Foil Baked Salmon With Pear Salsa Rsc Recipes

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FOIL BAKED SALMON WITH PEAR SALSA #RSC



Foil Baked Salmon With Pear Salsa #RSC image

Ready, Set, Cook! Reynolds Wrap Contest Entry. Perfectly foil - steamed salmon filets topped with an asian inspired pear - peach - plum salsa on a side of brown rice pilaff. This is a company - worthy dish, delicious, fast, beautiful and no baking dishes to scrub!

Provided by gemini08

Categories     < 4 Hours

Time 1h12m

Yield 4 plates, 4 serving(s)

Number Of Ingredients 21

4 (6 ounce) salmon fillets
2 tangerines, sliced
4 sheets Reynolds Wrap Foil, 12 X 12
4 slices butter
3 tablespoons low sodium soy sauce
2 tablespoons lemon juice
2 tablespoons honey
1/2 teaspoon fish sauce (Nam Pla)
1/2 teaspoon grated fresh ginger
1/2 teaspoon dark sesame oil
2 pears, peeled and diced
2 peaches, diced
2 plums, diced
1 red bell pepper, diced
1 -2 jalapeno, finely diced
1 bunch garlic chives, chopped
1/2 teaspoon fresh ginger, grated
1/2 teaspoon dark sesame oil
1 ounce honey
2 meyer lemons, juice of (or 1 lemon and 1 tangerine)
salt and pepper

Steps:

  • Lay the salmon filets in a shallow glass or ceramic dish, whisk all the marinade ingredients together, pour over the fish and marinate for up to one hour in the fridge.
  • For the salsa:.
  • Put the diced fruit in a salat bowl, sprinkle with lemon juice to prevent oxidation. Add the diced pepper, jalapenos and the chopped chives, mix well.
  • Heat the honey for 20 seconds in the microwave, whisk in the rest of the ingredients and pour over the salsa. Season with salt and pepper to taste and refrigerate until needed.
  • Lay out 4 sheets of Heavy Duty Reynolds Wrap, put a piece of fish on one side of each sheet, top each filet with 2 tangerine slices and a pat of butter. Spoon some of the marinade over, fold the second side over and crimp tightly.
  • Put the foil packages on a baking sheet and bake at 375F for @ 12 minutes. Open carefully and let the steam escape.
  • Prepare four plates with your side dish, lift the salmon filets out of the foil pouch onto the plate, spoon some of the accumulated sauce over and top with a generous amount of salsa.
  • Enjoy!

Nutrition Facts : Calories 537.6, Fat 20.8, SaturatedFat 8.9, Cholesterol 108, Sodium 690.8, Carbohydrate 54.4, Fiber 6.9, Sugar 42.4, Protein 37.5

FOIL PACKET SALMON



Foil Packet Salmon image

This recipe started out as a Costco recipe, but I didn't have all the ingredients at the time and had to improvise. The trick is to make sure you don't over cook the salmon, so check it after 15 minutes. With thicker fillets, it'll probably take a little longer, but check frequently after 15 minutes. The salmon will continue cooking after you take it out of the oven. You can use as much or as little salmon as you want, and adjust the time accordingly.

Provided by MonsterMaha

Categories     Very Low Carbs

Time 20m

Yield 1 Dish, 4 serving(s)

Number Of Ingredients 3

1 lb salmon
2 tablespoons olive oil (to taste)
lemon pepper, blend

Steps:

  • Preheat oven to 350.
  • Lay the salmon skin side down on a sheet of foil. Make sure the foil is large enough to fold over into a packet.
  • Drizzle with olive oil.
  • Sprinkle with the lemon pepper blend (I use McCormick's).
  • Fold foil into a packet and put on tray.
  • Bake for 15 minutes. Check the thickest part of the salmon to see if it is opaque and flaky. It's best if the salmon is just there, but not over done. If so, take it out and let it finish cooking. If it needs a lot more, put it back in and check every 2-5 minutes.

