Best 9 Quick Braised Salmon And Lettuce Recipes

QUICK-BRAISED SALMON AND LETTUCE

Steps:

• In a large pot, melt butter over medium. Add shallots and cook, stirring occasionally, until softened, 10 minutes. Add lemon zest and broth and bring to a simmer. Season salmon with salt and pepper and add to pot. Cover and cook 3 minutes. Add lettuce (pot will be full), cover, and cook until lettuce is wilted and salmon is cooked through, 9 minutes. Sprinkle with lemon juice and season with salt and pepper. Serve topped with dill and broth if desired.

BRAISED LETTUCE

Steps:

• Trim about 1/2 inch of stem and many outer leaves from lettuce heads, leaving tight, fairly firm centers about the size of large lemons. Reserve about 15 unbruised outer leaves. Rinse lettuce heads and leaves, and shake lightly to remove excess water.
• Grease bottom and sides of a heavy 3-quart casserole with 1 tablespoon butter. Line casserole bottom and sides with outer leaves. Place trimmed heads standing up snugly in casserole. Dot with remaining butter, season with salt and pepper, cover and place over very low heat until lettuce is tender when poked in center with a small knife, about 1 hour. Swirl casserole from time to time to keep butter emulsified.
• Remove lettuce to a serving dish. Discard loose leaves. Swirl sauce in pan, whisk in lemon juice, check seasoning and spoon sauce over lettuce. Serve.

BRAISED SALMON

Steps:

• Preheat oven to 375 degrees F.
• Pat the salmon fillets dry with towels and season with salt and pepper. Heat oil in a large oven-safe saute pan. Add fish to pan, flesh side down, and sear on both sides until golden. Remove from the pan and set aside.
• Add potatoes and all the vegetables, saffron, and tomato paste to the pan and saute until vegetables are translucent. Add the stock and stir well to combine. Add a small handful of fresh herbs, and then place the salmon fillets back in the pan on top of the vegetables.
• Cover and place the pan in the oven for 15 minutes, or until the potatoes are tender and the fish is cooked to your desired degree of doneness.

BRAISED SALMON MEDITERRANEAN STYLE

Steps:

• Prepare the fruit and vegetable garnish. Peel the carrot and slice in thin half moons. Slice the celery branches and peel the clementines and remove as much as the white filaments as possible. Cube the tomato, and peel and thinly slice the onion.
• In a medium size pot, add the water, clementine juice, white wine, red wine vinegar and olive oil and bring to a boil. Add the carrots, onions, celery and tomato and salt and pepper (it should taste under-seasoned, as it will go through reduction). Then cover, lower the heat and let cook for 10 to 15 minutes while you prepare the fish.
• Remove any dark flesh from the fish if present. Wash the lettuce leaves, remove the hard white part and blanch the lettuce by plunging them in boiling water for 5 to 10 seconds, until it becomes limp and dark green. Remove and refresh immediately in cold water. When cold, drain and squeeze out the excess water.
• Then season each piece of salmon individually on both sides, and wrap them neatly in the lettuce leaves so that you get nice small bundles. Place the fish in the braising liquid, on top of the vegetables. The liquid should reach halfway up the sides of the salmon. Lower the heat to very low, cover and cook for 5 to 10 minutes. (The cooking time depends on your preferences. Some people like their fish slightly underdone in the middle, others like it cooked through. Check the inside of one fish by gently pulling the lettuce aside and separate the flakes of the salmon. The inside color will tell you how done it is. The best is when it is slightly orange inside and pink on the outside)
• When the fish is cooked, remove from the pot and reduce the cooking liquid by 1/3 to 1/2, until full-flavored. Add the clementine segments to warm them. Do not allow them to overcook and fall apart. Check the seasoning and add the lemon juice.
• Place each piece of fish in a small soup plate. Surround the fish with a nice mix of garnish and cover it with the cooking juice. Decorate with pieces of black olives, sliced scallion, and little celery leaves bouquets. Finally, brush the fish with some olive oil to make it shiny, and serve immediately.

BRAISED LETTUCE

Steps:

• In a large saucepan of boiling salted water, blanch lettuce for 3 minutes and refresh. Drain gently, squeeze dry. Slice each head in half lengthwise. Sprinkle with salt and pepper. Fold in half crosswise and shape with your hands to make fat triangles.
• Preheat oven to 350 degrees F and set rack in lower third of oven.
• In a casserole, cook the scallion and carrot in the butter until tender but not browned. Arrange the lettuce in the casserole, and spoon the vegetables over the lettuce.
• Pour in enough liquid barely to cover the lettuce. Add the thyme and bay leaf. Bring to a simmer on top of the stove. Place the buttered paper over the lettuce to cover the casserole.
• Place casserole in center of preheated oven. Regulate heat so lettuce simmers slowly for 1 hour. Remove the lettuce to a serving dish and keep it warm. Quickly boil down the braising liquid until it has reduced to a syrup (about 1/2 cup).
• Sprinkle with parsley and serve.

PAN-FRIED SALMON WITH BRAISED LITTLE GEM

Steps:

• Heat 1 tsp oil in a large lidded frying pan over a medium heat. Arrange the lettuce halves in the pan, cut-side down, and fry for 2 mins until beginning to brown. Pour in the stock, cover with the lid and cook for 6 mins.
• Meanwhile, season the salmon with a good pinch each of salt and pepper on both sides of the fillets. Heat the remaining oil in a second pan over a medium heat and fry the salmon, skin-side down, for 3 mins. Carefully flip using a fish slice and cook for 3 mins more until cooked through and the flesh easily flakes.
• Tip the peas and dill into the pan with the lettuce and cook for 2 mins, covered, until the lettuce is tender but still retains its structure. Arrange the salmon fillets and lettuce halves on serving plates.
• Stir the crème fraîche and mustard into the lettuce pan and cook over a low heat to warm through. Pour the sauce and peas over the lettuce and salmon.

QUICK BRAISED LETTUCE, PEAS & BACON

Steps:

• Heat a small piece of the butter in a frying pan and fry the bacon until golden, then add the peas and chicken stock, simmer and reduce the stock by half. Stir through the lettuce and remaining butter, and simmer for a minute until the lettuce has just wilted and the butter is incorporated into the stock. Season to taste, then serve.

BRAISED LETTUCE WITH PEAS

Steps:

• Melt the butter in a large sauté pan with a lid. Fry the onion gently for about 5 mins, until softened. Meanwhile, pull any damaged or coarse outer leaves from the lettuces and trim the bases. Cut the lettuces in half lengthways, through the base.
• Place the lettuce cut-side up on top of the onions and cook for half a minute, then turn over and cook for another 30 secs. Pour over the stock and lightly season. Put the lid on the pan, reduce the heat to the minimum and cook for 10 mins.
• With a slotted spoon, lift the lettuces out and put into a sieve over a bowl. Raise the heat under the pan and boil the juices until reduced by half. Add the cream or crème fraîche and petits pois and boil for 1 min until heated through. Arrange lettuces in a serving dish and pour over the pea-and-cream sauce.

BRAISED SALMON WITH SOY-GINGER SAUCE

Steps:

• In 10-inch skillet (preferably nonstick), heat oil over medium-high heat until shimmering and hot. Add salmon and cook 3 minutes or until brown on one side. Flip and brown other side, about 3 minutes longer.
• In small bowl, mix all sauce ingredients. Add mixture to skillet. Reduce heat to medium-low.
• Cover and cook 8 to 12 minutes or until salmon flakes easily with fork. Place salmon on serving plates and drizzle with sauce.