Salmon is a nutrient-rich food that is delicious in any dish. Today, TasteVN will suggest 3 ways to make pan-seared salmon with a rich and unique sauce. Now, let’s get into the kitchen and make this fried dish right away!
1. Pan-Seared Salmon with Tamarind Sauce
Preparation
10 minutes
Cooking
15 minutes
Difficulty
Easy
Ingredients for Pan-Seared Salmon with Tamarind Sauce For 2 people
Salmon 200 gr (fillet) Tamarind paste 2 tablespoons Lemon 1/2 fruit Cold butter 50 gr Chili 1 fruit Ginger 1 root (small piece) Garlic 2 cloves Shallots 2 bulbs Cilantro A little White wine 2 tablespoons Cooking oil 4 tablespoons Common spices A little (Sugar/ salt/ ground pepper)
Ingredient Image
How to prepare Grilled Salmon with Tamarind Sauce
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Prepare and marinate the salmon
Clean the salmon by removing the scales, washing it thoroughly, and using a cloth or paper towel to dry it completely, then cut the fish fillet in half.
Marinate the fish with 1/2 teaspoon of salt and 1/2 teaspoon of ground pepper. Sprinkle the seasonings evenly over the surface of the fish and marinate for 10 minutes.
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Prepare other ingredients
Peel the shallots and garlic. Wash the chili, remove the stem and seeds. Scrape the ginger skin. Then finely chop the garlic, shallots, ginger, and chili together.
Pick the cilantro leaves, remove any damaged leaves, wash it thoroughly, and then chop it finely.
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Cooking Tamarind Sauce
Put 2 tablespoons of tamarind paste into a bowl, squeeze the juice of 1/2 lemon into it, add 2 tablespoons of sugar and 1 teaspoon of salt, and stir well to blend the ingredients together.
In a pan, add 2 tablespoons of cooking oil, heat the oil, and sauté the mixture of chopped onion, garlic, ginger, and chili until fragrant. Next, pour in the tamarind sauce you just prepared, cook the sauce over medium heat while stirring until the sugar completely dissolves.
Then, add 50g of cold butter to the pan, continue stirring until the butter melts, and turn off the heat; finally, add chopped cilantro.
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Grilling Salmon
Add 2 tablespoons of cooking oil to the pan, heat the oil, then add the seasoned salmon fillets to grill.
Grill the salmon over medium heat for about 2 minutes, then add 1 tablespoon of white wine to ignite the fish. After 1 minute of flaming, add another tablespoon of wine and ignite the fish a second time.
Next, flip the salmon, and grill the other side until it is golden and fragrant.
Tip:
- To keep the salmon fillet straight and beautiful without sticking to the pan while grilling, place the skin side down first.
- Igniting the salmon with white wine while grilling will help remove the fishy smell and enhance the flavor of the dish.
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Completion
Place the seared salmon on a plate and drizzle the prepared tamarind sauce over the surface of the fish to enjoy.
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Final Product
The piece of seared salmon is evenly golden on both sides and very eye-catching. Try a piece of fish and feel the crispy, fatty skin melting in your mouth, the flesh is firm and sweet, combined with the tamarind sauce that is sour, sweet, and slightly spicy, creating a unique taste. It will be very delicious if you enjoy this fish dish with fresh vegetables!
2. Pan-Seared Salmon with Roasted Sesame Sauce
Preparation
10 minutes
Cooking
15 minutes
Difficulty
Easy
Ingredients for Pan-Seared Salmon with Roasted Sesame Sauce Serves 4
Salmon 300 gr (Fish fillet) Tomatoes 2 pieces Garlic 3 cloves Seaweed sesame salt 2 tablespoons Mayonnaise 1 tablespoon Cooking oil 4 tablespoons Fish sauce 1 tablespoon Sugar 1 teaspoon
How to prepare Pan-Seared Salmon with Roasted Sesame Sauce
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Prepare the salmon
After purchasing the salmon, clean the scales, rinse the fish thoroughly, and use a towel or paper towel to dry it. Then cut the fish into slices about the thickness of one finger joint.
