Seared Salmon With Crab Salad And Avocado Sauce Recipes

PAN-SEARED SALMON WITH KALE AND APPLE SALAD

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.

SEARED SALMON WITH CITRUS AND ARUGULA SALAD

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.

SALMON WITH CREAMY AVOCADO SAUCE

Steps:

• Place salmon fillets, skin side down, on foil-lined baking sheet. Coat fish with cooking spray and season with salt and pepper.
• Preheat broiler. Cook salmon 10 to 12 minutes or until fish is opaque.
• While fish is cooking, combine avocado, sour cream, mayonnaise, lemon juice, garlic, hot-pepper sauce, Worcestershire sauce, salt, and pepper in a food processor. Process, scraping down bowl occasionally, until mixture is creamy and smooth. Serve a dollop of sauce next to each salmon fillet.

SEARED SALMON SALAD

Steps:

• Thaw fish if frozen.
• Rinse fish; pat dry.
• Sprinkle fish lightly with salt, pepper and 1/2 teaspoon of the ground cumin.
• In a medium nonstick skillet heat olive or cooking oil over medium high heat; add fish.
• Cook fish on one side for 4 to 5 minutes or until golden.
• Turn carefully.
• Cook for 4 to 5 minutes more or until fish flakes easily with a fork.
• Meanwhile, divide greens, jicama and olives among 2 salad plates.
• Set aside.
• To serve place 1 fish fillet atop greens on each plate.
• Combine salad dressing and remaining cumin; drizzle atop salmon.

PAN-SEARED SALMON WITH CREAMY AVOCADO SAUCE

Steps:

• Combine 1/4 cup olive oil, cream, avocado, garlic, lemon juice, salt, and pepper in an electric blender. Blend until smooth and creamy. Set aside.
• Season salmon fillets with salt and pepper on both sides. Coat the bottom of a skillet with olive oil and heat over medium-high heat. Add salmon once oil is hot and sear, 5 to 6 minutes. Flip and sear for 5 to 6 minutes more.
• Transfer salmon to a plate and top with creamy avocado sauce. Sprinkle with basil and serve immediately with a lemon wedge.