Best 6 Pan Fried Salmon With Cannellini Bean Purée Recipes

PAN-FRIED SALMON

Steps:

• Bring the salmon to room temperature 10 minutes before cooking.
• Warm a large nonstick skillet with oil over medium-low heat. Season the fish with salt and pepper. Raise the heat to medium-high. Place the salmon, skin-side up in the pan. Cook until golden brown on 1 side, about 4 minutes. Turn the fish over with a spatula, and cook until it feels firm to the touch and the skin is crisp if desired, about 3 minutes more.
• The skin can be served or removed easily with a knife or spoon.
• Transfer to a plate and serve as desired.

PAN-FRIED SALMON WITH CANNELLINI BEAN PURéE

Steps:

• Reserve a few rocket leaves for serving then put the remaining rocket, spinach and watercress in a salad bowl. Add the cherry tomatoes and set aside.
• To make the cannellini bean purée, put the beans, garlic, lemon juice, thyme, oil and 2 tablespoons of water in a food processor or blender. Season with salt and pepper, to taste, then process to a smooth, soft purée. Add a little more water, if necessary. Transfer to a saucepan and heat gently for about 5 minutes, stirring frequently, until piping hot. Alternatively, put the purée in a microwaveable bowl, cover and cook on high for about 4 minutes, stirring halfway through, until piping hot. Let stand for 1 minute before serving.
• Meanwhile, to cook the salmon fillets, heat the oil in a non-stick frying pan. Add the garlic and fry gently for 1 minute. Add the salmon and cook for 5-8 minutes, turning once halfway through.
• Drizzle the salad with a little balsamic vinegar, season to taste with salt and pepper and toss well. Put a spoonful of cannellini bean purée on each of 4 warmed serving plates. Put the reserved rocket leaves on top, followed by the salmon. Drizzle with a little extra virgin olive oil. Serve immediately with the salad.
• Variation: The bean purée would be delicious with most grilled foods. Try chicken, turkey, large prawns or tuna. Use other beans or a mixture of two or three types and keep the purée slightly chunky, if you prefer.

PAN-ROASTED SALMON WITH FENNEL PUREE

Steps:

• For the fennel: In a medium saucepan, cover the fennel with cold salted water. Place over high heat, bring to a boil, and then lower to a simmer. Cook until very tender, about 10 minutes. Drain well and place in a food processor. Add the olive oil, yogurt and salt. Puree until smooth, scraping down the sides as needed.
• For the salmon: Heat the olive oil in a large skillet over medium-high heat. Sprinkle the salmon fillets with the salt. Place the fillets in the pan, flesh-side down, and sear undisturbed for 3 to 4 minutes to create a golden brown crust. Gently flip, and cook for another 2 minutes.
• Salad: In a small bowl, mix together the chopped fennel fronds and parsley and the crispy capers.
• To plate, spread a little of the fennel puree on each of 4 plates. Top with a salmon fillet. Place a little salad on top of each salmon. Squeeze a bit of lemon over the top if desired. Serve immediately.
• Heat 1/4-inch vegetable oil in a small, straight-sided skillet over medium-high heat until it shimmers when swirled. (You can make sure the oil is hot enough by adding one caper to the oil; if it immediately starts to sizzle and pop, the oil is hot enough.) Add the capers to the hot oil and fry until they have popped open and turned golden brown and crispy, about 1 minute. With a slotted spoon, remove the capers to a paper-towel-lined plate to drain.

PAN-ROASTED SALMON WITH WHITE BEAN PURéE

Steps:

• For the brown butter: In a small skillet, melt 8 tablespoons butter over medium low heat until brown and bubbly with a nutty aroma. As the butter cooks, the milk solids will separate on the bottom and turn brown. Remove from heat, add lemon zest, lemon juice, and a pinch of salt, and set aside.For the white bean puree: In a small saucepan, heat 1 tablespoon butter over medium heat, add the minced shallot and saute until soft and translucent. Add white beans and chicken stock and bring to a boil. When boiling, remove from heat and add to a blender along with a few pinches of salt and 1 tablespoon of olive oil. Puree, scrape into a small bowl, and cover with the butter wrapper to prevent a skin from forming on the top.
• Cook the salmon: Trim the thin belly flaps off the salmon (save for another use), so the pieces are uniform in size. Season with salt and wrap in paper towels to remove any moisture. In a skillet over medium heat, add 1 tablespoon olive oil, and then two salmon fillets, skin side down. (Hold the fish in place for several seconds so the skin doesn't curl.) Cook for 3 minutes; then flip and add 1 tablespoon olive oil, ginger, and bay leaves. Baste the fish by tilting the pan and spooning the juices over the fish as it cooks, 1 more minute. Remove, set aside, and repeat with remaining fish fillets. Discard ginger and bay leaves.
• Finish the dish: In the same skillet the fish was cooked in, heat 1 tablespoon olive oil over medium/high heat. Add the bok choy and a pinch of salt and cook for 1 1/2 minutes, until soft. To serve, place a large dollop of white bean puree on a platter and a few spoonfuls of bok choy next to it. Add pecans and drizzle the brown butter on top. Finish by placing the salmon, skin side up on top, and serve.

SALMON WITH WHITE BEANS

Steps:

• In a large skillet, heat oil over medium. Add beans, zest, and rosemary and saute until fragrant, 1 minute. Add broth and salmon to skillet and season with salt and pepper. Cover and cook until salmon is opaque, about 10 minutes. Sprinkle with parsley and serve with lemon wedges.

PAN-FRIED SALMON

Steps:

• Melt butter in a large, heavy skillet over medium heat. Pour in lemon juice and swirl the skillet to mix melted butter and lemon juice.
• Place salmon fillets, flesh side down, in the pan and cook until browned, about 3 minutes. Spoon lemon butter over the top of the fillets as they cook. Turn fillets over with a spatula and cook for an additional 1 or 2 minutes, depending on the thickness of the fillets. Season with salt and pepper.