Salmon Costa Brava Recipes

EASY BRAZILIAN SPICED SALMON

Easy Brazilian Spiced Salmon image

A South American twist on North American fish, with Brazilian-inspired spices.

Provided by Robbie Wise

Categories World Cuisine Recipes Latin American South American Brazilian

Time 20m

Yield 4

Number Of Ingredients 8

Ingredients

4 salmon fillets
2 tablespoons olive oil
2 tablespoons brown sugar
4 cloves garlic, minced
1 teaspoon smoked paprika
1 teaspoon paprika
1 teaspoon chili powder
½ lemon

Steps:

Preheat the oven to 425 degrees F (220 degrees C). Grease a baking sheet.
Place salmon fillets on the prepared baking sheet. Mix olive oil, brown sugar, garlic, smoked paprika, paprika, and chile powder together in a bowl. Spread mixture over salmon fillets. Squeeze lemon juice on top.
Bake in the preheated oven until fish flakes easily with a fork, 13 to 15 minutes.

Nutrition Facts : Calories 222.7 calories, Carbohydrate 10.1 g, Cholesterol 49.4 mg, Fat 10.9 g, Fiber 1.4 g, Protein 21.7 g, SaturatedFat 1.9 g, Sodium 62.1 mg, Sugar 6.8 g

SALMON COSTA BRAVA

SALMON COSTA BRAVA image

Categories Fish Braise Quick & Easy

Yield 4 servings

Number Of Ingredients 10

Ingredients

2 cups smooth marinara sauce
8 ounces mirepoix (Diced Vegetables)
2 tablespoon capers
3 cloves garlic, peeled, thinly sliced or minced
2 shallots, peeled, thinly sliced or minced
4 salmon fillet portions (6 oz each)
Salt
Pepper
1/2 cup Nicoise olives, pitted
1/2 teaspoon saffron threads

Steps:

1.Combine marinara sauce, mirepoix, capers, garlic, and shallots in braising pan. 2. Season salmon with salt and pepper; add to pan. Sprinkle with olives and crumbled saffron. Bring to 170-degree simmer on MEDIUM-HIGH; cover pan. Reduce heat to MEDIUM; simmer 12-15 min, until internal temp of salmon reaches 130 degrees. Check by inserting thermometer halfway into thickest part of salmon. 3. Remove from heat; let salmon rest at least 2 minutes.

CHICKEN COSTA BRAVA

Chicken Costa Brava image

This dish, influenced by the cuisine of the Costa Brava region of northern Spain, marries the saltiness of olives and the sweet, tropical flavors of pineapple. Serve over a bed of rice.

Provided by CHRISTYJ

Categories Spanish Recipes

Yield 10

Number Of Ingredients 14

Ingredients

1 (20 ounce) can pineapple chunks
10 skinless, boneless chicken breast halves
1 tablespoon vegetable oil
1 teaspoon ground cumin
1 teaspoon ground cinnamon
2 cloves garlic, minced
1 onions, quartered
1 (14.5 ounce) can stewed tomatoes
2 cups black olives
½ cup salsa
2 tablespoons cornstarch
2 tablespoons water
1 red bell pepper, thinly sliced
salt to taste

Steps:

Drain pineapple, reserving juice. Sprinkle with salt.
In a large frying pan, brown chicken in oil. Combine cumin and cinnamon, and sprinkle over chicken. Add garlic and onion; cook until onion is soft. Add reserved pineapple juice, tomatoes, olives, and salsa. Cover, and simmer 25 minutes.
Mix cornstarch with water; stir into pan juices. Add bell pepper, and simmer until sauce boils and thickens. Stir in pineapple chunks, and heat through.

Nutrition Facts : Calories 238.8 calories, Carbohydrate 17.6 g, Cholesterol 68.4 mg, Fat 6.1 g, Fiber 2.6 g, Protein 28.6 g, SaturatedFat 1 g, Sodium 494.5 mg, Sugar 10.9 g

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