prep time: 20 minutes
cook time: 15 minutes
servings: 6
ingredients:
6 wild salmon fillets
salt
pepper
2 tablespoons lemon and herb seasoning
4 cups cauliflower florets
3 tablespoons grated parmesan cheese
1 cup chopped roma tomatoes
1/4 cup slivered basil leaves
2 tablespoons drained capers
4 cups instant brown rice - cook according to directions
steps:
1. preheat oven to 400 degrees. coat a large baking sheet with cooking spray. season salmon with salt and pepper. brush lemon and herb seasoning all over both sides of salmon.
2. place salmon on prepared baking sheet. arrange cauliflower on another baking sheet, spray with cooking spray and sprinkle with parmesan. roast 15 minutes, until fish is fork tender and cauliflower is golden brown and tender.
3. in a medium bowl, combine tomatoes, basil and capers. season with salt and pepper.
4. serve the salmon fillets with tomato mixture spooned over top.
- food network
Showing posts with label salmon. Show all posts
Showing posts with label salmon. Show all posts
8.01.2012
5.18.2012
baked salmon, cauli and capers
prep time: tbd
cook time: tbd
servings: 2 adults, 1 child and 1 baby
ingredients:
6 tablespoon extra virgin olive oil
3 salmon steaks
1 cauliflower - sliced into rounds
1/4 teaspoon fine sea salt
1 red onion - thinly sliced into rings
4 tablespoon small capers in salt or brine - drained and rinsed
3 garlic cloves - finely chopped
4 tablespoon chopped parsley leaves
freshly ground black pepper
2 cups cooked brown rice to serve
steps:
1. preheat the oven to 400 degrees and grease a large baking tray with 2 tablespoons of the oil. arrange the salmon and cauliflower in a single layer on the bottom of the baking tray and drizzle the remaining oil over the top. sprinkle with the salt and season with pepper. top each salmon steak with 1/3 of the onion rings.
2. bake for 15-20 minutes until the cauliflower is tender and browned around the edges and the salmon is opaque and cooked through. serve hot with the capers, garlic and parsley sprinkled over the top, and with the cooked brown rice.
for 6-9 month-old infants: salmon & cauliflower purée:
1. remove the skin and any bones from 1 3/4 ounces of the salmon. transfer to a greased baking dish, add 6 cauliflower florets and bake as above for 20 minutes until the salmon is opaque and completely cooked through and the cauliflower is completely soft. transfer to a blender and add 3 tablespoons water. blend for 30 seconds, adding extra water 1 teaspoon at a time, until smooth. serve warm.
for 9-12 month-old infants: baked salmon & vegetables :
1. remove the skin and any bones from 1 3/4 ounces of the salmon. transfer to a greased baking dish, add 6 cauliflower florets and 1 onion ring and bake as above for 20 minutes until the salmon is opaque and completely cooked through and the vegetables are completely soft. transfer to a blender and add 3 tablespoons water. pulse for 15 seconds, adding extra water 1 teaspoon at a time, until the mixture forms a lumpy purée. serve warm.
- goop, january 2012
cook time: tbd
servings: 2 adults, 1 child and 1 baby
ingredients:
6 tablespoon extra virgin olive oil
3 salmon steaks
1 cauliflower - sliced into rounds
1/4 teaspoon fine sea salt
1 red onion - thinly sliced into rings
4 tablespoon small capers in salt or brine - drained and rinsed
3 garlic cloves - finely chopped
4 tablespoon chopped parsley leaves
freshly ground black pepper
2 cups cooked brown rice to serve
steps:
1. preheat the oven to 400 degrees and grease a large baking tray with 2 tablespoons of the oil. arrange the salmon and cauliflower in a single layer on the bottom of the baking tray and drizzle the remaining oil over the top. sprinkle with the salt and season with pepper. top each salmon steak with 1/3 of the onion rings.
