Pan Seared Salmon With Haricots Verts Salad Recipes

CRISPY PAN SEARED SALMON

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!

PAN-SEARED SALMON SALAD WITH LEMON DIJON VINAIGRETTE

Steps:

• Squeeze the lemon juice into a measuring cup. Add the dijon, parsley, salt, and pepper. Slowly drizzle in the olive oil, whisking constantly. Set aside. This makes not quite 3/4 cup of vinaigrette.
• In a large non-stick skillet, heat 2 tablespoons of olive oil over medium-high heat.
• Season the salmon with salt and pepper. Add the salmon skin-side down to the pan and cook 3-4 minutes. Turn the fillets over and cook another 3-4 minutes until they are no longer translucent but still moist in the center.
• Place about 1 1/2 cups of spring salad mix and a few grape tomatoes on a plate, top it with a piece of salmon. Drizzle with the desired amount of dressing and serve.

PAN SEARED SALMON WITH LEMON GARLIC BUTTER SAUCE

Steps:

• Pat dry room temperature salmon filets with paper towel. Season all over with salt, pepper. Squeeze 1-2 teaspoons of lemon juice over each filet, and rub all the flavour in.
• Heat the olive in a large non-stick pan or skillet over medium-high heat until hot. Place salmon filets flesh side down, pressing them lightly so the entire surface of the flesh comes into contact with the pan. Sear, undisturbed, for 3-4 minutes until crispy and golden.
• Flip and sear the other side of each filet for TWO minutes. Add in the butter, chopped garlic, 3 tablespoons of parsley, remaining lemon juice and lemon slices. Stir the butter and garlic around each filet.
• Continue to cook the salmon for a further 1-2 minutes, or until salmon reaches desired doneness. (The butter will begin to brown slightly.) Taste test and season with salt and pepper to your tastes, and add more lemon juice if desired.
• Garnish with the remaining parsley and drizzle the butter over each filet. Serve immediately.

ASIAN PAN SEARED SALMON SALAD WITH HONEY SESAME DRESSING

Steps:

• Preheat a medium heavy skillet over medium heat for 3 minutes.
• Coat salmon with olive oil and salt and pepper. Place in skillet, and increase heat to high. Cook for 3 minutes. Turn salmon over, and cook for about 5 minutes, or until browned. Salmon is done when it flakes easily with a fork. Set aside.
• In a large bowl combine fresh romaine, chopped red cabbage, shredded carrots, mandarine oranges, edamame. Toss until combined. Slice the salmon and toss. Top with sliced almonds,
• To make the honey sesame dressing combine soy sauce, vinegar, honey, garlic, ginger, olive oil, sesame oil and sesame seeds in a small bowl and whisk. Add desired amount of dressing to salad.

PAN-SEARED SALMON WITH PEAR AND WALNUT SPINACH SALAD

Steps:

• Preheat oven to 425°F.
• Finely chop or grind 2 tablespoons walnuts. Combine finely chopped walnuts, 2 tablespoons olive oil, 2 tablespoons cheese, and next 5 ingredients (through 1 teaspoon water) in a small bowl. Add garlic and 1/4 teaspoon salt, stirring with a whisk.
• Sprinkle salmon with remaining 1/4 teaspoon salt and pepper. Heat a large cast-iron skillet over high. Add remaining 1 1/2 teaspoons oil to pan; swirl to coat. Add salmon, skin side down; cook 3 minutes or until skin begins to brown, gently pressing fillets. Place pan in oven (salmon should still be skin side down). Bake for 4 to 5 minutes or until desired degree of doneness.
• Combine kale, spinach, and pear in a large bowl. Add 4 tablespoons dressing; toss to coat. Divide kale mixture evenly among 4 plates, and sprinkle evenly with remaining 2 tablespoons cheese and remaining 2 tablespoons walnuts. Top each salad with 1 fillet. Drizzle fillets evenly with remaining dressing.

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.

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.

PAN SEARED SALMON

Steps:

• Heat the olive oil in a large skillet over medium high heat. Season the salmon fillets with salt and pepper to taste.
• Place the salmon fillets, skin side up, in the pan. Cook undisturbed for 5 minutes, or until a golden brown crust forms.
• Carefully flip the salmon and cook for an additional 5-6 minutes or until fish is opaque and easily flakes.
• Remove the salmon from the pan. Add the butter to the pan and melt.
• Add the garlic to the pan and cook for 30 seconds, stirring constantly. Stir in the lemon juice and salt and pepper to taste.
• Place the salmon back in the pan. Spoon the sauce over the top.
• Sprinkle the parsley over the salmon, then serve.

