Wok Seared Wild Salmon With Asparagus Recipes

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PAN-SEARED SALMON WITH NO-FAIL HOLLANDAISE AND ASPARAGUS



Pan-Seared Salmon with No-Fail Hollandaise and Asparagus image

Provided by Andrew Zimmern

Categories     main-dish

Time 30m

Yield 2 servings

Number Of Ingredients 15

2 skin-on salmon fillets, about 6 ounces each
Sea salt
Ground white pepper
3 tablespoons safflower or other vegetable oil
1/2 pound asparagus, trimmed
3 large egg yolks
1/2 teaspoon Dijon mustard
Pinch cayenne pepper
1 tablespoon fresh lemon juice, plus more for seasoning
1 tablespoon minced fresh chives, plus more for garnish
1 tablespoon minced fresh dill, plus more for garnish
1 tablespoon minced fresh tarragon, plus more for garnish
1 stick (8 tablespoons) unsalted butter, cubed and at room temperature
Bring a medium saucepan of water to a boil.
Season your salmon with sea salt and white pepper.

Steps:

  • Preheat a large skillet over medium-high heat. Add the oil and heat for a couple minutes.
  • Salt the boiling water, add the asparagus and cook for 2 minutes. Drain and reserve on a paper towel-lined plate.
  • Add the salmon skin-side up to the pan and cook for 4 minutes. Flip and cook skin-side down until the skin is crisped and salmon is cooked just past medium-rare, about 6 more minutes.
  • Meanwhile, make the hollandaise sauce: Bring a couple inches of water to a simmer in a small saucepan. Whisk together the egg yolks, mustard, cayenne, lemon juice, 1 tablespoon each of the herbs in a medium metal bowl. Set the bowl over the simmering water (do not let the bowl touch the water) and whisk until the hollandaise has thickened, about 2 minutes. You can move the saucepan on and off the heat to regulate the temperature, so the eggs don't cook too quickly.
  • When the mixture is hot and thickened, gradually add the butter in several batches and whisk after each addition until fully incorporated, about 3 minutes. Add sea salt and white pepper to taste.
  • Place the salmon fillets and asparagus on individual serving plates and spoon the hollandaise over the top. Garnish with the remaining minced herbs and serve.

BROILED SALMON AND ASPARAGUS WITH HERBS



Broiled Salmon and Asparagus With Herbs image

Many people fear the broiler because they don't know how to use it, or they're worried they'll overdo it and end up with a scorched dinner. But when used properly, it's a useful tool ideal for crisping chicken skin, charring vegetables and melting cheese. Broiling is also a great method for perfectly cooking salmon: It yields a deeply browned crust and a tender center that isn't overcooked. All broilers are different, and knowing the strength of yours and being aware of any uneven "hot spots" help maximize the efficiency of it. (As your dish cooks, look to see if it's cooking evenly across the surface, which will tell you if you need to move things around.) In this recipe, soy-and-mustard-coated salmon and asparagus cook under the broiler, and are topped with an herb salad for a hit of brightness, freshness and acidity.

Provided by Yasmin Fahr

Categories     dinner, weeknight, seafood, main course

Time 20m

Yield 4 servings

Number Of Ingredients 12

1 bunch cilantro, leaves and tender stems, roughly chopped
1 bunch parsley, leaves and tender stems, roughly chopped
1 small bunch mint or dill, leaves picked, roughly chopped
4 scallions, light green and white parts, sliced
1/4 to ½ teaspoon red-pepper flakes, according to taste
3 tablespoons lemon juice, plus more as needed
3 tablespoons olive oil, plus more as needed
Salt and black pepper
2 tablespoons soy sauce
1 tablespoon Dijon mustard
1 large bunch asparagus, woody ends trimmed
4 (4- to 6-ounce) salmon fillets, at least ¾-inch thick

Steps:

