Coriander Lemon Crusted Salmon With Asparagus Salad Poached Egg Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

LEMONY SALMON AND ASPARAGUS SALAD



Lemony Salmon and Asparagus Salad image

Provided by Ree Drummond : Food Network

Categories     main-dish

Time 35m

Yield 4 servings

Number Of Ingredients 14

1 bunch thick asparagus, ends trimmed and tough outer skin peeled off
2 cups snow peas, thinly sliced
1 cup fresh mint leaves, roughly chopped, plus whole leaves, for serving
1/2 cup roasted pistachios, chopped
1/4 cup crumbled feta
1 lemon, zested and juiced
3 tablespoons extra-virgin olive oil
Kosher salt and freshly ground black pepper
Four 6-ounce salmon fillets, skin off
1 tablespoon lemon pepper
Fried Eggs, recipe follows, for serving
Balsamic glaze, for drizzling
Oil, for frying
4 large eggs

Steps:

  • Using a sharp peeler, peel the asparagus into ribbons and add to a large bowl. Add the snow peas, mint, pistachios, feta, lemon juice and zest, 2 tablespoons of the olive oil and a sprinkle of salt and pepper and toss gently. Set aside.
  • Heat a large nonstick pan over a medium heat. Add the remaining 1 tablespoon olive oil. Season the salmon fillets on both sides with the lemon pepper. Cook the salmon until golden brown, about 3 minutes. Flip the salmon and cook to desired doneness, about another 2 to 4 minutes, depending on thickness of your fillets.
  • Serve family style, placing the salad on a platter with the salmon on top. Place the Fried Eggs over the salmon and garnish with balsamic glaze and mint leaves. Or serve individual portions on 4 plates.
  • Heat some oil in a nonstick skillet over medium heat. There should be just enough oil to cover the edges of the eggs when they are cracked into the skillet.
  • Once the oil is mildly hot, crack in the eggs one at a time. Cook until the eggs begin to turn white, then use a small spoon to carefully spoon the hot oil over only the whites of the eggs (avoiding the yolks). This will help the whites cook slowly so the tops will set but still look pretty. Important: Don't spoon any oil over the yolks yet! Only spoon oil over the whites for now to prevent the eggs from turning cloudy.
  • After a minute or two of cooking, once the whites are set and not jiggly or loose, carefully spoon the oil over the yolks. Continue spooning the oil over the eggs until they appear to be done to your liking.
  • Remove the eggs from the skillet with a slotted spatula, then drain them briefly on a paper towel before serving.

MUSTARD-AND-HERB-CRUSTED SALMON WITH WARM ASPARAGUS SALAD



Mustard-and-Herb-Crusted Salmon with Warm Asparagus Salad image

This dish is a little piece of spring on your plate! Sweet tender salmon, earthy spring vegetables and plenty of herbs make this the perfect weeknight dinner.

Provided by Food Network Kitchen

Categories     main-dish

Time 20m

Yield 4 servings

Number Of Ingredients 13

Kosher salt and freshly ground black pepper
1/2 cup panko
1/2 cup loosely packed fresh flat-leaf parsley leaves and tender stems
1 sprig fresh tarragon leaves, plus 2 tablespoons coarsely chopped fresh tarragon
2 tablespoons olive oil
2 teaspoons brown sugar
2 teaspoons Dijon mustard
3 tablespoons fresh lemon juice, plus lemon wedges for serving
Four 6-ounce skinless center-cut salmon fillets (about 1 1/2 inches thick)
1 pound thin asparagus, trimmed and cut into 1 1/2-inch pieces
2 cups shelled English peas or thawed frozen peas (about 10 ounces)
2 tablespoons unsalted butter
4 radishes, thinly sliced (about 4 ounces) (see Cook's Note)

Steps:

