Quick Braised Salmon And Lettuce Recipes

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PAN SEARED SALMON WITH BRAISED LENTILS



Pan Seared Salmon With Braised Lentils image

I found this French inspired dish through Cook's Illustrated. As this was my first time using Swiss chard, I was very impressed how well the braised lentils turned out. I strongly recommend using fresh lemon at the end.....it just brings out the taste of the salmon quite nicely

Provided by Abby Girl

Categories     Lentil

Time 1h

Yield 2 serving(s)

Number Of Ingredients 12

2 tablespoons butter, divided
1/2 bunch swiss chard, stems and leaves separated, stems chopped and leaves cut into 1-inch pieces
1/4 cup onion, minced
1 garlic clove, minced
1 good pinch thyme or 1/4 teaspoon fresh thyme
2 cups chicken broth
1/2 cup brown lentils, picked over and rinsed
1/2 teaspoon lemon juice
salt and pepper
2 salmon fillets, centre cut, skinless
1 teaspoon vegetable oil
lemon wedge, for garnish

Steps:

  • Melt 1 T butter in a skillet over medium heat. Add the chard stems and onion and cook until the vegetables are softened, about 5 minutes, Stir in the garlic and thyme and cook until fragrant, about 30 seconds.
  • Stir in 1-3/4 cup of the broth, lentils and lemon juice. Bring to a simmer, reduce the heat to low, cover, and cook until the lentils are tender, taste, transfer to a bowl and cover to keep warm.
  • Pat the salmon fillets dry with paper towels and season with salt and pepper. Wipe out the skillet with paper towels, and add the oil, and return to medium high heat until just smoking. Carefully lay the fillets in the skillet, skinned side up, and cook until well browned on the first side, about 5 minutes. Flip the fillets and continue to cook until the sides are opaque, about 3 - 5 minutes longer. Transfer the fillets to a plate, tent loosley with foil, and let rest while finishing the lentils.
  • In the skillet, add the lentils and remaining 1/4 cup broth and cook until hot, about 1 minute. Stir in the chard leaves and remaining 1 T butter and cook, stirring constantly, until the chard is wilted, 2 - 3 minues.
  • To serve: lay the lentils on the plate and top with the salmon. Sprinkle with lemon wedges.

Nutrition Facts : Calories 727.6, Fat 26.8, SaturatedFat 9.8, Cholesterol 195.9, Sodium 1266.3, Carbohydrate 36, Fiber 16.5, Sugar 3.6, Protein 82.8

BRAISED SALMON MEDITERRANEAN STYLE



Braised Salmon Mediterranean Style image

Provided by Food Network

Categories     main-dish

Time 55m

Yield 4 servings

Number Of Ingredients 18

1 medium carrot
2 small celery branches
2 seedless clementines
1 medium tomato
1 small onion
1 cup water
2 clementines, juiced
1 cup dry white wine
1 tablespoon red wine vinegar
1 tablespoon olive oil
Salt and pepper
4 (5-ounce) salmon fillets
4 large lettuce leaves
1/2 lemon, juiced
12 pitted black olives, sliced
1 scallion, sliced
4 small bouquets celery leaves
1 tablespoon olive oil

Steps:

  • Prepare the fruit and vegetable garnish. Peel the carrot and slice in thin half moons. Slice the celery branches and peel the clementines and remove as much as the white filaments as possible. Cube the tomato, and peel and thinly slice the onion.
  • In a medium size pot, add the water, clementine juice, white wine, red wine vinegar and olive oil and bring to a boil. Add the carrots, onions, celery and tomato and salt and pepper (it should taste under-seasoned, as it will go through reduction). Then cover, lower the heat and let cook for 10 to 15 minutes while you prepare the fish.
  • Remove any dark flesh from the fish if present. Wash the lettuce leaves, remove the hard white part and blanch the lettuce by plunging them in boiling water for 5 to 10 seconds, until it becomes limp and dark green. Remove and refresh immediately in cold water. When cold, drain and squeeze out the excess water.
  • Then season each piece of salmon individually on both sides, and wrap them neatly in the lettuce leaves so that you get nice small bundles. Place the fish in the braising liquid, on top of the vegetables. The liquid should reach halfway up the sides of the salmon. Lower the heat to very low, cover and cook for 5 to 10 minutes. (The cooking time depends on your preferences. Some people like their fish slightly underdone in the middle, others like it cooked through. Check the inside of one fish by gently pulling the lettuce aside and separate the flakes of the salmon. The inside color will tell you how done it is. The best is when it is slightly orange inside and pink on the outside)
  • When the fish is cooked, remove from the pot and reduce the cooking liquid by 1/3 to 1/2, until full-flavored. Add the clementine segments to warm them. Do not allow them to overcook and fall apart. Check the seasoning and add the lemon juice.
  • Place each piece of fish in a small soup plate. Surround the fish with a nice mix of garnish and cover it with the cooking juice. Decorate with pieces of black olives, sliced scallion, and little celery leaves bouquets. Finally, brush the fish with some olive oil to make it shiny, and serve immediately.

BRAISED SALMON WITH LEEKS & DILL



Braised Salmon With Leeks & Dill image

Make and share this Braised Salmon With Leeks & Dill recipe from Food.com.

Provided by JelsMom

Categories     Lactose Free

Time 25m

Yield 2 serving(s)

Number Of Ingredients 9

1 tablespoon olive oil
1 1/4 cups leeks, chopped
3 garlic cloves, minced
1 cup tomatoes, coarsely chopped
1/4 teaspoon kosher salt
1/4 teaspoon fresh coarse ground black pepper
1/4 cup dry white wine
2 (6 ounce) salmon fillets, skinned
3/4 teaspoon fresh dill, chopped

Steps:

  • Heat oil in a large nonstick skillet over medium-high heat.
  • Add leek; sauté 3 minutes. Add garlic; sauté 2-3 minutes.
  • Add tomato, salt, and pepper; sauté 2-3 minutes.
  • Add wine and salmon; sprinkle with dill, and bring to a boil.
  • Cover, reduce heat, and simmer 8 minutes or until fish flakes easily when tested with a fork.

Nutrition Facts : Calories 336.8, Fat 12.9, SaturatedFat 1.9, Cholesterol 87.5, Sodium 421.6, Carbohydrate 13.8, Fiber 2.2, Sugar 4.9, Protein 35.5

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