PAN SEARED SALMON AND HARICOT VERTS POTATO SALAD

Steps:

• For the salmon: Preheat the oven to 400 degrees F. In a saute pan over medium-high heat, add the olive oil and allow to warm. Sprinkle the salmon with the salt and pepper, and then add to the pan. Sear the salmon on first side until browned, 3 to 4 minutes. Then flip the fillets and repeat the process, reducing the heat to medium for the second side. Fish will be medium at this stage. Finish in the oven for additional desired cooking. Once cooked, squeeze the lemons over the fish and into pan and allow the salmon to rest while cooking the vegetables.
• For the salad: Add the grape seed oil to a saute pan over high heat and allow to warm. Then add the potatoes and onions, cooking until the onions soften, 3 to 4 minutes. Next, add the beans, garlic, apple juice, lemon juice and mustard, reducing the heat to medium. Cook until beans have softened, a final 3 minutes. Remove from the heat and stir in the butter.
• Serve the salad in center of the plate. Top with the salmon and drizzle with the vegetable pan sauce.

PAN SEARED SALMON WITH HARICOTS VERTS SALAD

Steps:

• First blanch the haricots verts in salted boiling water until al dente (or cooked to your liking). Once this is done, drain the beans into a strainer or colander and then they should be shocked by dunking the strainer of beans into a waiting bowl of ice water to stop the cooking process, which will also help them retain a great color. Drain and set aside in refrigerator until needed.
• Place 1 of the limes in a small microwave-safe bowl and microwave it until the essential oils in the skin are released. These limes will be hot coming from the microwave, so you can let them cool before squeezing them. Turn on the blender and through the feed tube, add the rosemary, tarragon, cilantro, stone-ground mustard, rice wine vinegar, and fresh ginger, and blend together until a smooth paste has formed. At this point the limes should be cool enough to squeeze. With the power on, add the lime juice through the blender feed-tube, and then very slowly add the oil and water until the mixture thickens and can coat the back of a spoon. Adjust the seasoning with salt and pepper. Set aside in refrigerator until needed. (When chilled, the dressing should resemble something like mayonnaise.)
• Reserve some of the dressing to drizzle on the plate later. Then, mix the beans, tomato, and onions with the dressing (adjusting the amount to your preference) and refrigerate for only a couple of hours. (Don't mix too far ahead, because the salad ingredients will bleed and you will have a very runny dressing).
• Heat a large saute pan or heavy skillet for about 3 minutes over high heat. Season the salmon fillets with your choice of seasoning. Add the oil carefully, a little bit at a time, to the pan swirling it around to coat the sides. Place the salmon, flesh side down, and leave untouched for about 3 minutes. (Do not shake the pan! You are trying to get the fish's natural sugars to come to the surface in this browning process.) After about 3 minutes, use a spatula to turn the fish over and cook the other side. The fish will cook quickly, although cooking time will vary according to the thickness of the fillet. Do not overcook it. When you touch the flesh and it springs back, it is done. Remove the fish to a platter and let it rest for a couple of minutes. This rest time is very important; it will allow the juices to flow back into the fish. (Don't worry, it won't get cold!)

PAN SEARED SALMON RECIPE

Steps:

• Heat your cast iron skillet over medium heat. Pat salmon dry with paper towel and season both sides with salt and pepper.
• When your skillet is near smoking, add in the butter, let it melt for 30 seconds.
• Add in the salmon (skin side down). Let the salmon cook without moving. It's about 5 minutes depending on how thick your salmon fillet is.
• Flip, and cook for 2 more minutes. You know when it's time to flip when the sides of the salmon look about 2/3 opaque and cooked through.
• Remove from the pan and set it aside (skin side up). Enjoy!

SEARED HALIBUT WITH HARICOTS VERTS, SCALLIONS, AND WHITE WINE SAUCE

Steps:

• In a pot of boiling salted water set over high heat, cook the haricots verts for 3 to 4 minutes, until tender. Drain and place them in the center of a large, warm serving platter. Cover and keep warm.
• Season the halibut on both sides with salt and pepper. In a 12-inch saute pan, heat the oil over medium-high heat. Cook the fish for about 3 minutes, until lightly browned. Turn, reduce the heat to medium, and cook about 4 minutes longer, until the fish is opaque in the center and browned on both sides. Put the fish on the platter with the beans and cover to keep warm.
• Pour off any oil in the pan and add the wine and lemon juice. Raise the heat to high and deglaze the pan by scraping up any browned bits with a wooden spoon. Cook until the sauce reduces by half, about 2 minutes. Reduce the heat and stir in the butter, a piece at a time, to enrich and flavor the sauce. Add the scallions, capers, and tomato. Season with salt and pepper, and pour over the fish on the platter. Serve immediately.