Pan Seared Salmon With Ginger Lime Sauce And Peanuts Recipes

PAN-SEARED TUNA WITH AVOCADO, SOY, GINGER, AND LIME

Pan-Seared Tuna with Avocado, Soy, Ginger, and Lime image

Provided by Tyler Florence

Yield 1 serving

Number Of Ingredients 11

Ingredients

2 big handfuls fresh cilantro leaves, finely chopped
1/2 jalapeno, sliced
1 teaspoon grated fresh ginger
1 garlic clove, grated
2 limes, juiced
2 tablespoons soy sauce
Pinch sugar
Sea salt and freshly ground black pepper
1/4 cup extra-virgin olive oil
1 (6-ounce) block sushi-quality tuna
1 ripe avocado, halved, peeled, pitted, and sliced

Steps:

In a mixing bowl, combine the cilantro, jalapeno, ginger, garlic, lime juice, soy sauce, sugar, salt, pepper, and 2 tablespoons of olive oil. Stir the ingredients together until well incorporated.
Place a skillet over medium-high heat and coat with the remaining 2 tablespoons of olive oil. Season the tuna generously with salt and pepper. Lay the tuna in the hot oil and sear for 1 minute on each side to form a slight crust. Pour 1/2 of the cilantro mixture into the pan to coat the fish. Serve the seared tuna with the sliced avocado and the remaining cilantro sauce drizzled over the whole plate.

GINGER LIME GLAZED SALMON

Ginger Lime Glazed Salmon image

A delicious glaze for salmon. It's not necessary to marinate in advance. This makes a modest amount of sauce/glaze. Should you desire more to serve over rice, increase the amounts but add after removing the fillets from the pan.

Provided by gailanng

Categories One Dish Meal

Time 15m

Yield 2 serving(s)

Number Of Ingredients 11

Ingredients

2 (4 ounce) skinless salmon fillets
2 1/2 tablespoons fresh ginger, peeled, minced and crushed
1 fresh Thai red chili peppers (or more to taste) or 1 jalapeno chile 1/2 cayenne, chopped (or more to taste)
2 tablespoons garlic, peeled and minced
2 tablespoons sugar
2 tablespoons fresh lime juice
2 tablespoons asian fish sauce or 2 tablespoons asian oyster sauce
1 tablespoon asian chili-garlic sauce (Sriracha)
4 tablespoons water
1 1/2 tablespoons vegetable oil
salt

Steps:

Grind together the ginger, chile pepper, garlic and sugar in a mortar and pestle to get a coarse paste. Transfer paste to a bowl and add fish sauce, lime juice, Sriracha and water; mix to combine. Season with salt; set aside. (This may be done in a small food processor bowl or blender.) This sauce will be divided.
Dry with paper toweling and season salmon with salt. Pour over the fillets 4 tablespoons sauce, turning to coat. Set aside the remaining sauce.
Heat oil in a non-stick skillet. When hot, add the salmon fillets and the sauce used for coating; cook over moderate heat. (Don't add more otherwise you will 'boil' the fillets instead of glazing.) Turn fillets over so that both sides are cooked, scooping glaze over top. Continue to cook until it carmelizes, coating the salmon. Remove the fillets then immediately add to the hot pan the reserved sauce mixture, simmering until it becomes golden and thick. Pour over reserved fillets.
Serve with white or jasmine rice.

SESAME-GINGER PAN SEARED SALMON

Sesame-Ginger Pan Seared Salmon image

This salmon is tender and moist with a crispy outer coating. It is seasoned just right with toasted sesame oil, a hint of ginger and savory seasonings. I like to garnish each fillet with sesame seeds toasted in pan drippings, but you may choose to omit per your preference.

Provided by MarthaStewartWanabe

Categories Asian

Time 45m

Yield 4 serving(s)

Number Of Ingredients 9

Ingredients

4 salmon fillets
2 teaspoons toasted sesame oil
2 teaspoons olive oil
1/2 teaspoon ginger, ground
1/4 teaspoon garlic powder
1/4 teaspoon onion powder
1/2 teaspoon salt
1/4 teaspoon pepper
2 teaspoons sesame seeds, toasted (optional for garnish)

Steps:

Drizzle sesame oil over salmon and rub over all sides of fish. Set aside.
In a small bowl, combine ground ginger, garlic powder, onion powder, salt & pepper. Season all sides of fish and allow to dry marinate at room temperature for 30 minutes.
Place a large skillet over medium heat and add olive oil. Once the oil is fragrant and glistening, sear one side for 5-7 minutes. Carefully turn and sear the opposite side for another 5-7 minutes. Once salmon is cooked through, remove to serving plate and cover.
Lower skillet heat to medium-low and toast sesame seeds for 1-2 minutes or until fragrant and thoroughly coated with the oils and seasonings remaining in the pan.
Spread seeds evenly over the top of each filet.
Serve and enjoy!

Nutrition Facts : Calories 454.4, Fat 19.2, SaturatedFat 3.3, Cholesterol 146.3, Sodium 529.7, Carbohydrate 0.9, Fiber 0.3, Protein 65.5

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