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Posts tagged ‘Salmon’

Hot-Smoked Salmon with Tarragon Crème Fraîche

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Broiled Salmon with Spinach-and-Feta Saute

This recipe was contributed by Ruth Estfon of Palm Harbor, Florida.

  • Prep Time 5 minutes
  • Total Time 10 minutes
  • Yield Serves 4

Ingredients

  • 4 skinless salmon fillets, (6 ounces each)
  • Coarse salt and ground pepper
  • 1 tablespoon olive oil
  • 2 bags (5 ounces each) baby spinach
  • 1/2 cup feta, crumbled (2 ounces)
  • 1/3 cup pine nuts
  • 2 teaspoons fresh lemon juice

Directions

  1. Heat broiler, with rack set 4 inches from heat. Place salmon on a rimmed baking sheet; season with salt and pepper. Broil until opaque throughout, 5 to 7 minutes.
  2. Meanwhile, in a large skillet, heat oil over medium. Add as much spinach as will fit; season with salt and pepper. Cook, tossing spinach and adding more to skillet as space becomes available, until tender, about 2 minutes. Remove from heat; drain off excess liquid. Stir in feta, pine nuts, and lemon juice. Serve salmon with spinach saute.

 

MarthaStewart

Oven-Roasted Salmon, Quinoa and Asparagus With Wasabi Oil

Seasoned oils like the wasabi oil I buy at my local specialty grocery can embellish a simply cooked piece of fish, a bowl of grains or steamed vegetables. Here the salmon is cooked in the oven, and the wasabi-seasoned oil (mine is canola oil-based) is drizzled on just before serving. It’s served with quinoa, which you can also dress with the oil, and vegetables in season.

1 1/2 pounds salmon fillets

Coarse sea salt and freshly ground pepper to taste

3 cups cooked quinoa

1 pound asparagus or any other green vegetable

4 teaspoons wasabi oil (available at gourmet markets) (more to taste)

1. Preheat the oven to 300 degrees. Cover a baking sheet with foil and lightly oil the foil. Place the salmon on top, skin side down. Season with coarse salt and pepper. Fill a roasting or baking pan with boiling water and place it on the oven floor.

2. Place the salmon in the oven and bake until the fish flakes and white bubbles of protein appear on the surface, 10 to 20 minutes, depending on the size of the fillets. Remove from the heat.

3. Meanwhile, snap off the woody ends of the asparagus and steam for 5 minutes, until tender. Remove from the heat.

4. Place a serving of quinoa on each plate, or place a mound of it on a platter. Top with the salmon fillets and arrange the asparagus on the side. Drizzle about a teaspoon wasabi oil over the fish and the asparagus, and serve.

Yield: 4 servings

Advance preparation: You can cook the quinoa up to 4 days ahead and reheat in the oven or in a microwave.

Nutritional information per serving: 449 calories; 15 grams fat; 2 grams saturated fat; 5 grams polyunsaturated fat; 6 grams monounsaturated fat; 80 milligrams cholesterol; 33 grams carbohydrates; 6 grams dietary fiber; 142 milligrams sodium (does not include salt to taste); 44 grams protein

Read More: NYT

Sticky salmon with Chinese greens

A quick way to liven up salmon fillets, with stir-fried veg and the classic trio of garlic, chilli and ginger

  • Cook 15 mins
  • Prep 5 mins

Nutrition per serving

354 kcalories, protein 35.0g, carbohydrate 10.0g, fat 20.0g, saturated fat 4.0g, fibre 0.0g, salt 2.81g.

Ingredients

Serves 4

  • 4 skinless salmon fillets , 150g/4oz each
  • 3 tbsp oyster sauce
  • 2 tbsp teriyaki sauce
  • 1 tbsp honey
  • 1 tbsp oil (a mix of vegetable and sesame)
  • 1 tbsp finely grated fresh root ginger
  • 1 garlic clove , finely sliced
  • 1 red chilli , deseeded amd finely sliced
  • mixed green vegetables – we used bok choi, sugar snaps and broccoli

    Method

    1. Heat oven to 200C/fan 180C/gas 6. Place the salmon on a baking tray. Mix together the oyster sauce, teriyaki and honey, then brush a little over the fish. Roast for 8-10 mins until glazed and just cooked through. Set aside.
    2. Heat the oil in a wok, then fry the ginger, garlic and chilli for 1 min. Stir-fry the broccoli or any larger, harder veg for 3 mins, then add the leafy veg and cook for 1-2 mins more. Stir in the rest of the sticky sauce, heat through and serve with the fish.

