Gourmet ME - GourmetME's Salmon favorites
 
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GourmetME's Salmon favorites

May 10 2016

Baked Mustard-Crusted Salmon with Asparagus and Tarragon

Baked-mustard-crusted-salmon-asparagus-tarragon-recipe

Serves 4

Total Time: 22 minutes

Ingredients

  • 1 bunch thin asparagus (about 1 pound), trimmed
  • 3 tablespoons olive oil
  • 3/4 teaspoon salt
  • 1/2 teaspoon freshly ground black pepper
  • 4 (6-ounce) skin-on salmon fillets
  • 8 teaspoons country-style or whole-grain Dijon mustard
  • 3 tablespoons panko (Japanese breadcrumbs)
  • 1/4 teaspoon smoked paprika
  • 2 tablespoons chopped fresh tarragon

Preparation

    1. Preheat oven to 275°F. Line a rimmed baking sheet with parchment paper. Toss asparagus with 2 Tbsp. oil, 1/2 tsp. salt, and 1/4 tsp. pepper on prepared sheet, then arrange in a single layer on one half of baking sheet. Bake asparagus 5 minutes.
    2. Meanwhile, spread each salmon fillet with 2 tsp. mustard. Sprinkle fillets with 1/4 tsp. salt and 1/4 tsp. pepper total. Toss panko with remaining 1 Tbsp. oil in a small bowl. Sprinkle panko mixture evenly onto salmon fillets, then dust with smoked paprika.
    3. After asparagus has baked for 5 minutes, remove baking sheet from oven. Place prepared salmon fillets skin side down on empty half of baking sheet. Return to oven and bake until salmon is firm but still pink in the center and asparagus is tender, 14–16 minutes more for medium rare salmon. Divide salmon and asparagus among four plates and top with tarragon.

Cooks' Note: If asparagus spears are thick, increase initial baking time to 10 minutes before adding the salmon fillets to the baking sheet. If you prefer your salmon more well done, increase cooking time by 5 minutes and check for doneness.

 

Butter-Basted Salmon with Hazelnut Relish

Butter-basted-salmon

Serves 4

Total Time: 30 minutes

Ingredients

  • 1/2 cup blanched hazelnuts
  • 1 garlic clove, chopped
  • 1 cup (packed) fresh cilantro leaves with tender stems
  • 1/2 cup (packed) fresh flat-leaf parsley leaves with tender stems
  • 1 tablespoon capers
  • 1 teaspoon finely grated lemon zest
  • 1/2 cup olive oil
  • salt
  • 1 tablespoon vegetable oil
  • 4 6-ounce pieces skin-on salmon fillets
  • 2 tablespoons unsalted butter, cut into pieces
  • 2 heads Little Gem or other small lettuce, leaves separated

Preparation

    1. Preheat oven to 400°. Toast hazelnuts on a rimmed baking sheet, tossing occasionally, until golden brown, 6-8 minutes. Let cool.
    2. Pulse garlic, cilantro, parsley, capers, lemon zest, and 1/4 cup hazelnuts in a food processor until finely chopped. With machine running, gradually add olive oil; season relish with salt. Coarsely chop remaining hazelnuts.
    3. Heat vegetable oil in a large ovenproof skillet over medium-high heat. Season salmon with salt and cook, skin side down, until skin is crisp (do not disturb), about 4 minutes. Add butter and cook, basting constantly, 1 minute. Transfer to oven and roast salmon, basting once, until medium-rare (mostly opaque but still slightly translucent in the center), about 3 minutes.
    4. Serve salmon, skin side up, with lettuce, topped with relish and chopped hazelnuts.
    5. Do ahead: Relish can be made 6 hours ahead. Cover and chill.

