SALMON IN PARSLEY SAUCE
Parsley is the herb taken for granted. A few sprigs solve the garnish problem. A scattering of chopped leaves enlivens almost any dish with a bright bit of green. But parsley can take a more assertive role, becoming the primary component of a sauce. Here, flat-leaf parsley is combined with capers, scallions and garlic to make a sharp, verdant sauce for salmon. It contrasts perfectly with the richness of the fish.
Provided by Florence Fabricant
Categories dinner, easy, quick, weekday, weeknight, main course
Time 20m
Yield 6 servings
Number Of Ingredients 8
Steps:
- Combine the parsley, capers, scallion and garlic in a bowl. Stir in half the olive oil. Set aside.
- Preheat a broiler or grill. Brush the salmon with the remaining oil and broil or grill close to the source of heat about two minutes on each side for medium rare, or to desired degree of doneness. Remove from the heat and allow to rest two minutes.
- Season the salmon to taste with salt and pepper.
- Add the lemon juice to the parsley mixture, drizzle or brush this mixture over the salmon and serve.
Nutrition Facts : @context http, Calories 424, UnsaturatedFat 22 grams, Carbohydrate 1 gram, Fat 32 grams, Fiber 0 grams, Protein 31 grams, SaturatedFat 6 grams, Sodium 398 milligrams, Sugar 0 grams
CHEF JOHN'S SALMON
I love the combination of tarragon and Italian parsley, but I've used herbs like basil and thyme, which worked wonderfully as well. As far as the fish goes, a center-cut salmon filet is a perfect thickness for this, but other similarly shaped seafood will work.
Provided by Chef John
Categories Main Dish Recipes Seafood Main Dish Recipes Salmon Broiled Salmon Recipes
Time 25m
Yield 2
Number Of Ingredients 10
Steps:
- Season salmon fillets with kosher salt. Line a baking baking sheet with foil and brush lightly with vegetable oil.
- Preheat oven's broiler on high and set the oven rack about 8 inches from the heat source.
- Process garlic, tarragon, and parsley in a blender or mortar and pestle to form a loose paste.
- Mix mayonnaise, Dijon mustard, lemon juice, and cayenne pepper into garlic paste until combined.
- Place salmon fillets skin side down on the baking sheet. Spoon herb spread over the top and sides of each fillet.
- Cook under the preheated broiler until fillets are well-browned, about 5 minutes. Turn the broiler off and turn the oven to 350 degrees F (175 degrees C).
- Bake until the internal temperature of the salmon is 130 degrees F (55 degrees C) and salmon flakes easily with a fork, about 3 to 4 minutes.
Nutrition Facts : Calories 496.1 calories, Carbohydrate 2.3 g, Cholesterol 132.5 mg, Fat 33 g, Fiber 0.1 g, Protein 45.1 g, SaturatedFat 5 g, Sodium 520 mg, Sugar 0.3 g
SALMON WITH PARSLEY SAUCE
Make and share this Salmon With Parsley Sauce recipe from Food.com.
Provided by hectorthebat
Categories < 30 Mins
Time 18m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Start by making the sauce. Place the parsley, fromage frais, cream cheese, stock and capers in a food processor and blend until smooth. Season well, transfer to a bowl, and set aside until ready to serve.
- Preheat the grill until hot. Place the salmon fillets on a rack in a single layer and season well. Grill for 8-10 minutes, or until the fish has cooked through.
- Place each fillet on a warmed plate, spoon over the sauce, and serve with asparagus, if wished.
Nutrition Facts : Calories 509.6, Fat 23.1, SaturatedFat 7.5, Cholesterol 174.6, Sodium 624.1, Carbohydrate 3.9, Fiber 1.1, Sugar 1.4, Protein 68.3
SALMON WITH PARSLEY CREAM SAUCE
Categories Milk/Cream Herb Broil Low Carb Quick & Easy Wheat/Gluten-Free Salmon Bon Appétit
Yield Serves 4
Number Of Ingredients 11
Steps:
- Combine 1 cup wine, 3 tablespoons clam juice, garlic and shallots in heavy small saucepan. Boil until mixture is reduced to 2/3 cup, about 6 minutes. Stir in whipping cream and 1/2 cup parsley. Boil until mixture is reduced to 1 1/2 cups, about 4 minutes. Transfer mixture to blender. Blend until parsley is finely minced. Pour sauce into strainer set over bowl; press on solids to extract as much liquid to same saucepan and boil until sauce coats spoon, about 3 minutes.
- Preheat broiler, Brush salmon fillet on both side with oil. Broil salmon, skin side up, 4 minutes. Turn salmon over; season with salt and pepper. Broil until salmon is opaque in center, about 3 minutes. Transfer to platter.
