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.
SALMON IN SAFFRON MUSSEL SAUCE
Categories Milk/Cream Tomato Sauté Low Carb Salmon Mussel Saffron White Wine Spring Bon Appétit
Yield Makes 4 servings
Number Of Ingredients 11
Steps:
- Combine mussels and wine in large saucepan over medium-high heat. Cover and cook until mussels begin to open, stirring occasionally, about 4 minutes. Using slotted spoon, transfer mussels to large bowl (discard any mussels that do not open). Pour liquid from saucepan into 2-cup measuring cup. Stir in saffron. Let cooking liquid stand 15 minutes.
- Add enough cream to cooking liquid to measure 1 1/3 cups. Transfer to large saucepan. Stir in tomatoes, garlic, bay leaf, and cayenne. Simmer over medium heat until sauce thickens slightly, about 5 minutes. Season with salt and pepper. (Can be made 4 hours ahead. Cover and chill mussels and sauce separately.)
- Heat oil in large nonstick skillet over high heat. Add salmon, rounded side down. Cook until bottom is golden, about 3 minutes. Turn salmon over. Reduce heat to low; cover and cook until salmon is opaque in center, about 4 minutes longer. Remove from heat. Leave covered to keep warm.
- Bring sauce in large saucepan to simmer over low heat. Add mussels in shells; stir until heated through, about 2 minutes. Stir in lemon juice.
- Place 1 salmon fillet on each of 4 plates. Divide mussels among plates. Spoon sauce over salmon and mussels.
PAN-SEARED SALMON WITH CREAMY AVOCADO SAUCE
Simply pan-sear salmon in a little olive oil on medium-high heat for 5 to 6 minutes per side. That's it. Top with creamy avocado sauce and serve with a lemon wedge.
Provided by Rebecca
Time 20m
Yield 4
Number Of Ingredients 10
Steps:
- Combine 1/4 cup olive oil, cream, avocado, garlic, lemon juice, salt, and pepper in an electric blender. Blend until smooth and creamy. Set aside.
- Season salmon fillets with salt and pepper on both sides. Coat the bottom of a skillet with olive oil and heat over medium-high heat. Add salmon once oil is hot and sear, 5 to 6 minutes. Flip and sear for 5 to 6 minutes more.
- Transfer salmon to a plate and top with creamy avocado sauce. Sprinkle with basil and serve immediately with a lemon wedge.
Nutrition Facts : Calories 581 calories, Carbohydrate 8.2 g, Cholesterol 99 mg, Fat 48.5 g, Fiber 4.7 g, Protein 30.8 g, SaturatedFat 10 g, Sodium 129 mg, Sugar 0 g
SEARED WILD SALMON WITH NEW POTATOES AND DIJON BROTH
Provided by Tina Miller
Categories Mustard Potato Roast Sauté Quick & Easy High Fiber Vinegar Salmon Spinach White Wine Spring Healthy Tarragon Potluck Shallot Bon Appétit
Number Of Ingredients 12
Steps:
- Preheat oven to 400°F. Place potatoes in large saucepan and cover with cold water by 1 inch. Bring to boil; reduce heat to medium-high and boil until almost cooked through, about 12 minutes. Drain; cool. Cut potatoes in half.
- Melt butter with canola oil in heavy large skillet over high heat. Season salmon with salt and pepper. Place salmon in skillet, flat side up. Cook until brown, about 4 minutes. Turn salmon over and cook 2 minutes. Carefully arrange salmon, flat side down, in large baking dish. Scatter potatoes around salmon.
- Combine wine, shallots, and vinegar in heavy large saucepan. Boil until reduced to 1 cup, about 7 minutes. Add chicken broth, chopped tarragon, and mustard. Bring just to boil. Pour hot broth over salmon and potatoes in dish. Bake until salmon and potatoes are cooked through, about 20 minutes.
- About 5 minutes before fish is done cooking, heat olive oil in heavy large pot. Add half of spinach to pot and stir until wilted, about 3 minutes. Add remaining spinach and toss just until wilted.
- Divide spinach among 4 shallow bowls. Top each with 1 salmon fillet. Divide potatoes and broth among bowls; garnish with tarragon sprigs and serve.
