Best Herbed Up Salmon With Fresh Cherry Relish Recipes
SLOW-ROASTED SALMON WITH HERB SAUCE
"This dish utilizes a really simple technique of roasting salmon at a very low temperature," says Jerry Traunfeld. "I pair it with a white wine and butter sauce and top it with rough chopped herbs. It's an especially great recipe if you have an herb garden, but you can easily prepare it with herbs from the supermarket."
Provided by Jerry Traunfeld
Categories main-dish
Time 1h
Yield 4 servings
Number Of Ingredients 8
Steps:
- Prepare the salmon for roasting: Preheat oven to 225 degrees F. Remove the salmon skin by cutting a flap of skin from the tail end. Hold the skin with a kitchen towel for a good grip, then hold the knife at a 30-degree angle downward to the cutting board between the skin and the flesh. Move the towel back and forth so the knife cuts through the salmon without cutting off much of the flesh. Using tweezers or needle-nose pliers, pull out any small bones left in the salmon, then cut fillet into 4 even slices at an angle. Place salmon fillets into a shallow roasting pan, drizzle with olive oil, and sprinkle with sea salt. Rub the fish with the oil to evenly coat, then place on a parchment-lined rimmed baking sheet. Bake 15-20 minutes, checking after 10 minutes. Note: If the fish is cold from the refrigerator, let it come to room temp, about 30 minutes, before baking.
- Make the beurre blanc sauce and prepare the herbs: In a medium saucepan, add the shallot, white wine, and lemon juice. Bring to a boil, then reduce to a simmer and cook until liquid has reduced by half. While the liquid is reducing, chop the herbs. Any combination of herbs will work as long as they're chopped roughly (not finely), to preserve their character and flavor. Once the liquid has reduced, whisk in the butter, one piece at a time, to thicken the sauce.
- Finish the sauce and assemble the dish: Salmon is cooked when it's flaking apart gently and no longer raw in the middle. Set aside. Finish the sauce by pouring it into a blender to break up the shallots and create a better emulsion with the butter. Pour back into the pan over low heat and add the herbs. Place a salmon fillet on a serving plate, ladle herb sauce on top. Garnish with the additional fresh herbs and serve.
HERBED UP SALMON WITH FRESH CHERRY RELISH
A company-worthy salmon dish that's easy enough to make on a weeknight! Sometimes we double the cherry relish. So good! Serve with a side of buttered rice and a green salad.
Provided by Lori Loucas
Categories Fish
Time 25m
Number Of Ingredients 9
Steps:
- 1. Place salmon in a large ziploc bag. Add the basil, ONLY 1 teaspoon thyme, ONLY 1 teaspoon seasoning, and 2 teaspoons of the olive oil. Seal the bag and gently massage the oil and herbs into the fish fillets.
- 2. Preheat the grill. Meanwhile, roughly chop the pitted cherries. Place a small saucepan over medium heat for about 2 minutes. Put the garlic and remaining teaspoon of oil in the saucepan. Stir until garlic is fragrant. Add the cherries, vinegar, sugar, remaining teaspoon of the garlic-herb seasoning, and the remaining teaspoon of thyme. Stir to combine and cook for 3-4 minutes until slightly thickened.
- 3. Grill the salmon for 3 minutes per side, depending on the thickness. Cook only until the salmon is opaque and flakes easily. Transfer to serving plate and top with the cherry relish.
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love