SALMON WITH PEAS, PEA TENDRILS, AND DILL-CUCUMBER SAUCE
Categories Fish Broil Quick & Easy Mother's Day Salmon Spring Shower Bon Appétit
Yield Makes 6 servings
Number Of Ingredients 7
Steps:
- Brush small rimmed baking sheet with 1 tablespoon oil. Place salmon on prepared baking sheet. Mix orange juice and lemon juice in small bowl; pour over salmon. Drizzle remaining 1 tablespoon oil over salmon; sprinkle with coarse kosher salt and pepper. Let stand 15 minutes.
- Preheat broiler. Broil salmon, without turning fish over, until just opaque in center, watching closely and turning baking sheet once for even broiling, about 12 minutes. Using 2 wide spatulas, transfer salmon to platter. Surround with Peas and Pea Tendrils with Lemon Dressing. Serve with Dill-Cucumber Sauce.
PASTA WITH SALMON & PEAS
Make this salmon pasta in under 20 minutes for a dinner the whole family can enjoy. Kids will love the fun-shaped pasta while packing in fibre and omega-3
Provided by Caroline Hire - Food writer
Categories Dinner
Time 17m
Yield Makes enough for 2 adults + 2 children
Number Of Ingredients 8
Steps:
- Bring a pan of water to the boil and cook the fusilli according to the pack instructions.
- Meanwhile, heat a knob of butter in a saucepan, then add the shallot and cook for 5 mins or until softened.
- Add the peas, salmon, crème fraîche and 50ml water. Crumble in the stock cube.
- Cook for 3-4 mins until cooked through, stir in the chives and some black pepper. Then stir through to coat the pasta. Serve in bowls.
Nutrition Facts : Calories 463 calories, Fat 19 grams fat, SaturatedFat 6 grams saturated fat, Carbohydrate 44 grams carbohydrates, Sugar 5 grams sugar, Fiber 7 grams fiber, Protein 25 grams protein, Sodium 0.2 milligram of sodium
SALMON PEA WIGGLE
Steps:
- Place milk in a large saucepan over medium heat. Bring just to the boiling point, stirring constantly. Gradually whisk in the flour with a fork, and continue cooking and stirring until slightly thickened. Stir in the peas, and let the mixture heat back up to a simmer while stirring constantly. Mix in the salmon, and season with salt and pepper to taste. Continue cooking and stirring until thick and heated through. Serve over saltine crackers or toast.
Nutrition Facts : Calories 351.9 calories, Carbohydrate 15 g, Cholesterol 72.8 mg, Fat 14.2 g, Fiber 2.2 g, Protein 38.8 g, SaturatedFat 4.5 g, Sodium 740.5 mg, Sugar 7.7 g
SALMON WITH CUCUMBER-DILL SAUCE
Make and share this Salmon With Cucumber-Dill Sauce recipe from Food.com.
Provided by Amber Dawn
Categories Very Low Carbs
Time 13m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Combine first 3 ingredients in a large nonstick skillet; stir well. Bring mixture to a boil over medium heat. Reduce to low, add salmon. Simmer 8 minutes or until fish flakes easily when tested with a fork.
- While salmon cooks, combine yogurt, cucumber, dillweed, and salt; stir well.
- Gently transfer salmon to a serving platter, using two spatulas; spoon cucumber sauce evenly over salmon.
SALMON WITH PEA SAUCE AND HERB SALAD
Provided by Molly O'Neill
Categories dinner, weekday, main course
Time 45m
Yield 4 servings
Number Of Ingredients 17
Steps:
- To make the sauce, heat the peanut oil in a saucepan set over medium heat, add the shallot and onion and season lightly with salt. Cook, stirring, until soft (do not allow the shallot and onion to brown), about 10 minutes. Add the stock and cream and set aside.
- Bring a kettle of very salty water to a boil. Add the peas and cook for 3 minutes. Add the pea shoots and cook for 1 minute more. Drain and plunge into cold water to cool. Drain again and set aside.
- Add the peas and pea shoots to the saucepan and bring the sauce just to a simmer. Puree the mixture in small batches in a blender until very smooth. Pass through a fine-mesh sieve, pressing on the solids to extract as much liquid as possible. Discard the solids.
- To make the herb salad, combine the frisee, chervil, dill and chives in a small bowl. Toss with the olive oil and salt to taste.
- To make the salmon, heat a large heavy skillet over high heat. Add the peanut oil and heat until hot. Season the salmon fillets with salt and pepper and cook, turning once, until lightly browned on both sides and still somewhat pink in the middle, about 6 minutes. Set aside, covered.
- Just before serving, finish the sauce by combining the butter and 1 tablespoon of water in a saucepan over medium heat. Whisk until the butter is melted. Add the sauce. Heat until very warm but not boiling and season to taste with salt and pepper. Using a hand-held immersion blender, blend until very foamy.
