EASY, NO-MESS BAKED SALMON
This is an easy, no-mess, no-cleanup recipe that tastes delicious! If I don't feel like scrubbing a lot of pans after dinner, I just throw this in the oven next to some rice and vegetables, or just throw it over some lettuce and tomatoes for a nice salad, and my husband thinks I was cooking for hours! People will think you put a ton of effort into this fancy entree.
Provided by N. Adams
Categories Main Dish Recipes Seafood Main Dish Recipes Salmon Baked Salmon Recipes
Time 25m
Yield 2
Number Of Ingredients 6
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Lay salmon fillet skin-side down on a wide piece of aluminum foil.
- Drizzle olive oil and balsamic vinegar over salmon. Sprinkle lemon pepper, lemon juice, and salt on top. Fold foil up and over the fillet, tenting it at the top. Roll top down to seal salmon in foil. Transfer to a baking sheet.
- Bake in the preheated oven until salmon flakes easily with a fork, about 15 minutes.
Nutrition Facts : Calories 251.2 calories, Carbohydrate 2 g, Cholesterol 55.8 mg, Fat 17.7 g, Fiber 0.2 g, Protein 19.7 g, SaturatedFat 3.2 g, Sodium 1039.4 mg, Sugar 1.5 g
SALMON & MELTING CHERRY TOMATOES
Steps:
- Preheat the oven to 425 degrees F.
- Heat 3 tablespoons of the olive oil in a medium (10-inch) saute pan. Add the onion and saute over medium-low heat for 5 minutes, stirring occasionally, until very tender but not browned. Add the garlic and saute for 1 more minute. Stir in the tomatoes, 1 teaspoon salt, and 1/2 teaspoon pepper and cook over medium-low heat for 10 to 15 minutes, stirring occasionally, until the liquid evaporates and the tomato sauce thickens slightly. Off the heat, stir in the vinegar and basil.
- Meanwhile, place a large (12-inch) cast-iron pan over high heat for 5 minutes. Brush the salmon all over with olive oil, sprinkle liberally with salt and pepper, and place it skin side up in the pan. Cook the fish for 3 to 4 minutes without moving them, until browned. Turn the salmon skin side down with a small metal spatula and transfer the pan to the oven for 8 minutes. (The salmon will not be completely cooked through.) Remove the fish to a serving platter, cover with aluminum foil, and allow to rest for 5 minutes.
- Reheat the tomatoes, season to taste, and serve hot, warm, or at room temperature along with the salmon.
SIMPLE POACHED SALMON
A beautifully poached piece of salmon is clean tasting and light. There's only one rule: Don't overcook.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Seafood Recipes Salmon Recipes
Time 25m
Number Of Ingredients 6
Steps:
- In a large, deep, straight-sided skillet or heavy pot, combine carrots, celery, onion, lemon, 1 1/2 teaspoons salt, and 6 cups water. Bring to a boil; reduce to a simmer, cover, and cook 8 minutes.
- Season salmon with salt and gently lower into simmering liquid (liquid should just cover fish). Reduce to a very gentle simmer. Cover and cook until salmon is opaque throughout, about 5 minutes (longer for thicker fillets). Using a wide slotted spatula, remove salmon from liquid.
Nutrition Facts : Calories 277 g, Fat 12 g, Protein 39 g
TOMATO SALMON BAKE
"I was looking for a healthy alternative to beef and chicken when I found this recipe and decided to personalize it," recalls Lacey Parker in Gainesville, Virginia. "My husband doesn't usually like fish unless it's fried, but he loves the Italian flavor in this dish. Serve it with a green salad for a great meal any time of year."
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 4 servings.
Number Of Ingredients 5
Steps:
- Preheat oven to 375°. Place salmon in a greased 13x9-in. baking dish. Combine tomatoes and salad dressing; pour over salmon. Sprinkle with cheese. , Bake, uncovered, 20-25 minutes or until fish flakes easily with a fork. Serve with rice.
Nutrition Facts : Calories 402 calories, Fat 24g fat (5g saturated fat), Cholesterol 102mg cholesterol, Sodium 613mg sodium, Carbohydrate 9g carbohydrate (6g sugars, Fiber 2g fiber), Protein 36g protein.
POACHED MEDITERRANEAN SALMON
Home-made recipe using the flavors of olives, tomatoes, basil, and capers to add flavor to a simple and healthier poached salmon.
