Pan Fried Salmon With Shallot Mash And Cucumber Raita Recipes

Steps:

• Add the lime juice, lime zest, lemon juice, lemon zest, 3 tablespoons olive oil, parsley, cilantro, chives, garlic, shallot, capers, sugar and red pepper flakes into the jar of a blender. Pulse the ingredients until they are roughly chopped and begin to come together. Scrape down the sides with a spatula and continue to blend until smooth. Set aside until ready to use or transfer to an airtight container and refrigerate for up to a week.
• Season the salmon fillets all over with 1 teaspoon kosher salt and a generous amount of freshly ground black pepper.
• Heat the remaining 3 tablespoons olive oil in a large nonstick skillet over medium-high heat. Add the salmon, skin-side up, and cook untouched until the edges crisp and turn golden brown, about 4 minutes. Flip and continue to cook until firm when pressed, about 3 minutes. Transfer to a serving platter and spoon the salsa verde on top. Serve immediately.

Steps:

• Melt butter in a large, heavy skillet over medium heat. Pour in lemon juice and swirl the skillet to mix melted butter and lemon juice.
• Place salmon fillets, flesh side down, in the pan and cook until browned, about 3 minutes. Spoon lemon butter over the top of the fillets as they cook. Turn fillets over with a spatula and cook for an additional 1 or 2 minutes, depending on the thickness of the fillets. Season with salt and pepper.

Steps:

• If serving the shallots, combine shallots and oil in a small pot or skillet. Heat over medium and cook until shallots begin to sizzle and fry in the oil, 3 to 4 minutes. Continue cooking, swirling the pot or skillet occasionally, until the shallots begin to sizzle less and brown more, another 3 to 4 minutes. Once they're just starting to turn a nice golden brown, remove from heat. (They will continue to brown in the oil, so pull them before you think they're ready.) Use a slotted spoon or mesh strainer to transfer shallots to a paper towel-lined plate. Immediately season with lots of salt and set aside to cool.
• Heat oven to 325 degrees. Season salmon with salt and pepper and place in a large baking dish. Drizzle with olive oil and place in oven. Roast until the edges are opaque and the fish is just cooked through in the center, 10 to 12 minutes for medium rare, 15 to 18 minutes for more well done. Meanwhile, thinly slice half the lemon and pick out any seeds. (Save the other half of the lemon for serving alongside.)
• If serving the cucumbers, combine cucumbers, vinegar and Aleppo pepper in a small bowl. Season with salt and pepper and let sit a few minutes, tossing occasionally to evenly season. Drizzle with olive oil before serving.
• Remove salmon from oven and transfer to a large serving platter. (Alternatively, feel free to serve in the baking dish.) Scatter lemon slices over and nestle remaining lemon alongside for squeezing over. Sprinkle with flaky salt before serving with the cucumbers, shallots or both if you like, and perhaps quick pickles, buttered rice, jammy eggs or more fish (see note below).

Steps:

• 1. Bring salmon to room temperature 10 minutes before cooking. Toast sesame seeds in a small, dry skillet over medium heat, stirring and tossing, until fragrant and golden, about 4 minutes. Pour into a small bowl and cool.
• 2. Place cucumber, radishes, and jalapeno in a medium bowl. Finely grate ginger into bowl. Add 1 tablespoon oil, toasted sesame seeds, vinegar, sugar, 1 teaspoon salt, and sesame oil. Toss and set aside.
• 3. Heat a large skillet over medium-low heat. Season salmon with salt and pepper. Add remaining 1 tablespoon vegetable oil to pan; Increase heat to medium high. Place salmon, skin side up, in pan. Cook, without moving, until golden brown, about 4 minutes. Turn fillets over using a metal spatula and cook until firm to touch, about 3 more minutes. Transfer to plates or a platter and serve warm with cucumber salad.

Steps:

• First finely chop the shallots and soak in white wine vinegar. Set aside.
• For, the raita, sprinkle the cucumber lightly with salt and set aside to drain in a colander for 20 minutes.
• Pat the cucumber dry and mix with the yoghurt and coriander. Season with salt and freshly ground pepper.
• Cook the potatoes in a saucepan of boiling salted water until tender; drain and mash with butter and milk. Season with salt and freshly ground pepper. Drain the shallots and mix in with the mustard and parsley.
• Meanwhile, heat 1 tablespoon of olive oil in a heavy-based frying pan. Season the salmon with salt and freshly ground pepper and score the skin, using a sharp knife.
• Add the salmon skin side-down and fry for 3-4 minutes or until the skin is crispy.
• Turn the salmon over and cook for a further 1-2 minutes on the other side.
• Serve the salmon on a bed of shallot mustard mash with the cucumber raita. Drizzle the remaining olive oil over the salmon just before serving.

Steps:

• Sprinkle salmon with a moderate to generous amount of salt. Pepper as desired.
• Lightly coat salmon in flour on a plate.
• Place salmon in heated skillet over medium heat coated with roughly equal parts oil and butter (slightly more butter). It should start cooking at a slow to medium sizzle.
• Cover with a lid and cook until lightly browned, 4-5 minutes.
• Turn salmon, put lid back on, and reduce heat slightly. Cook another 5-7 minutes or until done.
• Can remain in pan with lid on and heat off for a little while until ready to serve.

Steps:

• To make salsa, first whisk lime juice and honey in medium sized bowl. Add mango, cucumber, onion, and jalapeno, and stir until well blended. Seal container and refrigerate for at least 1 hour before serving, to allow the flavors to mix. Season with salt to taste.
• To prepare salmon, mix cumin, 1/2 tsp salt, and pinch of cayenne pepper in a small bowl.
• Lightly coat both sides of the salmon in olive oil (spray or with brush).
• Sprinkle spice mixture on both sides of Salmon.
• Heat a small non-stick skillet over medium-high heat. Cook the salmon fillets until the outsides are lightly browned (1-2 minutes per side, depending on thickness). Then lower heat and cook until the fillets are pale-pink throughout (2-3 minutes per side).
• Season with salt, pepper, cayenne, to taste. Transfer fillets to a plate, and top each with 2 Tbsp of salsa mixture.

Steps:

• Halve each salmon fillet lengthways to form eight 'fingers'. Stir the scallions, black pepper and dill together on a plate, then press the salmon pieces into the mixture until lightly coated on all sides.
• Melt the garlic butter in a shallow pan over a medium heat, then carefully lower in the fish. Cook for 1min, then flip over and cook the other side for 1-2min until the flesh has just turned opaque.
• When the fish is cooked, remove the pan from the heat and spoon in crème fraîche. Leave it melting in the heat of the pan while you put the salmon on to plates, then spoon the sauce over to serve.

Steps:

• Place all ingredients in a bowl. It may be easier to warm the honey, as it is easier to blend with the other ingredients. Make sure the cucumber is drained well, otherwise your raita will be too watery. Mix well, and add to serving bowl.
• Sprinkle cumin over the top.
• Serve on top or on the side of your favorite Indian dish, or serve as a dipping sauce with naan bread.