  • Preheat the oven to 425 degrees F and line a baking sheet with aluminum foil.
  • Bring 8 cups of salted water to a boil in a covered large saute pan. Fill a large bowl with ice water and set a mesh strainer on top of the ice.
  • Pulse the panko, parsley, the leaves from 1 sprig fresh tarragon and 1/4 teaspoon each salt and pepper in a mini food processor until the herbs are coarsely chopped. Drizzle in 1 tablespoon of the oil and pulse until the mixture is combined. Transfer to a plate.
  • Combine the brown sugar, mustard, 1 tablespoon of the lemon juice and remaining 1 tablespoon oil in a small bowl. Brush the tops and sides of the salmon generously with the mustard mixture and sprinkle with salt and pepper. Press a salmon fillet, top-side down, into the panko mixture. Place, panko-side up, on the prepared baking sheet. Repeat with the remaining fillets and bake until the panko is toasted and the salmon is just cooked through, 8 to 10 minutes.
  • Meanwhile, put the asparagus and peas in the saute pan of boiling water and cook until almost crisp-tender, about 3 minutes. Transfer the vegetables to the prepared ice bath with a slotted spoon and let cool, about 1 minute.
  • Meanwhile, heat a second large saute pan over medium-high heat and add the butter, swirling, until melted. Drain the cooled vegetables and add to the pan. Season with salt and pepper. Cook, stirring occasionally, until tender, 3 to 5 minutes. Remove from the heat, add the radishes, the remaining 2 tablespoons lemon juice and 2 tablespoons tarragon. Toss to combine, taste and adjust the seasoning. Serve the salmon with the asparagus salad and a lemon wedge.

SMOKED SALMON WITH POACHED EGGS AND ASPARAGUS



Smoked Salmon With Poached Eggs and Asparagus image

A complete light meal (great for brunch!) from "The Farmstead Egg Cookbook" by Terry Golson. It's a simple dish to prepare with a lovely presentation.

Provided by blucoat

Categories     Breakfast

Time 25m

Yield 4 serving(s)

Number Of Ingredients 13

1 teaspoon sugar
1 tablespoon whole grain mustard
1 teaspoon minced fresh dill (to garnish)
2 tablespoons lemon juice
2 tablespoons mayonnaise
1/4 teaspoon kosher salt
1/8 teaspoon fresh ground pepper
1/3 cup vegetable oil or 1/3 cup olive oil
4 slices toast
8 ounces smoked salmon
12 asparagus spears, steamed
4 large poached eggs
chopped fresh dill (to garnish)

Steps:

  • Whisk the dressing ingredients together.
  • Assemble this recipe on individual dinner plates. Put a piece of toast on each plate. Arrange the salmon and asparagus on each piece of toast. Top with the egg. Drizzle the dressing over the egg and asparagus. Garnish with dill.

Nutrition Facts : Calories 468, Fat 30.8, SaturatedFat 5.5, Cholesterol 247.9, Sodium 950.7, Carbohydrate 25.5, Fiber 2, Sugar 3.5, Protein 22.5

CUMIN CORIANDER CRUSTED SALMON



Cumin Coriander Crusted Salmon image

When I saw this recipe in the March issue of Cooking Light I knew that this would be a hit....I was just suprised on how much! My DH and DD are not keen on cilantro, but they were really impressed with this recipe. It is fast, easy and I would definately serve this to company. I served this with garlic scented brown jasmin rice and roasted beets. Devine!!!

