Saumon A Lunilateral Salmon Cooked On One Side Only Recipes

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CARLY'S SALMON EN PAPILLOTE (IN PAPER)



Carly's Salmon En Papillote (In Paper) image

Moist, delicious, almost fool-proof salmon. This salmon is wrapped in parchment paper and steamed in the oven. No fishy taste in your mouth, no fishy smell in your house. Just a delicious meal.

Provided by carly

Categories     World Cuisine Recipes     European     French

Time 40m

Yield 4

Number Of Ingredients 8

4 (4 ounce) salmon fillets
1 lemon, juice only
salt and ground black pepper to taste
4 12x18-inch pieces of parchment paper
1 lemon, thinly sliced
½ cup green onions, chopped
8 spears fresh asparagus, cut into 1-1/2 inch pieces
4 teaspoons olive oil

Steps:

  • Preheat oven to 350 degrees F (175 degrees C).
  • Rinse salmon fillets in cold water, place onto a plate, and squeeze a lemon over the salmon. Sprinkle fillets with salt and black pepper.
  • Fold a piece of parchment paper in half crosswise, and center a salmon fillet on one side of the paper. Place 1 or 2 lemon slices on top of the salmon, and surround with 2 cut-up asparagus spears. Sprinkle 2 tablespoons of green onion over the lemon slices, and fold the parchment paper over the salmon. Fold the edges of the paper over several times, all around the open edges, to seal the salmon into a parchment paper envelope. (Do not tape the parchment paper closed.) Place the sealed envelopes onto a baking sheet, and brush the tops of each packet with about 1 teaspoon of olive oil.
  • Bake in the preheated oven until the asparagus is tender and the salmon is opaque and slightly flaky, 20 to 25 minutes. To serve, place a packet onto a plate, and cut open the paper to release the aroma.

Nutrition Facts : Calories 223.9 calories, Carbohydrate 6.2 g, Cholesterol 50.4 mg, Fat 11.5 g, Fiber 2.4 g, Protein 25.5 g, SaturatedFat 2.1 g, Sodium 50.7 mg, Sugar 1.2 g

SAUMON A L'UNILATERAL - SALMON COOKED ON ONE SIDE ONLY



Saumon a L'unilateral - Salmon Cooked on One Side Only image

Quick, easy, low cal and delicious! From the book "French Women Don't Get Fat" by Mireille Guiliano.

Provided by gemini08

Categories     Lunch/Snacks

Time 10m

Yield 4 pieces, 4 serving(s)

Number Of Ingredients 3

4 pieces wild salmon, skin on
1 tablespoon lemon juice
1/2 teaspoon coarse salt

Steps:

  • Heat a nonstick frying pan, place salmon in the pan, skin side down.
  • Pour the lemon juice over the salmon, add the salt, cook for about 6 minutes over medium heat until the skin is crispy.
  • Serve immediately, season, if you like, with a dash of olive oil and a sprig of fresh thyme or top with your favorite salsa.

Nutrition Facts : Calories 0.8, Sodium 290.7, Carbohydrate 0.3, Sugar 0.1

SALMON COOKED ON SALT (SAUMON A L'UNILATERAL)



Salmon Cooked on Salt (Saumon a l'Unilateral) image

Yield Makes 4 servings

Number Of Ingredients 2

2 cups coarse sea salt or kosher salt
1 (1 1/4-pound) center-cut piece salmon fillet

Steps:

  • Spread salt evenly in a dry 10-inch heavy skillet (preferably cast-iron) and heat over moderately high heat until salt is hot to the touch and just beginning to smoke, about 4 minutes.
  • Pat salmon dry and season flesh with salt and pepper, then put, skin side down, on salt. Cook salmon, covered, without turning, until almost cooked through, 8 to 12 minutes. Remove from heat and let stand, covered, until salmon is just cooked through, 1 to 2 minutes.
  • Slide a spatula between salmon skin and flesh and transfer salmon to a platter (salmon skin will be too salty to eat).

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