PAN-SEARED SALMON WITH SUMMER SUCCOTASH
Provided by Giada De Laurentiis
Categories main-dish
Time 45m
Yield 4 servings
Number Of Ingredients 17
Steps:
- Preheat the oven to 350 degrees F.
- For the sauce: In a medium bowl whisk together the creme fraiche, mustard, lemon zest, lemon juice and salt. Cover with plastic wrap and set aside.
- For the salmon: Sprinkle the salmon fillets on all sides with the salt. Heat the olive oil in a large oven-proof skillet over medium-high heat. With tongs, gently place the salmon, flesh-side down, in the pan. Allow the salmon to cook, undisturbed, for 3 minutes to form a golden crust. Using a spatula, gently flip each fillet. Transfer the pan to the oven for an additional 5 minutes. Remove from the oven and cover with foil to keep warm.
- For the succotash: Heat the olive oil in a medium skillet over medium-high heat. Add the red peppers and shallots and cook for 4 minutes, stirring often with a wooden spoon. Add the corn, edamame and salt and cook for another 3 minutes. Remove the pan from the heat and stir in the kale, basil and lemon juice.
- To serve: Spread 2 tablespoons of the sauce in a circle on each serving plate. Top with 1/2 cup of the succotash, and a salmon fillet. Serve with sauce on the side if desired.
SALMON IN A COUSCOUS CRUST
Steps:
- Preheat the oven to 375 degrees F.
- In a large bowl, stir together the parsley, raisins, olives, capers, pine nuts, olive oil, and lemon juice and season with salt and pepper; stir in the couscous to moisten completely and season generously with salt and pepper.
- Put the salmon in a single layer in a smallish buttered gratin dish or baking dish (bottom measured 10 by 7 1/4 inches; 2.8 liter); the fillets should not touch one another. Sprinkle with salt and pepper and drizzle with a little olive oil. Now spoon the couscous mixture over the top of the fish so that it completely covers them and fills in the whole dish at the same time. Pour over the water. Drizzle with olive oil. Put the dish in the oven and bake 25 minutes. Use a large spoon to spoon out the salmon and the couscous.
- Note: 1 cup couscous plus 1 1/3 cups water is a better quantity to serve 2 if you have a smaller gratin dish or baking dish (remaining quantities are the same).
PAN SEARED SALMON AND COUSCOUS
A Cook's Illustrated recipe from "The Best 30 Minute Recipe". This one uses Israeli couscous, so take note. What's phenomenal is the lemon drizzle sauce. It ups the composition 10 fold.
Provided by gailanng
Categories Low Cholesterol
Time 30m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Preheat the over to 200 degrees. .
- Season salmon fillets with salt and pepper.
- Preheat 2 tablespoons olive oil to smoking over medium high heat in a nonstick 12 inch skillet.
- Place the fillets in the skillet (flesh side down if skin is on) for five minutes. Don't move them around. Wait to form a nice caramelized crust.
- Place seared fillets (flesh side "up" if skin is on) in a baking dish and put on the middle rack of your 200 degree oven for about 15 minutes. This will be long enough for the salmon to cook all the way through.
- Carefully wipe out the skillet with paper towels and put back on medium high heat. Add 1 tablespoon olive oil and heat until it shimmers.
- Add the couscous to the skillet and stir over the heat until the grains are toasted and light brown. (This is a little tricky. This can go from "raw" to "burnt" in about 2 minutes once the first grains turn tan).
- When the grains are toasted, add the shallots, lemon zest and minced garlic; stir and cook until fragrant ( 30 secs to 90 secs).
- Add the water to the skillet (slowly to avoid splattering) and let the mixture come to a boil. Cover the skillet and let cook for about 12 minutes (long enough for the couscous to absorb all the liquid).
- Once the salmon is in the oven and the skillet full of cous cous is simmering, make a lemon scented chive flavor "drizzling oil" by whisking together 2 tablespoons olive oil, the lemon juice and the minced chives. (This sauce makes the dish.).
- When salmon is cooked through and couscous has absorbed all the liquid, add the frozen peas to the cous cous and remove from heat. The peas will defrost in a couple of minutes (golden raisins work well, too).
