MUSTARD SALMON WITH SPRING VEGETABLE STEW
Fresh wild salmon, which is available in spring and summer, is preferred for its superior flavor and brilliant color. Here, a large piece of boneless fillet is seasoned with crushed fennel seed, coarse black pepper and Dijon mustard, which contrast nicely with the salmon's sweetness. To accompany the salmon, a combination of spring vegetables is lightly simmered with butter for a French-style stew. Sizzling brown mustard seeds and green chile in oil - the technique called tadka in Indian cooking- supplies a welcome spicy finish.
Provided by David Tanis
Categories dinner, seafood, main course
Time 45m
Yield 4 servings
Number Of Ingredients 17
Steps:
- Heat oven to 375 degrees. Sprinkle salmon lightly on both sides with kosher salt. Place skin-side down in a low baking dish. Sprinkle top of fish with fennel and black pepper. Smear mustard evenly over the surface. Leave for at least 10 minutes to absorb seasoning and come to room temperature.
- Bake salmon, uncovered, just until white juices begin to surface at sides and top, 10 to 15 minutes, depending on thickness. Remove and let rest 5 minutes. (Salmon should be perfectly cooked, still moist at center.)
- As salmon cooks, make the vegetable stew: Set a Dutch oven or wide, heavy skillet over medium-high heat. Melt butter, then add the fennel. Season lightly with salt. Let fennel cook without browning, stirring frequently until just done, about 5 minutes. Add asparagus, sugar snap peas, shucked peas, cauliflower, scallions and a small pinch of salt. Stir to combine and add ¼ cup water. Raise heat to high and cover pot. Cook for 5 minutes, until vegetables are tender-crisp and just done (residual heat will cook them further). Turn off heat and transfer vegetables to a serving dish.
- In a tiny skillet, heat oil over medium-high. When oil is wavy, add mustard seeds and serrano chile, and stir together. When mustard seeds begin to sputter and pop, pour contents of skillet over the vegetable stew. Top with tarragon and parsley.
- For each serving, place a piece of salmon on a warmed plate. Spoon some vegetables over and around salmon. Pass remaining vegetables at the table.
SALMON AND VEGETABLE "STIR-FRY CHEAT SHEET"
Provided by Geoffrey Zakarian
Categories main-dish
Time 55m
Yield 4 servings
Number Of Ingredients 15
Steps:
- Preheat the oven to 425 degrees F. Stack 2 baking sheets on top of each other and cover the top one with aluminum foil. Place in the oven to preheat for 20 minutes.
- In a large bowl, combine the snow peas, carrots, onion and bok choy. Drizzle with the olive oil and season with salt and pepper. Put on the preheated baking sheet and roast until slightly tender, about 8 minutes.
- Meanwhile, season the salmon with salt and pepper. After the vegetables have cooked, remove the baking sheet from the oven and place the salmon in the center of it on top of the vegetables. Return to the oven and roast until the salmon is cooked, another 8 to 10 minutes.
- In a medium bowl, combine the diced cherry peppers and pickling liquid, soy sauce, vinegar and sesame oil.
- Transfer the salmon and vegetables to a serving platter. Drizzle with the soy sauce mixture and garnish with the scallions and sesame seeds. Serve with brown rice and lime wedges if desired.
ONE-PAN SALMON AND VEGGIES RECIPE BY TASTY
Here's what you need: small red potato, olive oil, salt, pepper, garlic, lemon juice, fresh thyme, ginger, salmon fillets, asparagus
Provided by Robin Broadfoot
Categories Dinner
Yield 2 servings
Number Of Ingredients 10
Steps:
- Preheat the oven to 400˚F (200˚C).
- Cover a sheet pan with foil or parchment paper. Spread out potatoes on the pan and drizzle with olive oil. Season with salt, pepper, 2 cloves of garlic, and 1 tablespoon lemon juice.
- Bake for 30 minutes.
- Make salmon glaze. Combine salt, pepper, 1 tablespoon thyme, 2 garlic cloves, ginger, 2 tablespoons of olive oil, and 2 tablespoons of lemon juice. Mix well.
