Salmon With Parsley Sauce Recipes

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.

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.

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.

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.

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.

Steps:

• Heat oven to 450 degrees. Rub salmon all over with 1 tablespoon oil and season with salt and pepper. Arrange skin side-down on a rimmed baking sheet and roast until medium, 8 to 10 minutes.
• While the salmon roasts, prepare the asparagus: In a large skillet, heat the remaining 1 tablespoon oil over medium-high. Add asparagus, season with salt and pepper and cook, stirring occasionally, until crisp-tender, about 3 minutes. Transfer asparagus to a plate.
• Reduce heat to medium and add butter to skillet. Cook, stirring, until foam subsides and butter is deep golden brown, 2 to 3 minutes. (Be careful not to burn). Turn off heat and stir in lemon juice, capers, peas, parsley and cooked asparagus. Season with salt and pepper.
• Divide vegetables among plates. Top with salmon and spoon over any remaining pan sauce. Garnish with parsley and serve with lemon wedges.

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.

Steps:

• Bring 2 cups water, wine, 2 tablespoons onion, 2 tablespoons dill and 1 1/2 teaspoons garlic to boil in wide saucepan or skillet. Add potatoes. Reduce heat; cover and simmer until potatoes are tender, about 20 minutes. Using slotted spoon, transfer potatoes to bowl. Cool.
• Add salmon steaks to poaching liquid in same saucepan. Cover and simmer over medium-low heat just until salmon is opaque in center, about 7 minutes. Using spatula, transfer salmon to plate and cool. Cut salmon steaks in half; remove skin and bones. Cut salmon into 1-inch pieces.
• Combine parsley, lemon juice, oil, 2 tablespoons dill and 1 1/2 teaspoons garlic in processor. Chop finely. Transfer to small bowl. Mix in bell pepper, capers and 2 tablespoons onion. Season with salt and pepper. (Potatoes, salmon and salsa can be made 6 hours ahead. Cover separately; chill. Let stand at room temperature 30 minutes before continuing.)
• Mound salmon in center of platter. Surround with potatoes. Sprinkle with salt and pepper. Spoon salsa over.