Seared Salmon With Mashed Vegetables And Seaweed Recipes

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PAN SEARED SALMON



Pan Seared Salmon image

How to make easy, perfect pan seared salmon. Here are my easy tips you need to cook restaurant-style pan fried salmon at home.

Provided by Erin Clarke / Well Plated

Categories     Dinner     Main Course

Time 25m

Number Of Ingredients 7

4 (6- to 8-ounce) salmon fillets (skin on)
1/2 teaspoon kosher salt (plus a few extra pinches)
1/4 teaspoon ground black pepper
1 tablespoon unsalted butter
1/2 tablespoon canola, grapeseed, avocado, or another high smoke-point cooking oil
1 lemon (cut into wedges)
Chopped fresh parsley (or basil, or dill, optional for serving)

Steps:

  • Remove the salmon from the refrigerator and let stand at room temperature for at least 10 minutes. With a paper towel, pat the fillets very dry on both sides.
  • Heat the butter and oil in a 12-inch cast iron or heavy stainless steel skillet over medium-high heat until the butter foams and the foam subsides, about 3 minutes. It's important the pan is VERY hot before you add the salmon, or it won't crisp properly.
  • Just before adding it to the pan, season the flesh side of the salmon with 1/2 teaspoon salt and pepper.
  • Carefully place the fillets in the skillet, skin-side up, lowering them down away from you to protect yourself from splatters. Sprinkle the skin side of the salmon with a pinch of kosher salt.
  • Let the salmon cook on the first side completely undisturbed until the flesh appears cooked about 3/4 of the way up the fillet, about 5 to 6 minutes.
  • With a fish spatula or similar long, wide, flexible spatula, carefully flip the fillets. They should release easily from the pan; if they are sticking, the salmon most likely isn't ready yet. Let cook another 30 seconds or so, then try again.
  • Reduce the pan heat to medium. Cook the salmon on the other side for 2 to 4 minutes more, until it is done to your liking (I remove the salmon at 130 degrees for medium). Remove to a plate and let rest 5 minutes. Squeeze lemon over the top and sprinkle with herbs. Serve hot or at room temperature.

Nutrition Facts : ServingSize 1 (of 4), Calories 290 kcal, Carbohydrate 3 g, Protein 34 g, Fat 15 g, SaturatedFat 4 g, TransFat 1 g, Cholesterol 101 mg, Fiber 1 g, Sugar 1 g, UnsaturatedFat 10 g

SEARED SALMON WITH MASHED VEGETABLES AND SEAWEED



Seared Salmon With Mashed Vegetables and Seaweed image

Provided by Moira Hodgson

Categories     dinner, main course

Time 30m

Yield six servings

Number Of Ingredients 20

2 to 3 tablespoons canola oil
12 1-by-3-inch strips dulse seaweed
2 medium Idaho potatoes, peeled and cubed
2 medium parsnips, peeled and cubed
2 small white turnips, peeled and cubed
1 clove garlic, minced
1/2 cup chopped onion
1 leek, chopped
Coarse salt and freshly ground pepper to taste
1/4 cup olive oil
1/4 cup heavy cream
8 ounces shallots, peeled and sliced
2 tablespoons olive oil
1/3 cup flour
1 pint fish stock or clam juice
1/2 tablespoon crushed black peppercorns
2 tablespoons balsamic vinegar
6 6-ounce salmon fillets
Coarse sea salt and freshly ground pepper to taste
2 tablespoons canola or grapeseed oil

Steps:

  • Heat the oil in a heavy skillet and fry the seaweed for one minute. Remove and drain on paper towels.
  • Prepare the vegetables. Simmer the first six ingredients together in boiling, salted water for 12 to 15 minutes. Drain and mash. Season to taste and add the olive oil and heavy cream. Mix well and keep warm.
  • Saute the shallots over medium heat in the oil until caramelized (about 10 to 15 minutes). Sprinkle with flour and stir well. Add the fish stock and cook slowly over moderate heat, stirring until any lumps have disappeared. Season to taste with salt, add the crushed peppercorns and vinegar and simmer five more minutes. Set aside and keep warm.
  • Season the salmon with salt and pepper to taste. Heat the oil in a saute pan and sear the salmon for two-and-a-half to three minutes on each side for rare, more for well done.
  • While the fish is cooking, place a mound of potato mixture in the center of six individually heated plates. Spoon sauce around the potato and top it with the salmon fillet. Sprinkle the seaweed on top.

