Tag Archives: salmon

Salmon with Lemon Caper Sauce

This pescatarian-friendly twist on chicken piccata is an easy, go-to meal for anyone looking to save on time without sacrificing flavor. It’s such a quick and easy dinner to throw together, but the ingredients bring on BIG flavor.

Serve this with some simple pasta, risotto, polenta, or even just roasted vegetables. It goes with virtually anything and you can whip it up in under 30 minutes. We enjoyed it with steamed broccolini (which also benefited from the caper-lemon sauce), and a side salad.

With only two of us for dinner, we halved a one-pound piece of salmon providing each of us an eight ounce serving. It was sooo good, we cleaned our plates in no time!

Salmon with Lemon Caper Sauce

  • Servings: 4
  • Difficulty: easy
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Ingredients

  • Four 5- to 6-oz. skinless wild salmon fillets
  • 1 1/2 tsp. kosher salt
  • 2 Tbsp. olive oil, plus more if needed
  • 1 shallot, chopped
  • 1/3 cup chicken broth or clam juice
  • 3 Tbsp. freshly squeezed lemon juice, about 1 large lemon
  • 2 Tbsp. capers, drained
  • 1 tsp. lemon zest, about 1 large lemon
  • 2 Tbsp. unsalted butter
  • 1 Tbsp. Dijon mustard
  • 2 Tbsp. chopped Italian parsley

Directions

  1. Heat a large nonstick skillet over medium-high heat. Dry the salmon fillets well with paper towel and season evenly with 1 teaspoon salt.
  2. Add the oil to the pan and heat an additional 30 seconds. Add the fillets to the pan, flesh-side down, and cook undisturbed until deep golden brown, about 4 minutes. The fish should look cooked up the sides of the fillets.
  3. Carefully flip the fish and cook an additional minute or until a thin metal skewer inserted in the thickest part comes out warm when touched to your bottom lip. Using a slotted spatula, remove the fish to a plate to rest.
  4. Return the pan to medium heat and add the shallot and remaining 1/2 teaspoon salt, adding more oil if needed. Cook, stirring often, until fragrant and soft, about 1 minute.
  5. Add the vegetable/chicken broth, lemon juice, capers and lemon zest. Simmer for 2 minutes to reduce slightly. Whisk in the butter and mustard until smooth and combined.
  6. Stir in the parsley and spoon the sauce over the salmon.

http://www.lynnandruss.com

Adapted from a recipe by Giada DeLaurentiis

Baked Salmon with Vegetables and Feta

This one-pan dinner is ready in no time, and you’ll love the bold Greek vibes in this dish. A perfect weeknight meal, this easy, “fancy” salmon recipe with vegetables and feta is brimming with healthy ingredients and enlivened Mediterranean flavors.

A couple of suggestions so that your salmon won’t dry out. Bring the fish closer to room temperature before baking. About 15 minutes before you start cooking, set the salmon on the counter to get it as close to room temperature as possible. Allowing the salmon fillets to return to room temperature helps them cook more evenly.

And, cover with foil to bake. Covering the pan with foil will trap the moisture and help cook the fish so that it is perfectly tender, moist, and flaky. Here, you’ll also par-cook the vegetables briefly before adding the salmon in.

The original recipe indicated to first cook the vegetables for 5-10 minutes before adding the salmon. We did not feel they were ready at that point and cooked them an additional 5 minutes, totaling 15 altogether. Since our fish was one slab, we let it sit out for 30 minutes to come to room temperature. Plus, due to the size and thickness, it took double the time at 20 minutes to cook to medium, 130°F after adding it atop the vegetables, covered with foil.

So we had to bide our time a little longer, but it was sooo worth the wait!

