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

Salmon Recipe Biography

Source(google.com.pk)

Recipe 1: Salmon Baked In Foil

Ingredients:
4 (5 ounces each) salmon fillets
2 teaspoons olive oil plus 2 tablespoons
Salt and freshly ground black pepper
3 tomatoes, chopped, or 1 (14-ounce) can chopped tomatoes, drained
2 chopped shallots
2 tablespoons fresh lemon juice
1 teaspoon dried oregano
1 teaspoon dried thyme

Directions:
1. Preheat the oven to 400 degrees F.
2. Sprinkle salmon with 2 teaspoons olive oil, salt, and pepper. Stir the tomatoes, shallots, 2 tablespoons of oil, lemon juice, oregano, thyme, salt and pepper in a medium bowl to blend.
3. Place a salmon fillet, oiled side down, atop a sheet of foil. Wrap the ends of the foil to form a spiral shape. Spoon the tomato mixture over the salmon. Fold the sides of the foil over the fish and tomato mixture, covering completely; seal the packets closed. Place the foil packet on a heavy large baking sheet. Repeat until all of the salmon have been individually wrapped in foil and placed on the baking sheet. Bake until the salmon is just cooked through, about 25 minutes. Using a large metal spatula, transfer the foil packets to plates and serve.

Recipe 2: Honey Soy Grilled Salmon with Edamame

Ingredients:
1/4 cup packed cilantro leaves
2 scallions
2 teaspoons vegetable oil
1 teaspoon grated ginger
Kosher salt and freshly ground pepper
4 center cut skin-on wild salmon fillets, about 6 ounces each
2 teaspoons fresh lime juice
2 teaspoons low-sodium soy sauce
2 teaspoons honey
1/4 teaspoon black sesame seeds
1 1/3 cups cooked edamame
Lime wedges, optional garnish

Directions:
1. Preheat the grill over medium-high direct heat. Oil the grill grates. Finely chop the cilantro and scallion and mix in the oil and ginger. Season with salt and pepper.
2. Cut two 3-inch long slits through the skin lengthwise on the bottom of the salmon fillets, going about halfway into the salmon. Evenly stuff the slits with the herb mixture. Season the fish with salt and pepper.
3. Stir together the lime juice, soy and honey until smooth. Place the salmon, skin side up, on the grill and cook until well marked, 3 to 4 minutes. Turn the salmon and continue to cook, brushing the tops with the sauce, until the fish is cooked through, about another 3 to 4 minutes. Transfer to a serving plate and sprinkle the tops with the sesame seeds. Serve with edamame and lime wedges.
4. Broiler directions: Position an oven rack so that a baking sheet set on the rack is about 4-inches below the heat source. Preheat the broiler. Prepare the salmon as above and place the fillets, skin down, on a foil lined baking sheet coated with cooking spray. Broil, basting 3 to 4 times with the sauce, until just cooked through, about 6 to 7 minutes.

Recipe 3: Glazed Salmon With Broccoli Rice

Ingredients:
1/4 cup brown sugar
2 tablespoons low-sodium soy sauce
1 cup long-grain white rice
1 head broccoli, florets only, chopped (about 2 cups)
4 pieces skinless salmon fillet (1 1/4 pounds total)
1 large red onion, cut into 1/4-inch-thick wedges
1 tablespoon olive oil
kosher salt and black pepper

Directions:
1. Heat broiler. In a small bowl, combine the sugar and soy sauce. Set aside.
2. Cook the rice according to the package directions, stirring in the broccoli during the last 3 minutes.
3. Let the rice and broccoli stand off the heat until the broccoli is tender, about 5 minutes. Fluff with a fork.
4. Meanwhile, place the salmon and onion on a rimmed baking sheet. Drizzle with the oil and season with ½ teaspoon salt and ¼ teaspoon pepper.
5. Broil until the salmon is opaque throughout, 8 to 10 minutes, spooning half the soy sauce glaze over the fish during the last 2 minutes of cooking.
6. Serve the salmon and onion with the rice and the remaining glaze.

