Seared Salmon with Buttered Green Onions

Hey there!!!

I’m back with a recipe that is worth the wait! :) Well…at least I hope so! Turns out, getting ready for a baby is hard work. And time consuming work. Time consuming work that leads to #1 not that much time to make delicious foods and baked goods and #2 even less time to blog! But I haven’t forgotten you – I promise!

This recipe is based off of one my mom used to make all the time when I was a kid. Last month when we were up in Seattle, we stocked up on fresh, wild caught, Copper River Salmon so we’ve been enjoying it pretty much weekly since we’ve been back. I thought I’d get to try out some new salmon recipes with all the fillets we got, but I made a huge mistake. This was the recipe first and now my husband won’t let me make it any other way!

But who could blame him? How bad can a recipe be when it starts like this…

Am I right?!?! :)

This recipe is a perfect weeknight meal – cooks up in a jiffy and you can even use one pan to make it if you want – less clean up = more time to watch the bachelorette!

The key to this dish isn’t the butter (although it helps!), it’s really, really good salmon. If you don’t have a bunch straight from Seattle, don’t worry! Head on down to your local seafood market and grab some wild caught Alaskan Salmon and it will be just as delicious.

Searing the salmon couldn’t be easier. My husband and I have a favorite seafood restaurant in San Francisco called Gigi’s. They make all kinds of seafood all kinds of different ways, but our favorite is the pan seared. The salmon gets a nice crispy crust and as an added bonus it cooks up really fast!

While the salmon is cooking (or right after if you want to use the same pan!) cook up the green onions. Melt the butter in a skillet and add the chopped green onions. Cook until soft and translucent. Pretty easy huh?

When the onions are done, top the salmon with a big scoop of onions (don’t forget to scoop up some of that butter!). You’ll have a dish you’ll want to make again and again.

Enjoy!

Recipe: Seared Salmon with Buttered Green Onions

Ingredients

  • 1 pound wild salmon, cut into 2 fillets
  • 1 bunch green onions, chopped
  • 4 tablespoons unsalted butter
  • 1 tablespoon extra virgin olive oil
  • salt and pepper

Instructions

  1. Preheat a skillet over medium high heat. Add oil, let oil preheat for about 30 seconds.
  2. Season salmon with salt and pepper. Add salmon to oil, skin side up. Cook 4-5 minutes per side. Until crust forms and inside is just barely cooked though.
  3. Heat butter in a skillet over medium heat. When butter is melted, add chopped onions. Cook, stirring occasionally for 5 minutes, until onions are translucent.
  4. Serve salmon with a big scoop of onions and butter, season again with salt and pepper to taste.

Pan Seared Salmon with Garlic Basil Oil

Oh hey there!

I’ve told you guy before, one of my favorite kitchen challenges is trying to make meals that you can imagine jumped right off a restaurant menu. I think you could order this pan seared salmon off of any menu and be very happy with your choice!

The beauty of this dish is in using good quality ingredients and letting them shine. Garden fresh basil, good extra virgin olive oil, and fresh, wild salmon.

Mmmmm I love salmon. I could eat it every day. Plus, who doesn’t need more omega-3′s in their life??? My Aunt Kathy and Uncle Jack live in Alaska and fish for salmon all the time. Sometimes, when we’re really lucky, they bring some with them when they come to visit. It is the best. Enough to make a sun loving California girl consider moving up to the Last Frontier…buuut I think I’ll just stick to visits from Aunt Kathy and Uncle Jack! It’s not quite the same, but these days, you can find really good wild salmon at most grocery stores. Even though it is a bit pricier, I would encourage you to give it a try. Once you do, you won’t go back!

There are millions of ways to cook salmon, but for this recipe, I think pan searing is perfect. You want to get the pan super hot before pouring in some oil and placing down the salmon. This will get you a nice crispy crust on the salmon which is the perfect bed for the garlic basil oil to be drizzled on.

Speaking of the garlic basil oil…

It is literally just like it sounds! Garlic, basil, evoo. If you have the time, make it a few hours before you are going to serve it because as it sits the flavors really sink in and it just gets that much better.

Restaurant quality food at home, and all in under 20 minutes! Sounds pretty darn good to me! How ’bout you?? :)

Enjoy!

Pan Seared Salmon with Garlic Basil Oil
Author: 
 
Serves 2
Ingredients
  • 2 4-8 oz salmon fillets
  • 1½ cups loosely packed basil leaves
  • 1 large garlic clove
  • ⅓ cup good extra virgin olive oil + 1 tablespoon
  • salt & pepper
Instructions
  1. To make the garlic basil oil: In a blender combine garlic, basil, evoo, and ½ teaspoon each salt & pepper. Blend until smooth. Set aside until ready to use.
  2. For the salmon: Heat a medium skillet over medium high heat for about five minutes. Add 1 tablespoon evoo and let heat 30-60 seconds. Season salmon fillets with salt and pepper and place in hot pan (you should hear a loud sizzle here!). Cook 4-5 minutes per side, until crispy crust forms and flesh is opaque.
  3. Remove salmon from pan and drizzle with garlic basil oil.

