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
SALMON IN SAFFRON MUSSEL SAUCE
Categories Milk/Cream Tomato Sauté Low Carb Salmon Mussel Saffron White Wine Spring Bon Appétit
Yield Makes 4 servings
Number Of Ingredients 11
Steps:
- Combine mussels and wine in large saucepan over medium-high heat. Cover and cook until mussels begin to open, stirring occasionally, about 4 minutes. Using slotted spoon, transfer mussels to large bowl (discard any mussels that do not open). Pour liquid from saucepan into 2-cup measuring cup. Stir in saffron. Let cooking liquid stand 15 minutes.
- Add enough cream to cooking liquid to measure 1 1/3 cups. Transfer to large saucepan. Stir in tomatoes, garlic, bay leaf, and cayenne. Simmer over medium heat until sauce thickens slightly, about 5 minutes. Season with salt and pepper. (Can be made 4 hours ahead. Cover and chill mussels and sauce separately.)
- Heat oil in large nonstick skillet over high heat. Add salmon, rounded side down. Cook until bottom is golden, about 3 minutes. Turn salmon over. Reduce heat to low; cover and cook until salmon is opaque in center, about 4 minutes longer. Remove from heat. Leave covered to keep warm.
- Bring sauce in large saucepan to simmer over low heat. Add mussels in shells; stir until heated through, about 2 minutes. Stir in lemon juice.
- Place 1 salmon fillet on each of 4 plates. Divide mussels among plates. Spoon sauce over salmon and mussels.
SEARED SALMON WITH MUSSELS AND OLIVES
Provided by Molly O'Neill
Categories dinner, main course
Time 1h
Yield Four servings
Number Of Ingredients 18
Steps:
- Heat 1 tablespoon of butter in a large pot over medium heat. Add the shallots and sweat until softened, about 5 minutes. Add the wine and bring to a boil. Add the mussels, cover the pot and cook until they open, stirring occasionally, about 6 minutes.
- Take out the mussels and set aside to cool. Raise the heat and simmer until the mussel broth is reduced by half, about 25 minutes.
- Meanwhile, pick the mussels from the shells, discard the shells and refrigerate the meat. With a vegetable peeler, remove the zest from half of the lemon. Cut the zest into fine julienne strips and blanch in boiling water for 30 seconds. Drain. Juice the other lemon half (about 1 1/2 teaspoons) and set aside.
- Combine the lemon zest, 1 tablespoon of sun-dried tomatoes, and the first four types of olives. Set aside.
- In a small saucepan, combine the reduced mussel broth, vinegar, black olives, fennel tops, remaining sun-dried tomatoes and the 1 tablespoon of tomato oil. Place over medium heat and cook 4 minutes. Stir in the lemon juice. Melt the remaining tablespoon of butter in a large skillet over medium heat, add the mussels and cook just to warm them through. Keep warm.
- Heat the oil in a large skillet over medium-high heat. Season the salmon with salt and pepper. Sear the salmon until browned on both sides and slightly undercooked in the center, about 3 1/2 minutes per side.
- Place 1 piece of salmon in the center of 4 plates and surround with the sauce and mussels. Top with the olive mixture and sprinkle with oregano. Serve immediately.
Nutrition Facts : @context http, Calories 1014, UnsaturatedFat 28 grams, Carbohydrate 31 grams, Fat 48 grams, Fiber 3 grams, Protein 91 grams, SaturatedFat 12 grams, Sodium 1916 milligrams, Sugar 4 grams, TransFat 0 grams
SEARED SALMON WITH SPICY RED PEPPER AIOLI
Provided by Ina Garten Bio & Top Recipes
Categories main-dish
Time 25m
Yield 4 servings
Number Of Ingredients 9
Steps:
- Preheat the oven to 400 degrees F.
- For the aioli, chop the garlic and chipotle pepper together on a cutting board to make a coarse paste. Place the paste in a food processor, add the lime juice and roasted red peppers, and purée. Add the mayonnaise, 1/4 teaspoon salt, and 1/4 teaspoon black pepper and process until smooth. Set aside.
