Salmon Fillets With Horseradish Crust Cucumbers And Salmon Caviar Recipes

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SALMON WITH SALSA FRESCA



Salmon With Salsa Fresca image

There was a time when the appearance of the first ripe tomatoes would have inspired me to make the southern Italian sauce of raw tomatoes, basil, garlic and olive oil. These days, I turn to a Mexican-style salsa fresca: tomatoes, white onion, chili and loads of cilantro and lime. I love salsa with fish, and since it is wild salmon season, the marriage seems opportune. Halibut and swordfish, whether grilled, broiled, roasted, or even steamed, are equally fine. Though the salsa is quick to prepare, it's best if allowed to sit for 15 to 30 minutes before serving. The tomatoes' juices will run, and the flavors will mingle. No more than an hour, though.

Provided by Mark Bittman

Categories     dinner, easy, quick, seafood, main course

Time 30m

Yield 4 servings

Number Of Ingredients 8

2 large fresh ripe tomatoes, or 3 or 4 ripe plum tomatoes, cored and diced
1/2 large white onion, peeled and minced
1/4 habanero or jalapeño chili, stemmed, seeded and minced, or to taste
1/2 cup roughly chopped cilantro or flat-leaf parsley leaves
Juice of 1 or 2 limes, to taste
Freshly ground pepper and salt to taste
1 salmon fillet, about 1 1/2 pounds, preferably with skin on
2 tablespoons neutral oil, like corn or canola

Steps:

  • Start a charcoal or gas grill; fire should be moderately hot and grill rack about 4 inches from heat source. Or, heat oven to 500 degrees.
  • Chop tomatoes and combine them in a bowl with onion, chili, cilantro, lime juice and some salt. Set aside.
  • Sprinkle fish with salt and pepper. If grilling, rub fish with a little oil as well; put it on grill, skin side down, and let it sit for 4 to 5 minutes, then turn once (don't worry if part of skin sticks to grill). Cook for about 3 minutes more, until medium-rare.
  • If roasting, heat a large nonstick skillet over high heat for a minute. Add oil and, a few seconds later, salmon, skin side up. Sear for a minute, then transfer to oven and roast until medium-rare, about 10 minutes. Allow to rest for a minute or so, then remove skin. Turn over and serve, passing salsa at the table.

Nutrition Facts : @context http, Calories 381, UnsaturatedFat 13 grams, Carbohydrate 7 grams, Fat 23 grams, Fiber 2 grams, Protein 36 grams, SaturatedFat 5 grams, Sodium 589 milligrams, Sugar 2 grams, TransFat 0 grams

SPICY SLOW-ROASTED SALMON WITH CUCUMBERS AND FETA



Spicy Slow-Roasted Salmon With Cucumbers and Feta image

Roasting salmon low and slow in a shallow pool of olive oil guarantees that it won't overcook - and that it'll soak up whatever other flavors are swimming in the oil. Dried chile, fennel and coriander provide a crunchy bite and sneaky heat to the buttery salmon. Serve it warm or at room temperature, with cucumbers, drizzles of more spicy oil, and feta, for a little more plushness. Store any leftover salmon for up to 2 days in the oil, so it doesn't dry out.

Provided by Ali Slagle

Categories     dinner, weekday, seafood, main course

Time 30m

Yield 4 to 6 servings

Number Of Ingredients 10

3/4 cup extra-virgin olive oil
2 1/2 teaspoons red-pepper flakes
1/2 teaspoon smoked paprika
1 tablespoon fennel seeds, crushed
1 tablespoon coriander seeds, crushed
Kosher salt and black pepper
1 (2-pound) skinless salmon fillet
1 large English cucumber or 3 Persian cucumbers
4 ounces feta, crumbled (about 1 cup)
1/4 cup parsley leaves

Steps:

  • Heat the oven to 300 degrees. In an ovenproof skillet large enough to hold the salmon, combine olive oil, red-pepper flakes, paprika, fennel seeds, coriander seeds and a pinch each of salt and pepper. Cook over low heat, stirring occasionally, until fragrant and just simmering, about 5 minutes.
  • Pat the salmon dry, then sprinkle with salt and place in the spiced oil flesh side up. Spoon some of the oil over the salmon, then bake, basting occasionally, until cooked through, 15 to 25 minutes. (You will know if the salmon is done when the fish flakes when cut into with a knife or fork or when an instant-read thermometer inserted into the thickest part reaches 120 degrees.)
  • While the salmon roasts, peel the cucumber and cut into bite-size pieces. Sprinkle with salt.
  • Break the salmon into large pieces on a serving platter. (Alternatively, you can make the salmon in advance, and eat it at room temperature.) Scatter the cucumbers around the salmon, then top with feta and parsley. Drizzle chile oil over everything to taste. (You will have more than you need - dip bread into any remaining oil.)

