Best Pan Roasted Salmon With Wilted Chard And Tomato Mint Raita Recipes

Pan Roasted Salmon image

Provided by By Alex Snodgrass

Number Of Ingredients 4

2 (6-8oz) filets of center-cut salmon
2 tsp. ghee
salt and pepper, to taste
2 tbsp. olive or avocado oil

Steps:

Preheat oven to 350. Heat a cast iron skillet (or oven safe skillet) over medium-high heat. Season the flesh side of the salmon with salt and pepper, to taste. Add olive oil to skillet. When the oil is hot, add salmon skin-side down. Sear until the skin is golden brown and crispy, about 4 minutes. Flip and top each salmon with 1 tsp. of the ghee. Transfer to oven and cook until desired doneness-- about 5 minutes for medium-rare and 9 minutes for fully cooked through. Let rest for 2 minutes and serve immediately with the squeeze of lemon or whatever sauce you are serving it with!

Pan-Fried Salmon image

Provided by Food Network Kitchen

Categories main-dish

Time 27m

Yield 4 servings

Number Of Ingredients 3

4 (5-ounce) center-cut salmon fillets (about 1-inch-thick), skin on or off
2 tablespoons olive oil
Kosher salt and freshly ground black pepper

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-Roasted Salmon with Collards and Radish Raita image

Provided by Bon Appétit Test Kitchen

Yield Makes 4 servings

Number Of Ingredients 14

4 ounces daikon (Japanese white radish) or white turnip, peeled, shredded (about 1/2 cup)
1/4 English hothouse cucumber, grated (about 1/2 cup)
1 cup plain 2% fat Greek yogurt
2 tablespoons fresh lemon juice
1 tablespoon chopped fresh mint
Pinch of cayenne pepper
Kosher salt, freshly ground pepper
2 tablespoons olive oil, divided
2 garlic cloves, sliced
2 bunches collard greens, center ribs and stems removed, leaves cut into 1" strips (about 14 cups)
4 6-ounce pieces skin-on salmon fillets
2 red radishes, trimmed, thinly sliced
1 tablespoon Sherry vinegar
Ingredient info: Daikon is available at Asian markets and some supermarkets.

Steps:

Preheat oven to 350°F. Squeeze excess liquid from daikon and cucumber. Mix with yogurt, lemon juice, mint, and cayenne in a small bowl; season with salt and pepper. Set the raita aside.
Heat 1 tablespoon oil in a large heavy pot over medium heat. Add garlic and cook, stirring constantly, just until fragrant, about 1 minute. Add collard greens to pot, reduce heat to low, cover, and cook, tossing occasionally, until tender, 10-15 minutes.
Meanwhile, heat 1 tablespoon oil in a large ovenproof skillet over medium heat. Season fish with salt and pepper; cook skin side down until skin is crisp, 5-8 minutes. Transfer to oven (do not turn fish); roast until opaque in the center, about 4 minutes.
Add radishes and vinegar to collard greens; season with salt and pepper and toss to combine. Divide greens, salmon, and reserved raita among plates.

PAN-ROASTED SALMON WITH WILTED CHARD AND TOMATO-MINT RAITA image

Categories Fish

Yield 2 servings

Number Of Ingredients 22

TOMATO-MINT RAITA
2 plum tomatoes, peeled, seeded, and diced
1 cup seeded, diced cucumber
1 cup plain fat-free yogurt or soy yogurt, which will result in slightly sweeter taste
2 tablespoons minced fresh mint leaves, without stems
1/2 teaspoon ground mustard
1/2 teaspoon red pepper flakes (optional)
Pinch ground cumin
Salt and pepper to taste
PAN-ROASTED SALMON
2 tablespoons peeled, minced fresh ginger
1 teaspoon curry powder
Salt and pepper to taste
2 (6-ounce) boneless, skinless salmon fillets
2 teaspoons olive oil
2 tablespoons chopped shallot
1/2 cup fat-free, low-sodium chicken or vegetable broth
WILTED CHARD
1 teaspoon olive oil
1 large bunch Swiss chard, stems cut from leaves and discarded, leaves torn
2 tablespoons fat-free, low-sodium chicken or vegetable broth
Salt and pepper to taste

Steps:

1. Prepare raite: combine tomatoes, cucumber, yogurt, mint, mustard, red pepper flakes if using, and cumin in a small bowl. Season with salt and pepper. Set aside to allow flavors to blend. 2. Prepare salmon: stir together ginger and curry powder and season with salt and pepper. Pat spice mixture onto top of each salmon piece. Heat oil in a nonstick skillet over medium heat until hot but not smoking. Add salmon, spiced sides down, and cook, covered, for 5 min. Turn salmon over and cook, covered, until just cooked through, about 2 min. Place salmon on a dinner plate. Pour off any excess oil from pan. Add shallot to skillet and saute for 30 seconds. Stir in broth and boil until reduced by half. Pour pan sauce over salmon. Keep warm. 3. Prepare chard: while salmon is cooking, heat oil in a large saute pan over medium-high heat. Add chard and broth. Cover and cook until greens wilt, stirring occasionally, about 3 minutes. Uncover; cook until juices thicken slightly, about 2 min. Season with salt and pepper. 4. Place wilted greens on plate with salmon. Serve raita with each portion.