Pan Seared Chili Salmon Recipes

PAN SEARED SALMON I

Steps:

• Preheat a large heavy skillet over medium heat for 3 minutes.
• 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.
• Transfer salmon to individual plates, and garnish with lemon slices.

PAN SEARED SALMON II

Steps:

• In a large skillet, melt the teaspoon of butter and fry the salmon fillets until they are flaky on the inside and a little golden on the outside.
• In a medium skillet, place the oil, red pepper and yellow pepper; saute for 3 minutes. Set aside.
• In a small bowl, combine garlic and lemon juice. Drizzle over the finished salmon fillets. Place the cooked peppers on top of the filets. Serve immediately.

SPICED PAN-SEARED SALMON

Steps:

• Sprinkle both sides of each salmon fillet with salt, pepper, chili powder, and cinnamon.
• Heat oil in a large saute pan over medium-high heat. Add salmon, skin side down, and cook until skin is crisp, browned, and releases easily from pan, 3 to 4 minutes. Flip salmon, and cook to desired doneness, 2 to 3 minutes for medium-rare.

SPICED PAN-SEARED SALMON

Steps:

• For the rub, in a small bowl, combine Ground Black Pepper (1/4 teaspoon), Ground Cinnamon (1/4 teaspoon), Chili Powder (1 teaspoon), Dry Mustard (1 teaspoon), Curry Powder (1 teaspoon), Salt (1 teaspoon), Cayenne Pepper (1/8 teaspoon), Ground Coriander (1 teaspoon), Ground Cumin (1 teaspoon), Paprika (1/2 teaspoon), and Granulated Sugar (1 teaspoon).
• Stir well and set aside.
• For the Asian Sauce, in a small bowl, add Low-Sodium Soy Sauce (1 1/2 tablespoon), Rice Vinegar (3 teaspoon), Sesame Oil (1 tablespoon), Fresh Ginger (2 teaspoon), Lime (1), Caster Sugar (1 teaspoon), Fresh Cilantro (1 tablespoon), and Scallion (1).
• Mix well and set aside.
• Slice the Steelhead Salmon Fillet, Skin On (1) into 4 equal pieces.
• Sprinkle the spice rub over the flesh of the fish and use your fingers to pat and rub it in. Set aside.
• In a large skillet (with a lid) over medium high heat, add Sesame Oil (1 tablespoon). When pan is hot, add the Red Bell Pepper (2), Shiitake Mushroom (8 ounce), Broccoli Florets (3 cup) and cook for 1-2 minutes, shaking the pan occasionally.
• Add the Garlic (1 clove), Fresh Ginger (2 tablespoon), Scallion (2), 1-2 tablespoons of the Asian sauce. Stir to coat and combine. Place the lid on the pan and turn off the heat. Let the vegetables rest while you cook the salmon.
• Add one tablespoon sesame oil to another pan over medium high heat. When pan is very hot, carefully place the salmon, flesh side down in the pan. Cook for 1-2 minutes.
• Then using a spatula, carefully flip the fish and continue to cook for 1-2 minutes, depending on how you like your fish cooked. Remove from heat.
• Mound the vegetables onto a platter or individual plates and top with a piece of fish. Sprinkle with Fresh Cilantro (to taste) and serve with remainder of Asian Sauce.

10 MINUTE PAN SEARED THAI CHILI SCALLOP RECIPE

Steps:

• Heat butter in pan on high heat until melted and lightly foaming.
• Pat scallops dry with paper towel and generously season scallops with salt and pepper.
• Add scallops into pan, with space in between so they can crisp.
• After about 4 minutes on one side, flip scallops. They should have a golden crust on the side that was face-down. (If not, increase heat, and let sear a bit more.)
• Add garlic and thai basil and stir quickly, let lightly brown and become fragrant, do not let burn (about 2-3 minutes).
• Add lemon slices, chili paste, and stir.
• When scallops are still springy to the touch, but bright white and opaque and browned on both sides, serve and top with sauce.

CRISPY AND EASY PAN SEARED SPICE CRUSTED SALMON RECIPE WITH AVOCADO SALSA

Steps:

• For the salmon: In a small bowl, combine the garlic powder, cumin, paprika, chili powder, salt and pepper. Sprinkle the seasoning mixture over the salmon.
• In a large pan, heat the olive oil over medium heat. Add the salmon, spice side down, and cook for 4-6 minutes per side or until done.
• For the salsa: Place the avocado, tomato, red onion, cilantro and lime juice in a bowl. Gently toss to combine and season with salt.
• Spoon the salsa over the salmon and serve.

PAN-SEARED CRISPY SALMON

Steps:

• 1. Season the fish on both sides with salt and pepper. Heat 3 tablespoons of the olive oil in a saute pan. Place the salmon, skin-side down, in the pan and cook (without moving the fish) until the skin is crispy, about 4 to 5 minutes. Reduce the heat, turn the salmon, and continue to cook for another 3 to 4 minutes.
• 2. Meanwhile, heat the remaining tablespoon oil in another saute pan over medium heat. Add the garlic, shallots, and leek; saute for 3 to 5 minutes until the leak begins to soften.
• 3. Add the cannellini beans and the wine; bring to a gentle simmer. Add the butter. Season to taste with salt and pepper.

PAN-SEARED CHILI SALMON

Steps:

• Place carrots in a steamer basket; place in a small saucepan over 1 in. of water. Bring to a boil; cover and steam for 12 minutes or until crisp-tender., Meanwhile, in a small saucepan, bring the rice, broth and 1/8 teaspoon pepper to a boil. Reduce heat; cover and simmer for 5 minutes., Combine chili powder and salt; rub over salmon. In a large nonstick skillet coated with cooking spray, cook salmon in oil over medium-high heat for 4-6 minutes on each side or until fish flakes easily with a fork., Remove rice from the heat; let stand for 5 minutes. Fluff with a fork. In a small bowl, combine the carrots, parsley, butter and remaining pepper. Serve with salmon and rice.,