  • In a medium serving bowl, toss together the herbs, scallions, red-pepper flakes, lemon juice and 2 tablespoons of olive oil, and season to taste with salt and pepper. Season with more lemon or oil as needed until the leaves look glossy. Set aside.
  • Heat the broiler with a rack 6 inches from the heat source.
  • In a small bowl, mix the soy sauce and mustard until smooth. Add the asparagus to a large sheet pan, toss with the remaining 1 tablespoon of oil, then season well with salt and pepper. Move the asparagus to the sides, and place the salmon skin side down in the center. Season the salmon with salt and pepper, brush the tops and sides with the soy mixture, then toss the asparagus in the rest of the soy mixture. (Use a paper towel to wipe off excess soy on the sheet pan, as it will smoke.)
  • Broil until the salmon is opaque with a deep brown crust, about 6 to 8 minutes for medium rare, and 8 to 10 minutes for medium, depending on the strength of your broiler and the thickness of the salmon. (Reduce cooking time by 1 to 2 minutes for thinner fillets.) If it looks like it's browning too quickly or smoking excessively, move to a lower rack to finish cooking. Top the salmon and asparagus with the herb salad or serve on the side with a final round of pepper.

ROASTED SALMON WITH ASPARAGUS, LEMON AND BROWN BUTTER



Roasted Salmon With Asparagus, Lemon and Brown Butter image

Ready in just 15 minutes, this fast dinner combines silky salmon with a vibrant green medley of asparagus and peas. While the fish roasts, the vegetables and sauce come together in one pan on the stovetop. Thinly slicing the asparagus is the trick to maintaining a crisp texture that complements the tender salmon, while bright lemon juice and zingy capers balance the nutty brown butter sauce. Parsley is used here to finish, but dill or tarragon would also be lovely. Leftover vegetables make a fantastic omelet filling the next day.

Provided by Kay Chun

Categories     seafood, vegetables, main course

Time 15m

Yield 4 servings

Number Of Ingredients 9

4 (6-ounce) skin-on salmon fillets
2 tablespoons extra-virgin olive oil
Kosher salt and pepper
1 pound asparagus, tough stems trimmed, stalks sliced 1/4-inch-thick on a slight bias (leave tips whole)
4 tablespoons unsalted butter
1 tablespoon fresh lemon juice, plus wedges for serving
2 tablespoons drained capers
1/2 cup thawed frozen peas
1/4 cup coarsely chopped parsley, plus more for garnish

Steps:

  • Heat oven to 450 degrees. Rub salmon all over with 1 tablespoon oil and season with salt and pepper. Arrange skin side-down on a rimmed baking sheet and roast until medium, 8 to 10 minutes.
  • While the salmon roasts, prepare the asparagus: In a large skillet, heat the remaining 1 tablespoon oil over medium-high. Add asparagus, season with salt and pepper and cook, stirring occasionally, until crisp-tender, about 3 minutes. Transfer asparagus to a plate.
  • Reduce heat to medium and add butter to skillet. Cook, stirring, until foam subsides and butter is deep golden brown, 2 to 3 minutes. (Be careful not to burn). Turn off heat and stir in lemon juice, capers, peas, parsley and cooked asparagus. Season with salt and pepper.
  • Divide vegetables among plates. Top with salmon and spoon over any remaining pan sauce. Garnish with parsley and serve with lemon wedges.

SALMON, ASPARAGUS, AND LEEK IN PARCHMENT



Salmon, Asparagus, and Leek in Parchment image

Cooking fresh salmon en papillote (that is, in parchment) is a messproof way to coax the most flavor from the fish without adding a lot of oil or butter -- and it's pretty much impossible to dry the salmon out with this cooking method.This recipe is one of our Better Basics: 10 New Takes on Family Favorites, see the others.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Seafood Recipes     Salmon Recipes

Time 30m

Number Of Ingredients 7

1/2 bunch asparagus (about 8 ounces), trimmed and thinly sliced on the bias
1 small leek, white and pale-green parts only, thinly sliced, washed well, and drained
2 tablespoons extra-virgin olive oil
Coarse salt and freshly ground pepper
4 skinless salmon fillets (each about 5 ounces and 1 inch thick), preferably wild
1/4 cup packed fresh herbs, such as tarragon, dill, basil, or parsley, or a combination, for serving
Lemon wedges, for serving

Steps:

  • Preheat oven to 400 degrees with racks in upper and lower thirds. Cut four 12-by-17-inch pieces of parchment. Fold each in half crosswise to make a crease, then unfold and lay flat. Toss asparagus and leek with oil in a bowl. Season with salt and pepper.
  • Season fish with salt and pepper. Arrange a fillet on one side of crease on each piece of parchment. Top with asparagus mixture, dividing evenly. Fold each piece of parchment over, then make small overlapping pleats to seal open sides, creating half-moon-shaped packets.
  • Bake on 2 rimmed baking sheets, 10 minutes for medium-rare. Transfer to plates and carefully cut packets open with kitchen shears (steam will be released). Serve, topped with herbs and squeezed with lemon wedges.