- For the salmon, place a large (12-inch), dry cast-iron skillet over high heat for 5 minutes. Place the salmon fillets on a board, pat dry with paper towels, and rub all over with olive oil. With the fillets rounded side up, sprinkle them with 1 1/2 teaspoons salt and 3/4 teaspoon black pepper.
- Place the salmon in the skillet rounded side down and cook over medium-high heat for exactly 2 minutes without moving! Using a large metal spatula, turn the fillets rounded side up and place the skillet in the oven. Roast for 3 to 4 minutes, until the centers are rare. Cover the pan loosely with aluminum foil and allow the salmon to rest for 3 to 4 minutes for medium-rare or 5 minutes for medium. Serve the salmon hot with the aioli and a wedge of lime for squeezing.
SEARED SALMON WITH ORANGES AND FENNEL
Not only does the salmon take mere minutes to cook, but a refreshing seasonal topping also turns it into a sophisticated supper.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Seafood Recipes Salmon Recipes
Time 15m
Number Of Ingredients 7
Steps:
- In a medium bowl, combine orange segments and juice, fennel, olives, lemon juice, and 1 teaspoon oil; season with salt and pepper, and toss gently.Set aside.
- In a large nonstick skillet, heat remaining teaspoon oil over medium. Add salmon, flat side down; cookuntil browned, about 3 minutes. Turn salmon; cook until opaque throughout, 1 to 3 minutes more. Serve salmon topped with orange mixture; garnishwith fennel fronds, if desired.
Nutrition Facts : Calories 336 g, Fat 15 g, Fiber 3 g, Protein 35 g
SEARED SALMON WITH BALSAMIC VINEGAR AND DIJON GLAZE
My husband found this recipe somewhere online a while ago and it has become my absolute favorite salmon dish. Tip: salmon should be no thicker than 1"and sliced into 2" wide pieces. Pepper measurements are approximate.
Provided by theresekh
Categories < 30 Mins
Time 20m
Yield 2-3 serving(s)
Number Of Ingredients 5
Steps:
- Dust salmon with freshly ground pepper, flesh side up.
- Heat oil in the pan on high heat until oil gets a little smoky.
- Starting with pepper-side down, sear 3 minutes each side.
- Remove salmon from pan and reduce heat to medium.
- Immediately place balsamic vinegar in pan, where it will reduce quickly.
- Add Dijon and mix until well blended.
- Starting with pepper-side down, place salmon into glaze, coating both sides completely and turn fire off.
Nutrition Facts : Calories 536.7, Fat 22.1, SaturatedFat 3.7, Cholesterol 156.4, Sodium 350.2, Carbohydrate 8.4, Fiber 0.5, Sugar 6.4, Protein 70.3
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
STEAMED SALMON WITH OLIVES AND CAPERS
This steamed salmon is an Australian standard.
Provided by JESSICA83
Categories Main Dish Recipes Seafood Main Dish Recipes Salmon Salmon Fillet Recipes
Time 20m
Yield 2
Number Of Ingredients 7
Steps:
- Bring 1 to 2 inches of water to a boil in a large saucepan. Season salmon with salt and pepper and sprinkle with 1/2 of the lemon juice; place in a steamer basket. Insert the steamer basket into the saucepan, cover, and steam until salmon is easily flaked with a fork, 7 to 8 minutes.
- While salmon cooks, whisk olives, olive oil, capers, and remaining lemon juice together in a bowl. Season with salt.
- Place salmon on serving plates, spoon dressing over top, and sprinkle with dill.
Nutrition Facts : Calories 389.3 calories, Carbohydrate 6.4 g, Cholesterol 72 mg, Fat 27.8 g, Fiber 2.9 g, Protein 31.7 g, SaturatedFat 4.4 g, Sodium 610.8 mg, Sugar 0.1 g
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