2. bake for 15-20 minutes until the cauliflower is tender and browned around the edges and the salmon is opaque and cooked through. serve hot with the capers, garlic and parsley sprinkled over the top, and with the cooked brown rice.
for 6-9 month-old infants: salmon & cauliflower purée:
1. remove the skin and any bones from 1 3/4 ounces of the salmon. transfer to a greased baking dish, add 6 cauliflower florets and bake as above for 20 minutes until the salmon is opaque and completely cooked through and the cauliflower is completely soft. transfer to a blender and add 3 tablespoons water. blend for 30 seconds, adding extra water 1 teaspoon at a time, until smooth. serve warm.
for 9-12 month-old infants: baked salmon & vegetables :
1. remove the skin and any bones from 1 3/4 ounces of the salmon. transfer to a greased baking dish, add 6 cauliflower florets and 1 onion ring and bake as above for 20 minutes until the salmon is opaque and completely cooked through and the vegetables are completely soft. transfer to a blender and add 3 tablespoons water. pulse for 15 seconds, adding extra water 1 teaspoon at a time, until the mixture forms a lumpy purée. serve warm.
- goop, january 2012
2.24.2012
cioppino
prep time: 30 minutes
cook time: 1 hour
servings: 6
ingredients:
3 tablespoons olive oil
1 large fennel bulb - thinly sliced
1 onion - chopped
3 large shallots - chopped
2 teaspoons salt
4 large garlic loves - finely chopped
3/4 teaspoon dried crushed red pepper flakes + more to taste
1/4 cup tomato paste
1 28-ounce can diced tomatoes in juice
1 1/2 cups dry white wine
5 cups fish stock
1 bay leaf
1 pound manila clams - scrubbed
1 pound mussels - scrubbed and debearded
1 pound uncooked large shrimp - peeled and deveined
1 1/2 pounds assorted firm-fleshed fish fillets (halibut or salmon) - cut into 2-inch chunks
steps:
1. heat the oil in a very large pot over medium heat. add the fennel, onion, shallots, and salt and saute until the onion is translucent, about 10 minutes. add the garlic and 3/4 teaspoon red pepper flakes and saute 2 minutes. stir in the tomato paste. add tomatoes with their juices, wine, fish stock and bay leaf. cover and bring to a simmer. reduce the heat to medium-low. cover and simmer until the flavors blend, about 30 minutes.
2. add the clams and mussels to the cooking liquid. cover and cook until the clams and mussels begin to open, about 5 minutes. add the shrimp and fish. simmer gently until the fish and shrimp are just cooked through, and the clams are completely open, stirring gently, about 5 minutes longer (discard any clams and mussels that do not open). season to taste with more salt and red pepper flakes.
- food network
cook time: 1 hour
servings: 6
ingredients:
3 tablespoons olive oil
1 large fennel bulb - thinly sliced
1 onion - chopped
3 large shallots - chopped
2 teaspoons salt
4 large garlic loves - finely chopped
3/4 teaspoon dried crushed red pepper flakes + more to taste
1/4 cup tomato paste
1 28-ounce can diced tomatoes in juice
1 1/2 cups dry white wine
5 cups fish stock
1 bay leaf
1 pound manila clams - scrubbed
1 pound mussels - scrubbed and debearded
1 pound uncooked large shrimp - peeled and deveined
1 1/2 pounds assorted firm-fleshed fish fillets (halibut or salmon) - cut into 2-inch chunks
steps:
1. heat the oil in a very large pot over medium heat. add the fennel, onion, shallots, and salt and saute until the onion is translucent, about 10 minutes. add the garlic and 3/4 teaspoon red pepper flakes and saute 2 minutes. stir in the tomato paste. add tomatoes with their juices, wine, fish stock and bay leaf. cover and bring to a simmer. reduce the heat to medium-low. cover and simmer until the flavors blend, about 30 minutes.
2. add the clams and mussels to the cooking liquid. cover and cook until the clams and mussels begin to open, about 5 minutes. add the shrimp and fish. simmer gently until the fish and shrimp are just cooked through, and the clams are completely open, stirring gently, about 5 minutes longer (discard any clams and mussels that do not open). season to taste with more salt and red pepper flakes.