Baked Salmon with Vegetables and Feta

  • Servings: 4
  • Difficulty: easy
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Ingredients

  • 2 tsp. dried oregano
  • 1 tsp. sumac
  • 1 tsp. cumin
  • 1 cup cherry tomatoes
  • 1 bell pepper, any color, cored and sliced into thin sticks
  • 5 oz. cremini mushrooms, trimmed and halved
  • 4 to 5 large garlic cloves, peeled
  • 5 to 6 oz. feta cheese block, cut into large chunks
  • 6 to 7 sprigs of fresh thyme
  • Kosher salt and black pepper
  • Extra virgin olive oil
  • 4 6-oz. portions salmon fillet
  • 1 to 2 large lemons, halved, for serving

Directions

  1. Heat the oven to 425°F and arrange a rack in the middle.
  2. In a small bowl, combine the oregano, sumac, and cumin.
  3. In a baking dish or sheet-pan, arrange the tomatoes, mushrooms, bell peppers, and 4 to 5 whole garlic cloves. Nestle the chunks of feta in between. Sprinkle with 1 ½ teaspoons of the spice mixture and a good pinch of kosher salt and black pepper. Add a few sprigs of fresh thyme. Drizzle with 1 to 2 tablespoon olive oil.
  4. Place the sheet pan in the heated oven on the center rack. Bake for 15 minutes until the veggies start to soften.
  5. Meanwhile, pat the fish dry and season on both sides with kosher salt and black pepper and the remainder of the spice mixture.
  6. Carefully remove the sheet pan/baking dish from the oven and add the fish in with the veggies and feta.
  7. Cover the sheet pan/baking dish with foil and return to the center rack of the heated oven. Cook for about 10 minutes or until the fish is cooked through and flakes easily. (As one thick slab, ours took 20 minutes to reach the preferred 130°F.)
  8. Remove from the oven and immediately squeeze lemon juice onto the fish.

http://www.lynnandruss.com

Adapted from a recipe from Suzy Karadheh

Pan-Seared Salmon With Miso Rice and Ginger-Scallion Vinaigrette

This simple weeknight meal makes great use of pantry staples to create complex flavors with minimal work. Miso is often used to flavor soups or sauces, and here, it is added to raw rice before cooking, which results in a delightfully sticky, savory steamed rice. Fragrant and nutty basmati is called for, but any long-grain rice, such as jasmine (which we used), will work.

Shredded cabbage brings freshness and crunch to the finished dish, but use whatever crispy vegetable you have on hand such as shredded Brussels sprouts, carrots, snap peas, and/or radishes. We had leftover red cabbage, so we used that along with shredded carrots and radishes providing wonderful pops of color!

If possible, use a hand mandoline to get paper thin carrot and radish slices. And if you desire a heftier meal, add some canned chickpeas, white beans or black beans, although neither of us thought it would be necessary.

To finish, the vibrant tang of the bright ginger-scallion vinaigrette balances the richness of the roasted salmon, which we cooked only a pound for the two of us. But if you make the full 1 1/2 pounds, you may want to consider doubling that scallion vinaigrette.

Probably the biggest change we made to the recipe was how we cooked the fish. Instead of in the oven on a rimmed baking sheet, we used a non-stick skillet, and cooked skin-side down for the first 6 minutes, then carefully turned it over to finish, about another 2 minutes.

Quick, easy, colorful and healthy. What more can you ask for as a weeknight meal?

Pan-Seared Salmon With Miso Rice and Ginger-Scallion Vinaigrette

  • Servings: 4
  • Difficulty: easy
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Ingredients

  • 1/4 cup white or sweet miso
  • 1 1/2 cups basmati or other long-grain rice
  • 4 skin-on salmon fillets, (6-ounces each)
  • 2 Tbsp. extra-virgin olive oil
  • Kosher salt and black pepper
  • 1/4 cup low-sodium soy sauce
  • 1/4 cup chopped scallions, plus more for garnish
  • 1 Tbsp. distilled white vinegar or unseasoned rice vinegar
  • 1 Tbsp. minced fresh ginger
  • 4 cups finely shredded cabbage, such as green, Napa or savoy; OR a mix of thinly sliced cruciferous veggies (about 8 ounces)
  • Toasted sesame oil, for serving

