DILL-SPICED SALMON
Salmon with dill is the Swedish equivalent to American meat loaf. When I was growing up in Sweden, it was the weeknight dish that every family had almost every week. I still love the simplicity of this dish, although I now kick up the heat a few notches with a few dashes of chile powder. I love to pair this salmon with my raw kale salad; the mix of kale and root vegetables makes a salad that's not only healthy, but restaurant-level impressive. This cooking technique will give you salmon that's creamy, almost custardy. If you prefer it more well done, leave it in the skillet for a few more minutes.
Provided by Marcus Samuelsson
Categories main-dish
Time 20m
Yield 4 servings
Number Of Ingredients 12
Steps:
- In a small bowl, whisk together the dill, chile powder, coriander, cumin, along with a generous pinch of kosher salt and freshly ground black pepper.
- Transfer half of the spice mixture to a medium bowl and stir in the mustard to make a paste.
- Melt 1 tablespoon butter in a large skillet over medium-high heat. Add the garlic and cook until toasted, 1 to 2 minutes. Stir the toasted garlic butter into the paste.
- Season the salmon fillets with salt and the dry spice blend on both sides.
- Wipe out the large skillet. Melt 1 tablespoon butter in the olive oil in the large skillet over medium-high heat.
- When the oil shimmers, add the salmon fillets, skin-side down. Add 1 tablespoon butter and about half of the lemon wedges. Cook, continuously spooning the pan liquid over the fillets, until the skin is crispy, about 4 minutes. You'll see the color changing as the salmon cooks from the bottom.
- Flip the salmon, add 1 tablespoon butter, spread the paste on the skin with a rubber spatula and cook, continuously spooning the pan liquid over the fillets, until cooked through, 2 to 3 minutes. Squeeze the remaining half of the lemon wedges over the fillets. Transfer the fillets to a plate and spoon over the sauce. Garnish with fresh dill and serve with lemon wedges. Let the salmon rest for a few minutes before serving if desired.
SALMON FILLETS WITH DILL COUSCOUS & SPICY KALE
Steps:
- Heat 2 tablespoons of the EVOO in a skillet with a lid over medium to medium-high heat. Add the onions and cook for 3 to 4 minutes. Add the red pepper flakes, wilt in the kale, and season with salt, pepper, and nutmeg. Pour in 1 cup of the stock, cover, and simmer for 10 to 12 minutes. Then uncover, add the radishes, and sprinkle with the juice of 1/2 lemon.
- While the kale cooks, heat the remaining tablespoon of EVOO in a skillet over medium-high heat. Season the salmon with Old Bay. Cook for 2 to 3 minutes on each side for pink centers and 2 minutes longer on each side for opaque fish. Douse the fish with the juice of the remaining 1/2 lemon.
- While the salmon cooks, bring the remaining 1 1/4 cups of stock and the butter to a boil in a rice or sauce pot with a lid. Once it is boiling, stir in the couscous and dill. Turn off the heat, cover, and let stand for 5 minutes. Fluff with a fork.
- Serve the salmon on a bed of spicy kale and couscous. Garnish the dill couscous with the chopped cucumber.
SALMON FILLETS WITH DILL COUSCOUS AND SPICY KALE
Make and share this Salmon Fillets With Dill Couscous and Spicy Kale recipe from Food.com.
Provided by threeovens
Categories Greens
Time 25m
Yield 4 serving(s)
Number Of Ingredients 15
Steps:
- In a large skillet, heat 2 tablespoons oil over medium high heat and cook onion for 4 minutes; add kale, crushed red pepper flakes, season with salt and pepper, and a few pinches of freshly grated nutmeg.
- Add chicken stock, cover, reduce heat, and simmer 10 minutes.
- Uncover and stir in radish and half the lemon juice.
- Meanwhile, in another skillet, heat remaining tablespoon of oil over medium high heat.
- Season salmon with Old Bay Seasoning and cook in second skillet, turning once, until cooked through, about 5 minutes; sprinkle with half the lemon juice.
- In a medium saucepan, combine 1 1/4 cup chicken stock, butter, 1/2 teaspoon salt, cover and bring to a boil.
- Stir in couscous and dill, remove from heat, cover and let stand 5 minutes; fluff with fork.
- Serve salmon on top of kale with couscous on the side; top salmon with cucumber.
Nutrition Facts : Calories 680.1, Fat 23.4, SaturatedFat 5.1, Cholesterol 129.9, Sodium 400.1, Carbohydrate 58.9, Fiber 5.7, Sugar 3.8, Protein 58.3
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