PAN SEARED SALMON I
Simply seasoned with salt and pepper, these salmon fillets are pan seared with capers, and garnished with slices of lemon.
Provided by Noreen421
Categories Main Dish Recipes Seafood Main Dish Recipes Salmon Salmon Fillet Recipes
Time 20m
Yield 4
Number Of Ingredients 6
Steps:
- Preheat a large heavy skillet over medium heat for 3 minutes.
- Coat salmon with olive oil. Place in skillet, and increase heat to high. Cook for 3 minutes. Sprinkle with capers, and salt and pepper. Turn salmon over, and cook for 5 minutes, or until browned. Salmon is done when it flakes easily with a fork.
- Transfer salmon to individual plates, and garnish with lemon slices.
Nutrition Facts : Calories 371 calories, Carbohydrate 1.7 g, Cholesterol 99.1 mg, Fat 25.1 g, Fiber 0.8 g, Protein 33.7 g, SaturatedFat 4.6 g, Sodium 299.8 mg
CRISPY PAN SEARED SALMON WITH FRIED CAPER VINAIGRETTE
Crispy pan seared salmon with fried caper vinaigrette is a restaurant quality dish that comes together in minutes!
Provided by Andrea Mut
Categories Dinner
Number Of Ingredients 9
Steps:
- Mix together lemon juice, honey, garlic and dill. Reserve olive oil and capers separately. Set everything aside while you prepare the salmon.
- Pat the salmon fillets very dry with paper towels. Sprinkle both sides with salt and pepper.
- Add 2 tbsp. of oil to skillet. Heat oil over high heat until shimmering. Turn heat down to medium-low. Add one fillet at a time, carefully pressing each fillet gently but firmly with a spatula for 10 seconds before adding the next fillet. Don't overcrowd the pan. Cook in batches if necessary. Continue cooking for approximately 5 minutes for one-inch-thick fillets, or until salmon looks pink almost all the way through. Keep an eye on the skin and lower the heat if it's getting too dark.
- Carefully flip the fillets using a spatula and a fork and cook flesh side down for one minute. Cook until quick read thermometer reads 120 degrees F. or until flesh looks still moist and bright pink inside. Check by separating the flesh with 2 forks or by squeezing the sides with your fingers to check for flakiness. Remember the salmon will continue cooking as it rests.
- Transfer to a paper towel lined plate to absorb any excess oil. Repeat with any remaining fillets. Let salmon rest while you finish the vinaigrette.
- In a small frying pan heat the olive oil over medium high heat. Add drained capers, careful as they may spatter. Fry until turning lightly golden, about 3 minutes. Add the fried capers plus all the oil to the lemon juice mixture. Stir to combine.
- Pour vinaigrette over salmon fillets or serve on the side.
PAN SEARED SALMON WITH CAPERS
Found on Allrecipes.com. Simply seasoned with salt and pepper, these salmon fillets are pan seared with capers, and garnished with slices of lemon.
Provided by AZPARZYCH
Categories Lemon
Time 20m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- Preheat a large heavy skillet over medium heat for 3 minutes.
- Coat salmon with olive oil. Place in skillet, and increase heat to high
- Cook for 3 minutes. Sprinkle with capers, and salt and pepper
- Turn salmon over, and cook for 5 minutes, or until browned.
- Salmon is done when it flakes easily with a fork.
- Transfer salmon to individual plates, and garnish with lemon slices.
PAN-SEARED SALMON WITH KALE AND APPLE SALAD
The star of this dish is the kale salad. It's crunchy, tangy and sweet!
Provided by Food Network Kitchen
Categories main-dish
Time 40m
Yield 4 servings
Number Of Ingredients 11
Steps:
- Bring the salmon to room temperature 10 minutes before cooking.
- Meanwhile, whisk together the lemon juice, 2 tablespoons of the olive oil and 1/4 teaspoon salt in a large bowl. Add the kale, toss to coat and let stand 10 minutes.
- While the kale stands, cut the dates into thin slivers and the apple into matchsticks. Add the dates, apples, cheese and almonds to the kale. Season with pepper, toss well and set aside.
