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.
SEARED SALMON WITH BALSAMIC GLAZE
I saw this on Sara's Secrets and couldn't wait to try it! The sauce brings out the sweetness in the fish. Enjoy!
Provided by Sharon123
Categories Very Low Carbs
Time 20m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Stir together balsamic vinegar, water, lemon juice, and brown sugar in a small bowl.
- Pat salmon dry and season with salt and pepper.
- Heat oil in a 12-inch nonstick skillet over medium high heat, not smoking. Increase heat to high, add salmon skin side up, and sear until well browned, about 4 minutes.
- Turn fish over and sear until just cooked through, 3 to 4 minutes more.
- Transfer salmon to plates and carefully add vinegar mixture to skillet (liquid will bubble vigorously and steam).
- Simmer, stirring, until thickened and reduced to about 1/3 cup, about 2 minutes.
- Spoon glaze over salmon.
- Serve and enjoy!
Nutrition Facts : Calories 456.5, Fat 16.3, SaturatedFat 2.9, Cholesterol 146.3, Sodium 244, Carbohydrate 7.6, Sugar 7, Protein 65.3
SLOW-ROASTED SALMON WITH FENNEL, CITRUS, AND CHILES
This elegant salmon dish is perfect for a winter dinner party-just slide it into a low oven for 40 minutes and it's ready to serve.
Provided by Alison Roman
Categories Citrus Fish Roast Dinner Seafood Salmon Fennel Hot Pepper Healthy Chile Pepper Bon Appétit Christmas Eve
Yield 6 servings
Number Of Ingredients 10
Steps:
- Preheat oven to 275°F. Toss fennel, orange slices, lemon slices, chile, and 4 dill sprigs in a shallow 3-quart baking dish; season with kosher salt and pepper. Season salmon with kosher salt and place on top of fennel mixture. Pour oil over.
- Roast until salmon is just cooked through (the tip of a knife will slide through easily and flesh will be slightly opaque), 30-40 minutes for medium-rare.
- Transfer salmon to a platter, breaking it into large pieces as you go. Spoon fennel mixture and oil from baking dish over; discard dill sprigs. Season with sea salt and pepper and top with fresh dill sprigs.
PAN SEARED SALMON I
Simply seasoned with salt and pepper, these salmon fillets are pan seared with capers, and garnished with slices of lemon.
Provided by Noreen421
Categories Main Dish Recipes Seafood Main Dish Recipes Salmon Salmon Fillet Recipes
Time 20m
Yield 4
Number Of Ingredients 6
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.
Nutrition Facts : Calories 371 calories, Carbohydrate 1.7 g, Cholesterol 99.1 mg, Fat 25.1 g, Fiber 0.8 g, Protein 33.7 g, SaturatedFat 4.6 g, Sodium 299.8 mg
ROASTED SALMON WITH FENNEL AND LIME
Fennel is used several ways to flavor these tender fillets of slow-roasted salmon. The seeds are mixed with lime zest and salt to rub all over the fish before cooking, which perfumes it through and through. Then a shaved fennel bulb is used two ways, both roasted in the pan beneath the fillets and tossed with lime juice into a crunchy, slawlike salad to serve on the side. Elegant yet supremely simple, this is fast enough for a weeknight but special enough to share with friends.
Provided by Melissa Clark
Categories dinner, easy, weeknight, main course
Time 45m
Yield 4 servings
Number Of Ingredients 8
Steps:
- Heat oven to 325 degrees. Finely grate the zest from 1 lime into a small bowl, and set aside the zested lime. Add fennel seeds, 1/2 teaspoon kosher salt and 1/2 teaspoon pepper to the bowl and toss to combine. Sprinkle mixture all over salmon.
- Meanwhile, remove the fennel fronds from the bulb and chop up enough to make 1/4 cup. Trim fennel bulb, discarding stalks, and slice bulb thinly using a mandoline or a sharp knife. Spread half the fennel slices in a baking dish in an even layer and drizzle with oil. Arrange salmon on top.