Nutrition Facts : @context http, Calories 631, UnsaturatedFat 36 grams, Carbohydrate 3 grams, Fat 53 grams, Fiber 1 gram, Protein 35 grams, SaturatedFat 12 grams, Sodium 520 milligrams, Sugar 1 gram

CHILLED CUCUMBER SOUP WITH WARM SALMON



Chilled Cucumber Soup With Warm Salmon image

Provided by Richard Sax

Categories     appetizer, side dish

Time 2h25m

Yield Four servings

Number Of Ingredients 7

2 medium-sized cucumbers
8 ounces plain low-fat yogurt
2 or 3 sprigs fresh dill, plus more for garnish
1/4 cup heavy cream
Salt and cayenne pepper
Olive oil, as needed
6 ounces salmon fillet, skin removed, cut into 12 thin 1-inch squares

Steps:

  • Peel the cucumbers, halve them lengthwise and scrape out the seeds with a teaspoon, reserving seeds. Cut up the cucumbers, setting aside a one-and-one-half-inch length for garnish if desired, and place in a food processor with the yogurt and dill. Puree until smooth. Transfer the puree to a mixing bowl; whisk in the cream. Place the reserved cucumber seeds in the food processor and process briefly. Strain the liquid from the seeds into the puree (this adds more cucumber flavor); discard the seeds. Season the soup with salt and cayenne; cover and chill at least two hours.
  • At serving time, cut the reserved cucumber into quarter-inch cubes; salt lightly and set aside. Heat a thin film of olive oil in a heavy skillet, preferably nonstick. Pat the squares of salmon dry; season lightly with salt, if desired. Add the salmon to the skillet and saute quickly over medium heat, turning once, until lightly golden, about two minutes total. Place three pieces of salmon in each soup bowl; place diced cucumber and a sprig of dill in the center. Pour the cold soup gently over the warm salmon and serve immediately.

Nutrition Facts : @context http, Calories 222, UnsaturatedFat 8 grams, Carbohydrate 9 grams, Fat 15 grams, Fiber 1 gram, Protein 13 grams, SaturatedFat 6 grams, Sodium 552 milligrams, Sugar 6 grams

HORSERADISH BAKED SALMON



Horseradish baked salmon image

A lovely, spicy new way with salmon, with the horseradish perfectly complementing the fish, and a good source of omega-3 to boot.

Provided by Good Food team

Categories     Dinner, Main course

Time 20m

Number Of Ingredients 6

2 slices bread , crusts removed
2 tbsp horseradish sauce
2 tsp chopped thyme or 1 tsp dried
4 thin skinless salmon steaks, about 140g/5oz each
1 small Savoy cabbage , shredded
2 rounded tbsp 0% Greek yogurt

Steps:

  • Heat oven to 200C/fan 180C/gas 6. Whizz the bread into crumbs in a food processor. Add the horseradish and thyme, then season and mix well.
  • Put the salmon in one layer in a lightly oiled baking dish. Press the crumbs on to the flesh, then bake for 10-12 mins.
  • Meanwhile, put the cabbage in a large pan with a little salt and pour in boiling water to come halfway up. Cover and cook for 8-10 mins until tender. Drain well, then return to the pan with the yogurt and plenty of black pepper. Reheat gently. Pile the cabbage onto plates and serve with the salmon.

Nutrition Facts : Calories 347 calories, Fat 17 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 15 grams carbohydrates, Sugar 8 grams sugar, Fiber 5 grams fiber, Protein 34 grams protein, Sodium 0.57 milligram of sodium

SALMON FILLETS WITH HORSERADISH CRUST, CUCUMBERS AND SALMON CAVIAR



Salmon Fillets with Horseradish Crust, Cucumbers and Salmon Caviar image

Provided by Bryan Miller

Categories     dinner, main course

Time 20m

Yield 6 servings

Number Of Ingredients 16

3 medium cucumbers, peeled
2 tablespoons plus 1 teaspoon sea salt
8 ounces smoked salmon, cut crosswise into 3-inch sections
1 cup finely grated fresh horseradish
1/2 pound unsalted butter at room temperature, cut into chunks
4 cups freshly grated bread crumbs
3 tablespoons Dijon-style mustard
1/2 tablespoon cayenne
6 salmon fillets, skinless, about 8 ounces each
Salt and freshly ground pepper
1 tablespoon olive oil
6 tablespoons creme fraiche or sour cream
3 tablespoons chopped parsley
2 tablespoons chopped dill
2 tablespoons chopped chives
6 tablespoons salmon roe

Steps:

  • Slice the cucumbers on a bias, about 1/4-inch thick. In a bowl, toss the cucumbers with 1 teaspoon of sea salt; then, transfer to a colander. Let drain for 2 hours.
  • Place the smoked salmon and horseradish in the bowl of a food processor, and blend until smooth. Add the butter, bread crumbs, the remaining sea salt, mustard and cayenne. Blend well.
  • Season the salmon fillets with salt and pepper.
  • Turn on broiler. Place 1 tablespoon olive oil in a nonstick saute pan over medium high heat. Cook the salmon for about 45 seconds a side. Remove pan from heat. Carefully cover the fillets with the smoked salmon and horseradish mixture.
  • Place the fillets in the broiler, and cook until nicely browned. Remove from the oven and keep warm.
  • Quickly heat the cucumbers in the creme fraiche. Distribute the cucumbers evenly over six plates. Sprinkle with parsley, dill and chives. Sprinkle some salmon roe around the cucumbers. Arrange salmon over the cucumbers, and serve immediately.