- Sprinkle the salmon all over with 1/2 teaspoon salt and some pepper. Heat the remaining 1 tablespoon oil in a large nonstick skillet over medium-low heat. Raise the heat to medium-high. Place the salmon, skin-side up in the pan. Cook until golden brown on one side, about 4 minutes. Turn the fish over with a spatula, and cook until it feels firm to the touch, about 3 minutes more.
- Divide the salmon, salad and rolls evenly among four plates.
PAN-SEARED SALMON WITH CELERY, OLIVES AND CAPERS
The salsa that I spoon over the salmon here is an explosion of contrasting flavors - sweet, salty and sharp - common in Sicilian cooking. I like serving this with sautéed greens and some bread.
Provided by Yotam Ottolenghi
Categories dinner, seafood, main course
Time 45m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Cover the currants with boiling water and set aside to soak for 20 minutes. In a separate small bowl, mix 1 tablespoon of boiling water with the saffron and also leave for 20 minutes or longer.
- Gently rub the salmon fillets with 2 teaspoons of the oil, 1/3 teaspoon of salt and a good grind of pepper. Set aside while you make the relish.
- Add 1/3 cup/75 milliliters of olive oil to a large sauté pan over high heat. Add the celery and pine nuts and fry for 4 to 5 minutes, stirring frequently, until the nuts begin to brown (watch carefully as they can burn quickly). Turn off heat and stir in the capers and their brine, the olives, saffron and its water and a pinch of salt. Drain the currants and add them as well, along with the parsley, lemon zest and juice. Mix well and set aside.
- In a large skillet, heat 1 tablespoon oil over medium-high heat until it shimmers. Add salmon fillets skin-side down and let cook for 3 minutes, until the skin is crisp. Reduce the heat to medium, flip the fillets over and cook 2 to 4 minutes more (depending on how much you like the salmon to be cooked).
- Divide the salmon on 4 plates and serve with the warm relish spooned on top. Scatter reserved celery leaves (if using) and serve immediately.
Nutrition Facts : @context http, Calories 576, UnsaturatedFat 33 grams, Carbohydrate 21 grams, Fat 44 grams, Fiber 3 grams, Protein 26 grams, SaturatedFat 7 grams, Sodium 511 milligrams, Sugar 17 grams
PAN SEARED TUNA WITH CITRUS-HERB VINAIGRETTE
A more modern version of Salade Nicoise with an Asian influence that can be eaten as an entree. Salmon, halibut, or snapper also go well in this dish.
Provided by Ryan Nomura
Categories Side Dish Sauces and Condiments Recipes Salad Dressing Recipes Vinaigrette Dressing Recipes
Time 1h
Yield 4
Number Of Ingredients 25
Steps:
- Stir together 1/2 cup olive oil, 1 tablespoon parsley, and red pepper flakes. Toss tuna with marinade, and set aside to marinate for 30 minutes.
- Pour vinegar, orange juice, lemon juice, lime juice, and soy sauce into the bowl of a blender. Add shallot, 1 tablespoon parsley, thyme, dill, honey, Dijon mustard, jalapeno, and ginger. Blend on high until smooth, then add 3/4 cups olive oil in a slow, steady stream with the blender running. Season to taste with salt and pepper, and set aside.
- Bring a large pot of salted water to a boil over high heat. Fill another large container with half ice, half cold water, and set aside. Add the haricots verts to the boiling water, and cook until just tender, 35 to 40 seconds. Remove from the water, and immediately plunge into the ice water to cool. Next, blanch the carrots until just tender, about 1 1/2 minutes; chill in ice water until cold.
- When the vegetables are cold, remove from the ice water and pat dry. Place into a large bowl, and toss with the halved tomatoes, olives, onion, and chervil; set aside.
- Heat a heavy-bottomed skillet over high heat until very hot. Remove tuna steaks from marinade, and wipe off excess marinade. Season the tuna to taste with salt and pepper, then sear in hot skillet to desired doneness, about 1 minute per side for rare.
- To assemble, toss the vegetable salad with enough dressing to lightly coat. Divide the salad among 4 plates, and place a seared tuna steak on top of each. Drizzle with additional dressing to serve.
