OVEN-ROASTED SALMON WITH CAULIFLOWER AND MUSHROOMS
Steps:
- Preheat the oven to 450 degrees F. Make the vinaigrette: In a small heavy saucepan, bring the wine, currants, shallots, vinegar and brown sugar to a simmer over medium heat. Reduce the heat to low and simmer gently until the currants are plump and the liquid is reduced to 1/4 cup, about 5 minutes. Remove the pan from the heat and whisk in the olive oil. Season to taste with salt and pepper. Transfer to a small bowl.
- Prepare the vegetables: In a large bowl, toss the cauliflower with 2 tablespoons of the olive oil to coat. Season to taste with salt. Spread on a large rimmed baking sheet. Roast, stirring occasionally, until the cauliflower is tender and lightly browned, about 30 minutes. Remove from the oven. Reduce the oven temperature to 400 degrees F.
- Meanwhile, heat a large ovenproof nonstick skillet over high heat. Add the remaining 2 tablespoons olive oil, then add the mushrooms and cook, without stirring, until golden on the bottom, about 4 minutes. Stir the mushrooms and cook until tender and well browned, about 4 minutes more.
- Stir the roasted cauliflower, shallots and garlic into the mushrooms and cook until the shallots soften, about 1 minute. Stir in the sage. Season to taste with salt and pepper. Return the cauliflower mixture to the baking sheet and cover to keep warm. Wipe out the skillet.
- Cook the salmon: Using a sharp knife, score the skin side of the salmon a few times. Season with salt and pepper. Heat the same skillet over medium-high heat. Add the olive oil, then place the salmon skin-side down in the skillet and cook 3 to 5 minutes, or until the skin is golden brown. Turn the salmon over; transfer the skillet to the oven and roast 3 to 5 minutes, or until the salmon is mostly opaque with a rosy center when flaked in the thickest part with the tip of a knife. Meanwhile, uncover the cauliflower mixture and rewarm in the oven if necessary.
- Transfer the salmon to a platter or four dinner plates. Spoon the cauliflower mixture around the salmon and drizzle with some of the vinaigrette. Sprinkle with the pumpkin seeds, if using. Serve the remaining vinaigrette on the side.
SPICY GARLIC SALMON
This is an unbelievably delicious and quick salmon recipe. You can play around with the ingredients: add fresh basil leaves instead of the chili or balsamic instead of the lemon juice. The wholegrain mustard is essential. You are guaranteed to love this one! Serve with a green salad, and enjoy!
Provided by Natalie
Categories Main Dish Recipes Seafood Main Dish Recipes Salmon Baked Salmon Recipes
Time 25m
Yield 2
Number Of Ingredients 8
Steps:
- Preheat oven to 400 degrees F (200 degrees C). Line a medium baking dish with aluminum foil. Lightly grease foil.
- With a mortar and pestle, grind together the garlic, chile pepper, and olive oil. Mix into a thick paste with the mustard, lime juice, salt, and pepper. Place the salmon fillets in the prepared baking dish, and coat with the paste mixture.
- Bake salmon 12 to 15 minutes in the preheated oven, or until fish is easily flaked with a fork.
Nutrition Facts : Calories 344.5 calories, Carbohydrate 3.4 g, Cholesterol 82.5 mg, Fat 23 g, Fiber 0.6 g, Protein 29.5 g, SaturatedFat 4.2 g, Sodium 561.1 mg, Sugar 0.5 g
SPICY SLOW-ROASTED SALMON WITH CUCUMBERS AND FETA
Roasting salmon low and slow in a shallow pool of olive oil guarantees that it won't overcook - and that it'll soak up whatever other flavors are swimming in the oil. Dried chile, fennel and coriander provide a crunchy bite and sneaky heat to the buttery salmon. Serve it warm or at room temperature, with cucumbers, drizzles of more spicy oil, and feta, for a little more plushness. Store any leftover salmon for up to 2 days in the oil, so it doesn't dry out.
Provided by Ali Slagle
Categories dinner, weekday, seafood, main course
Time 30m
Yield 4 to 6 servings
Number Of Ingredients 10
Steps:
- Heat the oven to 300 degrees. In an ovenproof skillet large enough to hold the salmon, combine olive oil, red-pepper flakes, paprika, fennel seeds, coriander seeds and a pinch each of salt and pepper. Cook over low heat, stirring occasionally, until fragrant and just simmering, about 5 minutes.
- Pat the salmon dry, then sprinkle with salt and place in the spiced oil flesh side up. Spoon some of the oil over the salmon, then bake, basting occasionally, until cooked through, 15 to 25 minutes. (You will know if the salmon is done when the fish flakes when cut into with a knife or fork or when an instant-read thermometer inserted into the thickest part reaches 120 degrees.)
