Best Pan Seared Salmon With Apple Cider Butter Saudce Recipes
SALMON WITH MAGICAL BUTTER SAUCE RECIPE
A delicious pan seared salmon, with crispy edges, slathered in a sweet and savory butter sauce. This is such an easy recipe, only a handful of ingredient and a few minutes to make!
Provided by Jaden Hair
Categories Main Course
Time 20m
Number Of Ingredients 8
Steps:
- Season the salmon with salt and pepper. Roll the salmon. Use kitchen twine to tie the salmon in 4 places, evenly spaced. Make sure you tie it tight! Cut between the twine to make 4 evenly sized pieces, about 1 1/4" thick.
- Heat a large frying pan with some vegetable oil over high heat. When hot, add the salmon steaks. Cook for 2 minutes. Turn the salmon over. Cook an additional 1 minute. Turn heat to medium-low, then cover pan loosely with tin foil. Cook for 4-5 minutes, or until the salmon is cooked through. Remove salmon to clean plate.
- To the same pan on medium-low heat, add the Magical Butter ingredients. Cook until bubbly and butter is melted, about 30 seconds. Pour on top of the salmon.
Nutrition Facts : Calories 320 kcal, Carbohydrate 11 g, Protein 9 g, Fat 27 g, SaturatedFat 16 g, Cholesterol 84 mg, Sodium 373 mg, Fiber 1 g, Sugar 8 g, ServingSize 1 serving
CEDAR PLANK BRAIDED SALMON WITH APPLE BUTTER SAUCE
The biggest challenge in preparation of this recipe is ensuring the braiding stays intact. Once braiding is complete and liquids poured and brushed generously over the fillets, transferring to a backing sheet, is quite simple; chilling overnight is essential. I love this recipe because of its unique flavour. Although originally developed for the barbeque, it can be successfully baked in your oven. This recipe was handed to me in preparation for a wedding reception in B.C. (August/2004); I had to adjust the ingredients, of course, to serve 150 people. Preparation was a fun exercise; the prepared salmon was cooked on a 5 ft. length, 2" X 10", water-soaked, cedar plank and placed on a large, propane-fired grill. The end result was a perfectly seasoned, delightfully flavoured, lightly smoked salmon that had the wedding guests returning to the buffet table, repeatedly, until all 24 salmon fillets had been devoured. When purchasing your salmon, have the fish-monger filet the fish, remove the skin and pin bones.... When you have purchased your cedar plank, soak the plank in cold water, overnight. Place the plank in a container of water, with a rock or brick on the plank to keep it submerged. Soaking the plank will keep it from burning during the cooking process. Not soaking it gives the salmon a stronger, smoky taste. Remember, this is not only a recipe, it is also a cooking lesson, so have patience and you will be pleased with the results. Follow the Instructions carefully, and you cannot fail. It is a wonderful recipe, the end result will amaze you and your guests praise you.
Provided by TOOLBELT DIVA
Categories Apple
Time 1h30m
Yield 10-12 serving(s)
Number Of Ingredients 13
Steps:
- To prepare Apple Butter Sauce: blend the mayo, butter and tarragon in a bowl and chill until serving time. Makes 2 cups Apple Butter Sauce.
- Fillet the salmon, removing all the bones.
- Remove the skin and pin bones.
- Oil the cedar planks and place the salmon on it.
- Slice through the salmon, from the wide end, lengthwise, to about 2 inches from the tail end.
- Repeat this motion to cut a total of seven strips that are each about 1/2" to 3/4" wide.
- Keep the tail end intact.
- Where the fish is intact at tail end, strips will be narrower.
- Measure out half of the maple syrup and reserve.
- Combine remaining maple syrup with whiskey, or liqueur.
- Brush whiskey mixture all over salmon strips to generously coat.
- Season with salt and pepper.
- To braid: Mentally label the strips starting from the left as numbers 1 through 7.
- Starting with strip number 4 lift it over strips 1 through 3, so that it is now on the outside left-hand side.
- Next, take strip number 3 and lift it over strips 5 through 7 (to the right side).
- Now, start again, renumbering the strips from 1 through 7.
- Again, lift (the new) strip number 4 to the far left and (the new) strip number 3 to the right.