Nutrition Facts : Calories 695.6 calories, Carbohydrate 21.7 g, Cholesterol 76.7 mg, Fat 49.4 g, Fiber 3.7 g, Protein 42.8 g, SaturatedFat 6.9 g, Sodium 635 mg, Sugar 8.7 g
FRENCH LENTIL SALAD
Lentils are simmered with aromatics until tender and flavorful, then tossed with toasted almonds, shredded red cabbage, fresh herbs, and a lively lemon dressing in this make-ahead salad.
Provided by Martha Stewart
Categories Food & Cooking Salad Recipes
Number Of Ingredients 11
Steps:
- In a medium saucepan, heat 1 tablespoon oil over medium. Add onion, carrot, and celery, and cook, stirring occasionally, until tender, about 6 minutes. Add lentils and cover with 2 inches of water. Bring to a boil, then reduce heat and simmer until lentils are tender, about 20 minutes. Drain and season with salt and pepper. Let cool.
- In a medium bowl, whisk together remaining oil, lemon juice, and red-pepper flakes. Season with salt. Add lentils, almonds (if using), cabbage, and herbs and toss to combine. Lentil salad can be stored in an airtight container in the refrigerator up to 3 days.
SEARED SALMON WITH CITRUS AND ARUGULA SALAD
Bursting with color and bright, bold flavors, this simple recipe makes an elegant main course for a dinner party, or a welcome diversion from your go-to weeknight salmon. The technique of cooking salmon in a cast-iron skillet creates a beautifully golden-brown sear and crispy skin. For best results, make this recipe during the cold weather months, when citrus fruit is at its best.
Provided by Lidey Heuck
Categories brunch, dinner, lunch, salads and dressings, seafood, appetizer, main course
Time 40m
Yield 4 servings
Number Of Ingredients 15
Steps:
- Make the glaze for the salmon: In a small bowl, whisk 2 tablespoons olive oil with the orange juice, mustard, half the chopped garlic and 1/4 teaspoon salt. Set aside.
- Make the salad dressing: In another small bowl, whisk together 2 tablespoons olive oil with the lemon juice, 1/2 teaspoon salt and 1/2 teaspoon pepper. Stir in the shallots and the remaining garlic, then set aside.
- Using a small serrated knife, peel the grapefruit and oranges and trim to remove any remaining pith. Slice all the peeled fruit crosswise into thin circles (no larger than 1/2-inch thick); remove the seeds and set aside.
- Heat a 12-inch cast-iron or heavy stainless-steel skillet over medium-high until it's extremely hot (a drop of water flicked onto the pan should turn to steam almost immediately), about 3 minutes. Meanwhile, pat the salmon fillets dry using paper towels, brush both sides with olive oil, and season all over with salt and pepper.
- When the pan is ready, cook the salmon fillets skin-side down over medium-high without moving until the salmon skin releases easily from the pan, 3 to 4 minutes. Using a pair of tongs or a spatula, wiggle the fillets to loosen the skin from the bottom of the pan, then carefully flip. Lower the heat to medium and cook until the salmon is cooked through but still slightly rare in the center, 4 to 5 more minutes, depending on the thickness of the fillets.
- Transfer to a rimmed plate or serving dish, and brush the glaze all over the salmon, making sure to coat the fillets.
- Combine the arugula and fennel in a large bowl. Pour the dressing over the salad and toss well. Add the avocado, citrus rounds and pistachios, and toss gently. Transfer to a shallow serving bowl or platter and serve alongside the salmon.