- Remove potatoes from the oven and push them to the top or side of your pan. Place your salmon fillets on the pan. Brush both sides of the salmon with the glaze.
- Place asparagus on the pan and top with 1 tablespoon olive oil, 1 tablespoon lemon juice, salt, and pepper. Sprinkle 1 tablespoon of thyme on the asparagus and potatoes.
- Bake for 10-12 minutes. (The salmon should flake easily with a fork when it's ready.)
- Enjoy!
Nutrition Facts : Calories 901 calories, Carbohydrate 93 grams, Fat 43 grams, Fiber 8 grams, Protein 34 grams, Sugar 4 grams
VEGGIE SALMON CHOWDER
This salmon chowder recipe came about as a way to use up odds and ends in my fridge. I thought other readers might enjoy a soup that began as an experiment but became a mainstay for me. -Liv Vors, Peterborough, Ontario
Provided by Taste of Home
Categories Lunch
Time 30m
Yield 2 servings.
Number Of Ingredients 12
Steps:
- In a large saucepan, combine the first 5 ingredients; bring to a boil. Reduce heat; simmer, covered, until potato is tender, 8-10 minutes., Stir in spinach, salmon and jalapeno; cook until spinach is wilted, 1-2 minutes. In a small bowl, mix cornstarch and milk until smooth; stir into soup. Bring to a boil; cook and stir until thickened, about 2 minutes. Stir in cilantro and pepper.
Nutrition Facts : Calories 202 calories, Fat 3g fat (1g saturated fat), Cholesterol 12mg cholesterol, Sodium 645mg sodium, Carbohydrate 32g carbohydrate (11g sugars, Fiber 4g fiber), Protein 13g protein. Diabetic Exchanges
SPICY SALMON AND VEGETABLE BOWL
Try this tasty Spicy Salmon and Vegetable Bowl recipe that is easy to make and absolutely loaded with flavor.
Provided by Reynolds Kitchens(R)
Categories Trusted Brands: Recipes and Tips Reynolds®
Time 35m
Yield 4
Number Of Ingredients 11
Steps:
- Preheat the broiler to low heat.
- Whisk together the chili garlic sauce, 2 tablespoons of soy sauce, 1 tablespoon of sesame oil, sugar and vinegar until combined.
- Add the cut up salmon to the bowl and mix until coated.
- Line a cookie sheet with Reynolds Wrap® Non-Stick Foil and evenly spread out the salmon and cook under the broiler for 8 to 10 minutes or until browned and cooked throughout.
- Pour the remaining 1 tablespoon of sesame oil into a large frying pan on high heat and add in the bell peppers, snow peas and carrot and stir-fry for 3 to 4 minutes. Finish the vegetables by adding the remaining 1 tablespoon of soy sauce.
- Divide the rice into 4 portions and serve the cooked salmon and vegetables evenly.
- Optional Servings: Serve with a hard boiled egg or a fried egg.
Nutrition Facts : Calories 580.5 calories, Carbohydrate 60.7 g, Cholesterol 74.7 mg, Fat 17.4 g, Fiber 3.9 g, Protein 42.4 g, SaturatedFat 3.2 g, Sodium 1110.6 mg, Sugar 10.3 g
SWEET AND TANGY SALMON STEW
This salmon stew recipe has evolved greatly over the years by adding ingredients that actually add to the experience. It is indeed a unique recipe, and salmon-phobes have told me it is the first salmon they've ever enjoyed and look forward to having it again.
Provided by Elle
Categories Seafood Fish Salmon
Time 1h
Yield 4
Number Of Ingredients 19
Steps:
- Rinse salmon and place in a container with a lid. Pour in teriyaki marinade; cover container. Chill in the refrigerator for 30 minutes or up to 2 hours.
- Heat olive oil in a large skillet over medium heat. Add onion; saute until soft, 2 to 4 minutes. Stir in tomatoes and mushrooms. Cook until softened, 2 to 3 minutes. Add vinegar, soy sauce, lemon juice, and hot pepper sauce. Mix in turmeric, cinnamon, and cumin until fragrant, 2 to 3 minutes.