- food network
12.07.2011
baked fillet of salmon with asparagus and caper-enriched lemon sauce
prep time: tbd
cook time: 20 minutes
servings: tbd
ingredients:
2 tablespoons fresh lemon juice
2 tablespoons minced shallots (may substitute red onion)
1 tablespoon drained capers - chopped
1 teaspoon minced fresh thyme
1/2 teaspoon grated lemon zest
24 ounce wild salmon fillets (1-1/4 to 1-1/2 inches thick; skinless if available)
1 pound asparagus - trimmed
1 tablespoon extra-virgin olive oil
lemon slices
steps:
1. preheat oven to 450 degrees. briskly stir lemon juice, shallots, capers, thyme and lemon zest in small bowl to blend. add sea salt and freshly ground black pepper to taste.
2. slice three 1/2-inch-deep slits crosswise in top of salmon (as if dividing into 4 equal pieces but do not cut through).
3. arrange asparagus in even layer on rimmed baking sheet. drizzle with oil and turn to coat. sprinkle with salt and pepper.
4. place salmon atop asparagus; sprinkle with salt and pepper. roast until salmon is just opaque in center, about 20 minutes.
5. transfer asparagus and salmon to platter. spoon sauce over salmon. cut into 4 pieces along slits, garnish with lemon slices and serve.
- goop, october 2011
cook time: 20 minutes
servings: tbd
ingredients:
2 tablespoons fresh lemon juice
2 tablespoons minced shallots (may substitute red onion)
1 tablespoon drained capers - chopped
1 teaspoon minced fresh thyme
1/2 teaspoon grated lemon zest
24 ounce wild salmon fillets (1-1/4 to 1-1/2 inches thick; skinless if available)
1 pound asparagus - trimmed
1 tablespoon extra-virgin olive oil
lemon slices
steps:
1. preheat oven to 450 degrees. briskly stir lemon juice, shallots, capers, thyme and lemon zest in small bowl to blend. add sea salt and freshly ground black pepper to taste.
2. slice three 1/2-inch-deep slits crosswise in top of salmon (as if dividing into 4 equal pieces but do not cut through).
3. arrange asparagus in even layer on rimmed baking sheet. drizzle with oil and turn to coat. sprinkle with salt and pepper.
4. place salmon atop asparagus; sprinkle with salt and pepper. roast until salmon is just opaque in center, about 20 minutes.
5. transfer asparagus and salmon to platter. spoon sauce over salmon. cut into 4 pieces along slits, garnish with lemon slices and serve.
- goop, october 2011
8.15.2011
salmon with fresh tomato bruschetta and pesto crisped italian focaccia
prep time: 20 minutes
marinade time: 30 - 60 minutes
cook time: 20 - 30 minutes
servings: 4
salmon ingredients:
4 fresh salmon fillets
2 tablespoons olive or vegetable oil
1 whole lemon - cut in half
2 cloves garlic - minced
1 teaspoon salt
pepper
bruschetta ingredients:
1 pound fresh tomatoes - coarsely chopped
1 medium red onion - finely chopped
3 cloves garlic - minced
2 tablespoons snipped fresh basil leave
1 10-ounce italian focaccia bread - cut into 4 pieces, halved horizontally
2 tablespoons prepared basil pesto
pepper
1/4 teaspoon salt
3 tablespoons olive oil
2 tablespoons red wine vinegar
fish steps:
1. place fish in oven proof shallow baking dish and brush with olive oil. squeeze fresh lemon juice over fillets and season with garlic, salt and pepper to taste. cover and refrigerate for at least 30 minutes or up to 1 hour.
2. drain fish fillets of any marinade, discard marinade.
3. bake fish at 350 degrees for 20 - 30 minutes or until fish flakes easily with a fork. serve immediately with bruschetta mixture and focaccia bread.
bruschetta steps:
1. in a large glass bowl, combine bruschetta ingredients, tomatoes, red onion, garlic, basil, salt and pepper to taste with olive oil and vinegar. cover and allow flavors to combine until needed.
2. toast focaccia until crisp; spread evenly with basil pesto mixture.
