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.
SESAME SEARED SALMON SALAD
Provided by Food Network
Time P1DT30m
Yield 1 to 2 servings
Number Of Ingredients 24
Steps:
- For the salmon: Combine the soy sauce, sesame oil, rice wine vinegar, and fresh orange juice in a shallow dish. Add the salmon and marinate for 24 hours in the refrigerator.
- Preheat the oven to 350 degrees F. Spray a baking sheet with nonstick cooking spray.
- Mix the sesame seeds together. Dredge 1 side of the salmon in the sesame seeds and pan sear the seeded side only. In a saute pan over high heat, add a touch of sesame oil and sear the fillet in the middle of the pan until you smell the sesame seeds cooking, about15 seconds. Flip to the other side and cook for 10 seconds. Transfer to the prepared baking sheet and cook until desired doneness, 6 to 10 minutes.
- For the vinaigrette: In a food processor, blend the miso paste with the sesame oil and rice wine vinegar. Slowly add the olive oil, soy sauce, and salt and pepper, to taste.
- For the vegetables: In a skillet over medium-high, saute the zucchini, yellow squash, and carrot in the olive oil, sesame oil, and soy sauce for about 45 seconds.
- For the salad: In a large bowl, toss the greens with 2 ounces of the miso-soy vinaigrette and arrange on a plate. Place the stir-fried vegetables on top. Sprinkle with the cashews and tomato slices. Arrange the salmon on top and drizzle with a little sweet soy sauce.
SEARED SALMON WITH CITRUS AND ARUGULA SALAD
Bursting with color and bright, bold flavors, this simple recipe makes an elegant main course for a dinner party, or a welcome diversion from your go-to weeknight salmon. The technique of cooking salmon in a cast-iron skillet creates a beautifully golden-brown sear and crispy skin. For best results, make this recipe during the cold weather months, when citrus fruit is at its best.
Provided by Lidey Heuck
Categories brunch, dinner, lunch, salads and dressings, seafood, appetizer, main course
Time 40m
Yield 4 servings
Number Of Ingredients 15
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.
SEARED SALMON WITH HEATHER HONEY DRESSING
A light and colourful starter using Scottish salmon with an aromatic heather honey dressing
Provided by Good Food team
Categories Buffet, Lunch, Starter
Time 35m
Number Of Ingredients 11
Steps:
- The day before, heat the olive oil in a non-stick frying pan, then cook the salmon, skinned side down, for 12-15 minutes, turning half way through. It should be cooked all the way through and opaque in the centre.
- Meanwhile, make the dressing. Put olive oil, mustard, honey, mayonnaise and vinegar with some salt and pepper into a blender and whizz until well combined, then set aside.
- Peel and segment the oranges and remove any pith (work over a plate so you can catch all the juices). Cover the oranges and keep in a cool place. Stir the orange juice into the dressing and store it in a screw top jar. Slice the onions, put into a plastic bag and store in the fridge.
- Flake the salmon into large pieces using two forks to tease the flesh apart, then spoon over half the dressing. Cover and chill.
- When ready to serve, shake the dressing, put the sliced onion, prawns and orange segments in a large bowl and drizzle over the remaining dressing. Add the salad leaves and toss together lightly. Using your hands, gently lift the mixture on to a large platter and scatter over the salmon flakes. Season with some coarsely ground black pepper and serve immediately.
Nutrition Facts : Calories 326 calories, Fat 24 grams fat, SaturatedFat 4 grams saturated fat, Carbohydrate 9 grams carbohydrates, Sugar 2 grams sugar, Fiber 2 grams fiber, Protein 19 grams protein, Sodium 1.79 milligram of sodium
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
SEARED SALMON SALAD
Make and share this Seared Salmon Salad recipe from Food.com.
Provided by Gingerbear
Categories One Dish Meal
Time 30m
Yield 2 serving(s)
Number Of Ingredients 7
Steps:
- Thaw fish if frozen.
- Rinse fish; pat dry.
- Sprinkle fish lightly with salt, pepper and 1/2 teaspoon of the ground cumin.
- In a medium nonstick skillet heat olive or cooking oil over medium high heat; add fish.
- Cook fish on one side for 4 to 5 minutes or until golden.
- Turn carefully.
- Cook for 4 to 5 minutes more or until fish flakes easily with a fork.
- Meanwhile, divide greens, jicama and olives among 2 salad plates.
- Set aside.
- To serve place 1 fish fillet atop greens on each plate.
- Combine salad dressing and remaining cumin; drizzle atop salmon.
PAN SEARED SALMON ON BABY ARUGULA
Provided by Sheila Lukins
Categories Tomato Low Carb Quick & Easy Low Cal Low Sodium Dinner Salmon Arugula Healthy Parade Pescatarian Paleo Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added
Yield Servings: Makes 2 servings
Number Of Ingredients 11
Steps:
- 1. Place the salmon fillets in a shallow bowl. Toss well with lemon juice, olive oil, salt and pepper. Let rest for 15 minutes.
- 2. Cook the salmon, skinside down in a nonstick skillet over medium-high heat for 2 to 3 minutes, shaking the pan and carefully lifting the salmon with a spatula to loosen it from the pan.
- 3. Reduce the heat to medium. Cover the pan and cook until the salmon is cooked through, 3 to 4 minutes more. The skin should be crisp and the flesh medium rare.
- 4. Meanwhile, combine the arugula, tomatoes and onion in a bowl. Just before serving, season with salt and pepper and drizzle with oil and vinegar. Toss well.
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ASIAN PAN SEARED SALMON SALAD WITH HONEY SESAME …
From therecipecritic.com
Reviews 4Calories 1395 per servingEstimated Reading Time 4 mins
- Coat salmon with olive oil and salt and pepper. Place in skillet, and increase heat to high. Cook for 3 minutes. Turn salmon over, and cook for about 5 minutes, or until browned. Salmon is done when it flakes easily with a fork. Set aside.
- In a large bowl combine fresh romaine, chopped red cabbage, shredded carrots, mandarine oranges, edamame. Toss until combined. Slice the salmon and toss. Top with sliced almonds,
- To make the honey sesame dressing combine soy sauce, vinegar, honey, garlic, ginger, olive oil, sesame oil and sesame seeds in a small bowl and whisk. Add desired amount of dressing to salad.
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From dontsweattherecipe.com
5/5 (1)Total Time 13 minsCategory Fish, Main CourseCalories 513 per serving
- Squeeze the lemon juice into a measuring cup. Add the dijon, parsley, salt, and pepper. Slowly drizzle in the olive oil, whisking constantly. Set aside. This makes not quite 3/4 cup of vinaigrette.
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#30-minutes-or-less #time-to-make #course #main-ingredient #cuisine #preparation #occasion #north-american #for-1-or-2 #lunch #main-dish #salads #side-dishes #eggs-dairy #seafood #vegetables #american #southern-united-states #southwestern-united-states #easy #beginner-cook #dinner-party #fall #holiday-event #romantic #spring #summer #winter #salmon #fish #stove-top #dietary #one-dish-meal #seasonal #midwestern #independence-day #valentines-day #northeastern-united-states #saltwater-fish #no-shell-fish #greens #lettuces #taste-mood #equipment #number-of-servings #presentation #served-cold
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