LINGUINE WITH ROASTED SALMON AND LEMON
Provided by Robin Miller : Food Network
Categories main-dish
Time 30m
Yield 4 servings
Number Of Ingredients 14
Steps:
- Cook linguine according to package directions.
- While the linguine is cooking, heat oil in a large skillet over medium-high heat. Add onion and garlic and cook 3 minutes, until soft. Add thyme and cook 1 minute, until fragrant. Add vermouth and cook 1 minute. Add broth, olives, lemon juice, capers, and lemon zest and bring to a simmer, for 5 minutes.
- When the linguine is cooked, drain and add, along with the salmon, to the pan with the olive-caper mixture. Toss to combine using tongs and cook 1 minute to heat through. Season, to taste, with salt and freshly ground black pepper. Remove from heat and stir in basil. Serve immediately.
LINGUINE WITH SALMON AND ARUGULA
Steps:
- Melt butter with olive oil in heavy large skillet over medium heat. Add shallots and garlic; sauté 3 minutes. Add tomatoes and cook just until tender, about 5 minutes. Increase heat to medium-high. Add wine, clam juice, lemon juice and marjoram; simmer 5 minutes. Add salmon and simmer until almost cooked through, stirring occasionally, about 5 minutes. Add arugula, capers and fresh herbs to salmon mixture. Simmer until salmon is just cooked through and arugula is just wilted, about 2 minutes. Season to taste with salt and pepper.
- Meanwhile, cook linguine in large pot of boiling salted water until tender but still firm to bite, stirring occasionally.
- Drain pasta well and return to pot. Add salmon-arugula mixture to pasta and toss to coat. Serve warm.
SEARED SALMON WITH CITRUS AND ARUGULA SALAD
Bursting with color and bright, bold flavors, this simple recipe makes an elegant main course for a dinner party, or a welcome diversion from your go-to weeknight salmon. The technique of cooking salmon in a cast-iron skillet creates a beautifully golden-brown sear and crispy skin. For best results, make this recipe during the cold weather months, when citrus fruit is at its best.
Provided by Lidey Heuck
Categories brunch, dinner, lunch, salads and dressings, seafood, appetizer, main course
Time 40m
Yield 4 servings
Number Of Ingredients 15
Steps:
- Make the glaze for the salmon: In a small bowl, whisk 2 tablespoons olive oil with the orange juice, mustard, half the chopped garlic and 1/4 teaspoon salt. Set aside.
- Make the salad dressing: In another small bowl, whisk together 2 tablespoons olive oil with the lemon juice, 1/2 teaspoon salt and 1/2 teaspoon pepper. Stir in the shallots and the remaining garlic, then set aside.
- Using a small serrated knife, peel the grapefruit and oranges and trim to remove any remaining pith. Slice all the peeled fruit crosswise into thin circles (no larger than 1/2-inch thick); remove the seeds and set aside.
- Heat a 12-inch cast-iron or heavy stainless-steel skillet over medium-high until it's extremely hot (a drop of water flicked onto the pan should turn to steam almost immediately), about 3 minutes. Meanwhile, pat the salmon fillets dry using paper towels, brush both sides with olive oil, and season all over with salt and pepper.
- When the pan is ready, cook the salmon fillets skin-side down over medium-high without moving until the salmon skin releases easily from the pan, 3 to 4 minutes. Using a pair of tongs or a spatula, wiggle the fillets to loosen the skin from the bottom of the pan, then carefully flip. Lower the heat to medium and cook until the salmon is cooked through but still slightly rare in the center, 4 to 5 more minutes, depending on the thickness of the fillets.
- Transfer to a rimmed plate or serving dish, and brush the glaze all over the salmon, making sure to coat the fillets.
- Combine the arugula and fennel in a large bowl. Pour the dressing over the salad and toss well. Add the avocado, citrus rounds and pistachios, and toss gently. Transfer to a shallow serving bowl or platter and serve alongside the salmon.
SALMON WITH ARUGULA, TOMATO AND CAPER SAUCE
Steps:
- Combine first 6 ingredients in medium bowl. Season with salt and pepper.
- Preheat broiler. Brush both sides of salmon with oil; season with salt and pepper. Broil without turning until just cooked through, about 4 minutes. Transfer salmon to plates. Spoon tomato mixture over. Garnish with lemon wedges.
CREAMY PASTA WITH SMOKED SALMON, ARUGULA AND LEMON
One selling point of smoked salmon is that you don't need to do much to it to get it on the table. Fold it on top of toast and dab it with sour cream and you have the lazy man's cocktail party. But take the salmon one or two steps further and you break out of the cliché. Salmon's buttery fat and smoke serve as useful flavoring elements. In this easy 15-minute meal, it's chopped up and used as a counterweight in pasta tossed with full-fat Greek yogurt, arugula, fresh dill, lemon zest and juice. It is, at once, lively and comforting.
Provided by Amanda Hesser
Categories lunch, weekday, pastas, main course
Time 15m
Yield Serves 4
Number Of Ingredients 9
Steps:
- Bring a large pot of salty water to a rolling boil. Add the pasta. While it cooks, combine in a large serving bowl the yogurt, salmon, garlic, lemon zest and juice, arugula and dill. Just before the pasta is finished cooking, scoop out 1/2 cup pasta water and reserve.
- Drain the pasta and slide it into the bowl. Using two spoons, toss the pasta and sauce as you would a salad. If the sauce is too thick, add a little of the reserved pasta water. Season to taste with salt and grind a generous amount of pepper on top.
Nutrition Facts : @context http, Calories 454, UnsaturatedFat 2 grams, Carbohydrate 68 grams, Fat 8 grams, Fiber 3 grams, Protein 27 grams, SaturatedFat 3 grams, Sodium 558 milligrams, Sugar 5 grams
LINGUINE WITH ROASTED SALMON AND LEMON
A wonderful way to use leftover roasted salmon! Serve roasted salmon in the beginning of the week, making enough to have leftovers. Then a few days later, serve this delicious meal! Adapted from Quick Fix Meals with Robin Miller,Method's of Heat.
Provided by Sharon123
Categories European
Time 30m
Yield 4 serving(s)
Number Of Ingredients 15
Steps:
- Cook linguine according to the package directions.
- While linguine is cooking, heat the oil in a large skillet over medium high heat.
- Add onion and garlic and cook 3 minutes, or until soft. Add the thyme and cook about 1 minute, until fragrant. Add wine (or vermouth) and cook 1 minute. Add the chicken or vegetable broth, olives, lemon juice, capers, and lemon zest and bring to a nice simmer, for about 5 minutes.
- When the linguine is cooked, drain and add to pan with the olive-caper mixture. Add the salmon and toss to mix well.
- Cook 1 minute just to heat through. Season to taste with salt and pepper.
- Remove from the heat and stir in basil. Serve immediately. Enjoy!
Nutrition Facts : Calories 520.9, Fat 8, SaturatedFat 1.2, Sodium 406.4, Carbohydrate 90.4, Fiber 4.9, Sugar 3.1, Protein 16.2
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