PAN SEARED SALMON WITH CREAMY PEAS
Steps:
- Pat salmon fillets dry with paper towels. If you're using frozen salmon, allow to thaw in the fridge overnight.
- Drizzle with a few teaspoons of olive oil and season with salt.
- Place a large skillet or frying pan over medium-high heat and allow to preheat for a minute or two.
- Place the salmon into the pan, skin-side down, and allow to sear for 2-3 minutes until the skin is crisp and golden.
- Carefully flip over and allow to sear for another 2-3 minutes or until cooked to your preference.
- The salmon is cooked when the flesh easily flakes apart. Remove the salmon from the pan and set aside.
- In the same pan, add another tablespoon of oil then add the finely chopped shallot and garlic.
- Sauté for a minute or two then add the peas and dill. Pour in the cream and add the sour cream.
- Season with salt and pepper then bring to a simmer.
- Cook for 5 minutes or until the peas are cooked. Add a squeeze of lemon juice and stir into the sauce.
- Place the salmon back into the pan and allow to reheat.
- Serve the salmon and peas with lemon wedges.
Nutrition Facts : Calories 532 kcal, Carbohydrate 32 g, Protein 50 g, Fat 22 g, SaturatedFat 7 g, Cholesterol 126 mg, Sodium 716 mg, Fiber 11 g, Sugar 14 g, UnsaturatedFat 14 g, ServingSize 1 serving
OVEN SEARED SALMON WITH FRESH SNAP PEAS
Make and share this Oven Seared Salmon With Fresh Snap Peas recipe from Food.com.
Provided by KMLWPA
Categories < 30 Mins
Time 25m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Preheat oven to 450°F Season salmon with 1/4 teaspoon salt and 1/8 teaspoon pepper.
- Melt 2 tablespoons butter in large nonstick skillet over medium heat. Add salmon and increase heat to medium high. Cook 1 to 1 1/2 minutes on one side until salmon just begins to brown lightly. Place salmon, browned side down, in small rimmed baking dish.
- Melt remaining butter in same skillet over medium low heat. Add shallots and cook until fragrant, about 10 seconds. Spoon 1 tablespoon shallot mixture over salmon and sprinkle with 2 tablespoons dill or tarragon. Bake 4 to 7 minutes or until salmon just begins to flake.
- Add snap peas to skillet and toss to coat with shallot mixture. Sprinkle with remaining dill or tarragon, salt and pepper. Cook peas until crisp-tender, about 2 to 3 minutes.
- Divide peas between 4 dinner plates and top with salmon.
Nutrition Facts : Calories 319.4, Fat 17.5, SaturatedFat 8.3, Cholesterol 118, Sodium 414.6, Carbohydrate 5.1, Fiber 1.4, Sugar 0.7, Protein 34.8
SPICED SALMON WITH SUGAR SNAP PEAS AND RED ONION
Seared sugar snap peas and red onions make a sweet accompaniment to silky salmon fillets in this lovely springtime one-pan meal. The salmon fillets, coated in a garlicky spice blend, are briefly browned, leaving fragrant, savory drippings in the pan. Those drippings then season the vegetables, infusing them as they cook. Keep an eye on the salmon, especially if you prefer it on the rare side. Thin fillets in particular are all too easy to overcook.
Provided by Melissa Clark
Categories dinner, easy, weekday, seafood, main course
Time 30m
Yield 4 to 6 servings
Number Of Ingredients 9
Steps:
- Heat oven to 400 degrees. In a small bowl, stir together 1 tablespoon oil, garlic and baharat. Season salmon all over with salt and black pepper. Rub spice mixture all over salmon. Set salmon aside while slicing the onions and sugar snap peas.
- Cut the onions in half root-to-stem, then peel them and slice into 1/4-inch-thick half-moons. Trim the peas and cut them in half crosswise.
- In a large, preferably nonstick ovenproof skillet, heat 2 tablespoons oil over high heat. Add fish, skin-side down if there's skin, and cook until browned, 3 to 4 minutes. Transfer salmon to a plate, browned-side up. (Don't sear the other side; the salmon will finish cooking in the oven.)
- Reduce heat to medium and add the remaining tablespoon of oil to the skillet. Stir in onions and cook until lightly golden, 3 minutes. Add snap peas and a pinch each of salt and pepper, stirring everything to coat with pan juices. Cook until peas have softened and browned slightly, 5 to 7 minutes. Put salmon, browned-side up, on top of peas and transfer pan to the oven. Roast until fish is just cooked through, 5 to 8 minutes longer.
