Perfect Pan Seared Salmon Cowboy Kent Rollins Food

PERFECT PAN SEARED SALMON - COWBOY KENT ROLLINS

Steps:

• Take the fillets out of the icebox and let sit about 30 minutes to warm up. Pat dry with a paper towel.
• Score the flesh side of the salmon with a knife about ½-inch deep and ½-inch apart. Be careful not to cut all the way through.
• Spread the slices apart slightly and sprinkle with sea salt and pepper.
• Turn the fish over and season with the Original seasoning, or seasoning of your choice.
• Preheat a cast iron skillet over high heat and add the avocado oil. When the oil just begins to smoke, reduce the heat to medium and place the salmon, skin side down, in the skillet. Press the filets down with a spatula slightly and cook for about 2 to 3 minutes.
• Flip the salmon over, reduce the heat to medium-low, and add 2 tablespoons of butter, the garlic cloves, thyme and rosemary.
• When the butter melts, tilt the skillet and begin to spoon the butter mixture over the top of the filets. Let cook for about 2 to 3 minutes, basting regularly.
• Flip the filets to skin side down and move to one side of the skillet. On the opposite side, add the tomatoes and the remaining 2 tablespoons of butter. Stir in the capers.
• Drizzle the lemon juice on top of the salmon and tomatoes. Cook for about 3 minutes or until the tomatoes soften slightly, stirring frequently and the salmon's flesh is flaky.
• Place the salmon on a plate and spoon over the tomatoes and capers. Serve immediately.

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.