Quick Fix Salmon With Lime Coriander Cilantro Recipes
7-MINUTE SALMON PICCATA
In just a few minutes, with only a few ingredients, using just one pan, we're making an incredible dish featuring one of the world's best pan sauces. Whether you're an expert cook or just getting started, this is one recipe/technique that you must master-and the good news is, it couldn't be simpler.
Provided by Chef John
Categories Salmon Fillets
Time 12m
Yield 2
Number Of Ingredients 11
Steps:
- Season salmon with salt, pepper, and cayenne. Sprinkle flour onto one side of each fillet and pat gently onto the fish.
- Heat clarified butter in a nonstick skillet over medium-high heat. Add salmon, floured side down, and let sear for 2 ½ minutes. Flip and sear the other side for 2 minutes. Remove to a plate and cover with foil.
- Add capers to the skillet and press with the back of a fork to gently mash. Pour in wine and lemon juice; add lemon zest. Swirl the pan to combine. Let reduce by half, about 1 minute.
- Reduce heat to low and add butter; swirl the pan or stir with a spoon or spatula until butter is almost fully melted. Transfer salmon and any accumulated juices from the plate back into the skillet. Allow butter to fully melt while spooning sauce over salmon.
- Pour in water to thin sauce if needed; continue to spoon sauce over salmon and cook until salmon is fully cooked through and flakes easily with a fork. An instant-read thermometer inserted into the center of the fillets should read about 145 degrees F (63 degrees C). Sprinkle parsley over top.
- Remove from heat and transfer to a serving plate; spoon pan sauce over salmon.
Nutrition Facts : Calories 565.5 calories, Carbohydrate 7.9 g, Cholesterol 162.5 mg, Fat 42.8 g, Fiber 2.8 g, Protein 34.7 g, SaturatedFat 19 g, Sodium 361.1 mg
LIME, CHILLI & CORIANDER/CILANTRO SALMON (CEVICHE)
From Falling Cloudberries by Tessa Kiros (my recipe book of choice). Apparently this actually works with most kinds of fish but the recipe states salmon. This works best as a starter and needs to be made around half a day ahead of when you need it. You don't cook it but instead the salmon sort of cooks itself in the lime marinade. Not yet tried.
Provided by Wendy-Bob
Categories Peruvian
Time 4h15m
Yield 4-6 serving(s)
Number Of Ingredients 7
Steps:
- Shred the salmon into smallish sized pieces and place in a wide, non-metallic bowl.
- Pour the lime juice, chilli, corriander, cumin and garlic over the fish and season with salt & pepper.
- Take the grated ginger and firmly squeeze the juice over the salmon. Discard the pulp.
- Mix well (but gently), cover with cling film and refrigerate for a minimum of 4 hours before serving.
Nutrition Facts : Calories 390.2, Fat 11.1, SaturatedFat 1.8, Cholesterol 165.4, Sodium 216.6, Carbohydrate 5.8, Fiber 0.6, Sugar 1.9, Protein 64.1
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