Directions

  1. Heat oven to 425 degrees.
  2. In a medium saucepan, whisk miso with 2 1/4 cups water until dissolved. Stir in rice and bring to a boil. Cover, reduce heat to low and cook until all of the liquid is absorbed and rice is tender, about 15 minutes. Remove from heat and let stand for 5 minutes. Fluff rice with a fork (it will be a little sticky).
  3. On a rimmed baking sheet, rub salmon all over with olive oil, season with salt and pepper and arrange skin-side up. Roast until fish is just opaque and cooked to medium, 8 to 10 minutes. OR, in a non-stick skillet over medium-high, sear the salmon skin side down for 6 minutes until golden brown and crisp. Carefully flip over and sear another 2 minutes or so. For medium to medium-rare, aim for 125˚F to 135˚F.
  4. In a small bowl, combine soy sauce, scallions, vinegar and ginger, and season with salt and pepper.
  5. Divide miso rice and cabbage, and other vegetables if using, among bowls. Top with salmon, ginger-scallion vinaigrette and sesame oil.

http://www.lynnandruss.com

Loosely adapted from a recipe by Kay Chun for NY Times Cooking

Fennel-Steamed Salmon with Warm Olive and Caper Vinaigrette

While we know salmon isn’t a Mediterranean fish, this recipe riff from “Patricia Wells at Home in Provence,” uses high-impact Provençal ingredients which are an ideal match for the rich, meaty fillets. Here, steamed fish sits atop a bed of sliced fennel to add sweet, licorice-like perfume; after cooking, the tender-crisp slices make a delicious accompaniment.

The sharp flavors of the warm olive, caper and lemon vinaigrette complement both fish and fennel. Cook the salmon to medium doneness—that is, until only the center is translucent. For well-done fillets, steam the fish for a couple minutes longer than indicated.

If you prefer white fish over salmon, thick fillets of striped bass or sea bass work well, but increase the steaming time to about 10 minutes. No matter the type of fish you choose, try to select fillets of equal thickness so they cook at the same rate.

Don’t uncover the pot while the fish is steaming, as loss of steam will slow the cooking. Instead, simply set a timer (or tell Alexa to remind you 😉 ). Note to the wise: When opening the pot, angle the lid away from you to avoid a burst of steam to the face.

We chose broccoli rabe as the other side dish. By par-boiling it first, much of the bitterness is eradicated. Once chilled in an ice bath and drained, any extra moisture is wrung out in a clean dish towel. A little garlic, olive oil and red pepper flakes give it a boost of flavor when reheated in a pan.

Fennel-Steamed Salmon with Warm Olive and Caper Vinaigrette

  • Servings: 4
  • Difficulty: easy
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Ingredients

  • 2 small fennel bulbs (about 1 lb. total), halved, cored and thinly sliced (about 4 cups)
  • 1 tsp. grated lemon zest, plus ¼ cup lemon juice
  • Kosher salt and ground black pepper
  • 4 6-oz. salmon fillets, each about 1 inch thick
  • 6 sprigs dill, plus 1 Tbsp. chopped fresh dill
  • 1 cup pimento-stuffed green olives, roughly chopped
  • ¼ cup drained capers
  • ¼ cup extra-virgin olive oil
  • ¼ tsp. red pepper flakes