PAN-FRIED WILD SALMON
Steps:
- Rinse the salmon fillets and pat dry thoroughly with paper towels; season with sea salt.
- Heat the oil in a skillet over medium-high heat.
- Gently lay the salmon into the hot oil with the skin side facing up and cook until the the flesh side is golden brown, 5 to 7 minutes; turn and continue cooking until the skin side is slightly browned, about 5 minutes more. Remove the salmon from the skillet, allowing any oil to drain from the fish back into the pan.
- Remove the skin from the salmon fillets; fry the skin in the oil remaining in the skillet until crispy, 2 to 3 minutes. Serve the crispy skin with the salmon.
Nutrition Facts : Calories 240.8 calories, Cholesterol 37.6 mg, Fat 18.5 g, Protein 18.1 g, SaturatedFat 2.9 g, Sodium 195.3 mg
SALMON WITH SAFFRON CREAM SAUCE
A variant on a recipe I found in a magazine. I was a little disappointed in the original version because the time spent versus the end result wasn't worth it. I think this was nicer and much, much quicker - so try and see if you agree ;-).
Provided by Peter J
Categories Australian
Time 30m
Yield 1 serving(s)
Number Of Ingredients 9
Steps:
- Evenly spread saffron threads at the bottom of a small glass and top with 1 teaspoon of water.
- Place into a microwave oven towards the edge of the carousel with 200ml of water in a large glass at the opposite edge.
- Microwave on high for 3 minutes.
- WARNING - the water may be superheated - allow to rest 5 minutes before touching either glass.
- Remove the small glass and transfer the saffron / remaining liquid to a small mixing bowl (or for a single serve just leave in the glass).
- Mix through sour cream, lime juice and chopped chives mixing well and place in refrigerator while salmon cooks.
- Rub olive oil over the salmon and sprinkle with pepper.
- Cooking using your preferred techique, I grilled them on a BBQ plate over medium heat for about 7 minutes a side.
- Spread (it is quite thick) mixture over the salmon and serve with your favourite salads and side-dishes.
Nutrition Facts : Calories 386.1, Fat 18, SaturatedFat 5.1, Cholesterol 127.5, Sodium 213.1, Carbohydrate 1.3, Fiber 0.2, Sugar 0.9, Protein 51.9
SEARED WILD SALMON IN SAFFRON SAUCE
Make and share this Seared Wild Salmon in Saffron Sauce recipe from Food.com.
Provided by Sal415
Categories Very Low Carbs
Time 22m
Yield 1 serving(s)
Number Of Ingredients 10
Steps:
- salt and pepper salmon
- Heat up saute pan to med high heat
- Note make sure to use pan with no melting attachments
- pre heat oven 400°F.
- add oil to pan
- then place fish sear till 1/4 of the side is cooked
- flip over and place in the over 6 min
- for the sauce
- in a small sauce pot add wine, shallots bay leaf and pinch of saffron
- Reduce till almost dry discard bay leaf
- add heavy cream, stir and reduce til slightly thick
- salt and pepper to taste.
Nutrition Facts : Calories 926.8, Fat 80.6, SaturatedFat 24.3, Cholesterol 166.6, Sodium 262, Carbohydrate 5.1, Fiber 0.1, Sugar 0.6, Protein 35.5
PAN SEARED WILD ALASKAN SALMON WITH SAGE
Make and share this Pan Seared Wild Alaskan Salmon With Sage recipe from Food.com.
Provided by DLGKate
Categories < 30 Mins
Time 30m
Yield 2 serving(s)
Number Of Ingredients 7
Steps:
- Heat olive oil, and 1 tablespoons butter in medium frying pan over medium-high heat.
- Lightly salt skin side of salmon.
- Rub flesh side of salmon with half of sage, salt and pepper to taste.
- Place salmon skin side down in pan. Cook until salmon is cooked halfway through. Don't worry about burning the skin as it can take a good deal of heat and tastes better the crispier it gets.
- Remove salmon from pan and set aside.
- Add remaining butter, sage, onions and garlic to pan. Sautee until onions are slightly transparent.
- Return salmon to pan flesh side down and cook 3-5 minutes or until cooked through and flaky.
- Remove from pan and serve immediately with onions on top.
