Broiled Salmon Fillet With Bacon Wild Mushrooms And Oyster Sauce Recipes

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SALMON IN OYSTER SAUCE

This Asian influenced dish is simple and delicious! Serve with rice and vegetables.

Provided by Suzie

Categories     Main Dish Recipes     Seafood Main Dish Recipes     Salmon     Salmon Fillet Recipes

Time 40m

Yield 6

Number Of Ingredients 9



Salmon in Oyster Sauce image

Steps:

  • Heat oil in a medium skillet over medium heat. Stir in garlic and brown sugar, and cook until garlic is lightly browned. Stir in green onions, and cook until tender. Mix in oyster sauce and water.
  • Place salmon fillets into skillet, and reduce heat to medium low. Spoon sauce mixture over fillets. Cook 10 to 15 minutes, until fish is easily flaked with a fork.
  • Remove fish from skillet, and set aside. Mix cornstarch and warm water into the remaining sauce mixture. Stir until thickened to desired consistency. Pour over salmon to serve.

Nutrition Facts : Calories 340.6 calories, Carbohydrate 11.4 g, Cholesterol 102.8 mg, Fat 17.5 g, Fiber 0.2 g, Protein 32.5 g, SaturatedFat 3 g, Sodium 154.5 mg, Sugar 9.1 g

2 tablespoons oil
2 cloves garlic, crushed
¼ cup brown sugar
3 green onions, sliced
¼ cup oyster sauce
1 cup water
2 pounds salmon fillets
1 tablespoon cornstarch
2 tablespoons warm water

STIR-FRIED WILD MUSHROOMS WITH SNAP PEAS IN OYSTER SAUCE

Provided by Food Network

Yield 6 servings

Number Of Ingredients 16



Stir-Fried Wild Mushrooms with Snap Peas in Oyster Sauce image

Steps:

  • With a sharp knife, cut the mushrooms on the diagonal into quarters, depending on the size. Prepare the seasonings and set by the stove.
  • Heat a wok or a heavy skillet until very hot, add 1 teaspoon of oil and heat until hot. Add the snap peas, minced garlic, rice wine or sake, and salt, and toss lightly over high heat for about 1 1/2 minutes until the peas are just tender (snow peas will take slightly less time.) Remove from the pan and arrange around the outside of the serving plate.
  • Reheat the pan and the remaining oil until very hot. Add the Seasonings and stir-fry about 10 seconds until fragrant. Add the mushrooms and toss lightly with a spatula or shovel over high heat for about 1 minute. Add the sauce and toss lightly to thicken, stirring constantly to prevent lumps. Arrange the mushrooms inside the snow peas on the serving platter. Serve immediately.

1 pound snap peas, ends snapped and veiny strings removed, rinsed and drained
1 tablespoon minced garlic
2 tablespoons rice wine or sake
1/2 teaspoon salt, or to taste
1/2 pound shiitake mushrooms, stems trimmed and lightly rinsed
1/2 pound oyster mushrooms, stems trimmed and lightly rinsed (If unavailable, substitute shiitake mushrooms.)
1/2 pound cremini mushrooms, stems trimmed and lightly rinsed
1 tablespoon minced garlic
1 tablespoon minced fresh ginger
3 1/2 tablespoons good quality oyster sauce
1 1/2 tablespoons rice wine or sake
1 1/4 teaspoons sugar
1/2 teaspoon toasted sesame oil
1/2 cup chicken broth or water
1 teaspoon cornstarch
2 1/2 teaspoons canola or corn oil

SALMON FILLETS WITH WILD MUSHROOM RAGOûT

Categories     Mushroom     Sauté     Low Carb     Salmon     Fall     Bon Appétit

Yield Serves 6

Number Of Ingredients 11



Salmon Fillets with Wild Mushroom Ragoût image

Steps:

  • Melt 3 tablespoons butter in heavy large skillet over medium heat. Add shallots and sauté 2 minutes. Increase heat to medium-high. Add mushrooms; sauté until beginning to brown, about 8 minutes. Add clam juice and wine; boil until liquids are syrupy and almost evaporated, about 20 minutes. (Can be made 6 hours ahead. Cover and chill. Rewarm over medium heat, stirring frequently.) Add cream to mushrooms; boil until thickened, about 1 minute. Mix in chopped tarragon. Season with salt and pepper.
  • Preheat broiler. Arrange salmon skin side down on broiler pan. Brush with lemon juice, then butter. Sprinkle with salt and pepper. Broil until just cooked through, without turning, about 6 minutes. Transfer to plates. Spoon mushrooms over. Garnish with tarragon.

3 tablespoons butter
5 shallots, minced
18 ounces mixed mushrooms (such as oyster, chanterelle, morel and crimini)
3/4 cup bottled clam juice
3/4 cup dry white wine
3 tablespoons whipped cream
2 teaspoons chopped fresh tarragon or 1/2 teaspoon dried
6 6-to 8-ounce salmon fillets
Fresh lemon juice
2 tablespoons butter, melted
Fresh tarragon sprigs

MELT-IN-YOUR-MOUTH BROILED SALMON

Fresh salmon with butter and herbs melts in your mouth; it's truly the best. Serve it with wild rice pilaf and fresh string beans.

