Herbed Salmon Fillets With Sun Dried Tomato Topping Recipes
SALMON SKILLET WITH SUN-DRIED TOMATO CREAM SAUCE
Salmon Skillet with Sun-Dried Tomato Cream Sauce is the ultimate 30 minute weeknight dinner. Serve over your grain of choice for a restaurant-quality meal the whole family will love.
Provided by Jamie Vespa MS, RD
Categories 30 Minutes Dinner
Time 30m
Number Of Ingredients 11
Steps:
- Thoroughly dry salmon fillets with a paper towel. Season flesh with 1/2 tsp. of the salt and 1/4 tsp. black pepper.
- Heat sun-dried tomato oil in a large skillet over medium-high. Cook salmon, skin-side down, until skin is crispy and easily pulls away from pan, about 5 to 6 minutes. Flip, and cook until flesh is golden, about 2 to 3 minutes for medium-rare. Transfer to a plate and cover to keep warm.
- Reduce heat to medium and add shallots. Cook 3 minutes, until softened. Add sun-dried tomatoes and garlic; cook 1 minute, stirring often. Add spinach; cook 1 to 2 minutes, stirring frequently, until wilted. Season with remaining 1/2 tsp. salt and 1/2 tsp. black pepper.
- Add wine and cook 2 to 3 minutes, until most of the alcohol has evaporated. Stir in cream, and add salmon fillets back to skillet. Spoon sauce over fish, and garnish with fresh parsley. serve over grain of choice.
Nutrition Facts : ServingSize 1 g, Calories 415 kcal, Carbohydrate 13 g, Protein 32 g, Fat 23 g, SaturatedFat 6.5 g, Sodium 780 mg, Fiber 4 g, Sugar 2 g
HERBED SALMON
This is an extremely simple, but very enjoyable main course. I generally stick it in the oven, then make potato wedges or my squash (sauteed yellow squash and zucchini) while it's baking. I began using sage on salmon during my college years, when I grew entirely too much of the herb, and put it in pretty much everything. It became my favorite herb, and lends a delicate and unexpected taste and scent to this dish. I tend to cook the salmon in the oven during the winter, but grilling works nicely as well, especially charcoal grills.
Provided by GIR1IEQ
Categories Main Dish Recipes Seafood Main Dish Recipes Salmon Baked Salmon Recipes
Time 30m
Yield 4
Number Of Ingredients 5
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Spray one side of a sheet of aluminum foil large enough to fold over all the salmon with cooking spray.
- Arrange salmon on the prepared side of the foil. Sprinkle with sage, thyme, paprika, and pepper. Fold foil over salmon to enclose.
- Bake salmon 20 minutes in the preheated oven, or until easily flaked with a fork.
Nutrition Facts : Calories 370.2 calories, Carbohydrate 1.1 g, Cholesterol 111.7 mg, Fat 22.1 g, Fiber 0.7 g, Protein 39.4 g, SaturatedFat 4.5 g, Sodium 108.9 mg
HERB-ROASTED SALMON FILLETS
My roasted salmon is so simple but elegant enough to serve to company. I make it on days when I have less than an hour to cook. The salmon seasoning is an easy way to add flavor. -Luanne Asta, Hampton Bays, New York
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 4 servings.
Number Of Ingredients 7
Steps:
- Preheat oven to 425°. Place salmon in a greased 15x10x1-in. baking pan, skin side down. Combine remaining ingredients; spread over fillets. Roast to desired doneness, 15-18 minutes.
Nutrition Facts : Calories 301 calories, Fat 19g fat (4g saturated fat), Cholesterol 85mg cholesterol, Sodium 529mg sodium, Carbohydrate 1g carbohydrate (0 sugars, Fiber 0 fiber), Protein 29g protein. Diabetic Exchanges
HERBED SALMON FILLETS WITH SUN-DRIED TOMATO TOPPING
Attractive and full of flavor, not to mention easy to prepare (oops, just did). You may certainly use PANKO breadcrumbs, but be sure to crumble them finely first with your fingers. This pairs nicely with parmesaned orzo and grilled zucchini.
