SALMON WITH SAUTéED MUSHROOMS, SHALLOTS AND FRESH HERBS
You'll never want to cook salmon any other way after you make this. It steams above a pan of water in a low oven, resulting in a very moist piece of fish. The mushrooms are wonderful on top or on the side.
Provided by Martha Rose Shulman
Time 45m
Yield Serves 4
Number Of Ingredients 9
Steps:
- Preheat the oven to 300ºF. Cover a baking sheet with foil and lightly oil the foil. Place the salmon on top. Season with salt and pepper. Fill a roasting pan with boiling water and place it on the oven floor.
- Place the salmon in the oven and bake until the fish flakes and white bubbles of protein appear on the surface, 10 to 20 minutes, depending on the size of the fillets. Remove from the heat.
- Meanwhile, cook the mushrooms. Heat a large, heavy frying pan over medium-high heat and add 1 tablespoon of the olive oil. When the oil is hot (you can feel the heat when you hold your hand above the pan), add the mushrooms and cook, stirring or tossing in the pan, for a few minutes, until they begin to soften and sweat. Add the remaining oil, turn the heat to medium, and add the shallots, garlic, and herbs. Stir together, add 1/2 teaspoon salt and freshly ground pepper to taste, and cook, stirring often, for another 1 to 2 minutes, until the shallots and garlic have softened and the mixture is fragrant. Add the wine and cook, stirring often and scraping the bottom of the pan, until the wine has just about evaporated. Taste and adjust seasonings. Remove from the heat.
- Serve the salmon with a spoonful of mushrooms on top or on the side.
Nutrition Facts : @context http, Calories 306, UnsaturatedFat 13 grams, Carbohydrate 12 grams, Fat 19 grams, Fiber 2 grams, Protein 21 grams, SaturatedFat 4 grams, Sodium 599 milligrams, Sugar 4 grams
ROASTED CAULIFLOWER AND MUSHROOMS
Make and share this Roasted Cauliflower and Mushrooms recipe from Food.com.
Provided by Parsley
Categories Cauliflower
Time 55m
Yield 8 serving(s)
Number Of Ingredients 12
Steps:
- Preeat oven to 350.
- Spray a casserole dish with cooking spray.
- Place cauliflower and mushrooms in a large bowl; add all remaining ingredients and toss together well.
- Pour into prepared casserole dish.
- Bake, uncovered, 40-45 minutes (stir occasionally) or until vegetables are tender and golden.
Nutrition Facts : Calories 62.3, Fat 3.7, SaturatedFat 0.5, Sodium 169.7, Carbohydrate 6.4, Fiber 2, Sugar 2.7, Protein 2.5
OLIVE OYL'S ROASTED SALMON WITH CAULIFLOWER PUREE
This is a recipe my Mom makes that came from Emeril LaGasse. She bakes a whole salmon and purees a head of cooked cauliflower in the blender. If you aren't sure you like salmon, you should really give this a try. This is definitely something to make when company's coming. Everyone will want the recipe. This is 5 stars plus. Thanks Mom and Thanks Emeril!
Provided by AmyZoe
Categories One Dish Meal
Time 1h
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Preheat the oven to 225 degrees.
- In a large saucepan, combine the cauliflower, water, and salt over high heat.
- Bring to a boil, then reduce heat to medium and cook until the cauliflower is very soft, about 30 minutes.
- Remove from the heat and drain.
- Put the cauliflower, 1 tablespoon olive oil, and the cream in a food processor and puree until smooth like creamed potatoes.
- Season with salt and black pepper.
- Bake for 15 minutes.
- In a small skillet, heat the butter over medium heat and cook until it browns lightly, about 1 minute.
- Add the peas, stir gently, and cook for 1 minute.
- Spoon the pureed cauliflower in the center of each plate.
- Lay a piece of salmon on top of each and garnish with the peas.
Nutrition Facts : Calories 339.9, Fat 23.7, SaturatedFat 9.7, Cholesterol 104.9, Sodium 122.6, Carbohydrate 6.5, Fiber 2.4, Sugar 2.4, Protein 25.4
ROASTED SALMON WITH SPICY CAULIFLOWER
The cauliflower in this dish gets loads of flavor from garlic, anchovies, and red-pepper flakes -- and the richness of the salmon offsets those spices.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Seafood Recipes Salmon Recipes
Time 45m
Number Of Ingredients 9
Steps:
- Preheat oven to 450 degrees. Gather garlic, anchovies (if using), and red-pepper flakes into a pile. Using a chefs knife, coarsely chop; season generously with salt. Using flat side of knife blade, mash mixture into a paste.
- Place paste into a large bowl; add oils, and mix to combine. Add cauliflower, and toss to coat. Spread mixture in a single layer on a large rimmed baking sheet. Roast until starting to soften, about 15 minutes.
- Season salmon with salt and pepper. Remove baking sheet from oven; push cauliflower to sides, and place fillets in the center. Arrange two half-slices of lemon on each fillet. Return to oven; bake until fish is opaque throughout, 10 to 15 minutes. Serve with lemon wedges.
SLOW-ROASTED SALMON WITH ROASTED CREAMY CAULIFLOWER
You won't miss mashed potatoes when you've got creamy cauliflower to accompany a luscious strip of salmon. It's a simple seafood dinner you'll want to make again and again. Recipe courtesy Emeril Lagasse, adapted from Essential Emeril: Favorite Recipes and Hard-Won Wisdom From My Life in the Kitchen, Oxmoor House, 2015, courtesy Martha Stewart Living Omnimedia, Inc.
Provided by Martha Stewart
Categories Salmon Recipes
Number Of Ingredients 7
Steps:
- Preheat the oven to 250 degrees F. Line a baking sheet with parchment paper. Cut one lemon into 1/8-inch-thick slices, and juice the second lemon. Arrange the slices on the prepared baking sheet and place the thyme sprigs on top. Add the salmon fillets, skin side down. Drizzle the lemon juice and oil over the salmon, then sprinkle with the salt and pepper. Place in the oven on the center rack and roast until the salmon is cooked almost all through at the thickest point, about 25 minutes. To check for doneness, make an incision with a sharp knife at the thickest point of a fillet and pull it apart to check for opaqueness; don't cook it beyond medium-rare.
- To serve, spoon 2 to 3 tablespoons of the cauliflower onto each plate, then gently place a fillet on top. Garnish with the lemon slices and the thyme sprigs, or just the leaves. Serve immediately.
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