Salmon With Lemon Pepper Sauce And Watercress Herb Salad Recipes

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SALMON WITH LEMON-HERB MARINADE



Salmon With Lemon-Herb Marinade image

Here's one of the easiest ways to entertain: broil or grill a large salmon fillet, then adorn it with lemon wedges and rosemary sprigs. This recipe marinates the rich salmon in lemon juice, soy sauce and herbs. Serve it with a sharply flavored potato salad (like this one, with red Bliss potatoes and watercress in a yogurt-horseradish dressing) and a large bowl of greens.

Provided by Moira Hodgson

Categories     dinner, main course

Time 1h20m

Yield 6 servings

Number Of Ingredients 14

1 3-pound salmon fillet, in one piece
1 clove garlic, minced
2 tablespoons dark brown sugar
2 tablespoons soy sauce
1 tablespoon grated lemon peel
2 tablespoons parsley, chopped fine
2 tablespoons fresh thyme leaves
1 tablespoon fresh rosemary leaves
Juice of 1/2 lemon
2 tablespoons sesame oil
1/4 cup extra-virgin olive oil
Coarse salt and freshly ground pepper to taste
1 lemon, cut into 6 wedges
Sprigs of rosemary, for garnish

Steps:

  • Wipe salmon fillet dry with paper towels. Combine remaining ingredients (except lemon wedges and rosemary sprigs) in small bowl and mix well. Pour mixture over salmon, making sure it is coated on both sides. Marinate for at least an hour before cooking.
  • Preheat broiler or grill. Cook salmon, turning once - five to six minutes each side for medium rare.
  • Place salmon on serving platter and garnish with lemon wedges and sprigs of rosemary.

Nutrition Facts : @context http, Calories 616, UnsaturatedFat 29 grams, Carbohydrate 6 grams, Fat 44 grams, Fiber 1 gram, Protein 47 grams, SaturatedFat 9 grams, Sodium 627 milligrams, Sugar 3 grams

LEMON PEPPER SALMON



Lemon Pepper Salmon image

With simple ingredients, you can turn a salmon fillet into a tasty weeknight dinner.

Provided by Land O'Lakes

Categories     Lemon     Salmon     Main Course     Savory     Baking     Keeping It Simple     Fish     Seafood     Meat, poultry, and seafood     Fruit

Yield 4 servings

Number Of Ingredients 8

1 pound salmon fillet, skin removed
1 tablespoon freshly grated lemon zest
1/4 teaspoon salt
1/4 teaspoon cracked black pepper
1 tablespoon Land O Lakes® Butter with Olive Oil & Sea Salt
1 tablespoon fresh lemon juice
Lemon wedges, if desired
Fresh parsley sprigs, if desired

Steps:

  • Heat oven to 400°F. Line rimmed baking pan with aluminum foil.
  • Place salmon into prepared pan. Sprinkle with lemon zest, salt and pepper. Divide Butter with Olive Oil & Sea Salt evenly among tops of salmon fillets. Pour lemon juice over top.
  • Bake, uncovered, 12-15 minutes or until salmon flakes easily with fork. Serve with lemon wedges and fresh parsley sprigs, if desired.

Nutrition Facts : Calories 190 calories, Fat 10 grams, SaturatedFat grams, Transfat grams, Cholesterol 70 milligrams, Sodium 220 milligrams, Carbohydrate 1 grams, Fiber 0 grams, Sugar grams, Protein 23 grams

GRILLED SALMON WITH CAPER, LEMON AND DILL SAUCE, SERVED WITH CAULIFLOWER RICE AND HERB SALAD PRINT



Grilled Salmon with Caper, Lemon and Dill sauce, Served with Cauliflower Rice and Herb Salad Print image

This bright, flavorful grilled salmon dish is an excellent one to have on hand all year long. The lemon and herbs bring out the salmon's rich flavor, and cauliflower rice adds a healthy side which lets the rest of the dish lead. Although it pairs well with many of our wines, we love sharing this with our Summit Vineyard Chardonnay.

Time 50m

Yield 4 Servings

Number Of Ingredients 0

Steps:

  • Remove salmon from the refrigerator, season with 1 teaspoon salt and let it come to room temp, 30 minutes or so. In a small mixing bowl, combine capers, 2 tablespoon lemon juice, zest of two lemons, dill, chives and yogurt, and a few grinds of black pepper. Heat a large skillet over medium heat. Sauté cauliflower rice with olive oil and a splash of water. When the cauliflower is tender, season with salt and 1-2 tablespoons lemon juice. Scoop cauliflower rice onto four dinner plates. Prepare a medium-high heat grill or grill pan. Spray the grill with canola oil. Sear salmon skin side up, for 2 minutes. Gently flip salmon so it can continue cooking with the skin-side down another 3-4 minutes depending on thickness of fillet. Place salmon on the waiting plates with cauliflower rice. Add a handful of herbs to each plate as well as a scoop of caper sauce. Serve with Meyer lemon wedges. Drizzle on a bit of olive oil over the herbs and sprinkle with flaked salt.

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SALMON WITH LEMON-PEPPER SAUCE AND WATERCRESS-HERB …
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2008-04-07 Step 2. Whisk honey, 1 tablespoon olive oil, shallot, 2 tablespoons lemon juice, and remaining 1/2 teaspoon lemon peel in 11x7x2-inch glass …
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  • Whisk crème fraîche, 1 tablespoon lemon juice, and 1/2 teaspoon lemon peel in small bowl. Season with salt and generous amount of pepper.
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  • Position rack in top third of oven and preheat to 400°F. Line large baking sheet with foil and brush with olive oil. Transfer salmon fillets, with some marinade still clinging, to rimmed baking sheet. Roast until salmon is just opaque in center, about 14 minutes.
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SALMON WITH LEMON-PEPPER SAUCE AND …
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LEMON PEPPER SALMON WITH LEMON HERB SAUCE BY ...
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ROASTED SALMON WITH WATERCRESS-HERB SALAD - THE AMATEUR ...
2010-03-30 The combination of seafood, lemon, and pepper is a familiar one that often borders on boring. This recipe from Bon Appetit, however, slaps the predictable right out of your everyday “salmon-with-a-blah-blah-sauce” with the addition of a watercress-herb salad and Fleur de sel that results in new flavors with every bite.Don’t let fancy French salts deter you, though, the …
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