Directions

  1. In a medium bowl, toss the fennel with the lemon zest and ¼ teaspoon each salt and black pepper; set aside. Season the salmon all over with salt and pepper.
  2. Place a folding steamer basket in a large Dutch oven. Add enough water to fill the bottom of the pot without submerging the basket. Remove the basket. Cover the pot and bring to a simmer over medium-high.
  3. Line the basket with the fennel. Place the salmon skin down on the fennel, then lay the dill sprigs on the fillets. Turn off the heat under the pot, then set the basket in it. Cover and return to a simmer over medium. Steam until the thickest parts of the fillets reach 115°F to 120°F (for medium doneness), 7 to 9 minutes; the fennel should be tender but not completely soft.
  4. Meanwhile, in a small saucepan over medium, combine the olives, capers, oil and pepper flakes. Cook, stirring, just until sizzling gently, about 2 minutes.
  5. Add the lemon juice and cook, stirring, just until warm, another 1 to 2 minutes. Cover and set aside.
  6. When the salmon is done, remove and discard the dill sprigs. Using a metal spatula, transfer the fennel and fillets, skin down, to a serving platter. Sprinkle with the chopped dill, then spoon on the warm sauce.

http://www.lynnandruss.com

Adapted from a recipe found in Milk Street; original by “Patricia Wells at Home in Provence”

Salmon with Sautéed Tomatoes

Heart-healthy salmon is paired with jammy tomatoes which get an herby boost from pesto sauce. With very few ingredients and in less than a half hour, you have the makings of a company-worthy dinner.

To really enhance this Mediterranean meal, we also paired the salmon with Zucchini and Feta Fritters with a side of Yogurt Cucumber-Dill Sauce (which could be made a day ahead to save time on dinner night.)

Cutting the fish into the recommended 4 slices will end up with 6-ounce filets. We decided to divide the salmon into 3 filets weighing in at 8-ounces each. If they have thin “tails” at one end. flip them up and secure with a toothpick while you cook skin side down. Remove the toothpicks before flipping them over. This will help alleviate overdone ends.

Salmon with Sautéed Tomatoes

  • Servings: 4
  • Difficulty: easy
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Ingredients

  • 2 pints grape tomatoes
  • 2 Tbsp. basil pesto
  • 1 1/2 lbs. salmon fillet, cut into 4 servings
  • 3 Tbsp. olive oil
  • Kosher salt
  • Freshly ground black pepper

Directions

  1. Heat two tablespoons of the olive oil in a 12″ non-stick skillet over medium-high heat. Add grape tomatoes, season with 1/4 teaspoon Kosher salt and sauté until soft, about 4 minutes. Stir in pesto and sauté two minutes more. Transfer tomato mixture to a plate and keep warm in a 200°F oven.
  2. Wipe out skillet (although I didn’t find this necessary). Season salmon pieces with 1/2 teaspoon each Kosher salt and pepper. Heat 1 tablespoon olive oil over medium-high heat. Place salmon pieces in skillet, skin side down. Sauté about 4-6 minutes. If you’re pieces are thick you may have to cook them a few minutes longer.
  3. Turn salmon and sauté and additional 4 minutes until salmon is cooked but tender. Serve over tomatoes and with lemon wedges.

http://www.lynnandruss.com

Salmon with Sweet Peppers and Chorizo

The rich flavor and firm texture of salmon, one of our favorite fish, pair perfectly with sweet peppers made into pipérade, a Basque relish-like stew of peppers, tomatoes, onion and garlic. Piment d’esplette is the authentic seasoning for pipérade, but instead a combination of sweet paprika and cayenne is used, both of which are probably already in your pantry.

And for smoky, meaty flavor, sauté slices of Spanish chorizo; the rendered fat helps cook the vegetables and the browned chorizo simmers with peppers for a few minutes at the end. We prefer salmon at medium-well doneness—that is, cooked until the center is no longer translucent. To cook the fish until opaque throughout, simmer the fillets for a few minutes longer, or until the center reaches 130°F to 135°F. Serve with warm, crusty bread if desired.

Tip: Don’t forget to place the salmon skin side up in the pan. This way, while the fillets cook gently in the pepper mixture, the skin, which we remove before serving, protects the surface from drying out. Also, don’t allow the pepper mixture to simmer vigorously while the fish is in the skillet. Medium heat should ensure a gentle simmer, but adjust the burner as needed.

