Category: salmon

Categories
dinner italian food salmon

Creamy Tuscan Salmon with Spinach, Artichokes, and Garlic

Pan-Seared Creamy Tuscan Salmon with Garlic, Spinach, Artichokes, Sun-Dried Tomatoes and Capers. Crispy and crunchy on the outside, the salmon is moist and tender on the inside.  Served with the silky white cream sauce. This family favorite dinner is ready in 30 minutes!

Servings: 4 people

Ingredients
Salmon
  • 1 tablespoon olive oil
  • 1 lb salmon fillets (3 or 4 salmon fillets)
  • 1/4 teaspoon salt

White cream sauce
  • 3 cloves garlic , minced
  • 1/4 cup sun-dried tomatoes , chopped
  • 1 cup artichoke hearts , chopped
  • 2 tablespoons capers , drained
  • 5 oz spinach fresh
  • 1 cup heavy cream
  • 1/4 teaspoon paprika
  • salt

Instructions
How to sear salmon
  1. Heat 1 tablespoon of olive oil in a large skillet on medium-high heat.
  2. Season salmon fillets with salt.
  3. When the oil is hot, add salmon fillets flesh side down (skin side up). Sear for about 4 minutes on medium-high heat.
  4. Reduce heat to medium.
  5. Flip the salmon fillets to the other side (skin side down). Sear for another 4 or 5 minutes on medium heat until salmon is flaky.
  6. Remove salmon from the skillet.

How to make white cream sauce
  1. To the same, now empty, skillet, add chopped sun-dried tomatoes, minced garlic, chopped artichokes, capers. Cook, stirring, for 1 minute.
  2. Add fresh spinach, and continue cooking and stirring until the spinach wilts, for a couple of minutes.
  3. To the skillet with sautéed vegetables, add 1 cup of heavy cream and paprika. Bring to simmer. Simmer for about 1 minute, stirring. Season with salt. Add more paprika, if you like.

Assembly

  1. Add cooked salmon to the skillet with the cream sauce.
  2. Spoon the sauce over the salmon, and simmer for a minute or more, until the salmon is warmed up and cooked through. The salmon should be flaky.
  3. Season with salt, if needed.

For full information kindly visit juliasalbum.com.
Categories
dinner maindish salmon

SWEET CHILI GARLIC GLAZED SALMON

A five star salmon recipe with a delicious sweet chili garlic glaze on top. The glaze caramelizes the salmon as it broils and will become an instant favorite that you will make again and again!

Servings : 4 Servings

Ingredients
  • 4 pieces salmon 6 oz.
  • 1/4 cup sweet chili sauce
  • 1 1/2 Tablespoons Orange Marmalade
  • 3 Tablespoons soy sauce
  • 2 Tablespoons green onion minced
  • 1 clove garlic minced
  • salt and pepper

Instructions
  1. In a shallow baking dish, combine sweet chili sauce, orange marmalade, and soy sauce. Whisk to combine and add minced garlic and green onions. Reserve 1/4 cup of the marinade. Sprinkle the salmon with salt and pepper and place facing down with the skin side up in the dish and allow to marinate for at least one hour.
  2. Preheat the broiler and make sure the oven rack is 5-6 inches down and line a baking sheet with aluminum foil. Spray with cooking spray. Take the salmon out of the pan and shake off excess marinade. You don’t want the marinade to pool up on the foil. Place the salmon fillets skin side down on top of the aluminum foil and broil for 6-10 minutes until browned and opaque in the center.
  3. Pour the reserved sauce on top of the salmon before serving and garnish with green onions.

For full information kindly visit therecipecritic.com.
Categories
dinner maindish salmon

CREAMY GARLIC BUTTER TUSCAN SALMON

Creamy Garlic Butter Tuscan Salmon is a restaurant quality Pan Seared salmon recipe in a delicious creamy sauce! Filled with garlic, sun dried tomatoes, spinach and parmesan cheese.

Serves: 4 Serves

INGREDIENTS
  • 4 salmon fillets, skin off (or Trout or any white fish)
  • Salt and pepper, to season
  • 2 teaspoons olive oil
  • 2 tablespoons butter
  • 6 cloves garlic, finely diced
  • 1 small yellow onion, diced
  • 1/3 cup dry white wine (OPTIONAL) — (do not use a sweet white wine)
  • 5 ounces (150 g) jarred sun dried tomato strips in oil, drained of oil
  • 1 3/4 cups half and half *SEE NOTES
  • Salt and pepper, to taste
  • 3 cups baby spinach leaves
  • 1/2 cup fresh grated Parmesan cheese, (do not include for dairy free option)
  • 1 teaspoon cornstarch (cornflour) mixed with 1 tablespoons of water (optional)**
  • 1 tablespoon fresh parsley chopped