Provided by FlemishMinx
Categories Vegetable
Time 25m
Yield 2 serving(s)
Number Of Ingredients 13
Steps:
- Pre-heat oven to 400°F and adjust oven rack to center of oven.
- Lightly grease a small oven-proof baking dish (large enough to fit the fillets in one layer).
- In a small flat bowl (large enough to accomodate one salmon fillet, or use a piece of wax paper instead), combine the sea salt, pepper, basil, thyme, rosemary and bread crumbs.
- Press the TOP of each fillet (not the skin side) into the crumb mix, then place each in the baking dish (skin side down).
- Sprinkle the remaining crumb mix over the salmon, dividing equally, and pressing lightly into the samon.
- Drizzle with 2 tsp olive oil.
- Bake in oven just until fish flakes when tested in the center, about 8-12 minutes, depending on the thickness of your fish.
- As the fish is baking, heat the remaining 2 tsp oil in a 10-inch non-stick skillet over medium heat; add shallots and saute, stirring constantly, until lightly golden, about 1 minute.
- Add lemon juice, wine, and sun-dried tomatoes, and cook until "sauce" is reduced to about 1/2 cup, about 2 minutes-watch this carefully, it goes quickly!
- Spoon tomatoes and "sauce" over the salmon and serve immediately.
Nutrition Facts : Calories 666.5, Fat 24.7, SaturatedFat 4.2, Cholesterol 146.3, Sodium 1148.1, Carbohydrate 27.3, Fiber 2.4, Sugar 4.7, Protein 70.2
HERBED SALMON FILLETS
From Canadian Living Rush Hour Cookbook, 1985. I made it for dinner the other night and my husband loved it. The best part is that it is ready in no time. If you don't care about salmon, you can use sole, flounder or haddock instead. I'll double the sauce the next time I make it as it is delicious over steamed rice.
Provided by Out of the Blue
Categories Canadian
Time 17m
Yield 4 , 4 serving(s)
Number Of Ingredients 8
Steps:
- In a small bowl, combine sour cream, butter, onion, dillweed, thyme, salt and pepper to taste and mix well.
- Season fillets lightly with salt and pepper and place in single layer in lightly buttered shallow baking dish; spread sour cream mixture over fillets.
- Bake in 425 F oven for about 12 minutes or until sauce is bubbly and fish is opaque.
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- Let it cook for about 7 minutes and then flip the salmon over and cook for an additional 3 minutes until it is barely pink in the center. Set aside on a plate.
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- Add garlic, Italian seasoning, sun dried tomatoes, chicken broth, half and half or heavy cream, and 2/3 cup parmesan cheese to pan and stir to combine. Bring to a boil, and continue to stir periodically until thickened and creamy (5-7 minutes).
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- Line a baking sheet with foil, and brush it with a little olive oil. Place the salmon fillets skin-side down on the oiled foil.
- Put the sundried tomatoes and their oil into a food processor or mini-chopper and pulse till finely chopped. Divide this mixture between the salmon fillets and spread over the fish.
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- Place salmon on the prepared baking sheet, skin-side down. Sprinkle with 1/4 teaspoon each salt and pepper. Broil, rotating the pan from front to back once, until the salmon is opaque in the center, 8 to 12 minutes. Cut into 4 portions.
- Meanwhile, heat sun-dried tomato oil in a large skillet over medium heat. Add sun-dried tomatoes and shallots; cook, stirring, for 1 minute. Increase heat to high and add wine and broth. Cook until the liquid has mostly evaporated, about 2 minutes. Reduce heat to medium and stir in cream and the remaining 1/4 teaspoon each salt and pepper; simmer for 2 minutes. Serve the salmon topped with the sauce and parsley and with the rice on the side.
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- 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.
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- 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.)
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- Bake the cod at 180°C (350°F) for around 20 minutes until the fish is cooked through and flaking. Serve and enjoy!
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