PAN-FRIED SALMON
This Pan-Fried Salmon recipe from Food Network Kitchen is all about the method: Start with a hot skillet for crispy skin and to prevent sticking.
Provided by Food Network Kitchen
Categories main-dish
Time 27m
Yield 4 servings
Number Of Ingredients 3
Steps:
- Bring the salmon to room temperature 10 minutes before cooking.
- Warm a large nonstick skillet with oil over medium-low heat. Season the fish with salt and pepper. Raise the heat to medium-high. Place the salmon, skin-side up in the pan. Cook until golden brown on 1 side, about 4 minutes. Turn the fish over with a spatula, and cook until it feels firm to the touch and the skin is crisp if desired, about 3 minutes more.
- The skin can be served or removed easily with a knife or spoon.
- Transfer to a plate and serve as desired.
PAN-FRIED SALMON
Have a perfectly cooked salmon fillet, complete with crisp skin, ready in under 10 minutes. Serve with a side of buttery, seasonal green veg for a filling supper
Provided by Esther Clark
Categories Dinner, Main course, Supper
Time 6m
Number Of Ingredients 4
Steps:
- Generously season the salmon fillets with salt and pepper. Put the oil and butter in a non-stick frying pan over a medium heat, swirling around the pan until melted and foaming, then turn up the heat. Once the butter starts bubbling, add the salmon fillets to the pan, skin-side-down, and fry for 3 mins until crisp. Flip the fillets over, lower the heat and cook for 2 mins more, then drizzle with the lemon juice. Transfer the salmon to a plate and baste with any of the buttery juices left in the pan.
Nutrition Facts : Calories 524 calories, Fat 44 grams fat, SaturatedFat 15 grams saturated fat, Carbohydrate 0.3 grams carbohydrates, Sugar 0.3 grams sugar, Fiber 0.3 grams fiber, Protein 31 grams protein, Sodium 0.17 milligram of sodium
PAN-FRIED SALMON WITH CREAM-DILL SAUCE
Salmon tastes great pan fried, and combined with this delicious creamy sauce with mustard and dill, it turns into a gourmet meal - and it's ready in 20 minutes to boot! You can use fresh or frozen salmon.
Provided by Lena
Categories Main Dish Recipes Seafood Main Dish Recipes Salmon Salmon Fillet Recipes
Time 20m
Yield 4
Number Of Ingredients 8
Steps:
- Season salmon with salt and pepper and sprinkle with some of the lemon juice.
- Heat a large skillet over medium-high heat. Melt butter and oil together in the hot skillet. Add salmon; pan-fry for 3 minutes. Flip and cook until salmon is almost cooked through, 3 to 5 minutes.
- Sprinkle remaining lemon juice onto one side of the pan. Add mustard and dill and mix. Pour in cream, mix with a spoon, and tilt pan so sauce runs around the salmon fillets. Cook for a few minutes until sauce thickens. Season with salt. Serve salmon with sauce.
Nutrition Facts : Calories 345 calories, Carbohydrate 2.6 g, Cholesterol 127.2 mg, Fat 26.6 g, Protein 23.3 g, SaturatedFat 13.2 g, Sodium 245.6 mg, Sugar 0.2 g
PAN-FRIED SALMON
A simple, straightforward, quick recipe for pan-fried salmon. Besides salmon fillets, all you need is butter and fresh lemon juice.
Provided by Ita
Categories Main Dish Recipes Seafood Main Dish Recipes Salmon Salmon Fillet Recipes
Time 10m
Yield 4
Number Of Ingredients 4
Steps:
- Melt butter in a large, heavy skillet over medium heat. Pour in lemon juice and swirl the skillet to mix melted butter and lemon juice.
- Place salmon fillets, flesh side down, in the pan and cook until browned, about 3 minutes. Spoon lemon butter over the top of the fillets as they cook. Turn fillets over with a spatula and cook for an additional 1 or 2 minutes, depending on the thickness of the fillets. Season with salt and pepper.
Nutrition Facts : Calories 177.5 calories, Carbohydrate 0.7 g, Cholesterol 64.6 mg, Fat 9.6 g, Protein 21.1 g, SaturatedFat 4.6 g, Sodium 131.8 mg, Sugar 0.2 g
PAN-FRIED SALMON IN CURRY CREAM SAUCE
This is a very easy and yummy salmon recipe for 2. I usually serve it with basmati rice and salad. Perfect for during the week.
