EVERYDAY SALMON WITH TANGY CUCUMBERS AND FRIED SHALLOTS
A large piece of fish, like salmon, cod or halibut, cooked for less than 20 minutes in a cloak of olive oil, makes an ultimate low-pressure, unfussy main course that you can further dress up however you please. Set out the salmon with a big bowl of buttered rice, fried shallots, spicy cucumbers and other crunchy, lightly pickled vegetables for snacking. If you like, add jammy eggs for sauciness and salmon eggs for saltiness (and the opportunity to say "eggs on eggs!"), and you've got yourself quite a spread.
Provided by Alison Roman
Categories dinner, easy, seafood, main course
Time 35m
Yield 4 to 8 servings
Number Of Ingredients 13
Steps:
- If serving the shallots, combine shallots and oil in a small pot or skillet. Heat over medium and cook until shallots begin to sizzle and fry in the oil, 3 to 4 minutes. Continue cooking, swirling the pot or skillet occasionally, until the shallots begin to sizzle less and brown more, another 3 to 4 minutes. Once they're just starting to turn a nice golden brown, remove from heat. (They will continue to brown in the oil, so pull them before you think they're ready.) Use a slotted spoon or mesh strainer to transfer shallots to a paper towel-lined plate. Immediately season with lots of salt and set aside to cool.
- Heat oven to 325 degrees. Season salmon with salt and pepper and place in a large baking dish. Drizzle with olive oil and place in oven. Roast until the edges are opaque and the fish is just cooked through in the center, 10 to 12 minutes for medium rare, 15 to 18 minutes for more well done. Meanwhile, thinly slice half the lemon and pick out any seeds. (Save the other half of the lemon for serving alongside.)
- If serving the cucumbers, combine cucumbers, vinegar and Aleppo pepper in a small bowl. Season with salt and pepper and let sit a few minutes, tossing occasionally to evenly season. Drizzle with olive oil before serving.
- Remove salmon from oven and transfer to a large serving platter. (Alternatively, feel free to serve in the baking dish.) Scatter lemon slices over and nestle remaining lemon alongside for squeezing over. Sprinkle with flaky salt before serving with the cucumbers, shallots or both if you like, and perhaps quick pickles, buttered rice, jammy eggs or more fish (see note below).
Nutrition Facts : @context http, Calories 652, UnsaturatedFat 37 grams, Carbohydrate 11 grams, Fat 52 grams, Fiber 2 grams, Protein 36 grams, SaturatedFat 9 grams, Sodium 704 milligrams, Sugar 4 grams
PAN-FRIED SALMON
A simple, straightforward, quick recipe for pan-fried salmon. Besides salmon fillets, all you need is butter and fresh lemon juice.
Provided by Ita
Categories Main Dish Recipes Seafood Main Dish Recipes Salmon Salmon Fillet Recipes
Time 10m
Yield 4
Number Of Ingredients 4
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.
Nutrition Facts : Calories 177.5 calories, Carbohydrate 0.7 g, Cholesterol 64.6 mg, Fat 9.6 g, Protein 21.1 g, SaturatedFat 4.6 g, Sodium 131.8 mg, Sugar 0.2 g
PAN FRIED SALMON WITH CUCUMBER RADISH SALAD
Provided by Food Network Kitchen
Time 25m
Number Of Ingredients 11
Steps:
- 1. Bring salmon to room temperature 10 minutes before cooking. Toast sesame seeds in a small, dry skillet over medium heat, stirring and tossing, until fragrant and golden, about 4 minutes. Pour into a small bowl and cool.
- 2. Place cucumber, radishes, and jalapeno in a medium bowl. Finely grate ginger into bowl. Add 1 tablespoon oil, toasted sesame seeds, vinegar, sugar, 1 teaspoon salt, and sesame oil. Toss and set aside.
- 3. Heat a large skillet over medium-low heat. Season salmon with salt and pepper. Add remaining 1 tablespoon vegetable oil to pan; Increase heat to medium high. Place salmon, skin side up, in pan. Cook, without moving, until golden brown, about 4 minutes. Turn fillets over using a metal spatula and cook until firm to touch, about 3 more minutes. Transfer to plates or a platter and serve warm with cucumber salad.
Nutrition Facts : Calories 320, Fat 19 grams, SaturatedFat 2.5 grams, Cholesterol 95 milligrams, Sodium 210 milligrams, Carbohydrate 2 grams, Fiber 1 grams, Protein 34 grams
PAN-FRIED SALMON
Have a perfectly cooked salmon fillet, complete with crisp skin, ready in under 10 minutes. Serve with a side of buttery, seasonal green veg for a filling supper
Provided by Esther Clark
Categories Dinner, Main course, Supper
Time 6m
Number Of Ingredients 4
Steps:
- Generously season the salmon fillets with salt and pepper. Put the oil and butter in a non-stick frying pan over a medium heat, swirling around the pan until melted and foaming, then turn up the heat. Once the butter starts bubbling, add the salmon fillets to the pan, skin-side-down, and fry for 3 mins until crisp. Flip the fillets over, lower the heat and cook for 2 mins more, then drizzle with the lemon juice. Transfer the salmon to a plate and baste with any of the buttery juices left in the pan.
Nutrition Facts : Calories 524 calories, Fat 44 grams fat, SaturatedFat 15 grams saturated fat, Carbohydrate 0.3 grams carbohydrates, Sugar 0.3 grams sugar, Fiber 0.3 grams fiber, Protein 31 grams protein, Sodium 0.17 milligram of sodium
PAN-FRIED SALMON WITH SHALLOT MASH AND CUCUMBER RAITA
For a simple, stylish fish dish, try this recipe for salmon served with tasty mash and a yoghurt relish. Perfect for summer dining.
Provided by English_Rose
Categories European
Time 35m
Yield 4 serving(s)
Number Of Ingredients 14
Steps:
- First finely chop the shallots and soak in white wine vinegar. Set aside.
- For, the raita, sprinkle the cucumber lightly with salt and set aside to drain in a colander for 20 minutes.
- Pat the cucumber dry and mix with the yoghurt and coriander. Season with salt and freshly ground pepper.
- Cook the potatoes in a saucepan of boiling salted water until tender; drain and mash with butter and milk. Season with salt and freshly ground pepper. Drain the shallots and mix in with the mustard and parsley.
- Meanwhile, heat 1 tablespoon of olive oil in a heavy-based frying pan. Season the salmon with salt and freshly ground pepper and score the skin, using a sharp knife.
- Add the salmon skin side-down and fry for 3-4 minutes or until the skin is crispy.
- Turn the salmon over and cook for a further 1-2 minutes on the other side.
- Serve the salmon on a bed of shallot mustard mash with the cucumber raita. Drizzle the remaining olive oil over the salmon just before serving.
Nutrition Facts : Calories 555.2, Fat 26.1, SaturatedFat 8.6, Cholesterol 118.7, Sodium 278.7, Carbohydrate 38.5, Fiber 4.1, Sugar 8.4, Protein 42
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