PAN-SEARED SALMON WITH CELERY, OLIVES AND CAPERS
The salsa that I spoon over the salmon here is an explosion of contrasting flavors - sweet, salty and sharp - common in Sicilian cooking. I like serving this with sautéed greens and some bread.
Provided by Yotam Ottolenghi
Categories dinner, seafood, main course
Time 45m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Cover the currants with boiling water and set aside to soak for 20 minutes. In a separate small bowl, mix 1 tablespoon of boiling water with the saffron and also leave for 20 minutes or longer.
- Gently rub the salmon fillets with 2 teaspoons of the oil, 1/3 teaspoon of salt and a good grind of pepper. Set aside while you make the relish.
- Add 1/3 cup/75 milliliters of olive oil to a large sauté pan over high heat. Add the celery and pine nuts and fry for 4 to 5 minutes, stirring frequently, until the nuts begin to brown (watch carefully as they can burn quickly). Turn off heat and stir in the capers and their brine, the olives, saffron and its water and a pinch of salt. Drain the currants and add them as well, along with the parsley, lemon zest and juice. Mix well and set aside.
- In a large skillet, heat 1 tablespoon oil over medium-high heat until it shimmers. Add salmon fillets skin-side down and let cook for 3 minutes, until the skin is crisp. Reduce the heat to medium, flip the fillets over and cook 2 to 4 minutes more (depending on how much you like the salmon to be cooked).
- Divide the salmon on 4 plates and serve with the warm relish spooned on top. Scatter reserved celery leaves (if using) and serve immediately.
Nutrition Facts : @context http, Calories 576, UnsaturatedFat 33 grams, Carbohydrate 21 grams, Fat 44 grams, Fiber 3 grams, Protein 26 grams, SaturatedFat 7 grams, Sodium 511 milligrams, Sugar 17 grams
SALMON IN SAFFRON MUSSEL SAUCE
Categories Milk/Cream Tomato Sauté Low Carb Salmon Mussel Saffron White Wine Spring Bon Appétit
Yield Makes 4 servings
Number Of Ingredients 11
Steps:
- Combine mussels and wine in large saucepan over medium-high heat. Cover and cook until mussels begin to open, stirring occasionally, about 4 minutes. Using slotted spoon, transfer mussels to large bowl (discard any mussels that do not open). Pour liquid from saucepan into 2-cup measuring cup. Stir in saffron. Let cooking liquid stand 15 minutes.
- Add enough cream to cooking liquid to measure 1 1/3 cups. Transfer to large saucepan. Stir in tomatoes, garlic, bay leaf, and cayenne. Simmer over medium heat until sauce thickens slightly, about 5 minutes. Season with salt and pepper. (Can be made 4 hours ahead. Cover and chill mussels and sauce separately.)
- Heat oil in large nonstick skillet over high heat. Add salmon, rounded side down. Cook until bottom is golden, about 3 minutes. Turn salmon over. Reduce heat to low; cover and cook until salmon is opaque in center, about 4 minutes longer. Remove from heat. Leave covered to keep warm.
- Bring sauce in large saucepan to simmer over low heat. Add mussels in shells; stir until heated through, about 2 minutes. Stir in lemon juice.
- Place 1 salmon fillet on each of 4 plates. Divide mussels among plates. Spoon sauce over salmon and mussels.
SEARED SALMON WITH MUSSELS AND OLIVES
Provided by Molly O'Neill
Categories dinner, main course
Time 1h
Yield Four servings
Number Of Ingredients 18
Steps:
- Heat 1 tablespoon of butter in a large pot over medium heat. Add the shallots and sweat until softened, about 5 minutes. Add the wine and bring to a boil. Add the mussels, cover the pot and cook until they open, stirring occasionally, about 6 minutes.
- Take out the mussels and set aside to cool. Raise the heat and simmer until the mussel broth is reduced by half, about 25 minutes.
- Meanwhile, pick the mussels from the shells, discard the shells and refrigerate the meat. With a vegetable peeler, remove the zest from half of the lemon. Cut the zest into fine julienne strips and blanch in boiling water for 30 seconds. Drain. Juice the other lemon half (about 1 1/2 teaspoons) and set aside.
- Combine the lemon zest, 1 tablespoon of sun-dried tomatoes, and the first four types of olives. Set aside.
- In a small saucepan, combine the reduced mussel broth, vinegar, black olives, fennel tops, remaining sun-dried tomatoes and the 1 tablespoon of tomato oil. Place over medium heat and cook 4 minutes. Stir in the lemon juice. Melt the remaining tablespoon of butter in a large skillet over medium heat, add the mussels and cook just to warm them through. Keep warm.
- Heat the oil in a large skillet over medium-high heat. Season the salmon with salt and pepper. Sear the salmon until browned on both sides and slightly undercooked in the center, about 3 1/2 minutes per side.
- Place 1 piece of salmon in the center of 4 plates and surround with the sauce and mussels. Top with the olive mixture and sprinkle with oregano. Serve immediately.
Nutrition Facts : @context http, Calories 1014, UnsaturatedFat 28 grams, Carbohydrate 31 grams, Fat 48 grams, Fiber 3 grams, Protein 91 grams, SaturatedFat 12 grams, Sodium 1916 milligrams, Sugar 4 grams, TransFat 0 grams
SEARED CHICKEN WITH SALAMI AND OLIVES
Salami and olives, stars of the charcuterie board, make this any-night chicken dinner something special. Ingredients cured in salt like bacon, salami, olives, capers and anchovies are powerhouses of umami and flavor, two things cooks aim to develop. Salami is also packed with fatty richness, so when crisped, its seasoned fat turns plain old water into a brawny pan sauce. If you find your olive-salami sauce is too salty, balance the salinity with sweetness in the form of honey or brown sugar. (For a similar longer-cooking dish, check out Donald Link's braise.)
Provided by Ali Slagle
Categories dinner, weekday, poultry, main course
Time 25m
Yield 4 servings
Number Of Ingredients 8
Steps:
- If you're using chicken breasts, pound to an even 1/2-inch thickness with a heavy skillet or meat pounder. In a large (12-inch) skillet, heat the olive oil over medium-high. Season the chicken lightly with salt and pepper. Working in batches if necessary to avoid crowding the pan, add the chicken to the skillet and cook until browned underneath, about 5 minutes. Flip and cook until cooked through, 2 to 5 minutes. (Breasts will be done before thighs.)
- While the chicken's cooking, place 1 cup of water near the stove. (You'll need it in the next step.) Transfer the cooked chicken to a plate, leaving the skillet over the heat.
- Reduce the heat to medium. Add the salami and a few generous grinds of pepper. Cook, stirring, until browned and crisp, 3 to 5 minutes. Add the shallot and cook until softened, 1 to 2 minutes. Add the water, increase heat to a simmer and cook, scraping up browned bits, until reduced by half, 3 to 5 minutes. Add the olives, chicken and any juices from the plate. Simmer until the chicken is warmed through, 1 to 2 minutes.
- Transfer the chicken to serving plates. Remove the skillet from the heat and stir in the butter until incorporated. Taste the sauce; if it's too salty, add honey or brown sugar to taste. Spoon the sauce over the chicken.
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