Provided by heidi_k
Categories Main Dish Recipes Seafood Main Dish Recipes Salmon Salmon Fillet Recipes
Time 20m
Yield 2
Number Of Ingredients 6
Steps:
- Combine cream, curry powder, lemon juice, and ginger in a skillet and bring to a boil over medium heat. Reduce heat to low and slide salmon into the cream. Cover and simmer until fish flakes easily with a fork, about 12 minutes depending on the thickness of the fillets. Flip 1 to 2 times while cooking. Season with salt and pepper.
Nutrition Facts : Calories 335.7 calories, Carbohydrate 3.2 g, Cholesterol 130.2 mg, Fat 26 g, Fiber 0.5 g, Protein 22.2 g, SaturatedFat 14.7 g, Sodium 152.3 mg, Sugar 0.2 g
BREADED PAN-FRIED SALMON
I love this recipe, it is absolutely delici-oso! These breaded pan-fried salmon fillets are best served with steamed rice and spring mix salad, or broccoli florets and mashed potatoes, or on a toasted roll for a sandwich.
Provided by ShareWithMe
Categories Main Dish Recipes Seafood Main Dish Recipes Salmon Salmon Fillet Recipes
Time 35m
Yield 6
Number Of Ingredients 9
Steps:
- Heat oil to 350 degrees F (175 degrees C) in a cast iron skillet over medium heat.
- Whisk cornmeal, flour, seasoned salt, lemon pepper, kosher salt, and white pepper together in a medium bowl.
- Crack eggs into a separate bowl; beat about 10 seconds. Dip salmon fillet into the eggs and coat completely. Dredge salmon in the cornmeal mixture to cover completely. Shake off excess.
- Lower salmon carefully into the hot oil in batches of 2 or 3. Fry, flipping halfway, until a golden brown crust forms, 8 to 10 minutes. Transfer to a plate lined with 3 to 4 sheets of paper towels to drain. Repeat with remaining salmon.
Nutrition Facts : Calories 379.8 calories, Carbohydrate 36.2 g, Cholesterol 144.1 mg, Fat 11.2 g, Fiber 1.8 g, Protein 31.3 g, SaturatedFat 2.4 g, Sodium 1619.4 mg, Sugar 0.8 g
PAN-FRIED SALMON RECIPE BY TASTY
One of the fastest, easiest ways to cook salmon is to simply fry it in a pan for a few minutes. All you need is a skinless salmon filet, your seasoning of choice, and some olive oil. After heating the oil, place the filet in a pan and watch the color change to a lighter pink until it's fully cooked. Garnish with lemon and thyme and pair with your favorite vegetable side for a delicious and healthy dinner.
Provided by Robin Broadfoot
Categories Lunch
Time 30m
Yield 1 serving
Number Of Ingredients 6
Steps:
- Heat oil in a nonstick skillet.
- Season salmon with salt and pepper.
- Lay the salmon on the skillet and watch the color rise to about two-thirds of the way up the salmon. Flip the salmon once and cook until done to taste, roughly 2-4 minutes longer.
- Serve with lemon and thyme (optional).
- Enjoy!
Nutrition Facts : Calories 624 calories, Carbohydrate 11 grams, Fat 49 grams, Fiber 3 grams, Protein 34 grams, Sugar 3 grams
PAN-FRIED SALMON CAKES
Don't use thin pretzels in this recipe--they'll make the cakes too salty.
Provided by Martha Stewart
Categories Food & Cooking Breakfast & Brunch Recipes
Time 1h
Yield Makes 8
Number Of Ingredients 8
Steps:
- Break pretzels into pieces; pulse in a food processor until finely ground. (You should have 1/2 cup.)
- In a medium bowl, combine mayonnaise, egg, dill, scallions, and lemon zest. Fold in ground pretzels and salmon until just combined. Cover and refrigerate until firm, about 30 minutes. Using a 1/4 cup measure, form mixture into 8 cakes, each about 1/2 inch thick.
- Heat a large skillet over medium-high. Add 1 tablespoon oil. Cook 4 cakes, flipping once, until golden brown and crisp, about 3 minutes a side. Repeat with remaining oil and cakes. Sprinkle with dill and serve, with lemon wedges.
