Best Blackened Salmon With Lima Bean Smashed Potatoes Recipes

Blackened Salmon with Spinach and Soy Black Beans (Five-minute meal in a pan!) image

Provided by Food Network

Time 20m

Yield 2 servings

Number Of Ingredients 14

2 tablespoons canola oil
1 pound fresh salmon fillet, skinless, cut into 2 pieces (not too thick or cooking time will increase)
Blackening Spice, recipe follows
1 (12-ounce) can "soy" black beans, drained (available at health food and specialty stores)
4 cups fresh spinach, cleaned
2 tablespoons unsalted butter
Sour cream, for garnish
5 tablespoons kosher salt
5 tablespoons paprika
1 tablespoon dry thyme
1 tablespoon ground black pepper
1 tablespoon garlic powder
1/2 teaspoon cayenne pepper
1/2 teaspoon ground white pepper

Steps:

Heat oil in a large heavy saute pan or iron skillet over high heat until almost smoking hot.
Coat the salmon fillets well on both sides with the blackening spice and place gently in the hot pan. Sear on the first side for about 2 minutes and then flip fish over. Add the black beans to 1 corner of the pan and throw in the fresh spinach and butter right on top of everything and cook it all for about 2 minutes more.
To serve, take the spinach off the top and place it on the bottom of a plate. Then arrange the salmon and black beans around it. Garnish with a dollop of sour cream, if desired.
Mix all the blackening spice ingredients well and store in a sealed container or spice canister. Keep extra as a versatile spice in your kitchen.

Nutrition Facts : Calories 809 calorie, Fat 58 grams, SaturatedFat 15 grams, Carbohydrate 13 grams, Fiber 11 grams

Slow-Roasted Salmon with Potatoes image

Provided by Food Network Kitchen

Categories main-dish

Time 1h25m

Yield 6 servings

Number Of Ingredients 11

3 bunches leeks, trimmed and quartered lengthwise
1/3 cup plus 1 tablespoon extra-virgin olive oil
Sea salt
3 pounds fresh, skin-on, center-cut wild salmon fillet, pin bones removed
1 1/2 pounds fingerling potatoes
1 shallot
4 tablespoons unsalted butter, at room temperature
2 tablespoons chopped fresh chives
2 tablespoons fresh tarragon
2 tablespoons fresh parsley
Juice of 1/2 lemon

Steps:

Preheat the oven to 450 degrees F. Toss the leeks in a roasting pan with 1/3 cup olive oil; season with salt. Roast until slightly golden, about 30 minutes.
Meanwhile, place the salmon in another shallow pan and rub with the remaining 1 tablespoon olive oil. Set aside to come to room temperature.
When the leeks are done, reduce the oven temperature to 275 degrees F. Season the salmon with salt, place over the leeks and brush with the oil in the pan. Roast until firm, 30 to 40 minutes.
Meanwhile, cook the potatoes in a pot of boiling salted water until fork-tender, about 10 minutes; drain.
Pulse the shallot in a food processor until minced. Add the butter, chives, tarragon, parsley, lemon juice, and salt to taste and pulse until combined.
Remove the salmon from the oven and top with half of the herb butter; top the potatoes with the rest. Slice the salmon, season with salt and serve with the leeks and potatoes.

Salt-and-Vinegar Smashed Potatoes image

Provided by Food Network Kitchen

Categories side-dish

Time 35m

Yield 4 servings

Number Of Ingredients 0

Steps:

Put 1 1/2 pounds baby potatoes in a saucepan; cover with 2 cups water and 1 1/2 cups white vinegar plus 2 pinches of salt. Reduce to a simmer and cook until tender, 12 to 15 minutes; drain. Toss on a baking sheet with 2 tablespoons olive oil. Flatten with a spatula and drizzle with 2 tablespoons more olive oil; season with salt. Broil, flipping, until crisp all over, 15 to 20 minutes.