- Move vegetables to the sides of the skillet and place salmon in the middle. Cook for 2 1/2 minutes; turn over and cook for another 2 1/2 minutes. Break salmon apart with a spoon and mix with the vegetables. Add almonds, sunflower seeds, flax seeds, and cranberries. Stir in goat cheese.
- Heat naan bread one at a time in a skillet over medium-high heat. Toast 15 seconds; turn and toast another 15 seconds. Serve with salmon stew.
Nutrition Facts : Calories 758.8 calories, Carbohydrate 72.3 g, Cholesterol 71.6 mg, Fat 32.6 g, Fiber 14.1 g, Protein 46.3 g, SaturatedFat 6.3 g, Sodium 2385.6 mg, Sugar 19.8 g
SALMON AND MIXED VEGETABLE STEW
My dad from Nanaimo, British Columbia, sent me this northwest favorite. Hi Dad! This recipe goes very well with a chilled bottle of your favorite white wine and fresh garlic bread.
Provided by sodman
Categories Soups, Stews and Chili Recipes Stews Seafood
Time 45m
Yield 4
Number Of Ingredients 12
Steps:
- Heat oil in a large skillet over medium heat. Add onion, carrot, and celery; cook until tender, 5 to 8 minutes. Mix in garlic and flour and cook 2 to 3 minutes more. Slowly stir in broth and bring mixture to a simmer, about 8 minutes.
- Stir in salmon cubes and simmer until cooked through, about 5 minutes more. Mix in peas, corn, and dill. Season with salt and pepper. Simmer until vegetables are cooked through, about 5 minutes more. Add additional broth to thin stew, if necessary.
Nutrition Facts : Calories 366.4 calories, Carbohydrate 24.1 g, Cholesterol 58.3 mg, Fat 18.6 g, Fiber 4.2 g, Protein 26.1 g, SaturatedFat 3.5 g, Sodium 250.8 mg, Sugar 6.2 g
SALMON, ROASTED GARLIC AND VEGETABLE STEW
Make and share this Salmon, Roasted Garlic and Vegetable Stew recipe from Food.com.
Provided by WonderMima
Categories Vegetable
Time 30m
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- Sauté sliced onion, quartered romas and sliced zucchini in olive oil until the tomatoes begin to breakdown.
- Add water, base, wine, seasonings and garlic and cook until veggies are tender.
- Puree vegetable mixture with a hand blender or in a food processor.
- Return to stove and add salmon (make sure there are no bones).
- Mixture will be thick, add cream and heat through, but do not boil.
- Serve and enjoy!
EASY STEAMED SALMON WITH SWEET POTATOES AND BROCCOLINI
For a quick and healthy weeknight dinner turn to salmon. This 20-minute entrée pairs skinless salmon fillets with nutritious sweet potatoes and broccolini, and a drizzle of miso vinaigrette.
Provided by Riley Wofford
Time 25m
Yield 2
Number Of Ingredients 8
Steps:
- Arrange sweet potato and Broccolini in a steamer basket and place in a large pot filled with 1 inch of water; season with kosher salt and pepper. Bring to a simmer, cover, and cook 6 minutes.
- Add salmon fillets to basket; season. Cover and cook until fish is done and vegetables are crisp-tender, 8 minutes more.
- Meanwhile, whisk together vinegar, miso, oil, and chives; season. Serve, drizzled over fish and vegetables.
EASY STEAMED SALMON WITH VEGETABLES
Chase and I were in a hurry tonight because we need to go on a 6-mile walk after dinner. So I need to do something very fast and that would fuel us enough for the walk ahead. And this is what I knew could do the job, and fill all my health goals at the same time. By the way, this one is really halfway homemade.
Provided by L'amore il Cibo
Categories Salmon Fillets
Time 25m
Yield 4
Number Of Ingredients 5
Steps:
- Combine hoisin and Sriracha in a small bowl; mix well with a fork.
- Place a steamer in water in a stir-fry wok; bring water to a boil.
- Place salmon on the steamer and baste with hoisin mixture. Cover and cook until fish flakes easily with a fork, 7 to 10 minutes. Transfer salmon to a plate; remove steamer.
