PAN-ROASTED SALMON WITH JALAPEñO
Here is a simple, easy preparation for salmon that allows wild-caught fish, especially, to shine. The foaming butter amplifies the richness of the flesh, while the jalapeños keep it in check, as soy sauce does to the fattiest sushi. Some prefer to reverse the order of the cooking, so that the fish is served skin-side up, but I find that cooking it this way allows the butter to do its job more effectively and delivers a more beautiful plate of food as well. (Most of it is left in the pan when you're done.) Top with chopped fresh herbs, and serve with roasted new potatoes.
Provided by Sam Sifton
Categories main course
Time 15m
Yield 2 servings
Number Of Ingredients 6
Steps:
- Pat fillets dry with a paper towel. Season on both sides with salt and pepper.
- Heat a large, heavy sauté pan or cast-iron skillet over high heat. When the pan is hot, add the oil, and swirl it around. When the oil begins to shimmer, place the fillets in the pan, flesh side down, and allow to sear for about a minute, until the salmon has just started to pick up some color and releases easily from the pan.
- Use a spatula to turn the fillets onto their skin side, lower heat to medium and let them sizzle until the fish is caramelized around its bottom edges, approximately 2 to 3 minutes. (You may wish to use your spatula to press down on the fillets for the first 10 or 15 seconds to keep the skin from curling in the heat.)
- Turn heat to low, and add butter and diced jalapeño to the far side of the pan, then use the handle to tilt the pan away from you. Use a spoon to baste the fish with the sizzling butter and jalapeño. Continue basting, quickly and repeatedly, until the fish is golden all over and cooked through, 45 to 90 seconds more, depending on the thickness of the salmon. Remove fillets from the pan, leaving the bulk of the butter and oil in it, and serve immediately, garnished with the chopped fresh herbs.
Nutrition Facts : @context http, Calories 554, UnsaturatedFat 28 grams, Carbohydrate 1 gram, Fat 46 grams, Fiber 0 grams, Protein 32 grams, SaturatedFat 13 grams, Sodium 451 milligrams, Sugar 0 grams, TransFat 1 gram
ROASTED SALMON WITH JALAPEñO, HONEY AND LIME
This is speedy weeknight salmon with a kick, thanks to sliced jalapeño, which flavors the honey glaze and cooks alongside the salmon. The chiles caramelize as they roast, becoming spicy and sweet. If you want to reduce the heat slightly, use two jalapeños instead of three. Serve with steamed white or brown rice, spooning the extra glaze over the salmon and rice.
Provided by Lidey Heuck
Categories dinner, weekday, seafood, main course
Time 25m
Yield 4 servings
Number Of Ingredients 10
Steps:
- Heat the oven to 400 degrees. While the oven heats, combine the honey, jalapeños, vinegar and soy sauce in a small saucepan. Bring to a boil, then turn the heat to low and simmer for 10 minutes. Set aside.
- Pat the salmon fillets dry using paper towels. Brush a 9-by-9-inch baking pan (or other similar-size baking pan or dish) with olive oil, then place the fillets in the pan, arranging them evenly without crowding. Brush the fillets generously with olive oil and sprinkle with salt. Pour the glaze and jalapeños over the salmon, spooning some of the glaze onto the fish as it collects in the bottom of the pan.
- Roast the salmon for 6 minutes, then baste with the glaze. Return to the oven and roast until the salmon is cooked through but still slightly rare in the center, another 6 to 8 minutes.
- Spoon the glaze in the pan over the salmon, then squeeze the lime over the salmon, and sprinkle with salt and cilantro, if using. Serve hot with rice on the side, pouring any glaze that remains in the pan over the rice.
PAN SEARED SALMON II
A fun, and zesty way to cook spicy SALMON!
Provided by Eliza
Categories Main Dish Recipes Seafood Main Dish Recipes Salmon Salmon Fillet Recipes
Time 30m
Yield 4
Number Of Ingredients 7
Steps:
- In a large skillet, melt the teaspoon of butter and fry the salmon fillets until they are flaky on the inside and a little golden on the outside.
- In a medium skillet, place the oil, red pepper and yellow pepper; saute for 3 minutes. Set aside.
- In a small bowl, combine garlic and lemon juice. Drizzle over the finished salmon fillets. Place the cooked peppers on top of the filets. Serve immediately.
Nutrition Facts : Calories 224.8 calories, Carbohydrate 5.2 g, Cholesterol 57.7 mg, Fat 14.2 g, Fiber 1.7 g, Protein 20 g, SaturatedFat 3.2 g, Sodium 62.4 mg, Sugar 1 g
GRILLED SALMON WITH JALAPENO BUTTER
Make and share this Grilled Salmon With Jalapeno Butter recipe from Food.com.
Provided by mammamia 2
Categories Egg Free
Time 30m
Yield 4 fish, 4 serving(s)
Number Of Ingredients 8
Steps:
- Butter:.
- In a blender or food processor, combine gingerroot, garlic, and jalapeno. Process till finely chopped.
- Add cilantro and process till combined.
- Stir this mixture into softened butter.
- Shape butter into a 6" log on a piece of plastic wrap; seal tightly and chill till serving time or freeze for up to 3 months.
- Fish:.
- Salt and pepper salmon.
- Place in a well-greased grill basket or on a well-greased grill rack directly over medium coals.
- Grill for 4-6 minutes for each 1/2" of thickness. (Or, broil on the unheated rack of a broiler pan 4 inches from the heat for 4-6 minutes for each 1/2" of thickness).
- If the fish is thicker than 1 ", turn it halfway through cooking.
- When done, the fish should flake easily when tested with a fork.
- To serve: place a slice of jalapeno butter atop each piece of fish.
Nutrition Facts : Calories 423.9, Fat 30.6, SaturatedFat 16, Cholesterol 139.4, Sodium 331.4, Carbohydrate 0.9, Fiber 0.2, Sugar 0.2, Protein 35.4
PAN ROASTED SALMON
This recipe provides a lovely crispy outside and is fantastic with your favorite rice pilaf. **Update... the "crust" will almost look burnt... don't be alarmed, the dark, crispy bits are delicious!!!! So, so, so good!
Provided by hollyfrolly
Categories < 30 Mins
Time 25m
Yield 2 serving(s)
Number Of Ingredients 10
Steps:
- Preheat the oven to 350.
- Place the garlic, scallions, parsley and rosemary together on a cutting board and chop them up finely.
- Transfer to a medium bowl.
- Add the basil, mustard and olive oil- stir to combine.
- Spread the mixture in a thin layer over both sides of the salmon.
- Heat a large cast iron skillet over high heat and get it VERY hot.
- Place the salmon into the skillet and cook for about 2 minutes- or until they are lightly browned.
- Flip the salmon to the other side and cook for 2 more minutes.
- Pour the wine into the pan- but not directly over the salmon (watch out for hot steam!).
- Place the pan on the center rack of the oven and bake, uncovered for 8-10 minutes, or until the fish is just cooked through.
Nutrition Facts : Calories 386.6, Fat 25.1, SaturatedFat 4.1, Cholesterol 59, Sodium 824.2, Carbohydrate 8.1, Fiber 1.8, Sugar 1.6, Protein 21.9
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