Pan roasted wild salmon. You can't beat the flavor of wild salmon! This recipe pairs Thai flavors of lemongrass, coconut milk, and fragrant herbs with the rich, full flavors of the salmon. Sear the salmon well-everyone loves those golden crispy bites!
Place salmon in skillet skin side down. Transfer skillet to oven (do not turn fish over) and roast until. This video will demonstrate the proper technique for pan roasting a fillet of salmon, allowing you to achieve an even crust and succulent flesh. You can cook Pan roasted wild salmon using 8 ingredients and 4 steps. Here is how you cook it.
Ingredients of Pan roasted wild salmon
- It’s 1 table spoon of capers.
- It’s 50 g of butter.
- You need Portion of wild salmon.
- You need 4-6 of new potatoes.
- Prepare 1 of glove of garlic.
- It’s 1 of spring of rosemary & thyme.
- You need 3-5 of Trimmed tender stem broccoli.
- You need of Pea shoots (Garnish).
Rinse the salmon fillets and pat dry thoroughly with paper towels; season with sea salt. Heat the oil in a skillet over medium-high heat. Grape tomatoes sautéed with capers, shallot and cumin form a bright, chunky sauce for seared salmon. The recipe is from Ted Allen's cookbook, The Food.
Pan roasted wild salmon instructions
- First, you want to portion your salmon making sure it is prepped, trimmed & boneless. Wash your new potatoes & other ingredients that need a washing..
- Begin steaming your potatoes. Next step is to start making your caper butter by adding caper to your softened butter & seasonings to taste..
- Using a hot pan with a little oil, place the fish skin side down and press firmly (not to firm) on the fish to achieve an even crispy skin. Drop your broccoli into salted boiling water, take your steamed potatoes and quickly fry in some garlic, rosemary & thyme (I use salt & pepper also)..
- Add the caper butter to the nearly cooked fish basting till the finish (be careful not to burn the butter) Drain the oil off the new potatoes & excess water from the broccoli (squeeze freash lemon juice over the tender stem for extra flavours) Finally, plate up, add some pea shoots & enjoy..
This unassuming salmon didn't really grab anyone's attention while it sat on the table, but once it was tasted, everyone paused and quieted. Pan-Roasted Wild Salmon from America's "Last Frontier". The salmon is pan-roasted and topped with a vinaigrette dressing that combines extra virgin olive oil, champagne vinegar, shallots, lemon juice, and Dijon mustard. Here is a simple, easy preparation for salmon that allows wild-caught fish, especially, to shine. The foaming butter amplifies the richness of the flesh, while the jalapeños keep it in check, as soy sauce does to the fattiest sushi.