- morton salt
marinade time: 30 - 60 minutes
cook time: 20 - 30 minutes
servings: 4
salmon ingredients:
4 fresh salmon fillets
2 tablespoons olive or vegetable oil
1 whole lemon - cut in half
2 cloves garlic - minced
1 teaspoon salt
pepper
bruschetta ingredients:
1 pound fresh tomatoes - coarsely chopped
1 medium red onion - finely chopped
3 cloves garlic - minced
2 tablespoons snipped fresh basil leave
1 10-ounce italian focaccia bread - cut into 4 pieces, halved horizontally
2 tablespoons prepared basil pesto
pepper
1/4 teaspoon salt
3 tablespoons olive oil
2 tablespoons red wine vinegar
fish steps:
1. place fish in oven proof shallow baking dish and brush with olive oil. squeeze fresh lemon juice over fillets and season with garlic, salt and pepper to taste. cover and refrigerate for at least 30 minutes or up to 1 hour.
2. drain fish fillets of any marinade, discard marinade.
3. bake fish at 350 degrees for 20 - 30 minutes or until fish flakes easily with a fork. serve immediately with bruschetta mixture and focaccia bread.
bruschetta steps:
1. in a large glass bowl, combine bruschetta ingredients, tomatoes, red onion, garlic, basil, salt and pepper to taste with olive oil and vinegar. cover and allow flavors to combine until needed.
2. toast focaccia until crisp; spread evenly with basil pesto mixture.
- morton salt
7.15.2011
grilled salmon
prep time: tbd
cook time: tbd
servings: 8
ingredients:
4 pounds fresh salmon - cute into six 8-ounce portions
olive oil
1/2 cup minced red onion
1 lemon - cut into wedges
salt
pepper
tomatillo salsa
steps:
1. bring salmon to room temperature. preheat grill to high heat.
2. drizzle olive oil on salmon and season with salt and pepper.
3. grill salmon until it starts to flake, about 3 - 4 minutes per side for each inch of thickness (it is important to keep turning th fish so it will cook evenly).
4. top with salsa, red onion and lemon.
- sam's club source, june/july 2007
cook time: tbd
servings: 8
ingredients:
4 pounds fresh salmon - cute into six 8-ounce portions
olive oil
1/2 cup minced red onion
1 lemon - cut into wedges
salt
pepper
tomatillo salsa
steps:
1. bring salmon to room temperature. preheat grill to high heat.
2. drizzle olive oil on salmon and season with salt and pepper.
3. grill salmon until it starts to flake, about 3 - 4 minutes per side for each inch of thickness (it is important to keep turning th fish so it will cook evenly).
4. top with salsa, red onion and lemon.
- sam's club source, june/july 2007
6.03.2011
grilled salmon with salsa fresca
prep time: tbd
cook time: tbd
servings: 4
ingredients:
2 large fresh ripe tomatoes or 3 - 4 ripe plum tomatoes - cored
1/2 large white onion - peeled and minced
1/4 habanero or jalapeno chili - stemmed, seeded and minced
1/2 cup roughly chopped cilantro leaves
juice of 3 - 4 limes (to taste)
salt
pepper
1 salmon fillet (preferably with skin on)
2 tablespoons oil
steps:
1. chop tomatoes and combine them in a bowl with onion, chili, cilantro, lime juice and some salt to taste. set aside.
2. sprinkle fish with salt and pepper to taste. rub fish with a little oil, put on grill, skin side down and let sit for 4 - 5 minutes. turn once. cook for about 3 minutes until medium rare. serve with salsa.
- unknown
cook time: tbd
servings: 4
ingredients:
2 large fresh ripe tomatoes or 3 - 4 ripe plum tomatoes - cored
1/2 large white onion - peeled and minced
1/4 habanero or jalapeno chili - stemmed, seeded and minced
1/2 cup roughly chopped cilantro leaves
juice of 3 - 4 limes (to taste)
salt
pepper
1 salmon fillet (preferably with skin on)
2 tablespoons oil
steps:
1. chop tomatoes and combine them in a bowl with onion, chili, cilantro, lime juice and some salt to taste. set aside.
2. sprinkle fish with salt and pepper to taste. rub fish with a little oil, put on grill, skin side down and let sit for 4 - 5 minutes. turn once. cook for about 3 minutes until medium rare. serve with salsa.
- unknown
2.14.2011
salmon quiche
prep time: tbd
cook time: 40 - 45 minutes
servings: 6 - 8
ingredients:
1 10-inch unbaked pie shell
1 15 1/2-ounce can salmon
1 9-ounce package frozen chopped spinach
1 1/2 cups shredded monterey jack cheese
1 3-ounce package cream cheese - softened
1/2 teaspoon salt
1/2 teaspoon thyme
4 eggs - lightly beaten
1 cup milk
steps:
1. preheat oven to 375 degrees. bake pie shell 10-minutes until partially set.
