SUMMER SALMON DISHES RECIPES
SUMMER SALMON RECIPES | BBC GOOD FOOD
Try our best ever salmon recipes for summer. We've got seasonal salads, traybakes, tacos, burgers, pasta, pilaf and more!
Provided by Good Food team
Number Of Ingredients 1
SEARED SALMON WITH SUMMER VEGETABLES RECIPE - MICHAEL ...
In 2018, Food & Wine named this recipe one of our 40 best: No one will contest that Union Square Cafe was one of the defining restaurants of the early ’90s. Critics and diners were delighted by Danny Meyer’s devout attention to hospitality and couldn’t get enough of chef Michael Romano’s remarkable greenmarket-centric American-Italian food. Certain dishes defined the restaurant, including Romano’s seared salmon, which was one of the most popular items on the menu and one of the best recipes we ever published. The myriad vegetables in the recipe—corn, spinach, shiitakes, and tomato—sing of late summer. This recipe serves three to four as a main course and can easily be doubled.
Provided by Michael Romano
Categories Seafood
Total Time 1 hours 0 minutes
Yield 6
Number Of Ingredients 16
Steps:
- Cut 6 tablespoons butter into 1/2-inch cubes, and refrigerate until ready to use. Melt 2 tablespoons butter in a medium nonreactive saucepan over medium-low. Add onion, sliced garlic, shiitake stems, tomato, black peppercorns, and bay leaf, and cook until vegetables are soft but not brown, about 12 minutes. Add balsamic vinegar and 1/3 cup water, increase heat to medium-high, and cook, stirring occasionally, until mixture is syrupy, about 4 minutes.
- Reduce heat to low, and add cubed butter, 2 to 3 pieces at a time, whisking thoroughly between additions. Season sauce with salt and pepper to taste. Pour sauce through a fine wire-mesh strainer into a bowl; discard solids. Keep sauce warm over a double boiler.
- Spear whole garlic clove with a dinner fork. Heat 2 tablespoons olive oil in a large skillet over high until just beginning to smoke. Add spinach; cook, stirring using fork with garlic clove, until spinach is wilted. Season with salt and pepper to taste; transfer to a colander to drain. Discard garlic clove.
- Wipe skillet clean with paper towels. Reduce heat to medium, and add 3 tablespoons butter. Add shiitake caps, and cook, stirring, until softened, about 3 minutes. Stir in corn kernels; cook until completely heated through, about 3 minutes. Season with salt and pepper to taste. Transfer to a bowl, and keep warm.
- Increase heat to high, and add remaining 1 tablespoon butter and remaining 1 tablespoon olive oil to skillet. Season salmon strips with salt and pepper to taste. Add fish to skillet, and cook until browned but barely cooked through, about 3 minutes per side.
- Divide spinach among 6 plates; surround with corn and shiitakes. Place a salmon strip on top of spinach, and spoon vinegar sauce on fish. Garnish with a sprinkling of chives; serve immediately.
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SUMMER TRAY-BAKED SALMON | JAMIE OLIVER RECIPES
A go-to family staple that you can make your own with whatever veg are in season.
From jamieoliver.com
Total Time 45 minutes
Cuisine https://schema.org/GlutenFreeDiet
Calories 498 calories per serving
From jamieoliver.com
Total Time 45 minutes
Cuisine https://schema.org/GlutenFreeDiet
Calories 498 calories per serving
- Preheat the oven to 230°C/450°F/gas 8.
- Half-fill a large saucepan with cold water and add a tiny pinch of sea salt. Place on a high heat and bring to the boil.
- Meanwhile, give the new potatoes a good scrub with a scrubber, then on a chopping board cut any bigger ones in half, leaving the smaller ones whole.
- Cut the tips from the runner beans until you cut into the stringy piece that runs the length of the bean. Pull the stringy bit and peel it down the length of the beans on both sides of each one, then slice at an angle into 5cm pieces.
- Trim the stalk-ends from the green and French beans, if using, but leave the wispy tips on, then slice the beans at an angle into 3cm pieces.
- Once boiling, carefully lower the potatoes into the water with a slotted spoon, bring back to the boil, then cook for around 10 to 12 minutes (depending on the size of your potatoes), or until they’re nearly done.
- Meanwhile, if your peas are still in their pods, pod them now.
- When the time’s up on the potatoes, carefully add all the beans to the pan and cook for a further 4 minutes.
- Drain the potatoes and beans over the sink into a colander and steam dry for a couple of minutes, then tip into a 25cm x 35cm roasting tray.
- Scatter over the peas, dot over the butter and drizzle with 1 tablespoon of olive oil.
- Use a microplane to finely grate the zest of both lemons onto a chopping board, then scatter into the tray.
- Cut the lemons in half. Squeeze the juice over the salmon and vegetables, using your fingers to catch any pips.
- Season lightly with salt and black pepper, then toss together while still warm so that the flavours are absorbed.
- Pick the basil leaves, discarding the stalks, then roughly chop them with the fennel tops or dill. Scatter half the herbs into the tray.
- Carefully score the salmon fillets lightly on the skin side. Rub each fillet with a little salt, pepper and olive oil, stuff the scores with the remaining herbs and place on top of the potatoes and beans, then wash your hands.
- Bake in the hot oven for 10 to 15 minutes, depending on the exact size and thickness of your fillets, or until the salmon is cooked through and the vegetables are soft.
- Divide between your plates using a fish slice, then drizzle with the cooking juices from the bottom of the tray and serve.
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