BLACK BEAN-GLAZED SALMON WITH GINGER CABBAGE
This recipe video earned Panna a James Beard Award-and once you watch it, you'll see why! Salmon glazed with savory fermented black bean sauce is one of Chef Howard's weeknight standbys. Pair it with gingery cabbage, caramelized and punctuated by toasted dried shrimp that add an umami funk.
Provided by Vivian Howard
Categories main-dish
Time 45m
Yield 6 servings
Number Of Ingredients 21
Steps:
- Ginger Cabbage, part 1: Heat the oil in a large, heavy-bottomed skillet over high heat; then add the shrimp. Fry until sizzling and fragrant, 2-3 minutes. Meanwhile, peel the ginger. Slice lengthwise into planks, then crosswise into matchsticks. Mince the matchsticks, then set aside. Cut the cabbage in half, then in quarters; cut out the core and discard. Roughly slice the cabbage into 1-inch strips. When the shrimp have browned slightly, remove and drain on paper towels. (Leave the skillet over high heat.)
- Ginger Cabbage, part 2: Layer the ginger, cabbage, and pepper flakes in the hot skillet and let cook undisturbed, 2-3 minutes. Meanwhile, smash the garlic cloves, remove peel, and mince. Scatter the garlic on top of the cabbage, then add the salt. Once the bottom layer has caramelized, use tongs to turn the cabbage so the caramelized cabbage sits on top; then continue to cook undisturbed until the rest of the cabbage is browned and caramelized, 3-4 minutes.
- Salmon: Preheat oven to 300 F. Cut salmon in half lengthwise along the bloodline (the darker flesh that runs along the center seam). Then cut each half crosswise into 3 equal portions. Heat a large, heavy-bottomed skillet over high heat. Season the flesh with a generous sprinkling of salt. Add oil to skillet; when shimmering, carefully add the fillets flesh side down, laying each piece away from you to prevent oil from splashing onto yourself. Let cook undisturbed until nicely browned, 2-3 minutes; meanwhile, season the skin with salt. Then flip the salmon. Squeeze the juice of 1 lemon all over the caramelized side of the fillets, turn off the heat, and set aside. (If working in batches, repeat with remaining fillets.)
- Black Bean Sauce: In a small skillet over medium heat, add black bean sauce, hot sauce, and rice wine vinegar. In a small bowl, whisk together water and cornstarch to make a slurry. Whisk the slurry into the black bean mixture to thicken the sauce. Spoon sauce over the salmon to cover. Bake until salmon is cooked to desired doneness, 3-5 minutes. Meanwhile, prepare the Bean Sprout Salad.
- Bean Sprout Salad: Use a mandoline or a knife to thinly slice the radishes. (Tip: If using a knife, slice radishes in half first so they have a flat surface to rest on as you slice.) Rinse radishes in water (to minimize staining the other ingredients pink). Mince cilantro stems; you should have 2-3 tablespoons. Add bean sprouts to a bowl, followed by drained radishes, minced cilantro stems, and a few cilantro leaves. Add a pinch of salt and the juice of half a lemon; toss to combine.
- Assembly: Just before serving, mix the toasted shrimp into the Ginger Cabbage. Place a serving of the cabbage onto a plate; top with a salmon fillet and a spoonful of Bean Sprout Salad. Repeat with additional servings and serve immediately.
GLAZED SALMON WITH SPICED CARROTS
Get ready for a fantastic one-pan dinner bursting with flavor. We broil this honey-mustard glazed salmon and serve it with carrots tossed in a spiced lime and almond dressing boosted with fresh mint.
Provided by Food Network Kitchen
Categories main-dish
Time 25m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Preheat the broiler. Lightly oil the broiler pan. Toss the carrots with 1 tablespoon olive oil in a bowl, then spread out on one side of the pan. Broil until the carrots begin to soften, 2 to 3 minutes.
- Meanwhile, whisk 2 tablespoons olive oil, the honey, mustard and 1 tablespoon lime juice in a small bowl. Brush the tops and sides of the salmon with the glaze. Put the salmon, skin-side down, on the other side of the broiler pan next to the carrots and season with salt and pepper. Broil until the salmon is golden brown and just cooked through and the carrots are crisp-tender, 5 to 7 minutes.
- Whisk the remaining 1 tablespoon each olive oil and lime juice, the coriander, cumin, cinnamon, mint and almonds in a bowl. Add the carrots and toss to combine; season with salt and pepper. Serve the salmon with the carrots and lime wedges.
HONEY BBQ GLAZED SALMON RECIPE - (3.8/5)
Provided by peridot728
Number Of Ingredients 6
Steps:
- 1. Preheat oven to broil. Set the top rack of the oven to the highest level. Place salmon fillets on a parchment-lined baking sheet. Set aside. 2. In a small bowl, whisk together barbecue sauce, honey, and Sriracha. Spread the sauce with a basting brush on top of each salmon fillet. Broil for 5 minutes, then baste each salmon fillet again. Return to oven and broil 3-5 minutes more. As soon as the salmon easily flakes with a fork, remove it from the oven. 3. Allow to sit for 5 minutes before serving. Garnish with scallions and sesame seeds. Recipe created by Cheekykitchen exclusively for Good Cook
BARBECUE BLACK BEANS
Steps:
- In a saucepan cook black beans and barbecue sauce for about 5 to 7 minutes then season with salt and pepper.
