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Crunchy Baked Ginger-Dill Salmon Recipe

Crunchy Baked Ginger-Dill Salmon Recipe



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Preheat the oven to 450 degrees.

Spray a baking dish with cooking spray. Have ready 3 shallow vessels, such as pie tins, baking dishes, or plastic storage containers for the 3-step breading procedure. In the first container, place the flour. In the second container, whisk together the lime juice, agave, dill, ginger, chile paste, salt, and pepper. In the third container, place the breadcrumbs.

Place a salmon fillet in flour and lightly coat both sides. Dip both sides in the lime juice mixture and coat with breadcrumbs, both sides. Place in a baking dish and repeat with the remaining fillets of salmon. Transfer to the oven and bake until golden brown and the salmon is almost firm, but still has a little give when touched, about 8-10 minutes.

Meanwhile, pour the lime juice mixture into a small saucepan and place on the stove over medium-high heat. If there are any large clumps of flour in the mixture, remove them with a spoon. Add the chicken broth and bring to a boil, whisking. Cook until the mixture thickens, about 1 minute, then remove from heat and set aside.

Divide the spinach among 4 plates, and place a fillet of salmon on top of each. Drizzle 1 tablespoon of the lime-ginger sauce on the greens around the salmon and serve immediately.


Baked Salmon in Foil

By Dannii · Published 15th May 2021 · Updated 15th May 2021 · 5 Comments · This post may contain affiliate links and generates income via ads · This site uses cookies · Post contains 2021 words. · About 11 minutes to read this article.

Baked Salmon in Foil is a simple, light and fresh salmon dish that is perfect for feeding a crowd and looks far more fancy than it actually is. Fragrant lemon and thyme smothered over a side of salmon with some honey and butter, gives you a salmon dish that will seriously impress. Just pour the ingredients over, and bake in foil - it couldn't be easier!

Whether it is a new way to enjoy salmon, or a meal to wow your guests with, this salmon baked in foil ticks the boxes. It is protein packed and stores well meaning you can flake up the leftovers to add to sandwiches, salads and pasta dishes over the next few days. Don't be put off cooking salmon, as this really is super simple, and wrapping it in foil helps to keep it moist.


Mitch Mandel and Thomas MacDonald

If you're not a huge fish fan, this is the recipe that will change your mind. The salmon pairs perfectly with the spicy and sweet combo of the glaze. Plus, when it's served with some roasted broccoli (that you can easily make in the same oven at the same time as the salmon on a sheet pan) and a side of couscous, you have a dish that's flavorful, delicious, and healthy.

Get our recipe for Sweet Chili-Glazed Salmon.


1 of 27

Seafood Feast Menu: Roasted Side of Salmon with Shallot Cream

A roasted side of salmon makes a mighty impressive dish for special company, but few home cooks attempt it, largely due to the fear factor. Cooking fish can seem daunting: With most finfish like halibut, cod, or tilapia, the flesh is easily, quickly overdone. That's why we chose salmon, and a large piece at that, which offers big advantages: First, it's rich because of its oil, and is harder to overcook. Second, as with beef, individual preferences can run from rare to well done. When you cook a 3-pound piece of salmon, you can easily deliver a fish that's cooked to about medium at the thickest part and cooked through at the thinner portion for those who like it that way. Everybody, especially the cook, wins.


Crispy Oven Roasted Salmon

I am back at it today with another simple weeknight meal that is ready in less than 30 minutes. The AIP diet is a very nutrient dense diet and I know that when I started I struggled to eat enough fish because I live in northern Canada in a landlocked province.

We all know we need to get more omega 3’s in and one of those ways is to consume cold water fish such as salmon. I get the question a lot about quality of salmon and wild versus farmed. Here is my opinion on this matter- if you can afford to buy wild caught salmon then do it, if you can’t then buy the farmed. It is better to eat farmed salmon than no salmon at all.

I truly believe that when we know better we should do better, but we must do that within the constraints of our budget and our circumstances. So just do your best, remember it was better than what you were doing before!

The trick to making this salmon taste so good is coconut oil and time. So if you prefer your salmon really moist and juicy then only cook your salmon for 20 minutes. If you prefer it crispy like in the photo above, cook it 30 minutes or until you feel it is crispy enough. Please note that cooking it longer will yield a drier texture which I like, but just keep that in mind. Feel free to season your salmon with your favorite herbs or leave it plain with a sprinkle of sea salt!

I like to eat salmon on a bed of arugula or mixed greens or riced cauliflower. This also tastes great along side sweet potatoes and vegetables.


4. Salmon Fried Rice

If you have leftover rice along with the salmon, then this recipe is perfect for you!

With minimal prep work, a few ingredients, and one pan, you can make a scrumptious meal in 30 minutes or less.

