Seared Salmon With Mashed Vegetables And Seaweed 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.

SPICED SALMON WITH MASH

Steps:

• Boil the potatoes for about 12 mins until tender. Heat the grill to high, stir the curry paste into 4 tbsp of the yogurt, then smear the mixture all over the salmon. Put the salmon in a large flameproof dish, skin-side up, and grill for 10 mins.
• Drain the potatoes and return to the pan. Add the remaining yogurt with the butter, chilli flakes and milk. Mash together with a potato masher or use an electric hand whisk to beat the mash to a really creamy texture, adding more milk if you need to. Stir the coriander leaves through. Pile onto plates, place the salmon next to it and drizzle with the cooking juices. Serve with grilled tomatoes.

SALMON WITH CRUSHED BLACKBERRIES AND SEAWEED

Steps:

• In a medium bowl, crush half the blackberries using the back of a fork. Add the remaining whole blackberries, stir to coat and season to taste with salt; set aside.
• Pat salmon fillets dry with a paper towel. Season with salt on both sides.
• Heat a large, heavy sauté pan or cast-iron skillet over high. When the pan is hot, add 3 tablespoons oil and carefully swirl it around to coat the bottom of the pan. When the oil begins to shimmer, working in batches if necessary, place the fillets in the pan, flesh-side down, and sear until the salmon picks up some color and releases easily from the pan, 1 to 2 minutes. Flip the fish, reduce the heat to medium and continue cooking until cooked through, about 2 minutes more, depending on the thickness of the salmon.
• Transfer the fillets from the pan to a warm plate and tent with foil until all fillets are cooked, making sure to get any of the salmon skin that may stick to the pan. (If you're cooking your fillets in multiple batches, you'll want to add 2 to 3 tablespoons of oil to the skillet before pan-searing the second batch.)
• Divide the salmon among plates, serving it skin-side up. Top with the blackberries, then garnish each plate with the seaweed and a few chive stems.

SEARED SALMON WITH WINTER VEGETABLES AND KOMBU BROTH

Steps:

• Heat 1 tablespoon oil in a large skillet over medium-high heat. Add onion, cut sides down, and cook, undisturbed, until dark brown, about 5 minutes.
• Transfer onion to a large Dutch oven or other large pot and add turnips, shallots, ginger, kombu, 1 tablespoon salt, and 8 cups water. Bring to a gentle simmer (do not boil or broth will be bitter) and cook until broth is light golden and onion is soft, 40-50 minutes.
• Add vermouth to broth and simmer 5 minutes. Remove onion and kombu; discard. Add squash and simmer until just softened, 12-15 minutes. Add turnip greens and simmer, stirring occasionally, until tender, about 2 minutes.
• Meanwhile, season salmon with salt and pepper. Heat remaining 1 tablespoon oil in a large skillet over medium-high heat. Cook salmon, skin side down, until skin is very crisp, about 2 minutes. Turn salmon and cook 30 seconds longer (salmon will be rare; it will continue to cook in the hot broth). Spoon broth and vegetables into shallow bowls and top with salmon, skin side up; squeeze lemon over.
• DO AHEAD: Broth and vegetables (without turnip greens) can be made 1 day ahead. Reheat and add greens just before serving.

SEARED SALMON WITH MASHED VEGETABLES AND SEAWEED

Steps:

• Heat the oil in a heavy skillet and fry the seaweed for one minute. Remove and drain on paper towels.
• Prepare the vegetables. Simmer the first six ingredients together in boiling, salted water for 12 to 15 minutes. Drain and mash. Season to taste and add the olive oil and heavy cream. Mix well and keep warm.
• Saute the shallots over medium heat in the oil until caramelized (about 10 to 15 minutes). Sprinkle with flour and stir well. Add the fish stock and cook slowly over moderate heat, stirring until any lumps have disappeared. Season to taste with salt, add the crushed peppercorns and vinegar and simmer five more minutes. Set aside and keep warm.
• Season the salmon with salt and pepper to taste. Heat the oil in a saute pan and sear the salmon for two-and-a-half to three minutes on each side for rare, more for well done.
• While the fish is cooking, place a mound of potato mixture in the center of six individually heated plates. Spoon sauce around the potato and top it with the salmon fillet. Sprinkle the seaweed on top.