THE BEST BAKED SALMON
This simple baked salmon really hits all the right notes: tangy, sweet, savory, a little spicy and crunchy. Cooking a larger piece makes for a nice presentation. Topped with buttery golden breadcrumbs and parsley, it's perfect for a weeknight dinner yet fancy enough to serve to guests.
Provided by Food Network Kitchen
Categories main-dish
Time 25m
Yield 4 servings
Number Of Ingredients 10
Steps:
- Preheat the oven to 425 degrees F. Line a baking sheet with foil. Mix the brown sugar, paprika, garlic powder, cayenne pepper, 1 teaspoon kosher salt and a generous amount of freshly ground black pepper in a small bowl. Mix the panko with the parsley, butter, 1/4 teaspoon kosher salt and a few grinds of black pepper in another small bowl.
- Place the salmon skin-side down on the prepared baking sheet and spread the surface with the Dijon. Press the brown sugar mixture all over the salmon then top with the breadcrumb mixture. Crimp all four sides of the foil to create a border around the salmon, this will help collect the juices so they don't spread and burn. Bake until the breadcrumbs are golden brown, and the salmon is firm and flakes easily when pressed, 15 to 18 minutes. Cut into four equal portions for serving.
SALMON WITH FRUIT SALSA
Baked salmon and fruit salsa with a spicy kick. Serve over rice.
Provided by Tawnea
Categories Main Dish Recipes Seafood Main Dish Recipes Salmon Salmon Steak Recipes
Time 55m
Yield 4
Number Of Ingredients 14
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Arrange salmon steaks in a shallow baking dish, and coat with the lemon juice. Season with rosemary, salt, and pepper. Top with lemon slices. Pour water into the dish.
- Bake for 30 to 40 minutes in the preheated oven, or until easily flaked with a fork.
- In a medium bowl, mix pineapple, onion, garlic, jalapeno, tomato, pineapple juice, red bell pepper, and yellow bell pepper. Cover, and refrigerate while fish is baking. Top fish with salsa to serve.
Nutrition Facts : Calories 216.5 calories, Carbohydrate 15.7 g, Cholesterol 50.4 mg, Fat 7 g, Fiber 3.9 g, Protein 25.9 g, SaturatedFat 1.5 g, Sodium 198.3 mg, Sugar 6.2 g
SALMON WITH FRUIT SALSA
Salmon is readily available cut into skinless and boneless fillets or into steaks. You can use either in this recipe.
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 4 servings.
Number Of Ingredients 11
Steps:
- In a large bowl, combine the first eight ingredients; add 1/4 teaspoon salt and 1/8 teaspoon pepper. Let stand at room temperature for at least 30 minutes., Sprinkle salmon with remaining salt and pepper. Using long-handled tongs, moisten a paper towel with cooking oil and lightly coat the grill rack. Grill salmon, covered, over medium heat or broil 4 in. from the heat for 6-9 minutes on each side or until fish flakes easily with a fork. Serve salsa with a slotted spoon with salmon.
Nutrition Facts : Calories 381 calories, Fat 19g fat (4g saturated fat), Cholesterol 100mg cholesterol, Sodium 399mg sodium, Carbohydrate 17g carbohydrate (14g sugars, Fiber 2g fiber), Protein 35g protein.
PERFECTLY COOKED SALMON WITH 2 FRUIT SLAW
Make and share this Perfectly Cooked Salmon With 2 Fruit Slaw recipe from Food.com.
Provided by Dan Churchill
Categories < 4 Hours
Time 1h20m
Yield 4 serving(s)
Number Of Ingredients 14
Steps:
- To make cashew cheese, in a medium bowl, combine the cashews with 1 cup of water and allow to soak for 2 hours. Drain and add cashews to a blender with goats cheese and coconut milk. Blitz until smooth, set aside.
- Preheat oven to 375 F, or 190°C Line a baking sheet with parchment paper and spread beets on top evenly. Drizzle with 2 tablespoons olive oil, season with salt and scatter thyme over. Roast for 35-40 minutes or until tender. Keep oven on for salmon.
- In a medium bowl, combine the kumquats, pomegranate seeds and cabbage. In a medium saute pan over low heat, toast the pepitas (without oil) for 3-4 minutes or until they start to toast and have a nutty aroma. Let cool slightly, then add into the cabbage bowl. Drizzle in 1 tablespoon olive oil, season to taste with salt and set aside.
- Season the salmon filets with salt. Heat a medium non-stick oven safe frying pan over medium high heat. Add 1 tablespoon olive oil to a pan and cook the salmon, skin side down, on medium-high heat for 3-4 minutes or until skin is crispy. Turn salmon over and transfer to the oven to finish cooking for a further 3 minutes until salmon is cooked through.
- To serve, smear a dollop of the cashew cheese on the plate then place 4 beet pieces among the cheese before topping with a spoonful of the slaw. Plate the salmon and finish with a squeeze of lemon and chopped parsley.
Nutrition Facts : Calories 873, Fat 58.2, SaturatedFat 17.6, Cholesterol 94.2, Sodium 526.5, Carbohydrate 41.6, Fiber 10.7, Sugar 20.2, Protein 53.8
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