SALMON & MELTING CHERRY TOMATOES
Steps:
- Preheat the oven to 425 degrees F.
- Heat 3 tablespoons of the olive oil in a medium (10-inch) saute pan. Add the onion and saute over medium-low heat for 5 minutes, stirring occasionally, until very tender but not browned. Add the garlic and saute for 1 more minute. Stir in the tomatoes, 1 teaspoon salt, and 1/2 teaspoon pepper and cook over medium-low heat for 10 to 15 minutes, stirring occasionally, until the liquid evaporates and the tomato sauce thickens slightly. Off the heat, stir in the vinegar and basil.
- Meanwhile, place a large (12-inch) cast-iron pan over high heat for 5 minutes. Brush the salmon all over with olive oil, sprinkle liberally with salt and pepper, and place it skin side up in the pan. Cook the fish for 3 to 4 minutes without moving them, until browned. Turn the salmon skin side down with a small metal spatula and transfer the pan to the oven for 8 minutes. (The salmon will not be completely cooked through.) Remove the fish to a serving platter, cover with aluminum foil, and allow to rest for 5 minutes.
- Reheat the tomatoes, season to taste, and serve hot, warm, or at room temperature along with the salmon.
PANKO-CRUSTED SALMON
Steps:
- Preheat the oven to 425 degrees.
- In a small bowl, mix together the panko, parsley, lemon zest, 1/2 teaspoon salt, and 1/2 teaspoon pepper. Drizzle with the olive oil and stir until the crumbs are evenly coated. Set aside.
- Place the salmon fillets, skin side down, on a board. Generously brush the top of the fillets with mustard and then sprinkle generously with salt and pepper. Press the panko mixture thickly on top of the mustard on each salmon fillet. The mustard will help the panko adhere.
- Heat the vegetable oil over medium-high heat in a 12-inch cast-iron skillet or large heavy, ovenproof pan. When the oil is very hot, add the salmon fillets, skin side down, and sear for 3 to 4 minutes, without turning, to brown the skin.
- Transfer the pan to the hot oven for 5 to 7 minutes until the salmon is almost cooked and the panko is browned. Remove from the oven, cover with aluminum foil, and allow to rest for 5 to 10 minutes. Serve the salmon hot or at room temperature with lemon wedges.
PAN-ROASTED SALMON WITH CHERRY TOMATOES
It sounds basic, but the tomato sauce is so awesome. If you have it, use white wine instead of chicken broth. I like to serve my salmon with asparagus-roast it alongside the fish. -Swati Sharan, Horseheads, New York
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 4 servings.
Number Of Ingredients 11
Steps:
- Preheat oven to 425°. Place tomatoes in a foil-lined 15x10x1-in. baking pan. Drizzle with oil; sprinkle with salt and pepper. Toss to coat. Roast until tomatoes are softened, 10-15 minutes, stirring occasionally., Meanwhile, sprinkle fillets with salt and pepper. In a large cast-iron or other ovenproof skillet, heat oil over medium-high heat. Add fillets; cook 3 minutes on each side. Remove from pan., Add garlic to pan; cook and stir 1 minute. Add broth, stirring to loosen browned bits from pan. Bring to a boil; cook until liquid is reduced by half, 1-2 minutes. Stir in roasted tomatoes; return salmon to pan. Bake until fish just begins to flake easily with a fork, 5-7 minutes.
Nutrition Facts : Calories 343 calories, Fat 23g fat (4g saturated fat), Cholesterol 85mg cholesterol, Sodium 556mg sodium, Carbohydrate 4g carbohydrate (2g sugars, Fiber 1g fiber), Protein 30g protein. Diabetic Exchanges
PAN-SEARED CRUSTED SALMON WITH CHERRY TOMATO-GINGER SAUCE
In this recipe, fresh ginger flavors the sauce, and ground ginger and other warm spices are rubbed on the fish to make a flavorful, crisp crust. Be sure to buy whole coriander seeds and grind them in a food processor or spice grinder; pre-ground coriander will be too fine.
Provided by spatchcock
Categories Vegetable
Time 30m
Yield 4 serving(s)
Number Of Ingredients 15
Steps:
- In a small bowl, combine the coriander, ground ginger, and cayenne and mix with 1 tablespoon plus 1 teaspoon of the oil to make a paste.
- Pat the paste on both sides of the salmon fillets and season with salt and pepper.
- Heat a 12-inch heavy-based skillet over medium-high heat.
- Add the remaining 1 tablespoon oil and swirl to coat.
- When the oil is hot but not smoking, add the fillets and cook until the bottom is well browned and the bottom half of the fish becomes opaque, 3 to 4 minutes.
- Turn the fish and cook until browned on the second side and just cooked through, another 3 to 4 minutes.
- Transfer to a warm platter.
- Pour off all but a film of fat from the pan.
- Add the garlic and sauté until fragrant, about 15 seconds.
- Add the tomatoes, sprinkle with salt, and sauté until slightly softened, about 2 minutes.
- Remove from the heat, toss in the ginger, and pour the tomatoes over the fish.
- Put the pan over high heat.
- Add the wine and boil until reduced by half.
- Add the broth; boil until reduced by half again.
- Off the heat, swirl in the butter.
- Season with salt and pepper to taste.
- Pour the sauce over the salmon and tomatoes, sprinkle with the cilantro, and serve immediately.
Nutrition Facts : Calories 377, Fat 20.9, SaturatedFat 5.3, Cholesterol 102.8, Sodium 168.9, Carbohydrate 7.3, Fiber 3.1, Sugar 2.3, Protein 35.4
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.
PAN-SEARED SALMON WITH A TANGY THAI SAUCE
This salmon recipe is melt-in-your-mouth delicious! Fillets or steaks of marinated salmon are pan-fried, searing in the flavors and omega-3 goodness of the fish. The salmon is then served with a tangy Thai lemongrass-honey sauce that marries perfectly with salmon's natural flavors.
Provided by CaliforniaJan
Categories Thai
Time 25m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- To make the marinade/sauce, place all marinade ingredients together in a saucepan over medium-high heat. Stir as you bring the sauce to a boil.
- Reduce heat to medium and allow to simmer for 10 minutes, uncovered. The sauce will gradually thicken (the smell of the vinegar is rather pungent as it cooks). When marinade/sauce has thickened, place in the refrigerator or freezer to cool for 5 minutes.
- Place salmon fillets in a flat-bottomed pan or casserole dish (so that fillets aren't piled on top of each other). When the sauce/marinade has cooled (warm instead of hot), spoon 2 tablespoons over each fillet, 1 per side, slathering it over the flesh (reserve the remaining sauce for later). Marinate in the refrigerator 10 minutes or up to 24 hours.
- Place a frying pan or wok on medium-high heat, allowing it to warm up for at least 1 minute before adding the oil (this will help prevent the fish from sticking).
- When pan is hot, add 1-2 tablespoons oil, lifting and turning the pan to distribute evenly. Now place fillets in the pan.
- Allow salmon to fry at least 2 minutes undisturbed before turning. If you turn the fish too soon, it will stick. Instead, allow it to "sear", and it will come freely away from the bottom of the pan.
- Fry the fish 3-5 minutes per side, depending on the thickness of the fish. Salmon is done when inner flesh is no longer transparent. For faster cooking, cover fish while it's frying.
- To serve: arrange on a serving platter or plates. Spoon a little of the sauce over each fillet. Place the rest in a side dish and serve as a dipping sauce (it can be re-heated or served at room temperature).
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