PAN-FRIED SALMON WITH GREEN-COCONUT CHUTNEY
Coastal flavors from India permeate this crispy-skin salmon. The coconut chutney carries the buzz of ginger and green chile, while a drizzle of tadka - a hot, bright red oil infused with mustard seeds, curry leaves and Aleppo flakes - is the crowning glory of the dish. For perfectly crisp skin, resist the urge to fidget with the fish until the appropriate amount of time has passed; the skin will start to crisp at the edges and the fillet will release with ease. Use fresh or frozen coconut to make the chutney. (Desiccated coconut simply doesn't work as well here.) You can use freeze-dried curry leaves instead of fresh, but you might need to double or even triple the amount, as their intensity is noticeably weaker in comparison.
Provided by Nik Sharma
Categories dinner, lunch, seafood, main course
Time 25m
Yield 2 servings
Number Of Ingredients 14
Steps:
- Prepare the chutney: In a food processor, blend the coconut, cilantro, chile, ginger and lime juice with 2 to 3 tablespoons of water for a couple of seconds to get a coarse mixture. Add a little water (about 1 tablespoon) if needed to loosen. If you prefer a smoother texture, blend the ingredients in a high-speed blender until smooth. Taste and season with salt. Transfer to a bowl. (This chutney can be made a day in advance and stored in an airtight container in the refrigerator for up to 3 days.)
- Prepare the salmon: Place the salmon skin-side down on paper towels. Heat the ghee and oil together in a medium skillet over medium and swirl the pan to coat the surface well. When the pan is hot, season the fillets on both sides with salt and place them in the skillet, skin-side down. Reduce the heat to medium-low and let the fish cook undisturbed for 8 minutes, until the edges of the skin start to turn crispy and golden brown.
- Tilt the skillet slightly and, using a spoon, collect the hot fat that collects at the edge and ladle it over the top of the fish several times. Continue basting the fish until the tops turn opaque and a digital thermometer inserted into the center of the fish reads 125 degrees, about 2 minutes. (The exact cooking time will vary depending on the thickness of the fillet.) Use a spatula or a pair of kitchen tongs to carefully release the fish from the pan. (It should release easily if the skin is crisp.)
- To serve, divide the chutney between two serving plates. Place the cooked fish on top, skin-side up.
- Prepare the tadka: Heat the oil in a small saucepan over medium. When the oil is hot, drop in one or two mustard seeds; they should sizzle if the oil is hot enough. Add the remaining mustard seeds and swirl. The seeds should pop, and turn fragrant in 30 to 45 seconds. Add the curry leaves and cover the saucepan with a lid, swirl the contents of the saucepan, cook for 15 seconds until the curry leaves release their aroma. Remove from heat, add the red-pepper flakes and let the mixture sit for 1 minute. Pour the oil and spices over the fish and the chutney. Serve immediately.
PAN-FRIED SALMON CAKES
If you ever have leftover salmon, this recipe is a way to repurpose, reuse, and recycle! Bonus: Even my son, who doesn't really care for salmon, loved these cakes!
Provided by Bibi
Categories Appetizers and Snacks Seafood Fish Cake Recipes
Time 30m
Yield 4
Number Of Ingredients 13
Steps:
- Stir egg, Dijon mustard, mayonnaise, Worcestershire sauce, salt, and pepper together in a large bowl. Add red bell pepper, onion, and parsley; mix well. Gently stir in salmon and 1/2 cup crushed crackers.
- Form the mixture into 8 cakes; lightly coat each side with additional 1/4 cup crushed crackers.
- Heat olive oil and butter over medium heat in a 12-inch skillet. Fry salmon cakes until golden brown, about 4 minutes per side. Transfer cakes to a plate lined with a paper towel to drain. Serve immediately.
Nutrition Facts : Calories 440.4 calories, Carbohydrate 12 g, Cholesterol 130.2 mg, Fat 30.2 g, Fiber 0.8 g, Protein 29 g, SaturatedFat 8.1 g, Sodium 681.2 mg, Sugar 1 g
PAN-FRIED SALMON CROQUETTES
When you feel like fish, you can enjoy these salmon croquettes from many of the ingredients already in your pantry.
Provided by adrianprince@yahoo.com
Time 45m
Yield 12
Number Of Ingredients 7
Steps:
- Combine salmon, eggs, and onion in a bowl. Season with cayenne and salt; mix well. Place fish fry in another bowl.
- Heat oil in a skillet over medium-high heat.
