Test Kitchens Pan Seared Salmon Food
TEST KITCHEN'S PAN SEARED SALMON
Steps:
- Cut salmon into four pieces.
- Brine pieces 15 minutes in a solution of 2 quarts water and 1/2 c. kosher salt. Pat dry when done.
- Place 1/2 t. each kosher salt and coarse ground pepper in the bottom of a cold, non-stick saute pan. Place the salmon pieces on top, skin side down.
- Turn heat to medium hight and saute 6-8 minutes. Sprinkle 1/4 t. each salt and pepper on top. Flip and saute another 6-8 minutes until internal temp reaches 125 for farm raised salmon, and 120 for wild.
PAN-SEARED CRISPY SALMON
Provided by Food Network
Number Of Ingredients 9
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.
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