- Continue in this manner until you have braided the whole length of fish.
- Repeat braiding steps for second fillet.
- Pat the braided fish into one compact length.
- Either skewer the loose ends together or simply press together to keep in place.
- At this point, the planked, braided salmon can be set on a backing sheet, covered and chilled overnight.
- To finish the salmon: pour the maple butter and reserved syrup generously over the salmon; use a pastry brush to force the liquid into nooks and crannies.
- Season with salt and pepper.
- Preheat BBQ to medium heat, or oven to 350°F.
- To Barbeque the Salmon: Place the plank on a grill, over medium heat, on the upper rack, if your bbq has one.
- Close lid (or cover salmon with foil roasting pan).
- Cook for 20 to 25 minutes, or until fish flakes easily when tested with a fork and internal temp for the fish reaches 120°F.
- Alternatively: Preheat oven to 350°F.
- To roast the salmon in the oven, place the plank on a foil lined, rimmed baking sheet and bake in a preheated oven for 30 to 35 minutes.
- Remove plank and salmon from heat.
- Dust salmon liberally with maple sugar.
- Salmon may be served hot or cold right from the plank.
- Garnish with fresh herbs if using.
- Serve with chilled Apple Butter Sauce.
PAN-SEARED SALMON WITH DILL SAUCE
This is one of my husband's favorite recipes. Salmon is a go-to for busy nights because it cooks so quickly and goes with so many different flavors. The creamy dill sauce with cucumber tastes light and fresh. -Angela Spengler, Tampa, Florida
Provided by Taste of Home
Categories Dinner
Time 25m
Yield 4 servings.
Number Of Ingredients 8
Steps:
- In a large skillet, heat oil over medium-high heat. Sprinkle salmon with Italian seasoning and salt. Place in skillet, skin side down. Reduce heat to medium. Cook until fish just begins to flake easily with a fork, about 5 minutes on each side. , Meanwhile, in a small bowl, combine yogurt, mayonnaise, cucumber and dill. Serve with salmon.
Nutrition Facts : Calories 366 calories, Fat 25g fat (4g saturated fat), Cholesterol 92mg cholesterol, Sodium 349mg sodium, Carbohydrate 4g carbohydrate (3g sugars, Fiber 0 fiber), Protein 31g protein. Diabetic exchanges
SALMON FILLETS WITH APPLE BUTTER
Make and share this Salmon Fillets With Apple Butter recipe from Food.com.
Provided by Borealis Beegirl
Categories < 60 Mins
Time 50m
Yield 3-4 serving(s)
Number Of Ingredients 4
Steps:
- Melt butter in skillet. Add onions and brown.
- Place in casserole dish and put fillets on onions. Spread with a thin layer of apple butter.
- Cook in oven at 375 F for 20 to 25 minutes.
Nutrition Facts : Calories 369.8, Fat 13, SaturatedFat 5.7, Cholesterol 99.2, Sodium 166.3, Carbohydrate 30.9, Fiber 2.2, Sugar 21.2, Protein 31.5
PAN-SEARED SALMON WITH KALE AND APPLE SALAD
The star of this dish is the kale salad. It's crunchy, tangy and sweet!
Provided by Food Network Kitchen
Categories main-dish
Time 40m
Yield 4 servings
Number Of Ingredients 11
Steps:
- Bring the salmon to room temperature 10 minutes before cooking.
- Meanwhile, whisk together the lemon juice, 2 tablespoons of the olive oil and 1/4 teaspoon salt in a large bowl. Add the kale, toss to coat and let stand 10 minutes.
- While the kale stands, cut the dates into thin slivers and the apple into matchsticks. Add the dates, apples, cheese and almonds to the kale. Season with pepper, toss well and set aside.
- Sprinkle the salmon all over with 1/2 teaspoon salt and some pepper. Heat the remaining 1 tablespoon oil in a large nonstick skillet over medium-low heat. Raise the heat to medium-high. Place the salmon, skin-side up in the pan. Cook until golden brown on one side, about 4 minutes. Turn the fish over with a spatula, and cook until it feels firm to the touch, about 3 minutes more.
- Divide the salmon, salad and rolls evenly among four plates.
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