Nutrition Facts : @context http, Calories 1187, UnsaturatedFat 34 grams, Carbohydrate 63 grams, Fat 73 grams, Fiber 6 grams, Protein 68 grams, SaturatedFat 30 grams, Sodium 1345 milligrams, Sugar 10 grams, TransFat 1 gram

HORSERADISH CRUSTED SALMON



Horseradish Crusted Salmon image

Provided by Food Network

Categories     main-dish

Time 1h25m

Yield 4 servings

Number Of Ingredients 18

1 pound unsalted butter
1 fresh horseradish, peeled and grated
2 cups dried plain bread crumbs
1 (3 pound) salmon fillet
Salt and freshly ground pepper
3 tablespoons unsalted butter
2 tablespoons olive oil
4 tablespoons unsalted butter
4 shallots, minced
4 cucumbers, peeled, seeded and sliced
2 small bunches fresh dill, trimmed and snipped
1 bunch fresh chives, snipped
3 tablespoons unsalted butter
2 shallots, minced
1 cup dry white vermouth
1 cup chicken stock
Snipped fresh dill
Snipped fresh chives

Steps:

  • To make the crust. In a food processor, combine the butter and horseradish. Process until mixture comes together. Add the bread crumbs in a stream and process until combined well. Transfer to a sheet of plastic, cover with another sheet of plastic and smooth into a thin layer and . Chill.;
  • Preheat the oven to 450 degrees F.
  • Cut the salmon fillet into 4 portions and season with salt and pepper. In a saute pan, over moderately high heat cook the butter and oil until hot and add the salmon. Sear both sides. Divide crust among salmon fillets and transfer to oven. Bake for 5 minutes.
  • Arrange cucumbers on a serving plate, top with the salmon, surround with sauce and sprinkle with chives.
  • To make the cucumbers: In a skillet set over moderate heat melt the butter, add the shallots and cook, stirring, until softened. Add the cucumbers and cook, stirring occasionally, for 3 to 4 minutes, or until just tender. Add the dill and chives.;
  • To make the sauce: In a skillet, melt the butter and shallots and cook, stirring occasionally, until softened. Add the vermouth and reduce by 1/2. Add the chicken stock and reduce until flavorful. Stir in the dill and chives.;

HORSERADISH-DIJON CRUSTED SALMON



Horseradish-Dijon Crusted Salmon image

How to make Horseradish-Dijon Crusted Salmon

Provided by @MakeItYours

Number Of Ingredients 10

4 salmon fillets (4-6 ounces each)
1/4 cup Dijon mustard
1 cup whole wheat bread crumbs
2 tablespoons grated Parmesan cheese
1/4 cup prepared horseradish
1 tablespoon finely chopped fresh parsley
1 tablespoon freshly squeezed lemon juice
2 teaspoons grated lemon zest
1 tablespoon olive oil
freshly grated black pepper

Steps:

  • Preheat oven to 450.
  • Lightly grease baking sheet with olive oil.
  • Place salmon fillets on baking sheet and brush each with Dijon mustard.
  • In mixing bowl, combine next 8 ingredients together (bread crumbs through black pepper)
  • Divide mixture over the top of 4 fillets and press down with the palm of hand to adhere.
  • Bake 10 minutes, turn oven to broil and cook another few minutes until the tops brown.
  • Divide salmon among 4 plates and top with warm Velvet Lemon-Thyme Sauce.

HORSERADISH HERB CRUSTED SALMON RECIPE



Horseradish Herb Crusted Salmon Recipe image

Provided by á-161741

Number Of Ingredients 8

1 x 1-1 1/2 lb. Meridian Wild Sockeye Salmon fillet, skin left on.
1 cup dry breadcrumbs (regular or Panko)
1/2 cup chopped fresh dill
1/4 cup prepared horseradish
4 tablespoons butter, melted
2 lemons, zest and juice
2 teaspoons salt
dill sprigs and lemon wedges for garnish

Steps:

  • Preheat your grill to medium. Lay out 2 sheets of heavy foil each a little longer than the length of the salmon fillet. Place the salmon on the foil. Stir the bread crumbs, dill, horseradish, melted butter, lemon zest and salt. Squeeze the lemon juice over the salmon and then pack the bread mixture on top in an even layer. Crimp the foil edges just over the salmon to make a ridge that will prevent any juices from escaping. The salmon package will resemble a little canoe. Place the salmon on the grill and close the lid. Cook for 8 minutes for medium doneness and about 11 minutes for well done. Remove the salmon using 2 spatulas and place on a serving tray or platter. Decorate around the foil with dill sprigs and lemon wedges, and serve.

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