Best Herb Crusted Salmon And Artichokes Sauteed In Herb Infused Butter Recipes

Herb Crusted Salmon image

Provided by Claire Robinson

Time 25m

Yield 4 to 6 servings

Number Of Ingredients 6

2 tablespoons finely chopped fresh tarragon leaves
1 cup fresh bread crumbs
Kosher salt and freshly cracked black pepper
1 tablespoon roughly chopped fresh dill
3 to 4 tablespoons butter, melted, plus 1 tablespoon
4 to 6 (6-ounce) center-cut salmon fillets

Steps:

Preheat the oven to 400 degrees F.
Blend the tarragon with bread crumbs, salt and pepper, to taste, in a food processor, pulsing in the dill last. Remove and stir in just enough melted butter to create the consistency of wet sand.
Pat the salmon dry and season on all sides with salt and pepper, to taste. Heat 1 tablespoon of butter in a large saute pan and sear the salmon, flesh side down, over medium- high heat, about 2 minutes. Do not crowd pan. Flip and top each fillet with the herb/crumb mixture. Put the pan in the oven and bake until the fish flakes with a fork. About 8 to 12 minutes. Transfer the fish to a platter and serve immediately.

Salmon in Herb Butter image

Provided by Food Network

Categories main-dish

Yield 6 to 8 servings

Number Of Ingredients 6

1 pound butter
1 to 2 lemons, juiced
4 to 5 garlic cloves, crushed
1 bunch cilantro, stems removed and chopped
3 green onions, thinly sliced
1 (4 to 5 pound) salmon fillet

Steps:

Melt the butter and squeeze in lemon juice and add crushed garlic, cilantro and green onions and mix well. Place salmon fillet on a piece of aluminum foil that is large enough to completely wrap and seal the fillet. After placing the salmon on the foil, brush or pour the butter mixture on the salmon. Seal the salmon in foil. Place on the barbecue grill and cook for 10 to 12 minutes per side. Any longer will dry out the salmon. Cut in portions and serve immediately.
Fish can also be cooked in a preheated 350-degree F oven for 35 to 40 minutes.

Artichoke Crusted Salmon with Mint Vinaigrette image

Provided by Food Network

Time 1h15m

Yield 4 servings

Number Of Ingredients 17

6 fresh, frozen or canned artichoke bottoms
1 teaspoon fresh thyme leaves
3 garlic cloves
1/4 cup non-fat buttermilk or yogurt
1 tablespoon Dijon mustard
2 tablespoons unflavored bread crumbs
1/2 teaspoon kosher salt
1/4 teaspoon black pepper
4 (6-ounce) salmon fillets
12 baby artichokes, thinly sliced through the heart (optional) or 2 tablespoons bread crumbs
1 beefsteak tomato, minced
2 shallots, peeled and minced
2 tablespoons chopped fresh mint leaves
2 tablespoons fresh lemon juice
1/2 teaspoon kosher salt
1/4 teaspoon black pepper
1 teaspoon sherry vinegar

Steps:

To make artichoke crust, place the artichoke bottoms, thyme, garlic, buttermilk or yogurt, mustard, bread crumbs, salt and pepper in a food processor fitted with a steel blade and process until smooth. Sprinkle the salmon with the salt and pepper. Divide the artichoke crust into 4 portions and place dollops on the top side only of the salmon fillets. Pat down to form a crust. Cover the artichoke crust with the artichoke slices or sprinkle with bread crumbs. To make the mint vinaigrette, combine the tomato, shallots, mint, lemon juice, salt, pepper and vinegar in a small bowl. Set aside. Preheat oven to 350 degrees. Place a large non stick skillet over a medium high heat and when it is hot, add the salmon fillets skin side down. Cook until the skin is crispy, about 2 minutes. Transfer to the oven and bake until the salmon is rare, about 10 minutes. Serve immediately with the mint vinaigrette.