Healthy Fish Recipes: Salmon with Blueberry Butter

Salmon with Blueberry ButterA one-of-a-kind gourmet treat that makes weekends extra special, salmon with blueberry butter healthy dinner recipe, is a delightful dish that is colorful, vibrant, succulent and unforgettable fish recipes. In this recipe, salmon is pan-fried and flavored with shallots, Vermouth, and blueberry butter and garnished with walnuts and freshly chopped parsley. Blueberry butter is made with fresh blueberries, butter, thyme, lemon rind, onions, and freshly ground pepper. A wide spectrum of flavors and pleasant aromas will greet you as you make easy healthy recipes dish and it is sure to impress guests.

Make the blueberry butter ahead of time, at least a night or a day before so that the flavors infuse and when you cook the salmon, it will melt and penetrate the succulent flesh of the fish. Before frying the salmon in the pan, rinse the fish quickly and pat it dry with a cloth. If the fish is frozen, it should be thawed in the refrigerator overnight. Make sure to get rid of any excess water so the skin crisps nicely and it will take on a nice golden brownish pink color. Do so gently, however, and don’t press out the natural moisture inside the fish.

Ingredients: 

For the Blueberry Butter: 4 oz. butter (room temperature), ½ lemon rind, grated, 2 oz. fresh blueberries (chopped), 1/8 teaspoon fresh thyme leaves, 1 green onion (chopped), Pepper (freshly ground)

For the Salmon: 2 tablespoons butter, ½ teaspoon chopped shallots, ¼ cup fresh thyme leaves, 4 salmon fillets (about 6 oz. each), all-purpose flour, 4 oz. dry Vermouth, Blueberry butter (see recipe above), 4 oz. walnuts, 1 tablespoon chopped fresh parsley

Preparation Instructions: Salmon with Blueberry Butter recipe

Make the blueberry butter a day ahead by beating the butter until creamy. Add the rind, blueberries, thyme, onion, and a little pepper and stir until blended. Chill. Melt butter in a large skillet over medium high heat. Add the shallots and thyme and sauté for 2 minutes. Lightly dust the salmon with flour. Add the fish to the skillet, flesh side facing up. Cook until colored then turn. Add the Vermouth. Top each fish fillet with about ½ oz. of the blueberry butter. Cover, reduce heat, and simmer gently until fish is cooked through. Sprinkle the salmon with walnuts and parsley just before serving.

After patting it dry, coat the fish lightly with flour so that it develops a delicious crisp skin when it is cooked. Before placing the fish in the pan, the oil should be hot to sear the skin of the salmon and seal in its juices, giving it succulence. The oil should not be smoking hot, however, or the fish will burn. The oil should be deep enough to cover half of the thickness of the salmon fillets. Three to five minutes on medium heat on each side should be enough to cook the salmon through. Cook the salmon fillets skin side first and turn it over once when half the flesh is cooked.

Source: www.gourmandia.com

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Healthy Fish Recipe: Salmon Chowder

Salmon ChowderSalmon chowder is a hearty stew that is really easy to make and very nutritious fish recipes. In this recipe, canned salmon is combined with diced potatoes, carrots, celery, corn kernels, and broccoli, spiced with thyme, garlic, onions, parsley, and pepper and enhanced with evaporated milk and chicken stock. This makes a delicious vegetarian easy appetizers. Colorful and packed with flavor, salmon chowder is quite an unforgettable dish best enjoyed with crusty bread or crackers.

While the milk gives density to the chowder in this recipe, the soup is still comparably light and not too thick turn out to be really healthy recipes. If you want to thicken the soup, you can use crackers, which is traditionally used to thicken chowders. Simply crumble the crackers and use this as a base for the soup when serving them in the bowls. You can also add cream to the salmon chowder to thicken the soup and make it more luscious and creamy. Of course, this also adds fat and calories. For a low calorie and low fat soup, use skim milk and seafood or fish stock instead of chicken stock. For strict vegetarians, you can use vegetable stock instead. Some like to add sour cream to garnish their chowder as well as some chopped chives for a spike in the spice.

