Pan Seared Salmon With Capers Recipes

PAN-SEARED SALMON WITH CELERY, OLIVES AND CAPERS

Steps:

• Cover the currants with boiling water and set aside to soak for 20 minutes. In a separate small bowl, mix 1 tablespoon of boiling water with the saffron and also leave for 20 minutes or longer.
• Gently rub the salmon fillets with 2 teaspoons of the oil, 1/3 teaspoon of salt and a good grind of pepper. Set aside while you make the relish.
• Add 1/3 cup/75 milliliters of olive oil to a large sauté pan over high heat. Add the celery and pine nuts and fry for 4 to 5 minutes, stirring frequently, until the nuts begin to brown (watch carefully as they can burn quickly). Turn off heat and stir in the capers and their brine, the olives, saffron and its water and a pinch of salt. Drain the currants and add them as well, along with the parsley, lemon zest and juice. Mix well and set aside.
• In a large skillet, heat 1 tablespoon oil over medium-high heat until it shimmers. Add salmon fillets skin-side down and let cook for 3 minutes, until the skin is crisp. Reduce the heat to medium, flip the fillets over and cook 2 to 4 minutes more (depending on how much you like the salmon to be cooked).
• Divide the salmon on 4 plates and serve with the warm relish spooned on top. Scatter reserved celery leaves (if using) and serve immediately.

PAN-SEARED SALMON WITH CELERY, OLIVES AND CAPERS

Steps:

• Cover the currants with boiling water and set aside to soak for 20 minutes. In a separate small bowl, mix 1 tablespoon of boiling water with the saffron and also leave for 20 minutes or longer.
• Gently rub the salmon fillets with 2 teaspoons of the oil, 1/3 teaspoon of salt and a good grind of pepper. Set aside while you make the relish.
• Add 1/3 cup/75 milliliters of olive oil to a large sauté pan over high heat. Add the celery and pine nuts and fry for 4 to 5 minutes, stirring frequently, until the nuts begin to brown (watch carefully as they can burn quickly). Turn off heat and stir in the capers and their brine, the olives, saffron and its water and a pinch of salt. Drain the currants and add them as well, along with the parsley, lemon zest and juice. Mix well and set aside.
• In a large skillet, heat 1 tablespoon oil over medium-high heat until it shimmers. Add salmon fillets skin-side down and let cook for 3 minutes, until the skin is crisp. Reduce the heat to medium, flip the fillets over and cook 2 to 4 minutes more (depending on how much you like the salmon to be cooked).
• Divide the salmon on 4 plates and serve with the warm relish spooned on top. Scatter reserved celery leaves (if using) and serve immediately.

PAN SEARED SALMON WITH LEMON AND CAPERS

Steps:

• 1. Using FRESH salmon fillets, place skin side down on a plate to apply marinade. If you have large fillets, you may prepare two fillets and slice serving portions AFTER cooking.
• 2. In a small bowl, combine pepper, onion powder, garlic powder, celery salt, and paprika. Stir together to combine.
• 3. Squeeze 1/2 fresh lemon over fillets then sprinkle seasoning mixture over fillets. Let sit for at least five minutes while oil heats.
• 4. Heat olive oil in a large heavy skillet over medium heat for 3-5 minutes (a cast iron skillet works best).
• 5. Place marinated fillets flesh side down into hot oil, then turn heat up to high/medium-high, depending on your stove settings. (Oil should be popping/bubbling when fillets are placed into oiled skillet). Cook for 3-4 minutes (flesh side should be browned), then turn fillets over. Place 1/2 tablespoon jarred capers over each fillet (or 1 tablespoon each if large fillets) and sprinkle lightly with pepper. Lower heat to medium and continue to cook for approximately 5 minutes or until fish flakes easily. (Do not overcook, salmon cooks quickly).
• 6. Remove salmon from skillet and garnish with a lemon slice. (Cut slice halfway to center and twist for the effect shown in the picture). Garnish plate with more capers if desired.

CRISPY PAN SEARED SALMON WITH FRIED CAPER VINAIGRETTE

Steps:

• Mix together lemon juice, honey, garlic and dill. Reserve olive oil and capers separately. Set everything aside while you prepare the salmon.
• Pat the salmon fillets very dry with paper towels. Sprinkle both sides with salt and pepper.
• Add 2 tbsp. of oil to skillet. Heat oil over high heat until shimmering. Turn heat down to medium-low. Add one fillet at a time, carefully pressing each fillet gently but firmly with a spatula for 10 seconds before adding the next fillet. Don't overcrowd the pan. Cook in batches if necessary. Continue cooking for approximately 5 minutes for one-inch-thick fillets, or until salmon looks pink almost all the way through. Keep an eye on the skin and lower the heat if it's getting too dark.
• Carefully flip the fillets using a spatula and a fork and cook flesh side down for one minute. Cook until quick read thermometer reads 120 degrees F. or until flesh looks still moist and bright pink inside. Check by separating the flesh with 2 forks or by squeezing the sides with your fingers to check for flakiness. Remember the salmon will continue cooking as it rests.
• Transfer to a paper towel lined plate to absorb any excess oil. Repeat with any remaining fillets. Let salmon rest while you finish the vinaigrette.
• In a small frying pan heat the olive oil over medium high heat. Add drained capers, careful as they may spatter. Fry until turning lightly golden, about 3 minutes. Add the fried capers plus all the oil to the lemon juice mixture. Stir to combine.
• Pour vinaigrette over salmon fillets or serve on the side.

PAN SEARED SALMON WITH CAPERS

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 WITH CAPERS AND GREEN PEPPERCORNS

Steps:

• Heat the olive oil in a non-stick skillet over medium-high heat. Add the salmon and sear each side for about one minute.
• Reduce heat to low, sprinkle salmon with pepper then pour in the wine and 2Tbsp of the lemon juice. Cover and cook until and the salmon is opaque throughout, about 10 minutes. Transfer the salmon onto plates or platter.
• Add the remaining lemon juice, capers and peppercorns to the skillet and cook while stirring about two minutes. Spoon the pan juices over the salmon and serve.

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.