Provided by Abby Girl

Categories     Very Low Carbs

Time 20m

Yield 4 serving(s)

Number Of Ingredients 9

2 tablespoons cilantro, finely chopped
1 tablespoon shallot, finely chopped
1 -2 teaspoon olive oil
1/2 teaspoon cumin
1/4 teaspoon ground coriander
1/4 teaspoon kosher salt
1/4 teaspoon black pepper
24 ounces salmon fillets
4 lemon wedges

Steps:

  • Combine cilantro shallots, oil, cumin, coriander, salt and pepper in a small bowl, stirring to form a paste. (can be made ahead of time).
  • Place fish, skin side down, in a shallow baking dish. Coat with cilantro mixture. Cover and refrigerate for 1 hour.
  • Preheat oven to 400.
  • Arrange fish on the rack of a roasting pan coated with cooking spray. Bake at 400 for 10 minutes or until fish flakes easily when tested with a fork or until desired degree of doneness.
  • Serve with lemon wedges.
  • Note: The recipe called for 2 tsp oil, but with the fish being as oily as it is, you can get away with 1 teaspoons.

Nutrition Facts : Calories 211.6, Fat 7.1, SaturatedFat 1.1, Cholesterol 87.5, Sodium 223.3, Carbohydrate 2.2, Fiber 0.8, Protein 33.9

CORIANDER SALMON



Coriander Salmon image

This pleasant salmon is good hot or cold. For a hot meal, I serve it with rice or pierogi. For a cold meal in the summer, I serve it with a salad and some crusty bread. -Nancy Deans of Acton, Maine

Provided by Taste of Home

Categories     Dinner

Time 20m

Yield 4 servings.

Number Of Ingredients 8

1/2 teaspoon salt
1/8 teaspoon pepper
1/2 teaspoon ground coriander
4 salmon fillets (6 ounces each)
2 teaspoons olive oil
2 garlic cloves, minced
2 teaspoons lime juice
1/4 to 1/2 teaspoon hot pepper sauce

Steps:

  • In a small dish, combine the salt, pepper and coriander. Sprinkle over salmon. In a nonstick skillet, cook salmon in oil over medium heat for 4 minutes on each side. Add the garlic, lime juice and hot pepper sauce. Reduce heat; cover and cook 3-4 minutes longer or until fish flakes easily with a fork.

Nutrition Facts : Calories 335 calories, Fat 21g fat (4g saturated fat), Cholesterol 100mg cholesterol, Sodium 396mg sodium, Carbohydrate 1g carbohydrate (0 sugars, Fiber 1g fiber), Protein 34g protein. Diabetic Exchanges

More about "coriander lemon crusted salmon with asparagus salad poached egg recipes"

HOW TO MAKE ROAST SALMON WITH ASPARAGUS SALAD & POACHED EGG
how-to-make-roast-salmon-with-asparagus-salad-poached-egg image
May 23, 2019 Looking for a new way to eat salmon? This baked salmon served over a fresh asparagus salad and topped with a poached egg has so much flavor for a healthy dinner. Get the recipe for Coriander & Lemon-Crusted Salmon with Asparagus Salad & Poached Egg.
From dailymotion.com


25 ASPARAGUS RECIPES YOU'LL WANT TO MAKE FOREVER - YAHOO
Mar 17, 2024 Coriander-&-Lemon-Crusted Salmon with Asparagus Salad & Poached Egg Crushed coriander seeds and lemon zest give this quick salmon recipe praiseworthy flavor …
From yahoo.com


7 EXCITING WAYS TO COOK SALMON THAT DON’T INVOLVE AN OVEN - JUST …
Jan 9, 2020 Lemon Poached Salmon with Quick Pickle Sour Cream. ... To make the croquettes, you’ll combine poached salmon with almond meal, egg, more fresh tarragon, lemon juice, …
From justcook.butcherbox.com


HEALTHY SEAFOOD SALAD RECIPES - EATINGWELL
Healthy Salmon Salad Recipes; Healthy Tuna Salad Recipes; Green Goddess Tuna Salad. ... Lemon Shrimp & Orzo Salad. 20 mins Tuna Salad Crackers. 5 mins Tuna, White Bean & Dill …
From eatingwell.com


POACHED SALMON SALAD WITH LETTUCE AND ASPARAGUS …
Mar 8, 2017 Salt and freshly ground pepper. 24 large asparagus stalks, peeled. 1/4 cup fresh lemon juice, preferably Meyer lemon, plus four 3-by-1-inch strips of zest
From foodandwine.com


