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How To make Herbed Roasted Salmon and Vegetables w/Lemon
LEMON CHIVE SAUCE:
1/2 c Wine, white
1/4 c Stock, fish
1 tb Shallots, chopped
1 tb Juice, lemon
1/3 c Cream, heavy
1/3 c Butter; in small pieces
1 tb Chives, chopped
1/2 ts Peel, lemon, grated
SALMON:
6 Garlic cloves, crushed
1/2 c Oil, olive
2 ts Rosemary leaves; crumbled
2 ts Thyme leaves; crumbled
1 tb Parsley
3 lb Salmon fillets
ROASTED VEGETABLES:
6 sm Carrots
6 md Potatoes, red
2 Ears of corn
2 md Zucchini
1 lg Bell peppers, red
1 lg Bell peppers, yellow
-Herb Marinade (reserved -from Herb Roasted Salmon) Seafood alternatives: snapper, halibut, rockfish, striped bass LEMON CHIVE SAUCE: Yes, this is a rich sauce - but worth every calorie! Combine wine, fish stock, shallots and lemon juice in a medium sized saucepan; boil over high heat until reduced by half (to just under 1/2 cup). Add cream and boil until sauce reduces to just under 2/3 cup. Take off heat and slowly whisk in butter then stir in chives and lemon peel. (if making sauce ahead, leave out the chives and lemon peel. Stir sauce over low heat to rewarm - do not completely melt - then add chives and lemon peel) Makes about 1 cup In a small bowl, combine the garlic, oil, rosemary and thyme and parsley. Pour about 2/3 of it into another bowl and reserve for the vegetables. Rinse salmon and pat dry. Rub the remaining herb marinade over the fillet then season lightly with salt and pepper if desired. Lay fish on a lightly oiled rimmed baking sheet or in a shallow roasting pan (you can prepare the fish up to this point earlier in the day then refrigerate until ready to cook) Bake in a 400 degree oven until flesh in center of thickest area is no longer translucent but is still very moist, 20 to 25 minutes for a fillet 1.1/4 to 1.1/2 inches thick in center. Serve with Roasted Vegetables and
Lemon Chive Sauce. (Note: Put vegetables in oven to bake 20 to 25 minutes BEFORE putting salmon in to bake) Peel carrots and trim stem ends. Cut potatoes into eighths. Husk fresh or frozen corn and cut into 1" rounds. Halve zucchini lengthwise, then cut diagonally into 2" pieces Quarter and seed bell peppers, then cut crosswise into narrow triangles. Place vegetables in a roasting pan or in an 11-by 17-inch baking dish and toss with reserved herb marinade. Bake, uncovered, in a 400 degree oven, until vegetables brown on bottom, about 15 minutes. Stir; cover pan and continue baking, stirring once or twice, until potatoes are very tender, 20 to 30 minutes more. If cooked bits on pan bottom get very dark and you're concerned about burning, add a few Tablespoons water or white wine. (If preparing vegetables early in the day, cover cut potatoes with water to prevent them from turning dark in the refrigerator. Cut and marinating vegetables can also stand, covered, at room temperature several hours before cooking) A whole fillet of salmon surrounded by brightly colored vegetables is a spectacular sight. It is also easy on the cook. You can season the salmon and the vegetables early so they'll be ready to go when it's time for baking. Big pieces of brightly colored vegetables look quite festive alongside salmon. A convenient way to cook the vegetables is in a roasting pan (a disposable pan makes clean up really easy) The sides are high enough to allow you to place the baking sheets with salmon or Herb Toast right on top to bake.
How To make Herbed Roasted Salmon and Vegetables w/Lemon's Videos
Tasty Herb Crusted Salmon with Lemon Couscous
New Zealand has the best salmon in the world and this tasty recipe uses herbs, mayo and breadcrumbs to give it extra crunch and flavour. The zesty lemon couscous is a great addition. Full recipe :
For more, go to fresh.co.nz or follow us on Instagram or Facebook @FreshFastNZ
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Pan seared salmon with lemon butter sauce – this recipe is so rich and delicious. The sauce is creamy and full of flavor. This recipe not recommended when you are on a diet.
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4 servings
Ingredients:
2-4 salmon fillets (180g per fillet)
1/3 cup (75g) butter
2 tablespoons fresh Lemon juice
Lemon zest
2/3 cup (160ml) White wine – optional /or chicken broth
1/2 cup (120ml) Heavy cream
2 tablespoons chopped parsley
Salt
Black pepper
Directions:
1. Remove the skin from salmon fillets. Season with salt and pepper.
2. Melt butter over medium-low heat. Fry the salmon on both sides until golden, about 3-4 minutes from each side.
3. Add to the pan white wine, lemon juice, lemon zest and heavy cream. Cook the salmon in the sauce for about 3 minutes and remove from the pan.
4. Season the sauce with salt and pepper. Add chopped parsley and stir. Reduce sauce by half until thick.
5. Serve the salmon and pour the sauce over the salmon.
Notes:
• In the video you can see me cooking only 2 salmon pieces, but this recipe serves 4. You can cook 4 pieces once in a large pan or in two batches, then divide the too.
• Serve the sauce immediately.
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Slow roasting salmon creates a silky and tender texture, served with a bright and flavorful sauce with lemon, freshly grated Parmesan, dill and chives.
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The PERFECT weeknight meal. This roasted lemon garlic salmon with herby vinaigrette has it all - its easy to make, its beautiful to look at and its absolutely delicious.
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Baked Salmon is juicy and flaky with flavorful garlic, dijon, lemon glaze. We used the same marinade on our Broiled Lobster Tails. Find out why this is one of the most popular baked salmon recipes!
⬇️⬇️⬇️⬇️ RECIPE BELOW ⬇️⬇️⬇️⬇️
BAKED SALMON INGREDIENTS:
►1½ lbs salmon fillets (this was wild sockeye)
►2 Tbsp parsley, freshly chopped
►2 large or 3 small garlic cloves, pressed
►½ Tbsp Dijon mustard (we used Grey Poupon)
►½ tsp salt
►⅛ tsp ground black pepper
►⅛ cup mild olive oil (not extra virgin)
►2 Tbsp of fresh lemon juice
►Lemon slices (for effect :)
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ROASTED SALMON WITH VEGETABLES
ROASTED SALMON WITH VEGETABLES
This roasted salmon with vegetables dish is amazingly delicious, captivating, soft and above all, super nutritious!
Prepared with schwartz classic bbq seasoning from Schwartz – Flavour Your Way, this is an ideal healthy dish for you, family and your friends
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