Seared Salmon On Herbed Mashed Peas Recipes

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SEARED SALMON ON HERBED MASHED PEAS

Delicious and different pairing for this favorite fish. Add pasta or rice for a complete meal. From Nov. 2005 Cooking Light.

Provided by CaliforniaJan

Categories     Vegetable

Time 20m

Yield 4 serving(s)

Number Of Ingredients 12



Seared Salmon on Herbed Mashed Peas image

Steps:

  • Heat butter in a medium nonstick skillet over medium heat.
  • Add leek; cook 5 minutes or until tender, stirring occasionally.
  • Add water and peas; cook 5 minutes or until peas are tender.
  • Place pea mixture in a food processor.
  • Add basil, juice, and tarragon; process until smooth, adding more water if necessary.
  • Stir in 1/4 teaspoon salt and 1/4 teaspoon pepper; keep warm.
  • Sprinkle salmon with remaining 1/4 teaspoon salt and remaining 1/4 teaspoon pepper.
  • Heat a nonstick skillet over medium-high heat.
  • Coat pan with cooking spray.
  • Add salmon, skin side down, and cook for 6 minutes or until golden.
  • Turn, and cook for 8 minutes or until fish flakes easily with a fork or until desired degree of doneness.
  • Serve salmon over warm mashed peas. Garnish with lemon wedges, if desired.

1 teaspoon butter
1 cup leek, thinly sliced
1/4 cup water
1 (10 ounce) package frozen green peas, thawed
1 tablespoon fresh basil, chopped
2 tablespoons fresh lemon juice
2 teaspoons fresh tarragon, chopped
1/2 teaspoon salt, divided
1/2 teaspoon black pepper, divided
4 (6 ounce) salmon fillets
cooking spray
lemon wedge (optional)

STEAMED SALMON WITH PEAS

Your dinner table will be complete with this wonderful steamed salmon with peas recipe, which can be found in "Martha Stewart's Cooking School."

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Seafood Recipes     Salmon Recipes

Number Of Ingredients 11



Steamed Salmon with Peas image

Steps:

  • Prepare steamer basket: Bring wine and water to a simmer in a large skillet or wok. Meanwhile, line the top of a small steamer basket with 1 lettuce leaf and a dill sprig. Season both sides of the salmon fillet with salt and pepper and place on top of the lettuce, then place remaining dill sprig over fish. Place the remaining lettuce leaf in the bottom basket and then top with cabbage "cup." Place the peas in the cup. Dot peas evenly with butter and season with salt.
  • Steam fish and peas: When the liquid in the skillet is boiling, set the basket with the peas in skillet, rest the salmon basket on top, then secure bamboo lid tightly in place. Steam until peas are just tender and bright green and fish is evenly opaque throughout, 7 to 9 minutes (you'll have to remove the basket to check).
  • Meanwhile, make sauce: Whisk together yogurt, lemon juice, and salt to taste. Serve salmon, cabbage, and peas immediately, with yogurt sauce on the side.

1/2 cup dry white wine
1/2 cup water
2 large lettuce leaves, for lining the basket
2 sprigs dill
1 salmon fillet (each about 7 ounces and 1 inch thick)
Coarse salt and freshly ground pepper
1 small green-cabbage leaf, for the cup
1/2 cup shelled fresh English peas or frozen, defrosted
1/2 tablespoon unsalted butter, cut in half
1/2 cup plain yogurt
1 teaspoon fresh lemon juice

SEARED SALMON WITH PAN SAUCE

Posting for safe keeping. This is the best salmon I have ever made. Use 4 - 6 oz filets. This is nice over sauteed spinach. Prep time is marinade time.

Provided by Suzy_Q

Categories     Very Low Carbs

Time 2h15m

Yield 2 filets, 2 serving(s)

Number Of Ingredients 11



Seared Salmon With Pan Sauce image

Steps:

  • Combine all marinade ingredients (not butter and oil) in a large dish and whisk. Place filets in the marinade, coating well and cover with plastic wrap. Marinate in the refrigerator overnight or for several hours.
  • Heat up a large skillet over medium with the butter and oil. Once melted remove salmon filets form the marinade and place in the skillet, cut side down. Let cook for about 7 minutes. Flip the filets onto the skin side and cook another 5 minutes. Transfer the filets to a plate and with the heat still on, add the leftover marinade to the skillet. Turn the heat to high and let the sauce bubble and reduce, swishing it around occasionally in the pan. When it has thickened to your liking pour over the fish. Serve and enjoy.

Nutrition Facts : Calories 425.8, Fat 15.4, SaturatedFat 3.3, Cholesterol 170.4, Sodium 791.6, Carbohydrate 4.9, Fiber 1.6, Sugar 0.4, Protein 65

2 salmon fillets
1 garlic clove, thinly sliced
1 tablespoon soy sauce
1 teaspoon Dijon mustard
1 tablespoon mirin or 1 tablespoon maple syrup
1/2 lemon, juice of
1/4 teaspoon dried dill
1/4 teaspoon paprika
1/4 teaspoon fresh pepper
1 teaspoon sweet butter
1 teaspoon extra virgin olive oil

SEARED SALMON WITH LINGUINE AND RAMP PESTO

Make and share this Seared Salmon With Linguine and Ramp Pesto recipe from Food.com.