Nutrition Facts : @context http, Calories 788, UnsaturatedFat 35 grams, Carbohydrate 41 grams, Fat 52 grams, Fiber 7 grams, Protein 42 grams, SaturatedFat 10 grams, Sodium 1174 milligrams, Sugar 9 grams, TransFat 0 grams

PAN-SEARED SALMON WITH WARM VEGETABLE MEDLEY



Pan-Seared Salmon with Warm Vegetable Medley image

This better-for-you salmon recipe gets some of its HEALTHY LIVING creds from a tasty medley of warm mixed vegetables and black beans.

Provided by My Food and Family

Categories     Vegetable Recipes

Time 25m

Yield Makes 6 servings.

Number Of Ingredients 6

2 Tbsp. oil, divided
6 salmon fillets (1-1/2 lb.)
2 cups shredded red cabbage
1 can (15 oz.) black beans, drained
1 pkg. (9 oz.) baby spinach leaves
1/4 cup KRAFT Zesty Italian Dressing

Steps:

  • Heat 1 Tbsp. oil in large skillet on medium-high heat. Add fish; cook 4 min. on each side or until fish flakes easily with fork and is golden brown on both sides. Remove from skillet; cover to keep warm.
  • Heat remaining oil in skillet. Add cabbage; cook and stir 1 min. Add beans; cook 2 min. or until heated through. Stir in spinach; cook 2 min. or just until wilted, stirring occasionally. Remove from heat. Stir in dressing and pepper.
  • Spoon cabbage mixture onto serving plates; top with fish.

Nutrition Facts : Calories 310, Fat 15 g, SaturatedFat 2.5 g, TransFat 0 g, Cholesterol 55 mg, Sodium 190 mg, Carbohydrate 0 g, Fiber 6 g, Sugar 0 g, Protein 27 g

SALMON WITH ROASTED VEGETABLES



Salmon With Roasted Vegetables image

I found this in a Canadian Living Magazine years ago. I don't have the magazine any more but I did write down the recipe. Here it is.

Provided by Chef at Heart

Categories     < 60 Mins

Time 1h

Yield 4 serving(s)

Number Of Ingredients 12

4 salmon fillets (skin removed)
4 carrots, sliced on the diagonal
2 red onions, cut into wedges
2 red peppers, cut in bite sized pieces
2 zucchini, sliced diagonally
1 (14 ounce) can artichoke hearts, drained and cut into bite size pieces
2 tablespoons olive oil
2 tablespoons white wine vinegar
1 1/2 teaspoons thyme
2 garlic cloves, minced
2 tablespoons anchovy paste
3/4 teaspoon pepper

Steps:

  • Heat 1 tbsp oil.
  • Cook onion, garlic, 1 tsp thyme, pepper, artichokes, and anchovy paste. for ten minutes in a large skillet.
  • Remove pan from heat. Add pepper, zucchini, and vinegar and place on a rimmed baking sheet.
  • Put vegetables in 425° oven for 25 minutes.
  • Remove, place salmon on top of vegetables. Brush with a mixture of 1/2 tsp thyme, a pinch of salt and 1 tbsp olive oil. Bake an addition 10 - 15 minutes.
  • Remove and enjoy.

Nutrition Facts : Calories 585.9, Fat 19.6, SaturatedFat 3.1, Cholesterol 175.5, Sodium 1034.8, Carbohydrate 30.2, Fiber 10.3, Sugar 10.3, Protein 73.3

SALMON WITH CRUSHED BLACKBERRIES AND SEAWEED



Salmon With Crushed Blackberries and Seaweed image

A traditional staple on the Pacific Northwest coast, salmon is considered a sacred food. This dish is often slow-roasted on cedar or redwood spikes near an open fire, giving the fish a beautiful smoky flavor. In the kitchen, searing the salmon in a skillet allows the true flavor of wild-caught fish to shine through. Seaweed harvesting goes back countless generations, and so the salty seaweed is a great accompaniment here, along with the sweet local blackberries, a combination that is natural for the Muckleshoot and other tribes of the region.

