BRAISED SALMON
Steps:
- Preheat oven to 375 degrees F.
- Pat the salmon fillets dry with towels and season with salt and pepper. Heat oil in a large oven-safe saute pan. Add fish to pan, flesh side down, and sear on both sides until golden. Remove from the pan and set aside.
- Add potatoes and all the vegetables, saffron, and tomato paste to the pan and saute until vegetables are translucent. Add the stock and stir well to combine. Add a small handful of fresh herbs, and then place the salmon fillets back in the pan on top of the vegetables.
- Cover and place the pan in the oven for 15 minutes, or until the potatoes are tender and the fish is cooked to your desired degree of doneness.
JAPANESE STYLE GRILLED SALMON
Steps:
- This approach with salmon works equally well on fresh halibut or sea bass. We serve the resulting fish hot or at room temperature either as the center of the plate or as part of a salad. If you're using salmon, try marinating and grilling the skin separately to use as a garnish.
- Season salmon with salt and set aside.
- Combine marinade ingredients, except lemon slices, in a small saucepan and bring to a boil. Remove from heat and allow to cool to room temperature. Add lemon and pour cooled marinade over fish and marinate refrigerated for 2 to 4 hours. Turn fish occasionally.
- To serve: Grill or broil on both sides until just done, approximately 4 to 5 minutes per side. Be careful not to overcook. Salmon should still be translucent in the center. Serve with Soba Noodle Salad on the side.
BRAISED SALMON
Scientists say that salmon and other kinds of fish help fight off cancer. Well, here's a reason to try salmon then. In this recipe I used frozen salmon, although nothing is stopping you from using fresh fish either. The fish stock and vegetable stock can either be homemade or store bought, although, if you are trying to keep the sodium low, use broths that are lower in volume. Homemade stocks and broth have the lowest sodium, I find.
Provided by Studentchef
Categories < 60 Mins
Time 35m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Combine and heat vegetable broth and fish stock in a large saucepan on medium high heat. Meanwhile season the fish with rosemary, dill, parsley, salt and pepper.
- Add the green onions, napa cabbage and carrots to the pot, and place the fish on top. Lower the heat to medium low, and cook for 20-25 minutes. Never serve fish that is undercooked, so make sure it is cooked completely before serving.
- Serve warm with rice or couscous.
Nutrition Facts : Calories 144.5, Fat 3.7, SaturatedFat 0.7, Cholesterol 44.5, Sodium 140.8, Carbohydrate 8.9, Fiber 3.2, Sugar 3, Protein 19.5
JAPANESE BRAISED SALMON
Make and share this Japanese Braised Salmon recipe from Food.com.
Provided by ratherbeswimmin
Categories < 60 Mins
Time 35m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- In a large frying pan over low heat, warm 1 tablespoon canola oil.
- Add the broth, mirin, sake, miso, soy sauce, and remaining 2 tablespoons oil and stir to combine.
- Stir in the ginger and green onions.
- Add the salmon fillets and turn to coat.
- Increase the heat to medium, cover, and cook until the salmon is opaque throughout, 12-15 minutes.
- Transfer the salmon to a plate and cover to keep warm.
- Measure out 4 tablespoons of the cooking liquid and set aside.
- Raise the heat to high and cook the remaining liquid until it measures about 3/4 cup; stir in the vinegar.
- In a bowl, toss the mixed greens with the reserved cooking liquid.
- Transfer the salmon and greens to a warmed serving platter.
- Drizzle with the reduced cooking liquid and sprinkle with cilantro.
- Serve at once.
Nutrition Facts : Calories 552, Fat 25.1, SaturatedFat 3.5, Cholesterol 146.3, Sodium 1184.4, Carbohydrate 5.6, Fiber 0.8, Sugar 1.2, Protein 67.5
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