Best Seared Salmon With Mussels And Olives Recipes

STEAMED SALMON WITH OLIVES AND CAPERS

Steps:

• Bring 1 to 2 inches of water to a boil in a large saucepan. Season salmon with salt and pepper and sprinkle with 1/2 of the lemon juice; place in a steamer basket. Insert the steamer basket into the saucepan, cover, and steam until salmon is easily flaked with a fork, 7 to 8 minutes.
• While salmon cooks, whisk olives, olive oil, capers, and remaining lemon juice together in a bowl. Season with salt.
• Place salmon on serving plates, spoon dressing over top, and sprinkle with dill.

SALMON IN SAFFRON MUSSEL SAUCE

Steps:

• Combine the mussels and wine in a large saucepan over medium-high heat. Cover and cook until the museels begin to open (about 4 minutes), stirring occasionally.
• Using a slotted spoon, transfer the mussels to a large bowl, discarding any mussels that have not opened. Pour the liquid from the saucepan into a 2-cup measuring cup. Stir in the saffron, and let the cooking liquid stand for 15 minutes.
• Add enough cream to the cooking liquid to measure 1 1/3 cups. Transfer this mixture to a large saucepan. Stir in the tomatoes, garlic, bay leaf, and cayenne. Simmer over medium heat until the sauce thickens slightly (about 5 minutes). Season with salt and pepper. (This can be made 4 hours ahead. Cover and chill the mussels and sauce separately).
• Heat the oil in a large nonstick skillet over high heat. Add the salmon, with rounded side down. Cook until the bottom is golden, about 3 minutes. Turn the salmon over. Reduce the heat to low, cover and cook until the salmon is opaque in the centre (about 4 minutes longer). Remove from heat. Leave covered to keep warm.
• In a large saucepan, bring the sauce to a simmer over low heat. Add the mussels in their shells, and stir until they're heated through (about 2 minutes). Stir in the lemon juice.
• Place 1 salmon fillet on each of 4 plates. Divide mussels among plates. Spoon sauce over salmon and mussels.

SEARED SALMON WITH MUSSELS AND OLIVES

Steps:

• Heat 1 tablespoon of butter in a large pot over medium heat. Add the shallots and sweat until softened, about 5 minutes. Add the wine and bring to a boil. Add the mussels, cover the pot and cook until they open, stirring occasionally, about 6 minutes.
• Take out the mussels and set aside to cool. Raise the heat and simmer until the mussel broth is reduced by half, about 25 minutes.
• Meanwhile, pick the mussels from the shells, discard the shells and refrigerate the meat. With a vegetable peeler, remove the zest from half of the lemon. Cut the zest into fine julienne strips and blanch in boiling water for 30 seconds. Drain. Juice the other lemon half (about 1 1/2 teaspoons) and set aside.
• Combine the lemon zest, 1 tablespoon of sun-dried tomatoes, and the first four types of olives. Set aside.
• In a small saucepan, combine the reduced mussel broth, vinegar, black olives, fennel tops, remaining sun-dried tomatoes and the 1 tablespoon of tomato oil. Place over medium heat and cook 4 minutes. Stir in the lemon juice. Melt the remaining tablespoon of butter in a large skillet over medium heat, add the mussels and cook just to warm them through. Keep warm.
• Heat the oil in a large skillet over medium-high heat. Season the salmon with salt and pepper. Sear the salmon until browned on both sides and slightly undercooked in the center, about 3 1/2 minutes per side.
• Place 1 piece of salmon in the center of 4 plates and surround with the sauce and mussels. Top with the olive mixture and sprinkle with oregano. Serve immediately.