THYME SALMON WITH SAGE PASTA
This is a family favorite! It's also a great recipe for entertaining as well.
Provided by Cari
Categories Main Dish Recipes Seafood Main Dish Recipes Salmon Salmon Fillet Recipes
Time 1h15m
Yield 6
Number Of Ingredients 14
Steps:
- Place the salmon pieces into a mixing bowl. Drizzle with 2 tablespoons of extra virgin olive oil, then toss with 4 cloves of crushed garlic. Refrigerate at least 30 minutes.
- Preheat an oven to 350 degrees F (175 degrees C).
- Line a baking sheet with aluminum foil. Place the salmon onto the foil, and season with salt and thyme. Fold the foil over the salmon to form a sealed pouch. Bake in the preheated oven until the salmon is no longer translucent in the center, 15 to 20 minutes.
- Meanwhile, fill a large pot with lightly salted water and bring to a rolling boil over high heat. Once the water is boiling, stir in the egg noodles, and return to a boil. Cook the pasta uncovered, stirring occasionally, until the pasta has cooked through, but is still firm to the bite, about 5 minutes. Drain well in a colander set in the sink, then return to the cooking pot.
- Melt the butter in a small saucepan over medium heat. Cook until the butter has browned lightly. Stir in the sage and garlic until the sage has wilted. Stir in 1 tablespoon of olive oil ,the frozen peas, the juice of 1 lime, and 1 1/2 teaspoons of salt. Stir into the pasta, and place into a serving bowl. Remove the salmon from the foil, and place onto the pasta. Squeeze another lime over top to serve.
Nutrition Facts : Calories 526.6 calories, Carbohydrate 50.8 g, Cholesterol 107.7 mg, Fat 20.1 g, Fiber 4.7 g, Protein 35.3 g, SaturatedFat 5.5 g, Sodium 724.9 mg, Sugar 4.2 g
SAGE-RUBBED SALMON
If you've always thought of sage with turkey, try it with salmon for a little taste of heaven. We serve this with rice, salad and sauteed green beans. -Nicole Raskopf, Beacon, New York
Provided by Taste of Home
Categories Dinner
Time 20m
Yield 6 servings.
Number Of Ingredients 6
Steps:
- Preheat oven to 375°. Mix first 4 ingredients; rub onto flesh side of salmon. Cut into 6 portions., In a large cast-iron skillet, heat oil over medium heat. Add salmon, skin side down; cook 5 minutes. Transfer skillet to oven; bake just until fish flakes easily with a fork, about 10 minutes.
Nutrition Facts : Calories 220 calories, Fat 15g fat (3g saturated fat), Cholesterol 57mg cholesterol, Sodium 377mg sodium, Carbohydrate 1g carbohydrate (0 sugars, Fiber 0 fiber), Protein 19g protein. Diabetic Exchanges
SLOW ROASTED SALMON WITH SAGE AND PARSLEY PISTOU
A pistou is a French sauce that is similar to pesto, but without nuts and often without cheese. The base of this pistou is a garlic and sage oil that is also rubbed on the salmon before cooking. Dressed in slightly spicy pink peppercorns, the salmon get intense flavor and color from the herby, deep green pistou.
Provided by Food Network Kitchen
Categories main-dish
Time 1h30m
Yield 8 servings
Number Of Ingredients 8
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.
SALMON WITH SAGE BUTTER & ROOT VEGETABLES IN PARCHMENT
A beautiful one-dish meal with gourmet flair. All the ingredients are placed in a packet of parchment paper, which seals in moisture and allows the juices of the fish and the butter and spices to flavor the vegetables and keep the salmon tender. Some of the tastiest vegetables I've ever had, and best of all it's simple and requires very little clean-up.
Provided by Whats Cooking
Categories One Dish Meal
Time 25m
Yield 2-3 serving(s)
Number Of Ingredients 14
Steps:
- Preheat oven to 400 degrees F.
- Cut the tough green tops from the leek and slice the tender lighter-colored section into very thin rounds. Cut (julienne) carrot and parsnip into matchsticks approximately 1/2 inch long and 1/4 inch wide. Slice crimini mushrooms in half lengthwise and then into 1/4 inch slices.
- Combine butter, lemon juice, thyme, sage, pepper and salt in a food processor and pulse until thoroughly pureed.
- Mix vegetables together. Lay in a nest about the size of the salmon filet on one side of the parchment paper. Place 1/3 of the sage-butter mixture on top of the vegetables.
- Place salmon on top of vegetables and spread with the rest of the sage-butter mixture. Sprinkle chopped chives on top, distributing evenly.
- Fold the other side of the parchment paper over on top of the salmon. Roll and crimp edges together to create a tightly-sealed half-moon shaped packet. Place packet on baking sheet and bake for 12-15 minutes for a thin fillet, or 20-30 minutes for a thicker filet. Remove from oven and allow to sit for 5 minutes.
- To serve, place the packet on a dinner plate and create two slashes on the top of the paper in the shape of an X. Peel back paper and enjoy!
- (Alternately, you can cut the salmon into 2-3 pieces and place on individual plates next to a generous spoonful of the vegetables).
Nutrition Facts : Calories 296.8, Fat 16.8, SaturatedFat 8.3, Cholesterol 82.7, Sodium 405.2, Carbohydrate 12.1, Fiber 1.9, Sugar 3.9, Protein 25
SALMON WITH PARSLEY, SAGE, ROSEMARY & THYME
Make and share this Salmon With Parsley, Sage, Rosemary & Thyme recipe from Food.com.