Provided by Sean Sherman

Categories     dinner, quick, weeknight, seafood, main course

Time 15m

Yield 4 servings

Number Of Ingredients 6

2 cups fresh blackberries
Coarse sea salt
4 (5- to 6-ounce) skin-on salmon fillets, preferably wild-caught sockeye salmon
3 tablespoons sunflower oil, plus more as needed
2 to 3 tablespoons dried wakame seaweed
Fresh chive stems, for garnish

Steps:

  • In a medium bowl, crush half the blackberries using the back of a fork. Add the remaining whole blackberries, stir to coat and season to taste with salt; set aside.
  • Pat salmon fillets dry with a paper towel. Season with salt on both sides.
  • Heat a large, heavy sauté pan or cast-iron skillet over high. When the pan is hot, add 3 tablespoons oil and carefully swirl it around to coat the bottom of the pan. When the oil begins to shimmer, working in batches if necessary, place the fillets in the pan, flesh-side down, and sear until the salmon picks up some color and releases easily from the pan, 1 to 2 minutes. Flip the fish, reduce the heat to medium and continue cooking until cooked through, about 2 minutes more, depending on the thickness of the salmon.
  • Transfer the fillets from the pan to a warm plate and tent with foil until all fillets are cooked, making sure to get any of the salmon skin that may stick to the pan. (If you're cooking your fillets in multiple batches, you'll want to add 2 to 3 tablespoons of oil to the skillet before pan-searing the second batch.)
  • Divide the salmon among plates, serving it skin-side up. Top with the blackberries, then garnish each plate with the seaweed and a few chive stems.

SEARED SALMON WITH THAI VEGETABLES



Seared Salmon with Thai Vegetables image

Categories     Fish     Ginger     Rice     Vegetable     Sauté     Coconut     Salmon     Spice     Spring     Healthy     Sesame     Soy Sauce     Bon Appétit

Yield Makes 4 servings

Number Of Ingredients 23

Salmon
1 teaspoon chili powder
1 teaspoon curry powder
1 teaspoon ground coriander
1 teaspoon ground cumin
1 teaspoon mustard powder
1 teaspoon salt
1 teaspoon sugar
4 6- to 7-ounce salmon fillets with skin
Dressing
6 tablespoons rice vinegar
3 tablespoons soy sauce
2 tablespoons oriental sesame oil
2 tablespoons chopped fresh cilantro
1 tablespoon finely chopped peeled fresh ginger
1 teaspoon sugar
Rice
1 tablespoon butter
1 cup basmati rice
1 cup water
2/3 cup canned unsweetened coconut milk
2 tablespoons vegetable oil
Thai Vegetables

Steps:

  • For salmon:
  • Mix first 7 ingredients in small bowl to blend. Place salmon fillets, skin side down, on rimmed baking sheet. Sprinkle 1 1/2 teaspoons spice mixture over each fillet. Cover with plastic and refrigerate at least 3 hours or overnight.
  • For dressing:
  • Whisk vinegar and next 5 ingredients in small bowl to blend. for rice: Melt butter in heavy large saucepan over medium heat. Add rice and sauté until rice begins to turn opaque, about 2 minutes. Stir in 1 cup water and coconut milk and bring to boil. Cover and reduce heat to low; cook until rice is cooked through and liquid is absorbed, about 18 minutes. Season to taste with salt and pepper.
  • Meanwhile, heat vegetable oil in heavy large skillet over medium-high heat. Add salmon fillets, flesh side down, to skillet. Sear until brown and crisp, about 3 minutes. Turn fillets over and sear skin side until salmon is just cooked through, about 3 minutes.
  • Spoon rice onto plates, dividing equally. Top each serving with seared salmon fillet, then Thai Vegetables. Drizzle dressing around and serve immediately, passing extra dressing separately.

EASY STEAMED SALMON WITH VEGETABLES



Easy Steamed Salmon with Vegetables image

Chase and I were in a hurry tonight because we need to go on a 6-mile walk after dinner. So I need to do something very fast and that would fuel us enough for the walk ahead. And this is what I knew could do the job, and fill all my health goals at the same time. By the way, this one is really halfway homemade.