- While the salmon roasts, peel the cucumber and cut into bite-size pieces. Sprinkle with salt.
- Break the salmon into large pieces on a serving platter. (Alternatively, you can make the salmon in advance, and eat it at room temperature.) Scatter the cucumbers around the salmon, then top with feta and parsley. Drizzle chile oil over everything to taste. (You will have more than you need - dip bread into any remaining oil.)
Nutrition Facts : @context http, Calories 631, UnsaturatedFat 36 grams, Carbohydrate 3 grams, Fat 53 grams, Fiber 1 gram, Protein 35 grams, SaturatedFat 12 grams, Sodium 520 milligrams, Sugar 1 gram
SMOKY AND SPICY ROASTED SALMON
Inspired by the smoke, spice and sweetness that characterize classic dry barbecue rubs, this super easy salmon recipe skips the grill, making for easy cleanup and a dinner that's doable any night of the week. While a fragrant rub like this one might overpower a milder fish, salmon stands up to strong flavors beautifully. This dish works well with summer picnic sides like coleslaw and potato salad, but it is equally good with roasted potatoes and a simple green salad. The rub is only mildly spicy as written, so add a pinch of cayenne if you'd like a little more kick.
Provided by Lidey Heuck
Categories dinner, weekday, seafood, main course
Time 25m
Yield 4 servings
Number Of Ingredients 9
Steps:
- Heat the oven to 450 degrees. Pat the salmon fillets dry with a paper towel and place them in an ovenproof baking dish large enough to hold them without crowding.
- In a small bowl, combine the brown sugar, salt, mustard powder, paprika, chili powder, pepper and garlic powder; mix well with a fork.
- Sprinkle the spice rub over the fillets, then turn them, pressing gently, to coat all sides with the rub. Brush the fillets all over with the olive oil.
- Roast the salmon for 12 to 14 minutes, depending on the thickness of the fillets, until it flakes easily and is just cooked in the center. Let the salmon rest for 5 minutes, then sprinkle lightly with salt and serve.
SPICY ROASTED CAULIFLOWER
This roasted cauliflower recipe is well spiced, not too much, just enough!
Provided by Seema
Categories Fruits and Vegetables Vegetables Cauliflower Roasted
Time 45m
Yield 4
Number Of Ingredients 5
Steps:
- Preheat the oven to 400 degrees F (200 degrees C).
- Combine cauliflower florets, olive oil, hoisin sauce, Sriracha sauce, salt, and pepper in a large bowl; toss to combine. Spread out in a single layer on a baking sheet.
- Bake in the preheated oven until cauliflower is soft and cooked through, about 30 minutes, turning once after 20 minutes.
Nutrition Facts : Calories 131.6 calories, Carbohydrate 15 g, Cholesterol 0.2 mg, Fat 7.2 g, Fiber 5.6 g, Protein 4.4 g, SaturatedFat 1 g, Sodium 389.8 mg, Sugar 7.2 g
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- Remove the salmon from the refrigerator and let it stand at room temperature for 10 minutes while you prepare the other ingredients. Heat the oven to 375 degrees F. Line a large baking dish or rimmed baking sheet with a piece of aluminum foil large enough to easily wrap all the way around the salmon and seal it. Lightly coat the foil with nonstick spray. With paper towels, lightly pat the salmon dry. Place the salmon in the center.
- In a small bowl, stir together the brown sugar, chipotle chile powder, lime zest, and salt. Brush the salmon with the olive oil (or melted butter) and lime juice. Sprinkle with the chipotle seasoning mixture, rubbing if needed to coat the salmon evenly.
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- Use a large chef's knife to cut the cauliflower into varying sizes. Make sure each piece of cauliflower has a flat surface so it can brown and roast nicely. i.e. Do not pull off florets, use your knife to cut them so they have a flat surface.
- Add cauliflower to a large rimmed sheet pan. Drizzle with two tablespoons of olive oil. Use your hands to evenly coat the cauliflower in the oil. Sprinkle with 1/2 teaspoon salt and just a little bit of pepper. Toss again. Spread the cauliflower out. No one piece of cauliflower shoudl be touching another, if you need to, use two sheet pan. You want the cauliflower to roast and if they are too close together, they will steam instead. Roast for 15 minutes and flip ober, cook anothe 5-10 minutes until caramilized.
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- Preheat oven to 450°F. Combine olive oil, 1/2 teaspoon ground cumin, 1/4 teaspoon salt, and black pepper in a large bowl.
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- Combine the cauliflower mixture, cilantro, raisins, and lemon juice in a bowl; toss gently to combine.
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