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Fast & Easy Dinner: Salmon and Escarole Packets

partysugar — Tue, 10 Nov 2009 10:15:10 -0800

For a quick-cooking, healthy, and delicious meal, look no further than this recipe for salmon and greens in papillote. Crisp bitter escarole acts as a bed for the moist salmon and simple garlic-butter-tarragon sauce. The whole thing is wrapped in parchment paper and baked in the oven. The resulting dish is a package waiting to be opened and devoured. Although it's an uncomplicated technique, the final presentation makes this fish ideal for impromptu weeknight entertaining. To look at the recipe, read more.

Salmon and Escarole Packets
From Eating Well

Ingredients

2 tablespoons butter
2 lemons
2 tablespoons minced fresh tarragon, or 1 teaspoon dried
2 cloves garlic, minced
6 cups chopped escarole, romaine lettuce or spinach
1 bunch scallions, thinly sliced
3/4 teaspoon salt, divided
1/2 teaspoon freshly ground pepper, divided
1-1 1/4 pounds skinned salmon fillet, preferably wild Pacific, cut into 4 portions

Directions

Preheat oven to 400°F.
To prepare packets, start with four 20- to 24-inch-long pieces of parchment paper or foil. Fold in half crosswise. With the parchment or foil folded, draw half a heart shape on one side as you would if you were making a Valentine. Use scissors to cut out the heart shape. Open up the heart.
Combine butter with the juice of 1 lemon in a small pan; melt over low heat. Remove from the heat and stir in tarragon and garlic. Reserve 2 tablespoons for the fish.
Combine the rest of the sauce in a large bowl with escarole (or lettuce or spinach), scallions, 1/4 teaspoon salt and 1/4 teaspoon pepper; toss to coat.
Place one-fourth of the greens mixture (about 1 1/4 cups) on one side of each open heart fairly close to the crease and leaving at least a 1-inch boarder around the edges for folding.
Place 1 piece of fish on top of each portion of greens. Season with the remaining 1/2 teaspoon salt and pepper. Brush the reserved sauce on the fish. Slice the remaining lemon and top the fish with the lemon slices.
Close the packet to cover the ingredients. Starting at the top, seal the packet by folding the edges together in a series of small, tight folds. Twist the tip of the packet and tuck it underneath to help keep the packet closed. Place the packets on a large rimmed baking sheet (packets may overlap slightly).
Bake until the fish is just cooked through and the greens are wilted, about 15 minutes. Carefully open one package to check for doneness;be cautious of the steam.) Let the packets rest unopened for 5 minutes before serving.

Serves 4.

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Reader Recipe: Roasted Salmon with Cucumber Tomato Dill Salad

YumSugar — Wed, 13 Jun 2007 13:13:13 -0700

I was checking out all the great recipes over on TeamSugar and came across this gorgeous roasted salmon with cucumber, tomato & dill salad posted by friedwonton. It looks perfect for a light summer meal, and I love how all the color jumps off the plate. Speaking of plate, she's even included plating directions in her recipe! To check it out, read more

This recipe was submitted by TeamSugar member friedwonton:

Ingredients
1/4 lb of salmon filet
1 lemon
1/2 tomato (you can also use grape or cherry tomatoes as well)
1/4 of a small red onion
1/2 cucumber
spring mix greens
white vinegar
olive oil
fresh dill
kosher or sea salt
ground pepper

Serving: 1

Cucumber Tomato Dill Salad
1) Cut the red onion in medium thick slices.
2) Cut the tomato into 4 wedges. If you are using grape or cherry tomatoes, cut them in halves.
3) Cut the cucumber in half and then at an angle.
4) In a large bowl, add a splash of white vinegar and a drizzle of olive oil. Mix well.
I do not measure the amount of vinegar and olive oil I use, but always start with a small amount and then slowly increas the ingredients depending on your taste level.
5) Add a pinch of salt to taste. Mix well.
6) Add the fresh dill.
7) Placed the onion slices, tomatoes, and cucumber into the bowl. Coat well.
8 ) Place the salad aside in the refrigerator.
This salad can be made the day before and actually taste a lot better as it gets the chance to marinate.

Roasted Salmon
1) Preheat oven to 400 degrees F.
Don't feel like heating up the big kitchen oven? You can roast the salmon in a toaster over (as I did for the picture above), cook it on the grill, or on the stove.
2) With a zester, zest half of the lemon. Set aside.
3) After zesting, cut the lemon in half.
4) Cut medium thick slices of the half lemon. Set aside
5) Drizzle and rub olive oil on the salmon.
6) Salt and pepper it all over.
7) Create a little bed of lemon slices on the roasting pan for the salmon.
8 ) Place in the oven.
For a 1/4 lb of salmon it will usually takes 12 to 15 minutes, depending how well you like your salmon to be cooked.

