SALMON WITH HERB & GARLIC CREAM SAUCE
Recipe video above. This quick, creamy Salmon Sauce gets a fine dining touch with the addition of fresh tarragon and chervil. It's simply an excellent, easy salmon recipe for all those times when you want a touch of luxury with minimal effort!
Provided by Nagi
Number Of Ingredients 13
Steps:
- Season: Pat salmon dry, then sprinkle with salt and pepper.
- Pan-sear: Heat oil in a large non stick skillet over medium high heat. Add salmon, presentation side down, and cook for 3 minutes until golden brown.
- Flip: Turn salmon and cook the other side for another 2 minutes, until the internal temperature registers 49°C / 120°F (for medium-rare, recommended) or until cooked to your taste (Note 5).
- Butter baste: When it's almost cooked, add the butter. Melt, then spoon over the salmon a few times.
- Rest: Remove salmon onto plate, and cover loosely with foil to keep warm.
- Sauté garlic: Add garlic and stir for 20 seconds or until light golden.
- Reduce wine: Add white wine, turn up heat to high. Bring to simmer while stirring base of the pan to dissolve all the golden bits into the sauce. Cook 1 minute or until it most evaporates and the wine-y smell is gone.
- Thicken cream & stock: Add cream and chicken stock, then simmer on medium heat for 2 - 3 minutes until reduced and slightly thickened.
- Add parmesan & herbs: Stir through parmesan (this will thicken sauce more), then the herbs. Taste sauce and see if more salt and pepper is needed.
- Serve: Serve salmon with Creamy Sauce, ensuring there's something on the plate to soak up all that amazing sauce! Mashed Potato rates highly. See above video for list of suggestions (including side salads).
Nutrition Facts : Calories 538 kcal, Carbohydrate 4 g, Protein 34 g, Fat 40 g, SaturatedFat 19 g, TransFat 1 g, Cholesterol 177 mg, Sodium 519 mg, Fiber 1 g, Sugar 1 g, ServingSize 1 serving
CRISPY PAN SEARED SALMON
This 15-minute crispy pan seared salmon will quickly become a go-to dinner! Prepared Mediterranean-style and served with a simple arugula salad. Be sure to read all the tips in the post above.
Provided by Suzy Karadsheh
Categories Entree
Number Of Ingredients 8
Steps:
- Pat salmon dry on both sides and sprinkle with kosher salt and black pepper.
- Make seasoning mix & season salmon. In small bowl, mix together the dry oregano, garlic powder and paprika. Season the flesh side of the fish with this spice mixture.
- Sear the Salmon. In a large cast iron skillet, heat 2 tbsp extra virgin olive oil over medium-high heat until shimmering but not smoking. Reduce the heat to medium-low and add one salmon fillet, skin-side down, and press the top with the back of a fish spatula for about 10 seconds (this prevents the skin from curling up.) Add the remaining salmon fillets, one at a time, pressing each with the spatula for 10 seconds. Cook for about 4 minutes. If skin resists lifting (or if it's sticking to the pan), allow the fish to cook for a little bit longer until you are able to lift up easily (no more than 6 minutes in total). Using the spatula and a fork to assist in flipping, flip the fish to the flesh side to cook for about 15 seconds or so. ( Salmon is ready when it 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.)
- Remove salmon from heat and immediately add lemon juice and lemon zest.
- Make arugula salad. In a bowl, add the baby arugula. Season with salt and add juice of ½ lemon and extra virgin olive oil. Toss to combine.
- Serve salmon with arugula salad (or any of the sides or salads suggested in the post). Enjoy!
Nutrition Facts : Calories 92.3 kcal, Sugar 3.6 g, Sodium 47.1 mg, Fat 1.5 g, SaturatedFat 0.3 g, Carbohydrate 18.3 g, Fiber 6.9 g, Protein 6.2 g, ServingSize 1 serving
FARRO WITH SALMON, CUCUMBER, RADICCHIO AND DILL
Salmon steams right over toasty farro, saving you from having to wash an extra pan. The silky fish and chewy grains get a refreshing lemony salad of cucumbers and radicchio on top, which is prepared while the farro cooks. Each bite goes from crunchy cool to warm and comforting, though the salad is also good room temperature or cold. If you don't like the bitter edge of radicchio, try thinly sliced endive or fennel instead. For a salty, creamy hit of flavor, sprinkle the top of the salad with crumbled feta.
Provided by Genevieve Ko
Categories dinner, lunch, weekday, weeknight, grains and rice, seafood, main course
Time 40m
Yield 4 servings
Number Of Ingredients 9
Steps:
- Heat 3 tablespoons of the oil in a large straight-sided skillet with a lid over medium heat. Add onion, sprinkle with salt and pepper, and cook, stirring often, until starting to turn clear, about 3 minutes. Add farro, sprinkle with salt, and cook, stirring, until the pan is dry and the farro smells toasty, about 2 minutes. Stir in 2 1/2 cups water. Bring to a boil, then cover skillet, reduce the heat to medium-low, and simmer for 20 minutes.