More about "pan seared salmon with caper herb vinaigrette and french lentil salad recipes"
SALMON WITH CAPER-HERB VINAIGRETTE AND FRENCH LENTIL …
From thekitchn.com
Estimated Reading Time 2 mins
PAN SEARED SALMON WITH CAPER HERB VINAIGRETTE AND …
From abeautifulplate.com
4.5/5 (4)Total Time 1 hr 5 minsCategory Seafood And ShellfishCalories 486 per serving
GORDON RAMSAY'S SALMON RECIPE - MASHED.COM
From mashed.com
PAN SEARED HALIBUT RECIPE WITH LEMON BUTTER SAUCE - WHOLESOME …
From wholesomeyum.com
PAN SEARED HALIBUT WITH LEMON CAPER SAUCE - A FAMILY FEAST
From afamilyfeast.com
FRENCH LENTIL SALAD - FROM A CHEF'S KITCHEN
From fromachefskitchen.com
PAN-SEARED SALMON SALAD WITH LEMON DIJON VINAIGRETTE
From dontsweattherecipe.com
PAN SEARED SALMON {BETTER THAN A RESTAURANT!) – …
From wellplated.com
PAN SEARED SALMON WITH CAPERS AND LEMON
From boulderlocavore.com
RESTAURANT-STYLE PAN SEARED SALMON - ONCE UPON A CHEF
From onceuponachef.com
PAN SEARED SALMON RECIPE - HEALTHY RECIPES 101
From healthyrecipes101.com
PAN-SEARED SALMON WITH CUCUMBER-LABNEH VINAIGRETTE
From makegoodfood.ca
GIADA'S SALMON WITH LEMON CAPER SAUCE RECIPE IS WORTH A TRY
From thekitchn.com
PAN-SEARED SALMON WITH FENNEL, CAPERS, AND OLIVES - SUNBASKET
From sunbasket.com
SEARED SALMON WITH LENTIL SALAD RECIPE - CHATELAINE
From chatelaine.com
SALMON SALAD WITH HERB VINAIGRETTE | DINNER RECIPES | GOODTOKNOW
From goodto.com
PAN ROASTED SALMON WITH WHITE WINE CAPER VINAIGRETTE
From sidechef.com
PAN-SEARED WILD SALMON STEAKS WITH CHIVE VINAIGRETTE
From latimes.com
PAN-SEARED SALMON STEAKS WITH CAPERS - CHAMPAGNE TASTES®
From champagne-tastes.com
GRILLED SALMON SALAD WITH LEMON CAPER VINAIGRETTE
From theharvestkitchen.com
SALMON WITH BRAISED FRENCH LENTILS - FEASTING AT HOME
From feastingathome.com
SEARED SALMON WITH LENTIL SALAD | THE HEART FOUNDATION
From heartfoundation.org.au
11 BEST PAN-SEARED SALMON RECIPES - EATWELL101
From eatwell101.com
RECIPE: POACHED SALMON WITH HERB AND CAPER VINAIGRETTE - KCET
From kcet.org
PAN-ROASTED SALMON WITH TOMATO VINAIGRETTE RECIPE - FOOD & WINE
From foodandwine.com
PAN-SEARED SALMON WITH CELERY, OLIVES & CAPERS - EVER OPEN SAUCE
From everopensauce.com
PAN SEARED SALMON WITH OLIVE CAPER SAUCE - AN EDUCATED KITCHEN
From aneducatedkitchen.com
SLOW-ROASTED SALMON WITH FRENCH HERB SALSA - ONCE UPON A CHEF
From onceuponachef.com
BROWN BUTTER BASTED SALMON WITH FRESH HERBS AND CAPERS
From jamiegeller.com
WARM FRENCH LENTIL SALAD WITH DIJON VINAIGRETTE! - WELL SEASONED
From wellseasonedstudio.com
GARLIC CAPER BUTTER BAKED SALMON - INSPIRED TASTE
From inspiredtaste.net
PAN-ROASTED SALMON-AND-BREAD SALAD RECIPE - FOOD & WINE
From foodandwine.com
SEARED SALMON WITH LENTIL SALAD - GOOD HOUSEKEEPING
From goodhousekeeping.com
PAN SEARED CHILEAN SEA BASS IN LEMON CAPER SAUCE
From alliannaskitchen.com
PAN-SEARED SNAPPER WITH GARLIC-HERB VINAIGRETTE RECIPE
From myrecipes.com
PAN SEARED SALMON WITH CAPER HERB VINAIGRETTE AND FRENCH LENTIL …
From pinterest.co.uk
PAN-SEARED HADDOCK WITH LEMON CAPER SAUCE - CHAMPAGNE TASTES
From champagne-tastes.com
PAN SEARED SALMON WITH LEMON GARLIC BUTTER SAUCE - CAFE DELITES
From cafedelites.com
LENTIL AND HERB SALAD RECIPE | MYRECIPES
From myrecipes.com
PAN SEARED SALMON WITH AN HERB PESTO VINAIGRETTE
From whatsgabycooking.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love