on an oven-proof pan. Spread fresh herbs on top of fillet and season with salt and pepper. Pour olive oil all over the fish, add white wine and chicken broth. Bake in oven until fish is cooked through, about 8 to 10 minutes. Remove salmon to a serving dish and reduce the sauce to desired consistency. Pour sauce over the fish and drizzle with olive oil.

SALMON ASPARAGUS TART

Steps:

• Place asparagus in a steamer basket; place in a large saucepan over 1 in. of water. Bring to a boil; cover and steam for 4-5 minutes or until crisp-tender. Drain and set aside. In a skillet, saute onion and red pepper in butter until tender; set aside., In a large bowl, combine the cream cheese, mayonnaise, flour, eggs, cream, dill, basil and pepper until blended. Fold in the salmon, asparagus, onion mixture and Swiss cheese. Transfer to a greased 9-in. pie plate. Sprinkle with Parmesan cheese. Bake at 350° for 35 minutes or until a knife inserted in the center comes out clean.

SEARED SALMON WITH CITRUS AND ARUGULA SALAD

Steps:

• Make the glaze for the salmon: In a small bowl, whisk 2 tablespoons olive oil with the orange juice, mustard, half the chopped garlic and 1/4 teaspoon salt. Set aside.
• Make the salad dressing: In another small bowl, whisk together 2 tablespoons olive oil with the lemon juice, 1/2 teaspoon salt and 1/2 teaspoon pepper. Stir in the shallots and the remaining garlic, then set aside.
• Using a small serrated knife, peel the grapefruit and oranges and trim to remove any remaining pith. Slice all the peeled fruit crosswise into thin circles (no larger than 1/2-inch thick); remove the seeds and set aside.
• Heat a 12-inch cast-iron or heavy stainless-steel skillet over medium-high until it's extremely hot (a drop of water flicked onto the pan should turn to steam almost immediately), about 3 minutes. Meanwhile, pat the salmon fillets dry using paper towels, brush both sides with olive oil, and season all over with salt and pepper.
• When the pan is ready, cook the salmon fillets skin-side down over medium-high without moving until the salmon skin releases easily from the pan, 3 to 4 minutes. Using a pair of tongs or a spatula, wiggle the fillets to loosen the skin from the bottom of the pan, then carefully flip. Lower the heat to medium and cook until the salmon is cooked through but still slightly rare in the center, 4 to 5 more minutes, depending on the thickness of the fillets.
• Transfer to a rimmed plate or serving dish, and brush the glaze all over the salmon, making sure to coat the fillets.
• Combine the arugula and fennel in a large bowl. Pour the dressing over the salad and toss well. Add the avocado, citrus rounds and pistachios, and toss gently. Transfer to a shallow serving bowl or platter and serve alongside the salmon.