Nutrition Facts : Calories 203.6, Fat 11.7, SaturatedFat 1.9, Cholesterol 52.1, Sodium 85.1, Protein 23.2

SAUTEED SALMON WITH PEAR-PEPPER SALSA



Sauteed Salmon With Pear-Pepper Salsa image

Make and share this Sauteed Salmon With Pear-Pepper Salsa recipe from Food.com.

Provided by Dine Dish

Categories     Healthy

Time 50m

Yield 4 serving(s)

Number Of Ingredients 9

1 small ripe pear
1/2 red bell pepper
1 small jalapeno pepper, seeded and chopped
1 teaspoon ground cumin
1 tablespoon lime juice
2 tablespoons chopped cilantro
salt & freshly ground black pepper
olive oil flavored cooking spray
3/4 lb salmon fillet

Steps:

  • Core pear (do not peel) and cut into 1/2-inch pieces over a bowl to catch the juice; Add pieces to the bowl.
  • Seed bell pepper and cut into 1/2-inch pieces; add to the bowl.
  • Add the jalapeño, cumin, lime juice, cilantro and salt and pepper to taste.
  • Toss well and set aside.
  • Heat a nonstick skillet on medium-high heat and spray with olive oil.
  • Add the salmon fillet.
  • For a 1-inch-thick fillet, sauté 4 minutes, turn and sauté 4 more minutes.
  • Season cooked sides with salt and pepper.
  • Transfer salmon to dinner plates; top with salsa.

Nutrition Facts : Calories 127, Fat 3.2, SaturatedFat 0.5, Cholesterol 44.3, Sodium 59, Carbohydrate 7, Fiber 1.6, Sugar 4.2, Protein 17.4

ROAST SALMON WITH LEEKS



Roast Salmon With Leeks image

Make and share this Roast Salmon With Leeks recipe from Food.com.

Provided by KelBel

Categories     Vegetable

Time 30m

Yield 2 serving(s)

Number Of Ingredients 7

1 tablespoon lemon zest
1 tablespoon fresh dill, chopped
1/2 teaspoon salt
1/4 teaspoon pepper
12 ounces salmon fillets
2 tablespoons oil
2 leeks, white and green parts, cleaned and sliced

Steps:

  • Combine zest, dill, salt, pepper. Using 1 tablespoon oil, brush fish with oil and top with lemon-dill mixture.
  • Place salmon on pan and roast in 425 oven until cooked, about 15 minutes.
  • In skillet, saute leeks in remaining 1 tablespoon oil. Season with salt and pepper.
  • Transfer salmon to platter and top with leeks.

Nutrition Facts : Calories 389.8, Fat 21.3, SaturatedFat 3.2, Cholesterol 77.4, Sodium 725.7, Carbohydrate 13.1, Fiber 1.9, Sugar 3.6, Protein 35.9

PEAR SALSA



pear salsa image

Make and share this pear salsa recipe from Food.com.

Provided by chia2160

Categories     Sauces

Time 20m

Yield 3 cups

Number Of Ingredients 7

3 bosc pears, peeled,cored,chopped
1/2 cup chopped onion
1/4 cup cilantro
1/4 cup lime juice
1/4 cup mint
1 jalapeno chile, minced
1 teaspoon sugar

Steps:

  • combine ingredients season with salt& pepper, refrigerate.

BAKED SALMON IN FOIL



Baked Salmon in Foil image

A delicious recipe for salmon in foil - I bought a really large piece of wild salmon and made this when we had guests. Very little prep and the fish came out wonderfully.

