Chuckwagoncookies Pan Seared Crispy Skin Salmon Food

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CHUCKWAGONCOOKIE'S PAN SEARED CRISPY SKIN SALMON



ChuckWagonCookie's Pan Seared Crispy Skin Salmon image

The blend of spicy and citrus puts this salmon into ChuckWagon Cookie's "best of" category! Durkee makes a Citrus Rub which is great, but hard to find. So for the Citrus Spice Mix, use some lemon pepper, dried orange peel, salt, sugar, a bit of dill, dried garlic and dried onion.

Provided by ChuckWagonCookie

Categories     Oven

Time 2h10m

Yield 2 serving(s)

Number Of Ingredients 8

2 (6 ounce) salmon fillets, skin on (about 6-8 oz each)
5 tablespoons olive oil
1 tablespoon cajun seasoning
1 tablespoon citrus mixed spice (see recipe description)
1 small garlic clove, sliced very thinly
1 shallot, sliced very thinly
5 grape tomatoes, sliced thinly. (Roma finely diced works too)
1 teaspoon lemon juice

Steps:

  • Mix the Olive Oil, cajun spice mix and citrus mix together well and let sit for 20 minutes to let flavors be absorbed by the oil. Mix in the lemon juice.
  • Smear onto the flesh side of the salmon, place both together skin side out in plastic bag and marinate in refrigerator for up to 4 hours.
  • Place cast iron or oven safe heavy bottom skillet over high heat, with no oil.
  • Preheat oven to 425 degrees.
  • Meanwhile, remove salmon from marinade. Feel free to add a light coat of cajun and citrus spices. Dot the fleshy side with the sliced shallot, garlic and tomato.
  • When skillet is very hot, add a light coat of vegetable oil. If it smokes, it's hot enough.
  • Place salmon skin side down in skillet and let it cook for 2 1/2 minutes.
  • DO NOT move it or bother it -- just walk away and let it cook.
  • After 2 1/2 minutes, place skillet in preheated oven and let cook until internal temperature of the salmon reaches 132 degrees. Remove from oven and let rest for about 5 minutes.
  • Goes well with pasta or rice!

PAN-SEARED CRISPY SALMON



Pan-Seared Crispy Salmon image

Provided by Food Network

Number Of Ingredients 9

4 6-ounce salmon filets, with skin
Kosher salt
3 tbsp olive oil
1 tsp minced garlic
2 tbsp diced shallot
1 large leek, white part only, washed well and diced
1-1/2 cups shelled fresh cannellini beans, cooked
2 cups white wine
1 tsp unsalted butter

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.

CRISPY SKIN SALMON



Crispy Skin Salmon image

The new year is always a perfect time to try something completely new. I'm posting it here so I don't lose it...sounds interesting! The cook times are estimates ... times weren't available on the website.

Provided by marisk

Categories     Vegetable

Time 1h

Yield 2 serving(s)

Number Of Ingredients 22

1 cup brown rice
1 teaspoon olive oil
2 cups water
1 lime wedge, juice
1 garlic clove, smashed
3 teaspoons fresh cilantro, chopped
1 teaspoon extra virgin olive oil
2 cups edamame, shelled, blanched, and cooled
1 1/2 teaspoons ground cumin
1/8 cup onions, finely minced or 1 shallot
1 garlic clove, chopped
salt and pepper
2 tablespoons extra virgin olive oil
10 ounces salmon fillets, skin on
salt and pepper
2 tablespoons parsley, chopped
1 garlic clove, chopped
1/2 teaspoon red chili pepper flakes, crushed
1/2 teaspoon dried oregano
3 tablespoons distilled vinegar
1/4 cup extra virgin olive oil
1 pinch salt

Steps:

  • RICE:.
  • Place the rice and oil in a rice cooker.
  • Mix well. Add in the water, lime juice and garlic clove.
  • Cook according to manufacturer's instructions.
  • After cooking, let rice sit for 20 minutes and stir in cilantro.
  • EDAMAME:.
  • Heat the olive oil to the smoking point in a pan.
  • Add in the edamame and let it sit for 1 minute.
  • Add in the shallots and garlic and cook for 2 minutes.
  • Season with salt and pepper.
  • SALMON:.
  • Heat the oil to just smoking in a pan.
  • Season the flesh side of salmon with salt and pepper.
  • Place the filet in he pan skin down.
  • Let it cook for 5 minutes. You should see the oil sizzling and the flesh cooking from the bottom up.
  • When the flesh looks like it has cooked about half the way up, flip the fish over and cook for 20 seconds.
  • Remove.
  • CHIMICHURI SAUCE:.
  • Combine ingredients together and use as a garnish on meats, poultry and fish.

Nutrition Facts : Calories 1305.5, Fat 70.5, SaturatedFat 9.6, Cholesterol 72.9, Sodium 235.2, Carbohydrate 104.2, Fiber 15, Sugar 1.5, Protein 69.4

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