Recipe 4: Gingery Salmon With Peaches

Ingredients:
1 tablespoon rice vinegar
1 tablespoon grated fresh ginger
1 teaspoon fresh thyme leaves
4 tablespoons extra-virgin olive oil
kosher salt and pepper
2 medium red onions, cut into wedges
3 peaches, cut into wedges
4 6-ounce salmon steaks (about 1 inch thick)

Directions:
1. Heat grill to medium-high. In a small bowl, combine the vinegar, ginger, thyme, 3 tablespoons of the oil, and ¼ teaspoon each salt and pepper. Set aside.
2. In a large bowl, gently toss the onions, peaches, remaining 1 tablespoon oil, ½ teaspoon salt, and ¼ teaspoon pepper.
3. Season the salmon with ½ teaspoon salt and ¼ teaspoon pepper.
4. Grill the salmon and onions until salmon is opaque throughout and onions are tender, 5 to 6 minutes per side.
5. After flipping the salmon, place the peaches on the grill and cook until tender, 3 to 4 minutes per side.
6. Drizzle the salmon with the vinaigrette and serve with the onions and peaches.

Recipe 5: One-Pot Salmon With Snap Peas and Rice

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:
1. Mix the rice and 2 ? cups water in a medium skillet. Bring to a boil. Reduce heat to low and simmer, covered, for 10 minutes.
2. Meanwhile, slice the salmon on a diagonal into four ¾-inch-thick pieces. Season with ¼ teaspoon each salt and pepper.
3. After the rice has cooked for 10 minutes, place the salmon on top. Cover and cook 7 minutes more.
4. 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.
5. Mix the soy sauce, scallions, vinegar, ginger, and sugar in a small bowl. Spoon the sauce over the salmon, rice, and peas.

Recipe 6: Garlicky Broiled Salmon and Tomatoes

Ingredients:
4 6-ounce pieces skinless salmon fillet
4 medium tomatoes, halved
2 tablespoons olive oil
kosher salt and black pepper
1/2 teaspoon paprika
8 sprigs fresh thyme
4 cloves garlic, sliced

Directions:
1. Heat broiler. Place salmon and tomatoes, cut-side up, in a broilerproof roasting pan or on a rimmed baking sheet.
2. Drizzle with oil and season with ¾ teaspoon salt and ¼ teaspoon pepper. Sprinkle salmon with paprika. Scatter thyme and garlic over the top.
3. Broil until salmon is opaque throughout and tomatoes are tender, 8 to 10 minutes.

Recipe 7: Mustard-Broiled Salmon With New Potato Salad

Ingredients:
1 1/2 pounds new potatoes
kosher salt and black pepper
3/4 cup crème fraîche or sour cream
2 tablespoons fresh lemon juice
1 small fennel bulb, thinly sliced
4 6-ounce salmon fillets, skin removed
3 tablespoons Dijon mustard
1/4 cup fresh dill, chopped

Directions:
1. Adjust oven rack to 6 inches below heat source. Heat broiler.
2. Place the potatoes in a pot, cover with cold water, and bring to a boil. Add 1 teaspoon salt, reduce heat, and simmer until tender, about 15 minutes. Drain, run under cold water, then cut into quarters.
3. Meanwhile, in a bowl, combine the crème fraîche, 1 tablespoon lemon juice, 1 teaspoon salt, and ¼ teaspoon pepper. Stir in the potatoes and fennel.
4. Place the salmon on a parchment- or foil-lined baking sheet. In a bowl, combine the mustard and remaining lemon juice. Spread over the top of the salmon.
5. Broil the salmon until it is the same color throughout, 6 to 8 minutes, depending on the thickness.
6. Divide the salmon and salad among individual plates and sprinkle with the dill.