Chuckwagoncookies Pan Seared Crispy Skin Salmon Recipes

CHUCKWAGONCOOKIE'S PAN SEARED CRISPY SKIN SALMON

Steps:

• Mix the Olive Oil, cajun spice mix and citrus mix together well and let sit for 20 minutes to let flavors be absorbed by the oil. Mix in the lemon juice.
• Smear onto the flesh side of the salmon, place both together skin side out in plastic bag and marinate in refrigerator for up to 4 hours.
• Place cast iron or oven safe heavy bottom skillet over high heat, with no oil.
• Preheat oven to 425 degrees.
• Meanwhile, remove salmon from marinade. Feel free to add a light coat of cajun and citrus spices. Dot the fleshy side with the sliced shallot, garlic and tomato.
• When skillet is very hot, add a light coat of vegetable oil. If it smokes, it's hot enough.
• Place salmon skin side down in skillet and let it cook for 2 1/2 minutes.
• DO NOT move it or bother it -- just walk away and let it cook.
• After 2 1/2 minutes, place skillet in preheated oven and let cook until internal temperature of the salmon reaches 132 degrees. Remove from oven and let rest for about 5 minutes.
• Goes well with pasta or rice!

PAN-SEARED CRISPY SALMON

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.

CRISPY PAN-SEARED SALMON FILLETS RECIPE

Steps:

• Cook, pressing gently on back of fillets occasionally to ensure good contact with skin, until skin releases easily from pan, about 4 minutes. If skin shows resistance when you attempt to lift a corner with spatula, allow it to continue to cook until it lifts easily. Continue to cook until salmon registers 110°F (43°C) in the very center for rare, 120°F (49°C) for medium-rare, or 130°F (54°C) for medium, 5 to 7 minutes total.

ONE-POT CHUCKWAGON CHOW

Steps:

• In a large saucepan, cook the beef, onion and green pepper over medium heat until meat is no longer pink. Add garlic; cook 1 minute longer. Drain. Add the corn, beans, tomato sauce and seasonings; cover and cook 5-10 minutes longer or until heated through.

CHUCKWAGON SANDWICHES

Steps:

• In a large skillet, cook beef, onion, and sweet peppers until meat is brown.
• Drain off Fat.
• Stir in beans, tomatoes, katsup, chili powder, mustard and pepper sauce.
• Bring to boiling and reduce heat Summer uncovered for 20-25 minutes or until thickened.
• To serve, spoon onto buns or rolls (I add a slice of cheese to this).

CHUCK WAGON BURGERS

Steps:

• In a large bowl, combine soup mix and water; crumble beef over mixture and mix well. Shape into eight 3/4-in.-thick patties. , Grill, uncovered, or broil 4 in. from the heat for 5-6 minutes on each side or until a thermometer reads 160° and juices run clear. , Meanwhile, place biscuits on ungreased baking sheets; sprinkle with seasoned salt. Bake at 375° for 12-14 minutes or until golden brown. Split; top each biscuit with a hamburger.