Pan-Seared Salmon Fillets

March 14, 2012 at 8:36 am (Entrees, Fish/Seafood)

Alright.  This took some tinkering to get it where I liked it.  This is a Publix Aprons recipe (Pan-Seared Salmon Fillets with Shallot Cream Sauce and Rice Pilaf).  and I made it as written the first two times.  I am listing my adapted recipe first, and then the original recipe at the bottom.  I loved the salmon, but was not wild about the sauce.  Either I made the sauce wrong (not a great saucier quite yet), or it is just not to our taste. 

Pan-Seared Salmon Fillets (adaptation)

Ingredients:

  • 2-3 whole Shallots (we have winged it before with some onions and garlic when I didn’t feel like making a special trip for shallots)
  •  Four 1-inch thick Salmon fillets — approx 2 pounds.  (We usually get 3/4 to 1 lb for the two of us…the kids aren’t big salmon people)
  • 1/8 tsp. Dill Weed
  • 2 tbsp. Butter
  • 1 Lemon
  • Cooking Spray

Directions:

1. Preheat oven to 450°F.

2. Wash lemon; wash and peel shallots. Chop shallots until fine. Cut lemon in half. Set all aside.

3. Preheat sauté pan on medium-high for 1-2 minutes.

4. Lay salmon flat on cutting board, and sprinkle on both sides with dill. (Wash hands.)

5. Place butter in pan and swirl to coat.

6. Add salmon and sauté for 2-3 minutes.

7. Flip salmon, add shallots to pan around salmon and squeeze lemon halves over salmon. Continue to cook for 2-3 minutes.

8. Spray baking dish with vegetable cooking spray. Remove salmon from sauté pan and and place in dish.  Cover with sauteed shallots, if desired.

9. Bake for 12-14 minutes.

Pan-Seared Salmon Fillets wtih Shallot Cream Sauce and Rice Pilaf (original)

Ingredients:

  • 2 cups water
  • one 6-ounce box 10 minute rice pilaf mix
  • 1 roma tomato
  • 1 lemon
  • 2-3 whole shallots
  • four 1-inch thick salmon fillets, approx. 2 pounds
  • 1/8 teaspoon dill weed
  • 2 tablespoons butter
  • vegetable cooking spray
  • 1 tablespoon all-purpose flour
  • 1 1/2 cups heavy cream
  • 1 1/2 tablespoons capers
  • salt and pepper, to taste

Directions:

  1.  Preheat oven to 450°F.
  2.  Place water in saucepan with rice and bring to boil. When boiling, stir, cover and reduce heat to low; simmer for 10 minutes. Set rice aside covered until salmon is completed.
  3. While cooking rice, prepare ingredients for cooking as follows: wash tomatoes and lemon; wash and peel shallots. Chop shallots until fine. Chop tomatoes into 1/2-inch pieces. Cut lemon in half. Set all aside.
  4. Preheat sauté pan on medium-high for 1-2 minutes.
  5. Lay salmon flat on cutting board, and sprinkle on both sides with dill. (Wash hands.)
  6. Place butter in pan and swirl to coat.
  7. Add salmon and sauté for 2-3 minutes.
  8. Flip salmon, add shallots to pan around salmon and squeeze lemon halves over salmon. Continue to cook for 2-3 minutes.
  9. Spray baking dish with vegetable cooking spray. Remove salmon from sauté pan and and place in dish.
  10. Bake for 12-14 minutes.
  11. In same sauté pan, add flour to shallots and stir until a thick paste forms.
  12. Add cream, capers, chopped tomato, salt and pepper; stir until thickened.
  13. Finish baking fish and top with cream sauce before serving.
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