 

Roast Salmon and Broccoli with Chile-Caper Vinaigrette

 Roasted Salmon Broccoli

Serves 4

Total Time: 45 minutes

Ingredients

  • 1 bunch broccoli (about 1 1/2 pounds), cut into florets
  • 4 tablespoons olive oil
  • salt, freshly ground pepper
  • 4 6-ounce skinless salmon fillets
  • 1 jalapeño, thinly sliced into rings, seeds removed if desired
  • 2 tablespoons unseasoned rice vinegar
  • 2 tablespoons drained capers

Preparation

    1. Preheat oven to 400°F. Toss broccoli and 2 tablespoons oil on a large rimmed baking sheet; season with salt and pepper. Roast broccoli, tossing occasionally, until crisp-tender, 12–15 minutes.
    2. Rub salmon with 1 tablespoon oil; season with salt and pepper. Push broccoli to edges of baking sheet and place salmon in the center. Roast until salmon is opaque throughout and broccoli is tender, 10–15 minutes.
    3. Meanwhile, combine jalapeño, vinegar, and a pinch of salt in small bowl and let sit until jalapeño is slightly softened, about 10 minutes. Mix in capers and remaining 1 tablespoon oil; season with salt and pepper.
    4. Serve salmon and broccoli drizzled with chile-caper vinaigrette.

 

Slow-Roasted Salmon with Cherry Tomatoes and Couscous

Roasted-salmon

Serves 6-8

Ingredients

  1. Yogurt sauce:
    • 1 cup plain Greek yogurt
    • 1/2 cup plain yogurt
    • 3 tablespoons chopped fresh dill
    • 2 tablespoons chopped fresh chives
    • 1 tablespoon finely grated lemon zest
    • salt
  2. Salmon:
  3. Tomatoes and couscous:

Preparation

  1. For yogurt sauce:
    1. Mix first 5 ingredients in a medium bowl until well combined. Season with salt. DO AHEAD: Can be made 3 days ahead. Cover and chill.
  2. For salmon:
    1. Preheat oven to 325°F. Pour 4 tablespoons oil in a roasting pan just large enough to fit the salmon. Make a bed of herbs in bottom of pan; top with salmon, skin side down. Drizzle salmon with remaining 2 tablespoons oil and season with salt. Top with tomatoes, if using. Bake until salmon is just cooked through in the center (a small knife will slide easily through flesh), 25-30 minutes.
  3. For tomatoes and couscous:
    1. Toss tomatoes with 3 tablespoons oil, parsley, and za'atar, if using, in a medium bowl. Season to taste with salt. Set aside.
    2. Bring a medium pot of lightly salted water to a boil. Add couscous and cook until tender, about 7 minutes. Drain couscous; transfer to a large bowl. Stir in butter and remaining 1 tablespoon oil. Season to taste with salt. Gently fold tomatoes into couscous.
    3. Use a large spoon or fork to serve salmon, leaving skin in pan. Serve with yogurt sauce and couscous

 

 Pan-Roasted Salmon with Collards and Radish Raita

 Roasted Salmon Collards

Serves 4

Total Time: 45 minutes

Ingredients

  • 4 ounces white radish or turnip, peeled, shredded (about 1/2 cup)
  • 1/4 cucumber, grated (about 1/2 cup)
  • 1 cup plain 2% fat Greek yogurt
  • 2 tablespoons fresh lemon juice
  • 1 tablespoon chopped fresh mint
  • Pinch of cayenne pepper
  • salt, freshly ground pepper
  • 2 tablespoons olive oil
  • 2 garlic cloves, sliced
  • 2 bunches collard greens, center ribs and stems removed, leaves cut into 1" strips (about 14 cups)
  • 4 6-ounce pieces skin-on salmon fillets
  • 2 red radishes, trimmed, thinly sliced
  • 1 tablespoon vinegar

Preparation

    1. Preheat oven to 350°F. Squeeze excess liquid from radish and cucumber. Mix with yogurt, lemon juice, mint, and cayenne in a small bowl; season with salt and pepper. Set aside.
    2. Heat 1 tablespoon oil in a large heavy pot over medium heat. Add garlic and cook, stirring constantly, just until fragrant, about 1 minute. Add collard greens to pot, reduce heat to low, cover, and cook, tossing occasionally, until tender, 10-15 minutes.
    3. Meanwhile, heat 1 tablespoon oil in a large ovenproof skillet over medium heat. Season fish with salt and pepper; cook skin side down until skin is crisp, 5-8 minutes. Transfer to oven (do not turn fish); roast until opaque in the center, about 4 minutes.
    4. Add radishes and vinegar to collard greens; season with salt and pepper and toss to combine. Divide greens, salmon, and reserved raita among plates.