GRILLED BARBECUED SALMON
For a beautiful blend of sweet and spicy, salmon is grilled and basted with barbecue sauce perked up by brown sugar and hints of chili, soy sauce and lime.-Country Woman Test Kitchen
Provided by Taste of Home
Categories Dinner
Time 20m
Yield 4 servings.
Number Of Ingredients 8
Steps:
- In a small bowl, combine the first six ingredients; set aside 1/4 cup for serving. , Moisten a paper towel with cooking oil; using long-handled tongs, lightly coat the grill rack. Grill salmon, covered, over hot heat or broil 3-4 in. from the heat for 5-10 minutes or until fish flakes easily with a fork, basting occasionally with barbecue sauce mixture., Top with reserved sauce; sprinkle with cilantro.
Nutrition Facts : Calories 383 calories, Fat 19g fat (4g saturated fat), Cholesterol 100mg cholesterol, Sodium 785mg sodium, Carbohydrate 15g carbohydrate (14g sugars, Fiber 1g fiber), Protein 35g protein.
GRILLED SALMON WITH BLACK BEANS AND PIMENT D'ESPELETTE MAYONNAISE
Provided by Lora Zarubin
Categories Bean High Fiber Backyard BBQ Dinner Salmon Family Reunion Grill Grill/Barbecue Bon Appétit Sugar Conscious
Yield Makes 4 servings plus leftovers
Number Of Ingredients 16
Steps:
- Whisk 1/3 cup olive oil, pressed garlic, lemon peel, thyme, and 1/2 teaspoon sea salt in small bowl. Place fish, skin side down, in 13x9x2-inch glass baking dish. Brush marinade over top and sides of fish. Cover; chill at least 2 hours and up to 4 hours.
- Heat 3 tablespoons olive oil in heavy large skillet over medium-high heat. Add onion, celery, tomatoes, chiles, and minced garlic. Sauté until vegetables are just soft, about 5 minutes. Mix in black beans and cumin. Reduce heat to medium and cook until flavors blend, stirring occasionally, about 5 minutes. Season to taste with sea salt and pepper. DO AHEAD: Can be made 2 hours ahead; let stand at room temperature.
- Spray grill rack with nonstick spray and prepare barbecue (medium-high heat). Arrange fish, skin side up, on rack; spray skin. Grill fish 4 to 5 minutes; turn over. Grill until fish is just opaque in center, about 3 minutes longer, depending on thickness.
- Rewarm beans with 1/4 cup water over medium heat; mix in chopped cilantro. Place 1/2 cup beans on each plate; top with fish and dollop of Piment d'Espelette Mayonnaise ; garnish with cilantro leaves.
GRILLED SALMON WITH BLACK BEAN SALSA
This fantastic grilled fish dish features tender salmon, colorful salsa and juicy grapes. It's sure to be a winner with family and friends. -Diane Halferty, Corpus Christi, Texas
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 6 servings.
Number Of Ingredients 13
Steps:
- In a small bowl, combine the wine, soy sauce and brown sugar. Set aside 2 tablespoons mixture for basting. Stir garlic into remaining mixture. Place in a large resealable plastic bag; add the salmon. Seal bag and turn to coat; refrigerate for 30 minutes, turning occasionally., Meanwhile, in a small bowl, combine the salsa ingredients. Cover and chill until serving., Drain and discard marinade. Using long-handled tongs, moisten a paper towel with cooking oil and lightly coat the grill rack. Place salmon skin side down on grill rack. , Grill, covered, over medium heat for 10-12 minutes or until fish flakes easily with a fork, basting occasionally with reserved wine mixture. Serve with salsa.
Nutrition Facts : Calories 324 calories, Fat 13g fat (3g saturated fat), Cholesterol 67mg cholesterol, Sodium 587mg sodium, Carbohydrate 23g carbohydrate (6g sugars, Fiber 4g fiber), Protein 28g protein.
OVEN-BARBECUED SALMON
Late last summer, the South Carolina heat drove me indoors and away from my grill. So I changed my favorite grill recipe to be made in the oven with just as tasty results. -Mandy Rivers, Lexington, South Carolina
Provided by Taste of Home
Categories Dinner
Time 25m
Yield 5 servings.
Number Of Ingredients 9
Steps:
- Preheat oven to 425°. Place salmon in a greased 15x10x1-in. baking pan; drizzle with orange and lemon juices., In a small bowl, mix remaining ingredients; sprinkle over fillets. Bake 13-15 minutes or until fish flakes easily with a fork.
Nutrition Facts : Calories 301 calories, Fat 16g fat (3g saturated fat), Cholesterol 85mg cholesterol, Sodium 340mg sodium, Carbohydrate 9g carbohydrate (7g sugars, Fiber 1g fiber), Protein 29g protein. Diabetic Exchanges
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