Provided by gmv1219
Categories Main Dish Recipes Seafood Main Dish Recipes Salmon Salmon Fillet Recipes
Time 43m
Yield 4
Number Of Ingredients 8
Steps:
- Combine lemon juice, capers, olives, vinegar, garlic, and enough water to cover the salmon in a large skillet over medium-high heat. Bring to a boil and add salmon. Reduce heat to medium-low. Let simmer, covered, until salmon is opaque and easily flaked with a fork, about 10 minutes.
- Remove salmon from the liquid. Let liquid simmer until reduced by half, about 5 minutes. Add tomatoes and basil; cook and stir the sauce until tomatoes begin to break down, about 3 minutes. Spoon sauce over the salmon to serve.
Nutrition Facts : Calories 251.5 calories, Carbohydrate 1.9 g, Cholesterol 74.7 mg, Fat 10.1 g, Fiber 0.5 g, Protein 36.3 g, SaturatedFat 2.1 g, Sodium 153.4 mg, Sugar 0.8 g
OVEN POACHED SALMON WITH DILL SAUCE
Make and share this Oven Poached Salmon With Dill Sauce recipe from Food.com.
Provided by erryn_kruppi
Categories < 15 Mins
Time 15m
Yield 4-6 serving(s)
Number Of Ingredients 7
Steps:
- Remove skin if using fillets.
- Cut fish into serving size pieces.
- Season with seasoning salt and arrange in single layer in greased, shallow baking dish.
- Pour wine over and cover with aluminum foil.
- Bake at 450 for 10 min/inch of thickness or until opaque.
- Remove from oven and drain cooking liquid into small saucepan.
- Stir in remaining ingredients and heat until just warmed through.
- Spoon over fish and serve immediately.
Nutrition Facts : Calories 318.3, Fat 14.7, SaturatedFat 2.8, Cholesterol 86.2, Sodium 277.3, Carbohydrate 6.3, Sugar 2.4, Protein 35.9
COLD POACHED SALMON WITH TOMATO AND HERBS
Steps:
- To poach salmon, preheat oven to 350 degrees F. Season salmon all over with salt and pepper. Bring stock or juice to a boil in a large ovenproof skillet. Add fish, so they are barely touching, and bring liquid back to a boil. Turn fish over, then cover with a piece of parchment paper coated with olive oil. Transfer to oven and bake 5 minutes. Turn fish over, cover again, and bake an additional 2 minutes. (Drain and reserve the liquid in the pan for use as stock.) Transfer fish to a platter, cover with plastic wrap, and chill until serving time.
- To make dressing, remove stems and finely chop all herbs. If these fresh herbs are not available, substitute chives, mint, marjoram, or chervil. Watercress or the bright yellow leaves inside celery stalks are also preferable to dried herbs. Mix all ingredients in a small bowl, and reserve in refrigerator.
- To serve, arrange each fillet on a lettuce lined serving plate. Spoon on tomato and herb mixture. We like to serve with various garnishes such as radishes, sliced avocado, pickles or olives around the salmon.
BROILED SALMON WITH ONION, TOMATO AND LEMON
Provided by Dianne Jefferies
Categories Onion Tomato Broil Low Carb Quick & Easy Low/No Sugar Lemon Salmon Fall Bon Appétit Washington
Yield Serves 4
Number Of Ingredients 8
Steps:
- Melt butter in heavy small saucepan over low heat. Add parsley, garlic and lemon juice and simmer 2 minutes.
- Preheat broiler. Place salmon on large piece of heavy-duty foil; season with salt and pepper. Brush salmon with half of butter mixture. Arrange onion, tomato and lemon slices over. Drizzle remaining butter mixture over. Fold foil over salmon and crimp edges tightly to seal. Place salmon package in broiler pan. Broil 5 inches from heat source until salmon is just cooked through, about 10 minutes.
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- Grease a long baking dish with olive oil or butter. Rinse the fillet over cold water but do NOT pat it dry. The remaining water on the fish will help to cook it and remain moist. Place fillet, skin side down, on the baking dish. Squeeze the juice from the lemon and sprinkle the juice over the fillet. Now sprinkle the 2 tablespoons of olive oil, then the salt, pepper, and dried herbs. Slice the lemon and place the slices around the fish.
- Bake at 400 for approximately 12 minutes. The fish should have a little give when you push a finger down on it, but it should not be hard to the touch. Remove from oven and let set for about 5 minutes. In the meantime, take your baby potatoes and slice them in halves. Place them in a deep bowl, along with chopped parsley, butter, and salt and pepper. Stir to melt the butter. Dinner is now set. All this took less than 30 minutes and you didn't have to make a long shopping list. How cool is that ??!!
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