Chili Rubbed Salmon With Zucchini And Sauteed Corn Recipes

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CHILI AND SAGE-RUBBED SALMON



Chili and Sage-Rubbed Salmon image

Provided by Food Network

Categories     main-dish

Yield Serves 4

Number Of Ingredients 11

1 tablespoon olive oil
2 medium garlic cloves, thinly sliced
1 tablespoon coriander seeds, finely ground
1 teaspoon cumin seeds, finely ground
3 1/2 tablespoons chili powder
1/4 teaspoon freshly ground black pepper
1 tablespoon thinly sliced fresh sage leaves
1/2 cup verjus, apple cider, or 8 tablespoons white grape juice mixed with 2 tablespoons white wine vinegar
4 (6-ounce) skinless salmon fillets
2 tablespoons olive oil
Kosher salt

Steps:

  • Make the paste: Combine the oil and garlic in a small, heavy-bottomed saucepan. Place over low heat and cook until the garlic just barely begins to brown around the edges, 1 to 2 minutes. Add the ground coriander and cumin, and cook 1 minute, stirring constantly. Stir in the chili powder and black pepper and cook, stirring, 2 minutes longer. Add the sage and verjus, bring to a simmer, and cook until reduced and thickened to a paste, 1 to 2 more minutes. Remove from the heat, transfer to a bowl, and cool completely before using.
  • Use your fingers to coat the salmon all over with the cooled chili paste. Cover and refrigerate for 2 hours.
  • Wipe the paste from the salmon.
  • Heat the oil over medium heat in a skillet large enough to hold all the salmon fillets. Sprinkle the salmon fillets with salt, place them in the pan, and cook gently until well browned and just cooked through, 3 to 4 minutes per side. Transfer the salmon to warm plates and serve immediately.

CHILI AND SAGE-RUBBED SALMON



Chili and Sage-Rubbed Salmon image

Provided by Danny Meyer

Categories     Fish     Salmon     Fall

Yield Makes 4 servings

Number Of Ingredients 13

Chili Paste
1 tablespoon olive oil
2 medium garlic cloves, thinly sliced
1 tablespoon coriander seeds, finely ground
1 teaspoon cumin seeds, finely ground
3 1/2 tablespoons chili powder
1/4 teaspoon freshly ground black pepper
1 tablespoon thinly sliced fresh sage leaves
1/2 cup verjus, apple cider, or 8 tablespoons white grape juice mixed with 2 tablespoons white wine vinegar
Salmon
4 (6-ounce) skinless salmon fillets
2 tablespoons olive oil
Kosher salt

Steps:

  • 1. Make the paste: Combine the oil and garlic in a small, heavy-bottomed saucepan. Place over low heat and cook until the garlic just barely begins to brown around the edges, 1 to 2 minutes. Add the ground coriander and cumin, and cook 1 minute, stirring constantly. Stir in the chili powder and black pepper and cook, stirring, 2 minutes longer. Add the sage and verjus, bring to a simmer, and cook until reduced and thickened to a paste, 1 to 2 more minutes. Remove from the heat, transfer to a bowl, and cool completely before using.
  • 2. Use your fingers to coat the salmon with the cooled chili paste. Cover and refrigerate for 2 hours.
  • 3. Wipe the paste from the salmon.
  • 4. Heat the oil over medium heat in a skillet large enough to hold all the salmon fillets. Sprinkle the salmon fillets with salt, place them in the pan, and cook gently until well browned and just cooked through, 3 to 4 minutes per side. Transfer the salmon to warm plates and serve immediately.
  • Wine Suggestions: Champagne or any good sparkling wine would be ideal here. The bubbles and acidity will put out the chili paste fire and cut right through the richness of the salmon. You'd also do well with a young, fruity rosé.

SAGE-AND-GARLIC-CRUSTED PORK TENDERLOIN



Sage-and-Garlic-Crusted Pork Tenderloin image

This roast pork has the depth of a slow-simmering supper but doesn't take long to prepare.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Pork Recipes

Time 40m

Number Of Ingredients 7

2 garlic cloves, finely chopped (about 1 tablespoon)
1 tablespoon finely chopped fresh sage
1 1/4 teaspoon coarse salt
1/4 teaspoon freshly ground pepper
1 tablespoon olive oil
1 pork tenderloin (about 1 1/4 pounds), tied with kitchen twine
1 tablespoon vegetable oil

Steps:

  • Preheat oven to 400 degrees. Stir together garlic, sage, salt, pepper, and olive oil in a small bowl. Rub mixture all over pork.
  • Heat a large, heavy saute pan over medium-high heat. Add vegetable oil. Add pork, and brown all over, about 4 minutes.
  • Transfer pan to oven. Roast pork, turning occasionally, until an instant-read thermometer inserted into thickest part registers 145 degrees to 150 degrees, about 20 minutes. Transfer pork to a cutting board; tent with foil, and let rest 10 minutes before slicing.