2. drain salmon, remove skin and large bones. mash salmon.
3. cook spinach according to package directions. drain well. combine spinach, monterey jack cheese, cream cheese, slat and thyme.
4. arrange salmon in pie shell. spoon spinach mixture on top. combine eggs and milk; pour over spinach and salmon.
5. bake for 40 - 45 minutes. let stand 10 minutes before serving
- unknown
cook time: 40 - 45 minutes
servings: 6 - 8
ingredients:
1 10-inch unbaked pie shell
1 15 1/2-ounce can salmon
1 9-ounce package frozen chopped spinach
1 1/2 cups shredded monterey jack cheese
1 3-ounce package cream cheese - softened
1/2 teaspoon salt
1/2 teaspoon thyme
4 eggs - lightly beaten
1 cup milk
steps:
1. preheat oven to 375 degrees. bake pie shell 10-minutes until partially set.
2. drain salmon, remove skin and large bones. mash salmon.
3. cook spinach according to package directions. drain well. combine spinach, monterey jack cheese, cream cheese, slat and thyme.
4. arrange salmon in pie shell. spoon spinach mixture on top. combine eggs and milk; pour over spinach and salmon.
5. bake for 40 - 45 minutes. let stand 10 minutes before serving
- unknown
1.29.2011
clean salmon salade nicoise
prep time: tbd
servings: 2
ingredients:
2 cups green beans
1 salmon fillet - broiled
3 tablespoons capers
1 tablespoon dijon mustard
1 lemon - squeezed
1 garlic clove - finely chopped
4 giant handfuls of mixed greens
6 anchovies
steps:
1. bring a pot of salted water to a boil; add the green beans and cook until bright green and tender. do not overcook. plunge into a bowl of cold water and drain.
2. combine green beans in a bowl with capers, garlic, mixed greens and pieces of salmon fillet. lightly toss with the mustard and freshly squeezed lemon juice.
- good, january 2011
servings: 2
ingredients:
2 cups green beans
1 salmon fillet - broiled
3 tablespoons capers
1 tablespoon dijon mustard
1 lemon - squeezed
1 garlic clove - finely chopped
4 giant handfuls of mixed greens
6 anchovies
steps:
1. bring a pot of salted water to a boil; add the green beans and cook until bright green and tender. do not overcook. plunge into a bowl of cold water and drain.
2. combine green beans in a bowl with capers, garlic, mixed greens and pieces of salmon fillet. lightly toss with the mustard and freshly squeezed lemon juice.
- good, january 2011
1.20.2011
pesto baked salmon
prep time: tbd
cook time: 30 - 40 minutes
servings: 2
pesto ingredients:
2 cups fresh basil
1 cup cashews
1/2 cup sunflower seeds
1/2 cup nutritional yeast
2 cloves garlic - peeled and chopped
1 tablespoon olive oil
1 teaspoon sea salt
1/2 cup water (optional)
ingredients:
2 salmon fillets
pesto steps:
1. blend all ingredients, except water and olive oil, in a high speed blender or food processor. add the olive oil and water just enough to thin desired consistency. set aside.
salmon steps:
1. preheat oven to 350 degrees. place the salmon fillets, skin side down, on to a piece of foil on a baking tray. spoon over 2 tablespoons of pesto onto each salmon fillet and close over the foil to make a "container". roast in oven for 30 - 45 minutes.
- goop, january 2011
cook time: 30 - 40 minutes
servings: 2
pesto ingredients:
2 cups fresh basil
1 cup cashews
1/2 cup sunflower seeds
1/2 cup nutritional yeast
2 cloves garlic - peeled and chopped
1 tablespoon olive oil
1 teaspoon sea salt
1/2 cup water (optional)
ingredients:
2 salmon fillets
pesto steps:
1. blend all ingredients, except water and olive oil, in a high speed blender or food processor. add the olive oil and water just enough to thin desired consistency. set aside.
salmon steps:
1. preheat oven to 350 degrees. place the salmon fillets, skin side down, on to a piece of foil on a baking tray. spoon over 2 tablespoons of pesto onto each salmon fillet and close over the foil to make a "container". roast in oven for 30 - 45 minutes.