For this fried rice, you&rsquod have to have a Japanese salted salmon. Don&rsquot fret because this is simple to make. All you&rsquoll need is salmon, salt, and sake.

Infused with flavors of scallions, eggs, and light seasonings, this salmon fried rice gives a refreshing Japanese taste that you&rsquoll love to have over and over again.


Salmon with dill and mustard recipe

The marinades in this recipe bring a fabulous depth of flavour to the salmon and the green pea relish has a kick reminiscent of Japanese wasabi. The quantities here either make a light meal for four people or about 20 canapés is you wanted to serve it as an appetiser.

Ingredients

  • 20 x 25g Pieces of Salmon fillet
  • 20 x 25g Pieces of Salmon fillet
  • 20 x 25g Pieces of Salmon fillet
  • 1 tbsp Ginger and garlic paste (equal quantities of crushed garlic and ginger)
  • 0.5 Lime, juice only
  • 1 tsp Salt
  • 1 tbsp Ginger and garlic paste (equal quantities of crushed garlic and ginger)
  • 0.5 Lime, juice only
  • 1 tsp Salt
  • 1 tbsp Ginger and garlic paste (equal quantities of crushed garlic and ginger)
  • 0.5 Lime, juice only
  • 1 tsp Salt
  • 1 tbsp Chopped fresh ginger
  • 2 Green chillies, finely chopped
  • 2 tbsp Bengali mustard dressing (or equal quantities of English and Dijon grain mustard)
  • 1 tsp Salt
  • 1 tsp Sugar
  • 2 tbsp Thick Greek-style yoghurt
  • 1 tbsp Chopped fresh ginger
  • 2 Green chillies, finely chopped
  • 2 tbsp Bengali mustard dressing (or equal quantities of English and Dijon grain mustard)
  • 1 tsp Salt
  • 1 tsp Sugar
  • 2 tbsp Thick Greek-style yoghurt
  • 1 tbsp Chopped fresh ginger
  • 2 Green chillies, finely chopped
  • 2 tbsp Bengali mustard dressing (or equal quantities of English and Dijon grain mustard)
  • 1 tsp Salt
  • 1 tsp Sugar
  • 2 tbsp Thick Greek-style yoghurt
  • 1 Carrot, finely sliced
  • 0.5 Mooli (large radish)
  • 200 ml White vinegar
  • 0.5 tsp Salt
  • 0.5 tsp Sugar
  • 1 tsp Fennel seeds
  • 0.5 tsp Black mustard seeds
  • 1 Carrot, finely sliced
  • 0.5 Mooli (large radish)
  • 7 fl oz White vinegar
  • 0.5 tsp Salt
  • 0.5 tsp Sugar
  • 1 tsp Fennel seeds
  • 0.5 tsp Black mustard seeds
  • 1 Carrot, finely sliced
  • 0.5 Mooli (large radish)
  • 0.8 cup White vinegar
  • 0.5 tsp Salt
  • 0.5 tsp Sugar
  • 1 tsp Fennel seeds
  • 0.5 tsp Black mustard seeds
  • 300 g Fresh or frozen peas
  • 3 Garlic cloves
  • 3 Green chillies
  • 0.5 tsp Salt
  • 0.5 tsp Sugar
  • 1.5 tbsp Mustard oil
  • 2 tbsp Water
  • 10.6 oz Fresh or frozen peas
  • 3 Garlic cloves
  • 3 Green chillies
  • 0.5 tsp Salt
  • 0.5 tsp Sugar
  • 1.5 tbsp Mustard oil
  • 2 tbsp Water
  • 10.6 oz Fresh or frozen peas
  • 3 Garlic cloves
  • 3 Green chillies
  • 0.5 tsp Salt
  • 0.5 tsp Sugar
  • 1.5 tbsp Mustard oil
  • 2 tbsp Water

Details

  • Cuisine: Indian
  • Recipe Type: Main
  • Difficulty: Medium
  • Preparation Time: 20 mins
  • Cooking Time: 10 mins
  • Serves: 4