- While the oil heats, place a large spoonful of salmon in the palm of your hand and form an oval croquette patty. Place croquettes in the fish fry and flip over to coat. Repeat to form remaining croquettes.
- Working in batches, place croquettes in the hot oil and cook until edges have browned, about 5 minutes. Flip and cook the other side, about 5 minutes. Remove to a paper towel-lined platter and repeat to cook remaining batches.
Nutrition Facts : Calories 236.3 calories, Carbohydrate 9.7 g, Cholesterol 95.9 mg, Fat 9.2 g, Fiber 0.2 g, Protein 26.6 g, SaturatedFat 2.1 g, Sodium 754.1 mg, Sugar 1.3 g
PAN-FRIED SALMON WITH GREEN GODDESS TZATZIKI
Provided by Giada De Laurentiis
Categories main-dish
Time 1h40m
Yield 4 servings
Number Of Ingredients 13
Steps:
- For the tzatziki: Combine the yogurt, mayonnaise, basil, chives, tarragon, vinegar, salt and pepper in a food processor. Blend until the herbs are finely chopped and the sauce is pale green. Scrape the sauce into a bowl.
- Coarsely grate the cucumber using the large holes of a box grater onto a paper-towel-lined-plate; pat dry. Mix the cucumber into the tzatziki. Add salt and pepper to taste. The tzatziki can be made 4 hours ahead, covered and chilled, and stirred before serving.
- For the salmon: Sprinkle the salmon with salt and pepper. Heat the oil over medium-high heat in a large skillet. Cook the salmon, skinned-side-up, until golden brown, about 4 minutes. Flip the fish using a fish spatula and cook for 2 minutes for medium doneness.
- Serve warm, at room temperature or chilled with the tzatziki. To serve chilled, cool, cover, and chill up to 1 day.
Nutrition Facts : Calories 472 calorie, Fat 28 grams, SaturatedFat 5 grams, Cholesterol 121 milligrams, Sodium 540 milligrams, Carbohydrate 6 grams, Fiber 1.5 grams, Protein 51 grams, Sugar 4 grams
PAN-FRIED FRESH SALMON CAKES
From Cook's Illustrated. Great salmon cakes using fresh salmon. Mix in 2 Tbsp of freshly grated parmesan, if desired. The panko coating keeps the salmon cakes crispy! Add a salad and soup to round out a great meal.
Provided by dmcpherr
Categories < 60 Mins
Time 36m
Yield 8 serving(s)
Number Of Ingredients 12
Steps:
- 1. Locate and remove any pin bones from salmon flesh, (see related Quick Tip). Using sharp knife, cut flesh off skin, then discard skin. Chop salmon flesh into 1/4- to 1/3-inch pieces and mix with chopped bread, mayonnaise, onion, parsley, salt, and lemon juice in medium bowl. Scoop a generous 1/4-cup portion salmon mixture from bowl and use hands to form into a patty measuring roughly 2 1/2-inches in diameter and 3/4-inch thick; place on parchment-lined baking sheet and repeat with remaining salmon mixture until you have 8 patties. Place patties in freezer until surface moisture has evaporated, about 15 minutes.
- 2. Meanwhile, spread flour in pie plate or shallow baking dish. Beat eggs with 1 1/2 teaspoons vegetable oil and 1 1/2 teaspoons water in second pie plate or shallow baking dish, and spread bread crumbs in a third. Dip chilled salmon patties in flour to cover; shake off excess. Transfer to beaten egg and, using slotted spatula, turn to coat; let excess drip off. Transfer to bread crumbs; shake pan to coat patties completely. Return now-breaded patties to baking sheet.
- 3. Heat remaining 1/2 cup vegetable oil in large, heavy-bottomed skillet over medium-high heat until shimmering but not smoking, about 3 minutes; add salmon patties and cook until medium golden brown, about 2 minutes. Flip cakes over and continue cooking until medium golden brown on second side, about 2 minutes longer. Transfer cakes to plate lined with paper towels to absorb excess oil on surface, if desired, about 30 seconds, and then serve immediately, with one of the sauces that follow, if you like.
PAN-FRIED HONEY-GARLIC FROZEN SALMON
Surprise--you don't need to thaw those frozen salmon fillets from the supermarket before cooking them. That's right: Simply add the fish to a preheated skillet and cook away, then make a simple sweet and savory sauce from garlic, honey, soy sauce and rice wine vinegar for drizzling. Trust us, this recipe will convince even non-seafood lovers that salmon is their new favorite dish.
