Seared Salmon With Mustard Caper Butter Recipes

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PAN-SEARED SALMON WITH SOY MUSTARD GLAZE



Pan-Seared Salmon with Soy Mustard Glaze image

Tangy and sweet, the glaze makes this easy but elegant seared salmon dish.

Provided by Jennifer Segal (Soy Mustard Glaze adapted from Cook's Illustrated)

Categories     Dinner

Time 15m

Yield 6

Number Of Ingredients 11

¼ cup plus 2 tablespoons dark brown sugar
¼ cup soy sauce (use gluten-free if needed)
¼ cup mirin (Japanese sweet rice wine)
2 tablespoons sherry vinegar
2 tablespoons whole grain mustard, best quality such as Maille
2 tablespoons water
2 teaspoons cornstarch
¼ teaspoon red pepper flakes
Six 5-6 oz fillets center-cut salmon, skinned
½ teaspoon kosher salt
2 tablespoons vegetable oil, for cooking

Steps:

  • Whisk together all of the ingredients for the glaze in a small saucepan. (Be sure to do this off the heat, as cornstarch won't dissolve in hot liquid.) Bring to a boil over high heat, then reduce to low and simmer until thickened, about 1 minute. Cover to keep warm and set aside.
  • Heat the oil in a large nonstick skillet over medium-high heat. Season the salmon fillets with kosher salt. When the oil starts to shimmer, place the salmon, skin-side up, in the pan. Cook until golden brown on the first side, about 4 minutes. Turn the fish over with a spatula, then reduce the heat to medium and cook until the fillets feel firm to the touch, 3-4 minutes more. (If all of the fillets won't fit in the pan, cook the fish in two batches.)
  • Transfer the salmon fillets to plates or a platter and spoon the glaze generously over top. Serve immediately.

Nutrition Facts : Calories 426, Fat 26 g, Carbohydrate 11 g, Protein 33 g, SaturatedFat 5 g, Sugar 9 g, Fiber 0 g, Sodium 734 mg, Cholesterol 86 mg

SEARED SALMON WITH MUSTARD-CAPER BUTTER



Seared Salmon with Mustard-Caper Butter image

Butter flavored with mustard and capers adds to salmon's lusciousness.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Seafood Recipes     Salmon Recipes

Time 20m

Number Of Ingredients 9

6 tablespoons unsalted butter, softened
2 tablespoons drained capers, coarsely chopped
4 1/2 teaspoons coarsely chopped fresh dill, plus sprigs for garnish
2 teaspoons grainy mustard
Grated zest of 1/2 lemon, plus 4 thin lemon slices for garnish
Freshly ground pepper
4 salmon fillets (6 to 7 ounces each), skinned
Coarse salt
1 tablespoon vegetable oil

Steps:

  • Stir together butter, capers, dill, mustard, lemon zest, and 1/4 teaspoon pepper in a small bowl. Cover with plastic wrap, and refrigerate until ready to serve.
  • Season salmon with salt and pepper. Heat oil in a large nonstick skillet over medium-high heat. Add salmon, allowing 1 inch of space between fillets (cook in batches if needed). Cook, flipping once, until golden brown and just cooked through, 3 1/2 to 5 minutes per side. Serve topped with mustard-caper butter and garnished with dill and lemon slices.

SALMON TWO WAYS WITH CAPER SAUCE



Salmon Two Ways with Caper Sauce image

Provided by Food Network

Categories     main-dish

Time 1h15m

Yield 4 servings

Number Of Ingredients 32

4 skinless salmon fillets (about 6 ounces each)
Salt and ground black pepper
1/2 cup panko breadcrumbs
2 tablespoons minced fresh parsley
1 tablespoon chopped fresh dill
1 tablespoon minced garlic
3 tablespoons olive oil
2 tablespoons olive oil
1 potato, peeled and cut into small cubes
1 onion, chopped
1 red bell pepper, chopped
4 ounces sliced smoked salmon, chopped
2 tablespoons capers
Salt and ground black pepper
2 thick slices pumpernickel bread, cut into cubes
3 tablespoons olive oil
1 tablespoon red wine vinegar
1/2 teaspoon Dijon mustard
1 small shallot, diced
1/2 teaspoon salt
Good pinch of ground black pepper
1 small cucumber, peeled and cut into cubes
2 tomatoes, cut into cubes
1/2 red onion, thinly sliced
1 tablespoon chopped fresh dill
2 tablespoons olive oil
1 shallot, minced
4 tablespoons (1/2 stick) unsalted butter, cut into cubes
1 tablespoon capers
1 tablespoon chopped fresh dill
1/2 lemon
Salt and ground black pepper

Steps:

  • Preheat the oven to 400 degrees F.
  • For the salmon: Season the salmon filets with salt and pepper. In a bowl, mix together the panko, parsley, dill, garlic and 1 tablespoon of the oil until the panko is evenly coated. Coat the salmon with the panko mixture and let sit for a few minutes so the crust sticks.
  • Heat the remaining 2 tablespoons of oil in an ovenproof skillet over medium-high heat. Add the salmon and cook until the breadcrumbs are golden, 2 to 3 minutes per side. Transfer the skillet to the oven and cook for 5 minutes. Keep the salmon warm.
  • For the salmon hash: Heat the oil in a large skillet over medium heat. Add the potatoes and cook, stirring occasionally, until they start to brown, 4 to 5 minutes. Add the onion and bell pepper and cook until the potatoes are cooked through and the peppers are soft, 10 minutes more. Turn off the heat and stir in the salmon and capers. Season with salt and pepper. Keep the hash warm.
  • To make the salad: Toss the bread cubes with 1 tablespoon of the oil on a baking sheet. Spread the bread in a single layer and toast in the oven, stirring once or twice, until crunchy but not too hard, 8 to 10 minutes.
  • In a large bowl, whisk together the vinegar, mustard, shallot, remaining 2 tablespoons oil, salt and pepper. Add the cucumber, tomatoes, onion and dill and stir to coat everything in the dressing. Stir in the toasted bread.
  • For the sauce: Heat the oil in a small skillet over low heat. Add the shallot and cook until softened, about 2 minutes. Turn off the heat and whisk in the butter 1 piece at a time. Stir in the capers and dill. Squeeze in the lemon juice and season with salt and pepper.
  • To plate: Divide the salmon hash among 4 plates and top each with a salmon filet. Spoon the sauce over the salmon. Divide the salad among the plates, placing it on the side of the salmon.

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