and well, we went out to the store and bought some farm-raised salmon (a piece of it...)
and I want to know how to cook it, and make it taste good :]
any advice?Quick recipes for pan-seared salmon?
When I make salmon I always start by salting it lightly on both sides and let it sit for 5 or 10 minutes. The salt draws the fat out of the salmon and creates that crispy surface we all love.
After that you can add some dill before you throw it in the pan, (dill and lemon on salmon is a never fail combination).
Put some olive oil in a pan heat it up to on medium heat.
The oil should be hot but not smoking when you put it in the pan. If it is smoking take it off the heat and return when it stops.
So place it in the pan, careful for splatters.
Let the salmon cool until it becomes light pink halfway through. Turn it over and cook it for the same amount of time. If you poke the salmon it should be nice and tender not squishy or firm.
Sqeeze a little lemon over the top and enjoy with some nice wild rice or pilaf and corn!
I love salmon!
P.S. wild salmon is a dark pink color and more flavorful than farm raised. I prefer the farm raised because I was raised on it and I find the wild salmon over-powering. Like going from non-fat to whole milk.Quick recipes for pan-seared salmon?
Simple Pan-Seared Salmon
INGREDIENTS:
4 skin-on salmon fillets, each
about 6 ounces and 1 to 1-1/4
inches thick
Salt and ground black pepper
1 tablespoon vegetable oil,
plus 1 pat butter(optional)
DIRECTIONS:
Heat a 12-inch heavy-bottomed
skillet for 3 minutes over high
heat. Sprinkle salmon with salt
and ground black pepper.
Add oil to pan; swirl to coat.
When oil shimmers (but does not
smoke) add fillets skin side down
and cook, without moving fillets,
until pan regains lost heat, about
30 seconds. Reduce heat to medium-
high; continue to cook until skin
side is well browned and bottom
half of fillets turns opaque,
4-1/2 minutes.
Turn fillets and cook, without
moving them, until they are no
longer translucent on the exterior
and are firm, but not hard, when
gently squeezed: 3 minutes for
medium-rare and 3-1/2 minutes for
medium. You can easily remove the
skin from the salmon at this point
with a knife, gently pulling until
all skin is removed. Turn the
salmon over and sear briefly, or
until desired doneness is reached.
Remove fillets from pan; let stand
1 minute.
*When the fish is done, it should
still show traces of bright orange
when you peek inside the fillet
with the tip of a paring knife.
If center is completely opaque and
the orange color is dull, the fish
is overcooked.
A favorite meal- Salmon, Noodles, and Green Beans- Easy, Impressive, and Yummy!
BLACKENED SALMON
戮 lb. (3 sticks) unsalted butter, melted in a skillet
6 fish fillets 陆 to 戮 inch thick
Seasoning mix: ( or by Zatarains or Tony鈥檚 creole seasoning mix)
3 tbsp. sweet paprika
3 tsp. Salt
3 tsp. Onion powder
3 tsp. Garlic powder
1 tsp. Ground red pepper (preferably cayenne)
1 tsp. White pepper
1 tsp. Black pepper
1 陆 tsp. Dried thyme leaves
1 陆 tsp. Dried oregano leaves
Heat a large cast-iron skillet over very high heat until it is beyond the smoking stage and you see white ash in the skillet bottom (the skillet cannot be too hot for this dish), at least 10 minutes.
Meanwhile, pour 2 tablespoons melted butter in each of 6 small ramekins; set aside and keep warm. Reserve the remaining butter in its skillet. Heat the serving plates in a 250 degrees oven.
Thoroughly combine the seasoning mix ingredients in a small bowl. Dip each fillet in the reserved melted butter so that both sides are well coated; then sprinkle seasoning mix generously and evenly on both sides of the fillets; patting it in by hand. Place in the hot skillet and pour 1 teaspoon melted butter on top of each fillet (be careful, as the butter may flame up). Cook, uncovered, over the same high heat until the underside looks charred, about 2 minutes (the time will vary according to the fillet's thickness and the heat of the skillet). Turn the fish over and again pour 1 teaspoon butter on top; cook until fish is done, about 2 minutes more. Repeat with remaining fillets. Serve each fillet while piping hot.
To serve, place one fillet and a ramekin of butter on each heating serving plate.
Buttered Noodles
1 package (12 ounces) dried egg noodles
1/4 cup (4 tablespoons) butter, preferably unsalted
Salt and pepper to taste
Chopped fresh parsley for garnish
Cook the noodles in lightly salted water according to package directions. Drain and return to pot. Heat the butter in a small saucepan over medium-high heat until brown, watching carefully to make sure it doesn't burn. Pour the butter over the noodles. Add salt, pepper and parsley; stir until well-combined. Serve immediately.
Green Beans Almondine
1 lb. fresh green beans
1/2 c. cooking oil
1/2 tsp. salt
1 toe garlic, whole
1 c. sliced almonds
Wash and slice green beans 1 1/2 inches long. Toast almonds in oven until light brown. Bring 3 quarts of salted water to a boil. Cook uncovered for 5 minutes, then place beans in ice water to shock them, and keep their color bright green. Refrigerate.
When ready to serve, cover the bottom of a skillet with cooking oil. Add garlic, then green beans and stir fry until heated through. Fold in almonds and serve
I got the one you need
Pan Seared Salmon I
INGREDIENTS (Nutrition)
* 4 (6 ounce) fillets salmon
* 2 tablespoons olive oil
* 2 tablespoons capers
* 1/8 teaspoon salt
* 1/8 teaspoon ground black pepper
* 4 slices lemon
DIRECTIONS
1. Preheat a large heavy skillet over medium heat for 3 minutes.
2. Coat salmon with olive oil. Place in skillet, and increase heat to high. Cook for 3 minutes. Sprinkle with capers, and salt and pepper. Turn salmon over, and cook for 5 minutes, or until browned. Salmon is done when it flakes easily with a fork.
3. Transfer salmon to individual plates, and garnish with lemon slices.
1/4 c. Tamari (soy sauce)
1 clove garlic chopped fine
1/2 Tbsp. coriander
6 salmon filets (6 oz. each)
3-4 Tbsp veg oil
salt %26amp; pepper to taste
Directions
In dish, combine tamari, garlic, and coriander, and fillets, and marinate 5 minutes, turning to coat.
Preheat large skillet over med- high haet with oil.
Remove salmon, from marinade, season with salt, and pepper.
Put in pan skin side down.
Cook until salmon is just cookes through 3-4 minutes on each side.
Serve with your favorite rice dish for a healthy flavorful meal!
Get some whole peppercorns and crack them in a plastic bag. Pour some olive oil in a pan and heat to medium high heat, or heat your grill to medium and grease well. Place the salmon, skin side down on the peppercorns and create a crust. Place in the pan crust side up and cook until the salmon can be easily flipped with a spatula. If the salmon sticks to the pan it is not ready to turn. Cook on the crusted side for about 1 minute.
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