Plating
1) Place the salmon with the bed of lemon on one side of the plate.
2) Lightly squeeze a little bit of lemon juice on the salmon.
3) Garnish with lemon zest and a slice of lemon on top.
4) Place the spring mix greens next to the salmon.
5) Top the bed of spring mix with the cucumber tomato dill salad.
6) ENJOY!!

Healthy Recipe: Poached Salmon with Curried Yogurt Sauce

FitSugar — Sun, 22 Jun 2008 03:30:00 -0700

In this crazy heat, no one wants to turn on the oven. This salmon dish is easy to make, requires only one pan, and is cooked completely on the stove top. In other words, it is a perfect recipe for a hot Summer's day. This recipe called for a pound and a half of salmon. The wild salmon at my local fish market was beautiful but came with a very high price tag. I found a piece that was half the size the recipe originally called for and the extra meat wasn't missed. Serve this dish over brown rice for a complete meal. A crisp arugula salad makes a nice side as well.

To see the recipe just read more.

Poached Salmon With Curried Yogurt Sauce
Adapted from Everyday Food

Ingredients

coarse salt and ground pepper
1 pound green beans, ends trimmed
4 medium carrots, cut into sticks similar size to the beans
3/4 pound wild salmon
1 cup plain low fat yogurt
2 tablespoons curry powder
1/4 cup chopped cilantro

Directions

In a skillet with a tight fitting lid, pour 1/2 inch water; bring to a boil, and season generously with salt. Add green beans and carrots. Return water to a simmer, cover skillet, and steam until veggies are crisp-tender, 4 to 6 minutes.

Transfer to a colander; rinse with cold water to stop the cooking process.
Rinse skillet with cold water to cool it down. Place salmon in skillet and add cold water to cover; season with salt. Bring water to a boil over high heat;

cover skillet, and remove from heat. Set aside until salmon is opaque throughout, about 20 minutes. Remove from skillet, and let cool.
In a small bowl, stir together yogurt, curry powder, and cilantro; season with salt and pepper.
Break salmon into large pieces over veggies. Top with yogurt cilantro sauce.
Serve on top of brown rice to add a whole grain carb to the meal.

Serves 4

You can make all the elements of this dish ahead of time and simply bring them all to room temperature before serving.

Also, play around with the sauce if you have a chance. I added extra coriander, cumin and turmeric.

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Reader Recipe: Salmon with Puff Pastry and Pesto

YumSugar — Fri, 21 Sep 2007 01:03:55 -0700

I was checking out all the great recipes in the Food & Entertaining channel, when I came across this colorful salmon with puff pastry and pesto that TeamSugar member rlveronica cooked up. It's simple to make, and whips up in no time at all. It's also quite colorful and flavorful and is bound to be a hit. To cook up this meal for dinner tonight, read more

Submitted by TeamSugar member rlveronica
From Giada De Laurentiis, Food Network

So easy to make! It's a great hit too!

Recipe Summary
Difficulty: Easy
Prep Time: 5 minutes
Cook Time: 10 minutes
Yield: 4 servings

You'll need:
4 pieces of purchased puff pastry, each cut to be just larger than a piece of salmon
4 (4 to 6-ounce) pieces salmon
1/4 cup sliced almonds
1/4 cup purchased pesto
2 tomatoes, sliced

Directions:
Preheat the oven to 400 degrees F.
On a foil-lined baking sheet, place the 4 pieces of puff pastry. Also place the 4 pieces of salmon, being careful to make sure they are not touching. Sprinkle each piece of salmon with 1 tablespoon of the sliced almonds. Bake for 10 minutes.

To serve, place each piece of puff pastry on a plate. Top each puff pastry with 1 tablespoon of pesto. Top the pesto with 2 slices of tomatoes each. Top the tomatoes with the salmon and serve.

Source

Fast & Easy Dinner: Gingery Salmon With Peaches

partysugar — Wed, 29 Jul 2009 07:50:48 -0700

When it comes to Summer's stone fruits, don't be afraid to think beyond sweet preparations. In this recipe, ripe peaches are thrown on the grill and served alongside salmon and red onions.

As the peaches cook, they become juicy and caramelized. The final dish is drizzled with a gingery vinaigrette.