SEARED WILD KING SALMON WITH CUCUMBER, RED ONION, AND SAFFRON BROTH
Steps:
- Slice the cucumber halves on the diagonal about 1/3 inch thick. Bring a medium pot of salted water to a boil over high heat. Add the cucumbers and blanch for 20 seconds, then transfer with a wiremesh skimmer to ice water to chill. Add the onion to the boiling water and blanch for 15 seconds. Drain and transfer to the ice water. When cool, drain and pat dry with paper towels.
- In a saucepan, melt the butter over medium heat. Add the shallots and sauté until softened, about 8 minutes. Add the wine and saffron and simmer until almost dry. Add the stock and simmer until reduced by half. Whisk in the crème fraîche. Simmer until the sauce is reduced to about 1 cup. Strain through a fine-mesh sieve into a clean saucepan. Whisk in the chives and tarragon. Add the cucumbers and onions. Season with salt and keep warm over low heat while you cook the salmon.
- With needle-nose pliers or tweezers, remove the salmon's fine pinbones. (You can feel these by running your fingers over the thickest part of the flesh.) Season the fish on both sides with salt and white pepper. Heat a large nonstick skillet over high heat. Add the olive oil. When the oil is hot, add the salmon, skinned side up. Sear until nicely browned, about 2 minutes, then turn and cook until the fish just flakes, about 3 minutes longer, lowering the heat as needed to prevent burning.
- Divide the cucumbers, onions, and saffron broth evenly among 4 soup bowls. Top each serving with a salmon fillet. Garnish the salmon with a sprinkle of fresh chives. Serve immediately.
- Enjoy with Cakebread Cellars Chardonnay or another medium-bodied white wine.
SEARED SALMON WITH PAN SAUCE
Posting for safe keeping. This is the best salmon I have ever made. Use 4 - 6 oz filets. This is nice over sauteed spinach. Prep time is marinade time.
Provided by Suzy_Q
Categories Very Low Carbs
Time 2h15m
Yield 2 filets, 2 serving(s)
Number Of Ingredients 11
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.
Nutrition Facts : Calories 425.8, Fat 15.4, SaturatedFat 3.3, Cholesterol 170.4, Sodium 791.6, Carbohydrate 4.9, Fiber 1.6, Sugar 0.4, Protein 65
SEARED SALMON WITH CREAMY WHITE WINE MUSHROOM SAUCE
This seared salmon is nicely complemented by a creamy, lemony white wine mushroom sauce, flavored with thyme and dill weed. Lovely served with steamed asparagus and crusty bread to soak up extra sauce. Using light butter and fat free half and half in the sauce will yield great results and lower calories.
Provided by Heather U.
Categories < 60 Mins
Time 50m
Yield 4 serving(s)
Number Of Ingredients 20
Steps:
- PREP THE SALMON: Rinse and dry the salmon filet; divide into four portions; sprinkle with 1/2 tsp dill weed, salt and pepper to taste; then dredge in the cornstarch and set aside for 15 minutes while you prepare the sauce.
- PREPARE THE SAUCE: Heat a nonreactive saucepan over medium heat and add 1 tsp olive oil; when oil is hot, add the onion and garlic and saute until onion is translucent.
- Add the mushrooms, dill weed, and thyme, and saute until mushrooms have released their liquid.
- MEANWHILE: Preheat oven to 400 degrees F; Heat a heavy, oven-proof skillet (cast iron preferred) over medium high heat.
- RETURN TO SAUCE: Combine the lemon juice and wine (and cornstarch if not using xanthan gum), and add to the mushroom mixture; Bring to a boil, then simmer on low heat for 5 minutes; Remove from heat and set aside.
- SEAR THE SALMON: Place 1 tsp each olive oil and butter in the hot skillet; Swirl around to coat the bottom; Place the salmon filets in the skillet (skin side up), and sear for about 3 minutes, or until a nice brown crust has formed.
- Carefully turn the filets over so the skin side is now down; Then set the skillet in the preheated oven and roast for about 8-10 minutes, or until center is cooked through; remove from oven and set aside to rest.
- FINISH THE SAUCE: Place the mushroom wine mixture in a blender or food processor along with the 1/2 cup of half and half and xanthan gum; blend until smooth and thickened; microwave as needed to re-heat but do not allow to boil.
