Best 3 Baked Wild Salmon With Almond Lime Sauce Recipes
**Baked Wild Salmon with Almond-Lime Sauce: A Culinary Symphony of Flavors**
Indulge in a culinary masterpiece with our baked wild salmon recipe, a symphony of flavors that will tantalize your taste buds. This recipe features succulent wild salmon fillets, expertly baked to perfection and complemented by a vibrant almond-lime sauce. The delicate fish pairs harmoniously with the nutty richness of almonds and the zesty tang of lime, creating a delightful balance of flavors. Accompanying this main course are three complementary recipes: a refreshing cucumber salad with a zesty dressing, a creamy avocado salsa that adds a touch of richness, and a simple yet elegant steamed asparagus dish. Together, these recipes form a complete and satisfying meal that showcases the versatility and deliciousness of wild salmon. Get ready to embark on a culinary journey with this symphony of flavors that will leave you craving for more.
BAKED WILD SALMON WITH ALMOND-LIME SAUCE
Almond-studded yogurt lends Mediterranean flair to baked salmon fillets. Showered with shallots and fresh mint, chervil, and parsley, this dish is like a party on a plate.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Seafood Recipes Salmon Recipes
Number Of Ingredients 8
Steps:
- Heat oven to 250 degrees; on a lightly oiled baking sheet, season fillets with salt. Bake 15 minutes, then check for doneness. (The finished fillet will have exuded a small amount of liquid and be firm to the touch, flaking with gentle pressure.) Return to oven, checking for doneness every 2 minutes.
- In a small saute pan, heat oil over medium heat and add almonds, stirring until they become fragrant, 2 to 3 minutes. Transfer to a bowl to cool, then stir in lime juice and season with salt. Mix in yogurt until fully combined. Chill until ready to use.
- To serve, dollop each fillet with yogurt sauce and sprinkle with shallot and herbs.
Nutrition Facts : Calories 315 g, Cholesterol 79 g, Fat 17 g, Fiber 1 g, Protein 36 g, SaturatedFat 3 g, Sodium 91 g
ROASTED SALMON WITH GINGER-LIME BUTTER
Wild Pacific salmon is available in spring and summer, and the flavor is phenomenal. It definitely tastes better than farmed salmon and is always a better choice, sustainably speaking. Though it is expensive, think of it as a seasonal treat. Whether you choose wild king salmon, coho or sockeye, take care not to overcook it.
Provided by David Tanis
Categories dinner, weeknight, seafood, main course
Time 25m
Yield 4 to 6 servings
Number Of Ingredients 10
Steps:
- Lay the salmon on a rimmed baking sheet, and season with salt and pepper. Heat oven to 350 degrees.
- Make the ginger-lime butter: In a small bowl, combine softened butter, ginger, lime zest, lemon zest and lime juice. Add salt and pepper to taste, and stir well to combine.
- Transfer salmon, uncovered, to the oven to cook for about 8 minutes. Check the salmon once or twice as it cooks. Depending on the thickness of the fish, it should be fully cooked when little white juices appear on the surface - moist and yielding with big flakes when probed. It may take 10 minutes for thick fillets.
- As the salmon cooks, put 2 tablespoons ginger-lime butter in a wide deep skillet or large pot over medium heat. When butter is melted, add spinach and a pinch of salt. Put on the lid and turn heat to medium-high. (You may need to add the spinach in batches.) After 2 minutes, remove lid and stir spinach to help it wilt. When all spinach is wilted, turn off the heat.
- Transfer salmon to a platter or divide among individual plates. Smear the remaining ginger-lime butter on the fish. Surround with wilted spinach and lime wedges, and top with scallions.
SALMON IN LIME SAUCE
Helen Vail marinates salmon and vegetables in a pleasant lime mixture, then tucks individual portions into foil packets. "I like to serve them with grilled skewers of corn-on-the-cob rounds, mushrooms and cherry tomatoes," adds the Glenside, Pennsylvania cook.
Provided by Taste of Home
Categories Dinner
Time 25m
Yield 4 servings.
Number Of Ingredients 8
Steps:
- In a small bowl, combine the first four ingredients. Pour half of the marinade into a large bowl. Add the salmon and turn to coat. Add the tomato, pepper and onions to remaining marinade; cover and refrigerate fish and vegetables for 30 minutes. , Drain and discard marinade from fish and vegetables. Place each salmon fillet and about 1/3 cup vegetable mixture on a double thickness of heavy-duty foil (about 18 in. square). Fold foil around mixture and seal tightly., Grill, covered, over medium heat for 15-20 minutes or until fish flakes easily with a fork. Open carefully to allow steam to escape.
Nutrition Facts :
Tips:
- Choose fresh, high-quality salmon: Look for salmon that is firm and has a vibrant color. Avoid salmon that is discolored or has a slimy texture.
- Cook the salmon until it is just cooked through: Overcooked salmon will be dry and tough. To ensure that the salmon is cooked perfectly, use a meat thermometer to check the internal temperature. The salmon is done when it reaches an internal temperature of 145 degrees Fahrenheit.
- Use a flavorful marinade: Marinating the salmon before baking will help to infuse it with flavor. Try using a marinade made with olive oil, lemon juice, herbs, and spices.
- Roast the almonds until they are golden brown: Toasting the almonds will bring out their flavor and make them more crunchy.
- Make the almond-lime sauce just before serving: The sauce will lose its flavor if it is made too far in advance.
Conclusion:
Baked Wild Salmon with Almond-Lime Sauce is a delicious and healthy meal that is perfect for any occasion. The salmon is moist and flaky, and the almond-lime sauce is creamy and flavorful. This dish is sure to impress your friends and family.
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