Sauteed Salmon With Pear Pepper Salsa Recipes

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SAUTEED SALMON WITH PEAR-PEPPER SALSA



Sauteed Salmon With Pear-Pepper Salsa image

Make and share this Sauteed Salmon With Pear-Pepper Salsa recipe from Food.com.

Provided by Dine Dish

Categories     Healthy

Time 50m

Yield 4 serving(s)

Number Of Ingredients 9

1 small ripe pear
1/2 red bell pepper
1 small jalapeno pepper, seeded and chopped
1 teaspoon ground cumin
1 tablespoon lime juice
2 tablespoons chopped cilantro
salt & freshly ground black pepper
olive oil flavored cooking spray
3/4 lb salmon fillet

Steps:

  • Core pear (do not peel) and cut into 1/2-inch pieces over a bowl to catch the juice; Add pieces to the bowl.
  • Seed bell pepper and cut into 1/2-inch pieces; add to the bowl.
  • Add the jalapeño, cumin, lime juice, cilantro and salt and pepper to taste.
  • Toss well and set aside.
  • Heat a nonstick skillet on medium-high heat and spray with olive oil.
  • Add the salmon fillet.
  • For a 1-inch-thick fillet, sauté 4 minutes, turn and sauté 4 more minutes.
  • Season cooked sides with salt and pepper.
  • Transfer salmon to dinner plates; top with salsa.

Nutrition Facts : Calories 127, Fat 3.2, SaturatedFat 0.5, Cholesterol 44.3, Sodium 59, Carbohydrate 7, Fiber 1.6, Sugar 4.2, Protein 17.4

PAN-SEARED SALMON WITH CELERY, OLIVES AND CAPERS



Pan-Seared Salmon With Celery, Olives and Capers image

The salsa that I spoon over the salmon here is an explosion of contrasting flavors - sweet, salty and sharp - common in Sicilian cooking. I like serving this with sautéed greens and some bread.

Provided by Yotam Ottolenghi

Categories     dinner, seafood, main course

Time 45m

Yield 4 servings

Number Of Ingredients 12

2/3 cup/100 grams currants
Generous pinch of saffron
4 salmon fillets (about 4 ounces each), skin on
About 1/2 cup/100 milliliters olive oil
Salt and black pepper
4 sticks celery (about 6 ounces/180 grams), cut into 1/2-inch/1-centimeter dice, leaves removed and reserved for garnish
1/4 cup/30 grams pine nuts, roughly chopped
Scant 1/4 cup/40 grams drained capers, plus 2 tablespoons of their brine
8 large green olives, pitted and cut into 1/2-inch/1-centimeter dice
1/3 cup/20 grams parsley, roughly chopped
1 teaspoon finely grated lemon zest
1 teaspoon lemon juice

Steps:

  • Cover the currants with boiling water and set aside to soak for 20 minutes. In a separate small bowl, mix 1 tablespoon of boiling water with the saffron and also leave for 20 minutes or longer.
  • Gently rub the salmon fillets with 2 teaspoons of the oil, 1/3 teaspoon of salt and a good grind of pepper. Set aside while you make the relish.
  • Add 1/3 cup/75 milliliters of olive oil to a large sauté pan over high heat. Add the celery and pine nuts and fry for 4 to 5 minutes, stirring frequently, until the nuts begin to brown (watch carefully as they can burn quickly). Turn off heat and stir in the capers and their brine, the olives, saffron and its water and a pinch of salt. Drain the currants and add them as well, along with the parsley, lemon zest and juice. Mix well and set aside.
  • In a large skillet, heat 1 tablespoon oil over medium-high heat until it shimmers. Add salmon fillets skin-side down and let cook for 3 minutes, until the skin is crisp. Reduce the heat to medium, flip the fillets over and cook 2 to 4 minutes more (depending on how much you like the salmon to be cooked).
  • Divide the salmon on 4 plates and serve with the warm relish spooned on top. Scatter reserved celery leaves (if using) and serve immediately.

Nutrition Facts : @context http, Calories 576, UnsaturatedFat 33 grams, Carbohydrate 21 grams, Fat 44 grams, Fiber 3 grams, Protein 26 grams, SaturatedFat 7 grams, Sodium 511 milligrams, Sugar 17 grams

HONEY LEMON GLAZED SALMON WITH SPINACH SAUTE



Honey Lemon Glazed Salmon with Spinach Saute image

Full of fresh flavors.

Provided by Mazola

Categories     Trusted Brands: Recipes and Tips     Mazola®

Time 25m

Yield 4

Number Of Ingredients 12

1 lemon
¼ cup honey
1 pound salmon fillets
Freshly ground Spice Islands® Black Pepper Adjustable Grinder
1 ½ teaspoons Mazola® Corn Oil
½ cup thinly sliced red onions
2 cloves garlic, thinly sliced
1 (5 ounce) package fresh baby spinach
¼ cup dry white wine
¼ teaspoon Spice Islands® Crushed Red Pepper
⅛ teaspoon salt
1 tablespoon chopped, toasted pine nuts

Steps:

  • Preheat oven to 450 degrees F. Grate zest from lemon; set aside. Squeeze 1 tablespoon lemon juice into a small bowl. Add honey and mix well. Line a baking sheet with foil; spray foil with cooking spray. Place salmon fillets on baking sheet. Generously season with black pepper. Drizzle with half of the honey mixture. Roast salmon for 10 to 12 minutes or until fish is lightly browned and flakes easily. Brush on remaining glaze as needed. For a browner glaze, broil on HIGH the last few minutes of cooking.
  • Heat oil in a large nonstick skillet over medium-high heat. Add onions and garlic and saute 3 to 5 minutes. Add spinach and white wine. Continue to saute until spinach is wilted and most of the liquid has evaporated. Stir in 1 teaspoon lemon zest, crushed red pepper and salt. Divide spinach evenly on top of salmon fillets; sprinkle with pine nuts. Serve immediately.