- Slice the whole, unzested lime into thin rounds and lay the slices on top of the salmon. Tuck marjoram around the salmon and drizzle salmon generously with more olive oil.
- Roast until salmon is just cooked through, 15 to 20 minutes. (Thinner fillets may take less time, so start checking for doneness at 10 minutes.)
- Meanwhile, toss chopped fennel fronds and remaining fennel slices with a pinch of salt in a medium bowl. Juice the zested lime and add some of the juice to the fennel, to taste. Drizzle the sliced fennel with olive oil and set aside to serve with the salmon.
- When the salmon is done, drizzle it with more lime juice and sprinkle with flaky salt. Serve with the fennel salad on top, and the roast fennel on the side, if you like.
Nutrition Facts : @context http, Calories 454, UnsaturatedFat 15 grams, Carbohydrate 11 grams, Fat 27 grams, Fiber 4 grams, Protein 42 grams, SaturatedFat 6 grams, Sodium 723 milligrams, Sugar 3 grams
BALSAMIC-GLAZED SALMON FILLETS
A glaze featuring balsamic vinegar, garlic, honey, white wine and Dijon mustard makes baked salmon fillets extraordinary.
Provided by ISYBEL
Categories Main Dish Recipes Seafood Main Dish Recipes Salmon Baked Salmon Recipes
Time 30m
Yield 6
Number Of Ingredients 8
Steps:
- Preheat oven to 400 degrees F (200 degrees C). Line a baking sheet with aluminum foil, and spray with non-stick cooking spray.
- Coat a small saucepan with non-stick cooking spray. Over medium heat, cook and stir garlic until soft, about 3 minutes. Mix in white wine, honey, balsamic vinegar, mustard, and salt and pepper. Simmer, uncovered, for about 3 minutes, or until slightly thickened.
- Arrange salmon fillets on foil-lined baking sheet. Brush fillets with balsamic glaze, and sprinkle with oregano.
- Bake in preheated oven for 10 to 14 minutes, or until flesh flakes easily with a fork. Brush fillets with remaining glaze, and season with salt and pepper. Use a spatula to transfer fillets to serving platter, leaving the skin behind on the foil.
Nutrition Facts : Calories 288.4 calories, Carbohydrate 6.5 g, Cholesterol 83.8 mg, Fat 15.5 g, Protein 28.5 g, SaturatedFat 3.1 g, Sodium 171.2 mg, Sugar 4.9 g
SEARED SALMON FILLETS WITH ROASTED FENNEL AND BALSAMIC LENTILS
Provided by Donna St. George
Categories dinner, main course
Time 1h30m
Yield 4 servings
Number Of Ingredients 11
Steps:
- Preheat broiler with rack placed 6 inches under the heat source. Place the bell peppers on a pan in the broiler. Cook, turning occasionally, until the skin is blackened on all sides. Remove from heat, and cool.
- Lower oven heat to 425 degrees. In a medium saucepan, combine the lentils and 6 cups water. Bring to a boil, lower heat to a simmer and cook until tender, about 40 minutes. Drain the cooked lentils, rinse with cool water and reserve. While lentils are cooking, prepare the fennel salad: in a medium mixing bowl, combine the fennel, garlic, 2 tablespoons of olive oil and salt and pepper. Place the mixture in a shallow oven-proof dish, and roast until the fennel is lightly browned, about 40 minutes. Remove fennel from oven, add lemon juice and reserve until serving time.
- Skin and seed the cooled bell peppers and cut into small dice. In a medium saute pan over medium heat, combine 1 tablespoon olive oil and shallots. Saute until shallots begin to soften, about 1 minute. Add lentils and diced peppers. Saute another minute, and remove from heat. In a small saucepan over low heat, simmer the balsamic vinegar until reduced by a third, about 2 minutes. Cool, add to the lentil mixture and toss gently. Set aside until serving time.
- Preheat oven to 425 degrees. Season salmon fillets with salt and pepper to taste. In a well-seasoned or nonstick skillet over high heat, place 1 tablespoon olive oil. Quickly sear the fillets so they are well browned on the surface, and remove from heat. Transfer to an oiled baking dish, and bake about 5 minutes or to taste.
