Pan Fried Salmon With Mediterranean Butternut Squash Recipes

PAN FRIED SALMON WITH MEDITERRANEAN BUTTERNUT SQUASH

Steps:

• BY DAVID GILLICK Freshly pan-fried salmon tastes great piled over the spicy, veg and beans. Full of good proteins and plenty of fibre this is great recipe to make in advance or make in batch, freeze and simply just add the fish for a quick midweek family dinner. METHOD Preheat oven to 200°C. Put the butternut squash on a baking tray and bake for 35 minutes. Remove from the oven and allow to cool. Mix 1 tbsp rapeseed oil with the coconut milk, chopped tomato, chilli and mint in a teacup. Using a dessert spoon, scoop out mounds of squash and transfer to a saucepan over a medium heat. Add in the drained beans, olive oil and coconut mixture along with kale and cook for 5 minutes. Stir frequently, or until the vegetables are tender and the beans warmed. In a separate pan heat 1 tbsp oil on a medium heat and then cook the fish for 4/5 minutes each side. Serve the fish on the squash and beans with a squeeze of lime.

PAN-FRIED SALMON

Steps:

• Melt butter in a large, heavy skillet over medium heat. Pour in lemon juice and swirl the skillet to mix melted butter and lemon juice.
• Place salmon fillets, flesh side down, in the pan and cook until browned, about 3 minutes. Spoon lemon butter over the top of the fillets as they cook. Turn fillets over with a spatula and cook for an additional 1 or 2 minutes, depending on the thickness of the fillets. Season with salt and pepper.

CRISPY PAN SEARED SALMON

Steps:

• Pat salmon dry on both sides and sprinkle with kosher salt and black pepper.
• Make seasoning mix & season salmon. In small bowl, mix together the dry oregano, garlic powder and paprika. Season the flesh side of the fish with this spice mixture.
• Sear the Salmon. In a large cast iron skillet, heat 2 tbsp extra virgin olive oil over medium-high heat until shimmering but not smoking. Reduce the heat to medium-low and add one salmon fillet, skin-side down, and press the top with the back of a fish spatula for about 10 seconds (this prevents the skin from curling up.) Add the remaining salmon fillets, one at a time, pressing each with the spatula for 10 seconds. Cook for about 4 minutes. If skin resists lifting (or if it's sticking to the pan), allow the fish to cook for a little bit longer until you are able to lift up easily (no more than 6 minutes in total). Using the spatula and a fork to assist in flipping, flip the fish to the flesh side to cook for about 15 seconds or so. ( Salmon is ready when it registers 110°F (43°C) in the very center for rare, 120°F (49°C) for medium-rare, or 130°F (54°C) for medium, 5 to 7 minutes total.)
• Remove salmon from heat and immediately add lemon juice and lemon zest.
• Make arugula salad. In a bowl, add the baby arugula. Season with salt and add juice of ½ lemon and extra virgin olive oil. Toss to combine.
• Serve salmon with arugula salad (or any of the sides or salads suggested in the post). Enjoy!