Provided by Food Network Kitchen
Categories main-dish
Time 20m
Yield 4 servings
Number Of Ingredients 7
Steps:
- Rinse the salmon under cool water and pat dry with paper towels.
- Heat the oil in a large nonstick skillet over medium heat. Place the salmon skin-side up in the skillet, leaving room in between. Cook until the salmon is browned on the first side, about 4 minutes.
- Flip the salmon with a spatula and season with salt and pepper. Reduce the heat to medium, cover and cook until the salmon is opaque throughout and flakes easily when you insert a paring knife between the layers, 7 to 9 minutes. Transfer the salmon to a plate.
- Reduce the heat to low. Add the garlic to the skillet and cook, stirring, until golden brown, about 30 seconds. Add the honey, soy sauce and vinegar and cook, stirring occasionally, until thickened, about 5 minutes. Return the salmon to the skillet and turn to coat in the sauce. Serve the salmon drizzled with the sauce.
PAN-FRIED SMOKED SALMON WITH GREEN BEANS & CHIVES
A well-balanced meal for a supper treat
Provided by Good Food team
Categories Lunch, Supper, Dinner
Time 30m
Number Of Ingredients 10
Steps:
- In a large bowl, mix together the mustard and sugar, then stir in the vinegar and gradually whisk in the vegetable oil and olive oil until they are completely mixed. Stir in the chives.
- Cook the potatoes in a large pan of boiling water for 8-10 mins until just undercooked, then throw in the beans and continue to cook for 4-5 mins until the beans and potatoes are done. Drain the vegetables and toss with most of the dressing.
- Heat a dash of olive oil in a large non-stick stick frying pan until very hot and 'flash fry' the salmon for a moment until it just changes colour. Pile the beans and potatoes onto plates, lay the salmon on top, then drizzle with a little of the leftover dressing.
Nutrition Facts : Calories 488 calories, Fat 29 grams fat, SaturatedFat 4 grams saturated fat, Carbohydrate 34 grams carbohydrates, Sugar 3 grams sugar, Fiber 4 grams fiber, Protein 24 grams protein, Sodium 3.83 milligram of sodium
PAN-FRIED CAJUN SALMON
Cajun seasoning adds a deliciously spicy flavour to salmon fillets accompained by a refreshing salsa!
Provided by English_Rose
Categories Cajun
Time 15m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Brush the salmon fillets with lemon juice and pan fry for 4-5 minutes, skin side up. Turn, brush again with lemon juice, and sprinkle with the Cajun Seasoning.
- Fry for a further 4-5 minutes, until the salmon is cooked through.
- Meanwhile, mix the pepper, onion, cucumber and tomatoes in a bowl. Stir in the olive oil, vinegar and cilantro and season to taste.
- Serve the salmon and the salsa with your choice of green vegetables.
Nutrition Facts : Calories 455.8, Fat 14.8, SaturatedFat 2.3, Cholesterol 165.4, Sodium 221.1, Carbohydrate 13.5, Fiber 2.8, Sugar 5.8, Protein 65.5
PAN-FRIED SALMON WITH WATERCRESS, POLENTA CROUTONS & CAPERS
Heart-healthy salmon is ideal for a dinner party. Use pre-cooked polenta to make this main course recipe even easier
Provided by Stephen Terry
Categories Dinner, Main course
Time 30m
Number Of Ingredients 7
Steps:
- Cut the polenta into approximately 1.5cm cubes, toss in flour and fry in a little oil until slightly coloured. Keep warm.
- Heat oven to 190C/170C fan/gas 5. Heat the remaining oil in a non-stick pan and fry the salmon portions for 1 min on each side until lightly golden, then transfer to a non-stick baking tray and cook in the oven for 8-10 mins. Test the fish to see if it is cooked by pushing a cocktail stick into the top of it. If the fish offers resistance, then it is not fully cooked and will need further cooking. When cooked, remove from the oven and set to one side.
- Dress the watercress with a little olive oil and a few drops of lemon juice. Scatter the polenta croutons and capers over each salmon fillet and serve with the watercress.