- Meanwhile, zest the lemon into a large bowl, then squeeze in its juice. Cut the cucumbers in quarters lengthwise, then slice into 1/2-inch slices crosswise (you should have 2 cups); add to the bowl. Quarter and core the radicchio, then thinly slice into 1/4-inch strips (you should have 3 cups); add to the bowl. Add dill, remaining 2 tablespoons oil and a pinch each of salt and pepper to the bowl, and toss until evenly coated.
- When the farro is done, season the salmon with salt and pepper. Uncover the farro. Most of the water should be absorbed and the grains should be al dente. Set the salmon on top of the farro in a single layer, skin side up if applicable. Cover and steam to desired doneness, 6 to 7 minutes for medium-rare. Remove from the heat. If your salmon has skin, grip a corner with a paper towel and peel off and discard; repeat with the remaining fillets. The skin should come off easily in a single piece.
- Divide the farro and salmon among bowls, flaking the salmon into pieces if you like, and top with the cucumber salad. Drizzle with olive oil and season with salt and pepper to taste.
Nutrition Facts : @context http, Calories 1300, UnsaturatedFat 46 grams, Carbohydrate 69 grams, Fat 72 grams, Fiber 11 grams, Protein 95 grams, SaturatedFat 15 grams, Sodium 1489 milligrams, Sugar 9 grams
SEARED SALMON WITH CITRUS AND ARUGULA SALAD
Bursting with color and bright, bold flavors, this simple recipe makes an elegant main course for a dinner party, or a welcome diversion from your go-to weeknight salmon. The technique of cooking salmon in a cast-iron skillet creates a beautifully golden-brown sear and crispy skin. For best results, make this recipe during the cold weather months, when citrus fruit is at its best.
Provided by Lidey Heuck
Categories brunch, dinner, lunch, salads and dressings, seafood, appetizer, main course
Time 40m
Yield 4 servings
Number Of Ingredients 15
Steps:
- Make the glaze for the salmon: In a small bowl, whisk 2 tablespoons olive oil with the orange juice, mustard, half the chopped garlic and 1/4 teaspoon salt. Set aside.
- Make the salad dressing: In another small bowl, whisk together 2 tablespoons olive oil with the lemon juice, 1/2 teaspoon salt and 1/2 teaspoon pepper. Stir in the shallots and the remaining garlic, then set aside.
- Using a small serrated knife, peel the grapefruit and oranges and trim to remove any remaining pith. Slice all the peeled fruit crosswise into thin circles (no larger than 1/2-inch thick); remove the seeds and set aside.
- Heat a 12-inch cast-iron or heavy stainless-steel skillet over medium-high until it's extremely hot (a drop of water flicked onto the pan should turn to steam almost immediately), about 3 minutes. Meanwhile, pat the salmon fillets dry using paper towels, brush both sides with olive oil, and season all over with salt and pepper.
- When the pan is ready, cook the salmon fillets skin-side down over medium-high without moving until the salmon skin releases easily from the pan, 3 to 4 minutes. Using a pair of tongs or a spatula, wiggle the fillets to loosen the skin from the bottom of the pan, then carefully flip. Lower the heat to medium and cook until the salmon is cooked through but still slightly rare in the center, 4 to 5 more minutes, depending on the thickness of the fillets.
- Transfer to a rimmed plate or serving dish, and brush the glaze all over the salmon, making sure to coat the fillets.
- Combine the arugula and fennel in a large bowl. Pour the dressing over the salad and toss well. Add the avocado, citrus rounds and pistachios, and toss gently. Transfer to a shallow serving bowl or platter and serve alongside the salmon.
SALMON ASPARAGUS TART
One summer, I worked at a small fishing inn at River's Inlet on the coast of British Columbia, where lucky fishermen sometimes caught 60-pound spring salmon! This is a nice alternative for fixing canned salmon. It also makes excellent use of fresh asparagus. -Abby Crawford Corvallis, Oregon
Provided by Taste of Home
Categories Dinner
Time 55m
Yield 6 servings.
Number Of Ingredients 15
Steps:
- Place asparagus in a steamer basket; place in a large saucepan over 1 in. of water. Bring to a boil; cover and steam for 4-5 minutes or until crisp-tender. Drain and set aside. In a skillet, saute onion and red pepper in butter until tender; set aside., In a large bowl, combine the cream cheese, mayonnaise, flour, eggs, cream, dill, basil and pepper until blended. Fold in the salmon, asparagus, onion mixture and Swiss cheese. Transfer to a greased 9-in. pie plate. Sprinkle with Parmesan cheese. Bake at 350° for 35 minutes or until a knife inserted in the center comes out clean.
Nutrition Facts : Calories 557 calories, Fat 44g fat (18g saturated fat), Cholesterol 184mg cholesterol, Sodium 730mg sodium, Carbohydrate 7g carbohydrate (4g sugars, Fiber 1g fiber), Protein 31g protein.
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