Salmon with Sweet Peppers and Chorizo

  • Servings: 4
  • Difficulty: easy
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Ingredients

  • 4 6-oz. center-cut salmon fillets
  • 3 Tbsp. extra-virgin olive oil, plus more to serve
  • 2 oz. Spanish chorizo, quartered lengthwise and thinly sliced
  • 2 medium red or orange bell peppers (or 1 of each), stemmed, quartered lengthwise, seeded and thinly sliced crosswise
  • 1 medium red onion, halved and thinly sliced
  • 1 tsp. sweet paprika
  • ¼ tsp. cayenne pepper
  • ¼ cup dry vermouth or white wine
  • 14½ oz. can diced tomatoes
  • 3 large thyme sprigs

Directions

  1. Season the salmon on both sides with salt. In a 12-inch skillet over medium, combine the oil and chorizo and cook, stirring occasionally, until the oil has taken on a reddish hue and the chorizo begins to brown, 3 to 4 minutes. Using a slotted spoon, transfer the chorizo to a small plate and set aside.
  2. Set the skillet over medium-high and heat the fat until shimmering. Add the bell peppers, onion, paprika, cayenne and ½ teaspoon salt. Cook, stirring occasionally, until the vegetables are wilted and tender, 5 to 8 minutes.
  3. Add the vermouth and cook, scraping up any browned bits, until the wine has evaporated, about 1 minute.
  4. Add the tomatoes with juices along with the thyme, then bring to a simmer. Nestle the salmon fillets, skin-side up, in the mixture. Reduce to medium, cover and simmer, until the thickest parts of the fillets reach 115°F to 120°F, 6 to 8 minutes. If you want your salmon opaque throughout, cook a few minutes longer.
  5. Remove the pan from the heat. Using tongs, carefully peel off and discard the skin from each fillet. Using a wide metal spatula, transfer the salmon to serving plates, flipping each piece so the skinned side faces down.
  6. Bring the pepper mixture to a simmer over medium-high, add the chorizo and cook, stirring occasionally, until slightly thickened, 2 to 4 minutes. Taste and season with salt and pepper. Remove and discard the thyme, then spoon the mixture over and around the salmon and drizzle with additional oil.

http://www.lynnandruss.com

Salmon with Sweet Peppers and Chorizo

Never would I have conceived of assembling this eclectic group of ingredients, but WOW, it sure made a convert out of me! The rich flavor and firm texture of salmon paired perfectly with sweet peppers made into pipérade, a Basque relish-like stew of peppers, tomatoes, onion and garlic. Piment d’esplette is the authentic seasoning for pipérade, but instead Milk Street used a combination of sweet paprika and cayenne—both of which are probably already in your pantry.

And for smoky, meaty flavor, sauté slices of Spanish chorizo; the rendered fat helps cook the vegetables and the browned chorizo simmers with peppers for a few minutes at the end. For a medium doneness, cook the salmon until the center is translucent. To cook the fish until opaque throughout, simmer the fillets for a few minutes longer, or until the center reaches 125°F to 130°F

A few changes we made included using a single piece of salmon weighing one pound. Plus, the recipe called for only two ounces of Spanish chorizo, but with each link weighing three ounces, we included one entire sausage, which we thought was the perfect amount. The Hubs made the rice with a Spanish twist incorporating olive oil and a few smashed garlic cloves. Our side of asparagus not only lent healthy nutrients, it was a nice pop of color on the plate.

TIP: Don’t forget to place the salmon skin side up in the pan. This way, while the fillets cook gently in the pepper mixture, the skin, which is removed before serving, protects the surface from drying out. Also, don’t allow the pepper mixture to simmer vigorously while the fish is in the skillet. Medium heat should ensure a gentle simmer, but adjust the burner as needed.

