Salmon Recipes Healthy Biography
Source(google.com.pk)
Recipe 1: Healthier Grilled Salmon I
Ingredients:
1 1/2 pounds salmon fillets
2 teaspoons lemon juice
1 teaspoon lemon zest
1 clove garlic, minced
2 tablespoons extra-virgin olive oil
2 tablespoons soy sauce
1/3 cup brown sugar
salt to taste (optional)
Directions:
1. Stir together lemon juice, lemon zest, soy sauce, brown sugar, garlic and olive oil in a 9x13-inch glass baking dish until sugar is dissolved, about 2 minutes. Place fish flesh side down in mixture and refrigerate for 30 minutes.
2. Preheat an outdoor grill for medium-high heat and lightly oil grate.
3. Place salmon on preheated grill and discard marinade.
4. Cook salmon until fish flakes easily with a fork, 6 to 8 minutes.
Recipe 2: Warm Salmon Salad with Crispy Potatoes
Ingredients:
2 tablespoons extra-virgin olive oil, divided
2 small yellow-fleshed potatoes, such as Yukon Gold, scrubbed and cut into 1/8-inch slices
1/2 teaspoon salt, divided
1 medium shallot, thinly sliced
2 teaspoons rice vinegar
1/4 cup buttermilk
2 7-ounce cans boneless, skinless salmon, drained
4 cups arugula
Preparation:
1. Heat 1 tablespoon oil in a large nonstick skillet over medium-high heat. Add potatoes and cook, turning once, until brown and crispy, 5 to 6 minutes per side. Transfer to a plate and season with 1/4 teaspoon salt; cover with foil to keep warm.
2. Combine the remaining 1 tablespoon oil, 1/4 teaspoon salt, shallot and vinegar in a small saucepan. Bring to a boil over medium heat. Remove from the heat and whisk in buttermilk. Place salmon in a medium bowl and toss with the warm dressing. Divide arugula among 4 plates and top with the potatoes and salmon.
Recipe 3: Salmon with Roasted Vegetables & Quinoa
Ingredients:
2 small or 1 large delicata squash (about 1 pound), halved, seeded and cut into 1-inch pieces
4 cups cauliflower florets
6 small shallots, quartered
3 tablespoons extra-virgin olive oil, divided
3/4 teaspoon salt, divided
1/2 teaspoon ground pepper, divided
1 1/4 cups water
3/4 cup red or white quinoa
1 pound wild Alaskan salmon fillet, skinned (see Tip) and cut into 4 portions
Olive oil or canola oil cooking spray
3 tablespoons lemon juice
2 tablespoons maple syrup
1/4 cup chopped walnuts, toasted
Preparation:
1. Preheat oven to 425°F.
2. Toss squash, cauliflower and shallots with 2 tablespoons oil, 1/4 teaspoon each salt and pepper on a large rimmed baking sheet. Roast, stirring once or twice, until the vegetables are tender and browned in spots, 20 to 25 minutes.
3. Meanwhile, bring water to a boil in a small saucepan. Add quinoa and return to a boil. Reduce to a low simmer, cover and cook until the water is absorbed, 12 to 15 minutes. Remove from the heat.
4. When the vegetables are tender, move the vegetables to one side of the pan and place salmon in the empty spot. Coat the salmon with a thin layer of cooking spray and season with 1/4 teaspoon each salt and pepper. Roast until the salmon is opaque in the middle, 4 to 6 minutes.
5. Combine the remaining 1 tablespoon oil, lemon juice, maple syrup and 1/4 teaspoon salt in a small bowl. Serve the quinoa, salmon and vegetables drizzled with the dressing and topped with walnuts.
Recipe 4: Southeast Asian-Inspired Salmon Soup
Ingredients:
2 ounces bean thread noodles (see Note)
2 tablespoons canola oil
3 tablespoons thinly sliced garlic
7 cups reduced-sodium chicken broth
1 15-ounce can petite diced tomatoes
1 tablespoon fish sauce (see Note)
1 tablespoon chile-garlic sauce (see Note)
2 teaspoons hot sesame oil, or to taste
1 1/4 pounds wild salmon fillet, skinned (see Tip) and cut into 1/2-inch cubes
1 cup thinly sliced scallions
1/2 cup loosely packed cilantro leaves
Lime wedges, for garnish
Preparation:
1. Place noodles in a large bowl, cover with hot tap water and soak until softened, 20 to 25 minutes. Drain.
2. Meanwhile, heat canola oil over medium heat in a Dutch oven. Add garlic and cook, stirring often, until golden brown, about 3 minutes. Transfer to a paper towel with a slotted spoon. (If the oil is too hot, the garlic will burn and become bitter so try a “tester” slice first before frying the rest.)
3. Carefully pour broth into the pan (it may spatter a little); bring to a boil. Stir in tomatoes and their juice, fish sauce, chile-garlic sauce and hot sesame oil. Stir in salmon, reduce heat to a gentle simmer and cook until the salmon is nearly cooked through, about 2 minutes. Stir in the drained noodles and scallions and simmer 1 minute more.
