Time 20m Yield 4 serving(s) Number Of Ingredients 6 Steps:
Preheat oven to 450°F. Line a baking sheet or shallow baking dish with foil. Place the salmon fillet or steaks skin-side down on the prepared baking sheet. Stir together the sauce ingredients and spoon or spread the mixture over the salmon. Sprinkle with sesame seeds. Bake for 11-12 minutes per inch, until the fish flakes with a fork. Use a thin spatula to remove the fish from the pan, and try to leave the skin behind on the foil. Serve immediately.
Time 30m Yield 4 servings. Number Of Ingredients 8 Steps:
Sprinkle salmon with salt. In a large nonstick skillet, heat oil over medium heat. Place salmon in skillet, skin side up; cook until fish just begins to flake easily with a fork, 4-5 minutes on each side. Remove from pan; keep warm., In same skillet, combine water, vinegar, lemon juice and brown sugar. Bring to a boil; cook until liquid is reduced to about 1/3 cup, stirring occasionally. Serve salmon with sauce; sprinkle with pepper.
Time 45m Yield 4 Number Of Ingredients 8 Steps:
Preheat oven to 375 degrees F (190 degrees C). Dip salmon fillets in melted margarine, covering both sides. Place in a baking dish. Squeeze lemons evenly over each fillet. Whisk balsamic vinegar, soy sauce, sugar, and garlic together in a bowl; spoon over salmon fillets. Sprinkle with parsley; drizzle any remaining butter over fillets. Bake in the preheated oven until fish is opaque and flakes easily with a fork, about 30 minutes. Remove from oven and cover with aluminum foil for 3 minutes before serving.
Time 50m Yield 4 servings Number Of Ingredients 16 Steps:
For the crab cake mix: Gently mix the crab meat with the mayonnaise, lemon juice, mustard, seafood seasoning and Worcestershire sauce in a large bowl. Form four 4-ounce crab cakes. Preheat the oven to 475 degrees F. For the salmon: Make a small vertical pocket in each piece of salmon. Place a slice of Brie on the bottom of the pocket, top with 1 crab cake and another slice of Brie. Place the salmon in a large baking dish and add enough water to reach one-quarter of the way up the side of the salmon. Bake until pale and cooked through, 12 to 15 minutes. For the asparagus and sauce: Bring a large pot of salted water to a boil. Cook the asparagus just until crisp tender and bright green. Drain and plunge into an ice bath to stop the cooking. Put the vinegar and shallots in a saute pan and cook over medium heat until vigorously bubbling and reduced by three-quarters, about 2 minutes. Add a pinch salt and pepper, reduce the heat to low and slowly stir in the butter. If the sauce is too thin, continue to simmer over very low heat until desired thickness. In a second saute pan, heat the oil over medium-high heat until hot. Add the asparagus, season with salt and pepper and cook until warmed through. (The asparagus is already cooked so don’t saute it too long.) Serve the salmon and asparagus over wild rice. Spoon over the sauce.
Time 1h Yield 4 servings Number Of Ingredients 14 Steps:
For the glaze: In a small saucepan, bring the vinegar, maple syrup, mustard and garlic to a boil over medium heat. Reduce the heat to a simmer and cook until thick, about 12 minutes. Set aside to cool for 5 minutes. For the salmon: Position a rack in the center of the oven and preheat the oven to 400 degrees F. Line a small baking sheet with parchment paper. Arrange the salmon on the baking sheet. Drizzle both sides of the salmon with the olive oil and season with 1 teaspoon salt and 1/2 teaspoon pepper. Roast until the salmon is cooked through and flakes easily with a fork, 8 to 10 minutes. Set aside to cool for 10 minutes. For the vegetables: In a medium skillet, heat the olive oil over medium-high heat. Add the shallots, 1 teaspoon salt and 1/4 teaspoon pepper, and cook until the shallots are softened, about 3 minutes. Add the garlic and cook until aromatic, about 30 seconds. Add the edamame and snap peas and cook until warmed through, about 3 minutes. Season with salt and pepper. Divide the vegetable mixture among 4 serving plates. Top with a piece of salmon and drizzle with the glaze.
Time 30m Yield 6 Number Of Ingredients 8 Steps:
Preheat oven to 400 degrees F (200 degrees C). Line a baking sheet with aluminum foil, and spray with non-stick cooking spray. Coat a small saucepan with non-stick cooking spray. Over medium heat, cook and stir garlic until soft, about 3 minutes. Mix in white wine, honey, balsamic vinegar, mustard, and salt and pepper. Simmer, uncovered, for about 3 minutes, or until slightly thickened. Arrange salmon fillets on foil-lined baking sheet. Brush fillets with balsamic glaze, and sprinkle with oregano. Bake in preheated oven for 10 to 14 minutes, or until flesh flakes easily with a fork. Brush fillets with remaining glaze, and season with salt and pepper. Use a spatula to transfer fillets to serving platter, leaving the skin behind on the foil.
Time 30m Yield 8 servings. Number Of Ingredients 11 Steps:
Preheat oven to 425°. Place salmon in a greased 15x10x1-in. baking pan. In a small bowl, mix orange zest, vinegar, honey and salt; spread over fillets., Roast 15-18 minutes or until fish just begins to flake easily with a fork. Meanwhile, in a small saucepan, mix cornstarch and orange juice. Bring to a boil; cook and stir 1 minute or until thickened. Stir in honey, vinegar and salt; serve with salmon.
Time 20m Yield 4 serving(s) Number Of Ingredients 8 Steps:
Stir together vinegar, water, lemon juice and brown sugar in a small bowl. Pat salmon dry and season with salt and pepper. Heat oil in a 12" nonstick skillet over moderately high heat but not smoking. Increase heat to high, add salmon skin side up, and sear until well browned (about 4 minutes). Turn fish over and sear until just cooked through (3 to 4 minutes more). Transfer salmon to plates and carefully add vinegar mixture to skillet (liquid will bubble vigorously and steam.). Simmer, stirring until thickened and reduced to about 1/3 cup (about 2 minutes). Spoon glaze over salmon.