Provided by Paris D
Categories Very Low Carbs
Time 1h35m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Pre-heat oven to 400 degrees.
- Put all the herbs together and chop 'em up fine.
- Rinse fish and pat dry. Place in a large baking dish.
- Add olive oil to fish and make sure it's well coated.
- Add balsamic vinegar to fish, sprinkle chopped herbs on top of the fish. Add salt and pepper to taste.
- Marinate for one hour, then put in oven for 15-20 minutes depending on the thickness of the fish. You may need more time if the fish is thick.
Nutrition Facts : Calories 461.6, Fat 34.6, SaturatedFat 5.2, Cholesterol 78.4, Sodium 130.1, Carbohydrate 1.2, Fiber 0.3, Sugar 0.6, Protein 35.1
THYME SALMON WITH SAGE PASTA
This is a family favorite! It's also a great recipe for entertaining as well.
Provided by Cari
Categories Salmon Fillets
Time 1h15m
Yield 6
Number Of Ingredients 14
Steps:
- Place the salmon pieces into a mixing bowl. Drizzle with 2 tablespoons of extra virgin olive oil, then toss with 4 cloves of crushed garlic. Refrigerate at least 30 minutes.
- Preheat an oven to 350 degrees F (175 degrees C).
- Line a baking sheet with aluminum foil. Place the salmon onto the foil, and season with salt and thyme. Fold the foil over the salmon to form a sealed pouch. Bake in the preheated oven until the salmon is no longer translucent in the center, 15 to 20 minutes.
- Meanwhile, fill a large pot with lightly salted water and bring to a rolling boil over high heat. Once the water is boiling, stir in the egg noodles, and return to a boil. Cook the pasta uncovered, stirring occasionally, until the pasta has cooked through, but is still firm to the bite, about 5 minutes. Drain well in a colander set in the sink, then return to the cooking pot.
- Melt the butter in a small saucepan over medium heat. Cook until the butter has browned lightly. Stir in the sage and garlic until the sage has wilted. Stir in 1 tablespoon of olive oil ,the frozen peas, the juice of 1 lime, and 1 1/2 teaspoons of salt. Stir into the pasta, and place into a serving bowl. Remove the salmon from the foil, and place onto the pasta. Squeeze another lime over top to serve.
Nutrition Facts : Calories 526.6 calories, Carbohydrate 50.8 g, Cholesterol 107.7 mg, Fat 20.1 g, Fiber 4.7 g, Protein 35.3 g, SaturatedFat 5.5 g, Sodium 724.9 mg, Sugar 4.2 g
LINDA'S CAJUN CHICKEN WITH ROSEMARY AND THYME
I created this recipe today, and it is absolutely WONDERFUL... It's not hot, just has GREAT FLAVOR! Try it, it's one you'll want to put in your "KEEPER" file! Crispy and tasty too... Doesn't get much better than that!
Provided by Lindas Busy Kitchen
Categories Whole Chicken
Time 1h10m
Yield 4-6 serving(s)
Number Of Ingredients 6
Steps:
- Preheat oven to 350.
- Cut chicken in half lengthwise with a sharp knife, and wash well.
- Sprinkle ingredient all over the chicken halves (top and bottom) in the order given.
- Bake for 60 minutes using convection oven, and 75-90 minutes using regular oven.
Nutrition Facts : Calories 594.7, Fat 41.6, SaturatedFat 11.9, Cholesterol 207, Sodium 193.4, Carbohydrate 0.3, Fiber 0.1, Protein 51.4
GRILLED SALMON WITH SAGE
Provided by Moira Hodgson
Categories dinner, main course
Time 1h
Yield 4 servings
Number Of Ingredients 7
Steps:
- Wipe the salmon fillet dry with paper towels. Combine the juice of one lemon, mustard, two tablespoons olive oil and pepper in a small bowl. Chop six sage leaves and add them. Mix thoroughly and spread the mixture on both sides of the salmon. Allow to marinate about 30 minutes.
- Meanwhile, preheat grill or broiler. Heat the remaining olive oil in a small frying pan and saute the sage leaves until they are crisp. Drain them on paper towels.
- Season the salmon with salt and grill or broil the fillet about six minutes on each side or until it reaches the desired degree of doneness. Sprinkle with sauteed sage leaves, garnish with remaining lemon cut into quarters and serve.
Nutrition Facts : @context http, Calories 685, UnsaturatedFat 38 grams, Carbohydrate 7 grams, Fat 55 grams, Fiber 4 grams, Protein 42 grams, SaturatedFat 10 grams, Sodium 625 milligrams, Sugar 1 gram, TransFat 0 grams
ORANGE THYME SALMON
I got this out of a grocery store coupon book. We use this one a lot. It's really easy and uses ingredients that are always on hand. It's quick and the flavor is light, but great.
Provided by mplsgirl
Categories Very Low Carbs
Time 20m
Yield 2 serving(s)
Number Of Ingredients 9
Steps:
- Combine olive oil, mustard, thyme, orange juice,and a little salt and pepper. Rub on salmon.
- Heat grill or broiler to high. Sear salmon - 1-2 min on each side.
- Reduce heat to med. Cook salmon about 5 min per side. During last minute, top with orange slices.
Nutrition Facts : Calories 496.3, Fat 18.7, SaturatedFat 2.8, Cholesterol 165.4, Sodium 466.9, Carbohydrate 14.5, Fiber 3.2, Sugar 9.4, Protein 65.4
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