Provided by Deborah Swanson

Categories     Main Dish Recipes     Seafood Main Dish Recipes     Salmon     Broiled Salmon Recipes

Time 45m

Yield 4

Number Of Ingredients 11



Melt-in-Your-Mouth Broiled Salmon image

Steps:

  • Preheat the oven's broiler and set the oven rack about 6 inches from the heat source. Line a jelly roll pan with aluminum foil, and spray with nonstick spray.
  • Place garlic and olive oil in a small microwave safe bowl and cook on High for 1 1/2 minutes. Melt the butter in a saucepan over low heat, and stir in the garlic mixture. Remove from heat; stir in the Worcestershire sauce, lemon juice, white wine, black pepper, garlic salt, and fines herbs.
  • Place the salmon fillets skin-side down on the prepared pan. Spoon about 1/3 of the butter sauce over the fillets, and sprinkle evenly with the fresh dill.
  • Broil in the preheated oven for 3 minutes. Turn salmon fillets so that the side of the fillet faces up, and baste fillets with about 1/3 of the butter sauce; broil for 3 minutes. Turn the fillets to place the opposite side facing up; spoon on the remaining butter sauce; broil until the fish flakes easily with a fork, about 3 additional minutes.

Nutrition Facts : Calories 531.4 calories, Carbohydrate 4 g, Cholesterol 135.7 mg, Fat 39.7 g, Fiber 0.5 g, Protein 36.4 g, SaturatedFat 17.6 g, Sodium 772 mg, Sugar 1.2 g

1 clove garlic, chopped
2 tablespoons olive oil
4 (6 ounce) salmon fillets
½ cup butter
2 tablespoons Worcestershire sauce
2 tablespoons lemon juice
¼ cup white wine
1 teaspoon ground black pepper
1 teaspoon garlic salt
1 ½ teaspoons fines herbs
¼ cup chopped fresh dill

FILET MIGNON STEAKS WITH MERLOT SAUCE AND WILD MUSHROOMS

Make and share this Filet Mignon Steaks With Merlot Sauce and Wild Mushrooms recipe from Food.com.

Provided by Mimi Bobeck

Categories     Steak

Time 1h15m

Yield 4 serving(s)

Number Of Ingredients 19



Filet Mignon Steaks With Merlot Sauce and Wild Mushrooms image

Steps:

  • To prepare the sauce, heat the oil in a saucepan.
  • Add the garlic, onion, carrot, and celery, and sauté over medium heat for about 7 or 8 minutes, until the onion is lightly browned.
  • Stir in the tomato paste and cook for about 2 minutes.
  • Deglaze the pan with the wine and then stir in the bay leaves, thyme, and peppercorns.
  • Bring the sauce to a boil over medium-high heat and reduce by half.
  • Add the stock and return to a boil.
  • Lower the heat to a simmer and cook the sauce, stirring occasionally, for about 30 minutes, until reduced to about 2 cups of liquid.
  • Strain through a fine-mesh sieve into a clean saucepan and keep warm.
  • Season the steaks on both sides with salt and pepper.
  • Heat the oil in a sauté pan, add the steaks to the hot pan, and sear over medium-high heat for about 5 to 6 minutes per side for medium-rare or about 7 minutes per side for medium.
  • Remove the steaks from the pan and keep warm.
  • Add the shallots and mushrooms to the same pan and sauté over medium-high heat for about 5 minutes, until lightly brown.
  • Add the Merlot sauce and bring to a simmer.
  • Reduce the liquid by half and stir in the butter until thoroughly incorporated.
  • Add the parsley just before serving.
  • Place the steaks in the center of warm serving plates or shallow serving bowls and spoon the mushrooms and sauce over and around the filets.
  • Serve immediately.
  • Serve with Garlic Mashed Potatoes.

Nutrition Facts : Calories 381.5, Fat 26.5, SaturatedFat 6.5, Cholesterol 15.3, Sodium 102.2, Carbohydrate 13.2, Fiber 2.3, Sugar 5, Protein 4.5

3 tablespoons light olive oil
2 garlic cloves, minced
1 onion, diced
1 small carrot, sliced
1 stalk celery, sliced
1 tablespoon tomato paste
2 cups good-quality merlot
3 bay leaves
1 pinch dried thyme
1/2 teaspoon black peppercorns
3 cups veal stock
4 filet mignon steaks, 7 to 8 oz. each
salt
fresh ground black pepper
3 tablespoons light olive oil
2 tablespoons minced shallots
1 lb wild mushrooms, such as chanterelles, morels or 1 lb porcini mushroom
2 tablespoons butter
1 tablespoon chopped fresh flat-leaf parsley

SALMON WITH BACON AND MUSHROOMS

Make and share this Salmon With Bacon and Mushrooms recipe from Food.com.

Provided by English_Rose

Categories     European

Time 35m

Yield 4 serving(s)

Number Of Ingredients 9



Salmon With Bacon and Mushrooms image

Steps:

  • Heat one tablespoon of the oil in a nonstick frying pan. Season the salmon and fry for 3 minutes skin-side up. Transfer to a plate.
  • Fry the bacon for 4-5 minutes. Add the red onion, fry for 2 minutes, then add the mushrooms, cook for 5 minutes more and stir in the lemon zest.
  • Put the salmon on top of the onion mixture in the pan (or use an ovenproof dish) and broil on high for 2-3 minutes. Mix the vinegar, the rest of the oil and the rosemary with a pinch of sugar and season.
  • Spoon over the salmon. Good with celeriac mash or crispy roast potatoes.

4 tablespoons olive oil
4 (6 ounce) salmon fillets
8 ounces smoked bacon, cut into small pieces
1 red onion, peeled and sliced
5 ounces button mushrooms, sliced
1 teaspoon lemon zest
1 tablespoon red wine vinegar
1 tablespoon rosemary, finely chopped
1 pinch sugar

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