Salmon with Sweet Peppers and Chorizo

  • Servings: 4
  • Difficulty: easy
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Ingredients

  • 4 6-oz. center-cut salmon fillets
  • Kosher salt and ground black pepper
  • 3 Tbsp. extra-virgin olive oil, plus more to serve
  • 2 oz. Spanish chorizo, quartered lengthwise and thinly sliced
  • 2 medium red or orange bell peppers (or 1 of each), stemmed, quartered lengthwise, seeded and thinly sliced crosswise
  • 1 medium red onion, halved and thinly sliced
  • 1 tsp. sweet paprika
  • ¼ tsp. cayenne pepper
  • ¼ cup dry vermouth or white wine
  • 14½ oz. can diced tomatoes
  • 3 large thyme sprigs

Directions

  1. Season the salmon on both sides with salt. In a 12-inch skillet over medium, combine the oil and chorizo and cook, stirring occasionally, until the oil has taken on a reddish hue and the chorizo begins to brown, 3 to 4 minutes. Using a slotted spoon, transfer the chorizo to a small plate and set aside.
  2. Set the skillet over medium-high and heat the fat until shimmering. Add the bell peppers, onion, paprika, cayenne and ½ teaspoon salt. Cook, stirring occasionally, until the vegetables are wilted and tender, 5 to 8 minutes. Add the vermouth and cook, scraping up any browned bits, until the wine has evaporated, about 1 minute.
  3. Add the tomatoes with juices along with the thyme, then bring to a simmer. Nestle the salmon fillets, skin-side up, in the mixture. Reduce to medium, cover and simmer, until the thickest parts of the fillets reach 115°F to 120°F, 6 to 8 minutes.
  4. Remove the pan from the heat. Using tongs, carefully peel off and discard the skin from each fillet. Using a wide metal spatula, transfer the salmon to serving plates, flipping each piece so the skinned side faces down.
  5. Bring the pepper mixture to a simmer over medium-high, add the chorizo and cook, stirring occasionally, until slightly thickened, 2 to 4 minutes. Taste and season with salt and pepper.
  6. Remove and discard the thyme, then spoon the mixture over and around the salmon and drizzle with additional oil.

http://www.lynnandruss.com

Recipe by Courtney Hill for Milk Street

Sear-Roasted Salmon Fillets with Chive-Shallot Butter

For deep flavor and a handsomely browned surface, the practice of pan-searing fish fillets on a hot stove and finishing them in the oven is your best bet. This luscious recipe is very simple and takes very little time to prep and cook.

The idea for the butter mixture is that the heat from the salmon will melt just enough of the butter to sauce it lightly and leave a small amount unmelted so it’s apparent when served at the table. Our side dish of Roasted Fennel with Orange-Honey Dressing was a perfect complement to the salmon.

TIP: A metal fish spatula is a great kitchen tool to have, especially if you often cook fish at home. The thin-gauge, flexible metal head is designed to flip and lift delicate fish fillets without tearing them.

Sear-Roasted Salmon Fillets with Chive-Shallot Butter

  • Servings: 4
  • Difficulty: easy
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Ingredients

  • 4 center-cut salmon fillets, about 6-8 oz. each
  • Kosher salt and freshly ground pepper
  • 2 Tbsp. peanut oil, grapeseed oil, or other neutral tasting oil

Chive-Shallot Butter

  • 1/4 cup dry white wine or dry vermouth
  • 1 Tbsp. finely chopped shallots
  • 1/3 cup coarsely chopped chives
  • Kosher salt
  • 4 Tbsp. unsalted butter, at room temperature
  • 1/2 tsp. Dijon mustard
  • 1 tsp. fresh lemon juice
  • Freshly ground balck pepper