Provided by barbara

Categories     Main Dish Recipes     Seafood Main Dish Recipes     Salmon     Baked Salmon Recipes

Time 40m

Yield 6

Number Of Ingredients 12

½ cup olive oil
2 ½ tablespoons fresh lemon juice, or more to taste
5 cloves cloves garlic, minced or pressed through a garlic press
1 tablespoon brown sugar
1 teaspoon dried oregano
1 teaspoon dried thyme
salt and freshly ground black pepper to taste
aluminum foil
1 teaspoon olive oil
1 (3 pound) salmon fillet
¼ cup chopped fresh parsley
1 lemon, sliced

Steps:

  • Preheat the oven to 375 degrees F (190 degrees C).
  • Combine 1/2 cup olive oil, lemon juice, garlic, brown sugar, oregano, thyme, salt, and pepper in a bowl.
  • Place a large piece of aluminum foil on a baking sheet and brush with olive oil. Place salmon in the middle of the foil, skin-side down. Drizzle with olive oil mixture. Fold up the edges of the foil over the salmon to create a packet, making sure to seal the edges.
  • Bake in the preheated oven until fish flakes easily with a fork, 20 to 25 minutes. If your salmon fillet is very thick, it can take longer. Garnish with fresh parsley and lemon slices.

Nutrition Facts : Calories 429.1 calories, Carbohydrate 6.1 g, Cholesterol 96.2 mg, Fat 26.4 g, Fiber 1.2 g, Protein 41.5 g, SaturatedFat 4.5 g, Sodium 130.9 mg, Sugar 2.4 g

FOIL BAKED TILAPIA WITH FIESTA RICE #RSC



Foil Baked Tilapia With Fiesta Rice #RSC image

Ready, Set, Cook! Reynolds Wrap Contest Entry. Perfectly steamed Tilapia over colorful Fiesta Rice. A delicious way to prepare fish and the clean up is a breeze.

Provided by gemini08

Categories     < 4 Hours

Time 1h20m

Yield 4 plates, 4-6 serving(s)

Number Of Ingredients 20

4 (4 -6 ounce) tilapia fillets
2 lemons, thinly sliced
1/4 cup sunflower oil
1/4 cup orange juice
4 tablespoons lemon juice
1/4 teaspoon lemon pepper
1 dash Mexican oregano
4 sheets Reynolds Wrap Foil, 12X12, heavy duty
2 cups long grain rice
4 cups water
1 tablespoon sunflower oil
1/2 teaspoon turmeric
salt
1/2 cup diced onion
1/2 cup diced red bell pepper
1/2 cup fresh corn kernels, cooked
1/2 cup canned black beans, drained and rinsed
1 jalapeno, finely diced
1 dash cumin, ground
1 teaspoon chopped cilantro

Steps:

  • Cook the rice (stove top or rice maker), add the tumeric and salt to the cooking water, the rice will turn a beautiful yellow color. When cooked, let it cool off, can be made ahead.
  • Mix the marinade for the tilapia filets: oil, citrus juices and a dash of mexican oregano, marinate fish filets for up to one hour, not more or the fish will "cook" in the juice.
  • Lay out 4 12 X 12 squares of heavy duty reynolds wrap, put 3-4 slices of lemons on one side of each and top with the fish filets. Season with salt and lemon pepper and spoon the marinade over. Fold the second half over and crimp the sides tightly, tuck the ends under.
  • Lay the packages on a baking sheet and bake @ 375 for 12 - 15 minutes. Let the package rest for a few minutes, then open carefully, watch out for steam escaping.
  • In the meantime, heat a tbsp of oil in a heavy skillet and saute the onions until golden. Add the peppers, corn and jalapeno and cook until soft, Add the rice and black beans and heat through. Season with salt and cumin.
  • To serve, spoon a portion of rice on each plate, lay the fish on top, spoon the accumulated sauce over the fish and rice, garnish with the lemon slices and sprinkle some chopped cilantro over. Enjoy!

Nutrition Facts : Calories 674.6, Fat 20.2, SaturatedFat 3.2, Cholesterol 56.7, Sodium 191.4, Carbohydrate 91.1, Fiber 5.4, Sugar 5.4, Protein 32.7

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