Read More: Good Food

Salmon with Tarragon-Yogurt Sauce

A simple yogurt sauce pairs nicely with broiled salmon; this elegant main dish comes together easily in about 15 minutes.

  • Prep Time 15 minutes
  • Total Time 15 minutes
  • YieldServes 8

    Ingredients

    • 1 cup whole-milk Greek yogurt
    • 2 tablespoons chopped fresh tarragon, plus leaves for garnish
    • 1 tablespoon finely grated lemon zest, plus 1 tablespoon fresh lemon juice
    • Coarse salt and ground pepper
    • 3 pounds skinless salmon fillet, cut into 8 pieces, or 8 skinless salmon fillets (6 ounces each)

    Directions

    1. Make sauce: Stir together yogurt, chopped tarragon, and lemon zest and juice; season with salt and pepper.
    2. Heat broiler, with rack set 4 inches from heat. Line a rimmed baking sheet with aluminum foil. Place salmon on sheet, and season with salt and pepper. Broil until opaque throughout, 8 to 10 minutes. (Keep at room temperature up to 1 hour.) Serve salmon, garnished with tarragon leaves, with sauce alongside.

    Cook’s Note

    Sauce can be refrigerated up to 1 day.

Read More : MarthaStewart

Superhealthy salmon salad

Superhealthy by name, superhealthy by nature: this salad is high in omega-3, iron and calcium and counts as 2 of your 5-a-day

  • Cook 5 mins
  • Prep 20 mins

Nutrition per serving

320 kcalories, protein 30.0g, carbohydrate 30.0g, fat 10.0g, saturated fat 4.0g, fibre 2.0g, salt 0.88g

Ingredients

Serves 2

  • 4 oz couscous
  • 1 tbsp olive oil
  • 2 salmon fillets
  • 8 oz sprouting broccoli, roughly shredded, larger stalks removed
  • juice 1 lemon
  • seeds from half a pomegranate
  • small handful pumpkin seeds
  • 2 handfuls watercress
  • olive oil and extra lemon wedges, to serve

    Method

    1. Heat water in a tier steamer. Season the couscous, then toss with 1 tsp oil. Pour boiling water over the couscous so it covers it by 1cm, then set aside. When the water in the steamer comes to the boil, tip the broccoli into the water, then lay the salmon in the tier above. Cook for 3 mins until the salmon is cooked and the broccoli tender. Drain the broccoli and run it under cold water to cool.
    2. Mix together the remaining oil and lemon juice. Toss the broccoli, pomegranate seeds and pumpkin seeds through the couscous with the lemon dressing. At the last moment, roughly chop the watercress and toss through the couscous. Serve with the salmon, lemon wedges for squeezing over and extra olive oil for drizzling, if you like.

Read More: GoodFood

Superhealthy salmon salad

  • Cook 5 mins
  • Prep 20 mins

Nutrition per serving

320 kcalories, protein 30.0g, carbohydrate 30.0g, fat 10.0g, saturated fat 4.0g, fibre 2.0g, salt 0.88g

 

Ingredients

Serves 2

  • 4 oz couscous
  • 1 tbsp olive oil
  • 2 salmon fillets
  • 8 oz sprouting broccoli, roughly shredded, larger stalks removed
  • juice 1 lemon
  • seeds from half a pomegranate
  • small handful pumpkin seeds
  • 2 handfuls watercress
  • olive oil and extra lemon wedges, to serve

    Method

    1. Heat water in a tier steamer. Season the couscous, then toss with 1 tsp oil. Pour boiling water over the couscous so it covers it by 1cm, then set aside. When the water in the steamer comes to the boil, tip the broccoli into the water, then lay the salmon in the tier above. Cook for 3 mins until the salmon is cooked and the broccoli tender. Drain the broccoli and run it under cold water to cool.
    2. Mix together the remaining oil and lemon juice. Toss the broccoli, pomegranate seeds and pumpkin seeds through the couscous with the lemon dressing. At the last moment, roughly chop the watercress and toss through the couscous. Serve with the salmon, lemon wedges for squeezing over and extra olive oil for drizzling, if you like.

Read More: GoodFood

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