Seared Salmon Fillet Food

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.

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.

SEARED ATLANTIC SALMON FILLETS

Steps:

• Preheat the oven to 350 degrees F.
• Heat a large non-stick saute pan until hot. While the pan is heating, season the salmon fillets with the salt and white pepper. Pour the oil into the pan and warm oil for 15 seconds. Place the salmon fillets, flesh side down, into the saute pan. Using a low flame, saute the fish for about 2 1/2 minutes. Place the pan in the oven and roast for 6 to 7 minutes. The salmon should be medium rare. When serving, turn the salmon fillets over to expose the nicely browned side.
• Place spinach mixture in a mold on a plate. Place salmon on the top. Pour the sauce around the fish. Garnish with minced lemongrass and lime leaves.
• Using a low flame, heat a stainless steel saucepan. Warm the oil in the pan for 15 seconds. Add the minced shallots and sweat for 30 seconds. Next, add 2 cups of the white corn kernels. Add the coconut milk, reserved corn cobs, bruised lemon grass stalks, galangal, and 2 bruised or crinkled kaffir lime leaves, and white pepper. Simmer the mixture for about 7 to 10 minutes, not letting it reduce very much.
• Remove from the heat and add the nam pla. Let the mixture rest to absorb all the aromatic flavors for 30 minutes. Take the corncobs, lemongrass, galangal, and kaffir lime leaves out of the saucepan and throw them away. Puree the mixture until smooth.
• Heat sauce in a stainless pan. Add the remaining corn to the pan.
• Bring the water to a boil in a large pot. When the water comes to a boil, add salt. In a large bowl add some ice and water to create a water bath.
• Add the spinach to the boiling water and cook for 1 minute. Drain the spinach. Place in the ice bath to cool. Drain spinach and squeeze very dry.
• Add butter to a saute pan and heat. Add shallots and cook for 1 minute. Add mushrooms and saute until the release their liquid, about 5 minutes. Add spinach and saute until heated through. Season with salt and pepper.

PAN SEARED SALMON WITH TARE SAUCE

Steps:

• Prepare tare sauce. Combine ingredients in a saucepan. Heat to a boil, then reduce heat to a simmer. Cook about 30 minutes, or until sauce is reduced to half its original quantity, stirring occasionally.
• Allow tare sauce to cool completely.
• Once sauce is cool, use it to marinade the salmon steaks for up to 1 hour.
• Add grapeseed oil to a large skillet or wok over moderately high heat. Add green onion; cook for one minute. Remove with a slotted spoon.
• Add salmon to skillet. Cook salmon about 1 minute per side.
• Reduce heat to medium-low; add tare sauce and garlic. Cook 2-3 minutes per side or until fish is flaky.
• Serve salmon on a bed of rice. Drizzle each salmon steak with tare sauce. Sprinkle green onion and sesame seeds on top.

PAN SEARED SALMON FILLETS

Steps:

• Preheat oven to 350. Heat a medium ovenproof nonstick skillet over medium-high heat. Add olive oil. Pat salmon dry with paper towels. Season the flesh-side of the salmon with salt. When the oil is hot, add salmon skin-side down. Sear until the skin is golden brown and crispy, about 5 minutes. Turn and transfer to oven and cook until a cake tester or tip of a paring knife is just warm to the touch when inserted into the middle of the salmon; about 5 minutes for medium-rare and 9 minutes for fully cooked through. Let rest for 2 minutes and serve immediately topped with a pat of butter.

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-FRIED SALMON

Steps:

• Generously season the salmon fillets with salt and pepper. Put the oil and butter in a non-stick frying pan over a medium heat, swirling around the pan until melted and foaming, then turn up the heat. Once the butter starts bubbling, add the salmon fillets to the pan, skin-side-down, and fry for 3 mins until crisp. Flip the fillets over, lower the heat and cook for 2 mins more, then drizzle with the lemon juice. Transfer the salmon to a plate and baste with any of the buttery juices left in the pan.

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.