Provided by L'amore il Cibo

Categories     Salmon Fillets

Time 25m

Yield 4

Number Of Ingredients 5

4 tablespoons hoisin sauce
2 teaspoons Sriracha sauce
1 (16 ounce) package frozen stir-fry vegetables
2 (8 ounce) salmon fillets, thawed if frozen
1 tablespoon oil

Steps:

  • Combine hoisin and Sriracha in a small bowl; mix well with a fork.
  • Place a steamer in water in a stir-fry wok; bring water to a boil.
  • Place salmon on the steamer and baste with hoisin mixture. Cover and cook until fish flakes easily with a fork, 7 to 10 minutes. Transfer salmon to a plate; remove steamer.
  • Empty water and heat oil in the wok over high heat. Add stir-fry vegetables with any leftover hoisin mixture; cook until tender, about 5 minutes. Serve with salmon.

Nutrition Facts : Calories 313.1 calories, Carbohydrate 16 g, Cholesterol 66.9 mg, Fat 16.4 g, Fiber 2.9 g, Protein 25.5 g, SaturatedFat 3.1 g, Sodium 717.4 mg, Sugar 6.7 g

SEARED SALMON ON HERBED MASHED PEAS



Seared Salmon on Herbed Mashed Peas image

Delicious and different pairing for this favorite fish. Add pasta or rice for a complete meal. From Nov. 2005 Cooking Light.

Provided by CaliforniaJan

Categories     Vegetable

Time 20m

Yield 4 serving(s)

Number Of Ingredients 12

1 teaspoon butter
1 cup leek, thinly sliced
1/4 cup water
1 (10 ounce) package frozen green peas, thawed
1 tablespoon fresh basil, chopped
2 tablespoons fresh lemon juice
2 teaspoons fresh tarragon, chopped
1/2 teaspoon salt, divided
1/2 teaspoon black pepper, divided
4 (6 ounce) salmon fillets
cooking spray
lemon wedge (optional)

Steps:

  • Heat butter in a medium nonstick skillet over medium heat.
  • Add leek; cook 5 minutes or until tender, stirring occasionally.
  • Add water and peas; cook 5 minutes or until peas are tender.
  • Place pea mixture in a food processor.
  • Add basil, juice, and tarragon; process until smooth, adding more water if necessary.
  • Stir in 1/4 teaspoon salt and 1/4 teaspoon pepper; keep warm.
  • Sprinkle salmon with remaining 1/4 teaspoon salt and remaining 1/4 teaspoon pepper.
  • Heat a nonstick skillet over medium-high heat.
  • Coat pan with cooking spray.
  • Add salmon, skin side down, and cook for 6 minutes or until golden.
  • Turn, and cook for 8 minutes or until fish flakes easily with a fork or until desired degree of doneness.
  • Serve salmon over warm mashed peas. Garnish with lemon wedges, if desired.

SALMON WITH ROOT VEGETABLES



Salmon with Root Vegetables image

This cozy hash is loaded with protein and healthy fats that keep you going on busy days. We've been known to devour it at breakfast, lunch and dinner! -Courtney Stultz, Weir, Kansas

Provided by Taste of Home

Categories     Dinner

Time 25m

Yield 6 servings.

Number Of Ingredients 11

2 tablespoons olive oil
2 medium sweet potatoes, peeled and cut into 1/4-inch cubes
2 medium red potatoes, cut into 1/4-inch cubes
2 medium turnips, peeled and diced
2 medium carrots, peeled and diced
1 teaspoon sea salt, divided
1 teaspoon chili powder
3/4 teaspoon pepper, divided
1/2 teaspoon ground cinnamon
1/2 teaspoon ground cumin
6 salmon fillets (6 ounces each)

Steps:

  • Preheat oven to 400°. In a large skillet, heat oil over medium heat. Add potatoes, turnips and carrots. Combine 1/2 teaspoon salt, chili powder, 1/2 teaspoon pepper, cinnamon and cumin; sprinkle over vegetables. Cook, stirring frequently, until vegetables are tender, 15-20 minutes., Meanwhile, place salmon, skin side down, in a foil-lined 15x10x1-in. baking pan. Sprinkle with remaining salt and pepper. Bake 10 minutes. Preheat broiler; broil until fish just begins to flake easily, 2-5 minutes. Serve salmon with vegetables.

Nutrition Facts : Calories 417 calories, Fat 21g fat (4g saturated fat), Cholesterol 85mg cholesterol, Sodium 464mg sodium, Carbohydrate 26g carbohydrate (9g sugars, Fiber 4g fiber), Protein 31g protein. Diabetic exchanges

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