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.
PAN-SEARED SALMON WITH NO-FAIL HOLLANDAISE AND ASPARAGUS
Steps:
- Preheat a large skillet over medium-high heat. Add the oil and heat for a couple minutes.
- Salt the boiling water, add the asparagus and cook for 2 minutes. Drain and reserve on a paper towel-lined plate.
- Add the salmon skin-side up to the pan and cook for 4 minutes. Flip and cook skin-side down until the skin is crisped and salmon is cooked just past medium-rare, about 6 more minutes.
- Meanwhile, make the hollandaise sauce: Bring a couple inches of water to a simmer in a small saucepan. Whisk together the egg yolks, mustard, cayenne, lemon juice, 1 tablespoon each of the herbs in a medium metal bowl. Set the bowl over the simmering water (do not let the bowl touch the water) and whisk until the hollandaise has thickened, about 2 minutes. You can move the saucepan on and off the heat to regulate the temperature, so the eggs don't cook too quickly.
- When the mixture is hot and thickened, gradually add the butter in several batches and whisk after each addition until fully incorporated, about 3 minutes. Add sea salt and white pepper to taste.
- Place the salmon fillets and asparagus on individual serving plates and spoon the hollandaise over the top. Garnish with the remaining minced herbs and serve.
POACHED SALMON WITH HOLLANDAISE SAUCE
Here's my recipe for poached salmon bathed in a classic hollandaise sauce. I serve this dish with boiled, cubed sweet potatoes and broccoli.
Provided by luna
Categories World Cuisine Recipes European French
Time 25m
Yield 2
Number Of Ingredients 10
Steps:
- Find a high-sided pan large enough to accommodate both salmon fillets side-by-side, without too much excess room; a small skillet or medium-sized saucepan should do. Pour lemon juice and olive oil into the pan, along with enough water to bring the water level up to 3/4-inch. Season the water to taste with salt and pepper, then add the salmon. Pour in enough water to just cover the salmon.
- Place the salmon over medium-high heat, and heat until the water is hot and steaming, but not simmering (165 degrees F (75 degrees C)); reduce heat if needed to keep the water at the proper temperature. Poach until the salmon turns opaque, and is firm to the touch; or to an internal temperature of 140 degrees F (60 degrees C). Proceed making the Hollandaise sauce while the salmon is poaching.
- Pour a few inches of water into a saucepan, and bring to a boil over high heat, then turn heat to medium-high and maintain water at a gentle boil. Place the egg yolks in a metal bowl, and whisk in hot water. Place the bowl over, but not touching, the boiling water. Whisk constantly until the yolks thicken, turn a light, opaque yellow, and double in volume. You may need to remove the bowl from the boiling water from time to time in order to keep from scrambling the yolks.
- When the yolks have thickened and increased in volume, begin whisking in the butter, a cube at a time until it melts and incorporates into the hollandaise sauce. Wait for each cube to melt and incorporate before adding the next. Once all of the butter has been incorporated, remove from heat, whisk in the lemon juice, and season to taste with salt and pepper.
- To serve, drain the poached salmon and place each piece onto a dinner plate. Generously ladle with the warm hollandaise sauce, and sprinkle with chives.
Nutrition Facts : Calories 1270.1 calories, Carbohydrate 4.3 g, Cholesterol 650.4 mg, Fat 123.7 g, Fiber 0.2 g, Protein 38.6 g, SaturatedFat 65.3 g, Sodium 765.7 mg, Sugar 1.2 g
SEARED SALMON WITH HONEYED EGGPLANT AND HOLLANDAISE SAUCE
Steps:
- Heat 2/3 cup oil in heavy large skillet over medium-high heat. Working in batches, add eggplant rounds to skillet and cook until tender and brown, adding more oil if needed, about 2 minutes per side. Transfer to paper towels to drain. Place eggplant rounds on baking sheet. Whisk balsamic vinegar and honey in small saucepan over medium heat until just warm. Drizzle honey dressing over eggplant rounds; sprinkle with salt and pepper. Cook asparagus and haricots verts in large saucepan of boiling salted water until crisp-tender, about 3 minutes. Drain. Place vegetables in bowl of ice water to cool quickly; drain again. (Eggplant, asparagus, and haricots verts can be prepared 1 day ahead. Cover and chill eggplant on baking sheet. Wrap asparagus and haricots verts together in paper towels, then place in resealable plastic bag and refrigerate.) Preheat oven to 400F. Rewarm eggplant on baking sheet until heated through, about 8 minutes. Heat 1 tablespoon oil in heavy large skillet over medium heat. Add asparagus and haricots verts and saute until heated through, about 6 minutes. Meanwhile, sprinkle salmon with salt and pepper. Heat remaining 1 tablespoon oil in large nonstick skillet over medium-high heat. Add salmon to skillet and cook until just opaque in center, about 4 minutes per side. Divide eggplant rounds with honey dressing among 4 plates. Top with salmon. Place asparagus and haricots verts alongside. Spoon hollandaise over salmon. Sprinkle with tomatoes. Garnish with lemon wedges and serve.
