Pan Seared Salmon On Baby Arugula Recipes

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CRISPY PAN SEARED SALMON



Crispy Pan Seared Salmon image

This 15-minute crispy pan seared salmon will quickly become a go-to dinner! Prepared Mediterranean-style and served with a simple arugula salad. Be sure to read all the tips in the post above.

Provided by Suzy Karadsheh

Categories     Entree

Number Of Ingredients 8

1 lb boneless salmon fillet (4 fillets about 4 oz each, skin on)
Kosher salt and pepper
1 ½ tbsp dry oregano
1 tbsp garlic powder
¾ tsp paprika
Extra virgin olive oil
Zest of 1 lemon + Juice of 1 ½ lemon
5 oz baby arugula to serve along

Steps:

  • Pat salmon dry on both sides and sprinkle with kosher salt and black pepper.
  • Make seasoning mix & season salmon. In small bowl, mix together the dry oregano, garlic powder and paprika. Season the flesh side of the fish with this spice mixture.
  • Sear the Salmon. In a large cast iron skillet, heat 2 tbsp extra virgin olive oil over medium-high heat until shimmering but not smoking. Reduce the heat to medium-low and add one salmon fillet, skin-side down, and press the top with the back of a fish spatula for about 10 seconds (this prevents the skin from curling up.) Add the remaining salmon fillets, one at a time, pressing each with the spatula for 10 seconds. Cook for about 4 minutes. If skin resists lifting (or if it's sticking to the pan), allow the fish to cook for a little bit longer until you are able to lift up easily (no more than 6 minutes in total). Using the spatula and a fork to assist in flipping, flip the fish to the flesh side to cook for about 15 seconds or so. ( Salmon is ready when it registers 110°F (43°C) in the very center for rare, 120°F (49°C) for medium-rare, or 130°F (54°C) for medium, 5 to 7 minutes total.)
  • Remove salmon from heat and immediately add lemon juice and lemon zest.
  • Make arugula salad. In a bowl, add the baby arugula. Season with salt and add juice of ½ lemon and extra virgin olive oil. Toss to combine.
  • Serve salmon with arugula salad (or any of the sides or salads suggested in the post). Enjoy!

Nutrition Facts : Calories 92.3 kcal, Sugar 3.6 g, Sodium 47.1 mg, Fat 1.5 g, SaturatedFat 0.3 g, Carbohydrate 18.3 g, Fiber 6.9 g, Protein 6.2 g, ServingSize 1 serving

SEARED SALMON WITH CITRUS AND ARUGULA SALAD



Seared Salmon With Citrus and Arugula Salad image

Bursting with color and bright, bold flavors, this simple recipe makes an elegant main course for a dinner party, or a welcome diversion from your go-to weeknight salmon. The technique of cooking salmon in a cast-iron skillet creates a beautifully golden-brown sear and crispy skin. For best results, make this recipe during the cold weather months, when citrus fruit is at its best.

Provided by Lidey Heuck

Categories     brunch, dinner, lunch, salads and dressings, seafood, appetizer, main course

Time 40m

Yield 4 servings

Number Of Ingredients 15

4 tablespoons olive oil, plus more for brushing
2 tablespoons freshly squeezed orange juice
2 teaspoons Dijon mustard
2 garlic cloves, minced (about 2 teaspoons)
3/4 teaspoon kosher salt, plus more to taste
2 tablespoons freshly squeezed lemon juice
1/2 teaspoon black pepper, plus more to taste
1/4 cup thinly sliced shallot (from 1 large shallot)
1 small grapefruit
2 to 3 navel oranges, blood oranges or Cara Cara oranges, or a combination (about 1 1/2 pounds total)
4 (6-ounce) skin-on salmon fillets
2 to 3 ounces baby arugula (about 4 cups)
1/2 medium fennel bulb, trimmed, cored and very thinly sliced crosswise
1 ripe avocado, halved, pitted, peeled and thinly sliced
1/4 cup shelled, roasted salted or unsalted pistachios, chopped

Steps:

