Pan Seared Crusted Salmon With Cherry Tomatoginger Sauce Recipes

PAN-SEARED CRUSTED SALMON WITH CHERRY TOMATO-GINGER SAUCE

Steps:

• In a small bowl, combine the coriander, ground ginger, and cayenne and mix with 1 tablespoon plus 1 teaspoon of the oil to make a paste.
• Pat the paste on both sides of the salmon fillets and season with salt and pepper.
• Heat a 12-inch heavy-based skillet over medium-high heat.
• Add the remaining 1 tablespoon oil and swirl to coat.
• When the oil is hot but not smoking, add the fillets and cook until the bottom is well browned and the bottom half of the fish becomes opaque, 3 to 4 minutes.
• Turn the fish and cook until browned on the second side and just cooked through, another 3 to 4 minutes.
• Transfer to a warm platter.
• Pour off all but a film of fat from the pan.
• Add the garlic and sauté until fragrant, about 15 seconds.
• Add the tomatoes, sprinkle with salt, and sauté until slightly softened, about 2 minutes.
• Remove from the heat, toss in the ginger, and pour the tomatoes over the fish.
• Put the pan over high heat.
• Add the wine and boil until reduced by half.
• Add the broth; boil until reduced by half again.
• Off the heat, swirl in the butter.
• Season with salt and pepper to taste.
• Pour the sauce over the salmon and tomatoes, sprinkle with the cilantro, and serve immediately.

FRESH TOMATO WITH FRESH GINGER SAUCE

Steps:

• Cook the shallots, ginger, and garlic in the butter in a medium skillet over moderate heat for 4 minutes, stirring.
• Stir in the tomatoes and the sugar, and gently simmer, stirring occasionally, for 15 minutes.
• Season to taste with salt and pepper.
• Put the sauce through a food mill or puree in a food processor or blender until smooth.
• Toss with hot pasta and parsley leaves.
• Serve immediately.
• This recipe yields 4 servings, enough sauce for 1 pound of dried pasta.

PAN-SEARED SALMON WITH DILL TARTAR SAUCE

Steps:

• Dill Tarter sauce: Mix together ingredients, cover and chill.
• Preheat oven to 400º.
• Mix rub ingredients together, then sprinkle over top of filet. Pat into meat.
• Heat oil in skillet over medium-high heat. Cook filets in oil, 2 minutes each side.
• Transfer skillet to oven and cook until fish flakes with a fork, about 6 minutes.

PAN-SEARED SALMON WITH TOMATO-BASIL SAUCE

Steps:

• Place peeled and seeded* tomatoes in a blender or food processor. Process until a chunky purée is formed; set aside.
• Season salmon with salt and pepper.
• Heat a large skillet over medium-high heat. Melt butter and when foam subsides, place salmon, skin-side up in pan. Brown on both sides, until fish is just cooked through, about 6 minutes, depending on thickness of fillets. Transfer to plate and hold warm.
• In same skillet, combine puréed tomatoes and wine and bring to a boil, scraping any browned bits off the bottom. Simmer until slightly reduced, and sauce is desired consistency. Stir in basil. Adjust seasoning if necessary.
• Place salmon on individual serving plates and pour sauce over the top. Serve immediately.

PAN-SEARED SALMON WITH DILL SAUCE

Steps:

• In a large skillet, heat oil over medium-high heat. Sprinkle salmon with Italian seasoning and salt. Place in skillet, skin side down. Reduce heat to medium. Cook until fish just begins to flake easily with a fork, about 5 minutes on each side. , Meanwhile, in a small bowl, combine yogurt, mayonnaise, cucumber and dill. Serve with salmon.

PAN-SEARED SALMON WITH A TANGY THAI SAUCE

Steps:

• To make the marinade/sauce, place all marinade ingredients together in a saucepan over medium-high heat. Stir as you bring the sauce to a boil.
• Reduce heat to medium and allow to simmer for 10 minutes, uncovered. The sauce will gradually thicken (the smell of the vinegar is rather pungent as it cooks). When marinade/sauce has thickened, place in the refrigerator or freezer to cool for 5 minutes.
• Place salmon fillets in a flat-bottomed pan or casserole dish (so that fillets aren't piled on top of each other). When the sauce/marinade has cooled (warm instead of hot), spoon 2 tablespoons over each fillet, 1 per side, slathering it over the flesh (reserve the remaining sauce for later). Marinate in the refrigerator 10 minutes or up to 24 hours.
• Place a frying pan or wok on medium-high heat, allowing it to warm up for at least 1 minute before adding the oil (this will help prevent the fish from sticking).
• When pan is hot, add 1-2 tablespoons oil, lifting and turning the pan to distribute evenly. Now place fillets in the pan.
• Allow salmon to fry at least 2 minutes undisturbed before turning. If you turn the fish too soon, it will stick. Instead, allow it to "sear", and it will come freely away from the bottom of the pan.
• Fry the fish 3-5 minutes per side, depending on the thickness of the fish. Salmon is done when inner flesh is no longer transparent. For faster cooking, cover fish while it's frying.
• To serve: arrange on a serving platter or plates. Spoon a little of the sauce over each fillet. Place the rest in a side dish and serve as a dipping sauce (it can be re-heated or served at room temperature).