Provided by Queen Dana

Categories     < 30 Mins

Time 20m

Yield 6 serving(s)

Number Of Ingredients 8



Seared Salmon With Linguine and Ramp Pesto image

Steps:

  • Heat 1 tablespoon oil in large nonstick skillet over medium heat. Add 2/3 cup ramp bulbs and stems to skillet and saute just until soft but not browned, reducing heat if necessary to prevent browning, about 5 minutes. Transfer sauteed ramps to processor (do not clean skillet). Add green tops, cheese, almonds, and tarragon to processor; process until finely chopped. With machine running, gradually add 1/2 cup oil and puree until almost smooth. Transfer pesto to bowl. Season to taste with salt and pepper.
  • * Can be made 1 day ahead; cover and chill.
  • Cook pasta in large pot of boiling salted water until just tender but still firm to bite, stirring occasionally.
  • Meanwhile, heat remaining 1 tablespoon oil in same large skillet over medium-high heat. Sprinkle salmon with salt and pepper. Add salmon to skillet and cook just until opaque in center, about 4 minutes per side.
  • Drain pasta, reserving 3/4 cup pasta cooking liquid. Return pasta to pot; add all but 1/4 cup pesto and toss to coat, adding enough pasta cooking liquid by tablespoonfuls to moisten. Season with salt and pepper. Divide pasta among plates. Top with salmon. Spread remaining 1/4 cup pesto over fish and serve.

6 tablespoons olive oil, divided
2/3 cup ramps, trimmed and thinly sliced bulbs and slender stems
3 cups ramps, thinly sliced green tops
1 cup asiago cheese, freshly grated
1/3 almonds (marcona)
2 tablespoons tarragon, fresh and chopped
12 ounces linguine
36 ounces salmon fillets

SEARED SALMON WITH SPINACH AND CREAMY ROASTED POBLANOS

Make and share this Seared Salmon With Spinach and Creamy Roasted Poblanos recipe from Food.com.

Provided by Ambervim

Categories     < 60 Mins

Time 40m

Yield 4 serving(s)

Number Of Ingredients 9



Seared Salmon With Spinach and Creamy Roasted Poblanos image

Steps:

  • Roast the poblanos over and open flame or 4 inches below the broiler, turning regularly until blistered and blackened all over. About 5 minutes on open flame or 10 minutes in broiler. Place in a bowl, cover with a towel and let cool until handleable.
  • Place the spinach in a microwavable bowl, cover it with plastic wrap, poke a few holes in the top and microwave on high until wilted, about 2 minutes. Set aside.
  • Turn the oven on to its lowest setting. Heat the oil in a large skillet (preferable nonstick) over medium heat.
  • Add garlic and cook til soft and lightly brown.
  • Put garlic in blender.
  • Rub the skin off the chiles and pull out the stem and seed pods. Rough chop and add to blender with the masa harina and milk. Blend till smooth.
  • Return skillet to medium high meat. Sprinkle both sides of the fish with salt and pepper. Lay the fillets in the hot oil and cook until richly browned, about 2-3 minutes.
  • Use a spatula to flip the fillets and cook until barely flakes when pressed firmly with a finger or the back of a spoon. You want it underdone.
  • Move fish to oven safe plat and set in oven.
  • With skillet still over medium high pour the mixture from the blender and whisk until it comes to a boil and thickens -- about 1 minute. Reduce heat to medium low and simmer, stirring frequently for 5 minutes. If thicker than cream, add a bit more milk. Taste and season with salt and pepper.
  • Add spinach to the sauce and stir until it is warm and well coated.
  • Plate fish with sauce under or over, your preference.
  • Serve.

2 poblano chiles
10 ounces spinach, fresh
3 tablespoons olive oil
3 garlic cloves, peeled and halved
1 1/2 tablespoons masa harina (Mexican corn flour for making tortillas)
1 1/2 cups milk (more if needed)
1 1/4 lbs salmon, skinless fillets (snapper, halibut or your fave)
salt
pepper

PAN SEARED SALMON I

Simply seasoned with salt and pepper, these salmon fillets are pan seared with capers, and garnished with slices of lemon.

Provided by Noreen421

Categories     Main Dish Recipes     Seafood Main Dish Recipes     Salmon     Salmon Fillet Recipes

Time 20m

Yield 4

Number Of Ingredients 6



Pan Seared Salmon I image

Steps:

  • Preheat a large heavy skillet over medium heat for 3 minutes.
  • Coat salmon with olive oil. Place in skillet, and increase heat to high. Cook for 3 minutes. Sprinkle with capers, and salt and pepper. Turn salmon over, and cook for 5 minutes, or until browned. Salmon is done when it flakes easily with a fork.
  • Transfer salmon to individual plates, and garnish with lemon slices.

