KETO POACHED SALMON WITH GREEN GODDESS SAUCE
This elegant dish is full of healthy fats, and though it seems fancy, it's really simple--especially with the make-ahead sauce that's bursting with fresh herbs. A salmon skin "chip" on each plate adds some fun texture and a little something different.
Provided by Food Network
Categories main-dish
Time 50m
Yield 4 servings
Number Of Ingredients 17
Steps:
- For the sauce: Combine the oil, scallions and garlic in a small unheated skillet. Turn the heat to low and cook undisturbed until the mixture begins to sizzle, about 30 seconds. Remove from the heat. Transfer the mixture to a small food processor. Add the parsley, sour cream, lemon juice, mayonnaise, tarragon, dill and anchovy and pulse to mix, then blend until smooth. Season with salt and pepper to taste.
- For the salmon: Sprinkle the fish all over with 1 teaspoon salt and 1/4 teaspoon pepper. Add the dill and lemon slices to a large skillet with high sides. Pour in the wine and 1 cup water, then bring to a boil. Reduce to a simmer and place the fish on top of the lemon and dill. Cover and poach until the fish is just cooked through and flakes easily when lightly pressed with a fork at its thickest part, depending on the thickness of the fish, 8 to 12 minutes.
- Just before serving, warm the oil in a large skillet over medium heat. Pat the salmon skins dry with a clean towel, then add to the skillet and sprinkle with a pinch of salt. Cook, turning with tongs, until lightly browned and beginning to crisp, 4 to 6 minutes. (The skin will crisp up further as it cools.) Spread 1 to 2 tablespoons of the sauce on 4 plates. Top each with a piece of salmon. Garnish each with a salmon skin "chip" and serve with the remaining sauce on the side.
SUNNY'S SPICY GREEN GODDESS BURGER
Steps:
- For the patty. In a large bowl, add the beef and gently break it up so it isn't in one big lump. High over the top, sprinkle the salt, cumin and a few nice grinds of black pepper. With your less dominant hand, make a claw or pitchfork and fold the beef over itself while turning the bowl with your other hand. The goal is to blend but not over-mix the beef. Divide into 4 equal parts and make into balls. Cover and let them rest at room temperature for 2 hours.
- For the glaze. In a medium bowl, add the jelly, cilantro, dill, mint, parsley, scallions and jalapeno. Stir to combine.
- To grill and glaze. Heat the grill to 400 degrees F.
- Press or form each ball of beef into a patty slightly larger than the circumference of the buns. Place over the direct heat of the grill and cook until they release, about 4 minutes. Flip the burgers, move to the indirect heat of the grill and immediately top each with a nice spoonful of the glaze. Continue to cook until desired doneness.
- For serving: To build the burgers, start on the bottom buns and build up. Place the cheese, grilled and glazed patty, a spritz of lime and a handful of chips on each. Smear equal amounts of avocado on the inside of each top bun. Top the burgers and serve.
FRESH SALMON BURGERS WITH LEMON-YOGURT SAUCE
These are a little like crab cakes, but they're made with fresh salmon and grilled. The secret to juicy (not pasty!) salmon burgers is to chop the salmon coarsely with a knife.
Provided by RuthE
Categories Appetizers and Snacks Seafood Fish Cake Recipes
Time 30m
Yield 8
Number Of Ingredients 19
Steps:
- Chop salmon into 1/8- to 1/4-inch pieces. Transfer to a bowl with 2 eggs, 2/3 cup parsley, 1/4 cup green onions, 2 tablespoons lemon juice, bread crumbs, seafood seasoning, 1/2 teaspoon salt, and 1/2 teaspoon pepper; mix together with your hands. Divide into 8 equal portions and pat into 3 1/2-inch patties (1/2 inch thick). Chill, covered, at least 30 minutes or up to 4 hours.
- Stir together yogurt, mayonnaise, 2 tablespoons parsley, 2 tablespoons green onion, 1 tablespoon lemon juice, 1/8 teaspoon salt, and 1/8 teaspoon pepper in a small bowl.
- Preheat an outdoor grill to medium heat (325 degrees F to 375 degrees F).
- Brush patties with oil. Oil grate. Grill patties, turning carefully, until cooked through and a thermometer inserted in center of each patty registers 160 degrees F, 2 to 3 minutes per side. Serve on buns with sauce and arugula.
Nutrition Facts : Calories 465.1 calories, Carbohydrate 29.5 g, Cholesterol 145.1 mg, Fat 20.9 g, Fiber 1.9 g, Protein 37.6 g, SaturatedFat 3.9 g, Sodium 792.7 mg, Sugar 2.2 g
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