Pan Seared Salmon On Baby Arugula Recipe Epicuriouscom

Steps:

• Place the potato in a small pot, cover with water, and bring to a boil. Salt the water and cook the potato until tender, 10 to 12 minutes. Drain, return to the pot, and mash.
• Meanwhile, place the fillets in a skillet with the wine, bay leaf, and enough water to come up to the top of the fillets. Do not cover, bring to a boil, and reduce the heat to a simmer and poach for 8 to 10 minutes, until the fish is opaque. Remove the skin and transfer the salmon to a bowl. Flake the fish and season with salt and pepper. Add the mashed sweet potatoes to the bowl along with the Old Bay seasoning, half the cracker crumbs, the egg, thyme, hot sauce, scallions, and dill. Mix to combine. The fish cake mixture needs to be just firm enough to mold cakes. If it's too wet, add a few more cracker crumbs.
• Heat two skillets side by side, one with 2 tablespoons of the EVOO over medium heat and the other with 1 tablespoon of EVOO over medium-high heat. Form four 4-inch patties and turn the salmon cakes in the remaining cracker crumbs, then add them to the first pan. Cook the fish cakes for 2 to 3 minutes on each side to light golden. Add the red onions, celery, and garlic to the second pan and cook for 3 to 4 minutes. Then add the tomatoes, season with salt and pepper, and cook for 2 minutes more. Stir the vinegar into the relish, then sprinkle the sugar over top and stir again.
• Serve the fish cakes alongside the arugula with the agrodolce relish on top.

Steps:

• Make the glaze for the salmon: In a small bowl, whisk 2 tablespoons olive oil with the orange juice, mustard, half the chopped garlic and 1/4 teaspoon salt. Set aside.
• Make the salad dressing: In another small bowl, whisk together 2 tablespoons olive oil with the lemon juice, 1/2 teaspoon salt and 1/2 teaspoon pepper. Stir in the shallots and the remaining garlic, then set aside.
• Using a small serrated knife, peel the grapefruit and oranges and trim to remove any remaining pith. Slice all the peeled fruit crosswise into thin circles (no larger than 1/2-inch thick); remove the seeds and set aside.
• Heat a 12-inch cast-iron or heavy stainless-steel skillet over medium-high until it's extremely hot (a drop of water flicked onto the pan should turn to steam almost immediately), about 3 minutes. Meanwhile, pat the salmon fillets dry using paper towels, brush both sides with olive oil, and season all over with salt and pepper.
• When the pan is ready, cook the salmon fillets skin-side down over medium-high without moving until the salmon skin releases easily from the pan, 3 to 4 minutes. Using a pair of tongs or a spatula, wiggle the fillets to loosen the skin from the bottom of the pan, then carefully flip. Lower the heat to medium and cook until the salmon is cooked through but still slightly rare in the center, 4 to 5 more minutes, depending on the thickness of the fillets.
• Transfer to a rimmed plate or serving dish, and brush the glaze all over the salmon, making sure to coat the fillets.
• Combine the arugula and fennel in a large bowl. Pour the dressing over the salad and toss well. Add the avocado, citrus rounds and pistachios, and toss gently. Transfer to a shallow serving bowl or platter and serve alongside the salmon.

Steps:

• Place the salmon in a shallow bowl. Toss with lemon juice, olive oil, salt and pepper. Let rest for 15 minutes.
• Cook the salmon, skin down in a nonstick skillet over medium-high heat for 2 to 3 minutes. Reduce heat to medium, cover pan and cook till cooked through, about 3 to 4 minutes.
• Combine the salad ingredients and just before serving, salt and pepper and drizzle with oil and vinegar.
• Serve salmon atop the salad.

Steps:

• Melt butter with olive oil in heavy large skillet over medium heat. Add shallots and garlic; sauté 3 minutes. Add tomatoes and cook just until tender, about 5 minutes. Increase heat to medium-high. Add wine, clam juice, lemon juice and marjoram; simmer 5 minutes. Add salmon and simmer until almost cooked through, stirring occasionally, about 5 minutes. Add arugula, capers and fresh herbs to salmon mixture. Simmer until salmon is just cooked through and arugula is just wilted, about 2 minutes. Season to taste with salt and pepper.
• Meanwhile, cook linguine in large pot of boiling salted water until tender but still firm to bite, stirring occasionally.
• Drain pasta well and return to pot. Add salmon-arugula mixture to pasta and toss to coat. Serve warm.

Steps:

• Make the glaze for the salmon: In a small bowl, whisk 2 tablespoons olive oil with the orange juice, mustard, half the chopped garlic and 1/4 teaspoon salt. Set aside.
• Make the salad dressing: In another small bowl, whisk together 2 tablespoons olive oil with the lemon juice, 1/2 teaspoon salt and 1/2 teaspoon pepper. Stir in the shallots and the remaining garlic, then set aside.
• Using a small serrated knife, peel the grapefruit and oranges and trim to remove any remaining pith. Slice all the peeled fruit crosswise into thin circles (no larger than 1/2-inch thick); remove the seeds and set aside.
• Heat a 12-inch cast-iron or heavy stainless-steel skillet over medium-high until it's extremely hot (a drop of water flicked onto the pan should turn to steam almost immediately), about 3 minutes. Meanwhile, pat the salmon fillets dry using paper towels, brush both sides with olive oil, and season all over with salt and pepper.
• When the pan is ready, cook the salmon fillets skin-side down over medium-high without moving until the salmon skin releases easily from the pan, 3 to 4 minutes. Using a pair of tongs or a spatula, wiggle the fillets to loosen the skin from the bottom of the pan, then carefully flip. Lower the heat to medium and cook until the salmon is cooked through but still slightly rare in the center, 4 to 5 more minutes, depending on the thickness of the fillets.
• Transfer to a rimmed plate or serving dish, and brush the glaze all over the salmon, making sure to coat the fillets.
• Combine the arugula and fennel in a large bowl. Pour the dressing over the salad and toss well. Add the avocado, citrus rounds and pistachios, and toss gently. Transfer to a shallow serving bowl or

Steps:

• Mix sugar and next 3 ingredients in bowl. Brush salmon with water to moisten. Sprinkle salmon on both sides with all of sugar mixture. Melt butter in heavy large skillet over medium-high heat. Add salmon and cook until crusty on outside and just opaque in center, about 4 minutes per side. Transfer salmon to plates. Add clam juice and cream to skillet. Boil until sauce thickens enough to coat spoon, scraping up browned bits, about 4 minutes. Spoon sauce over salmon. Sprinkle with green onions and serve.