PAN SEARED SALMON AND GNOCCHI WITH SAGE BUTTER SAUCE
This guest-worthy dinner of salmon and gnocchi in a quick butter and sage sauce is super fast and just uses two dishes to make (one to boil the gnocchi and one to sear the salmon and make sauce). Including a fail-proof way to cook salmon that gets it crispy every time.
Provided by Jess Smith via Inquiring Chef
Categories Main Dish
Time 40m
Number Of Ingredients 7
Steps:
- Boil gnocchi according to package directions.
- Meanwhile, pat salmon filets dry with paper towels. Season it on both sides with some salt and pepper.
- Place salmon, skin-side down (or on either side if using skinless salmon), in a room temperature nonstick panwith a thin layer of cooking oil. (This is the key to crisp salmon - the salmon must be placed in a cool pan and then slowly brought up to heat.)
- Place the pan over medium heat and cook the salmon, without moving it, until the skin is crisp and easily releases from the pan. (After it has cooked for ~5 minutes, gently nudge it with a spatula, until it easily slides around in the pan.)
- Turn salmon with a spatula and increase heat to medium-high. Continue cooking until the side touching the pan is golden brown and crisp and the salmon is cooked through, 3 to 5 minutes more. (It should flake easily with a fork.)
- Transfer salmon to a serving platter and return pan to medium-high heat.
- Add butter until melted. Add gnocchi, sage, and shallots. Cook, stirring constantly, until shallots are golden brown and sage is crisp.
- Pour gnocchi and butter sauce over salmon. Squeeze lemon juice over top.
- Serve salmon and gnocchi with extra lemon wedges on the side.
Nutrition Facts : ServingSize 1 g, Calories 293 kcal, Carbohydrate 40 g, Protein 5 g, Fat 13 g, SaturatedFat 6 g, Cholesterol 23 mg, Sodium 461 mg, Fiber 3 g, Sugar 1 g
PAN SEARED WILD ALASKAN SALMON WITH SAGE
Make and share this Pan Seared Wild Alaskan Salmon With Sage recipe from Food.com.
Provided by DLGKate
Categories < 30 Mins
Time 30m
Yield 2 serving(s)
Number Of Ingredients 7
Steps:
- Heat olive oil, and 1 tablespoons butter in medium frying pan over medium-high heat.
- Lightly salt skin side of salmon.
- Rub flesh side of salmon with half of sage, salt and pepper to taste.
- Place salmon skin side down in pan. Cook until salmon is cooked halfway through. Don't worry about burning the skin as it can take a good deal of heat and tastes better the crispier it gets.
- Remove salmon from pan and set aside.
- Add remaining butter, sage, onions and garlic to pan. Sautee until onions are slightly transparent.
- Return salmon to pan flesh side down and cook 3-5 minutes or until cooked through and flaky.
- Remove from pan and serve immediately with onions on top.
PAN-SEARED GNOCCHI WITH BROWNED BUTTER AND SAGE
from Fine Cooking #90. I've also posted the Potato Gnocchi recipe on this site. I think these are too rich for a main course, but they make for a killer side dish!!!
Provided by jenpalombi
Categories Potato
Time 20m
Yield 6 serving(s)
Number Of Ingredients 8
Steps:
- Cook the Gnocchi:.
- Bring a large pot of well-salted water to a boil over high heat. Add about one-third of the gnocchi. To get the gnocchi into the boiling water, fold the parchment ends to form a chute and gently shake the gnocchi out, taking care not to clump them together as you drop them inches Give one gentle stir, wait until the gnocchi all float to the surface of the water, and then cook them for 1 minute.
- Meanwhile, heat 1 Tbs. of the butter in a 12-inch nonstick skillet over medium-high heat. When the butter is completely melted, use a large slotted spoon or a strainer to transfer the cooked gnocchi from the boiling water to the skillet, shaking off as much water as possible first. The gnocchi should form a single layer in the skillet. (If the butter is melted before the gnocchi cook, take it off the heat; if the gnocchi cook before the butter is fully melted, it's fine to add the gnocchi.) Sprinkle with 1/4 teaspoons salt and cook, shaking the pan occasionally to turn the gnocchi, until they're lightly browned, about 2 minutes. Transfer to a large plate. Repeat with the remaining gnocchi.
- Make the Sauce:.
- Wipe the skillet clean if necessary. Put it over medium-high heat and add the butter. When the butter has almost completely melted, stir in the sage leaves. Cook, stirring occasionally, until the butter turns a light brown color (be careful not to let it burn) and the sage leaves darken and crisp up slightly, 2 to 3 minutes. Remove from the heat.
- Add the reserved gnocchi and the lemon zest to the pan and toss to coat well. Season to taste with salt and pepper. Serve immediately.
Nutrition Facts : Calories 186.8, Fat 21.1, SaturatedFat 13.4, Cholesterol 56, Sodium 293.6, Carbohydrate 0.1, Protein 0.2
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- Cook the gnocchi in boiling water until just cooked through and they float to the top, about 3 mins. Drain well.
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