PAN-SEARED CRISPY SALMON
Provided by Food Network
Number Of Ingredients 9
Steps:
- 1. Season the fish on both sides with salt and pepper. Heat 3 tablespoons of the olive oil in a saute pan. Place the salmon, skin-side down, in the pan and cook (without moving the fish) until the skin is crispy, about 4 to 5 minutes. Reduce the heat, turn the salmon, and continue to cook for another 3 to 4 minutes.
- 2. Meanwhile, heat the remaining tablespoon oil in another saute pan over medium heat. Add the garlic, shallots, and leek; saute for 3 to 5 minutes until the leak begins to soften.
- 3. Add the cannellini beans and the wine; bring to a gentle simmer. Add the butter. Season to taste with salt and pepper.
WHOLE ROASTED SIDE OF SALMON
Provided by Valerie Bertinelli
Categories main-dish
Time 45m
Yield 6 servings
Number Of Ingredients 11
Steps:
- Preheat the oven to 400 degrees F. Line a baking sheet with parchment.
- In a small bowl, whisk together the mayonnaise, mustard, honey, vinegar, rosemary and hot sauce. Taste, and add more hot sauce if desired.
- In a second small bowl, stir together the panko, olive oil and 1/2 teaspoon each salt and pepper.
- Lay the salmon on the prepared baking sheet; if necessary, trim the tail end so it lays flat. Sprinkle the salmon liberally with salt and pepper, then spread with the mayonnaise mixture. Cover the mayonnaise with the panko mixture, pressing it in lightly to adhere.
- Roast for 16 to 18 minutes for medium salmon with a golden-brown crust. Let rest for 5 minutes. Use the parchment to transfer the salmon to a large serving platter, then lift part of the salmon with a large offset spatula and remove the parchment. Garnish the platter with rosemary sprigs and lemon wedges.
SHEET-PAN JERK SALMON
Broiling is one of the quickest ways to cook salmon, and retain its moisture. It heats the outside while keeping the inside tender. When making this jerk salmon, your house may smell like a charcoal grill in the Caribbean. Don't worry if the fish darkens considerably as it cooks; that's when you know it's almost done. Finish it off with a mango slaw or classic carrot salad to make your dinner look as vivid as it tastes.
Provided by Millie Peartree
Categories dinner, easy, quick, weekday, seafood, main course
Time 20m
Yield 4 servings
Number Of Ingredients 8
Steps:
- Position an oven rack 6 inches from the broiler and set the broiler to high. Line a rimmed sheet pan with aluminum foil or lightly coat with cooking spray.
- Place salmon on a cutting board, skin-side up. Using a sharp knife, cut through the skin about 1/8-inch deep, in 3 different places, making sure not to cut all the way through to the flesh.
- In a medium bowl, whisk together olive oil, jerk seasoning, paprika and salt, if using. (The jerk seasoning has plenty of salt, so taste before adding salt.) Place salmon portions in the mixture and coat evenly, ensuring the mixture gets into the scored flesh.
- Place on the sheet pan, skin-side up, and broil until the skin is crispy and flesh is opaque, 10 to 12 minutes. The exterior will darken considerably, but don't be alarmed. The high heat will help keep the inside moist. Garnish with chopped fresh parsley. Serve with mango slaw or carrot salad.
SALMON WITH LEMON, CAPERS AND ROSEMARY
Provided by Giada De Laurentiis
Categories main-dish
Time 20m
Yield 4 servings
Number Of Ingredients 9
Steps:
- Put each salmon fillet on a piece of foil large enough to fold over and seal. Brush the salmon on both sides with olive oil; season with 1/2 teaspoon each salt and pepper, and the rosemary. Top each fillet with 1 lemon slice, 1 tablespoon lemon juice, 2 tablespoons wine and 1 teaspoon capers. Wrap the salmon tightly in the foil packets.
- Put the foil packets on the hot grill pan or grill rack and cook until medium, 8 to 10 minutes. Transfer the foil packets to plates or shallow bowls and serve, letting everyone open the foil.
JERK SALMON
My jerk salmon recipe is so delicious and savory, it is guaranteed to take your palates on a Caribbean vacation! Serve with salad or white rice, but honestly this jerk salmon recipe is so delicious it could be served with anything, or even eaten alone. Margaritas, anyone?
Provided by Cooking With Tammy
Categories World Cuisine Recipes Latin American Caribbean
Time 48m
Yield 4
Number Of Ingredients 12
Steps:
- Place salmon in a large bowl with ice cold water and 1 pinch salt. Let soak, about 10 minutes. Run a knife along the skin to remove all scales.
- Rinse salmon in ice cold water and lemon juice. Pat dry with a paper towel.
- Preheat oven to 325 degrees F (165 degrees C).
- Combine garlic powder and 1/4 teaspoon salt in a small bowl. Sprinkle lightly over both sides of each salmon fillet. Rub jerk marinade over both sides of salmon.
- Place salmon fillets in a large bowl. Add scallions, onion, cilantro, and ginger; mix well to combine.
- Heat oil in an ovensafe skillet over medium heat. Cook salmon fillets skin-side down, in batches if necessary, until skin is golden, about 2 minutes. Flip and continue cooking until flesh is pale pink, 1 to 2 minutes more. Place skillet in the oven.
- Bake salmon in the preheated oven until flesh flakes easily with a fork, about 2 minutes. Remove skillet from oven and allow salmon to rest before serving, 3 to 5 minutes.
Nutrition Facts : Calories 264.7 calories, Carbohydrate 15.6 g, Cholesterol 41.7 mg, Fat 15.4 g, Fiber 5 g, Protein 18.2 g, SaturatedFat 2.8 g, Sodium 444.3 mg, Sugar 5.3 g
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