CRISPY-SKIN SALMON PROVENCAL WITH CHARRED RED CABBAGE SALAD
Provided by Jeff Mauro, host of Sandwich King
Categories main-dish
Time 1h
Yield 4 servings
Number Of Ingredients 17
Steps:
- Brush 1 tablespoon Dijon all over the flesh side of each piece of salmon, then sprinkle each with salt, pepper and 1 teaspoon herbes de Provence.
- Heat a large nonstick pan over medium heat and add the olive oil. Place the salmon in the pan skin-side down and let it sizzle until the skin is golden brown and crispy, 6 to 7 minutes. Gently flip with a fish spatula. Add 1 tablespoon butter to the pan and let the salmon cook until the flesh is golden brown and the internal temperature is 130 degrees F, 2 to 3 minutes more. Add the remaining 1 tablespoon butter and the lemon juice, then remove from the heat. Serve the salmon on top of the Charred Cabbage Salad. Spoon the lemon pan sauce over the salmon and garnish with the crispy onions.
- Preheat the grill or a grill pan for cooking at high heat.
- Drizzle the cabbage and onion liberally with olive oil. Sprinkle with salt and pepper. Grill the cabbage and onion until the cabbage is slightly wilted and super charred and the onion is soft and charred, about 5 minutes per side. Remove from the grill and set aside to cool until cool enough to handle. Remove the stems of the cabbage and roughly chop the cabbage; transfer to a medium bowl. Roughly chop the onion and add to the bowl along with the olives, red pepper, orange segments and juice, lemon juice, olive oil and salt and pepper. Toss to combine and adjust seasoning if necessary.
PROVENçAL SALMON WITH FENNEL, ROSEMARY AND ORANGE ZEST
In 1998, Mark Bittman and Katy Sparks, then chef of Quilty's in Manhattan, developed this easy recipe for salmon encrusted with fennel seeds, rosemary and orange zest. It's a simple though sophisticated twist on weeknight salmon. A couple things to keep in mind when making this dish: Make sure you use fillets of equal size. Buy skinned salmon fillet from the thick (that is, not the tail) end of the fish then cut across the fillet to make the four pieces. Also, allow the fish to sit for a while after coating to encourage the fragrant seasonings to permeate the flesh of the fish.
Provided by Mark Bittman
Categories dinner, easy, quick, main course
Time 20m
Yield 4 servings
Number Of Ingredients 6
Steps:
- Heat oven to 400 degrees. Season fillets on both sides with salt and pepper. Grind fennel seed coarsely in a coffee or spice grinder, and mix it with the rosemary and orange zest. Press this mixture onto the top of each fillet.
- Heat a large nonstick skillet over medium-high heat for 3 or 4 minutes. Add the oil or butter called for in the recipe and, when it shimmers, place the fillets, coated side down, in the pan. Cook about 1 minute, or until the spice mixture forms a nicely browned crust.
- Turn the fillets and cook about a minute more, then transfer to the oven. Cook about 4 minutes for rare salmon, 5 to 6 minutes for medium rare and 8 minutes for well done.
Nutrition Facts : @context http, Calories 422, UnsaturatedFat 19 grams, Carbohydrate 2 grams, Fat 30 grams, Fiber 1 gram, Protein 35 grams, SaturatedFat 6 grams, Sodium 420 milligrams, Sugar 0 grams
PROVENCAL SALMON WITH TOMATO BASIL SAUCE
This is a Wolfgang Puck Recipe. It looked delicious so I'm posting it here for save keeping! Prep time does not include marinating time.
Provided by my3beachbabes
Categories < 60 Mins
Time 40m
Yield 6 serving(s)
Number Of Ingredients 14
Steps:
- Make the sauce several hours or the night before. In a non-reactive mixing bowl, stir together the chopped tomatoes, shallots, basil, lemon zest, olive oil, vinegar, chives, and tarragon. Season to taste with salt, pepper, and a little cayenne. Cover the bowl and leave at room temperature to marinate for several hours or overnight (if your kitchen is very hot, refrigerate.).
- About 1/2 hour before serving time, preheat the oven to 400 degrees F. Cover a baking sheet with foil and lightly oil the foil with olive oil. When the oven is hot, switch it to its broiler function. Brush the salmon fillets with olive oil, season them with salt and pepper, and arrange them on a baking sheet. Place the salmon under the broiler about 2 inches from the flame and cook until done the top is very lightly browned and the flesh is still slightly pink in the center, 7 to 8 minutes. Meanwhile, taste the sauce and, if necessary, adjust the seasonings to taste.
- Spoon a generous amount of the sauce onto the middle of each of 6 heated serving plates. Place the salmon fillets on top of the sauce. Top each fillet with a basil sprig. Serve immediately, passing any remaining sauce separately.
Nutrition Facts : Calories 387.9, Fat 24.2, SaturatedFat 3.5, Cholesterol 89.1, Sodium 122.7, Carbohydrate 6.4, Fiber 1.6, Sugar 3.2, Protein 35.7
ROAST SALMON PROVENçAL
A marvelous Mediterranean main for four, ready to bake in 20 minutes.
Provided by By Betty Crocker Kitchens
Categories Entree
Time 40m
Yield 4
Number Of Ingredients 8
Steps:
- Heat oven to 425°F. Spray 15x10-inch pan with sides with cooking spray. Place salmon, potatoes, mushrooms, bell pepper and zucchini in pan. Brush with half of the dressing; sprinkle with basil. Bake 20 minutes.
- Add olives to pan and stir vegetables slightly. Drizzle remaining dressing over salmon and vegetables. Bake 5 to 10 minutes longer or until fish flakes easily with fork and potatoes are tender.
Nutrition Facts : Calories 410, Carbohydrate 27 g, Cholesterol 80 mg, Fat 2, Fiber 4 g, Protein 29 g, SaturatedFat 3 g, ServingSize 1 Serving, Sodium 510 mg, Sugar 6 g, TransFat 0 g
BAKED SALMON PROVENCALE
Make and share this Baked Salmon Provencale recipe from Food.com.
Provided by Outta Here
Categories European
Time 30m
Yield 4 serving(s)
Number Of Ingredients 14
Steps:
- Preheat oven to 400 degrees F.
- Wash and pat dry salmon steaks.
- Heat butter and oil in a large Dutch oven over medium-high heat. Saute salmon briefly on each side about 1 minute. Remove salmon to a platter.
- Add saffron, garlic, tarragon, thyme, sage, bay leaves, tomatoes, olives, wine, fish stock, and salt substitute. Bring to a boil. Lower heat and simmer for 10 minutes, uncovered.
- Add salmon steaks. Remove pan from heat and place in oven. Bake until salmon is lightly pink and done to taste (about 10 minutes).
- To serve, place salmon steaks on platter. Remove bay leaves from sauce and spoon sauce over salmon.
Nutrition Facts : Calories 393.7, Fat 17.2, SaturatedFat 4.1, Cholesterol 58.1, Sodium 234.2, Carbohydrate 7.7, Fiber 1, Sugar 2.8, Protein 22.6
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