Pan Seared Salmon Food

PAN SEARED HERBED SALMON

Steps:

• Rub the salmon steaks on all sides with olive oil.
• Combine all herbs and seasonings in a small bowl.
• Sprinkle mixture over salmon on all sides.
• Place salmon in a screaming hot frying pan and cook for 3-4 minutes on each side or until both sides are lightly browned and crisp. Keep pan covered. Do not overcook, as fish will turn out dry.

PAN SEARED SALMON I

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.

PAN-SEARED SALMON BURGERS

Steps:

• Mix the salmon, chives, parsley, salt and pepper together. Mold into two patties. Add the canola oil to the pan to heat. When the oil is heated, place the patties into the oil and cook for 15 minutes on each side. When the patties are golden brown, remove from pan and place on hot buttered buns. Add onion, tomatoes, bacon, cucumber, and your favorite mustard. Enjoy!

PAN-SEARED SALMON WITH KALE AND APPLE SALAD

Steps:

• Bring the salmon to room temperature 10 minutes before cooking.
• Meanwhile, whisk together the lemon juice, 2 tablespoons of the olive oil and 1/4 teaspoon salt in a large bowl. Add the kale, toss to coat and let stand 10 minutes.
• While the kale stands, cut the dates into thin slivers and the apple into matchsticks. Add the dates, apples, cheese and almonds to the kale. Season with pepper, toss well and set aside.
• Sprinkle the salmon all over with 1/2 teaspoon salt and some pepper. Heat the remaining 1 tablespoon oil in a large nonstick skillet over medium-low heat. Raise the heat to medium-high. Place the salmon, skin-side up in the pan. Cook until golden brown on one side, about 4 minutes. Turn the fish over with a spatula, and cook until it feels firm to the touch, about 3 minutes more.
• Divide the salmon, salad and rolls evenly among four plates.

PAN-SEARED CRISPY SALMON

Steps:

• 1. Season the fish on both sides with salt and pepper. Heat 3 tablespoons of the olive oil in a saute pan. Place the salmon, skin-side down, in the pan and cook (without moving the fish) until the skin is crispy, about 4 to 5 minutes. Reduce the heat, turn the salmon, and continue to cook for another 3 to 4 minutes.
• 2. Meanwhile, heat the remaining tablespoon oil in another saute pan over medium heat. Add the garlic, shallots, and leek; saute for 3 to 5 minutes until the leak begins to soften.
• 3. Add the cannellini beans and the wine; bring to a gentle simmer. Add the butter. Season to taste with salt and pepper.

PAN SEARED SALMON WITH SOUR CREAM AND DILL

Steps:

• Coat a large skillet with olive oil and place over medium heat. When hot, add the fillets to the pan skin side down; season with salt and pepper. Cook for 5 minutes until the skin is nice and brown. Turn the fish over and cook for 3 minutes on the other side. Keep warm while preparing the sauce.
• In a small bowl whisk together sour cream, dill, lemon juice, shallot, red pepper flakes and horseradish. Season with salt and pepper. Serve the sauce over the pan-seared salmon.

SEARED SALMON FILLET

Steps:

• Heat a large non-stick pan over high with olive oil. Liberally season salmon with salt and pepper. Place skin side down in pan and reduce heat to medium-low. Do not move fillets. Allow to cook about 7 minutes or until well browned and cooked about three quarters of the way through. Turn fillets and cook about 3 minutes more, or until still just barely pink in the center. Serve immediately, with the skin side up.

PAN SEARED MOROCCAN SALMON

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!

PAN SEARED LEMON-SOY SALMON

Steps:

• In a small bowl, whisk together lemon juice, soy sauce and fish sauce.
• Put the salmon in a shallow bowl or baking dish and pour lemon-soy mixture over fillets.
• Cover and refrigerate for 15 minutes. Turn salmon over and refrigerate for another 15 minutes.
• In a large nonstick skillet, heat the oil over medium-high heat. Add the salmon and reduce the heat to medium.
• Cook through until well browned, about 4-5 minutes per side.