- Squeeze a little lime juice over salmon and transfer fish to serving plates. Stir herbs into peas and onions. Taste, and add more salt and lime juice, if needed. Serve with the salmon, with the lime wedges on the side.
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
BASIL-CRUSTED SALMON WITH SNAP PEA SALAD
Fragrant fresh basil, spicy shichimi togarashi and lemon zest brighten up crispy baked salmon for an easy weeknight meal served with a refreshing sugar snap pea salad tossed in a quick vinaigrette.
Provided by Food Network
Categories main-dish
Time 30m
Yield 4 servings
Number Of Ingredients 17
Steps:
- Preheat the oven to 425 degrees F. Line a baking sheet with aluminum foil. Bring a medium pot of heavily salted water to a boil. Fill a medium bowl with ice water and set aside.
- Add the basil leaves, 2 tablespoons olive oil, 1 teaspoon shichimi togarashi, lemon zest, garlic, 1 teaspoon salt and a few grinds of pepper to a food processor and process until finely chopped, scraping down the sides of the bowl as needed. Transfer to a small bowl and fold in the panko.
- Place the salmon fillets skin-side down on the prepared baking sheet and brush the tops with 2 tablespoons honey. Press the breadcrumb mixture all over the tops of each fillet (about 1 tablespoon per fillet). Bake until the breadcrumbs are golden brown and the salmon is firm and flakes easily when pressed, 12 to 15 minutes.
- Meanwhile, place the pine nuts in a single layer in a small nonstick skillet and cook, shaking frequently, until they're golden brown and smell nutty, 3 to 5 minutes. Transfer to a plate to cool.
- Add the sugar snap peas to the boiling water and cook until very bright green and crisp tender, 1 to 2 minutes. Use a slotted spoon to immediately transfer the peas to the ice water to stop the cooking. Drain the snap peas, then cut them into thirds on a deep bias.
- Put the lemon juice, mustard, vinegar, fish sauce, shallots, 1/4 teaspoon salt, a few grinds of pepper, the remaining 1 tablespoon of honey and the remaining pinch of shichimi togarashi in a large bowl. Use an immersion blender to mix and drizzle in the vegetable oil and the remaining 1 tablespoon of olive oil until all the ingredients are emulsified.
- Fold in the snap peas until coated. Fold in the parsley leaves, toasted pine nuts and basil stems and serve alongside the salmon.
GREEN GODDESS SALMON WITH POTATOES AND SNAP PEAS
A sheet pan and a broiler are the secret to many easy weeknight meals. In this particularly vibrant dish, they impart a complex grill-like flavor to salmon and potatoes, which are broiled simultaneously on the same sheet pan. While they cook, you'll blend together a lively green goddess dressing of fresh herbs, yogurt, mayonnaise, garlic and anchovies. When the oven timer chimes, toss the roasted potatoes with raw cucumbers and snap peas. Serve alongside the just-flaky salmon and dollop with the verdant dressing. The crunchy vegetables, warm potatoes, tender fish and creamy dressing make for an unexpected though delightful combination. (For the dressing, tarragon, dill, parsley or cilantro will provide a familiar flavor to this classic sauce, but mint or arugula will work, too.)
Provided by Sarah Copeland
Categories dinner, seafood, vegetables, main course
Time 25m
Yield 4 servings
Number Of Ingredients 13
Steps:
- Heat the broiler to high with the rack about 6 inches from the broiler. On a sheet pan lined with a silicone mat or aluminum foil, toss the potatoes with 2 tablespoons oil, season with salt and pepper and spread out in an even layer. Broil until crispy and brown and just getting tender, about 10 minutes, turning with a spatula halfway through.
- Meanwhile, rub the remaining 2 tablespoons oil on both sides of the fish and season generously with salt and pepper. Remove the sheet pan from the oven, move the potatoes to the edges and nestle the fish between them, skin-side up. Broil until the skin is crispy, about 5 minutes. With a large spatula, flip the fish and continue to broil until the fish flakes easily but the center is still pink and glossy, 3 to 5 minutes. (If the potatoes are done after cooking the fish on the first side, pull them from the oven and transfer to a large serving bowl. If not, leave them until the fish is cooked to your desired doneness.)
