PAN-FRIED SALMON
The key to crispy pan-fried salmon is to make sure your oil is hot enough. Drop a few grains of salt into the oil and if it sizzles your pan is ready! We paired the salmon with a vibrant citrus salsa verde that can be made up to a week in advance.
Provided by Food Network Kitchen
Categories main-dish
Time 20m
Yield 4 servings
Number Of Ingredients 13
Steps:
- Add the lime juice, lime zest, lemon juice, lemon zest, 3 tablespoons olive oil, parsley, cilantro, chives, garlic, shallot, capers, sugar and red pepper flakes into the jar of a blender. Pulse the ingredients until they are roughly chopped and begin to come together. Scrape down the sides with a spatula and continue to blend until smooth. Set aside until ready to use or transfer to an airtight container and refrigerate for up to a week.
- Season the salmon fillets all over with 1 teaspoon kosher salt and a generous amount of freshly ground black pepper.
- Heat the remaining 3 tablespoons olive oil in a large nonstick skillet over medium-high heat. Add the salmon, skin-side up, and cook untouched until the edges crisp and turn golden brown, about 4 minutes. Flip and continue to cook until firm when pressed, about 3 minutes. Transfer to a serving platter and spoon the salsa verde on top. Serve immediately.
PAN-FRIED SALMON
This Pan-Fried Salmon recipe from Food Network Kitchen is all about the method: Start with a hot skillet for crispy skin and to prevent sticking.
Provided by Food Network Kitchen
Categories main-dish
Time 27m
Yield 4 servings
Number Of Ingredients 3
Steps:
- Bring the salmon to room temperature 10 minutes before cooking.
- Warm a large nonstick skillet with oil over medium-low heat. Season the fish with salt and pepper. Raise the heat to medium-high. Place the salmon, skin-side up in the pan. Cook until golden brown on 1 side, about 4 minutes. Turn the fish over with a spatula, and cook until it feels firm to the touch and the skin is crisp if desired, about 3 minutes more.
- The skin can be served or removed easily with a knife or spoon.
- Transfer to a plate and serve as desired.
SIMPLE PAN FRIED SALMON
The cooking times are for salmon cut into approximately 1.5 inch wide, 1.5 inch thick, and 6 inch long pieces, or a little larger. Cooking time may need to be adjusted for larger or thicker pieces. I usually cook with the skin side down first if it's not possible to cook it with the skin along the side.
Provided by Stovepipe
Categories High Protein
Time 20m
Yield 2 serving(s)
Number Of Ingredients 6
Steps:
- Sprinkle salmon with a moderate to generous amount of salt. Pepper as desired.
- Lightly coat salmon in flour on a plate.
- Place salmon in heated skillet over medium heat coated with roughly equal parts oil and butter (slightly more butter). It should start cooking at a slow to medium sizzle.
- Cover with a lid and cook until lightly browned, 4-5 minutes.
- Turn salmon, put lid back on, and reduce heat slightly. Cook another 5-7 minutes or until done.
- Can remain in pan with lid on and heat off for a little while until ready to serve.
Nutrition Facts : Calories 275.9, Fat 15.4, SaturatedFat 5.2, Cholesterol 67.4, Sodium 717.3, Carbohydrate 8.7, Fiber 0.3, Protein 24.5
PAN SEARED SALMON WITH BRAISED LENTILS
I found this French inspired dish through Cook's Illustrated. As this was my first time using Swiss chard, I was very impressed how well the braised lentils turned out. I strongly recommend using fresh lemon at the end.....it just brings out the taste of the salmon quite nicely
Provided by Abby Girl
Categories Lentil
Time 1h
Yield 2 serving(s)
Number Of Ingredients 12
Steps:
- Melt 1 T butter in a skillet over medium heat. Add the chard stems and onion and cook until the vegetables are softened, about 5 minutes, Stir in the garlic and thyme and cook until fragrant, about 30 seconds.
- Stir in 1-3/4 cup of the broth, lentils and lemon juice. Bring to a simmer, reduce the heat to low, cover, and cook until the lentils are tender, taste, transfer to a bowl and cover to keep warm.
- Pat the salmon fillets dry with paper towels and season with salt and pepper. Wipe out the skillet with paper towels, and add the oil, and return to medium high heat until just smoking. Carefully lay the fillets in the skillet, skinned side up, and cook until well browned on the first side, about 5 minutes. Flip the fillets and continue to cook until the sides are opaque, about 3 - 5 minutes longer. Transfer the fillets to a plate, tent loosley with foil, and let rest while finishing the lentils.
- In the skillet, add the lentils and remaining 1/4 cup broth and cook until hot, about 1 minute. Stir in the chard leaves and remaining 1 T butter and cook, stirring constantly, until the chard is wilted, 2 - 3 minues.
- To serve: lay the lentils on the plate and top with the salmon. Sprinkle with lemon wedges.
Nutrition Facts : Calories 727.6, Fat 26.8, SaturatedFat 9.8, Cholesterol 195.9, Sodium 1266.3, Carbohydrate 36, Fiber 16.5, Sugar 3.6, Protein 82.8
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