Best 7 Salmon With Caramelized Onions And Carrots Recipes

SPICY SALMON WITH CARAMELIZED ONIONS

Steps:

• Combine the black pepper, paprika, cayenne pepper, minced garlic, Dijon mustard, brown sugar, onion powder, and salt in a small bowl. Stir in 1 tablespoon of olive oil to make a paste. Spread the paste all over the salmon fillets, and set aside to marinate at room temperature 30 minutes.
• Heat the remaining 2 tablespoons of olive oil in a small pan over medium heat. Stir in the onion, and cook until tender and golden brown, about 10 minutes. Heat a separate non-stick skillet over medium-high heat. Cook the salmon fillets in the hot skillet until golden brown on each side, and no longer translucent in the center, about 4 minutes per side. Pour the browned onions and olive oil over the salmon fillets to serve.

GLAZED SALMON WITH SPICED CARROTS

Steps:

• Preheat the broiler. Lightly oil the broiler pan. Toss the carrots with 1 tablespoon olive oil in a bowl, then spread out on one side of the pan. Broil until the carrots begin to soften, 2 to 3 minutes.
• Meanwhile, whisk 2 tablespoons olive oil, the honey, mustard and 1 tablespoon lime juice in a small bowl. Brush the tops and sides of the salmon with the glaze. Put the salmon, skin-side down, on the other side of the broiler pan next to the carrots and season with salt and pepper. Broil until the salmon is golden brown and just cooked through and the carrots are crisp-tender, 5 to 7 minutes.
• Whisk the remaining 1 tablespoon each olive oil and lime juice, the coriander, cumin, cinnamon, mint and almonds in a bowl. Add the carrots and toss to combine; season with salt and pepper. Serve the salmon with the carrots and lime wedges.

CARAMELISED CARROTS & ONIONS

Steps:

• Blanch carrots in a pan of boiling salted water for 3 mins, drain well, then pat dry. In a large pan, melt the butter and oil, then fry the carrots, onions and thyme over a low heat for 30 mins until golden.
• Stir in the sugar and red wine and bubble for a few mins to boil off the alcohol. Add the vinegar, then continue to cook until syrupy, about 5 mins. Remove the sprigs of thyme and serve. Make up to 2 days ahead, stored in a covered container. Tip back into a pan and reheat or use a microwave.

SALMON WITH CARAMELIZED ONIONS AND CARROTS

Steps:

• Steam carrots in micro for 2 minutes. Drain.
• In large skillet that can be covered, heat oil and butter over medium heat until hot. Add onions, carrots and garlic. Saute vegetables until they begin to brown, but not burn! Add 1/4 cup white wine.
• Place salmon filets on top of vegetables and sprinkle with salt, pepper and dill weed.
• Cover skillet and steam salmon approx 15 minutes or until flaky. Remove salmon to platter and pour vegetables and juice over all.

SALMON PAPILLOTES WITH CARAMELIZED ONIONS AND CURRANTS

Steps:

• In a small saucepan warm brandy over moderate heat and add currants. Remove pan from heat. Let mixture stand, covered, 20 minutes.
• Halve onions lengthwise and cut crosswise into 1/4-inch-thick slices. In a large skillet heat oil over moderately high heat until hot but not smoking and cook onions, stirring occasionally, until softened, about 5 minutes. Reduce heat to moderate and cook onions, stirring occasionally, until golden, about 15 minutes more. Add currant mixture, cinnamon, nutmeg, and salt and pepper to taste and cook, stirring, 2 minutes. Transfer mixture to a bowl and cool. Caramelized onions may be made 1 day ahead and chilled, covered.
• Preheat oven to 475°F.
• Fold each parchment piece in half crosswise and cut each piece to make a large rounded heart shape. (Folded piece should be at least 2 inches larger all around than salmon fillet.) Open a parchment "heart" and put a salmon fillet in middle of one side. Sprinkle fillet with 1 tablespoon wine and salt and pepper to taste. Spread one fourth caramelized onions on fillet and fold other side of parchment over. Beginning at bottom end of center crease, in overlapping 1-inch segments fold edges of parchment, crimping as you go, to form a tight seal. Make 3 more papillotes in same manner. Papillotes may be made up to this point 4 hours ahead and chilled, covered.
• Put papillotes on a large baking sheet and bake 9 to 15 minutes, or until a skewer inserted through parchment and into fish slides out smoothly.
• Serve papillotes immediately, cutting them open at table.

CARAMELIZED ONIONS AND CARROTS - WW POINTS = 1

Steps:

• Heat the oil in large nonstick skillet over high heat. Add the onions and cook, stirring occasionally, just until softened, about 2 minutes. Add 3/4 cup of the water and cook, stirring occasionally, until the water evaporates, 5-6 minutes.
• Add the carrots, sugar and thyme; reduce the heat and cook until the onions are golden, about 6 minutes. Add the remaining 1/2 cup of water, salt and pepper; cook until the vegetables are crisp-tender, about 3 minutes.
• If making ahead, let cool; freeze in an airtight container up to 1 month. Thaw in the refrigerator overnight. Cook in a skillet with 1/3 cup water until hot and the water evaporates.

SALMON WITH CARAMELIZED LEEKS

Steps:

• Preheat an oven to 425 degrees F (220 degrees C). Line a baking sheet with foil, and spray with cooking spray.
• Trim away the root end, tough outer leaves, and dark green tops of the leeks. Cut the leeks lengthwise into quarters, then crosswise into thirds. Wash the leeks well to remove any grit, and drain in a colander.
• Melt the butter in a large skillet over medium-high heat, and cook and stir the leeks until they have started to soften, about 5 minutes. Sprinkle the leeks with brown sugar, and cook until they turn brown, 15 to 20 minutes. Stir in the matchstick carrots, sprinkle with kosher salt, and cook and stir until the carrots are tender, about 5 minutes.
• Place the salmon on the prepared baking sheet, rub the fillets with olive oil, and sprinkle with salt and pepper. Roast the salmon until the flesh is opaque and flakes easily but isn't dry, about 10 minutes per 1 inch of thickness. Remove the cooked fillets to plates, and top each fillet with 1/4 of the caramelized leeks and carrots.