- SERVE salmon with sauce on the side; garnish with fresh parsley, slices of lemon, and dill weed, if desired.
More about "seared wild salmon in saffron sauce food"
SEARED SALMON WITH SAFFRON SAUCE - BIGOVEN.COM
From bigoven.com
Reviews 1Servings 2Cuisine AmericanCategory Main Dish
SEARED SALMON WITH GLAZED CARROTS & SAFFRON-YOGURT …
From blueapron.com
SEARED SALMON WITH SAFFRON SAUCE - WAITROSE
From waitrose.com
SALMON IN SAFFRON MUSSEL SAUCE RECIPE - BON APPéTIT
From bonappetit.com
SAFFRON SAUCE RECIPE - TROUT OR SALMON WITH ORANGE …
From honest-food.net
SEARED SALMON WITH SAFFRON SAUCE | RECIPE | SEARCH | FOOD CITY
From foodcity.com
SEARED SALMON WITH SAFFRON HOLLANDAISE RECIPE - SUR LA TABLE
From surlatable.com
SEARED WILD SALMON IN SAFFRON SAUCE RECIPE - FOOD.COM
SALMON WITH SORREL SAUCE RECIPE, WILD SALMON WITH SORREL SAUCE
From foodnewsnews.com
PAN SEARED SALMON WITH CREAMY DIJON SAUCE - JOYFUL HEALTHY EATS
From joyfulhealthyeats.com
SEARED SALMON WITH AVGOLEMONO SAUCE | KALOFAGAS.CA
From kalofagas.ca
SEARED SALMON WITH MUSTARD CRUST AND SAFFRON-HORSERADISH …
From mvmagazine.com
10 BEST PAN SEARED SALMON FILLET RECIPES | YUMMLY
From yummly.com
PAN SEARED SALMON -DELICIOUS SALMON SALMON SAUCE - THE
From greatcurryrecipes.net
EASY OVEN-ROASTED SALMON WITH SAFFRON DIJON SAUCE - SIDECHEF
From sidechef.com
PERFECT PAN SEARED SALMON RECIPE (15 MINUTES!) | WHOLESOME YUM
From wholesomeyum.com
SEARED SALMON WITH A SAFFRON GARLIC COULIS AND ROASTED VEGETABLES
From tastelife.tv
SEAFOOD IN SAFFRON SAUCE - JACQUES HAERINGER
From chefjacques.com
CRISPY SEARED SALMON WITH GREEN SAUCE - JUST A LITTLE BIT OF BACON
From justalittlebitofbacon.com
SEARED SALMON IN A SORREL SAUCE - PERFECTLY PROVENCE
From perfectlyprovence.co
PAN-SEARED WILD SALMON STEAKS WITH CHIVE VINAIGRETTE
From latimes.com
SEARED SALMON WITH SAFFRON SAUCE AND SAUTEED VEGGIES. : …
From reddit.com
PAN SEARED SALMON RECIPE WITH BROWN BUTTER | A TASTE OF KOKO
From atasteofkoko.com
SEARED WILD SALMON WITH DUNGENESS AND RAZOR CLAM RISOTTO
From haidatourism.ca
WORLD BEST SEA FOOD RECIPES: SEARED WILD SALMON IN SAFFRON SAUCE
From fishofsea.blogspot.com
PAN-SEARED, WILD-CAUGHT ALASKAN COHO SALMON - COOKING WITH …
From cookingwiththecount.com
SALMON IN SAFFRON SAUCE (LAX I SAFFRANSSåS) - SWEDISH FOOD
From swedishfood.com
SALMON IN SAFFRON SAUCE (RECIPE) - SWEDEN
From swedenhk.com
SEARED WILD SALMON IN SAFFRON SAUCE RECIPE - FOOD.COM
PAN SEARED WILD PACIFIC HALIBUT WITH SAFFRON CREAM SAUCE | REAL …
From pinterest.ca
HOW TO PAN FRY WILD SALMON | WILD ALASKAN COMPANY
From wildalaskancompany.com
SEARCH PAGE - FOODNETWORK.CO.UK
From foodnetwork.co.uk
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love