They are healthful and easy to prepare, require little time to cook and take well to all manner of spices. In this straightforward recipe, adapted from the New York chef Katy Sparks, you start with salmon fillets, liberally rub them on one side with a mixture of ground coriander, cloves, cumin and nutmeg, and then brown them in a very hot pan so the spices form a crust.
For the best results, use fillets of equal sizes, cook them to medium rare, and use freshly ground spices. Yes, spices can go stale. Rating: 5 stars. This was a very tasty way to prepare Salmon! I added just a couple things when fixing mine: I used sea salt instead of regular salt, and used a little less than the recipe called for, and also added a chopped up clove of garlic to the butter in the saucepan. I allowed the butter and garlic to simmer a few minutes before added the filets. It was delicious!
Read More. Most helpful critical review b-detty. Rating: 2 stars. Reviews: Most Helpful. I used a frozen salmon fillet that I'd put in the fridge the night before. Absolutely delicious!
And my first time making salmon, too! I'm making it a second time this week! If making any fish from frozen, you must pat it dry with paper towels before you cook! Rating: 4 stars. Tom Mayville. I'm 80 years old and I live alone. And up here in the Eureka area we have a salmon season when it's possible.
I like my food simple and this has to be the most simple salmon recipe ever! I had a pound and a half of salmon steaks vacuum sealed in my freezer I had caught them three years ago.
Eaten raw, it tastes a lot like licorice, but when cooked, it gives the salmon a light, spring-like taste that really goes so well with the richness and freshness of salmon. Fennel seeds can be used in place of fresh fennel when it is not available. The seeds have a very similar flavor to cooked fennel and add a deeper flavor to the salmon.
Tarragon has a distinctive taste, with flavors of licorice and anise. It is very much a personal preference herb, as many people do not like the flavor in savory dishes, but for those who do, it is a wonderful addition to a salmon dish.
Unlike many other tarragon spices, these tarragon leaves are authentic French and you can really taste the difference. You can use it sparingly when cooking salmon, so this bottle will last a good amount of time in the kitchen. Parsley is a juicy and green-tasting herb that uplifts the taste of salmon really well. It is so easy to find parsley to use, and you can also easily grow some indoors as well.
Not only can you cook with the parsley, but it makes for the perfect garnish, sprinkled over the salmon fillet when it is cooked. Flat parsley leaves are processed from aromatic flowering parsley plants and hold a mild aromatic flavor with a slightly bitter taste.
Mixed in with other herbs, or used as a garnish, the parsley will be so useful for many different methods and recipes for cooking salmon. Sage is one of the herbs that should be used lightly.
It gives the salmon an earthy, aromatic flavor, but adding too much to the salmon could overpower the wonderful flavor of the fish. The rubbed sage from Spice Islands has a warm spicy flavor and does not contain any added sugars or fillings. A small amount of rubbed sage is all you need to give your salmon the flavor you want.
Basil does go great with salmon, particularly when it is paired with lemon or lime juice. Just a small amount works to bring out the rich flavor of the salmon. Remember to try different basil varieties, as they all have different tastes, such as sweet basil, Thai basil, and holy basil.
This bottle of organic basil packs a wonderful flavor and gives salmon a good boost of flavor when added with lemon or lime juice, or when blended in with other spices to make a flavorful baste for the salmon fillet. Bay leaves are good to use if you are making a salmon dish with other ingredients, such as a bake.
The end result is salmon with a crispy "blackened" exterior and a tender, buttery inside. While it may appear burnt, the dark colored and deeply flavored seared crust is a result of the charred spices on the outside of the fish. It does not taste burned at all! There is no single recipe for a classic blackened salmon seasoning, but most blends include some or all of the following ingredients: thyme, oregano, paprika, cayenne, onion powder, garlic powder, salt and pepper.
Blackened salmon that's served in restaurants is often pretty spicy. The benefit of making your own seasoning at home is that you can pick the flavors that you like most, and you can control the amount of spice in your dish.
Keep the heat relatively mild by cutting the cayenne in half. For a spicier piece of fish, increase the cayenne in your seasoning blend. As written, this blackened salmon recipe tastes zesty and slightly smoky thanks to the cumin and smoked paprika , and spicy -- but not too spicy.
I consider this a 5-ingredient recipe not counting the salt, pepper or olive oil. Here is an overview of the ingredients that you'll need, but as always, the full set of measurements and specific cooking instructions are included in the recipe box at the bottom of this post.
This easy recipe only requires about 5 minutes of prep and less than 10 minutes to pan blacken the salmon in a hot cast iron skillet! Dinner will be on the table before you know it There are a variety of ways to enjoy this healthy blackened salmon. For instance, add the flaked salmon to tacos and top with mango salsa.
The Cajun-flavored fish is also delicious in Blackened Salmon Pasta with Alfredo sauce , or on toasted sandwich rolls with a creamy remoulade or tartar sauce , lettuce and tomato. Leftover salmon will keep in an airtight container in the refrigerator for days. The cooked salmon can be frozen for four to six months , too. Thaw cooked salmon in the refrigerator or immersed in cold water. Use cooked, thawed salmon in salads or as a substitute for canned salmon in casseroles, pasta dishes, sandwiches or wraps.
I love to use the leftover blackened salmon to make salmon salad with mayonnaise, finely-diced celery, pickle relish and salt. It's delicious scooped with crackers or tucked inside sandwiches!
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