Nutrition Facts : Calories 335 calories, Carbohydrate 24.5 g, Cholesterol 67 mg, Fat 15.4 g, Fiber 2.6 g, Protein 24.8 g, SaturatedFat 2.9 g, Sodium 171 mg, Sugar 18.4 g

FOIL BAKED SALMON WITH PEAR SALSA #RSC



Foil Baked Salmon With Pear Salsa #RSC image

Ready, Set, Cook! Reynolds Wrap Contest Entry. Perfectly foil - steamed salmon filets topped with an asian inspired pear - peach - plum salsa on a side of brown rice pilaff. This is a company - worthy dish, delicious, fast, beautiful and no baking dishes to scrub!

Provided by gemini08

Categories     < 4 Hours

Time 1h12m

Yield 4 plates, 4 serving(s)

Number Of Ingredients 21

4 (6 ounce) salmon fillets
2 tangerines, sliced
4 sheets Reynolds Wrap Foil, 12 X 12
4 slices butter
3 tablespoons low sodium soy sauce
2 tablespoons lemon juice
2 tablespoons honey
1/2 teaspoon fish sauce (Nam Pla)
1/2 teaspoon grated fresh ginger
1/2 teaspoon dark sesame oil
2 pears, peeled and diced
2 peaches, diced
2 plums, diced
1 red bell pepper, diced
1 -2 jalapeno, finely diced
1 bunch garlic chives, chopped
1/2 teaspoon fresh ginger, grated
1/2 teaspoon dark sesame oil
1 ounce honey
2 meyer lemons, juice of (or 1 lemon and 1 tangerine)
salt and pepper

Steps:

  • Lay the salmon filets in a shallow glass or ceramic dish, whisk all the marinade ingredients together, pour over the fish and marinate for up to one hour in the fridge.
  • For the salsa:.
  • Put the diced fruit in a salat bowl, sprinkle with lemon juice to prevent oxidation. Add the diced pepper, jalapenos and the chopped chives, mix well.
  • Heat the honey for 20 seconds in the microwave, whisk in the rest of the ingredients and pour over the salsa. Season with salt and pepper to taste and refrigerate until needed.
  • Lay out 4 sheets of Heavy Duty Reynolds Wrap, put a piece of fish on one side of each sheet, top each filet with 2 tangerine slices and a pat of butter. Spoon some of the marinade over, fold the second side over and crimp tightly.
  • Put the foil packages on a baking sheet and bake at 375F for @ 12 minutes. Open carefully and let the steam escape.
  • Prepare four plates with your side dish, lift the salmon filets out of the foil pouch onto the plate, spoon some of the accumulated sauce over and top with a generous amount of salsa.
  • Enjoy!

Nutrition Facts : Calories 537.6, Fat 20.8, SaturatedFat 8.9, Cholesterol 108, Sodium 690.8, Carbohydrate 54.4, Fiber 6.9, Sugar 42.4, Protein 37.5

SHEET PAN SALMON AND BELL PEPPER DINNER



Sheet Pan Salmon and Bell Pepper Dinner image

An easy recipe for a quick dinner for weeknights with salmon, bell peppers, parsley, and lemon that is ready in about 30 minutes. I usually serve it with rice.

Provided by barbara

Categories     Main Dish Recipes     Seafood Main Dish Recipes     Salmon     Baked Salmon Recipes

Time 30m

Yield 4

Number Of Ingredients 15

2 tablespoons olive oil
4 (3 ounce) fillets salmon fillets
2 red bell peppers, chopped
1 yellow bell pepper, chopped
1 onion, sliced
6 tablespoons lemon juice
3 tablespoons olive oil
2 tablespoons water
1 tablespoon maple syrup
5 cloves garlic
1 ½ teaspoons salt
1 ½ teaspoons red pepper flakes
1 teaspoon ground cumin
½ bunch fresh parsley, chopped
1 lemon, sliced

Steps:

  • Preheat oven to 400 degrees F (200 degrees C). Grease a sheet pan with 2 tablespoons olive oil.
  • Place salmon fillets, red and yellow bell peppers, and onion on the prepared sheet pan.
  • Combine lemon juice, 3 tablespoons olive oil, water, maple syrup, garlic, salt, red pepper flakes, cumin, and parsley in a small bowl. Drizzle 2/3 of the sauce over the ingredients on the sheet pan.
  • Bake in the preheated oven until salmon is cooked through and flakes easily with a fork, 10 to 15 minutes.
  • Serve with lemon slices and remaining sauce.

Nutrition Facts : Calories 337.1 calories, Carbohydrate 16.9 g, Cholesterol 47 mg, Fat 22.9 g, Fiber 3.7 g, Protein 18.8 g, SaturatedFat 3.3 g, Sodium 920.7 mg, Sugar 7.3 g

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