Directions

  1. Position a rack near the center of the oven and preheat to 425° (400° convection). Let the salmon sit at room temperature as the oven heats.
  2. Set a 12-inch ovenproof skillet over medium-high heat and heat for 1-2 minutes. Meanwhile, pat the fish dry and season it liberally on all sides with salt and pepper.
  3. Add the oil to the skillet. When it begins to shimmer, lower in the filets one by one, skin side up. Sear, without disturbing, until one side is nicely browned, lifting with a metal spatula (or fish spatula if you have one) to check that it’s well seared before committing to flipping, 1-2 minutes. Flip the filets and immediately transfer the skillet to the oven.
  4. Roast until the thickest part of the filets are just firm to the touch, 5-7 minutes (or when an instant-read thermometer reads 130-135 for medium-rare). Carefully remove the skillet from the oven and serve the fish right away.
  5. For the Chive-Shallot Butter: Combine the wine or vermouth and shallots in your smallest saucepan. Simmer over medium heat until the liquid is mostly evaporated, about 5 minutes; keep an eye on it so that the shallots don’t scorch. Set aside to cool.
  6. Pound the chives with a 1/4 teaspoon salt in a large mortar to make a coarse paste (or grind in a small food processor).
  7. Place the butter in a mixing bowl and, using a wooden spoon or paddle beater, beat until smooth.
  8. Add the wine-shallot mixture, the pounded chives, and the mustard and lemon juice and stir until everything is incorporated. season with salt and pepper.
  9. If you plan to serve the butter within a few hours, scrape into a small ramekin; other wise cover and refrigerate. Let sit at room temperature for about 15 minutes before serving.

http://www.lynnandruss.com

Recipe from Molly Stevens “All About Roasting” cookbook.

Salmon Chraimeh

A fish dish that sneaks up on you like a thief. An unlikely menu description, but its a good translation of both the name and flavor of chraimeh, a Sephardic recipe in which fish is braised in oil, garlic and a spicy tomato sauce… so explains Jenn Ladd of Milk Street. That spicy sauce has a way of tricking you.

“The origin of the word chraimeh is the thief, or like a bastard. The spice comes at the end. It kind of surprises you.”

—Einat Admony, Tel Aviv native and New York City restaurateur

Start with easily accessible, affordable salmon fillets. Sliced jalapeño and scallions round out the aromatics, which are lightly browned in hot oil. For more distinct flavor, bloom whole cumin and coriander seeds, with ¾ teaspoon smoked paprika. Add to the mix diced tomatoes and their liquid, then nestle salmon fillets into the piquant sauce.

This weeknight easy dinner tops center-cut salmon fillets with chraimeh (pronounced KHRY-may), a simple and mildly spicy tomato sauce. The salmon cooks between 115°F and 120°F, which leaves the thickest part with some translucency. We like it a bit more well done at 125°F, so after simmering we removed the skillet from the heat and left the fillets in the covered pan until cooked to desired doneness, another 5 minutes or so.

Keep in mind, you don’t want to use fillets of widely varying thicknesses; they will require different cooking times. If unavoidable, begin checking the thinner fillets ahead of the thicker ones. Fresh mint and cilantro, as well as lemon and reserved scallion greens, finish the chraimeh. A drizzle of olive oil also gives it a final hit of richness.

The chraimeh would be equally as wonderful on halibut, bronzino, red snapper or even chicken or pork.

Salmon Chraimeh

  • Servings: 4
  • Difficulty: easy
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Ingredients

  • 4 6-oz. center-cut salmon fillets
  • Kosher salt and ground black pepper
  • 1 Tbsp. extra-virgin olive oil, plus more to serve
  • 4 scallions, thinly sliced, white and light green parts separated from dark green tops
  • 3 medium garlic cloves, thinly sliced
  • 1 jalapeño chili, stemmed, seeded and sliced into thin half-rings
  • 1 tsp. coriander seeds
  • 1 tsp. cumin seeds
  • ¾ tsp. smoked paprika
  • 1 14½-ounce can diced tomatoes
  • 2 Tbsp. finely chopped fresh mint
  • ¼ cup fresh cilantro leaves, lightly packed
  • Lemon wedges, to serve