- Empty water and heat oil in the wok over high heat. Add stir-fry vegetables with any leftover hoisin mixture; cook until tender, about 5 minutes. Serve with salmon.
Nutrition Facts : Calories 313.1 calories, Carbohydrate 16 g, Cholesterol 66.9 mg, Fat 16.4 g, Fiber 2.9 g, Protein 25.5 g, SaturatedFat 3.1 g, Sodium 717.4 mg, Sugar 6.7 g
SEARED SALMON WITH MASHED VEGETABLES AND SEAWEED
Provided by Moira Hodgson
Categories dinner, main course
Time 30m
Yield six servings
Number Of Ingredients 20
Steps:
- Heat the oil in a heavy skillet and fry the seaweed for one minute. Remove and drain on paper towels.
- Prepare the vegetables. Simmer the first six ingredients together in boiling, salted water for 12 to 15 minutes. Drain and mash. Season to taste and add the olive oil and heavy cream. Mix well and keep warm.
- Saute the shallots over medium heat in the oil until caramelized (about 10 to 15 minutes). Sprinkle with flour and stir well. Add the fish stock and cook slowly over moderate heat, stirring until any lumps have disappeared. Season to taste with salt, add the crushed peppercorns and vinegar and simmer five more minutes. Set aside and keep warm.
- Season the salmon with salt and pepper to taste. Heat the oil in a saute pan and sear the salmon for two-and-a-half to three minutes on each side for rare, more for well done.
- While the fish is cooking, place a mound of potato mixture in the center of six individually heated plates. Spoon sauce around the potato and top it with the salmon fillet. Sprinkle the seaweed on top.
Nutrition Facts : @context http, Calories 788, UnsaturatedFat 35 grams, Carbohydrate 41 grams, Fat 52 grams, Fiber 7 grams, Protein 42 grams, SaturatedFat 10 grams, Sodium 1174 milligrams, Sugar 9 grams, TransFat 0 grams
STEAMED SALMON AND VEGETABLES
I studied abroad and didn't have an oven. Since I usually bake salmon and didn't have an oven, I had to get creative with the stove and came up with this steamed version.
Provided by Jace
Categories Main Dish Recipes Seafood Main Dish Recipes Salmon Salmon Steak Recipes
Time 30m
Yield 4
Number Of Ingredients 9
Steps:
- Fill a skillet with 1/2 inch water. Add frozen beans, turn heat to high, and allow beans to thaw and cook, about 10 minutes.
- Meanwhile, mince garlic, cut mushrooms and onion into slices, and slice orange into rings. Layer into the skillet in that same order and sprinkle Italian seasoning on top. Place salmon steaks on top and sprinkle heavily with seafood seasoning.
- Reduce heat to medium, cover, and cook until fish flakes easily with a fork, about 10 minutes. Serve with green beans.
Nutrition Facts : Calories 215.5 calories, Carbohydrate 10.5 g, Cholesterol 50.4 mg, Fat 6.8 g, Fiber 4 g, Protein 26.7 g, SaturatedFat 1.5 g, Sodium 429.4 mg, Sugar 3.9 g
AVIYAL - INDIAN MIXED VEGETABLE STEW
This is a mixed vegetable stew from South India. This version from Iyer Kitchen cookbook by Arun Ganapathy tastes just like the best aviyal I've had in India. The mixed vegetables should be harder ones. Do not use greens, peas, tomatoes, etc. Use vegetables like green beans, potatoes, carrots, plantain, zuchinni, and yam.
Provided by alvinakatz
Categories Curries
Time 1h
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- In a small amount of water, cook vegetables until almost done.
- Grind together the coconut, chili,and cumin seeds using just a little water to accomplish this. You should end up with a paste.
- Add yogurt, tumeric and salt to the spice paste and mix well.
- Turn heat on the vegetables to low and add the yogurt mix to the vegetables. A low heat keeps the yogurt from curdling. If it curdles, it's OK. You can still eat it. It just won't look as nice.
- Heat the vegetable or coconut oil in a small pan. When hot add the mustard seeds. Cook until they pop.
- Add mustard seeds and the oil they were cooked in as well as the curry leaves to the vegetables.
- Serve over rice.
