SALMON SCAMPI
Crushed brown rice cereal is the secret to this extra-crispy fish topping seasoned with pine nuts, garlic and parsley.
Provided by Silvana Nardone
Categories main-dish
Time 40m
Yield 6 servings
Number Of Ingredients 10
Steps:
- Preheat the oven to 400 degrees F. Line a baking sheet with parchment paper.
- Stir together the cereal crumbs, pine nuts, garlic, parsley, oil, vermouth, crushed red pepper and 1 teaspoon salt in a small bowl.
- Place the salmon, skin-side down, on the prepared baking sheet. Sprinkle generously with salt and black pepper and cover completely with the cereal crumb mixture. Bake until cooked through, about 20 minutes. Serve with lemon wedges.
CREAMY SALMON SCAMPI
This one-skillet salmon dish comes together in less than 30 minutes and features classic scampi flavors and a creamy sauce. What more could you want? For extra-crispy toast, you can compress the bread in the skillet while it toasts by weighing it down with a tea kettle or another skillet. This is a great technique to have under your belt any time you want to make bruschetta without turning on the oven.
Provided by Food Network Kitchen
Categories main-dish
Time 25m
Yield 4 servings
Number Of Ingredients 11
Steps:
- Heat a large nonstick skillet over medium-low heat and brush lightly with olive oil. Add the bread slices and cook, checking occasionally, until toasted and golden on the bottom, about 3 minutes. Flip and toast the other side, 2 to 3 minutes. While still hot, rub one side of the slices with the crushed garlic and brush with 1 tablespoon of the olive oil. Season lightly with salt and pepper and set aside. Wipe the skillet clean with a paper towel.
- Heat 1 tablespoon olive oil in the skillet over medium-high heat. Pat the salmon dry and season on both sides with salt and pepper. When the oil is hot, add the salmon, flesh-side down, and sear until well browned, 2 to 3 minutes. Flip and cook until the salmon is just cooked through, 2 to 3 minutes more depending on thickness. Remove to a plate and wipe the skillet clean with a paper towel.
- Heat the skillet over medium heat. Add the remaining 1 tablespoon olive oil and the butter. When the butter is melted, add the chopped garlic and red pepper flakes and cook, stirring, until sizzling, about 30 seconds; take care not to let them burn. Add the wine and lemon juice and bring to a boil. Cook, stirring, until reduced by half, 1 to 2 minutes. Add the cream and simmer, stirring, until slightly thickened, 1 to 2 minutes. Return the salmon to the skillet and simmer just to heat through, 1 to 2 minutes. Stir in the parsley and serve in wide shallow bowls with the garlic toast.
SCAMPI WITH CREAM
Provided by Robert Farrar Capon
Categories dinner, main course
Time 10m
Yield 4 servings
Number Of Ingredients 6
Steps:
- Peel and devein shrimp. Heat clarified butter in a large skillet until very hot. Add shrimp and saute briefly until they turn opaque. Remove and reserve.
- Add shallots to skillet and saute 1 minute without browning. Remove skillet from the stove and add Cognac. Return skillet to stove and flame Cognac carefully, or boil the Cognac to evaporate the alcohol. Add cream and boil until reduced to a saucelike consistency. Season to taste with salt and pepper.
- Return shrimp to skillet to heat through and finish cooking (about 1 minute). Pour mixture into serving dish. Serve over rice.
Nutrition Facts : @context http, Calories 439, UnsaturatedFat 12 grams, Carbohydrate 5 grams, Fat 36 grams, Fiber 0 grams, Protein 17 grams, SaturatedFat 22 grams, Sodium 666 milligrams, Sugar 2 grams, TransFat 0 grams
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