- Skim the foam off the top of the sauce with a spoon and ladle the sauce over the bottom of 4 dinner plates or shallow soup plates. Place a salmon fillet on each plate and top with 1/4 of the herb salad. Serve immediately.
PEAS AND PEA TENDRILS WITH LEMON DRESSING.
"Tendril" is such a cute word, isn't it? You should see them... they're even cuter! They're actually the young leaves and shoots of snow pea plants. Serve this with salmon or other fish and a dill-cucumber sauce.
Provided by Sandi From CA
Categories Vegetable
Time 9m
Yield 6 sides or salad servings
Number Of Ingredients 6
Steps:
- Whisk oil, lemon juice and sugar in small bowl to blend; set dressing aside.
- Bring large pot of salted water to boil.
- Add fresh or frozen peas and cook 3 minutes.
- Add pea tendrils; cook 2 minute. Drain well.
- Return vegetables to pot; add oil-lemon dressing and toss to coat.
- Season with salt and pepper.
Nutrition Facts : Calories 122.7, Fat 9.2, SaturatedFat 1.3, Sodium 2.6, Carbohydrate 8.1, Fiber 2.5, Sugar 3.6, Protein 2.6
SALMON WITH CUCUMBER DILL SAUCE
This grilled entree may sound fancy, but it's actually a fuss-free way to prepare salmon. You can easily make the sauce in advance and store it in the refrigerator until mealtime.-Carole Holder, Norman, Oklahoma
Provided by Taste of Home
Categories Dinner
Time 35m
Yield 4 servings.
Number Of Ingredients 15
Steps:
- In a large resealable plastic bag, combine the first five ingredients; add salmon. Seal bag and turn to coat; refrigerate for 30 minutes, turning occasionally. Meanwhile, in a small bowl, combine the cucumber sauce ingredients. Cover and refrigerate until serving., Drain and discard marinade. Using long-handled tongs, moisten a paper towel with cooking oil and lightly coat the grill rack. Place salmon skin side down on grill rack. , Grill, covered, over medium heat or broil 4 in. from the heat for 12-15 minutes or until fish flakes easily with a fork. Serve with cucumber sauce.
Nutrition Facts : Calories 261 calories, Fat 16g fat (4g saturated fat), Cholesterol 74mg cholesterol, Sodium 172mg sodium, Carbohydrate 3g carbohydrate (2g sugars, Fiber 0 fiber), Protein 24g protein. Diabetic Exchanges
ROASTED SALMON WITH PEAS AND RADISHES
Salmon and sweet peas are the perfect pairing for a quick and satisfying supper. The salmon is roasted skin-side up, to protect the delicate flesh and keep the fish moist. Peppery radishes mellow during cooking, turning slightly sweet and juicy as they soften. Browned butter, mustard and capers coat the peas and radishes in a tangy sauce, and white miso provides depth. If there's no miso to be found, just leave it out or sub with a splash of soy sauce.
Provided by Kay Chun
Categories dinner, easy, weeknight, seafood, vegetables, main course
Time 15m
Yield 4 servings
Number Of Ingredients 10
Steps:
- Heat oven to 425 degrees. On a rimmed baking sheet, coat salmon with 2 tablespoons oil, season lightly with salt and pepper and arrange skin-side up. Roast until fish is just opaque throughout and cooked to medium, 8 to 10 minutes.
- Meanwhile, in a large nonstick skillet, melt 1 tablespoon butter in remaining 2 tablespoons oil over medium-high. Add halved radishes (not leaves), season with salt and pepper and cook, stirring occasionally, until golden and slightly softened, about 8 minutes. (If using zucchini, you can reduce the cook time to about 5 minutes; if using artichokes, you'll only need to cook about 3 minutes.) Add 1 cup water, the peas, capers, miso and mustard, and cook, stirring to dissolve the miso and mustard, until peas are tender, 3 to 4 minutes.
- Add remaining 2 tablespoons butter and simmer until a light sauce forms, about 2 minutes. Season with salt and pepper and stir in radish leaves and dill.
- Divide vegetables among plates or shallow bowls and top with salmon. Spoon pan sauce on top and serve warm.
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- Brush small rimmed baking sheet with 1 tablespoon oil. Place salmon on prepared baking sheet. Mix orange juice and lemon juice in small bowl; pour over salmon. Drizzle remaining 1 tablespoon oil over salmon; sprinkle with coarse kosher salt and pepper. Let stand 15 minutes.
- Preheat broiler. Broil salmon, without turning fish over, until just opaque in center, watching closely and turning baking sheet once for even broiling, about 12 minutes. Using 2 wide spatulas, transfer salmon to platter. Surround with Peas and Pea Tendrils with Lemon Dressing. Serve with Dill-Cucumber Sauce.
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