- Serve the salmon fillets on beds of couscous and pour a bit of the drizzling lemon-oil over each serving. Salt and pepper to taste.
Nutrition Facts : Calories 384.8, Fat 14.1, SaturatedFat 2, Sodium 25.7, Carbohydrate 54.9, Fiber 4.3, Sugar 1, Protein 9.4
More about "pan seared salmon and couscous food"
PAN-FRIED SALMON WITH AROMATIC COUSCOUS | JERNEJ …
From jernejkitchen.com
5/5 (2)Category MainsCuisine NordicTotal Time 25 mins
- Add couscous to the bowl. Season with salt and pepper, add a tablespoon of olive oil. Stir to combine, then pour over just enough boiling water to cover the couscous (about 350 ml) Cover with a lid or a large plate and leave for about 10 minutes.
- Cut the eggplant around 1/2 cm (1/4 inch) deep into the skin to create a crosshatch pattern. Place a skillet over medium - high heat. Add a teaspoon of olive oil. Press the eggplant cut side down into the skillet. Cook for about 5 minutes on each side or until nice and soft.
- Chop the garlic and parsley. Slice the black olives on small pieces. Thinly chop the roasted red peppers and cooked eggplant. Add to the couscous in a bowl. Season to taste with salt and pepper. Add a tablespoon of olive oil, juice of half a lemon and zest of one lemon. Sprinkle with sesame seeds and fresh mint. Optionally add a teaspoon of tahini. Stir to combine.
- Using a paper towel pat dry the salmon fillets. Using a sharp knife score through the salmon, as seen on the photos. Place a frying pan over medium - high heat. When the pan is hot, add a teaspoon of olive oil and the salmon fillet, skin side down. After about 30 second, press the salmon fillet using the fish spatula to get the salmon skin flat which will result in a crispy skin. Cook for 3 - 4 minutes, depending on the thickness of the fillet, then turn the fillet, turn off the heat and cook for another minute.
PAN-SEARED SALMON WITH ISRAELI COUSCOUS - A THOUGHT …
From athoughtforfood.net
Estimated Reading Time 4 mins
PAN SEARED SALMON WITH TOMATO KALE PEARLED COUSCOUS
From easygourmetbyjackie.com
Cuisine AmericanTotal Time 30 minsCategory Quick And Easy
PAN-FRIED SALMON WITH TOMATO COUSCOUS | JAMIE OLIVER
From youtube.com
SALMON & COUSCOUS | FISH RECIPES - JAMIE OLIVER
From jamieoliver.com
RESTAURANT-STYLE PAN SEARED SALMON - ONCE UPON A CHEF
From onceuponachef.com
OUR BEST SALMON RECIPES THAT WILL MELT IN YOUR MOUTH
From canadianliving.com
PAN-SEARED SALMON OVER WHOLE WHEAT ISRAELI …
From blueapron.com
PAN SEARED SALMON - THE COZY APRON
From thecozyapron.com
PAN SEARED SALMON WITH ASPARAGUS, COUSCOUS
From thetastytravelers.com
PAN-FRIED SALMON WITH TOMATO COUSCOUS VIDEO - JAMIE OLIVER
From jamieoliver.com
PAN SEARED SALMON AND COUSCOUS - SIMPLE TASTY EATING
From simpletastyeating.com
EASY PAN SEARED SALMON - A COUPLE COOKS
From acouplecooks.com
PAN SEARED SALMON RECIPE, SIMPLY LOCAL - EATAHFOOD
From eatahfoodtt.com
PAN SEARED SALMON WITH COUSCOUS - BIGOVEN
From bigoven.com
HARISSA-SPICED SALMON WITH ISRAELI COUSCOUS - FOOD
From foodandwine.com
PAN-SEARED SALMON & COUSCOUS | YESCHEF
From yeschef.me
25 BEST SIDE DISHES FOR SALMON - INSANELY GOOD
From insanelygoodrecipes.com
CRISPY PAN SEARED SALMON WITH LEMON PARMESAN SAUCE
From wellseasonedstudio.com
EASY MARRY ME SALMON IN A CREAMY SUN-DRIED TOMATO SAUCE
From jennifercooks.com
MOROCCAN SALMON & COUSCOUS RECIPE | TESCO REAL FOOD
From realfood.tesco.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love