Best 3 Seared Roasted Salmon Recipes

SEARED SALMON FILLETS WITH ROASTED FENNEL AND BALSAMIC LENTILS

Steps:

• Preheat broiler with rack placed 6 inches under the heat source. Place the bell peppers on a pan in the broiler. Cook, turning occasionally, until the skin is blackened on all sides. Remove from heat, and cool.
• Lower oven heat to 425 degrees. In a medium saucepan, combine the lentils and 6 cups water. Bring to a boil, lower heat to a simmer and cook until tender, about 40 minutes. Drain the cooked lentils, rinse with cool water and reserve. While lentils are cooking, prepare the fennel salad: in a medium mixing bowl, combine the fennel, garlic, 2 tablespoons of olive oil and salt and pepper. Place the mixture in a shallow oven-proof dish, and roast until the fennel is lightly browned, about 40 minutes. Remove fennel from oven, add lemon juice and reserve until serving time.
• Skin and seed the cooled bell peppers and cut into small dice. In a medium saute pan over medium heat, combine 1 tablespoon olive oil and shallots. Saute until shallots begin to soften, about 1 minute. Add lentils and diced peppers. Saute another minute, and remove from heat. In a small saucepan over low heat, simmer the balsamic vinegar until reduced by a third, about 2 minutes. Cool, add to the lentil mixture and toss gently. Set aside until serving time.
• Preheat oven to 425 degrees. Season salmon fillets with salt and pepper to taste. In a well-seasoned or nonstick skillet over high heat, place 1 tablespoon olive oil. Quickly sear the fillets so they are well browned on the surface, and remove from heat. Transfer to an oiled baking dish, and bake about 5 minutes or to taste.
• To serve, spread half of each plate with balsamic lentils, and half with roasted fennel salad. Top with a salmon fillet, and garnish with a sprig of fennel frond. Serve immediately.

SEARED & ROASTED SALMON RECIPE - (3.7/5)

Steps:

• Preheat oven to 425°F. Wash and then pat the salmon completely dry. Pierce a few small slits through the skin. Flip the filet to the other side, and season with kosher salt & pepper (sometimes I use Herbs de Provence). Heat an oven-proof skillet with 1 to 2 tablespoons olive oil. When the skillet is HOT (the oil is shimmering, but not smoking), place the salmon (skin side up) and allow to sear (don't touch this salmon) for 2 to 3 minutes. To check, lift a small corner and look for a golden crust. Flip the salmon, skin side down and put into the oven. Roast for about 5 to 7 minutes. Remove from the oven. You can make a beautiful pan sauce from the fond that is left behind.

SEARED SALMON WITH SPINACH AND CREAMY ROASTED POBLANOS

Steps:

• Roast the poblanos over and open flame or 4 inches below the broiler, turning regularly until blistered and blackened all over. About 5 minutes on open flame or 10 minutes in broiler. Place in a bowl, cover with a towel and let cool until handleable.
• Place the spinach in a microwavable bowl, cover it with plastic wrap, poke a few holes in the top and microwave on high until wilted, about 2 minutes. Set aside.
• Turn the oven on to its lowest setting. Heat the oil in a large skillet (preferable nonstick) over medium heat.
• Add garlic and cook til soft and lightly brown.
• Put garlic in blender.
• Rub the skin off the chiles and pull out the stem and seed pods. Rough chop and add to blender with the masa harina and milk. Blend till smooth.
• Return skillet to medium high meat. Sprinkle both sides of the fish with salt and pepper. Lay the fillets in the hot oil and cook until richly browned, about 2-3 minutes.
• Use a spatula to flip the fillets and cook until barely flakes when pressed firmly with a finger or the back of a spoon. You want it underdone.
• Move fish to oven safe plat and set in oven.
• With skillet still over medium high pour the mixture from the blender and whisk until it comes to a boil and thickens -- about 1 minute. Reduce heat to medium low and simmer, stirring frequently for 5 minutes. If thicker than cream, add a bit more milk. Taste and season with salt and pepper.
• Add spinach to the sauce and stir until it is warm and well coated.
• Plate fish with sauce under or over, your preference.
• Serve.