Best 2 Pan Roasted Salmon With White Bean Ancho Chile Broth Cilantro Pesto And Roasted Shallots With Sauteed Kale Recipes

Indulge in a culinary journey with this pan-roasted salmon dish, where succulent salmon fillets are expertly seared and nestled in a flavorful broth of white beans and ancho chiles. The tangy cilantro pesto adds a vibrant freshness, while roasted shallots and sautéed kale complete this symphony of flavors. This recipe symphony also features a zesty cilantro pesto, roasted shallots with a hint of caramelization, and sautéed kale with a touch of garlic and lemon. Each element harmonizes to create a delectable and visually stunning dish that will tantalize your taste buds and leave you craving more.

Check out the recipes below so you can choose the best recipe for yourself!

CUMIN-ROASTED SALMON WITH CILANTRO SAUCE

Cumin-Roasted Salmon With Cilantro Sauce image

Roasting a whole fillet of fish might seem like a weekend-only treat, but cooking salmon this way is a luxury you should allow yourself on any old Tuesday, as it requires no additional preparation or skill. Be sure to slather the vinegary herb sauce on the still-warm salmon to allow the warm spices and fresh herbs to get to know each other better.

Provided by Alison Roman

Categories dinner, lunch, weekday, weeknight, seafood, main course

Time 30m

Yield 3 to 4 servings

Number Of Ingredients 12

Ingredients

1 cup cilantro, leaves and tender stems, chopped
1/4 cup finely chopped chives (from about 1/2 bunch)
1 garlic clove, very finely chopped
1 tablespoon distilled white vinegar
1/4 cup olive oil
Kosher salt and black pepper
1 3/4 teaspoons ground cumin
1/2 teaspoon smoked paprika
2 tablespoons olive oil
Kosher salt and ground black pepper
1 1/4 pounds skin-on salmon fillet
1 lemon, cut into wedges, for serving

Steps:

Make the sauce: Combine cilantro, chives, garlic, vinegar and olive oil in a medium bowl. (Alternatively, pulse the ingredients in a food processor until you've reached the desired consistency.) Season with salt and pepper, and set aside.
Roast the salmon: Heat oven to 350 degrees. Combine cumin, paprika and olive oil in a small bowl, and season with salt and pepper.
Season salmon with salt and pepper and place in a baking dish or on a rimmed baking sheet. Drizzle salmon with spiced olive oil mixture, transfer to the oven, and roast until fish is opaque and just cooked through, 15 to 18 minutes.
Remove salmon from oven and spoon cilantro sauce over the top. Serve with lemon wedges on the side.

Nutrition Facts : @context http, Calories 484, UnsaturatedFat 28 grams, Carbohydrate 2 grams, Fat 40 grams, Fiber 1 gram, Protein 29 grams, SaturatedFat 7 grams, Sodium 409 milligrams, Sugar 0 grams

SALMON WITH WHITE BEANS

Salmon with White Beans image

Creamy cannellini beans, sauteed with rosemary and lemon zest, provide a fragrant and delicious bed for steamed salmon in this easy and delicious weeknight meal.

Provided by Martha Stewart

Categories Food & Cooking Ingredients Seafood Recipes Salmon Recipes

Time 20m

Number Of Ingredients 8

Ingredients

3 tablespoons olive oil
2 cans (15.5 ounces each) cannellini beans, rinsed and drained
1 tablespoon finely grated lemon zest (from 1 lemon), plus wedges for serving
1/2 teaspoon chopped fresh rosemary
1/2 cup chicken broth
4 skinless salmon fillets (4 to 6 ounces each)
Coarse salt and ground pepper
1/2 cup fresh parsley

Steps:

In a large skillet, heat oil over medium. Add beans, zest, and rosemary and saute until fragrant, 1 minute. Add broth and salmon to skillet and season with salt and pepper. Cover and cook until salmon is opaque, about 10 minutes. Sprinkle with parsley and serve with lemon wedges.

Nutrition Facts : Calories 581 g, Fat 30 g, Fiber 9 g, Protein 43 g, SaturatedFat 5 g

Tips:

Ensure salmon is cooked to your desired doneness by gently pressing the center with a finger. It should feel firm but still slightly yielding.
To achieve a crispy skin on the salmon, sear it skin-side down in a hot skillet with a little oil. The skin should sizzle and turn golden brown.
If you don't have ancho chile powder, you can substitute another type of chili powder or smoked paprika.
The white bean and ancho chile broth can be made ahead of time and reheated when you're ready to serve the dish.
To make the cilantro pesto, use fresh cilantro leaves and a good quality olive oil.
The roasted shallots add a sweet and smoky flavor to the dish. Be sure to roast them until they are caramelized.
Kale is a hearty green that can withstand being sautéed. It will wilt down and become tender when cooked.

Conclusion:

Pan-roasted salmon is a flavorful and versatile dish that can be paired with a variety of sides. The white bean and ancho chile broth adds a smoky and slightly spicy flavor, while the cilantro pesto adds a refreshing brightness. The roasted shallots and sautéed kale add texture and depth of flavor. This dish is sure to impress your guests and is perfect for a special occasion.