Herb And Citrus Salmon Pockets Recipes

Steps:

• Mince a few herb leaves for butter sauce and set aside.
• Cut two deep bias cut slits across the width of each fillet.
• Stuff each slit with a citrus slice and herbs.
• Preheat oven to 425 degrees.
• Combine butter, garlic, citrus zest, juice and minced herbs in a small pan over high heat, and boil for 1 minute.
• Pour the butter sauce over fillets in a baking dish.
• Bake for eight to 12 minutes depending on thickness.

Steps:

• Heat 1/4 C olive oil over medium high heat. Add red onion and mushrooms; saute 4 minutes. Transfer onion and mushrooms to a small bowl; set aside.
• Add orzo and chicken broth to skillet; bring to boil. Reduce heat to medium-low.
• Cook, covered, until orzo is tender and broth is absorbed, stirring occasionally, about 12-15 minutes.
• Add red onions, mushrooms, dill, lemon zest, and almonds. Season with salt and pepper.
• While the orzo is cooking, heat 3 tbsp olive oil in a large skillet. Sprinkle salmon with salt and pepper. Add to skillet and saute just until cooked through, about 3 minutes per side. Remove and keep warm.
• To Serve: Spoon orzo onto plates; top with salmon. Garnish with a dill sprig and a lemon wedge.

Steps:

• Combined handful of fresh chives dill, oregano and parsley sprigs, roughly chopped plus more for garnish
• Preheat the oven to 325 degrees F. Line a rimmed baking sheet large enough to hold the salmon with parchment. (The parchment will make it easier to transfer the salmon in one piece from the baking sheet to a serving plate.)
• Drizzle 2 tablespoons of the oil on the parchment. Scatter the onions and toss with oil on the pan. Top with half of the citrus slices.
• Place the salmon skin-side down on the onions and citrus. Using a very sharp knife, slice the salmon crosswise 3 to 5 times into serving portions, leaving about 1/4 inch intact at the bottom attached to the skin. This will make it easier to serve the salmon at the table.
• Arrange the remaining citrus slices around the salmon. Drizzle the remaining 2 tablespoons oil over the citrus and salmon, including in between the scored portions. Season with salt and pepper. Top with the handful of herbs, pressing them into the salmon to coat with a little bit of the oil.
• Roast the salmon until barely cooked through, 20 to 40 minutes, depending on the thickness of the salmon. To check the salmon, poke the center with the tip of a sharp paring knife and twist it. Start checking at 20 minutes, then every few minutes after until the center is just opaque .
• Using the parchment, transfer the salmon, onions, and citrus to a serving platter. Garnish with more fresh herbs.