SALMON AND ASPARAGUS WITH MAîTRE D'HôTEL BUTTER



Salmon and Asparagus with Maître D'Hôtel Butter image

Real chefs use microwaves, and anyone who tells you differently is lying. Microwaves are a great hack for achieving perfectly cooked salmon, every time. I made this whole dish in just a few minutes, and it's perfect if you're cooking for yourself, or a small family. The salmon comes out soft without overcooking, and it's a restaurant-quality dish you can easily make at home.

Provided by Geoffrey Zakarian

Categories     main-dish

Time 35m

Yield 4 servings

Number Of Ingredients 17

2 oil-packed anchovies, drained
2 teaspoons prepared horseradish
1 teaspoon honey
1 teaspoon Dijon mustard
1 stick (8 tablespoons) unsalted butter, at room temperature
1/2 teaspoon lemon juice
Kosher salt and freshly ground black pepper
2 tablespoons chopped fresh parsley
1 bunch pencil-thin asparagus
2 teaspoons extra-virgin olive oil
Kosher salt and freshly ground black pepper
Zest of 1 lemon
2 tablespoons chopped fresh parsley
4 farm-raised skinless salmon fillets, about 5 ounces each (see Cook's Note)
Extra-virgin olive oil, for drizzling
Kosher salt and freshly ground black pepper
Lemon wedges, for garnish

Steps:

  • For the maître d'hôtel butter: With a mortar and pestle, mash the anchovies together with the horseradish (see Cook's Note). Add the honey, Dijon, butter, lemon juice and salt and pepper to taste. Combine to form a cohesive paste. Add the parsley and mix to combine. Set aside. If not using right away, transfer to a sheet of parchment paper or plastic wrap and, using the wrap, form it into a cylindrical shape; refrigerate until firm, about 30 minutes.
  • For the asparagus: Cut or snap off the woody ends of the asparagus. Place the asparagus and 1 tablespoon water in a shallow microwave-safe baking dish. Cover the dish tightly with plastic wrap. Microwave on high for 2 1/2 minutes. Remove, then drain and season with the oil, salt and pepper, lemon zest and parsley.
  • For the salmon: Place 2 salmon fillets in a shallow bowl or plate. Drizzle with olive oil and sprinkle with salt and pepper. Cover the bowl with plastic wrap and microwave on 50% power in 1-minute increments until the salmon is cooked to your liking, 2 to 2 1/2 minutes. Transfer to plates. Repeat with the remaining 2 fillets.
  • While the filets are still warm, dollop with some of the maître d'hotel butter on top and allow it to melt (save the remaining maître d'hotel butter for another use). Serve with the asparagus and lemon wedges.

PAN SEARED WILD ALASKAN SALMON WITH SAGE



Pan Seared Wild Alaskan Salmon With Sage image

Make and share this Pan Seared Wild Alaskan Salmon With Sage recipe from Food.com.

Provided by DLGKate

Categories     < 30 Mins

Time 30m

Yield 2 serving(s)

Number Of Ingredients 7

12 ounces fresh wild alaskan salmon (with skin)
salt and pepper
1 tablespoon olive oil
4 tablespoons butter, divided
6 -8 fresh sage leaves, chopped
1/2 onion, julienned
1 garlic clove, minced

Steps:

  • Heat olive oil, and 1 tablespoons butter in medium frying pan over medium-high heat.
  • Lightly salt skin side of salmon.
  • Rub flesh side of salmon with half of sage, salt and pepper to taste.
  • Place salmon skin side down in pan. Cook until salmon is cooked halfway through. Don't worry about burning the skin as it can take a good deal of heat and tastes better the crispier it gets.
  • Remove salmon from pan and set aside.
  • Add remaining butter, sage, onions and garlic to pan. Sautee until onions are slightly transparent.
  • Return salmon to pan flesh side down and cook 3-5 minutes or until cooked through and flaky.
  • Remove from pan and serve immediately with onions on top.

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