Nutrition Facts : Calories 367 calories, Fat 22 grams fat, SaturatedFat 4 grams saturated fat, Carbohydrate 13 grams carbohydrates, Sugar 1 grams sugar, Fiber 2 grams fiber, Protein 31 grams protein, Sodium 0.66 milligram of sodium
PAN-FRIED SALMON WITH CANNELLINI BEAN PURéE
This is so good, healthy and really quite easy to put together, and of course, it's low-gi! Recipe by Rachael Anne Hill.
Provided by kelly in TO
Categories Lunch/Snacks
Time 22m
Yield 4 serving(s)
Number Of Ingredients 15
Steps:
- Reserve a few rocket leaves for serving then put the remaining rocket, spinach and watercress in a salad bowl. Add the cherry tomatoes and set aside.
- To make the cannellini bean purée, put the beans, garlic, lemon juice, thyme, oil and 2 tablespoons of water in a food processor or blender. Season with salt and pepper, to taste, then process to a smooth, soft purée. Add a little more water, if necessary. Transfer to a saucepan and heat gently for about 5 minutes, stirring frequently, until piping hot. Alternatively, put the purée in a microwaveable bowl, cover and cook on high for about 4 minutes, stirring halfway through, until piping hot. Let stand for 1 minute before serving.
- Meanwhile, to cook the salmon fillets, heat the oil in a non-stick frying pan. Add the garlic and fry gently for 1 minute. Add the salmon and cook for 5-8 minutes, turning once halfway through.
- Drizzle the salad with a little balsamic vinegar, season to taste with salt and pepper and toss well. Put a spoonful of cannellini bean purée on each of 4 warmed serving plates. Put the reserved rocket leaves on top, followed by the salmon. Drizzle with a little extra virgin olive oil. Serve immediately with the salad.
- Variation: The bean purée would be delicious with most grilled foods. Try chicken, turkey, large prawns or tuna. Use other beans or a mixture of two or three types and keep the purée slightly chunky, if you prefer.
PAN-FRIED SALMON WITH MANGO-CUCUMBER SALSA
Make and share this Pan-Fried Salmon With Mango-Cucumber Salsa recipe from Food.com.
Provided by AZFoodie
Categories Lactose Free
Time 1h10m
Yield 8 , 8 serving(s)
Number Of Ingredients 12
Steps:
- To make salsa, first whisk lime juice and honey in medium sized bowl. Add mango, cucumber, onion, and jalapeno, and stir until well blended. Seal container and refrigerate for at least 1 hour before serving, to allow the flavors to mix. Season with salt to taste.
- To prepare salmon, mix cumin, 1/2 tsp salt, and pinch of cayenne pepper in a small bowl.
- Lightly coat both sides of the salmon in olive oil (spray or with brush).
- Sprinkle spice mixture on both sides of Salmon.
- Heat a small non-stick skillet over medium-high heat. Cook the salmon fillets until the outsides are lightly browned (1-2 minutes per side, depending on thickness). Then lower heat and cook until the fillets are pale-pink throughout (2-3 minutes per side).
- Season with salt, pepper, cayenne, to taste. Transfer fillets to a plate, and top each with 2 Tbsp of salsa mixture.
Nutrition Facts : Calories 221, Fat 4.2, SaturatedFat 0.7, Cholesterol 58.3, Sodium 244, Carbohydrate 23.6, Fiber 2.2, Sugar 18.6, Protein 23.4
PAN-FRIED COCONUT KING SALMON
Pan-fried king salmon in a coconut crust.
Provided by margotbianca
Categories Main Dish Recipes Seafood Main Dish Recipes Salmon Salmon Fillet Recipes
Time 20m
Yield 2
Number Of Ingredients 5
Steps:
- Melt 1 1/2 tablespoons butter in a small microwave-safe bowl. Set aside.
- Mix brown sugar, coconut, and salt together in a shallow bowl.
- Heat remaining butter in a cast iron skillet over medium-high heat. Dip each piece of salmon first into the melted butter and then into the coconut mixture; drop into the hot butter. Sear quickly, about 2 minutes. Flip and sear on the other side, about 2 minutes more.
- Remove skillet from the heat and cover for a few minutes or until ready to serve; this helps caramelize the coconut crust.
Nutrition Facts : Calories 537.6 calories, Carbohydrate 29.4 g, Cholesterol 121 mg, Fat 36.7 g, Fiber 1.9 g, Protein 23.8 g, SaturatedFat 20.5 g, Sodium 507.4 mg, Sugar 27.2 g
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