Pan Seared Salmon With Apple Cider Butter Saudce Recipes

PAN SEARED SALMON

Steps:

• Remove the salmon from the refrigerator and let stand at room temperature for at least 10 minutes. With a paper towel, pat the fillets very dry on both sides.
• Heat the butter and oil in a 12-inch cast iron or heavy stainless steel skillet over medium-high heat until the butter foams and the foam subsides, about 3 minutes. It's important the pan is VERY hot before you add the salmon, or it won't crisp properly.
• Just before adding it to the pan, season the flesh side of the salmon with 1/2 teaspoon salt and pepper.
• Carefully place the fillets in the skillet, skin-side up, lowering them down away from you to protect yourself from splatters. Sprinkle the skin side of the salmon with a pinch of kosher salt.
• Let the salmon cook on the first side completely undisturbed until the flesh appears cooked about 3/4 of the way up the fillet, about 5 to 6 minutes.
• With a fish spatula or similar long, wide, flexible spatula, carefully flip the fillets. They should release easily from the pan; if they are sticking, the salmon most likely isn't ready yet. Let cook another 30 seconds or so, then try again.
• Reduce the pan heat to medium. Cook the salmon on the other side for 2 to 4 minutes more, until it is done to your liking (I remove the salmon at 130 degrees for medium). Remove to a plate and let rest 5 minutes. Squeeze lemon over the top and sprinkle with herbs. Serve hot or at room temperature.

APPLE CIDER-GLAZED SALMON

Steps:

• Preheat the oven to 300 degrees F. Fit a baking sheet with a wire rack.
• In a medium saute pan, heat the butter and canola oil over medium heat. Season the salmon with salt and pepper on both sides and cook on one side until light golden brown, 2 to 3 minutes. Flip the fillets, then add the apple cider and shallots and raise the heat to medium high to bring the liquid to a simmer. Cook the fish another 2 minutes, then gently remove the fillets to the rack and transfer to the oven. Bake 8 to 10 minutes for medium rare.
• Meanwhile, continue simmering the pan sauce over medium-low heat, whisking often, until slightly reduced, about 2 minutes. Whisk in the honey and mustard and continue to simmer until slightly reduced, 2 to 4 minutes more. Whisk in the creme fraiche and simmer, whisking often, until the sauce is thick and glossy and coats the back of a spoon, 3 to 5 minutes more. Taste and adjust the seasoning, adding apple cider vinegar as desired.
• Transfer the salmon to serving plates and spoon the sauce over the fish. Garnish with the tarragon, mint, chives and jalapeños.

SEARED SALMON WITH BALSAMIC SAUCE

Steps:

• Sprinkle salmon with salt. In a large nonstick skillet, heat oil over medium heat. Place salmon in skillet, skin side up; cook until fish just begins to flake easily with a fork, 4-5 minutes on each side. Remove from pan; keep warm., In same skillet, combine water, vinegar, lemon juice and brown sugar. Bring to a boil; cook until liquid is reduced to about 1/3 cup, stirring occasionally. Serve salmon with sauce; sprinkle with pepper.

PAN SEARED SALMON WITH APPLE CIDER BUTTER SAUDCE

Steps:

• 1. For sauce; boil the apple cider with the cider vinegar in a small saucepan over high heat until most of the cider has evaporated and only a couple of tablespoons of syrupy essence remain. Add the cream to the boiled cider mixture, and when it is boiling rapidly, start adding the butter, a few bits at a time, whisking well after each addition. When all the butter is added, remove the pan from the burner and keep the sauce warm until serving time. 2. Use a pair of tweezers to remove any pin bones in the salmon. Mix the sugar, salt and pepper and rub the mixture over the surface of each piece of salmon. Allow the salmon to sit with this coating in the refrigerator for at least one hour or for as long as 3 hours. 3. Rinse the dry brine off the salmon and pat each portion dry with paper towels. Put 2 tbl of the oil in a large sauce pan over medium-high heat and cook the salmon, three or four pieces at a time, skin side-up in the oil until it forms a bronze crust and slips easily from the bottom of the pan, about 5 minutes. Transfer the salmon from the sauce pan to a baking sheet with a 1/2 inch lip. 4. When all the salmon pieces are "bronzed," they may be finished at once, held at room temperature for up to half an hour, or in the refrigerator for several hours. To finish the filets, preheat the oven to 450 and bake the salmon until it is sizzling on its skin and is just cooked through, about 5 minutes. 5. To serve, slip a spatula between the salmon filet and the skin, which should be stuck fast to the baking sheet. If some of the skin comes off the pan with the salmon, pull it gently from the filet. Serve the salmon, bronzed-side up with grilled or baked apples and warm apple cider butter sauce.