INSTRUCTIONS
  1. Heat the oil in a large skillet over medium-high heat. Season the salmon filets (or fish if using) on both sides with salt and pepper, and sear in the hot pan, flesh-side down first, for 5 minutes on each side, or until cooked to your liking. Once cooked, remove from the pan and set aside.
  2. Melt the butter in the remaining juices leftover in the pan. Add in the garlic and fry until fragrant (about one minute). Fry the onion in the butter. Pour in the white wine (if using), and allow to reduce down slightly. Add the sun dried tomatoes and fry for 1-2 minutes to release their flavours.
  3. Reduce heat to low heat, add the half and half (or heavy cream), and bring to a gentle simmer, while stirring occasionally. Season with salt and pepper to your taste.
  4. Add in the spinach leaves and allow to wilt in the sauce, and add in the parmesan cheese. Allow sauce to simmer for a further minute until cheese melts through the sauce. (For a thicker sauce, add the milk/cornstarch mixture to the centre of the pan, and continue to simmer while quickly stirring the mixture through until the sauce thickens.)
  5. Add the salmon back into the pan; sprinkle with the parsley, and spoon the sauce over each filet.
  6. Serve over pasta, rice or steamed veg.

For full information kindly visit cafedelites.com.
Categories
dinner lunch salmon

Broiled Salmon with Thai Sweet Chili Glaze

Broiled salmon that has been marinated in sweet chili sauce, soy sauce & ginger develops a lovely caramelized top while cooking.

Servings: 4

INGREDIENTS
  • 1-1/2 pounds (or four 6-ounce pieces) salmon, skin on or off
  • 6 tablespoons Thai Sweet Chili Sauce (best quality, such as Mae Ploy or Thai Kitchen)
  • 3 tablespoons soy sauce (use gluten-free if needed)
  • 1 tablespoon peeled and finely grated fresh ginger
  • 2 scallions, green parts only, finely sliced

INSTRUCTIONS
  1. Set the oven rack 5-6 inches from the top and preheat the broiler.
  2. Make the marinade by combining the sweet chili sauce, soy sauce and ginger in a shallow baking dish. Spoon 1/4 cup of the marinade into a small dish and set aside (this will be the sauce for the cooked fish). Add the salmon fillets, skin side up, to the remaining marinade and marinate for 1 hour in refrigerator.
  3. Line a rimmed baking sheet with aluminum foil and spray with nonstick cooking spray. Transfer the salmon fillets to the prepared baking sheet, skin side down, and drizzle a bit of the marinade over top. Go easy — you don’t want it to pool too much on the baking sheet because it will burn in the oven. Broil the salmon for 6-10 minutes, or until browned in spots and almost opaque in the center. Transfer the salmon to a serving platter and pour the reserved sauce over top. Garnish with scallions and serve.

For full information kindly visit onceuponachef.com.
Categories
dinner lunch maindish salmon

Grilled Honey Lemon Butter Salmon

Grilled Honey Lemon Butter Salmon – EASY, ready in 10 minutes, and a FOOLPROOF way to make grilled salmon!! Wonderfully tender, so juicy, just melts in your mouth, and has FABULOUS flavor!!

YIELD: SERVES 3

INGREDIENTS:
  • about 1.25 pounds skin-on salmon fillet
  • 1 lemon, sliced into thin rounds
  • 1/4 cup unsalted butter, melted
  • 1/4 cup honey
  • 3 tablespoons lemon juice (from about 1 lemon)
  • 1 teaspoon kosher salt, or to taste
  • 1/2 teaspoon freshly ground black pepper, or to taste
  • 2 teaspoons finely chopped fresh parsley, optional for garnishing

DIRECTIONS:
  1. Preheat outdoor grill to medium-high heat. Alternatively, preheat oven to 425F.
  2. Place salmon on a sheet of foil (with the longer side parallel with the longer side of the sheet pan) with the skin-side down. Raise the edges of the foil up about 2 inches (or enough so that when you pour the buttery mixture over the top it will be contained in the foil).
  3. Nestle lemon slices underneath the salmon, spaced evenly around the fillet; set aside.

For full directions kindly visit averiecooks.com.
Categories
dinner maindish salmon

Poached Salmon in Coconut Lime Sauce

Poached Salmon in a coconut lime sauce that tastes like a Thai coconut curry – except it’s super quick and easy to make! Even though the salmon is poached, it’s well worth searing lightly to brown for the extra flavour on both the salmon and in the sauce.

