Tuesday, April 29, 2014
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MAX’S PAN SEARED WILD ALASKA KING SALMON
Serving: (2 to 4)
Prep: 5 Mins. |
Pan-Sear: 13 to 15 Mins.
Posted by Sandra
INGREDIENTS
***Remoulade Sauce:
1/3 cup ketchup (Max only uses Heinz)
1/3 cup mayonnaise
¼ teaspoon garlic powder
Ground pepper, to taste
½ teaspoon freshly lemon juice
***Salmon Fillets:
4 (8 oz.) boned, skin-on king salmon fillets, 1-1/2” thick (red and/or white)
olive oil
¼ teaspoon garlic powder
sea salt and ground pepper, to taste
--1/2 fresh lemon, cut into 4 wedges for serving
***Max’s Dinner included:
--2 cups of steamed rice, prepared according to package directions
--Ginger/soy sauce (Max’s favorite is the House of Tsang)
--2 ripe roma tomatoes, sliced
--Fresh sprigs of parsley for garnish
METHOD
Make ahead: First, the steamed rice. Also, separately prepare the remoulade sauce by whisking all ingredients in a small decorative bowl, and place in refrigerator for flavors to meld.
Meanwhile, when the steamed rice is about halfway done, heat the olive oil in a large nonstick skillet over medium-high heat. Brush the entire flesh side of salmon fillets with olive oil, and equally season them with garlic powder, sea salt; plus, rather generously with ground pepper. Place the salmon fillets into hot skillet presentation side down (flesh side), and sear, uncovered, for about 4 to 5 minutes without disturbing, until golden brown. Reduce heat to low, turn salmon fillets over so they are skin-side down, cover, and cook for 7 to 10 minutes, just until fillets are cooked through and flake easily with a fork.
To serve, place a salmon fillet on each of the four serving plates, and squeeze a wedge of fresh lemon over each of them. Place a mound of steamed rice on each plate, along with slices of fresh plum tomato, and a sprig of parsley for garnish. Place the ginger/soy sauce on the table for individuals to season their rice, as desired. Don’t forget the remoulade sauce to serve as an accompaniment for the salmon fillets. – Enjoy!
~~~~~~~~~~~~~~~~~~~~~
Tip: Cooking times may vary, depending upon thickness of salmon fillets. The ‘general rule of thumb’ is 10 minutes total per 1" thickness of fillet.
MAX’S PAN SEARED WILD ALASKA KING SALMON
 |
| Featured in the photograph: One Red and one White Wild Alaska King Salmon fillet... |
Prep: 5 Mins. |
Pan-Sear: 13 to 15 Mins.
Posted by Sandra
INGREDIENTS
***Remoulade Sauce:
1/3 cup ketchup (Max only uses Heinz)
1/3 cup mayonnaise
¼ teaspoon garlic powder
Ground pepper, to taste
½ teaspoon freshly lemon juice
***Salmon Fillets:
4 (8 oz.) boned, skin-on king salmon fillets, 1-1/2” thick (red and/or white)
olive oil
¼ teaspoon garlic powder
sea salt and ground pepper, to taste
--1/2 fresh lemon, cut into 4 wedges for serving
***Max’s Dinner included:
--2 cups of steamed rice, prepared according to package directions
--Ginger/soy sauce (Max’s favorite is the House of Tsang)
--2 ripe roma tomatoes, sliced
--Fresh sprigs of parsley for garnish
METHOD
Make ahead: First, the steamed rice. Also, separately prepare the remoulade sauce by whisking all ingredients in a small decorative bowl, and place in refrigerator for flavors to meld.
Meanwhile, when the steamed rice is about halfway done, heat the olive oil in a large nonstick skillet over medium-high heat. Brush the entire flesh side of salmon fillets with olive oil, and equally season them with garlic powder, sea salt; plus, rather generously with ground pepper. Place the salmon fillets into hot skillet presentation side down (flesh side), and sear, uncovered, for about 4 to 5 minutes without disturbing, until golden brown. Reduce heat to low, turn salmon fillets over so they are skin-side down, cover, and cook for 7 to 10 minutes, just until fillets are cooked through and flake easily with a fork.
To serve, place a salmon fillet on each of the four serving plates, and squeeze a wedge of fresh lemon over each of them. Place a mound of steamed rice on each plate, along with slices of fresh plum tomato, and a sprig of parsley for garnish. Place the ginger/soy sauce on the table for individuals to season their rice, as desired. Don’t forget the remoulade sauce to serve as an accompaniment for the salmon fillets. – Enjoy!
~~~~~~~~~~~~~~~~~~~~~
Tip: Cooking times may vary, depending upon thickness of salmon fillets. The ‘general rule of thumb’ is 10 minutes total per 1" thickness of fillet.
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