 

Wasabi, Ginger, and Sesame Crusted Ahi Tuna

Happy Monday!

Have I got a Monday night dinner for you. I don’t know what it is about Monday, but I always like to start the week off with a light, healthy, but still super delicious dinner. I think it’s because it just kicks the week off to a great start. Or…it might be because I want to compensate for the too many glasses of wine I drank over the weekend. Maybe it’s a little bit of both :)

One of my favorite kitchen activities is to try to make “restaurant” meals at home. This tuna looks very impressive and tastes great, but is extremely easy to prepare in the comfort of your own kitchen.

Ahi tuna is one of my go-to orders at restaurants. I know it is a lighter option, and I love the taste and texture of the fish. Because ahi is usually served raw (or mostly raw), I love the combo of the raw interior and the seared, crunchy exterior. So, I decided to try and recreate one of my favorite “eating out” meals at home.

For this recipe, I used wasabi and grated ginger as the glue to adhere the sesame seeds to the tuna.When you grate ginger it becomes so fine it almost disintegrates, but the bold flavor of the ginger remains and really sinks into the fish. I love the flavor of wasabi and I like spicy, but if you aren’t familiar with wasabi be careful! It is strong! One of my favorite things to do when my allergies get really bad is to eat sushi with LOTS of wasabi because it totally clears out your sinuses. This recipe can too, if you aren’t careful!

Once you have your tuna crusted, make sure your pan and oil are really hot, then simply sear the tuna for about 2-3 minutes per side. If you aren’t into raw fish, you can prepare the tuna the same way and just cook it through, about 6 minutes per side.

I also made an easy-as-pie wasabi cream to serve along with the tuna. Wasabi. Greek Yogurt. Stir. Done. Doesn’t get much easier than that!

Start your week off right with this dish. Impress your friends with a restaurant quality meal. Or just enjoy it with a glass of wine. :)

Enjoy!

Wasabi, Ginger, and Sesame Crusted Ahi Tuna
Author: 
 
Ingredients
  • 2 ahi tuna fillets
  • 2 tablespoons white sesame seeds
  • 2 tablespoons black sesame seeds
  • 2 tablespoons grated ginger
  • ½ teaspoon wasabi
  • 1 tablespoon vegetable oil (for cooking)
Instructions
  1. Pat ahi fillets dry with a paper towel
  2. Using your fingers, rub the wasabi and ginger into both sides of the tuna fillets
  3. Mix sesame seeds together and stir to combine
  4. Sprinkle seeds on both sides of the tuna
  5. Preheat the oil in a skillet over medium high heat
  6. Sear tuna 2-3 minutes per side for medium rare (cook approx. 6 minutes per side for well done tuna)

 

 

Oven Roasted Salmon and Leeks

Happy Friday!

Do you have some leeks leftover?? This is a quick and easy “one pan” meal – kinda like a one pot meal but using a sheet pan instead! :)

The flavor of the leeks works perfectly with the salmon, and the cook at almost exactly the same rate, so you just have to throw everything together, pop it in the oven, and less than a half hour later, dinner is served!!

Continue reading →

Grilled Cilantro Salmon Tacos

HAPPY FRIIIIDAY!!!!

I hope everyone out there had a wonderful week! I have had a loooong week and I am so looking forward to the weekend! This weekend I am headed up to wine country for a wine, food, and friend filled weekend with my hubby and 6 other friends. Even though it is supposed to pour down rain all weekend I can’t contain my excitement! I loooove wine country and can’t wait to try some new wines, enjoy some old favorites, and catch up with friends, rain or not!

Speaking of rain…because of all the rain we’ve been having here in California lately, I’ve been doing lots of cooking on my grill pan. I always prefer BBQ-ing, but in a pinch (or a drench!) the grill pan works great and gives you that “off the grill” feel without torturing yourself your husband by grilling in the rain. :)

These salmon tacos have TONS of flavor. Fish tacos most commonly are made with white fish, but I love salmon and it is a bit sturdier than white fish to hold up to the marinade and the grill pan.

First off, get your marinade ready…

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Shrimp and Tofu Fried Rice

It’s time to spice things up.

Last night on the phone my dad commented to me that he thinks I need to do some more experimentation with Asian food for the blog. Well dad, this one’s for you!!!

I actually love Asian flavors – salty, tangy, spicy, sweet – and one of my go to meals is a throweverythinginthepan stir fry. But I have to say my knowledge of real authentic asian cooking is pretty minimal. And, since I made this fried rice recipe up, if you are looking for something that will transport you to the streets of Shanghai, this isn’t exactly it…but it is pretty darn good! Continue reading →

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