CHUCKWAGONCOOKIE'S PAN SEARED CRISPY SKIN SALMON
The blend of spicy and citrus puts this salmon into ChuckWagon Cookie's "best of" category! Durkee makes a Citrus Rub which is great, but hard to find. So for the Citrus Spice Mix, use some lemon pepper, dried orange peel, salt, sugar, a bit of dill, dried garlic and dried onion.
Provided by ChuckWagonCookie
Categories Oven
Time 2h10m
Yield 2 serving(s)
Number Of Ingredients 8
Steps:
- Mix the Olive Oil, cajun spice mix and citrus mix together well and let sit for 20 minutes to let flavors be absorbed by the oil. Mix in the lemon juice.
- Smear onto the flesh side of the salmon, place both together skin side out in plastic bag and marinate in refrigerator for up to 4 hours.
- Place cast iron or oven safe heavy bottom skillet over high heat, with no oil.
- Preheat oven to 425 degrees.
- Meanwhile, remove salmon from marinade. Feel free to add a light coat of cajun and citrus spices. Dot the fleshy side with the sliced shallot, garlic and tomato.
- When skillet is very hot, add a light coat of vegetable oil. If it smokes, it's hot enough.
- Place salmon skin side down in skillet and let it cook for 2 1/2 minutes.
- DO NOT move it or bother it -- just walk away and let it cook.
- After 2 1/2 minutes, place skillet in preheated oven and let cook until internal temperature of the salmon reaches 132 degrees. Remove from oven and let rest for about 5 minutes.
- Goes well with pasta or rice!
PAN-SEARED CRISPY SALMON
Provided by Food Network
Number Of Ingredients 9
Steps:
- 1. Season the fish on both sides with salt and pepper. Heat 3 tablespoons of the olive oil in a saute pan. Place the salmon, skin-side down, in the pan and cook (without moving the fish) until the skin is crispy, about 4 to 5 minutes. Reduce the heat, turn the salmon, and continue to cook for another 3 to 4 minutes.
- 2. Meanwhile, heat the remaining tablespoon oil in another saute pan over medium heat. Add the garlic, shallots, and leek; saute for 3 to 5 minutes until the leak begins to soften.
- 3. Add the cannellini beans and the wine; bring to a gentle simmer. Add the butter. Season to taste with salt and pepper.
CRISPY SKIN SALMON
Most people hate salmon skin and discard it (raises hand, no judgement here) but cooking salmon in a searing hot cast iron skillet allows for a crispness that may just tempt you to clean your plate!
Provided by thedailygourmet
Time 25m
Yield 4
Number Of Ingredients 5
Steps:
- Set a cast iron skillet over high heat. Add olive oil and butter. When butter melts, swirl the skillet to combine oil and butter.
- Sprinkle salmon fillet with Greek seasoning. Carefully add fillet to skillet and reduce heat to medium-low. Cover skillet with a tempered glass lid and cook until salmon flakes easily with a fork, about 12 minutes.
- Add pecans to the skillet and toast lightly, 1 to 2 minutes.
- Remove salmon from skillet and serve immediately topped with pecans.
Nutrition Facts : Calories 264.4 calories, Carbohydrate 1 g, Cholesterol 63.4 mg, Fat 19.7 g, Fiber 0.4 g, Protein 20 g, SaturatedFat 4.7 g, Sodium 311.5 mg, Sugar 0.1 g
CRISPY SKIN SALMON
The new year is always a perfect time to try something completely new. I'm posting it here so I don't lose it...sounds interesting! The cook times are estimates ... times weren't available on the website.
Provided by marisk
Categories Vegetable
Time 1h
Yield 2 serving(s)
Number Of Ingredients 22
Steps:
- RICE:.
- Place the rice and oil in a rice cooker.
- Mix well. Add in the water, lime juice and garlic clove.
- Cook according to manufacturer's instructions.
- After cooking, let rice sit for 20 minutes and stir in cilantro.
- EDAMAME:.
- Heat the olive oil to the smoking point in a pan.
- Add in the edamame and let it sit for 1 minute.
- Add in the shallots and garlic and cook for 2 minutes.
- Season with salt and pepper.
- SALMON:.
- Heat the oil to just smoking in a pan.
- Season the flesh side of salmon with salt and pepper.
- Place the filet in he pan skin down.
- Let it cook for 5 minutes. You should see the oil sizzling and the flesh cooking from the bottom up.
- When the flesh looks like it has cooked about half the way up, flip the fish over and cook for 20 seconds.
- Remove.
- CHIMICHURI SAUCE:.
- Combine ingredients together and use as a garnish on meats, poultry and fish.
Nutrition Facts : Calories 1305.5, Fat 70.5, SaturatedFat 9.6, Cholesterol 72.9, Sodium 235.2, Carbohydrate 104.2, Fiber 15, Sugar 1.5, Protein 69.4
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