SPICY PAN-SEARED SALMON
I made this salmon to accompany "Zataran's Black Beans and Rice". It was a quick and easy fix for a busy workday dinner. The salmon turns out juicy on the inside, crispy and brown on the outside and spicy from the combination of seasonings. If you desire to tone it down a notch, cut the amount of cayenne pepper in half. I served each filet atop one serving of "Black Beans and Rice".
Provided by MarthaStewartWanabe
Categories Very Low Carbs
Time 20m
Yield 2 serving(s)
Number Of Ingredients 8
Steps:
- Drizzle olive oil into a medium skillet over medium-high heat.
- In a small bowl, combine spices. Season all sides of salmon filets. Add to skillet when oil is glistening hot.
- Cook for 5-7 minutes on each side or until a crispy, thin brown outside layer forms and fish flakes easily when fork-tested. Do not over-cook, or salmon will be tough.
STEAMED MUSSELS WITH SPICY RED PEPPER AIOLI
Steps:
- To make the aioli: Place the red pepper on an open flame or grill. Turn to blacken on all sides. When fully charred, remove to a bowl and cover with plastic wrap. Let pepper cool, until you can handle it comfortably. Using your fingers, remove blackened skin to reveal the red color underneath. (A paper towel will wipe off what you can't remove with your fingers.) Coarsely chop the pepper and place it in the bowl of a food processor. Add the yolks, garlic, vinegar, chili paste, and salt to taste. Puree until the mixture is homogeneous. While the machine is running VERY slowly drizzle in the oil, until incorporated. Check the aioli for texture and flavor. If it's too thick, add a few drops of water to thin it down, or on the flip side if it's too thin add more oil. The desired outcome is a fairly thin aioli. Check the flavor and add more salt or chili paste, if desired. Refrigerate until ready to use.
- To cook the mussels: In a pot, large enough to accommodate all the mussels, generously coat with olive oil. Add the onions and bring to a medium-high heat, stirring frequently. Cook the onions until they are very soft and aromatic but have no color. Add the garlic, thyme and bay leaf and cook for another 2 to3 minutes. Stir to be sure the garlic doesn't burn. Add the mussels and stir to coat with the oil. Add the wine and cover the pot. Steam the mussels for 5 to 6 minutes or until all the shells open. If some shells don't open, cook them for a little longer. Sometimes the freshest mussels are the most stubborn to open. Remove the mussels that don't open after longer cooking. When in doubt, throw out.
- While the mussels are steaming, grill or toast the slices of bread.
- Serve the mussels in individual bowls with lots of the juice from the bottom of the pot. Generously drizzle each bowl with the aioli. Garnish with toast. (You may want to have more toasted bread on hand to sop up the delicious liquid!)
- *RAW EGG WARNING
- Food Network Kitchens suggest caution in consuming raw and lightly-cooked eggs due to the slight risk of Salmonella or other food-borne illness. To reduce this risk, we recommend you use only fresh, properly-refrigerated, clean, grade A or AA eggs with intact shells, and avoid contact between the yolks or whites and the shell.
ROASTED RED PEPPER AIOLI
A tasty dressing for fish, poultry and burgers that is zesty and creamy. Light mayonnaise is used to keep the bad fats and calories at bay.
Provided by REBECCADK
Categories Side Dish Sauces and Condiments Recipes
Time 10m
Yield 20
Number Of Ingredients 8
Steps:
- Place roasted red peppers and basil in a food processor; pulse until coarsely chopped and combined. Add lemon juice; pulse 3 times. Scatter garlic halves over mixture; pulse to chop, 4 to 5 times. Add mayonnaise and sugar; pulse until smooth, 5 to 7 times. Season with salt and pepper.
Nutrition Facts : Calories 64.4 calories, Carbohydrate 2.8 g, Cholesterol 6.3 mg, Fat 6 g, Fiber 0.1 g, Protein 0.4 g, SaturatedFat 1 g, Sodium 270.4 mg, Sugar 1.5 g
SALMON WITH RED-PEPPER SAUTE
We eat alot of salmon and when I find interesting recipes I want to keep track of them. This was a recipe that I picked up at a grocery store and it is available at www.health.com.
Provided by PaulaG
Categories Canadian
Time 30m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Preheat oven to 450 degrees.
- In a small bowl, combine the salt and pepper for the salmon.
- Rinse and towel dry the salmon fillets, rub with salt and pepper.
- In a large oven proof skillet, heat the 2 tablespoons of oil, add the salmon, place in oven and bake for 5 minutes.
- Turn the fish over and bake an additional 5 minutes or until fish flakes easily when tested with a fork.
- For the red pepper sauté, heat the remaining 1 teaspoon olive oil in a medium saucepan over medium-low heat.
- Add the onion; cook 3 minutes, stirring frequently.
- Add the bell pepper; cook an additional 5 minutes; add garlic and sauté for 30 seconds.
- Add wine; cook 5 minutes, sprinkle with salt if desired.
- Place the fish on individual serving plates; divide the red pepper mixture evenly among the servings and sprinkle with dried basil.
Nutrition Facts : Calories 313.2, Fat 15.5, SaturatedFat 2.5, Cholesterol 77.4, Sodium 1170.7, Carbohydrate 4.4, Fiber 1, Sugar 0.9, Protein 35.2
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