ach until smoking. Season the salmon and scallops to taste with
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.
f the fillet.
Place Salmon meat side down in hot
o 200 degrees. .
Season salmon fillets with salt and pepper
Place salmon in a large bowl with
Sprinkle salt and pepper on salmon.
Melt 1 T butter
ver medium-high heat. Pat salmon dry with paper towels; season
ven to 450\u00b0F Season salmon with 1/4 teaspoon salt
f each piece of salmon and arrangle he salmon, bacon side down
rown.
Add in the salmon, skin side down and top
PREP THE SALMON: Rinse and dry the salmon filet; divide into four portions
use it to marinade the salmon steaks for up to 1
f pepper.
Sprinkle the salmon with cumin and remaining salt
arm, covered.
Cook salmon:
Pat salmon dry and season with
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.
Drizzle sesame oil over salmon and rub over all sides
set aside.
Wipe the salmon dry with paper towels (to
Dust salmon with freshly ground pepper, flesh side up.
Heat oil in the pan on high heat until oil gets a little smoky.
Starting with pepper-side down, sear 3 minutes each side.
Remove salmon from pan and reduce heat to medium.
Immediately place balsamic vinegar in pan, where it will reduce quickly.
Add Dijon and mix until well blended.
Starting with pepper-side down, place salmon into glaze, coating both sides completely and turn fire off.
o 350\u00b0F.
Season salmon on both sides with salt
edium-high heat.
Sprinkle salmon with salt and pepper and