Pan Roasted Salmon With Ginger And Curry Recipes

PAN-ROASTED SALMON WITH GINGER AND CURRY

Steps:

• 1. Stir together ginger and curry and season with salt and pepper. Pat spice mixture onto flesh sides of salmon.
• 2. Heat oil in a nonstick skillet over moderate heat until hot but not smoking, then cook salmon, skin sides down, covered, 5 minutes. Turn salmon over and cook, covered, until just cooked through, about 2 minutes more.
• 3. Add scallions to skillet with salmon and cook 30 seconds.

PAN-ROASTED SALMON WITH GINGER AND CURRY

Steps:

• Bring large saucepot of water to a boil.
• Season with salt.
• Add 1/2 pund soba noodles and cook al dente, about 8 minutes.
• Stir together ginger and curry and season with salt and pepper.
• Pat spice mixture on to flesh sides of salmon and let salmon set for 10 minutes before cooking it.
• Heat oil in a nonstick skillet over moderate heat until hot but not smoking, then cook salmon, skin sides down, covered, 5 minutes.
• Chop scallions; set aside.
• Turn salmon over and cook, covered, until just cooked through, about 2 minutes more.
• Add scallions to skillet with salmon and cook 30 seconds.

GINGER ROASTED SALMON

Steps:

• Preheat the oven to 425 degrees. Line a baking sheet with a rack and spray with cooking spray.
• Place salmon, skin side down, on rack. In a small bowl, whisk together vinegar, ginger, honey, and oil until well combined. Pour 1 teaspoon of the mixture over each salmon fillet; season with salt and pepper. Roast until just cooked through, 15 to 18 minutes.
• Transfer salmon to serving plates and drizzle each with an additional teaspoon of the ginger mixture. Serve immediately.

ROAST SALMON WITH THAI RED CURRY AND BOK CHOY

Steps:

• Cook bok choy in pot of boiling salted water until crisp-tender, about 2 minutes. Drain. Set aside. Heat 2 teaspoons vegetable oil in heavy large skillet over medium heat. Add curry paste and stir 30 seconds. Add coconut milk, chopped lemongrass and 1 tablespoon brown sugar. Boil until mixture is slightly thickened and reduced to 1 cup, about 5 minutes. Stir in 2 1/2 tablespoons lime juice and 1 tablespoon fish sauce. Set curry sauce aside.
• Preheat oven to 400°F. Heat 1 tablespoon oil in heavy large ovenproof skillet over high heat. Sprinkle salmon with salt and pepper; add to skillet. Cook salmon 2 minutes per side. Transfer skillet to oven. Bake salmon until opaque in center, about 6 minutes. Meanwhile, heat remaining 1 tablespoon vegetable oil in large nonstick skillet over medium-high heat. Add bok choy and sauté until beginning to brown in spots, about 4 minutes. Drizzle bok choy with remaining 1 tablespoon fish sauce. Bring curry sauce to simmer and ladle onto 4 plates.
• Arrange 1 salmon fillet and 2 pieces of bok choy atop curry sauce on each plate and serve.