- Bring sauce to simmer. Whisk in tarragon, chives and remaining 3 tablespoons parsley. Season sauce with salt and pepper. Pour sauce over salmon. Garnish with parsley sprigs and serve.
SLOW ROASTED SALMON WITH SAGE AND PARSLEY PISTOU
A pistou is a French sauce that is similar to pesto, but without nuts and often without cheese. The base of this pistou is a garlic and sage oil that is also rubbed on the salmon before cooking. Dressed in slightly spicy pink peppercorns, the salmon get intense flavor and color from the herby, deep green pistou.
Provided by Food Network Kitchen
Categories main-dish
Time 1h30m
Yield 8 servings
Number Of Ingredients 8
Steps:
- Combine the oil, garlic and 2 sprigs of sage in a small saucepan. Bring to a simmer over medium-low heat. Cook at a bare simmer until the garlic is soft and lightly browned, about 15 minutes. Set aside to cool. When cooled, strain the oil into a bowl; reserve the garlic but discard the sage.
- Preheat the oven to 325 degrees F. Rub a rimmed baking sheet with 2 teaspoons of the garlic-flavored oil and place the salmon skin-side down on the sheet. Rub with 1 tablespoon of the flavored oil and sprinkle with the pink peppercorns, 1 1/2 teaspoons salt and 1/4 teaspoon black pepper. Roast until the salmon is just cooked through, 25 to 30 minutes.
- While the salmon cooks, in the bowl of a food processor, combine the chopped sage, parsley and reserved garlic. Pulse a few times until chunky. Add the vinegar, 3/4 teaspoon salt and some pepper. Pulse again to combine. With the motor running, drizzle in the remaining flavored oil through the feed tube. Stop occasionally to scrape down the sides of the processor. The finished pistou should be smooth and bright green; keep processing until the oil looks completely combined. Scrape into a serving bowl.
- Divide the salmon into 8 pieces or, to serve it family style, use 2 large spatulas to slide it whole onto a large platter. Serve the salmon with the pistou on the side.
- Cook's Note: You can make the pistou several hours ahead and refrigerate. Allow it to come back to room temperature before serving it and stir it well to reincorporate any oil that has separated out.
SALMON KEBABS WITH HERB SAUCE
Provided by Valerie Bertinelli
Categories main-dish
Time 35m
Yield 6 servings
Number Of Ingredients 14
Steps:
- Preheat the grill to 375 degrees F.
- Add the olive oil, Italian seasoning, 1 teaspoon salt and 1/2 teaspoon pepper to a large bowl and whisk to combine. Add the salmon, red onion, and lemon quarters to the bowl and gently toss to coat.
- To assemble the kebabs, thread a few pieces of red onion onto an 8-inch-long metal skewer (see Cook's Note). Next, add a piece of salmon, followed by a quarter of lemon. Continue threading the ingredients onto the skewer until you have 4 pieces of salmon on the skewer. Set the finished kebab aside and continue the process with the remaining skewers and ingredients.
- Generously oil the grates of the preheated grill. Add the salmon kebabs to the grill and cook, turning halfway through, until nice grill marks have formed, and the salmon easily releases from the grill, 4 to 6 minutes. (This can alternatively be done on an indoor grill pan.)
- Remove the salmon to a serving platter and drizzle with the Herb Sauce. Serve with lemon wedges.
- Add the olive oil, lemon zest, lemon juice, red pepper flakes, garlic and 1/2 teaspoon salt to a small food processor fitted with the blade attachment. Pulse until the garlic is finely chopped. Add the basil and parsley leaves and blend until finely chopped. Transfer the herb sauce to a bowl to serve with the grilled salmon.
SALMON PASTA WITH PARSLEY SAUCE
Make and share this Salmon Pasta With Parsley Sauce recipe from Food.com.
Provided by dicentra
Categories < 30 Mins
Time 25m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Cut the salmon into bite-sized pieces and arrange on a heat proof plate and cover with foil.
- Bring a large saucepan of boiling salted water to a boil and add the pasta and return to a boil.
- Place the plate of salmon on top and simmer 10-12 minutes until the pasta and salmon are cooked.
- Drain the pasta and toss with the tomatoes and salmon.
- Mix together the crème fraiche, parsley, orange rind, and pepper to taste.
- Serve hot or room temperature.
- Variation: replace the salmon with trout and the orange with lemon zest.
Nutrition Facts : Calories 457.3, Fat 19.4, SaturatedFat 9.9, Cholesterol 113.3, Sodium 97.1, Carbohydrate 39.6, Fiber 2.5, Sugar 3.5, Protein 30.1
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