Directions

  1. Season the salmon fillets on both sides with salt and pepper. In a 12-inch skillet over medium-high, heat the oil until shimmering. Add the white and light green parts of the scallions, the garlic and jalapeño. Cook, stirring occasionally, until lightly browned, about 2 minutes.
  2. Stir in the coriander, cumin and paprika, then cook until fragrant, about 30 seconds.
  3. Stir in the tomatoes, ½ teaspoon salt and ¼ teaspoon pepper. Bring to a simmer, then nestle the fillets, skin side up, in the sauce. Reduce to medium, cover and simmer for 6 to 8 minutes, or until the thickest parts reach 115°F to 120°F.
  4. Using tongs, carefully peel off and discard the skin from each fillet, then use a spatula to transfer to serving plates.
  5. If the sauce is watery, continue to simmer over medium-high until slightly thickened, 1 to 2 minutes.
  6. Off heat, stir in the mint and cilantro. Taste and season with salt and pepper. Spoon the sauce over the salmon, sprinkle with the remaining scallion greens, then drizzle with olive oil. Serve with lemon wedges.

http://www.lynnandruss.com

Recipe from Sandra Rose Gluck for Milk Street

Pan-Seared Salmon with Chili-Lime Mayonnaise

The original recipe by Daniel Gritzer from Serious Eats is finished under a broiler. However, we’ve recently been watching an online class from Milk Street highlighting a simple 3-step method which guarantees your fish will be moist, and decided this approach was the way to go.

Heating a skillet over medium-high, then lowering the temperature once the salmon is in the pan ensures a nice sear without the risk of scorching. And finishing the cooking off heat, using just the pan’s residual heat, ensures the fish stays moist and won’t overcook. Just remember not to place the salmon in the skillet with the skin facing down. Make sure the fish goes in flesh side down, and don’t fuss with it once they’re in. Cooking it undisturbed allows the fish to develop flavorful browning.

Pan-Seared Salmon

The topping coats the fish in a thin layer of flavorful mayonnaise seasoned with harissa chili paste and fresh lime, and works with either individual portions of fish or a large party-size fillet. For just the two of us, we cut the recipe in half. If you do not have harrissa, you could substitute either red curry paste or gochujang. Sriracha would give you heat, but your sauce mixture will be thinner because it’s not as dense as the other options.

It’s very likely you will have leftover chili-lime sauce. Don’t fret, it’s great on a crudité platter for dipping veggies, spreading on sandwiches, or as a salad dressing. We used ours a few days later as a topping for grilled hamburgers.

Pan-Seared Salmon with Chili-Lime Mayonnaise

  • Servings: 4
  • Difficulty: easy
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Ingredients

  • 1 cup mayonnaise
  • 2 tablespoons harissa chili paste, plus more if desired
  • Finely grated zest of 2 limes plus 2 teaspoons fresh lime juice
  • 1/2 teaspoon ground coriander seed
  • 2 pounds boneless center-cut salmon fillet, with or without skin and either whole or divided into individual portions
  • Kosher salt and freshly ground black pepper

Directions

  1. In a small bowl, stir together mayonnaise, harissa, lime zest and juice, and coriander seed. Season with salt and pepper; feel free to adjust flavor and heat level by adding more harissa, if desired.
  2. In a nonstick 12-inch skillet over medium-high, heat the oil until shimmering. Place the salmon flesh side down in the pan, then immediately reduce to medium. Cook, undisturbed, until golden brown, 4 to 6 minutes.
  3. Using a wide metal spatula, carefully flip the fillets, and remove from the heat.
  4. Spread the mayonnaise mixture over the fish fillets and immediately cover. Let stand until the thickest part of the fillets reach 120°F or are nearly opaque when cut into, about another 5 minutes for 1-inch-thick fillets or about 8 minutes if 1¼ inches thick.
  5. Transfer salmon to plates or a platter and serve.

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