PAN SEARED SALMON WITH MEDITERRANEAN SALSA FRESCA
The combination of bell pepper and olives is out of this world!
Provided by Torey Lynn
Categories Main Dish
Time 48m
Number Of Ingredients 21
Steps:
- Place the salmon fillets onto a plate, and drizzle enough olive oil to lightly cover all sides.
- In a separate bowl, combine all other ingredients for the salmon and mix well.
- Evenly coat the salmon with mixture and allow the salmon to marinate for at least 20 minutes.
- Combine all salsa ingredients in a small bowl, and salt and pepper to taste, mix with a spoon to combine, cover and keep covered and in the fridge until ready to serve.
- When your salmon is finished marinating, place a large cast-iron skillet over medium-high heat and heat enough olive oil to coat the bottom of the pan.
- Once oil is hot, add salmon and sear on the first side for about 4 minutes, or until golden brown.
- Flip salmon over and cook for another 3-4 minutes, until done.
- Top the cooked salmon with the Mediterranean Salsa Fresca.
SALMON WITH SALSA FRESCA
There was a time when the appearance of the first ripe tomatoes would have inspired me to make the southern Italian sauce of raw tomatoes, basil, garlic and olive oil. These days, I turn to a Mexican-style salsa fresca: tomatoes, white onion, chili and loads of cilantro and lime. I love salsa with fish, and since it is wild salmon season, the marriage seems opportune. Halibut and swordfish, whether grilled, broiled, roasted, or even steamed, are equally fine. Though the salsa is quick to prepare, it's best if allowed to sit for 15 to 30 minutes before serving. The tomatoes' juices will run, and the flavors will mingle. No more than an hour, though.
Provided by Mark Bittman
Categories dinner, easy, quick, seafood, main course
Time 30m
Yield 4 servings
Number Of Ingredients 8
Steps:
- Start a charcoal or gas grill; fire should be moderately hot and grill rack about 4 inches from heat source. Or, heat oven to 500 degrees.
- Chop tomatoes and combine them in a bowl with onion, chili, cilantro, lime juice and some salt. Set aside.
- Sprinkle fish with salt and pepper. If grilling, rub fish with a little oil as well; put it on grill, skin side down, and let it sit for 4 to 5 minutes, then turn once (don't worry if part of skin sticks to grill). Cook for about 3 minutes more, until medium-rare.
- If roasting, heat a large nonstick skillet over high heat for a minute. Add oil and, a few seconds later, salmon, skin side up. Sear for a minute, then transfer to oven and roast until medium-rare, about 10 minutes. Allow to rest for a minute or so, then remove skin. Turn over and serve, passing salsa at the table.
Nutrition Facts : @context http, Calories 381, UnsaturatedFat 13 grams, Carbohydrate 7 grams, Fat 23 grams, Fiber 2 grams, Protein 36 grams, SaturatedFat 5 grams, Sodium 589 milligrams, Sugar 2 grams, TransFat 0 grams
GRILLED SALMON WITH MEDITERRANEAN SALSA
Top already-delicious grilled salmon with a Mediterranean-inspired salsa made with fresh tomatoes, tangy feta and Kalamata olives.
Provided by My Food and Family
Categories Recipes
Time 25m
Yield Makes 4 servings.
Number Of Ingredients 7
Steps:
- Preheat grill to medium heat. Mix parsley, tomatoes, cheese, olives, oil and lemon juice until well blended. Let stand at room temperature until ready to use.
- Grill salmon 5 minutes on each side or until salmon flakes easily with fork.
- Serve each fillet topped with 1/4 cup of the tomato salsa.
Nutrition Facts : Calories 220, Fat 13 g, SaturatedFat 2.5 g, TransFat 0 g, Cholesterol 65 mg, Sodium 240 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 24 g
CRISPY PAN SEARED SALMON
This 15-minute crispy pan seared salmon will quickly become a go-to dinner! Prepared Mediterranean-style and served with a simple arugula salad. Be sure to read all the tips in the post above.
Provided by Suzy Karadsheh
Categories Entree
Number Of Ingredients 8
Steps:
- Pat salmon dry on both sides and sprinkle with kosher salt and black pepper.
- Make seasoning mix & season salmon. In small bowl, mix together the dry oregano, garlic powder and paprika. Season the flesh side of the fish with this spice mixture.
- Sear the Salmon. In a large cast iron skillet, heat 2 tbsp extra virgin olive oil over medium-high heat until shimmering but not smoking. Reduce the heat to medium-low and add one salmon fillet, skin-side down, and press the top with the back of a fish spatula for about 10 seconds (this prevents the skin from curling up.) Add the remaining salmon fillets, one at a time, pressing each with the spatula for 10 seconds. Cook for about 4 minutes. If skin resists lifting (or if it's sticking to the pan), allow the fish to cook for a little bit longer until you are able to lift up easily (no more than 6 minutes in total). Using the spatula and a fork to assist in flipping, flip the fish to the flesh side to cook for about 15 seconds or so. ( Salmon is ready when it registers 110°F (43°C) in the very center for rare, 120°F (49°C) for medium-rare, or 130°F (54°C) for medium, 5 to 7 minutes total.)
- Remove salmon from heat and immediately add lemon juice and lemon zest.
- Make arugula salad. In a bowl, add the baby arugula. Season with salt and add juice of ½ lemon and extra virgin olive oil. Toss to combine.
- Serve salmon with arugula salad (or any of the sides or salads suggested in the post). Enjoy!
Nutrition Facts : Calories 92.3 kcal, Sugar 3.6 g, Sodium 47.1 mg, Fat 1.5 g, SaturatedFat 0.3 g, Carbohydrate 18.3 g, Fiber 6.9 g, Protein 6.2 g, ServingSize 1 serving
PAN SEARED MOROCCAN SALMON
Make and share this Pan Seared Moroccan Salmon recipe from Food.com.
Provided by Sharon123
Categories < 30 Mins
Time 20m
Yield 2 serving(s)
Number Of Ingredients 10
Steps:
- In a medium bowl, combine all ingredients except the salmon. Stir to make a paste.
- Rub the paste to evenly cover the salmon fillets. Place on a plate, cover with plastic wrap, and refrigerate for 5 minutes up to 2 hours.
- Preheat a 10" nonstick pan over medium high heat. Spray with oil and add salmon. Cook 2 minutes per side, then lower heat to medium. Continue cooking until inside is no longer translucent, about 3 minutes per side. Enjoy!
Nutrition Facts : Calories 87.3, Fat 3.8, SaturatedFat 0.6, Cholesterol 25.8, Sodium 121.5, Carbohydrate 1.2, Fiber 0.5, Sugar 0.2, Protein 11.8
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