Seared Salmon With Tamarind Glaze Recipes

TAMARIND AND HONEY GLAZED SALMON

Steps:

• Clean the salmon fillets and pat them with a kitchen towel to dry. Keep aside.
• While you are prepping the ingredients for the glaze, preheat a grill-pan on the stovetop.
• In a bowl, combine all the ingredients mentioned under 'glaze.'
• Brush some of the glaze onto both side of the salmon fillets. Use no more than 1/3 of the glaze.
• Transfer the fillets to the heated grill-pan and grill on one side for 3 minutes, until browned, then flip it over gently and grill the other side for 2 minutes.
• As the fish is grilling, in a small saucepan, warm up the rest of the glaze on medium heat. Let it heat for 3-4 minutes. Take it off the heat and let it cool.
• To serve, spoon the glaze over the salmon fillets and serve over rice or rice noodles.

SWEET GLAZED SALMON

Steps:

• Heat 1/4 teaspoon olive oil in a small skillet over medium-high heat. Saute garlic in hot oil until just beginning to brown.
• Mix sauteed garlic, soy sauce, lemon juice, honey, 1/2 teaspoon olive oil, brown sugar, sea salt, black pepper, and red pepper flakes together in a bowl; pour into a large resealable plastic bag. Add salmon fillets, turning to coat with the marinade, squeeze bag to remove excess air, and seal the bag. Marinate in the refrigerator for 1 hour.
• Remove salmon from the marinade and shake to remove excess liquid. Reserve 3 tablespoons marinade and discard remainder.
• Heat 1 tablespoon olive oil in a large skillet over medium heat. Arrange salmon fillets in the hot skillet, pour reserved marinade over the salmon, and place a lid on the skillet; cook until salmon is browned on each side and flakes easily with a fork, occasionally spooning liquid from the pan over the fillets, 2 to 3 minutes per side. Garnish salmon with additional sea salt and black pepper.

PAN-SEARED SALMON WITH SOY MUSTARD GLAZE

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.

SEARED SALMON WITH BALSAMIC GLAZE

Steps:

• Stir together vinegar, water, lemon juice, and brown sugar in a small bowl. Pat salmon dry and season with salt and pepper. Heat oil in a 12-inch nonstick skillet over moderately high heat but not smoking. Increase heat to high, add salmon skin side up, and sear until well browned, about 4 minutes. Turn fish over and sear until just cooked through, 3 to 4 minutes more. Transfer salmon to plates and carefully add vinegar mixture to skillet (liquid will bubble vigorously and steam). Simmer, stirring, until thickened and reduced to about 1/3 cup, about 2 minutes. Spoon glaze over salmon.

TAMARIND GLAZED SALMON

Steps:

• puree all sauce ingredients in a blender.
• preheat broiler.
• line a broiler pan with aluminum foil.
• brush fillets with olive oil, them brush with tamarind sauce.
• season with salt& pepper.
• broil salmon for 6-8 minutes, adding more sauce halfway through.
• serve extra sauce alongside.

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.

SALMON WITH GARLIC LEMON BUTTER SAUCE

Steps:

• Remove salmon fillets from refrigerator and allow to rest at room temperature 10 minutes.
• Meanwhile, prepare the garlic lemon butter sauce. In a small saucepan, melt 1 tsp butter over medium heat.
• Add garlic and saute until lightly golden brown, about 1 - 2 minutes. Pour in chicken broth and lemon juice.
• Let sauce simmer until it has reduced by half (to about 3 Tbsp), about 3 minutes. Stir in butter and honey and whisk until combined, set sauce aside.
• Dab both sides of salmon dry with paper towels, season both sides with salt and pepper.
• Heat olive oil in a (heavy) 12-inch non-stick skillet over medium-high heat.
• Once oil is shimmering add salmon and cook about 4 minutes on the first side until golden brown on bottom then flip and cook salmon on opposite side until salmon has cooked through, about 2 - 3 minutes longer.
• Plate salmon (leaving oil in pan) and drizzle each serving generously with butter sauce, sprinkle with parsley and garnish with lemon slices if desired. Serve immediately.

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.

SEARED SALMON WITH ORANGE GLAZE

Steps:

• Preheat oven to 400°F.
• Sear the fish fillets in the sesame oil in a large, very hot skillet for 1 minute on each side. You should hear the fish sizzle. Remove fillets from the heat and transfer them to a glass baking dish or baking pan. Drizzle the soy sauce and the wine over them and bake them for 10 minutes. Remove them from the oven.
• Meanwhile, heat the orange juice, zest, sherry and ginger together in a small saucepan over medium-high heat until reduced by half. Add the orange slices, and stir once or twice, until the sauce becomes thick. Remove from heat, drizzle the sauce over the fish, and serve.

SALMON WITH BROWN SUGAR GLAZE

Steps:

• In a small saucepan over medium heat, cook and stir the brown sugar, butter and honey until melted. Remove from the heat; whisk in the oil, mustard, soy sauce, salt and pepper. Cool for 5 minutes., Place salmon in a large foil-lined baking pan; spoon brown sugar mixture over top. Bake at 350° for 20-25 minutes or until fish flakes easily with a fork.

SEARED SALMON WITH BALSAMIC GLAZE

Steps:

• Stir together vinegar, water, lemon juice, and brown sugar.
• Pat salmon dry and season with salt and pepper.
• Heat oil in a 12-inch nonstick skillet over moderately high heat until hot but not smoking. Increase heat to high and sear salmon, skin sides up, until well browned, about 4 minutes. Turn fish over and sear until just cooked through, 3 to 4 minutes more.
• Transfer salmon to plates and carefully add vinegar mixture to skillet (liquid will bubble vigorously and steam). Simmer, stirring, until thickened and reduced to about 1/3 cup, about 2 minutes.
• Spoon glaze over salmon.

SEARED SALMON WITH TAMARIND GLAZE

Steps:

• In a small saucepan, bring 1/2 cup of water to boil. Remove from heat and add the tamarind pulp in small chunks. Stir until the mixture is thick and the pulp has dissolved into the water to make a paste. Press the paste through a mesh sieve, reserving the sieved mixture in a bowl. Combine 1 tbsp of the oil, garlic, shallots, chile, coriander and cumin in a med saucepan over low heat and sweat until aromatic, stirring occasionally, 3 to 4 minutes. Add the tamarind-water paste, honey, fish sauce, orange juice and zest, and cinnamon. Simmer over medium-low heat for 10 minutes. Remove cinnamon stick and place the mixture in a blender. Blend until mixture thickens and resembles ketchup, about 2 minutes. Set aside. Heat the canola oil in a large saute pan over med high heat. Season salmon with salt and pepper and then add salmon to pan and sear until golden brown, about 6 to 7 minutes. Flip the salmon, cook another 2 minutes, then add the butter and baste the salmon with it until the butter begins to lightly brown, 2 more minutes. Remove from heat and brush with tamarind glaze.