Ingredients: 7 ½ oz. canned salmon 1/2 cup chopped onions, 1/2 cup chopped celery 1 garlic clove (minced) 2 tablespoons butter, 1 cup diced potatoes, 1 cup diced carrots 2 cups chicken stock 1/2 teaspoon thyme 1/4 teaspoon pepper (freshly ground)1/2 cup chopped broccoli 13 oz. evaporated milk 10 oz. frozen or canned corn kernels (thawed or drained) Parsley

Preparation Instructions: Salmon Chowder recipe

Drain the liquid from the canned salmon into a small bowl; reserve. Pour the salmon into another bowl and flake it into pieces with a fork. Heat a skillet over medium high heat, adding the butter. Sauté the onions. Add the garlic and celery and sauté for a minute or two. Add the potatoes, carrots, reserved liquid from the salmon, chicken stock, thyme, and pepper. Cover and simmer for about 20 minutes, or until the vegetables are almost tender. Add the broccoli and cook another 5 minutes. Add the salmon, milk, and corn. Cook until heated threw. Sprinkle the soup with parsley just before serving.

The potatoes and carrots also add thickness and texture to the soup. One trick is to slice the potatoes into different sizes, some smaller than others. The tiny bits of potatoes will melt into the soup and create thicker and denser chowder while the bigger bits will create a chunky texture that’s delicious to eat. This is also true for the carrots. Melted carrots also add a wonderful color to the salmon chowder. Canned salmon is used in this recipe for convenience. The liquid in the canned salmon is also added to the soup to give it flavor together with the stock.

Source: www.gourmandia.com

Healthy Fish Recipe: Salmon Express

Salmon expressA light and chic main course that only takes fifteen minutes to prepare, Salmon express is a modest but elegant dish you can serve for healthy dinner when you’ve run out of time and ideas but still wish to enjoy a gourmet healthy meals. Ideally, use Norwegian salmon to make sure you get a good quality salmon, which is essential for this recipe. For an uplifting gustatory experience, serve this with a glass of Cahors, Cotes du Rhone Rose or Chassagne Montrachet Blanc. This can also be served as first course or as Hors d’oeuvres in cocktail parties.

In fish recipes, the salmon are cut into very thin slices and grilled for only two minutes on a salamander stove. Tapenade, which is a thick olive paste made with capers and olive oil, is used to give additional flavor to the salmon. It is spread on the center of the plate as a base or bed for the main ingredient. Tapenade is a very popular condiment in Provence and is usually sold in bottles in most specialty stores. You can also make your own tapenade by chopping black olives without their seeds together with capers and pureeing them in a food processor, adding olive oil little by little until you get a thick paste and even consistency.

Ingredients: 3 1/2 oz. fresh salmon per person, 1 teaspoon black olive tapenade (ground olive puree), mayonnaise with olive oil, basil, thyme, lemon, savory, chervil, chives, salt, pepper, mesclun (chervil, arugula, leafy lettuces and endive in equal proportions), garlic, olive oil

Preparation Instructions: Salmon express recipe

For this recipe, you need tapenade, which is spread on the middle of the dish. You can buy tapenade in a jar or make your own and store in the fridge for later use. Finely chop black olives and capers, then pound or puree them in a food processor, adding olive oil little by little until you get a thick paste. Cut the Norwegian Salmon into very thin slices and place them nicely on top of the tapenade, which is spread on the center of the plate. Prepare a mayonnaise sauce using fresh herbs of basil, thyme, lemon and chervil. Whip up the mayonnaise with olive oil and the fresh herbs. Season the top of the salmon with salt and a pinch of pepper to make it nice and spicy. Brush the salmon with the mayonnaise sauce. Cook the dish on the salamander stove or the grill in your oven. Two minutes is enough under the salamander as the salmon is very finely cut. It should turn into a white yellowish color. Place a flourish of lettuce, lemons, and chives on the center of the dish to set it off. Add basil and flat parsley. Sprinkle with chopped chives which will heighten the flavor. To make the basil-based sauce: mix finely chopped basil, olive oil, and a hint of chopped garlic. Drizzle on the salmon dish. Be careful when serving the warm plate. Enjoy!

The salmon on a bed of olive paste is covered in a special mayonnaise mixed with a medley of Provencal herbs. The dish is then cooked on a salamander oven. This kind of oven allows you to cook the salmon in the plate where it is going to be served. Be careful when handling the plate after cooking as it can be quite hot. If you do not have this special kind of cooker, you can also use the grill in your oven. Use a Teflon pan to make it easy to lift the whole dish onto a clean plate without messing it up.