PAN SEARED SALMON AND COUSCOUS

Steps:

• Preheat the over to 200 degrees. .
• Season salmon fillets with salt and pepper.
• Preheat 2 tablespoons olive oil to smoking over medium high heat in a nonstick 12 inch skillet.
• Place the fillets in the skillet (flesh side down if skin is on) for five minutes. Don't move them around. Wait to form a nice caramelized crust.
• Place seared fillets (flesh side "up" if skin is on) in a baking dish and put on the middle rack of your 200 degree oven for about 15 minutes. This will be long enough for the salmon to cook all the way through.
• Carefully wipe out the skillet with paper towels and put back on medium high heat. Add 1 tablespoon olive oil and heat until it shimmers.
• Add the couscous to the skillet and stir over the heat until the grains are toasted and light brown. (This is a little tricky. This can go from "raw" to "burnt" in about 2 minutes once the first grains turn tan).
• When the grains are toasted, add the shallots, lemon zest and minced garlic; stir and cook until fragrant ( 30 secs to 90 secs).
• Add the water to the skillet (slowly to avoid splattering) and let the mixture come to a boil. Cover the skillet and let cook for about 12 minutes (long enough for the couscous to absorb all the liquid).
• Once the salmon is in the oven and the skillet full of cous cous is simmering, make a lemon scented chive flavor "drizzling oil" by whisking together 2 tablespoons olive oil, the lemon juice and the minced chives. (This sauce makes the dish.).
• When salmon is cooked through and couscous has absorbed all the liquid, add the frozen peas to the cous cous and remove from heat. The peas will defrost in a couple of minutes (golden raisins work well, too).
• Serve the salmon fillets on beds of couscous and pour a bit of the drizzling lemon-oil over each serving. Salt and pepper to taste.

PAN-SEARED SALMON PUTTANESCA

Steps:

• Coat fish with mustard. Heat oil in medium skillet on medium-high heat. Add fish; cook 3 min. on each side or until browned on both sides. Remove fish from skillet; cover to keep warm.
• Add onions and garlic to skillet; cook 3 min., stirring occasionally. Add all remaining ingredients except 1 Tbsp. parsley. Cook 5 min.; stir. Top with fish; cover. Cook 4 to 5 min. or until fish flakes easily with fork.
• Sprinkle with remaining parsley.

SEARED SALMON

Steps:

• (If salmon is frozen thaw before using). Start by heating up a frying pan with a little oil (do not let it smoke) you may wish to put some finely chopped garlic in it but don't let it burn.
• Lay salmon out on a plate and sprinkle with salt and pepper on both sides to taste.
• When the pan starts to smoke just a little bit, put in the salmon. Cook for about 2 minutes turning it half way through the cooking time.
• Serve. Goes well with asparagus and hollandaise sauce.

PAN SEARED SALMON WITH CAPERS

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.

SEARED SALMON WITH PAN SAUCE

Steps:

• Combine all marinade ingredients (not butter and oil) in a large dish and whisk. Place filets in the marinade, coating well and cover with plastic wrap. Marinate in the refrigerator overnight or for several hours.
• Heat up a large skillet over medium with the butter and oil. Once melted remove salmon filets form the marinade and place in the skillet, cut side down. Let cook for about 7 minutes. Flip the filets onto the skin side and cook another 5 minutes. Transfer the filets to a plate and with the heat still on, add the leftover marinade to the skillet. Turn the heat to high and let the sauce bubble and reduce, swishing it around occasionally in the pan. When it has thickened to your liking pour over the fish. Serve and enjoy.

SPICY PAN-SEARED SALMON

Steps:

• Drizzle olive oil into a medium skillet over medium-high heat.
• In a small bowl, combine spices. Season all sides of salmon filets. Add to skillet when oil is glistening hot.
• Cook for 5-7 minutes on each side or until a crispy, thin brown outside layer forms and fish flakes easily when fork-tested. Do not over-cook, or salmon will be tough.