Pan-Seared Salmon
Duckie Ž
(Sauce preparation and cooking 25 minutes, salmon 10 minutes)
Salmon
1 tablespoon olive oil
1 pound center-cut salmon filet, cut into 4 4-oz. portions (1-11/4
inches thick)
Salt and freshly ground black pepper to taste
1 tablespoon finely chopped parsley
Yellow Pepper and Mustard Sauce (recipe follows)
To Cook Salmon:
1. Season the salmon with salt and pepper.
2. Set a large cast iron skillet over high heat. When a drop of water
sizzles and quickly evaporates, about 2 to 3 minutes, add the oil.
3. Tilt the pan to coat the bottom evenly with oil. When the oil is
shimmering and almost smoking, about 30 seconds, add the salmon, skin
side up. Cook over high heat for 1 minute. Reduce heat to medium-high
and continue cooking another 3 to 5 minutes. (You'll notice the color
of the salmon along the sides of the filets becomes opaque as it
cooks. Cooking time will vary depending on the thickness of each
piece. You want a crisp, golden brown color without burning the fish.
Salmon is sturdy, so don't be afraid to take a peek underneath to find
out when to turn it over onto the skin side.)
4. Using tongs or a spatula, turn the salmon over onto the skin side,
lower the heat to medium, and continue cooking until done, about 3 to
5 minutes, or until just opaque in the center.
5. To serve, spoon 1/4 cup warm sauce onto dinner plates and top with
a salmon filet. Sprinkle with parsley and serve immediately.
Serves 4.
Yellow Pepper-Mustard Sauce
2 cups roughly chopped yellow peppers
1/4 teaspoon salt, plus more to taste
2 tablespoons dijon mustard
1 teaspoon white wine
1/4 teaspoon corn starch
1/4 teaspoon sugar (more to taste)
Freshly ground black pepper to taste
To Make Sauce:
1. In a small saucepan, combine peppers, salt and 1 cup water. Bring
to a simmer and cook over medium heat, stirring occasionally, until
peppers are completely soft, about 15 minutes.
2. Add dijon mustard and puree the mixture in a blender or food
processor until smooth, about 1 minute.
3. Strain pureed mixture through a fine-mesh sleeve. Using a rubber
spatula or the back of a large spoon, press gently to extract liquid.
Scrape underside of sleeve to get as much puree as possible. Discard
any solids left in the sleeve.
4. In a small saucepan, bring the puree to a gentle simmer over
medium-low heat.
5. In a small bowl, blend cornstarch and white wine; add to the puree
and cook, stirring constantly, for 1 minute.
6. Season with sugar, salt and pepper to taste. Set aside while you
prepare the salmon.
(Sauce may be made ahead and kept refrigerated for up to 1 day.)
Makes about 1-1/4 cup.
Nutritional analysis -- 205 calories per serving: 23 grams protein; 11
grams fat (1.6 grams saturated fat); 3 grams carbohydrate; 205mg
sodium; 63mg cholesterol; 1 gram fiber.