ROASTED SALMON, RED CABBAGE, AND NEW POTATOES
The cabbage and potatoes go into the oven first in this sheet-pan supper. A meaty salmon fillet flavored with mustard, horseradish, and lemon zest is then roasted atop the vegetables.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Seafood Recipes Salmon Recipes
Number Of Ingredients 8
Steps:
- Preheat oven to 400 degrees. Toss cabbage and potatoes with oil; season with salt and pepper. Roast 25 minutes. Mix together mustard, horseradish, and lemon zest; smear on salmon. Nestle in pan, and roast 15 minutes. Squeeze lemon juice over all.
PAN-SEARED SALMON WITH DILL SAUCE
This is one of my husband's favorite recipes. Salmon is a go-to for busy nights because it cooks so quickly and goes with so many different flavors. The creamy dill sauce with cucumber tastes light and fresh. -Angela Spengler, Tampa, Florida
Provided by Taste of Home
Categories Dinner
Time 25m
Yield 4 servings.
Number Of Ingredients 8
Steps:
- In a large skillet, heat oil over medium-high heat. Sprinkle salmon with Italian seasoning and salt. Place in skillet, skin side down. Reduce heat to medium. Cook until fish just begins to flake easily with a fork, about 5 minutes on each side. , Meanwhile, in a small bowl, combine yogurt, mayonnaise, cucumber and dill. Serve with salmon.
Nutrition Facts : Calories 366 calories, Fat 25g fat (4g saturated fat), Cholesterol 92mg cholesterol, Sodium 349mg sodium, Carbohydrate 4g carbohydrate (3g sugars, Fiber 0 fiber), Protein 31g protein. Diabetic exchanges
PAN SEARED SALMON FILLETS
Provided by Martha Stewart
Number Of Ingredients 4
Steps:
- Preheat oven to 350. Heat a medium ovenproof nonstick skillet over medium-high heat. Add olive oil. Pat salmon dry with paper towels. Season the flesh-side of the salmon with salt. When the oil is hot, add salmon skin-side down. Sear until the skin is golden brown and crispy, about 5 minutes. Turn and transfer to oven and cook until a cake tester or tip of a paring knife is just warm to the touch when inserted into the middle of the salmon; about 5 minutes for medium-rare and 9 minutes for fully cooked through. Let rest for 2 minutes and serve immediately topped with a pat of butter.
RED CABBAGE AND ONIONS
Steps:
- Heat oil in a 12-inch nonstick skillet over moderately high heat until hot but not smoking, then sauté cabbage, onions, thyme, salt, and pepper, stirring, 3 minutes. Cover skillet and reduce heat to moderate, then cook, stirring occasionally, until cabbage is tender, about 12 minutes more.
PAN-SEARED SALMON OVER RED CABBAGE AND ONIONS WITH MERLOT GASTRI
If you are using a single 12-inch nonstick skillet for this recipe, make the red cabbage and onions first. Transfer to a heated serving bowl and cover to keep warm, then clean skillet and cook salmon. From Gourmet, 2002.
Provided by lazyme
Categories Low Cholesterol
Time 1h
Yield 4 serving(s)
Number Of Ingredients 15
Steps:
- Red Cabbage and Onions:.
- Heat oil in a 12-inch nonstick skillet over moderately high heat until hot but not smoking, then sauté cabbage, onions, thyme, salt, and pepper, stirring, 3 minutes.
- Cover skillet and reduce heat to moderate, then cook, stirring occasionally, until cabbage is tender, about 12 minutes more.
- Make sauce:
- Bring sugar and 2 tablespoons water to a boil in a 1-quart heavy saucepan, stirring until sugar is dissolved, then boil, swirling pan occasionally, until mixture is a golden caramel, about 5 minutes.
- Remove from heat and carefully add vinegar, then add shallot and swirl pan over low heat until caramel is dissolved, about 1 minute.
- Stir in wine and boil until reduced to about 1/4 cup, about 5 minutes.
- Add beef broth and boil until reduced to about 1 cup, about 8 minutes.
- Whisk together cornstarch and remaining 2 tablespoons water, then whisk into sauce and boil, whisking, 1 minute.
- Season sauce with salt and pepper and keep warm, covered.
- Cook salmon:
- Pat salmon dry and season with salt and pepper.
- Heat oil in a 12-inch nonstick skillet over moderately high heat until hot but not smoking, then saute salmon, skinned side up, 3 minutes.
- Turn over and saute until just cooked through, about 3 minutes more.
- Serve salmon on top of red cabbage and onions with sauce spooned over.
Nutrition Facts : Calories 344, Fat 8.9, SaturatedFat 1.6, Cholesterol 64.5, Sodium 672.2, Carbohydrate 28.8, Fiber 4.6, Sugar 16.6, Protein 32.8
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