- While the fish cooks, combine the parsley, mixed herbs, anchovy, garlic, lemon zest, yogurt and mayonnaise in a blender and purée until thick and uniformly green. Taste and season with salt and pepper as needed.
- Remove the fish and potatoes from the oven. Scrape the potatoes into a large bowl and toss with the snap peas and cucumbers; squeeze half the lemon over the top, season with salt and pepper and toss again. Cut the remaining lemon half into 4 wedges.
- Transfer the fish and vegetables to a platter and serve the dressing on the side; or divide the fish and vegetables among four plates and dollop with dressing. Sprinkle with dill and serve with lemon wedges.
CRISPY ASIAN SALMON WITH STIR-FRIED NOODLES, PAK CHOI & SUGAR SNAP PEAS
Pack your stir-fry with vegetables and top with marinated fish. This recipe cooks enough salmon for lunch the next day
Provided by Jennifer Irvine
Categories Main course
Time 25m
Number Of Ingredients 20
Steps:
- Make the marinade by mixing together all the ingredients. Place the salmon fillets in a small bowl and spoon over the marinade, turning the fish so that it's nicely coated. Cover with cling film and leave to sit for 10 mins (or longer if you have time).
- Meanwhile, cook the noodles following pack instructions, then drain and sit them in a bowl of cold water.
- Heat a non-stick frying pan. Add the salmon fillets, skin-side down, and leave for 3 mins. When the fish is slightly crispy, flip over and cook for a further 3 mins on the other side. Just before you remove the fish from the pan, add any remaining marinade and let it sizzle for 10 secs. Place 2 of the fillets, skin-side up, with their juices on a plate and cover with foil to keep warm. Put the other 2 fillets on another plate if using for Flaked salmon salad (see 'goes well with'), cover with foil, leave to cool, then chill.
- In a frying pan or wok, heat the rapeseed and sesame oils over a high heat. Add the spring onion, garlic, chilli and ginger, and stir constantly for about 1 min. Add the sugar snap peas, pak choi and pepper, and stir for another 1-2 mins, then add the cooked noodles. Toss well, then add the soy sauce, fish sauce and lime juice, and mix until well combined and the pan is sizzling.
- Remove from the heat and divide between 2 bowls. Top each with a salmon fillet and drizzle over any juices. Sprinkle with coriander and serve.
Nutrition Facts : Calories 444 calories, Fat 17 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 43 grams carbohydrates, Sugar 8 grams sugar, Fiber 4 grams fiber, Protein 27 grams protein, Sodium 1.5 milligram of sodium
More about "oven seared salmon with fresh snap peas food"
MAKE PANKO SALMON WITH SNAP PEAS IN 20 …
From cookinglight.com
Total Time 20 minsCalories 387 per serving
CRISPY PAN SEARED SALMON RECIPE - THE …
From themediterraneandish.com
SIMPLE BAKED MISO SALMON RECIPE
From feastingathome.com
RESTAURANT-STYLE PAN SEARED SALMON
From onceuponachef.com
PAN-SEARED SALMON RECIPE | HELLOFRESH
From hellofresh.com
ONE PAN, 30 MINUTES AND A SUPERIOR SPRING SALMON
From nytimes.com
SESAME SALMON & SNAP PEAS | HUNGRY GIRL
From hungry-girl.com
60 QUICK AND EASY MAIN DISH DINNER IDEAS
From southernliving.com
HOW TO PAN SEAR SALMON - ALLRECIPES
From allrecipes.com
BEST BAKED SALMON RECIPE - HOW TO BAKE SALMON IN THE OVEN
From delish.com
SALMON WITH SWEET CHILI GLAZE, SUGAR SNAP PEAS, AND PEA TENDRILS
From epicurious.com
GINGERY SNAP PEA SLAW WITH SEARED SALMON - COUNTRY LIVING
From countryliving.com
BEST BAKED SALMON RECIPE - HOW TO BAKE SALMON IN THE OVEN
From thepioneerwoman.com
GRILLED FOIL-PACKET SALMON WITH SNAP PEAS AND EDAMAME PESTO
From today.com
PAN SEARED SALMON – WELLPLATED.COM
From wellplated.com
SALMON MARINADE – WELLPLATED.COM
From wellplated.com
PAN-ROASTED SALMON SERVED WITH MINTY SNAP PEAS
From hsph.harvard.edu
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love