Salmon Recipes Oven with Sauce Grilled Easy for Christmas Pinoy Healthy With Rice Pan Indian Style : Healthy Salmon Recipes Salmon Recipes Oven With Sauce Grilled Easy For Christmas Pinoy Healthy With Rice Pan Indian Style Photos

Healthy Salmon Recipes Biography

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Recipe 1: Salmon With Sautéed Tomatoes

Ingredients:
1 cup couscous
2 pints grape tomatoes
kosher salt and black pepper
2 tablespoons olive oil
1/4 cup dill, chopped
4 6-ounce skinless salmon fillets

Directions:
1. Cook the couscous according to the package directions.
2. Heat 1 tablespoon of the oil in a large nonstick skillet over medium-high heat. Cook the tomatoes with ¼ teaspoon kosher salt until soft, 4 to 6 minutes. Fold in dill; transfer to a plate.
3. Season the salmon with ½ teaspoon each salt and pepper. Cook in the remaining oil in the skillet until opaque throughout, 4 to 6 minutes per side. Serve with the tomatoes and couscous.

Recipe 2: Roasted Salmon With Pesto Vegetables

Ingredients:
2 bell peppers, thinly sliced
1 small red onion, thinly sliced
4 slices bread, torn
2 tablespoons olive oil
4 6-ounce skinless salmon fillets
kosher salt and black pepper
1/4 cup pesto

Directions:
Heat oven to 450° F. On a rimmed baking sheet, toss the peppers, onion, and bread with the oil. Nestle salmon fillets in the mixture; season with ¾ teaspoon salt and ¼ teaspoon pepper. Roast until the salmon is opaque throughout and the vegetables are tender, 8 to 10 minutes. Serve topped with the pesto.

Recipe 3: Salmon Tacos With Cabbage Slaw

Ingredients:
1 pound skinless salmon fillet
1 teaspoon cumin
kosher salt and black pepper
3 tablespoons olive oil
2 cups thinly sliced red cabbage
1 avocado, chopped
3 tablespoons lime juice
8 corn tortillas, warmed
cilantro

Directions:
1. Season the salmon with the cumin and ¼ teaspoon each kosher salt and black pepper. Cook in 1 tablespoon of the oil in a large nonstick skillet over medium-high heat until opaque throughout, 4 to 6 minutes per side; flake.
2. Meanwhile, toss the cabbage and avocado with lime juice, the remaining oil, and ½ teaspoon kosher salt.
3. Serve the salmon in tortillas with the slaw and cilantro.

Recipe 4: Salmon and Arugula Salad

Ingredients:
3/4 pound skinless salmon fillet
kosher salt and black pepper
1 tablespoon olive oil
2 bunches arugula
1 15.5-ounce can chickpeas, rinsed
1/4 small red onion, sliced
1/2 cucumber, sliced
1/4 cup kalamata olives, sliced
1/4 cup vinaigrette

Directions:
1. Season the salmon fillet with ¼ teaspoon each kosher salt and black pepper. Cook in the oil in a large nonstick skillet over medium-high heat until opaque throughout, 4 to 6 minutes per side; let cool and flake.
2. Toss with the arugula, chickpeas, onion, cucumber, olives, and your favorite vinaigrette.

Recipe 5: Salmon With Fennel and Carrots

Ingredients:
1 bulb fennel, sliced
2 carrots, sliced
1 shallot, sliced
1/4 cup dry white wine
4 6-ounce salmon fillets
kosher salt and black pepper
1 lemon, sliced

Directions:
Heat oven to 400° F. In a 9-by-13-inch baking dish, toss the fennel with the carrots, shallot, and wine. Top with the salmon fillets; season with ¾ teaspoon kosher salt and ¼ teaspoon black pepper. Top with the lemon slices. Cover with foil and roast until the salmon is opaque throughout, 30 to 35 minutes. Sprinkle with the chopped fennel fronds before serving.

Recipe 6: Spicy Salmon With Bok Choy and Rice

Ingredients:
1 cup long-grain white rice
2 tablespoons honey
1 tablespoon soy sauce
1/4 teaspoon crushed red pepper
4 6-ounce skinless salmon fillets
1 pound baby bok choy

Directions:
1. Cook the rice according to the package directions.
2. Meanwhile, combine the honey, soy sauce, and red pepper. On a foil-lined rimmed baking sheet, broil the salmon fillets until opaque throughout, 8 to 10 minutes, basting with the honey mixture during the last 3 minutes.
3. Steam baby bok choy (cut into quarters) until tender, 8 to 10 minutes. Serve with the salmon and rice.

Recipe 7: Buttery Pasta With Salmon and Leeks

Ingredients:
3/4 pound spaghetti
1 pound skinless salmon fillet
kosher salt and black pepper
4 tablespoons unsalted butter
2 leeks, sliced
chives, chopped

Directions:
1. Cook the spaghetti according to the package directions.
2. Meanwhile, season salmon with ¾ teaspoon kosher salt and ¼ teaspoon black pepper. Cook in 2 tablespoons of the butter in a large nonstick skillet over medium-high heat until opaque throughout, 4 to 6 minutes per side; remove and flake. Add the leeks to the skillet and cook until tender, 4 to 6 minutes.
3. Toss the spaghetti with the salmon, leeks, remaining butter, and chives.

Recipe 8: Horseradish Salmon Burgers

Ingredients:
1 pound skinless salmon fillet
2 scallions, sliced
2 large eggs
1/3 cup bread crumbs
3 tablespoons prepared horseradish
kosher salt and black pepper
2 tablespoons olive oil
4 soft buns
1/2 cup mayonnaise
lettuce
beet chips

Directions:
1. In a food processor, pulse the salmon, scallions, eggs, bread crumbs, horseradish, ¾ teaspoon kosher salt, and ¼ teaspoon black pepper until coarsely chopped; form into 4 patties.
2. Cook the patties in the oil in a large nonstick skillet over medium heat until opaque throughout, 6 to 7 minutes per side.
3. Form sandwiches with the buns, mayonnaise, and lettuce. Serve with beet chips.

Recipe 9: Mustard-Glazed Salmon With Peas

Ingredients:
4 6-ounce skinless salmon fillets
2 tablespoons Dijon mustard
1 teaspoon olive oil
1 teaspoon chopped fresh thyme
2 slices bacon, cut-up
1 10-ounce bag frozen peas
kosher salt and black pepper

Directions:
1. Heat the oven to 450° F. Place the salmon fillets on a rimmed baking sheet. Combine the Dijon mustard, olive oil, and thyme. Spread on the salmon and roast until opaque throughout, 8 to 10 minutes.
2. Brown the bacon in a medium skillet over medium heat, 12 to 14 minutes. Add the peas and ¼ teaspoon each kosher salt and black pepper; cook until heated through, 2 to 3 minutes. Serve with the salmon.

Recipe 10: Salmon, Radicchio, and Farro Salad

Ingredients:
1 cup farro
3/4 pound skinless salmon fillet
kosher salt and black pepper
1 tablespoon olive oil, plus 1/3 cup for dressing
1 small head radicchio, chopped
1/3 cup raisins
1/4 cup parsley
3 tablespoons lemon juice

Directions:
1. Cook the farro according to the package directions.
2. Meanwhile, season the salmon with ¼ teaspoon each kosher salt and black pepper. Cook in 1 tablespoon of the oil in a large nonstick skillet over medium-high heat until opaque throughout, 4 to 6 minutes per side; flake. Toss with the farro, radicchio, raisins, remaining olive oil, parsley leaves, lemon juice, and ½ teaspoon each kosher salt and black pepper.