  • Make the glaze for the salmon: In a small bowl, whisk 2 tablespoons olive oil with the orange juice, mustard, half the chopped garlic and 1/4 teaspoon salt. Set aside.
  • Make the salad dressing: In another small bowl, whisk together 2 tablespoons olive oil with the lemon juice, 1/2 teaspoon salt and 1/2 teaspoon pepper. Stir in the shallots and the remaining garlic, then set aside.
  • Using a small serrated knife, peel the grapefruit and oranges and trim to remove any remaining pith. Slice all the peeled fruit crosswise into thin circles (no larger than 1/2-inch thick); remove the seeds and set aside.
  • Heat a 12-inch cast-iron or heavy stainless-steel skillet over medium-high until it's extremely hot (a drop of water flicked onto the pan should turn to steam almost immediately), about 3 minutes. Meanwhile, pat the salmon fillets dry using paper towels, brush both sides with olive oil, and season all over with salt and pepper.
  • When the pan is ready, cook the salmon fillets skin-side down over medium-high without moving until the salmon skin releases easily from the pan, 3 to 4 minutes. Using a pair of tongs or a spatula, wiggle the fillets to loosen the skin from the bottom of the pan, then carefully flip. Lower the heat to medium and cook until the salmon is cooked through but still slightly rare in the center, 4 to 5 more minutes, depending on the thickness of the fillets.
  • Transfer to a rimmed plate or serving dish, and brush the glaze all over the salmon, making sure to coat the fillets.
  • Combine the arugula and fennel in a large bowl. Pour the dressing over the salad and toss well. Add the avocado, citrus rounds and pistachios, and toss gently. Transfer to a shallow serving bowl or platter and serve alongside the salmon.

PAN SEARED SALMON ON BABY ARUGULA



Pan Seared Salmon on Baby Arugula image

Provided by Sheila Lukins

Categories     Tomato     Low Carb     Quick & Easy     Low Cal     Low Sodium     Dinner     Salmon     Arugula     Healthy     Parade     Pescatarian     Paleo     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added

Yield Servings: Makes 2 servings

Number Of Ingredients 11

2 center-cut salmon fillets (6 oz. each)
1 1/2 Tbsp fresh lemon juice
1 1/2 Tbsp olive oil
Salt and freshly ground black pepper, to taste
For the salad:
3 cups baby arugula leaves
2/3 cup grape or cherry tomatoes, halved
1/4 cup thinly slivered red onion
Salt and freshly ground black pepper, to taste
1 Tbsp extra-virgin olive oil
1 Tbsp red-wine vinegar

Steps:

  • 1. Place the salmon fillets in a shallow bowl. Toss well with lemon juice, olive oil, salt and pepper. Let rest for 15 minutes.
  • 2. Cook the salmon, skinside down in a nonstick skillet over medium-high heat for 2 to 3 minutes, shaking the pan and carefully lifting the salmon with a spatula to loosen it from the pan.
  • 3. Reduce the heat to medium. Cover the pan and cook until the salmon is cooked through, 3 to 4 minutes more. The skin should be crisp and the flesh medium rare.
  • 4. Meanwhile, combine the arugula, tomatoes and onion in a bowl. Just before serving, season with salt and pepper and drizzle with oil and vinegar. Toss well.

PAN-SEARED SALMON ON BABY ARUGULA SALAD



Pan-Seared Salmon on Baby Arugula Salad image

Make and share this Pan-Seared Salmon on Baby Arugula Salad recipe from Food.com.

Provided by TXOLDHAM

Categories     < 30 Mins

Time 16m

Yield 2 serving(s)

Number Of Ingredients 10

2 (6 ounce) center-cut salmon fillets
1 1/2 tablespoons fresh lemon juice
1 1/2 tablespoons olive oil
salt & freshly ground black pepper, to taste
3 cups baby arugula leaves
2/3 cup grape tomatoes or 2/3 cup cherry tomatoes, halved
1/4 cup red onion, thinly sliced
1 tablespoon extra virgin olive oil
1 tablespoon red wine vinegar
salt & freshly ground black pepper, to taste

Steps:

  • Place the salmon in a shallow bowl. Toss with lemon juice, olive oil, salt and pepper. Let rest for 15 minutes.
  • Cook the salmon, skin down in a nonstick skillet over medium-high heat for 2 to 3 minutes. Reduce heat to medium, cover pan and cook till cooked through, about 3 to 4 minutes.
  • Combine the salad ingredients and just before serving, salt and pepper and drizzle with oil and vinegar.
  • Serve salmon atop the salad.

Nutrition Facts : Calories 373.5, Fat 23.1, SaturatedFat 3.3, Cholesterol 87.5, Sodium 126.4, Carbohydrate 6.4, Fiber 1.4, Sugar 1.7, Protein 35

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