- goop, january 2011
1.18.2011
warm salmon and asparagus salad with pesto
prep time: tbd
cook time: tbd
servings: 2
pesto ingredients:
2 bunches fresh basil - washed and leaves pulled
1/4 cup pine nuts
1/2 cup extra virgin olive oil
1 clove garlic
sea salt
salmon ingredients:
2 portions wild salmon
2 tablespoons fresh pesto
1 bunch asparagus - woody ends trimmed
4 cups mesclun greens or arugula
extra virgin olive oil
lemon
pesto steps:
1. place basil, pine nuts, and garlic in a food processor; process on medium. drizzle in olive oil while the motor is running. season with salt.
2. if too thick, add a small amount of water and process. set aside in a bowl.
salmon steps:
1. turn grill or broiler on high. brush each piece of salmon with olive oil and season with salt and pepper. do the same with the asparagus.
2. grill the asparagus for 2 minutes on each side. set aside. grill the salmon for 3 minutes on each side.
3. meanwhile, place the greens in a bowl, toss with olive oil, salt and lemon juice. place on 2 plates.
4. arrange the asparagus and salmon. drizzle 1 tablespoon of pesto over the top of each piece of salmon. serve while salmon is warm.
- goop, january 2011
cook time: tbd
servings: 2
pesto ingredients:
2 bunches fresh basil - washed and leaves pulled
1/4 cup pine nuts
1/2 cup extra virgin olive oil
1 clove garlic
sea salt
salmon ingredients:
2 portions wild salmon
2 tablespoons fresh pesto
1 bunch asparagus - woody ends trimmed
4 cups mesclun greens or arugula
extra virgin olive oil
lemon
pesto steps:
1. place basil, pine nuts, and garlic in a food processor; process on medium. drizzle in olive oil while the motor is running. season with salt.
2. if too thick, add a small amount of water and process. set aside in a bowl.
salmon steps:
1. turn grill or broiler on high. brush each piece of salmon with olive oil and season with salt and pepper. do the same with the asparagus.
2. grill the asparagus for 2 minutes on each side. set aside. grill the salmon for 3 minutes on each side.
3. meanwhile, place the greens in a bowl, toss with olive oil, salt and lemon juice. place on 2 plates.
4. arrange the asparagus and salmon. drizzle 1 tablespoon of pesto over the top of each piece of salmon. serve while salmon is warm.
- goop, january 2011
12.16.2010
poached salmon and soba noddles with ginger broth
prep time: tbd
cook time: 10 minutes
servings: 4
ingredients:
1 liter chicken stock
2 talks lemongrass - chopped
3 3/4 tablespoons ginger - peeled and sliced
1 tablespoon soy sauce
1 1/3 cups soba noodles
2 cups salmon fillets - skinned and sliced
2 bunches asparagus - trimmed and sliced
pickled ginger
coriander leaves
steps:
1. place the cock, lemongrass, ginger and soy sauce in a medium deep-sided frying pan over medium heat and bring to a simmer. simmer for 5 minutes
2. remove the lemongrass and ginger and discard. add the noodles and cook for 4 minutes.
3. remove from the broth and divide between bowls. add salmon and asparagus to the broth and cook for 1 minute. top the noodles with the salmon and asparagus and spoon over the broth. serve with pickled ginger and coriander leaves.
- donna hay
cook time: 10 minutes
servings: 4
ingredients:
1 liter chicken stock
2 talks lemongrass - chopped
3 3/4 tablespoons ginger - peeled and sliced
1 tablespoon soy sauce
1 1/3 cups soba noodles
2 cups salmon fillets - skinned and sliced
2 bunches asparagus - trimmed and sliced
pickled ginger
coriander leaves
steps:
1. place the cock, lemongrass, ginger and soy sauce in a medium deep-sided frying pan over medium heat and bring to a simmer. simmer for 5 minutes
2. remove the lemongrass and ginger and discard. add the noodles and cook for 4 minutes.
