GREEN SALMON RECIPES

Name: One-pan Thai green salmon
Prep time: 10 min
Cook time: 50 min
Total time: 1 h
Yield: 4
Cuisine: Thai
Ingredients: 2 tbsp vegetable oil; 2 shallots , thickly sliced; 1 green chilli , deseeded if you like, and sliced, plus extra to serve; 300g baby new potatoes , quartered; 1 lemongrass stalk, bashed; 4 tbsp Thai green curry paste; 400g can coconut milk; 200-300ml vegetable stock; 1-2 tbsp fish sauce; ½-1 tbsp brown or palm sugar; 1 courgette , trimmed and peeled into ribbons; 100g baby spinach; 4 skinless salmon fillets; 3 limes , 2 juiced plus 1 cut into wedges to serve; 3 spring onions , finely sliced (optional); handful of coriander or Thai basil, roughly chopped, to serve; cooked jasmine rice or rice noodles, to serve (optional)

ONE-PAN THAI GREEN SALMON RECIPE - BBC GOOD FOOD

One-pan Thai green salmon recipe - BBC Good Food image

Try this creamy one-pan Thai green salmon when you're next entertaining. The fresh flavours are enhanced with the sweet roasted shallots and potatoes

Provided by Anna Glover

Categories Dinner, Main course, Supper

Total Time 1 hours

Prep Time 10 minutes

Cook Time 50 minutes

Yield 4

Number Of Ingredients 17

Ingredients

2 tbsp vegetable oil
2 shallots , thickly sliced
1 green chilli , deseeded if you like, and sliced, plus extra to serve
300g baby new potatoes , quartered
1 lemongrass stalk, bashed
4 tbsp Thai green curry paste
400g can coconut milk
200-300ml vegetable stock
1-2 tbsp fish sauce
½-1 tbsp brown or palm sugar
1 courgette , trimmed and peeled into ribbons
100g baby spinach
4 skinless salmon fillets
3 limes , 2 juiced plus 1 cut into wedges to serve
3 spring onions , finely sliced (optional)
handful of coriander or Thai basil, roughly chopped, to serve
cooked jasmine rice or rice noodles, to serve (optional)

Steps:

Heat the oven to 200C/180C fan/ gas 6. Put the oil in a deep roasting tin or dish about 30 x 25cm and toss through the shallots, chilli, potatoes and lemongrass. Roast for 10 mins until fragrant, keeping an eye on the shallots to ensure they don’t burn. Remove from the oven and stir in the curry paste to coat everything. Return to the oven for 2 mins until its aroma is released before mixing in the coconut milk and 200ml stock. Put back in the oven again for 15-20 mins until the sauce is slightly thickened and the potatoes are turning tender.
Season to taste with the fish sauce and sugar, then stir through the courgette ribbons and spinach. Add another 50ml-100ml stock now if the sauce is too thick, but be aware that the courgette and spinach will release some water as well. Nestle the salmon fillets in the sauce and bake for a further 10-15 mins until the salmon is cooked to your liking.
Add the lime juice and taste the sauce for a balance of sweet and sour, adding more lime juice and fish sauce, if you like. Scatter over the spring onions, if using, along with the herbs and chilli. For a more filling meal, serve with rice or noodles and the lime wedges on the side.

Nutrition Facts : Calories 667 calories, FatContent 46 grams fat, SaturatedFatContent 19 grams saturated fat, CarbohydrateContent 21 grams carbohydrates, SugarContent 8 grams sugar, FiberContent 4 grams fiber, ProteinContent 41 grams protein, SodiumContent 1.2 milligram of sodium

WILD SALMON WITH GREEN SAUCE RECIPE - NYT COOKING

Wild Salmon With Green Sauce Recipe - NYT Cooking image

Wild salmon, green beans, new potatoes and herbs: simple seasonal ingredients for an epic summer dining experience. The most important thing here is not to overcook the salmon. Whether baked or grilled, it is ready as soon as you see white juices rising to the surface, which means the fish will be succulent, not dry. It is better to err on the rare side.

Provided by David Tanis

Total Time 1 hours

Yield 4 to 6 servings

Number Of Ingredients 14

Ingredients

1 1/2 pounds wild salmon fillet, such as King or sockeye, skin on
Salt and pepper
Olive oil
2 pounds new potatoes
1 pound haricots verts, or a mixture of small green and yellow beans
1 shallot, finely diced
2 tablespoons red wine vinegar
Zest and juice of 1 small Meyer lemon
1 teaspoon Dijon mustard
1 tablespoon capers, rinsed and roughly chopped
1/4 cup finely chopped parsley
1/4 cup finely chopped chervil, or a mixture of parsley and tarragon
Lettuce leaves
2 hard-cooked (9-minute) eggs, roughly chopped

Steps:

Using pliers, remove pin bones from salmon (or have your fishmonger do it). Season on both sides with salt and pepper. Place on baking sheet skin side down and drizzle with 1 tablespoon olive oil. Set aside at room temperature. Heat oven to 350 degrees.
Scrub potatoes and simmer in well-salted water until tender, about 15 minutes. Drain and keep warm.
Top and tail the haricots verts and simmer in well-salted water until tender, 3 to 5 minutes. Spread out on a platter to cool (or rinse briefly in cool water) and leave at room temperature.
Make the sauce verte: Put shallot in a small bowl with 1/2 teaspoon salt and cover with the red wine vinegar. Macerate 5 minutes, then stir in lemon zest and juice, mustard and capers. Whisk in 1/2 cup olive oil. Just before serving, add parsley, chervil and black pepper to taste.
Bake salmon, uncovered, until just done, 10 to 12 minutes. Remove and let cool slightly. Put beans in a medium bowl, season with salt and pepper, and dress with 2 tablespoons sauce verte. Line a platter with lettuce leaves, if using, then make a pile of beans. With a spatula, lift salmon from skin, then place on top of beans. Dab salmon with 2 more tablespoons sauce verte, garnish with chopped egg and serve. Pass potatoes and remaining sauce separately.

Nutrition Facts : @context http//schema.org, Calories 389, UnsaturatedFatContent 10 grams, CarbohydrateContent 36 grams, FatContent 14 grams, FiberContent 7 grams, ProteinContent 31 grams, SaturatedFatContent 3 grams, SodiumContent 915 milligrams, SugarContent 5 grams, TransFatContent 0 grams

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