Coat a large skillet with olive oil and place over medium heat.
When hot, add the fillets to the pan skin side down; season with salt and pepper.
Cook for 7 minutes until the skin is nice and brown.
Turn the fish over and cook for 7 minutes on the other side.
Keep warm while preparing the sauce.
In a small bowl whisk together sour cream, dill, lemon juice, shallot, red pepper flakes and horseradish.
Season with salt and pepper. Serve the sauce over the pan-seared salmon.
ach until smoking. Season the salmon and scallops to taste with
live Oil in a small pan over medium heat.
Lightly
o 200 degrees. .
Season salmon fillets with salt and pepper
Drizzle sesame oil over salmon and rub over all sides
s dissolved, then boil, swirling pan occasionally, until mixture is a
fork. Remove fish from pan and keep warm. Wipe drippings
uts (gently toss and shake pan occasionally); then place in a
inutes.
Place salmon fillets in a flat-bottomed pan or casserole
ogether. Chill.
Heat grill pan and large wok or large
he bottom of a saute pan with oil, heat on medium
f pepper.
Sprinkle the salmon with cumin and remaining salt
Heat saute pan with oil until smoking.
Dust salmon in seasoned flour and pan sear in oil until brown on both sides. Transfer to sheet pan and finish in a 350\u00b0 oven for 12 minutes.
Heat the olive oil in a non-stick skillet over medium-high heat. Add the salmon and sear each side for about one minute.
Reduce heat to low, sprinkle salmon with pepper then pour in the wine and 2Tbsp of the lemon juice. Cover and cook until and the salmon is opaque throughout, about 10 minutes. Transfer the salmon onto plates or platter.
Add the remaining lemon juice, capers and peppercorns to the skillet and cook while stirring about two minutes. Spoon the pan juices over the salmon and serve.
ver medium-high heat. Pat salmon dry with paper towels; season
o 350\u00b0F.
Season salmon on both sides with salt
ormed; set aside.
Season salmon with salt and pepper.
use it to marinade the salmon steaks for up to 1
Heat 2 Tbsp. of the oil, add chopped scallions and saute in a large frying pan until nearly cooked.
Add garlic and saute until soft.
Add mushrooms and chicken broth.
Simmer until liquid is reduced by half.
Transfer to a small saucepan, but do not clean out the frying pan (any liquid still coating the side of the pan will add to the flavor of the salmon).
Preheat a large heavy skillet over medium heat for 3 minutes.
Coat salmon with olive oil. Place in skillet, and increase heat to high. Cook for 3 minutes. Sprinkle with capers, and salt and pepper. Turn salmon over, and cook for 5 minutes, or until browned. Salmon is done when it flakes easily with a fork.
Transfer salmon to individual plates, and garnish with lemon slices.