Seared Wild Salmon In Saffron Sauce Recipes

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SEARED SALMON FILLET

Provided by Food Network

Categories     main-dish

Time 15m

Yield 4 servings

Number Of Ingredients 5



Seared Salmon Fillet image

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.

2 teaspoons extra-virgin olive oil
4 (6-ounce) salmon fillets, skin on
Salt and pepper
Dill fronds, for garnish
Lemon slices, for garnish

PAN-FRIED WILD SALMON

This is a simple way to prepare tasty wild salmon!

Provided by Peter

Categories     Seafood     Fish     Salmon

Time 20m

Yield 2

Number Of Ingredients 3



Pan-Fried Wild Salmon image

Steps:

  • Rinse the salmon fillets and pat dry thoroughly with paper towels; season with sea salt.
  • Heat the oil in a skillet over medium-high heat.
  • Gently lay the salmon into the hot oil with the skin side facing up and cook until the the flesh side is golden brown, 5 to 7 minutes; turn and continue cooking until the skin side is slightly browned, about 5 minutes more. Remove the salmon from the skillet, allowing any oil to drain from the fish back into the pan.
  • Remove the skin from the salmon fillets; fry the skin in the oil remaining in the skillet until crispy, 2 to 3 minutes. Serve the crispy skin with the salmon.

Nutrition Facts : Calories 240.8 calories, Cholesterol 37.6 mg, Fat 18.5 g, Protein 18.1 g, SaturatedFat 2.9 g, Sodium 195.3 mg

2 (3 ounce) fillets salmon, with skin
sea salt to taste
2 tablespoons olive oil

SEARED WILD KING SALMON WITH CUCUMBER, RED ONION, AND SAFFRON BROTH

Categories     Sauce     Onion     Side     Salmon     Saffron     Cucumber     Chill     Kosher     Simmer     Boil

Yield serves 4

Number Of Ingredients 14



Seared Wild King Salmon with Cucumber, Red Onion, and Saffron Broth image

Steps:

  • Slice the cucumber halves on the diagonal about 1/3 inch thick. Bring a medium pot of salted water to a boil over high heat. Add the cucumbers and blanch for 20 seconds, then transfer with a wiremesh skimmer to ice water to chill. Add the onion to the boiling water and blanch for 15 seconds. Drain and transfer to the ice water. When cool, drain and pat dry with paper towels.
  • In a saucepan, melt the butter over medium heat. Add the shallots and sauté until softened, about 8 minutes. Add the wine and saffron and simmer until almost dry. Add the stock and simmer until reduced by half. Whisk in the crème fraîche. Simmer until the sauce is reduced to about 1 cup. Strain through a fine-mesh sieve into a clean saucepan. Whisk in the chives and tarragon. Add the cucumbers and onions. Season with salt and keep warm over low heat while you cook the salmon.
  • With needle-nose pliers or tweezers, remove the salmon's fine pinbones. (You can feel these by running your fingers over the thickest part of the flesh.) Season the fish on both sides with salt and white pepper. Heat a large nonstick skillet over high heat. Add the olive oil. When the oil is hot, add the salmon, skinned side up. Sear until nicely browned, about 2 minutes, then turn and cook until the fish just flakes, about 3 minutes longer, lowering the heat as needed to prevent burning.
  • Divide the cucumbers, onions, and saffron broth evenly among 4 soup bowls. Top each serving with a salmon fillet. Garnish the salmon with a sprinkle of fresh chives. Serve immediately.
  • Enjoy with Cakebread Cellars Chardonnay or another medium-bodied white wine.

1/2 English (hothouse) cucumber, peeled, halved lengthwise, and seeded
1/2 red onion, thinly sliced
2 tablespoons unsalted butter
2 shallots, minced
1/2 cup Cakebread Cellars Sauvignon Blanc
Pinch of saffron threads
2 cups vegetable stock (page 191)
1/4 cup crème fraîche
2 teaspoons thinly sliced fresh chives, plus more for garnish
1/2 teaspoon minced fresh tarragon
Kosher salt
4 skinless salmon fillets (4 to 5 ounces each)
Freshly ground white pepper
2 tablespoons extra-virgin olive oil

SALMON IN SAFFRON MUSSEL SAUCE

Categories     Milk/Cream     Tomato     Sauté     Low Carb     Salmon     Mussel     Saffron     White Wine     Spring     Bon Appétit

Yield Makes 4 servings

Number Of Ingredients 11



Salmon in Saffron Mussel Sauce image

Steps:

  • Combine mussels and wine in large saucepan over medium-high heat. Cover and cook until mussels begin to open, stirring occasionally, about 4 minutes. Using slotted spoon, transfer mussels to large bowl (discard any mussels that do not open). Pour liquid from saucepan into 2-cup measuring cup. Stir in saffron. Let cooking liquid stand 15 minutes.
  • Add enough cream to cooking liquid to measure 1 1/3 cups. Transfer to large saucepan. Stir in tomatoes, garlic, bay leaf, and cayenne. Simmer over medium heat until sauce thickens slightly, about 5 minutes. Season with salt and pepper. (Can be made 4 hours ahead. Cover and chill mussels and sauce separately.)
  • Heat oil in large nonstick skillet over high heat. Add salmon, rounded side down. Cook until bottom is golden, about 3 minutes. Turn salmon over. Reduce heat to low; cover and cook until salmon is opaque in center, about 4 minutes longer. Remove from heat. Leave covered to keep warm.
  • Bring sauce in large saucepan to simmer over low heat. Add mussels in shells; stir until heated through, about 2 minutes. Stir in lemon juice.
  • Place 1 salmon fillet on each of 4 plates. Divide mussels among plates. Spoon sauce over salmon and mussels.

1 pound mussels, scrubbed, debearded
1/2 cup dry white wine
1/2 teaspoon saffron threads, crushed
3/4 cup (about) whipping cream
1/2 cup canned crushed tomatoes with added puree
1 garlic clove, minced
1 bay leaf
1/8 teaspoon cayenne pepper
1 tablespoon olive oil
4 8-ounce skinless salmon fillets
1/2 teaspoon fresh lemon juice

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