For the perfect midweek pick-me-up, serve this sophisticated Summer meal with a chilled glass of white wine. Check out the recipe.

Fast & Easy Dinner: Barbecued Salmon With Nectarine Salsa

partysugar — Tue, 07 Jul 2009 06:50:58 -0700

One of the ways my dad first introduced our family to fish was by serving it with a fresh fruit salsa. He would take a mild flaky fish, like mahi mahi or halibut, and top it with a mixture of pineapple, strawberries, and melon. This recipe applies the same technique to grilled salmon. The sweetness of the nectarine and blueberry salsa balances out the spiciness of the barbecue sauce. Pecans - an interesting addition - provide a much-needed crunch. For a complete meal, serve with a side of lightly dressed mixed greens. Check out the recipe here

Monday's Leftovers: Salmon With Sugar Snap Peas Over Rice

YumSugar — Mon, 08 Jun 2009 08:00:08 -0700

Salmon is remarkably versatile and can be cooked to perfection in a multitude of different ways, from roasting to searing to grilling. One of my favorite ways to prepare this pink-fleshed fish is by poaching it in water until it's just barely cooked through, which results in an ultra-moist piece of seafood.

Work a savory salmon dinner into your hectic schedule tonight by adding leftover fillets to an already-simmering pot of rice. Cooking multiple elements of a dish together simultaneously not only saves time, but it also saves resources like water and energy. Bring together this one-pot dinner in under 30 minutes when you read more.

Salmon With Sugar Snap Peas Over Rice
From Real Simple

Ingredients

1 cup long-grain white rice
1 pound salmon fillet, skin removed
Kosher salt and pepper
4 ounces sugar snap peas, trimmed
1/3 cup low-sodium soy sauce
4 scallions, trimmed and sliced
2 tablespoons rice vinegar
1 tablespoon grated ginger
1 tablespoon dark brown sugar

Directions

Mix the rice and 2 1/3 cups water in a medium skillet. Bring to a boil. Reduce heat to low and simmer, covered, for 10 minutes.
Slice the salmon on a diagonal into four 3/4-inch-thick pieces. Season with 1/4 teaspoon salt and 1/4 teaspoon pepper. Place on top of the partially cooked rice. Cover and cook 7 minutes.
Scatter the peas over the salmon and rice. Cover and cook until the rice and peas are tender and the salmon is opaque and beginning to flake, 3 to 5 minutes.
Mix the soy sauce, scallions, vinegar, ginger, and sugar in a small bowl. Spoon the sauce over the salmon, rice, and peas and serve.

Serves 4.

Nutritional information per serving: Calories 418, Protein 32g, Carbohydrate 49g, Sugar 5g, Fiber 2g, Fat 9g, Sodium 706mg

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'Wich of the Week: Smoked Salmon With Wasabi Cream Cheese

YumSugar — Wed, 11 Mar 2009 14:00:12 -0700

I don't often buy German-style dark rye bread, but when I spotted some at Trader Joe's the other day, I knew it would be perfect for the Swedish-inspired salmon sandwiches I'd been wanting to make. I ditched the original recipe's finger-sandwich suggestion and made full-size but dainty sandwiches instead. Layering smoked fish on dark bread definitely has a Scandinavian feel, but the wasabi cream cheese adds an eye-opening Japanese kick.The nutty bread combined with velvety fish, creamy avocado, and even creamier spread makes for a cold sandwich that's hearty enough for dinnertime. My only complaint was that the wasabi - which I love - was too subtle. Next time, I'd mix in more, and if you like the tingly mustard, I suggest you do the same. To get the easy recipe, read more.

Smoked Salmon Sandwiches With Avocado and Wasabi Cream Cheese
Modified From Dave Lieberman

Ingredients

1 tablespoon wasabi powder
2 teaspoons water
8 ounces cream cheese, room temperature
8 slices German-style rye bread
1 ripe Hass avocado
1/2 lemon
8 ounces smoked salmon, thinly sliced

Directions

Mix wasabi powder and 2 teaspoons water in medium bowl to form paste. Add cream cheese and stir with a rubber spatula until well combined.

Place all bread slices on work surface. Spread each slice with a thin, even layer of the cream cheese.

Cut the avocado in half lengthwise and twist the 2 halves apart and remove the pit. Use a spoon to remove the avocado flesh from one half. Slice the each half into 1/8-inch slices. Place the avocado slices in a bowl and squeeze juice from 1/2 lemon over avocado slices and toss gently.
Cover each bread slice with a single layer of salmon, followed by a layer of avocado slices.

Top each sandwich with remaining slice of bread.

