July 10, 2009 at 2:42 pm (7 ingredients or less, carrots, celery, coarse kosher salt, lemons, Main Dish, onion, Quick Dishes, salmon fillets, stovetop)
Prep: 10 minutes
Total: 25 minutes
Serves 4
2 carrots, cut into 1-inch pieces
1 celery stalk, cut into 1-inch pieces
1 small onion, peeled and halved
1/2 lemon, thinly sliced
Coarse salt
4 skinless salmon fillets (6 ounces each and about 1 inch thick)
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In a large, deep, straight-sided skillet or heavy pot, combine carrots, celery, onion, lemon, 1 1/2 teaspoons salt, and 6 cups water. Bring to a boil; reduce to a simmer, cover, and cook 8 minutes.
Season salmon with salt and gently lower into simmering liquid (liquid should just cover fish). Reduce to a very gentle simmer. Cover and cook until salmon is opaque throughout, about 5 minutes (longer for thicker fillets). Using a wide slotted spatula, remove salmon from liquid.
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May 23, 2009 at 12:52 pm (baby arugula, canned cannellini beans, canned salmon, celery, dijon mustard, italian dressing, no-cook, parsley, pitted ripe olives, Quick Dishes, red onion, sandwich rolls, Sandwiches)
Serves 4.
1/3 C Italian dressing
1 T Dijon mustard
14.75 oz canned red or pink salmon
15.5 oz canned cannellini beans, drained and rinsed
1/2 C diced celery
1/4 C chopped red onion
1/4 C chopped black olives
2 T chopped parsley
4 hero rolls
Baby arugula
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Mix Italian dressing with mustard. Flake salmon in large bowl; toss with beans, celery, onion, olives, parsley and 3 T dressing mixture.
Split rolls lengthwise in half. Remove some of the bread from the top half; brush insides with remaining dressing. Evenly divide salmon mixture onto rolls; top with some baby arugula and bread tops.
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May 22, 2009 at 2:28 pm (7 ingredients or less, broiler, cracked pepper, garlic, kosher salt, limes, Main Dish, Quick Dishes, salmon fillets, vegetable cooking spray)
Serve with Quinoa-Vegetable Salad for a quick, satisfying meal.
4 (6-oz) salmon fillets (about 3/4″-thick)
Cooking spray
2 t grated lime rind
1/2 t kosher salt
1/2 t cracked black pepper
1 garlic clove, minced
Lime wedges (optional)
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1. Preheat broiler
2. Place fish, skin sides down, on a broiler pan coated with cooking spray. Combine remaining ingredients except lime wedges; sprinkle over fish. Broil 7 minutes or until fish flakes easily when tested witha fork or until desired degree of doneness. Serve with lime wedges, if desired. Yield: 4 servings.
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April 22, 2009 at 10:06 am (7 ingredients or less, cod fillets, garlic, grape tomatoes, Main Dish, olive oil, oven, pepper, salmon steaks, salt, swordfish steaks, thyme leaves)
Active: 5 minutes
Total: 27 minutes
Serves 4.
1 pint grape tomatoes
1 1/2 T chopped fresh thyme, divided
4 salmon steaks or fillets (6 to 8 oz each)
2 t olive oil
1/4 t salt, divided
1/4 t pepper, divided
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Heat oven to 425 degrees. Line a rimmed baking pan with nonstick foil.
Toss tomatoes, 1 T of the thyme, olive oil, and 1/8 t each salt and pepper on baking pan. Roast 10 minutes.
Remove from oven. Push tomato mixture to one side of pan. Add salmon to other side. Sprinkle salmon with remaining salt, pepper and thyme. Roast 10 minutes or until salmon is just cooked through and tomatoes are tender.
To serve, spoon tomatoes and juices over salmon.
Variations: Add some minced garlic to the tomato mixture. Try with swordfish steaks or cod fillets.
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April 16, 2009 at 5:09 pm (ancho chile, ancho chili powder, broiler, chili powder, cilantro, granulated sugar, ground cumin, Main Dish, olive oil, salmon fillets, salt, stovetop, sweet potatoes, vegetable cooking spray)
Work: 15 minutes
Total: 20 minutes
Serves 4
2 medium sweet potatoes, scrubbed
1 T sugar
1 t salt
1 t ground cumin
1 t ground ancho chile or chili powder
4 (5 oz each) skinless salmon fillets
1 T olive oil
Cilantro sprigs
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1. Heat broiler to high and cut potatoes lengthwise into 1/4″-thick slices. Combine sugar, salt, cumin and ancho chile. Place sweet potatoes on the greased rack of an unheated broiler pan. Coat both sides of potato slices with cooking spray; sprinkle both sides with about half the sugar mixture. Broil 4 to 6″ from heat for 10 minutes or until tender, turning once.
2. Meanwhile, rinse salmon, pat dry and sprinkle with remaining sugar mixture. In a large skillet, cook salmon in hot oil over medium heat, turning once halfway through cooking, 8 to 12 minutes or until fish flakes easily when tested with a fork. Serve potatoes and salmon with cilantro sprigs.
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April 15, 2008 at 5:05 pm (button mushrooms, cilantro, grapefruit, ground coriander, ground cumin, Main Dish, pepper, salmon fillets, salt, stovetop)
Grapefruit Salmon
Dust a 6-oz salmon fillet with cumin, ground coriander, salt and pepper. Add to a pan with 1/2 cup sliced button mushrooms and 4 sprigs cilantro, chopped. Cook on medium heat for 2-3 minutes per side. Top with 5 diced grapefruit segments and serve.
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March 16, 2008 at 4:53 pm (7 ingredients or less, canned salmon, dijon mustard, egg whites, grill, lemon juice, Main Dish, plain breadcrumbs, scallions, stovetop)
GRILLED ALASKA SALMON BURGERS
1 14-3/4 oz. can Alaska Salmon (or 2 cans, 7-1/2 oz.)
2 tbsp. lemon juice
1-1/2 tbsp. Dijon-style mustard
¾ cup dry breadcrumbs
½ cup sliced green onions
3 egg whites
Drain and flake salmon. Combine lemon juice and mustard. Blend flaked salmon with breadcrumbs, green onions, and lemon juice-mustard mixture. Mix in egg whites until well blended. Form mixture into 4 patties and cook on a lightly oiled grill or sauté in skillet until golden brown on both sides. Serve each burger on a bun with lettuce, tomato slices, and condiments as desired. Makes 4 servings.
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