Servings 4

Ingredients
  • 4 salmon fillets , 180g/6oz each preferably skinless (Note 1)
  • Salt and pepper
  • 2 tbsp oil , separated
  • 2 garlic cloves , finely grated
  • 2 tsp ginger , finely grated
  • 1 lemongrass , peeled, finely grated (Note 2)
  • 1 tbsp brown sugar
  • 1 tsp chilli garlic paste or other chilli paste, adjust to taste (Note 3)
  • 400 g/14oz coconut milk (Note 2)
  • 1 tbsp fish sauce (or soy sauce)
  • 2 tsp lime zest (1 lime)
  • Lime juice , to taste

GARNISH/SERVING:
  • Fresh coriander/cilantro leaves , finely chopped (recommended)
  • Finely sliced large red chillies (optional)
  • Vermicelli noodles , soaked per packet, or rice
  • Steamed Asian greens

Instructions
  1. Sprinkle both sides of salmon with salt and pepper.
  2. Heat 1 tbsp oil in a non stick pan or well seasoned skillet over medium high heat. Add salmon, skin side up, and sear for just 1 1/2 minutes until golden. Turn salmon and cook the other side just for 1 minute, then remove onto a plate (should still be raw inside).
  3. Turn heat down to medium low and allow skillet to cool.
  4. Heat remaining 1 tbsp oil. Add garlic, ginger and lemongrass. Cook until garlic is light golden ~ 1 minute.
  5. Add sugar and cook for 20 seconds until it becomes a caramel (see video). Then stir in chilli paste.
  6. Add coconut milk and stir, scraping the bottom of the skillet to dissolve any bits stuck on the base into the sauce.
  7. Stir in fish sauce, increase heat to medium. Simmer for 2 minutes.
  8. Place salmon into the sauce, lower heat and simmer gently for 4 minutes, or until just cooked.
  9. Remove salmon, stir in lime zest and juice to taste. Adjust salt to taste with fish sauce.
  10. Serve salmon over noodles or rice. Spoon over sauce, garnish with coriander and chili if using.

For full information kindly visit recipetineats.com.
Categories
dinner Healthy Food salmon

Avocado Salmon Rice Bowl

Beautiful honey, lime, and cilantro flavors come together is this tasty salmon rice bowl. Slightly sweet cilantro lime rice topped with juicy salmon roasted in honey, lime, cilantro glaze and fresh cilantro avocado.

Servings 2

Ingredients
Rice
  • 1 cup jasmine rice
  • 1 1/2 cups water
  • Salt
  • 1/2 lime, juice only
  • 2 Tbsp minced fresh cilantro
  • 1 Tbsp honey
  • 3 Tbsp chicken or vegetable stock

Salmon:
  • 1 lb salmon fillets skin on
  • 1 Tbsp lime juice
  • 1 Tbsp honey
  • 2 Tbsp minced fresh cilantro
  • Salt to taste

Avocado Topping:
  • 1 ripe avocado
  • 1 tbsp lime juice
  • 1 tbsp minced fresh cilantro
  • 1/4 tsp chili powder less for milder topping
  • Salt to taste

Instructions
  1. Rice:
  2. Cook rice in salted water per package instructions. Take off heat when it’s just done.
  3. Preheat a medium cooking pan over medium-high heat. Mix stock, lime juice, honey, and cilantro together. Pour the mixture into the preheated pan and let it simmer for about a minute. Take the pan off heat and mix rice into the liquid. Season with a little bit more salt, mix well, and set aside.

For full instructions kindly visit willcookforsmiles.com.
Categories
dinner parmesan salmon

Crispy Garlic Parmesan Salmon

Crispy Garlic Parmesan Salmon is ready and on your table in less than 15 minutes, with a 5-ingredient crispy top! Restaurant quality salmon right at home!

Servings: 8

Ingredients
  • 2 pounds (1 kg) side wild salmon fillet (about 2 kg | 4 pounds)
  • 2/3 cup plain breadcrumbs
  • 2/3 cup grated parmesan cheese
  • 1/4 cup finely chopped parsley
  • 4 cloves garlic , minced
  • 1/3 cup melted butter
  • Salt and pepper
  • Lemon wedges , to serve

Instructions
  1. Position a rack in the middle of the oven. Preheat oven to 400°F | 200°C. Line a baking tray / sheet with a large piece of foil. Place the salmon fillet, skin side down, on the baking sheet; set aside.
  2. Mix together the breadcrumbs, parmesan cheese, parsley and garlic in a small bowl. Pour in the melted butter; season with 3/4 teaspoon salt and 1/3 teaspoon pepper (or to taste). Using your hands (it’s easier than using a wooden spoon), mix the ingredients together until the breadcrumbs absorb the butter (about 40 seconds).

For full instructions kindly visit cafedelites.com.