SALMON WITH CORN AND TOMATO SALAD
Provided by Food Network
Time 20m
Yield 4 servings
Number Of Ingredients 7
Steps:
- Toss the tomatoes with the corn, vinegar, oregano and 3 tablespoons of the oil in a large bowl.
- Season with salt and pepper to taste, toss again and set aside. Season the salmon with salt and pepper. Heat the remaining 1 tablespoon oil in a large skillet set over medium-high heat. Add the salmon, skin-side up, and cook until golden brown, about 4 minutes. Flip and continue to cook until just cooked through but still rosy in the center, about 3 minutes more. Serve with the corn salad.
SALMON WITH SALSA FRESCA
There was a time when the appearance of the first ripe tomatoes would have inspired me to make the southern Italian sauce of raw tomatoes, basil, garlic and olive oil. These days, I turn to a Mexican-style salsa fresca: tomatoes, white onion, chili and loads of cilantro and lime. I love salsa with fish, and since it is wild salmon season, the marriage seems opportune. Halibut and swordfish, whether grilled, broiled, roasted, or even steamed, are equally fine. Though the salsa is quick to prepare, it's best if allowed to sit for 15 to 30 minutes before serving. The tomatoes' juices will run, and the flavors will mingle. No more than an hour, though.
Provided by Mark Bittman
Categories dinner, easy, quick, seafood, main course
Time 30m
Yield 4 servings
Number Of Ingredients 8
Steps:
- Start a charcoal or gas grill; fire should be moderately hot and grill rack about 4 inches from heat source. Or, heat oven to 500 degrees.
- Chop tomatoes and combine them in a bowl with onion, chili, cilantro, lime juice and some salt. Set aside.
- Sprinkle fish with salt and pepper. If grilling, rub fish with a little oil as well; put it on grill, skin side down, and let it sit for 4 to 5 minutes, then turn once (don't worry if part of skin sticks to grill). Cook for about 3 minutes more, until medium-rare.
- If roasting, heat a large nonstick skillet over high heat for a minute. Add oil and, a few seconds later, salmon, skin side up. Sear for a minute, then transfer to oven and roast until medium-rare, about 10 minutes. Allow to rest for a minute or so, then remove skin. Turn over and serve, passing salsa at the table.
Nutrition Facts : @context http, Calories 381, UnsaturatedFat 13 grams, Carbohydrate 7 grams, Fat 23 grams, Fiber 2 grams, Protein 36 grams, SaturatedFat 5 grams, Sodium 589 milligrams, Sugar 2 grams, TransFat 0 grams
LEMON GRILLED SALMON WITH CORN SALAD
A recipe for the adventuresome from March 2009 issue of BH&G. The recipe creator's name is Priscilla Yee from Concord, CA and she won $2500 for this recipe!! (The idea of blueberries mixed in a corn salad intrigued me, and love all the ingredients so I made this. DS and I liked it a lot, not DH-think the cumin might have been too much for him so if you have a dislike for cumin you should reduce it.) Priscilla was inspired to create this recipe b/c of "her father's post-heart attack switch to a healthier diet. She created this dish with some of her favorite healthful foods. Dad? He just turned 90." Love that story.:) Feel free to sub in green onion tops for the chives. After reading Chef#1227141 review I agree a bit of paprika on the salmon would be even better! I served with brown rice but a noodle thing would be good too. You could make the corn salad a day ahead, I did and it kept very well but I think it tastes better at room temperature.
Provided by WiGal
Categories Low Cholesterol
Time 22m
Yield 4 serving(s)
Number Of Ingredients 17
Steps:
- For the corn salad: In bowl combine corn, sweet pepper, chives, basil, maple syrup, lemon juice, and the 1/4 teaspoon of salt.
- For the salmon seasoning mixture: In small bowl, combine lemon peel, cumin, the 1/2 teaspoon salt, and the black pepper.
- Lightly coat both sides of salmon with nonstick spray.
- Sprinkle seasoning mixture over salmon fillets.
- For CHARCOAL grill, grill salmon fillets on the rack of an uncovered grill directly over medium coals for 8 to 12 minutes or until fish flakes easily when tested with a fork, carefully turning once halfway through grilling.
- For GAS grill, preheat grill. Reduce heat to medium. Place salmon fillets on grill rack over heat. Cover and grill as above.
- Sprinkle a bit of paprika on the salmon.
- Mix blueberries into the corn salad and serve grilled salmon with corn salad.
- Garnish with lemon slices and/or fresh basil sprigs.
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