Source: www.gourmandia.com

Healthy Fish Recipe: Spinach Salmon

Spinach SalmonMake an impressive gourmet healthy dinner with only eight ingredients: salmon fillet, fresh spinach, red onion, yogurt, Dijon mustard, pure honey, fresh dill, and lemon. This recipe for Spinach Salmon adapted from the Eight Items or Less Cookbook by Ann Lovejoy is easy to do and makes a wonderful meal for a memorable dinner.

Salmon is one of the most delicious fish recipes or food in the world and it is also quite nutritious. Combined with spinach, which is a super food and one of the healthiest vegetables in existence, you have yourself a powerful meal that will boost energy and maintain a vigorous immune system. In this recipe, spinach is used as a bed for the salmon together with the onions, which will subtly flavor the salmon as it cooks without being obtrusive. Low fat and low calorie yogurt is combined with Dijon mustard, honey, lemon and dill to create a sumptuous seasoning for the salmon easy healthy recipes. The fish fillet is slathered with this mixture before it is popped in the oven to bake.

An extremely versatile fish to bake and simple to cook, salmon when cooked right is succulent, moist and full of indescribable flavor. It lends well to different seasonings and spices and the combination of sweetness and tanginess in this dish is just perfect to enhance the natural taste of salmon.

Ingredients: 1 lb. salmon fillet (deboned and skinned), 1 bunch fresh spinach (chopped), 1 medium red onion (chopped), 2/3 cup yogurt, 1 tablespoon Dijon mustard, 1 teaspoon pure honey, 1 teaspoon chopped fresh dill, Juice from ½ a lemon

Preparation Instructions: Spinach Salmon recipe

Preheat the oven to 350 degrees F. Arrange the spinach and onion on the bottom of a baking dish large enough to easily hold the salmon fillets. Arrange the salmon on top of the vegetables. In a bowl, stir together the yogurt, mustard, honey, dill, and juice. Spoon this mixture over the salmon. Bake for 20 to 25 minutes, or until the salmon flakes easily with a fork.

You can use either fresh or frozen salmon fillets to make this recipe. If you are using frozen salmon, be sure to thaw it first in the refrigerator for a few hours or overnight. As much as possible do not defrost the fish in the microwave or it might cook prematurely in some parts. Salmon will bake in 10 minutes for every inch of thickness so adjust the time of baking accordingly. Never overcook salmon or it will lose its prized succulence and delicate flavor.

Source: www.gourmandia.com

Healthy Fish Recipe: Salmon Cakes

Salmon CakesFast and simple to prepare, salmon cakes fish recipes are one of the best way to enjoy canned salmon. You need only a few simple ingredients to make a delicious and nutritious healthy meals or snack including cracker crumbs, onion, milk, lemon juice, and butter or margarine for frying the patties. This is something you can easily whip up on busy weekdays when you have no time to make elaborate preparations but want something out of the ordinary. Serve salmon cakes on top of rice or make it into a healthy sandwich. It also makes a superb and healthy alternative to burgers. Place it in between burger buns and top it with lettuce and mayonnaise for an unforgettable treat.

Canned salmon is very affordable and is an excellent way to enjoy salmon without spending too much. It is loaded with omega 3 fatty acids, minerals and vitamins and can be a regular part of a healthy diet. There are many brands of canned salmon in the market and each one may vary in taste, quality and nutrient content. Choose a canned salmon product that was sustainably produced and packaged to promote health. Most canned salmon in local groceries are the pink salmon varieties. Occasionally, you will find the sockeye salmon variety, which has a more intense flavor and has a deep and rich almost red color. You can use both varieties of salmon to make this recipe for salmon cakes.

Ingredients: 200gms canned salmon, 1/3 cup cracker crumbs, 1 egg, whipped, 2 tablespoons onion – chopped, 2 tablespoons skimmed milk, 1 tablespoon fresh lemon juice, 2 tablespoons butter – or margarine

Preparation Instructions: Pan fried salmon

In a large bowl mix all the ingredients except the butter, stir well. Make 3-5 patties of this dough and keep aside. In a saucepan melt the butter and fry the patties on both sides till golden brown and cooked through. Serve hot with sauce. 

Canned salmon is sold with bones and skin on and is also available boneless and skinless. Some of the best kinds of canned salmon varieties are the canned wild Alaskan salmon, which is an environmentally sound choice, healthy and well regulated. Most canned salmon sold in the market comes with the skin and bones on and before adding it to the other ingredients in this recipe to make the patties, you need to drain the water and take the bones and skin out.

Source:

www.gourmandia.com