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
SPICED PAN-SEARED SALMON
Pan-searing the fillets ensures the skin crisps beautifully, creating a delicious contrast to the silken flesh.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Seafood Recipes Salmon Recipes
Time 15m
Number Of Ingredients 5
Steps:
- Sprinkle both sides of each salmon fillet with salt, pepper, chili powder, and cinnamon.
- Heat oil in a large saute pan over medium-high heat. Add salmon, skin side down, and cook until skin is crisp, browned, and releases easily from pan, 3 to 4 minutes. Flip salmon, and cook to desired doneness, 2 to 3 minutes for medium-rare.
PAN SEARED HONEY GLAZED SALMON WITH LIME SAUCE
This is going in my recipe book for sure! I love a good salmon and this looks fabulous! Right up my alley! For all you salmon lovers, this is IT!! Recipe and photo from: Jaclyn ~ Cooking Classy / found on pinterest
Provided by Tammy T
Categories Other Sauces
Number Of Ingredients 6
Steps:
- 1. Working in batches of two salmon fillets at a time (or using two skillets, because you don't want to overcrowd the salmon when cooking it on the stove-top so it cooks more evenly), place salmon fillets on a cutting board or plate and sprinkle 1 tsp flour over each side of the salmon fillets and spread flour to evenly coat. Evenly drizzle 3/4 tsp honey over each side of the flour coated salmon fillets.* Drizzle 1 Tbsp olive oil into a 10 inch non-stick skillet, swirl pan to evenly coat bottom and heat over medium heat. Once oil it hot, carefully place salmon ) in pan and cook over medium heat, 3-5 minutes per side until salmon has cooked through and bottom has nicely browned. Plate salmon immediately, drizzle each fillet with 1 1/2 - 2 Tbsp Browned Butter Lime Sauce and sprinkle with lime zest. Serve warm.
- 2. *note that once you remove the salmon from the plate some of the flour and honey coating will stick to the plate so I'd recommend just scraping it up with a spatula and adding it to the salmon once it's in the pan, alternately you could just coat one side with the flour and honey then after adding it to the pan you can coat the top side with flour and honey. Either way works I'd just say don't waste any of that delicious coating.
- 3. Browned Butter Lime Sauce: Ingredients: 6 Tbsp salted butter, diced 3 Tbsp fresh lime juice 1 clove garlic, minced 1/2 tsp salt 1/2 tsp freshly ground black pepper Directions: Place butter in a small (light colored) saucepan. Cook over medium heat, swirling pan occasionally, until butter is fragrant and has turned a tan shade. I would recommend not to stir constantly rather swirl pan occasionally. Remove from heat and add browned butter along with lime juice, garlic, salt and pepper to a blender. Blend on low speed for 30 seconds to 1 minute until well blended. Pour sauce into a small glass dish (note: whisk butter mixture with a fork before pouring onto salmon as it will separate, rewarm if needed). Recipe Source: inspired by Gourmet Magazine, July 2006
SALMON WITH BALSAMIC-HONEY GLAZE
Look no further-you've just found the first, last and only way you'll ever want to fix salmon again. The sweet and tangy flavors blend beautifully in this easy-to-remember recipe. -Mary Lou Timpson, Centennial Park, Arizona
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 8 servings.
Number Of Ingredients 10
Steps:
- Combine the first 6 ingredients in a small saucepan. Bring to a boil; cook and stir for 4-5 minutes or until thickened., Place salmon skin side down on a greased 15x10x1-in. baking pan. Sprinkle with salt and pepper. Spoon glaze over salmon; top with oregano., Bake, uncovered, at 400° until fish flakes easily with a fork, 12-15 minutes.
Nutrition Facts : Calories 319 calories, Fat 17g fat (3g saturated fat), Cholesterol 85mg cholesterol, Sodium 323mg sodium, Carbohydrate 9g carbohydrate (8g sugars, Fiber 0 fiber), Protein 29g protein. Diabetic Exchanges
SHEET-PAN SALMON AND EGGPLANT WITH XO SAUCE
XO sauce, a prized seafood condiment from Hong Kong, involves frying pricey dried shrimp and scallops with Chinese cured ham and aromatics until jammy and full of umami. This pantry-friendly version uses smoked mussels to replicate the seafood flavor without breaking the bank. The rich, sweet-salty sauce balances fatty salmon and silky eggplant, but the savory condiment has endless uses: Dollop it on scrambled eggs, fried rice, roasted veggies or noodles. Extra sauce can be refrigerated in an airtight container for one month.
