Best Seared Salmon With Crab Salad And Avocado Sauce Recipes

Salmon With Creamy Avocado Sauce image

Provided by Barefootandpregnant

Time 22m

Yield 6 serving(s)

Number Of Ingredients 10

6 (6 ounce) salmon fillets, about 1-inch thick
1/2 large avocado, peeled, pitted, and quartered
1/4 cup nonfat sour cream
1 tablespoon reduced-fat mayonnaise
1 teaspoon lemon juice
1 garlic clove, minced
1/4 teaspoon hot pepper sauce
1/4 teaspoon Worcestershire sauce
1/4 teaspoon salt
1/4 teaspoon black pepper

Steps:

Place salmon fillets, skin side down, on foil-lined baking sheet. Coat fish with cooking spray and season with salt and pepper.
Preheat broiler. Cook salmon 10 to 12 minutes or until fish is opaque.
While fish is cooking, combine avocado, sour cream, mayonnaise, lemon juice, garlic, hot-pepper sauce, Worcestershire sauce, salt, and pepper in a food processor. Process, scraping down bowl occasionally, until mixture is creamy and smooth. Serve a dollop of sauce next to each salmon fillet.

Nutrition Facts : Calories 246.8, Fat 9.7, SaturatedFat 1.6, Cholesterol 89.3, Sodium 246.3, Carbohydrate 3.9, Fiber 1.4, Sugar 1.1, Protein 34.5

Grapefruit, Salmon, and Avocado Salad image

Provided by Martha Stewart

Time 35m

Number Of Ingredients 8

2 skinless wild-salmon fillets (each about 8 ounces, 1 inch thick)
Coarse salt and freshly ground black pepper
3 tablespoons extra-virgin olive oil
2 scallions, trimmed and thinly sliced
1 Ruby Red grapefruit, peel and pith removed, segmented
1 ripe avocado, pitted, peeled, and sliced
2 cups sunflower shoots, watercress leaves, or a combination of both
1 tablespoon fresh lime juice

Steps:

Preheat oven to 375 degrees. Season salmon with salt and pepper. Place in a 9-inch baking dish. Drizzle with 1 tablespoon oil and sprinkle with half of scallions. Bake until salmon is partially opaque in center, 10 to 12 minutes. Transfer to a dish and let cool.
Break salmon into large pieces and divide among serving dishes. Top each with grapefruit, avocado, greens, and remaining scallions. Season with salt and pepper. Whisk remaining 2 tablespoons oil with lime juice and season with salt. Drizzle dressing over each salad.

Salmon With Crab Sauce image

Provided by wicked cook 46

Categories Crab

Time 35m

Yield 4 serving(s)

Number Of Ingredients 9

1 1/2 lbs salmon fillets, skin on
2 teaspoons lemon pepper, divided
2 tablespoons butter
2 tablespoons flour
2 cups whole milk
4 ounces cream cheese, cubed
1 lemon, juice and zest
1 green onion, thinly sliced
4 1/2 ounces crab, canned, do not drain

Steps:

Cut salmon into four portions and season with 1 teaspoon f the lemon pepper.
Set aside.
Melt butter in a saucepan over low-medium heat, wisk in flour and cook until bubbly for 1 minute.
Slowly wisk in milk and remaining lemon pepper and continue stirring until thick, about 12 minutes.
Remove from heat.
Add cream cheese and stir until melted.
Add lemon juice and zest , green onion and the crab and any liquid from th can.
Keep warm over a very low heat.
Broil or pan fry seasoned salmon about 3-5 minutes per side until salmon just flakes when press with a fork.
Plate salmon and pour crab sauce over each filet.

Crispy Salmon with Citrus and Avocado Salad image

Provided by Justin Chapple

Categories main-dish

Time 30m

Yield 4 servings

Number Of Ingredients 11

Four 5-to-6-ounce center-cut salmon fillets, skin-on, patted dry
2 teaspoons finely grated mixed citrus zest, such as orange and grapefruit
2 teaspoons chopped fresh thyme
Kosher salt and freshly ground black pepper
2 tangelos or Cara Cara oranges
2 blood oranges
2 ruby red grapefruits
3 tablespoons extra-virgin olive oil
1 Hass avocado, pitted, peeled and sliced into wedges
1/2 cup chopped herbs, such as parsley or mint
2 scallions, thinly sliced

Steps:

Season the flesh side of the salmon with the citrus zest, thyme, salt and pepper.
Remove the skin and white pith from the tangelos, oranges and grapefruits with a sharp knife. Working over a large bowl, cut between the membranes of the grapefruits to release the sections into the bowl. Squeeze the membranes to extract the juice. Slice the tangelos and oranges into rounds and add them to the bowl.
In a large nonstick skillet, heat 1 tablespoon olive oil until shimmering. Add the salmon, skin-side down, and cook over medium heat, pressing gently with a fish spatula to flatten, until the skin is browned and crisp, about 5 minutes. Flip the salmon and cook until medium, 1 to 2 minutes.
Meanwhile, add the avocado, herbs, scallions and remaining 2 tablespoons olive oil to the large bowl with the citrus. Season with salt and pepper, then gently toss to mix. Serve the salad with the crispy salmon.