Emerilssalmon Recipes

EMERIL'S SALMON

Emeril's Salmon image

I got this from Emeril Lagasse's show. I do not know if this is his exact recipe, since I made it as I remembered from watching it, but it comes out fantastic every time.

Provided by mosma

Categories Very Low Carbs

Time 40m

Yield 4 serving(s)

Number Of Ingredients 10

Ingredients

1/4 cup basil leaves
1/2 cup butter
2 garlic cloves, minced
hot sauce (to taste)
1 tomatoes, sliced
1 lemon, sliced
bay leaf
salt
pepper
4 salmon fillets

Steps:

Rub fish with butter, basil and garlic.
Add hot sauce (3-4 drops per slice, depending on your taste).
Top each fish with 2 slices of tomato, 2 slices of lemon, a bay leaf, and salt and pepper to taste.
Wrap in silver foil to create a steam pouch. I put in 2 fillets per pouch.
Bake on 350 degrees for 30-35 minutes.

Nutrition Facts : Calories 620.5, Fat 37.1, SaturatedFat 17.2, Cholesterol 207.3, Sodium 443.4, Carbohydrate 3.2, Fiber 0.9, Sugar 1.2, Protein 66.1

FOIL WRAPPED SIDE OF SALMON WITH LEMON AND ROSEMARY

Foil Wrapped Side of Salmon with Lemon and Rosemary image

Provided by Food Network

Categories main-dish

Time 25m

Yield 6 servings

Number Of Ingredients 8

Ingredients

1 whole side salmon, scaled, with skin, pin bones removed (2 1/2 to 3 pounds)
2 teaspoons kosher salt
1 teaspoon freshly ground white pepper
1 teaspoon coarsely chopped fresh rosemary leaves
1 lemon, very thinly sliced
1/2 small red onion, thinly sliced
8 cloves garlic, thinly sliced
1/4 cup extra-virgin olive oil

Steps:

Preheat the oven to 425 degrees F.
Rinse salmon fillet under cold running water and pat dry. Cut a piece of foil long and wide enough to encase the salmon when folded over the center and folded up on the ends. Position the foil on a large baking sheet and place the salmon in the center of the foil, skin side down. Sprinkle the salmon with the salt, pepper, and rosemary. Place the lemon slices over the fish fillet along with the sliced onion and garlic slivers. Drizzle the fillet evenly with the olive oil and fold the edges of the foil up over the salmon and crimp to seal. Fold the edges together on both ends to create an airtight package.
Bake the salmon for 15 minutes, or until just cooked through but still moist. Serve immediately, using a large metal spatula to portion fish. Serve some of the accumulated juices spooned over the fish.

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