Provided by Kay Chun
Categories seafood, main course
Time 40m
Yield 4 servings
Number Of Ingredients 17
Steps:
- Drain the mussels and reserve the liquid. (You should have about 2 tablespoons of liquid.) Finely chop half of the mussels, reserving the rest for another future use. Set aside chopped mussels and liquid.
- Heat oven to 425 degrees. On a rimmed baking sheet, combine eggplant and 2 tablespoons oil; season with salt and pepper. Toss to evenly coat, arrange skin side down and roast until tender, 15 minutes.
- Meanwhile, in a small saucepan, combine 1/2 cup oil and the shallot over medium; bring to a simmer. Reduce heat to low and cook, stirring occasionally, until shallot is softened, 3 minutes.
- Add garlic and ginger to the shallot oil and cook, stirring occasionally, until just light golden, 3 to 4 minutes. Add prosciutto and cook, stirring, until well combined, 1 minute. Add Shaoxing wine and cook for 1 minute.
- Stir in chopped mussels and reserved mussel liquid, sugar, chile, soy sauce, oyster sauce and fish sauce, and bring to a simmer. Cook, stirring occasionally, until thickened and slightly reduced, about 5 minutes. You should have about 1 cup of sauce.
- Spread 1/4 cup of the XO sauce on top of the eggplant and move to one side of the baking sheet. Rub salmon with the remaining 2 tablespoons oil and season with salt. Arrange salmon next to eggplant, skin side down, and roast until it's cooked through and the eggplant is golden, about 10 minutes longer.
- Divide salmon and eggplant among plates. Spoon some XO sauce over salmon, garnish with scallions and serve alongside steamed rice, if you like.
More about "seared salmon with honeyed eggplant and hollandaise sauce recipes"
PAN-SEARED SALMON WITH DILL HOLLANDAISE SAUCE - SAVOR …
From savorthebest.com
4.6/5 (5)Total Time 13 minsCategory Main DishCalories 678 per serving
- In a mini-food processor or a blender, add the egg yolks, mustard, salt, pepper and lemon juice. Process for 30 seconds.
- In a small saucepan set over medium heat, add the butter and heat slowly until it is melted and just begins to foam. Transfer the melted butter to a small pitcher or pourable container.
- With the processor running, slowly, drizzle the melted butter through the lid opening into the egg mixture. Continue processing and drizzling until all the butter has been incorporated. About 3 minutes. The egg mixture will begin to emulsify and thicken. If it becomes thicker than you like, thin with a tablespoon or more of hot water (or lemon juice) to the desired consistency. Stop the motor, taste and adjust salt and pepper if needed, and whiz again for a second or two.
- Transfer the hollandaise sauce into a small dish and stir in the snipped dill. Set the dish in a shallow pan of hot tap water to keep warm.
RESTAURANT-STYLE PAN SEARED SALMON - ONCE UPON A CHEF
From onceuponachef.com
Cuisine AmericanTotal Time 15 minsCategory DinnerCalories 384 per serving
SEARED SALMON WITH HOLLANDAISE SAUCE | 10 MINUTES
From lowcarbingasian.com
4.3/5 (22)Calories 534 per servingCategory Breakfast, Lunch, Main Course
DELICIOUS SALMON WITH HOLLANDAISE SAUCE - DINNER PLANNER
From dinnerplanner.com
Cuisine AmericanCategory Healthy DinnerServings 4Calories 231 per serving
PAN-SEARED SALMON WITH HOLLANDAISE SAUCE - SNIPPETS …
From snippetsofparis.com
PAN SEARED SALMON WITH LEMON GARLIC BUTTER SAUCE - CAFE …
From cafedelites.com
SHEET-PAN SALMON WITH TOMATO-EGGPLANT COMPOTE …
From seriouseats.com
EASY HONEY GARLIC SALMON - CAFE DELITES
From cafedelites.com
PAN SEARED SALMON + HERBED BUTTER SAUCE - BUY THIS …
From buythiscookthat.com
SEARED SALMON, VEGGIES & SIMPLE HOLLANDAISE - RECIPE
From dietdoctor.com
SEARED SALMON WITH GREEN PEPPERCORN SAUCE RECIPE | EATINGWELL
From eatingwell.com
PAN-SEARED SALMON WITH HONEY-BALSAMIC SAUCE RECIPE
From myrecipes.com
POACHED SALMON WITH NO-FAIL HOLLANDAISE RECIPE
From foodandwine.com
QUICK PAN SEARED SALMON W/BUTTERNUT DIJON HOLLANDAISE – SUPERB!
From sumptuousspoonfuls.com
You'll also love