3. remove from the broth and divide between bowls. add salmon and asparagus to the broth and cook for 1 minute. top the noodles with the salmon and asparagus and spoon over the broth. serve with pickled ginger and coriander leaves.
- donna hay
12.14.2010
pan roasted salmon & bread salad
prep time: tbd
cook time: tbd
servings: tbd
ingredients:
8 slices 1-inch thick ciabatta bread - cut into large chunks
5 tablespoons olive oil
2 pints grape tomatoes - halved
2 large garlic cloves - minced
1 lemon - halved and sliced thin
1/4 cup chopped fresh parsley
1/2 teaspoon crushed red pepper
salt
pepper
2 pounds center cut, skinless salmon fillet - cut into 2-inch chunks
steps:
1. preheat oven to 450 degrees.
2. in a large roasting pan, toss the bread chunks with some olive oil. roast about 5 minutes until bread is lightly toasted.
3. in a large bowl, toss the tomatoes with the garlic, lemon slices, parsley, crushed red peppers and 2 tablespoons of olive oil. stir the tomato mixture into the toasted bread. roast 10 - 12 minutes until the tomatoes begin to soften and break down.
4. meanwhile, in the same bowl, toss the salmon with the remaining olive oil and season with salt and pepper to taste. nestle the salmon chunks into the bread mixture, spooning some of the tomatoes on top. roast about 6 minutes until the salmon is cooked through. serve immediately.
- stacey snacks; by way of food & wine, october 2009
cook time: tbd
servings: tbd
ingredients:
8 slices 1-inch thick ciabatta bread - cut into large chunks
5 tablespoons olive oil
2 pints grape tomatoes - halved
2 large garlic cloves - minced
1 lemon - halved and sliced thin
1/4 cup chopped fresh parsley
1/2 teaspoon crushed red pepper
salt
pepper
2 pounds center cut, skinless salmon fillet - cut into 2-inch chunks
steps:
1. preheat oven to 450 degrees.
2. in a large roasting pan, toss the bread chunks with some olive oil. roast about 5 minutes until bread is lightly toasted.
3. in a large bowl, toss the tomatoes with the garlic, lemon slices, parsley, crushed red peppers and 2 tablespoons of olive oil. stir the tomato mixture into the toasted bread. roast 10 - 12 minutes until the tomatoes begin to soften and break down.
4. meanwhile, in the same bowl, toss the salmon with the remaining olive oil and season with salt and pepper to taste. nestle the salmon chunks into the bread mixture, spooning some of the tomatoes on top. roast about 6 minutes until the salmon is cooked through. serve immediately.
- stacey snacks; by way of food & wine, october 2009
10.08.2010
cilantro-topped salmon
prep/cook time: 30 minutes
servings: 6
ingredients:
1 1/2 pounds salmon fillets
1/4 cup lime juice - divided
1/2 cup minced fresh cilantro
3 tablespoons thinly sliced green onions
1 tablespoon finely chopped jalapeno pepper
2 tablespoon olive oil
1/4 teaspoon salt
1/8 teaspoon pepper
steps:
1. place salmon skin side down in a 13-inch x 9-inch x 2-inch baking dish coated with nonstick cooking spray. drizzle with 1 1/2 teaspoons lime juice
2. in a small bowl, combine the cilantro, onions, jalapeno, oil, salt, pepper and remaining lime juice. spread over salmon.
3. bake, uncovered, at 350 degrees for 20-25 minutes or until fish flakes easily with a fork.
- light & tasty, june/july 2006
servings: 6
ingredients:
1 1/2 pounds salmon fillets
1/4 cup lime juice - divided
1/2 cup minced fresh cilantro
3 tablespoons thinly sliced green onions
1 tablespoon finely chopped jalapeno pepper
2 tablespoon olive oil
1/4 teaspoon salt
1/8 teaspoon pepper
steps:
1. place salmon skin side down in a 13-inch x 9-inch x 2-inch baking dish coated with nonstick cooking spray. drizzle with 1 1/2 teaspoons lime juice
2. in a small bowl, combine the cilantro, onions, jalapeno, oil, salt, pepper and remaining lime juice. spread over salmon.
3. bake, uncovered, at 350 degrees for 20-25 minutes or until fish flakes easily with a fork.
- light & tasty, june/july 2006
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