- If you have them, toss some spicy banana chips (not sweet ones) on top.
More about "salmon and mixed vegetable stew recipes"
SALMON AND MIXED VEGETABLE STEW - THRIFTY FOODS
From thriftyfoods.com
Servings 4Total Time 40 mins
VEGETABLE STEW WITH SALMON RECIPE - EAT SMARTER USA
From eatsmarter.com
Servings 4Total Time 55 minsCholesterol 71 mgCalories 374 per serving
SALMON AND VEGETABLES CREAM STEW - EAT WHAT TONIGHT
From eatwhattonight.com
SIMPLE GRILLED SALMON & VEGETABLES RECIPE - EATINGWELL
From eatingwell.com
FISH STEW WITH SALMON AND VEGETABLES 蔬菜闷三文鱼
From anncoojournal.com
10 BEST SALMON BAKED WITH VEGETABLES RECIPES - YUMMLY
From yummly.com
RECIPES, DINNERS AND EASY MEAL IDEAS - FOOD NETWORK
From foodnetwork.com
10 BEST SALMON STEW WITH POTATOES RECIPES - YUMMLY
From yummly.com
SKILLET SALMON WITH VEGETABLES - COOKIN' WITH MIMA
From cookinwithmima.com
MISO SALMON & VEGETABLE STEW • DISHING DELISH
From dishingdelish.com
MIXED SEAFOOD STEW (CIOPPINO) - 2 SISTERS RECIPES BY ANNA AND LIZ
From 2sistersrecipes.com
EASY ONE PAN BAKED SALMON WITH VEGGIES - GIMME DELICIOUS
From gimmedelicious.com
SALMON STEW WITH CANNED SALMON RECIPES ALL YOU NEED IS …
From stevehacks.com
10 BEST STIR FRY VEGETABLES WITH SALMON RECIPES - YUMMLY
From yummly.com
SALMON AND MIXED VEGETABLE STEW BEST FAMILY RECIPES
From accafeeinjourney.blogspot.com
SALMON STIR FRY {FISH AND VEGETABLES} - IFOODREAL.COM
From ifoodreal.com
HEARTY SALMON STEW - CHEF LOLA'S KITCHEN
From cheflolaskitchen.com
ASIAN SALMON WITH VEGETABLES - DINNER AT THE ZOO
From dinneratthezoo.com
EASY SEAFOOD STEW - IOWA GIRL EATS
From iowagirleats.com
PAN-ROASTED SALMON WITH ROASTED ROOT VEGETABLES AND LENTIL …
From myrecipes.com
CAT-A-STRONI™ SALMON & VEGETABLE STEW CAT FOOD
From gofromm.com
SALMON MIXED VEGETABLES RECIPE - SIMPLE CHINESE FOOD
From simplechinesefood.com
TUNISIAN FISH-AND-VEGETABLE STEW RECIPE - FOOD & WINE
From foodandwine.com
10 BEST SIDE VEGETABLES WITH SALMON RECIPES - YUMMLY
From yummly.com
SALMON STEW TOMATO BASED RECIPES ALL YOU NEED IS FOOD
From stevehacks.com
SALMON AND MIXED VEGETABLE STEW | RECIPE | VEGETABLE STEW, BABY …
SALMON AND MIXED VEGETABLE STEW - GASTRONOMíA VASCA: ESCUELA …
From sutondo.hostelerialeioa.net
HOW-TO-COOK-FISH-STEW-WITH-SALMON-AND-VEGETABLES-THE …
From panseas.com
SALMON AND SPRING VEGETABLE STEW - DELICIOUS. MAGAZINE
From deliciousmagazine.co.uk
EASY 20-MINUTES SALMON STEW - GARDEN IN THE KITCHEN
From gardeninthekitchen.com
SHEET PAN BAKED SALMON WITH VEGETABLES - THE REAL FOOD DIETITIANS
From therealfooddietitians.com
FONIO WITH BAKED SALMON AND CHUNKY VEGETABLE STEW
From somiigbene.com
30 MIN HEALTHY ONE PAN BAKED SALMON AND VEGETABLES - WATCH …
From watchwhatueat.com
You'll also love