- To serve, spread half of each plate with balsamic lentils, and half with roasted fennel salad. Top with a salmon fillet, and garnish with a sprig of fennel frond. Serve immediately.
Nutrition Facts : @context http, Calories 722, UnsaturatedFat 25 grams, Carbohydrate 48 grams, Fat 37 grams, Fiber 8 grams, Protein 49 grams, SaturatedFat 7 grams, Sodium 1008 milligrams, Sugar 7 grams
PAN SEARED SALMON WITH BRAISED LENTILS
I found this French inspired dish through Cook's Illustrated. As this was my first time using Swiss chard, I was very impressed how well the braised lentils turned out. I strongly recommend using fresh lemon at the end.....it just brings out the taste of the salmon quite nicely
Provided by Abby Girl
Categories Lentil
Time 1h
Yield 2 serving(s)
Number Of Ingredients 12
Steps:
- Melt 1 T butter in a skillet over medium heat. Add the chard stems and onion and cook until the vegetables are softened, about 5 minutes, Stir in the garlic and thyme and cook until fragrant, about 30 seconds.
- Stir in 1-3/4 cup of the broth, lentils and lemon juice. Bring to a simmer, reduce the heat to low, cover, and cook until the lentils are tender, taste, transfer to a bowl and cover to keep warm.
- Pat the salmon fillets dry with paper towels and season with salt and pepper. Wipe out the skillet with paper towels, and add the oil, and return to medium high heat until just smoking. Carefully lay the fillets in the skillet, skinned side up, and cook until well browned on the first side, about 5 minutes. Flip the fillets and continue to cook until the sides are opaque, about 3 - 5 minutes longer. Transfer the fillets to a plate, tent loosley with foil, and let rest while finishing the lentils.
- In the skillet, add the lentils and remaining 1/4 cup broth and cook until hot, about 1 minute. Stir in the chard leaves and remaining 1 T butter and cook, stirring constantly, until the chard is wilted, 2 - 3 minues.
- To serve: lay the lentils on the plate and top with the salmon. Sprinkle with lemon wedges.
Nutrition Facts : Calories 727.6, Fat 26.8, SaturatedFat 9.8, Cholesterol 195.9, Sodium 1266.3, Carbohydrate 36, Fiber 16.5, Sugar 3.6, Protein 82.8
PAN SEARED SALMON FILLETS
Provided by Martha Stewart
Number Of Ingredients 4
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 WITH BALSAMIC GLAZE
Steps:
- Stir together vinegar, water, lemon juice, and brown sugar.
- Pat salmon dry and season with salt and pepper.
- Heat oil in a 12-inch nonstick skillet over moderately high heat until hot but not smoking. Increase heat to high and sear salmon, skin sides up, until well browned, about 4 minutes. Turn fish over and sear until just cooked through, 3 to 4 minutes more.
- Transfer salmon to plates and carefully add vinegar mixture to skillet (liquid will bubble vigorously and steam). Simmer, stirring, until thickened and reduced to about 1/3 cup, about 2 minutes.
- Spoon glaze over salmon.
SEARED SALMON WITH ORANGES AND FENNEL
Not only does the salmon take mere minutes to cook, but a refreshing seasonal topping also turns it into a sophisticated supper.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Seafood Recipes Salmon Recipes
Time 15m
Number Of Ingredients 7
Steps:
- In a medium bowl, combine orange segments and juice, fennel, olives, lemon juice, and 1 teaspoon oil; season with salt and pepper, and toss gently.Set aside.
- In a large nonstick skillet, heat remaining teaspoon oil over medium. Add salmon, flat side down; cookuntil browned, about 3 minutes. Turn salmon; cook until opaque throughout, 1 to 3 minutes more. Serve salmon topped with orange mixture; garnishwith fennel fronds, if desired.
Nutrition Facts : Calories 336 g, Fat 15 g, Fiber 3 g, Protein 35 g
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