Makes 4 sandwiches.

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Sunday BBQ: Grilled Salmon With Lime Butter

YumSugar — Sun, 07 Jun 2009 06:00:38 -0700

After a week of eating flavorful yet indulgent meals like barbecue, pizza, and chicken Parmesan, I'll be lighting up the grill for a simple, unembellished fillet of wild salmon for dinner tonight.

If you haven't had fish with lime zest before, give the technique a try: it lends a clean, bright note that enhances the freshness of the fish. Get grilling when you read more.

Grilled Salmon With Lime Butter
From Gourmet

Ingredients

Salmon:
6 (6-oz) pieces center-cut salmon fillet (about 1 inch thick) with skin
1 1/2 teaspoons finely grated fresh lime zest

Lime Butter:
1 large garlic clove, chopped
1/4 cup fresh lime juice
1 teaspoon salt
1/2 teaspoon black pepper
1 stick (1/2 cup) unsalted butter, melted

Directions

Make lime butter: Purée garlic with lime juice, salt, and pepper in a blender until smooth. With motor running, add melted butter and blend until emulsified, about 30 seconds.
Make salmon: Prepare grill for cooking over medium-hot charcoal (moderate heat for gas).
Season salmon all over with salt and pepper, then grill, flesh sides down, on lightly oiled grill rack (covered only if using gas grill) 4 minutes. Turn fillets over and grill (covered only if using gas grill) until just cooked through, 4 to 6 minutes more. Sprinkle fillets with zest and top each with 1 tablespoon lime butter sauce.

Serves 6.

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Seriously, You Can Make Salmon in Your Dishwasher

YumSugar — Thu, 13 Mar 2008 16:23:56 -0700

Kym Douglas and Cindy Pearlman, authors of The Black Book of Hollywood Diet Secrets, appeared on The Early Show this morning to give away some of their secrets. While they mostly spilled the beans on diet tips, there was one thing that stood out to me: dishwasher salmon. That's right I said dishwasher. You just seal the fish up in foil, toss it in the dishwasher and let it go. The steam, along with a waste of power and water, cooks it through. Just be sure you don't use any soap.

If you think this sounds totally wacko then I should let you know that this is not the first time this has been done. Bob Blumer, aka The Surreal Gourmet, has poached salmon in more than 100 dishwashers on three continents. His recipe actually looks pretty good and comes complete with a piquant sauce. I don't know if I can actually endorse this method, it seems like a waste of energy, but I do think it would be fun to tell your guests you made it in the dishwasher. If you want to try it yourself, get his recipe when you read more.

Dishwasher Salmon
From Bob Blumer, The Surreal Gourmet

Ingredients

4 6-ounce salmon fillets
4 tablespoons freshly squeezed lemon juice
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper
heavy duty aluminum foil

Dill Sauce:
2 tablespoons butter
2 leeks, white part only, finely chopped, then thoroughly washed
1 jalapeño chili, seeds and membranes removed, finely diced
2 garlic cloves, minced
1 cup vegetable or chicken stock
1 1/2 cups lightly packed fresh dill, stems removed before measuring
2 tablespoons freshly squeezed lemon juice
1/4 teaspoon salt
1/2 teaspoon freshly ground black pepper
1/4 cup sour cream

Directions

Cut two 12-inch square sheets of aluminum foil.
Place two fillets side by side on each square and fold up the outer edges.
Drizzle 1 tablespoon lemon juice over each fillet. Season with salt and pepper.
Fold and pinch the aluminum foil extra tightly to create a watertight seal around each pair of fillets. Make sure the packet is airtight by pressing down on it gently with your hand. If air escapes easily, rewrap.
Place foil packets on the top rack of the dishwasher. Run dishwasher for the entire "normal" cycle.
When cycle is complete, take out salmon, discard foil, place one fillet on each plate, and spoon a generous serving of dill sauce overtop.

Don’t have a dishwasher? Bake foil-wrapped packets in a preheated 400°F oven for 12 minutes.

Sauce

Melt the butter over medium heat in a sauté pan.
Add the leek, jalapeño, and garlic and sauté for about 5 minutes, or until the leeks are translucent-but not brown.
Reduce heat to medium and add the stock. Simmer, uncovered, for 15 minutes. (Adjust heat as required to maintain simmer.) The liquid should reduce by half.
Remove from heat and let cool.
Transfer to a blender or food processor and add the dill, lemon juice, salt, and pepper. Puree until smooth. Reserve and reheat just before serving. Stir in the sour cream at the last minute.

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