Steamed Salmon With Broccoli And Shallots Recipes

Steps:

• Heat olive oil in a large skillet over medium heat. Add shallot and garlic and cook until soft and fragrant, about 3 minutes.
• Sprinkle salmon fillets with salt and pepper on both sides. Place fillets, skin-side up, in the skillet; cook for 4 minutes. Flip salmon skin-side down and spread shallot and garlic over top. Add broccoli around the fillets, stirring to coat in oil. Squeeze lemon halves over salmon and broccoli.
• Cover the skillet and steam until salmon is cooked through and flakes easily with a fork, about 5 minutes.

Steps:

• Add 1/2 inch water to a large wok or saute pan and bring to a boil over high heat. Add the broccoli, covering loosely to allow steam to escape, and cook until bright green and nearly fork-tender, about 4 minutes. Drain and transfer the broccoli to a plate. Wipe the remaining broccoli debris out of the pan.
• Combine the orange zest, juice and soy sauce in a small bowl. Season the salmon with a pinch of salt and black pepper. Place the pan over medium-high heat and add 1 tablespoon high-heat cooking oil, like rice bran, canola or grapeseed. Tilt the pan to thoroughly coat the surface where you will be placing the salmon. Carefully add the salmon to the hot oil, reduce the heat to medium, and sprinkle in the garlic. Cook, undisturbed until browned on the bottoms, and the sides of the salmon turn opaque, about 3 minutes. Pour in the orange and soy sauce, and turn the salmon. Add the broccoli and reduce the heat to medium-low. Cook until the salmon is cooked through and the juice thickens a bit, about 3 minutes. Spoon the sauce over the salmon and broccoli and serve with rice or noodles and additional soy sauce.

Steps:

• Prepare an outdoor grill for medium-high heat.
• Toss the broccoli, carrots, vegetable oil and a sprinkle of salt and a few grinds of pepper together on an 18-inch-long piece of heavy-duty aluminum foil. Bring the two long sides of foil up and together and fold over twice to seal. Bring the other two short sides up and in, crimping to seal; set aside.
• Lightly oil half of the grill grates. Pat the fish dry and sprinkle with salt and pepper. Put the vegetable pack on the un-oiled side of the grill and cook until the vegetables are crisp tender and the broccoli is bright green and lightly charred, about 10 minutes. Grill the salmon on the oiled side and skin-side up until well-marked, 3 to 4 minutes. Flip the salmon over and continue to grill until just cooked through but still a bit rosy in the center, 3 to 4 minutes more.
• Careful of the steam, open the foil pack and toss well; divide among 4 plates and add a piece of salmon. Top the salmon with a small spoonful of chili garlic sauce and sprinkle the vegetables with some sesame seeds and a drizzle with some sesame oil.

Steps:

• Preheat the oven to 300ºF. Cover a baking sheet with foil and lightly oil the foil. Place the salmon on top. Season with salt and pepper. Fill a roasting pan with boiling water and place it on the oven floor.
• Place the salmon in the oven and bake until the fish flakes and white bubbles of protein appear on the surface, 10 to 20 minutes, depending on the size of the fillets. Remove from the heat.
• Meanwhile, cook the mushrooms. Heat a large, heavy frying pan over medium-high heat and add 1 tablespoon of the olive oil. When the oil is hot (you can feel the heat when you hold your hand above the pan), add the mushrooms and cook, stirring or tossing in the pan, for a few minutes, until they begin to soften and sweat. Add the remaining oil, turn the heat to medium, and add the shallots, garlic, and herbs. Stir together, add 1/2 teaspoon salt and freshly ground pepper to taste, and cook, stirring often, for another 1 to 2 minutes, until the shallots and garlic have softened and the mixture is fragrant. Add the wine and cook, stirring often and scraping the bottom of the pan, until the wine has just about evaporated. Taste and adjust seasonings. Remove from the heat.
• Serve the salmon with a spoonful of mushrooms on top or on the side.

Steps:

• Heat olive oil in a large skillet over medium heat. Add shallot and garlic and cook until soft and fragrant, about 3 minutes.
• Sprinkle salmon fillets with salt and pepper on both sides. Place fillets, skin-side up, in the skillet; cook for 4 minutes. Flip salmon skin-side down and spread shallot and garlic over top. Add broccoli around the fillets, stirring to coat in oil. Squeeze lemon halves over salmon and broccoli.
• Cover the skillet and steam until salmon is cooked through and flakes easily with a fork, about 5 minutes.

Steps:

• Over medium heat heat a skillet.
• Coat both sides of salmon with seasoning and then place in skillet and cook for 3-5 minutes on each side or until done and blackened.
• In another skillet cook broccoli (see note in description) and water in a skillet, bring to a boil and simmer until tender (5 minutes for rabe or 10 minutes for regular broccoli); drain.
• Wipe out skillet (used to cook broccoli) and heat oil over medium heat. Stir in shallots and salt and cook for 3-5 minutes or until softened. Stir in broccoli and raisins.
• Serve broccoli with salmon and lemon wedges.

Steps:

• Combine the chopped herb with the scallions, chives, tarragon, garlic, oil, vinegar, mustard, salt and pepper in the bowl of a food processor or blender. Process until the mixture is chopped fine. But overblending will harm texture.
• Add the egg and blend briefly until the egg is coarsely blended.
• Pour water into the bottom of a steamer. Season the fillets with salt and pepper and place them on a steamer rack. Lay 4 basil leaves over each fillet and cover. Bring the water to a boil and steam for 3 to 4 minutes. Do not overcook. The fish can be served hot or cold.
• Transfer the fish to a serving plate. Spoon the vinaigrette over the fillets and garnish with fresh basil leaves.

Steps:

• Using a paring knife, cut off and discard the tough bottoms of the stalks. Cut and trim the broccoli into florets.
• Put the broccoli into a steamer and steam for 3 to 4 minutes.
• Heat the oil in a skillet. Add the garlic, lemon juice, broccoli, salt and pepper. Saute 2 to 3 minutes and serve.

Steps:

• Heat olive oil in a large skillet over medium heat. Add shallot and garlic and cook until soft and fragrant, about 3 minutes.
• Sprinkle salmon fillets with salt and pepper on both sides. Place fillets, skin-side up, in the skillet; cook for 4 minutes. Flip salmon skin-side down and spread shallot and garlic over top. Add broccoli around the fillets, stirring to coat in oil. Squeeze lemon halves over salmon and broccoli.
• Cover the skillet and steam until salmon is cooked through and flakes easily with a fork, about 5 minutes.