Time 30m Yield 4 servings. Number Of Ingredients 14 Steps:
In a large bowl, combine the tomatoes, cucumber, avocado, onion, cilantro, jalapeno, lime juice and salt; set aside., Drizzle salmon with lime juice. Sprinkle with salt and cayenne pepper. In a large skillet, cook fillets in butter for 3-4 minutes on each side or until fish flakes easily with a fork. Serve with salsa.
Time 23m Yield 4 servings Number Of Ingredients 15 Steps:
For the salsa: Peel and trim the ends from each orange. Using a paring knife, cut along the membrane on both sides of each segment. Free the segments and add them to a medium bowl. Add the olive oil, lemon juice, parsley, scallions, mint, capers, orange zest, lemon zest, and red pepper flakes. Toss lightly and season with salt and pepper, to taste. Set aside. For the salmon: Put a grill pan over medium-high heat or preheat a gas or charcoal grill. Brush the grilling rack with vegetable oil to keep the salmon from sticking. Brush the salmon on both sides with the agave nectar and season with salt and pepper, to taste. Grill until the fish flakes easily and is cooked through, about 3 to 4 minutes on each side. Transfer the salmon to a platter and allow to rest for 5 minutes. Spoon the salsa verde on top of the salmon or serve on the side as an accompaniment.
Time 55m Yield 4 Number Of Ingredients 14 Steps:
Preheat oven to 350 degrees F (175 degrees C). Arrange salmon steaks in a shallow baking dish, and coat with the lemon juice. Season with rosemary, salt, and pepper. Top with lemon slices. Pour water into the dish. Bake for 30 to 40 minutes in the preheated oven, or until easily flaked with a fork. In a medium bowl, mix pineapple, onion, garlic, jalapeno, tomato, pineapple juice, red bell pepper, and yellow bell pepper. Cover, and refrigerate while fish is baking. Top fish with salsa to serve.
Yield 2 servings Number Of Ingredients 10 Steps:
Preheat the oven to 400˚F (200˚C). Cover a sheet pan with foil or parchment paper. Spread out potatoes on the pan and drizzle with olive oil. Season with salt, pepper, 2 cloves of garlic, and 1 tablespoon lemon juice. Bake for 30 minutes. Make salmon glaze. Combine salt, pepper, 1 tablespoon thyme, 2 garlic cloves, ginger, 2 tablespoons of olive oil, and 2 tablespoons of lemon juice. Mix well. Remove potatoes from the oven and push them to the top or side of your pan. Place your salmon fillets on the pan. Brush both sides of the salmon with the glaze. Place asparagus on the pan and top with 1 tablespoon olive oil, 1 tablespoon lemon juice, salt, and pepper. Sprinkle 1 tablespoon of thyme on the asparagus and potatoes. Bake for 10-12 minutes. (The salmon should flake easily with a fork when it’s ready.) Enjoy!
Time 1h Yield 4-6 serving(s) Number Of Ingredients 14 Steps:
Rinse and pat dry salmon filets. Season with a little lemon pepper and salt. Oil large sheet of heavy duty aluminum foil. Mix vegetables and remaining ingredients (except cheeses) in large bowl. Combine well. Place filets on foil and cover with vegetable mixture. Place a few pats of butter on top. Sprinkle with cheese. Cover with another large sheet of foil (also oiled to prevent cheese from sticking)and seal edges. Double wrap with foil (if using grill). Grill 10-15 minutes per side at medium heat, or bake at 375 about 30 minutes. Dish is done when fish flakes and vegetables are cooked but still firm.
Time 25m Yield 4 Number Of Ingredients 5 Steps:
Combine hoisin and Sriracha in a small bowl; mix well with a fork. Place a steamer in water in a stir-fry wok; bring water to a boil. Place salmon on the steamer and baste with hoisin mixture. Cover and cook until fish flakes easily with a fork, 7 to 10 minutes. Transfer salmon to a plate; remove steamer. Empty water and heat oil in the wok over high heat. Add stir-fry vegetables with any leftover hoisin mixture; cook until tender, about 5 minutes. Serve with salmon.
Yield 4 servings Number Of Ingredients 11 Steps:
In a large bowl, mix oil, salt, pepper, and paprika. Coat the salmon fillets with the marinade and refrigerate for 30 minutes. Grill the salmon on an 11 inch (28 cm) griddle pan on high heat for two minutes on each side. In a separate bowl, lightly toss avocados, ¼ red onion, the juice from one lime, 1 tablespoon olive oil, and salt to taste. Spoon avocado salsa on top of the cooked salmon. Top with finely cut cilantro. Enjoy!
Yield Makes 20 Servings Number Of Ingredients 8 Steps:
For salmon: Preheat oven to 350°F. Pat salmon dry inside and out with paper towels. Sprinkle inside and out with salt and pepper. Center 36x18-inch heavy-duty foil sheet over heavy large baking sheet. Spray foil with oil spray. Place salmon diagonally on foil. Stuff with lemon and herb sprigs. Close salmon opening. Drizzle oil over salmon. Spray another sheet of foil with oil spray. Place foil sprayed side down over salmon. Crimp foil sheet edges together to seal salmon completely. Bake salmon until meat thermometer inserted into thickest part of salmon registers 150°F, about 1 1/2 hours. Remove top sheet of foil. Spoon all juices from salmon into small saucepan. Peel off skin from top of salmon. Scrape off any dark salmon meat. Let salmon cool 1 hour at room temperature. Boil reserved salmon juice until reduced to 1/2 cup, about 4 minutes. Cool. Cover salmon and reduced salmon juice separately and refrigerate overnight. Place platter atop salmon. Invert salmon onto platter. Remove foil. Peel off skin. Scrape off any dark meat. Garnish with dill and lemon. Serve with salsa verde.