Step-by-step

  1. First, cut your salmon fillets into about 20 x 25g pieces and spread them out in a dish ready to be marinaded.
  2. For the first marinade, add the lime juice, salt and ginger and garlic paste to the salmon pieces and rub the ingredients all over the fillets and leave for 10-15 minutes. This helps to draw all the excess moisture out of the fish so it can take on the flavours from the second marinade.
  3. For the second marinade, add some chopped ginger, chopped green chillies, chopped dill and a couple of tablespoons of the Bengali mustard dressing (or one table spoon each of English and Dijon grain mustard). Add some salt and a little sugar and thick yoghurt and check every piece of salmon is well coated. Leave to marinade for a further 10 minutes or so.
  4. Prepare the pickled vegetable garnish by using a potato peeler to shave thin strips of carrot and mooli (radish). Mix the white wine vinegar, salt, sugar, fennel seeds and black onion seeds in a pan and bring to the boil Take the pan off the heat and add the carrots strips to soften slightly. They should not cook through and still be fresh and crunchy. Then add the mooli (radish) strips to the pickling liquid. Leave to stand for a few minutes.
  5. Prepare the pea relish put the frozen or fresh peas into a blender, add salt, sugar, 2-3 green chillies, 2-3 cloves of garlic and blend together introducing enough water, a little at a time, to make a paste. Then add some mustard oil to taste. You can add as much or as little as you like depending on the kick you want to get from the pea relish.
  6. Put the salmon fillets skin side up on a baking tray and roast under a hot grill for about 5-7 minutes until they are cooked and the skin is golden and crispy.
  7. Drain the pickled vegetables, shake off any excess liquid and arrange in coiled piles around the plate. Use a teaspoon to dollop the pea relish at intervals around the plate and then place the salmon fillets at angles between the vegetables and relish.

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Still searching for what to cook ?

  • FOR CAKES
  • 1 -14.75 oz can of salmon
  • 2 Eggs
  • 10 -12 crackers crushed (either town house, ritz or some other buttery cracker)
  • 1 hefty pinch of red pepper flakes (about the size of a quarter in your palm)
  • 1/2 TBL dried parsley
  • juice of small lime (or two squirts from bottle)
  • 1/2 TBL dill (or size of a nickle in your palm)
  • dash of black pepper
  • 1/2 TBL dried minced onion
  • 1/4 cup panko bread crumbs
  • FOR FRYING
  • 3 TBL Canola Oil
  • 2 TBL butter

Crispy Baked Salmon Nuggets

  • Author: Ciara Attwell @ My Fussy Eater
  • Prep Time: 5 mins
  • Cook Time: 12 mins
  • Total Time: 17 minutes
  • Yield: 2 – 3 1 x
  • Category: Main Meal
  • Cuisine: European

Description

Delicious crispy baked salmon nuggets made using fresh salmon fillets.

Ingredients

  • 2 Norwegian Salmon fillets
  • 40 g / 1/3 cup plain flour
  • 2 eggs
  • 40 g / 1 cup panko breadcrumbs
  • 1 tsp dried mixed herbs
  • salt and pepper

Instructions

  1. Remove the skin from the salmon fillets and chop them into bite sized chunks.
  2. In one bowl add the flour. In a second bowl crack in the eggs and whisk with a fork. In a third bowl add the panko breadcumbs and mix in the dried herbs and salt and pepper to taste.
  3. Make the nuggets by taking one chunk of salmon, coating it in the flour, dip it in the egg and then sprinkle on the breadcrumbs. Repeat until all the nuggets have been made.
  4. Lightly grease a baking dish and place the nuggets onto it. Bake in the oven at 220c for 12-15 minutes until cooked through.
  5. Serve immediately.

Notes

If you want to batch cook and freeze these nuggets it’s best to freeze after making them but before cooking. After step 3 add the nuggets to a tray or plate in a single layer. Freeze for a couple of hours then transfer to a bag or container for up to 2 months.

To cook, simply cook as per the instructions above, adding a few extra minutes to the cooking time.

You Might Also Like These Recipes:

These delicious Crispy Baked Quinoa Chicken Nuggets are a tasty&hellip

Delicious Lentil Veggie Nuggets. A healthier alternative to chicken nuggets,&hellip

Delicious vegetarian nuggets for kids packed with super nutritious cauliflower!&hellip


14 Delicious Baked Salmon Recipes You’ll Want to Make Again and Again

Grilled, fried, roasted, raw—there are countless ways to make absolutely delicious fish recipes. But when you’re looking for a healthy, easy meal, there’s nothing like a simple baked salmon to really hit the spot. It’s a light yet deeply satisfying dish every time. That said, simple does not have to equal boring! We’ve been on the hunt for the best baked salmon recipes around, and you can rest assured that this collection won’t disappoint.

Fish dishes are some of our go-to’s for easy mid-week meals, but it’s also the perfect protein for a festive dinner. Think about it, you just prepare it ahead of time and then toss it in the oven, leaving you free to mingle with your loved ones while it cooks up. It’s all in the marinade and cook time. Between all the different kinds and cuts of fish, marinade flavors, side dishes, and additional ingredients, the possibilities are endless!

Today we are all about salmon, and baked salmon dishes are not only convenient, but they’re incredibly delicious and healthful. From what we can tell, the best baked salmon recipes all have one thing in common: the fresher the fish, the better! So take a trip to your local fishmonger and make yourself a truly tasty treat.