Facebook LinkedIn Email Pinterest Twitter Instagram YouTube Icon Navigation Search Icon Main Search Icon Video Play Icon Plus Icon Minus Icon Check Icon Print Icon Note Icon Heart Icon Filled Heart Icon Single Arrow Icon Double Arrow Icon BLT Icon TV Icon Close Icon Sorted BLT/Search Icon
Recipe

THE PAN-SEARED SALMON

Serves: 2
If they like it, it serves 2 otherwise  - thinking face emoji
Preparation time: 20 minutes
Cooking time: 12 minutes
Totaltime: 32 minutes

A Simple, quick weeknight meal. Can be doubled

Ingredients

  • two 8-oz salmon fillets with skin on
    Brine: 3 Tablespoons of salt dissolved in 4 cups of water
    1 teaspoon vegetable oil
    1 recipe Sauce beurre blanc
    Steamed red potatoes.
    parsley for garnish

Preparation

  • Immerse the salmon fillets in the cold brine for 15 minutes. Make the sauce while the salmon is in the brine.
    Remove from the solution, pat to dry the excess moisture ensures that the fillets will cook to a golden brown.

    Start the fillets skin side down in a cold oiled pan allows the interior to start cooking through gently; then, when the pan is fully hot, flip the fillets so that a crust can form on the flesh side and the fish can finish cooking through, about 10 minutes for a 1-inch thick fillet. Remove the skin.
    Serve with steamed potatoes and beurre blanc.
Have you tried the recipe?

The pan-seared salmon

Add Comment

* Required information
1000
Which is darker: black or white?

Comments (0)

No comments yet. Be the first!

The {Pageturner} E-Cookbooks Library -

The latest

France Complete E-cookbook

USA Complete E-cookbook

pizza Complete E-cookbook

summer Complete E-cookbook

breakfast Complete E-cookbook

dinner Complete E-cookbook