Nutrition Facts : Calories 371 calories, Carbohydrate 1.7 g, Cholesterol 99.1 mg, Fat 25.1 g, Fiber 0.8 g, Protein 33.7 g, SaturatedFat 4.6 g, Sodium 299.8 mg

4 (6 ounce) fillets salmon
2 tablespoons olive oil
2 tablespoons capers
⅛ teaspoon salt
⅛ teaspoon ground black pepper
4 slices lemon

SEARED SALMON WITH GRAPES ON A BED OF GREENS

Healthy fresh and low carb. You will love this! Buy the freshest salmon and use all the marinade I suggest and you will get a nice explosion of flavor in your mouth! Do enjoy and add whatever veggie you like to the salad! Quick and easy tooo!

Provided by Rita1652

Categories     Greens

Time 25m

Yield 8 serving(s)

Number Of Ingredients 18



Seared Salmon With Grapes on a Bed of Greens image

Steps:

  • Place all marinade ingredients in large zip lock bag and mix.
  • Add fillets and toss to coat. Place in refrigerator for 1 hour.
  • Meanwhile prepare dressing by mixing all dressing ingredients together. Chill.
  • Heat grill pan and large wok or large pan to medium high heat.
  • Remove salmon from marinade.
  • In heated non stick pour oil just to cover lightly the bottom of the pan.
  • Pan sear salmon 2 minutes.
  • Flip salmon and cook till desired.
  • Toss greens and grapes together with 1/3 of the dressing. Place salmon on top and garnish with seeds and scallions.
  • Pour remaining dressing in a small bowl and pass if more is desired.

Nutrition Facts : Calories 271, Fat 14.9, SaturatedFat 2.2, Cholesterol 59.1, Sodium 164.6, Carbohydrate 10.7, Fiber 0.7, Sugar 8.4, Protein 23.5

2 teaspoons ginger powder
1 teaspoon onion powder
2 teaspoons garlic powder
1 teaspoon sesame oil
2 teaspoons soy sauce
1 tablespoon brown sugar
1 teaspoon cayenne
1/4 cup olive oil
1/4 cup balsamic vinegar
1/4 teaspoon Dijon mustard
1/4 teaspoon light brown sugar
salt and pepper
2 lbs salmon fillets (cut into 8 fillet slices)
2 tablespoons olive oil
2 cups grapes, washed and sliced
8 cups baby greens, washed and dried
1 teaspoon sesame seeds, toasted
2 scallions, sliced

MARINATED SALMON SEARED IN A PEPPER CRUST

Categories     Fish     Herb     Sauté     Quick & Easy     Low Cal     Summer     Gourmet

Yield Serves 2

Number Of Ingredients 7



Marinated Salmon Seared in a Pepper Crust image

Steps:

  • In a sealable plastic bag combine well the soy sauce, the garlic, the lemon juice, and the sugar, add the salmon, coating it well, and let it marinate, sealed and chilled, for 30 minutes. Remove the salmon from the bag, discarding the marinade, pat it dry, and press 2 teaspoons of the pepper onto each piece of salmon, coating it thoroughly. In a heavy skillet heat the oil over moderately high heat until it is hot but not smoking and in it sauté the salmon for 2 minutes on each side, or until it just flakes.
  • Transfer the salmon with a slotted spatula to paper towels and let it drain for 30 seconds.

2 tablespoons soy sauce
1 garlic clove, pressed in a garlic press or minced and mashed to a paste
2 teaspoons fresh lemon juice
1 teaspoon sugar
3/4 pound center-cut salmon fillet, skinned and halved
4 teaspoons coarsely ground black pepper
2 tablespoons olive oil

SEARED SALMON WITH MASHED VEGETABLES AND SEAWEED

Provided by Moira Hodgson

Categories     dinner, main course

Time 30m

Yield six servings

Number Of Ingredients 20



Seared Salmon With Mashed Vegetables and Seaweed image

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

2 to 3 tablespoons canola oil
12 1-by-3-inch strips dulse seaweed
2 medium Idaho potatoes, peeled and cubed
2 medium parsnips, peeled and cubed
2 small white turnips, peeled and cubed
1 clove garlic, minced
1/2 cup chopped onion
1 leek, chopped
Coarse salt and freshly ground pepper to taste
1/4 cup olive oil
1/4 cup heavy cream
8 ounces shallots, peeled and sliced
2 tablespoons olive oil
1/3 cup flour
1 pint fish stock or clam juice
1/2 tablespoon crushed black peppercorns
2 tablespoons balsamic vinegar
6 6-ounce salmon fillets
Coarse sea salt and freshly ground pepper to taste
2 tablespoons canola or grapeseed oil

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