Best 4 Pan Seared Salmon With Citrus Vinegar Glaze And Green Beans Recipes

SEARED SALMON WITH CITRUS-SOY GLAZE

Steps:

• Toss first 4 ingredients in large bowl to combine. Whisk vinegar, 1/4 cup canola oil, 1 tablespoon soy sauce and sesame oil in medium bowl. Set vinaigrette aside.
• Heat remaining 1 tablespoon canola oil in heavy large skillet over medium-high heat. Sprinkle salmon with salt and pepper; add to pan. Cook salmon until brown on 1 side, about 4 minutes. Turn and cook until opaque in center, about 2 minutes longer. Transfer salmon to plate; tent with foil to keep warm. Add ginger and garlic to same skillet. Sauté 1 minute over medium-high heat. Add orange and lime juices and 1 teaspoon soy sauce; boil until mixture is reduced to 1/4 cup glaze, about 3 minutes. Remove from heat. Rewhisk vinaigrette. Add to vegetable mixture and toss to coat. Divide equally among plates. Place 1 salmon fillet atop vegetables on each plate. Drizzle glaze over salmon and serve.

PAN SEARED SALMON WITH HARICOTS VERTS SALAD

Steps:

• First blanch the haricots verts in salted boiling water until al dente (or cooked to your liking). Once this is done, drain the beans into a strainer or colander and then they should be shocked by dunking the strainer of beans into a waiting bowl of ice water to stop the cooking process, which will also help them retain a great color. Drain and set aside in refrigerator until needed.
• Place 1 of the limes in a small microwave-safe bowl and microwave it until the essential oils in the skin are released. These limes will be hot coming from the microwave, so you can let them cool before squeezing them. Turn on the blender and through the feed tube, add the rosemary, tarragon, cilantro, stone-ground mustard, rice wine vinegar, and fresh ginger, and blend together until a smooth paste has formed. At this point the limes should be cool enough to squeeze. With the power on, add the lime juice through the blender feed-tube, and then very slowly add the oil and water until the mixture thickens and can coat the back of a spoon. Adjust the seasoning with salt and pepper. Set aside in refrigerator until needed. (When chilled, the dressing should resemble something like mayonnaise.)
• Reserve some of the dressing to drizzle on the plate later. Then, mix the beans, tomato, and onions with the dressing (adjusting the amount to your preference) and refrigerate for only a couple of hours. (Don't mix too far ahead, because the salad ingredients will bleed and you will have a very runny dressing).
• Heat a large saute pan or heavy skillet for about 3 minutes over high heat. Season the salmon fillets with your choice of seasoning. Add the oil carefully, a little bit at a time, to the pan swirling it around to coat the sides. Place the salmon, flesh side down, and leave untouched for about 3 minutes. (Do not shake the pan! You are trying to get the fish's natural sugars to come to the surface in this browning process.) After about 3 minutes, use a spatula to turn the fish over and cook the other side. The fish will cook quickly, although cooking time will vary according to the thickness of the fillet. Do not overcook it. When you touch the flesh and it springs back, it is done. Remove the fish to a platter and let it rest for a couple of minutes. This rest time is very important; it will allow the juices to flow back into the fish. (Don't worry, it won't get cold!)

PAN-SEARED CRISPY SALMON

Steps:

• 1. Season the fish on both sides with salt and pepper. Heat 3 tablespoons of the olive oil in a saute pan. Place the salmon, skin-side down, in the pan and cook (without moving the fish) until the skin is crispy, about 4 to 5 minutes. Reduce the heat, turn the salmon, and continue to cook for another 3 to 4 minutes.
• 2. Meanwhile, heat the remaining tablespoon oil in another saute pan over medium heat. Add the garlic, shallots, and leek; saute for 3 to 5 minutes until the leak begins to soften.
• 3. Add the cannellini beans and the wine; bring to a gentle simmer. Add the butter. Season to taste with salt and pepper.

SEARED SALMON WITH BALSAMIC GLAZE

Steps:

• Stir together vinegar, water, lemon juice, and brown sugar.
• Pat salmon dry and season with salt and pepper.
• Heat oil in a 12-inch nonstick skillet over moderately high heat until hot but not smoking. Increase heat to high and sear salmon, skin sides up, until well browned, about 4 minutes. Turn fish over and sear until just cooked through, 3 to 4 minutes more.
• Transfer salmon to plates and carefully add vinegar mixture to skillet (liquid will bubble vigorously and steam). Simmer, stirring, until thickened and reduced to about 1/3 cup, about 2 minutes.
• Spoon glaze over salmon.