Best 5 Quick Braised Salmon And Lettuce Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

If you're looking for a quick and easy meal that's packed with flavor, look no further than quick braised salmon and lettuce. This simple dish can be prepared in under 30 minutes and is perfect for a weeknight dinner or a light lunch. The salmon is cooked in a flavorful broth with a variety of vegetables, and the lettuce is wilted until tender. The result is a delicious and satisfying meal that's sure to please everyone at the table.

Let's cook with our recipes!

BRAISED SALMON MEDITERRANEAN STYLE



Braised Salmon Mediterranean Style image

Provided by Food Network

Categories     main-dish

Time 55m

Yield 4 servings

Number Of Ingredients 18

1 medium carrot
2 small celery branches
2 seedless clementines
1 medium tomato
1 small onion
1 cup water
2 clementines, juiced
1 cup dry white wine
1 tablespoon red wine vinegar
1 tablespoon olive oil
Salt and pepper
4 (5-ounce) salmon fillets
4 large lettuce leaves
1/2 lemon, juiced
12 pitted black olives, sliced
1 scallion, sliced
4 small bouquets celery leaves
1 tablespoon olive oil

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.

QUICK-BRAISED SALMON AND LETTUCE



Quick-Braised Salmon and Lettuce image

Cooked lettuce absorbs the broth's flavor and makes a silky side dish -- all in one pot.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Seafood Recipes     Salmon Recipes

Time 30m

Number Of Ingredients 8

3 tablespoons unsalted butter
2 large shallots, thinly sliced
2 teaspoons grated lemon zest, plus 1 tablespoon lemon juice
1/4 cup low-sodium chicken broth
4 skinless salmon fillets (6 ounces each)
Coarse salt and ground pepper
2 heads loose-leaved lettuce, such as green or red leaf, trimmed and chopped
1 tablespoon chopped fresh dill

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.

Nutrition Facts : Calories 433 g, Fat 22 g, Fiber 2 g, Protein 49 g, SaturatedFat 8 g

BRAISED SALMON



Braised Salmon image

Provided by Food Network

Categories     main-dish

Time 40m

Yield 4 servings

Number Of Ingredients 13

4 (6 to 8-ounce) salmon fillets
Salt and freshly ground black pepper
2 tablespoons vegetable oil
3 cups sliced red bliss potatoes
2 cups diced plum tomatoes
3/4 cup sliced carrots*
3/4 cup sliced celery*
3/4 cup sliced fennel*
3/4 cup sliced onions*
1 tablespoon saffron
1 tablespoon tomato paste
1 quart shrimp or lobster stock
Variety of fresh herbs, for seasoning

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 LETTUCE



Braised Lettuce image

Provided by Florence Fabricant

Categories     dinner, easy, lunch, side dish

Time 1h30m

Yield 4 servings

Number Of Ingredients 4

8 well-rounded heads bibb or Little Gem lettuce
8 tablespoons unsalted butter
Salt and freshly ground black pepper
Juice of 1/2 lemon

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.

Nutrition Facts : @context http, Calories 251, UnsaturatedFat 7 grams, Carbohydrate 9 grams, Fat 24 grams, Fiber 4 grams, Protein 5 grams, SaturatedFat 15 grams, Sodium 844 milligrams, Sugar 3 grams, TransFat 1 gram

PAN-FRIED SALMON WITH BRAISED LITTLE GEM



Pan-fried salmon with braised Little Gem image

If you're looking for a quick and wholesome fish dinner, try this pan-fried salmon with greens and a light creamy sauce. It takes less than 15 minutes to make

Provided by Samuel Goldsmith

Categories     Dinner

Time 14m

Number Of Ingredients 8

2 tsp olive oil
4 Little Gem lettuces, halved lengthways
200ml vegetable stock
4 x 130g salmon fillets
200g fresh or frozen peas (defrosted if frozen)
½ small bunch of dill, chopped
1 tbsp half-fat crème fraîche
1 tsp Dijon mustard

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.

Nutrition Facts : Calories 410 calories, Fat 23 grams fat, SaturatedFat 5 grams saturated fat, Carbohydrate 9 grams carbohydrates, Sugar 6 grams sugar, Fiber 6 grams fiber, Protein 38 grams protein, Sodium 1 milligram of sodium

Tips:

  • Choose the right salmon: Look for wild-caught salmon if possible, as it is lower in contaminants and has a better flavor.
  • Cook the salmon gently: Overcooking will dry out the salmon, so be careful not to cook it for too long.
  • Use a flavorful marinade: Marinating the salmon before cooking will help to infuse it with flavor.
  • Serve the salmon with a variety of sides: Braised salmon pairs well with a variety of sides, such as rice, roasted vegetables, or a salad.
  • Get creative with the lettuce: You can use any type of lettuce you like in this recipe. Try using a mix of different lettuces for a more complex flavor.

Conclusion:

Braised salmon is a quick and easy weeknight meal that is also healthy and delicious. The salmon is cooked gently in a flavorful marinade, resulting in a moist and flaky fish. The lettuce is a light and refreshing side dish that helps to balance out the richness of the salmon. This recipe is sure to please everyone at your table.

Related Topics