4. Top with cilantro and the crispy garlic. Serve with lime wedges, if desired.
Recipe 5: Smoked Salmon Salad Niçoise
Ingredients:
8 ounces small red potatoes, scrubbed and halved
6 ounces green beans, preferably thin haricots verts, trimmed and halved
2 tablespoons reduced-fat mayonnaise
1 tablespoon white-wine vinegar
1 teaspoon lemon juice
1 teaspoon Worcestershire sauce
1 teaspoon Dijon mustard
1/2 teaspoon dried dill
1/4 teaspoon freshly ground pepper
6 cups mixed salad greens
1/2 small cucumber, halved, seeded and thinly sliced
12 small cherry or grape tomatoes, halved
4 ounces smoked salmon, cut into 2-inch pieces
Preparation:
1. Place a large bowl of ice water next to the stove. Bring 1 inch of water to a boil in a large saucepan. Place potatoes in a steamer basket over the boiling water, cover and steam until tender when pierced with a fork, 10 to 15 minutes. Transfer the potatoes with a slotted spoon to the ice water. Add green beans to the steamer, cover and steam until tender-crisp, 4 to 5 minutes. Transfer the green beans with a slotted spoon to the ice water. Transfer the potatoes and beans to a towel-lined baking sheet to drain.
2. Meanwhile, whisk mayonnaise, vinegar, lemon juice, Worcestershire sauce, mustard, dill and pepper in a large bowl. Add the potatoes and green beans, salad greens, cucumber and tomatoes; toss gently to coat.
3. Divide the salad and smoked salmon between 2 plates.
Recipe 6: Seared Salmon with Sugar Snap-Fennel Slaw
Ingredients:
1/4 cup lemon juice
3 tablespoons extra-virgin olive oil, divided
2 tablespoons minced shallot
1/2 teaspoon light brown sugar
3/4 teaspoon salt, divided
1/2 teaspoon freshly ground pepper, divided
1 large fennel bulb, with fronds
2 cups sugar snap peas, trimmed
1 1/4 pounds wild Alaskan salmon, skinned
2 teaspoons minced fresh chives
Preparation:
1. Combine lemon juice, 2 1/2 tablespoons oil, shallot, brown sugar, 1/2 teaspoon salt and 1/4 teaspoon pepper in a large bowl. Set aside 4 teaspoons of the dressing in a small bowl.
2. Slice top off fennel bulb. Chop 2 tablespoons of the fronds and add to the large bowl. (Reserve remaining fronds for garnish.) Halve, core and thinly slice the bulb. Thinly slice snap peas into long matchsticks. Toss the fennel and peas with the dressing in the large bowl; let stand while you cook the salmon.
3. Cut salmon into 4 portions and season with the remaining 1/4 teaspoon each salt and pepper. Heat the remaining 1/2 tablespoon oil in a large nonstick skillet over medium-high heat. Add the salmon and cook for 2 minutes. Gently turn and continue cooking until just opaque in the center, 2 to 4 minutes more.
4. Divide the slaw and salmon among 4 plates. Drizzle each portion with 1 teaspoon of the reserved dressing and top with 1/2 teaspoon chives and fennel fronds, if desired.
Salmon Recipes Healthy Salmon Recipes Oven With Sauce Grilled Easy For Christmas Pinoy Healthy With Rice Pan Indian Style Photos
Salmon Recipes Healthy Salmon Recipes Oven With Sauce Grilled Easy For Christmas Pinoy Healthy With Rice Pan Indian Style Photos
Salmon Recipes Healthy Salmon Recipes Oven With Sauce Grilled Easy For Christmas Pinoy Healthy With Rice Pan Indian Style Photos
Salmon Recipes Healthy Salmon Recipes Oven With Sauce Grilled Easy For Christmas Pinoy Healthy With Rice Pan Indian Style Photos
Salmon Recipes Healthy Salmon Recipes Oven With Sauce Grilled Easy For Christmas Pinoy Healthy With Rice Pan Indian Style Photos
Salmon Recipes Healthy Salmon Recipes Oven With Sauce Grilled Easy For Christmas Pinoy Healthy With Rice Pan Indian Style Photos
Salmon Recipes Healthy Salmon Recipes Oven With Sauce Grilled Easy For Christmas Pinoy Healthy With Rice Pan Indian Style Photos
Salmon Recipes Healthy Salmon Recipes Oven With Sauce Grilled Easy For Christmas Pinoy Healthy With Rice Pan Indian Style Photos
Salmon Recipes Healthy Salmon Recipes Oven With Sauce Grilled Easy For Christmas Pinoy Healthy With Rice Pan Indian Style Photos
Salmon Recipes Healthy Salmon Recipes Oven With Sauce Grilled Easy For Christmas Pinoy Healthy With Rice Pan Indian Style Photos
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