SLOW-ROASTED SALMON WITH MEXICAN CREAMED CORN



Slow-Roasted Salmon with Mexican Creamed Corn image

Buttery and tender salmon gets paired with an irresistible side inspired by Mexican esquites-the popular street food of roasted corn tossed with lime, chiles and cheese.

Provided by Food Network Kitchen

Categories     main-dish

Time 40m

Yield 4 servings

Number Of Ingredients 12

3 tablespoons unsalted butter, at room temperature
1 clove garlic, grated
Zest and juice of 1 lime
Kosher salt and freshly ground pepper
Nonstick cooking spray
1 1/2 pounds skin-on salmon fillet (in one piece), preferably sockeye
2 medium shallots, chopped
5 small tomatillos (about 8 ounces), husked, rinsed and quartered
3 ears corn, kernels cut off (about 4 cups)
1 Fresno chile pepper, seeded and chopped
1/3 cup Mexican crema or sour cream
1/2 cup fresh cilantro, chopped

Steps:

  • Preheat the oven to 275 degrees F. Mix 2 tablespoons butter, the garlic, lime zest, 1/2 teaspoon salt and a few grinds of pepper in a small bowl. Coat a rimmed baking sheet with cooking spray. Place the salmon skin-side down on the prepared baking sheet and spread the lime butter evenly over the top. Bake until the salmon is just cooked through, 20 to 25 minutes.
  • Meanwhile, melt the remaining 1 tablespoon butter in a large skillet over medium-high heat. Add the shallots and cook, stirring, until soft and translucent, 3 minutes. Add the tomatillos and cook until slightly soft, about 4 minutes. Add the corn and chile pepper. Cook, stirring often, until warmed through, about 6 minutes.
  • Remove the skillet from the heat and stir in the crema, cilantro and half of the lime juice; season with salt, pepper and more lime juice. Cut the salmon into 4 pieces and serve with the creamed corn.

Nutrition Facts : Calories 460 calorie, Fat 23 grams, SaturatedFat 9 grams, Cholesterol 125 milligrams, Sodium 350 milligrams, Carbohydrate 23 grams, Fiber 3 grams, Protein 41 grams

CHILI RUBBED SALMON



Chili Rubbed Salmon image

Provided by Food Network Kitchen

Categories     main-dish

Time 17m

Yield 4 servings

Number Of Ingredients 4

2 tablespoons vegetable oil
4 (6-ounce) salmon fillets, skinned
1/2 teaspoon chili powder
1 teaspoon kosher salt

Steps:

  • Heat a large non-stick skillet over high heat. Add the oil and heat until shimmering. Rub the fish with the chili powder and season with salt. Carefully lay fish, skinned-side up in the skillet Cook the fish turning once until brown, crisp, and just firm, about 3 to 4 minutes on each side. Transfer the salmon to a serving platter and tent with foil to finish cooking, about 5 minutes more.
  • Copyright (c) 2004 Television Food Network, G.P., All Rights Reserved.

RED CHILE RUBBED SALMON WITH TOASTED CORN VINAIGRETTE



Red Chile Rubbed Salmon with Toasted Corn Vinaigrette image

Provided by Bobby Flay

Categories     main-dish

Time 28m

Yield 4 servings

Number Of Ingredients 15

1/2 cup ancho chile powder
2 teaspoons cumin
2 tablespoons brown sugar
1 teaspoon cinnamon
Olive oil
4 salmon steaks, about 6 ounces each
Salt and pepper
2 ears corn, husk removed
1/4 cup fresh lime juice
1 jalapeno, grilled, seeded and chopped
1 tablespoon honey
1/4 cup olive oil
Salt and freshly ground pepper
2 green onion, finely sliced (white and 2 inches of the green)
3 tablespoons chopped cilantro

Steps:

  • Red Chile Rub: Preheat grill to medium high. Combine ancho, cumin, brown sugar and cinnamon in a medium bowl. Brush salmon with olive oil and season with salt and pepper. Rub 1 tablespoon of the spice rub on 1 side of the salmon and grill, rub-side down until lightly golden brown, about 2 to 3 minutes. Turn over and continue grilling for 3 to 4 minutes for medium doneness.
  • Toasted Corn Vinaigrette: In a large pot of boiling water, blanch the corn about 5 minutes. Place the ears on the grill until slightly charred on all sides, about 2 minutes. Remove from the grill and with a sharp knife, scrape the kernels into a small bowl. Whisk together the lime juice, jalapeno and honey until combine. Slowly whisk in the oil until emulsified. Season with salt and pepper and fold in the corn, onions and cilantro.

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