CORIANDER & LEMON CRUSTED SALMON WITH ASPARAGUS
Apr 7, 2022 Pulse the coriander, lemon zest, 1/2 tsp. salt, and crushed red pepper in a spice grinder until finely ground. Coat the salmon with the spice mixture (about 1 1/2 tsp. per portion), and place the salmon on the prepared …
From cmfmag.ca


LOW-CALORIE SPRING SALAD RECIPES - EATINGWELL
Find healthy, delicious low-calorie spring salad recipes, from the food and nutrition experts at EatingWell. ... Coriander-&-Lemon-Crusted Salmon with Asparagus Salad & Poached Egg. 45 …
From eatingwell.com


10 BEST LEMON CORIANDER SALMON RECIPES - YUMMLY
The Best Lemon Coriander Salmon Recipes on Yummly | Pumpkin Risotto With Salmon And Cherry Tomato, Fish Soup With Fennel, Leek And Potato, Wild Salmon Burgers
From yummly.com


POACHED SALMON WITH ASPARAGUS, HERBS, AND BABY GREENS
Jan 26, 2012 This basic poaching recipe yields salmon that can be served warm, at room temperature, or chilled. Here, salmon and a few hard-cooked eggs provide protein to a colorful …
From epicurious.com


HEALTHY SPRING SALAD RECIPES - EATINGWELL
Find healthy, delicious spring salad recipes, from the food and nutrition experts at EatingWell. ... Falafel Salad with Lemon-Tahini Dressing. 50 mins Classic Cobb Mason Jar Salad. ... Coriander-&-Lemon-Crusted Salmon with Asparagus …
From eatingwell.com


LOW-CALORIE SALMON RECIPES - EATINGWELL
Find healthy, delicious low-calorie salmon recipes, from the food and nutrition experts at EatingWell. ... Egg & Salmon Sandwich. 15 mins Salmon Alfredo. 30 mins Grilled Salmon with Cilantro-Ginger Sauce. ... Coriander-&-Lemon …
From eatingwell.com


ROASTED SALMON WITH PANFRIED ASPARAGUS AND EGG RECIPE
First bring a deep frying pan of water to the boil for the eggs. Meanwhile put the asparagus onto a plate and drizzle with 2 tbsp of oil, season with salt and pepper. Bring a nonstick frying pan up …
From realfood.tesco.com


CORIANDER & LEMON-CRUSTED SALMON WITH ASPARAGUS SALAD
Crushed coriander seeds and lemon zest give this quick salmon recipe praiseworthy flavor that pairs beautifully with a shaved asparagus and poached egg salad. Served with a glass of …
From internetinpractice.wixsite.com


HEALTHY EGG DISHES FOR DINNER - EATINGWELL
Find healthy, delicious egg dishes for dinner including baked eggs, egg soufflés and egg casseroles. Healthier recipes, from the food and nutrition experts at EatingWell. ... (Eggs …
From eatingwell.com


PISTACHIO CRUSTED SALMON - ON MY KIDS PLATE
Mar 5, 2024 1 tablespoon lemon juice; 1 tablespoon honey; ¼ teaspoon paprika; ⅛ teaspoon salt; ⅛ teaspoon black pepper; 1 clove garlic minced, 1 clove equals 1/2 teaspoon minced garlic; How To Make This Crusted Pistachio Salmon …
From onmykidsplate.com


CORIANDER-&-LEMON-CRUSTED SALMON WITH ASPARAGUS …
Apr 18, 2024 Pulse the coriander, lemon zest, 1/2 teaspoon salt and crushed red pepper in a spice grinder until finely ground. Coat the salmon flesh with the spice mixture (about 1 1/2 teaspoons per portion) and place the salmon on the …
From eatingwell.com


Related Search