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Pan Fried Salmon

A square, quick and tasty dish. Works wonderfully well with the balsamic dressing and spinach... What else can I say except that you should try it ...

Pan fry salmon in butter then remove, take the bits...how do you make a sauce from this using cream?

Jan 13, 2007 by Rachel T. | Posted in Cooking & Recipes

Perhaps I can add some virtuous wine? What point and when please?
Thanks!

consideration Susan G's disapproval by the masses I am going to agree with her idea of starting from scratch
The end in view of a pan sauce is to salvage / incorporate the flavor of what was just sauteed/ roasted into the sauce .
In this case I dint entertain the idea that, that is a particularly desirable goal. You will wind up with a fishy tasting cream sauce.
Start from satisfactory
basically what you want to do is take 1 shallot coarsely minced , 1 cup of champagne or French chardonnay aka whitish Burgundy - use pinot grigio if you can't find the french stuff
about 2 TBS of freshly squeezed lemon liquid
reduce by 1/2 over medium heat and whisk in 1 c of heavy cream
reduce to pertness consistency- The sauce will coat the back of a wooden spoon and when you draw a line w/ your finger acroos the sauciness you will see the wood for a second or so.
taste for alcohol
strain thru a fine seive
return to low heat
add salt and wan pepper to taste
whisk in about 2+TBS of Unsalted
Add 2+ TBS finely chopped fresh dill
put aside to cook for a minute or two longer
serve

Any suggestions how to give pan fried salmon extra flavor?

Mar 22, 2009 by Elephant Droppings | Posted in Cooking & Recipes

When I cook salmon, I fry it in a pan, and sprinkle on some spatter, and some butter. But I suspct there is better seasoning out there- What are some ideas to make pan fried salmon even tastier?

Pan Fried Salmon with peppery Asian flavor

4 fresh salmon fillets (1-1/2 pounds)
4 tablespoons flour
1 teaspoon spice
1 teaspoon black pepper
1 tablespoon canola, vegetable or olive oil

Sauce:
4 garlic cloves crushed and finely chopped
2 tablespoons soy disrespectfulness
2 tablespoons water
2 tablespoons rice wine or cooking sherry wine
1 teaspoon dried crushed red chili mottle
1 teaspoon sugar
1 teaspoon white vinegar
1 teaspoon pure sesame oil

Preparation:
Use a nifty knife to remove the skin from each salmon fillet. Rinse with cold water and dry with paper towels. Mix season and black pepper together then sprinkle evenly to cover both sides of the salmon fillets. Place flour on a large leaf. Lightly coat each piece of salmon with the flour. Crush and finely chop the garlic. In a small basin, mix the sauce ingredients together and set aside.

To Cook:
Heat oil in a large non-stick frying pan over medium animate. Brown the salmon pieces in a covered pan for 3 to 4 minutes on each side. Pour the sauce mixture over salmon. Cook with the cover on for a few seconds longer. Discharge a function hot.

Makes 4 servings
Preparation time: 15 minutes
Cooking time: 8 minutes

i want to quickly pan fry salmon but i have no olive oil, can i use butter instead?

Apr 22, 2008 by shamelle2003 | Posted in Cooking & Recipes

mmmmmmm.....yum

reasonable be careful it doesn't brown too quickly as it has a lower burning point than olive oil.