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Prepare the other ingredients
Wash the tomatoes, then use a knife to make a light X shape on the bottom of each tomato. Blanch the tomatoes in boiling water for about 1 minute, then remove them.
Once the tomatoes cool a bit, peel off all the skin. Next, peel the garlic and chop it finely.
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Make roasted sesame sauce
Place tomatoes in a bowl, add 2 tablespoons of roasted sesame salt, 1 tablespoon of fish sauce, and 1 tablespoon of mayonnaise. Use a hand blender to puree the ingredients.
Add 2 tablespoons of cooking oil to a pan, heat the oil, and add the minced garlic to fry until fragrant.
Then add the blended sauce mixture, cook over medium heat until the sauce boils, then season with 1 teaspoon of sugar, stir well until the sugar dissolves, and turn off the heat.
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Grill salmon, salmon sauce
Add 2 tablespoons of cooking oil to a pan, heat the oil, and add the salmon to grill. When one side of the salmon is partially cooked, cover the pan and cook over medium heat for about 2 – 3 minutes.
Add the prepared roasted sesame sauce to the salmon, simmer for about 5 minutes on low heat until the sauce thickens, adjust seasoning to taste, and turn off the heat.
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Final product
The delicious and attractive seared salmon with roasted sesame sauce is ready for you to enjoy. The creamy, fragrant roasted sesame sauce combined with the sweet salmon is truly a wonderful match. It will be even better if you eat this salmon dish with hot rice.
3. Searing salmon with cream sauce
Preparation
15 minutes
Cooking
50 minutes
Difficulty
Medium
Ingredients for Grilled Salmon with Cream Sauce Serves 2
Salmon fillet 200 gr Broth 200 ml (from fish or chicken) Whipping cream 100 ml Potato 150 gr Zucchini 50 gr Carrot 50 gr Asparagus 100 gr Baby corn 50 gr Cherry tomatoes 3 pieces Sweet corn 50 gr Dill 10 gr Thyme 2 gr (thyme) Rosemary 2 gr (rosemary) Onion 50 gr Celery 25 gr Leek 25 gr Lemon 1/2 piece Olive oil 10 ml White wine 120 ml Butter 30 gr Cooking oil 2 tablespoons Salt a little Ground white pepper a little
How to Choose Fresh Ingredients
How to choose good carrots
- Choose carrots that are deep orange in color, with smooth skin and small tops.
- Choose those with fresh green tops, firm to the touch, not wilted, and feel sturdy.
- It is best to select medium or small-sized carrots to ensure they are crunchy and sweet when cooked.
- Avoid choosing very large carrots as they tend to be old, not sweet, and not tasty.
- Avoid carrots with black spots, bruises, cracks, or green tops.
How to choose delicious young corn
- You should choose young corn that is not too large, just about the size of a finger is the best.
- Choose when you see the corn still has a bright yellow-white color, and the whole ear is intact without being broken.
- Do not buy young corn that has black spots on the kernels or is wilted.
How to choose delicious asparagus
- You should choose asparagus that has a certain bright green color, the lower stalks are lighter green and the color gets darker towards the tips.
- When picking up the asparagus, you should feel the crispness and firmness of the stalk, which indicates it is fresh.
- You should select asparagus that is whole, not broken or squished to ensure better taste when cooking.
- Buy asparagus from reputable places to ensure quality and origin, avoiding the purchase of asparagus that uses many harmful stimulants.
- Do not choose asparagus that is wilted or has a soft, mushy stalk.
Where to buy thyme leaves?
You can find thyme leaves at stores specializing in European spices or Chinese medicine shops.
Where to buy rosemary leaves?
Rosemary leaves can be found at traditional medicine stores, shops specializing in spices, or ordered from reputable e-commerce websites.
The current market price of fresh rosemary leaves (updated as of June 1, 2021) ranges from 350,000 to 400,000 VND/kg. For dried rosemary leaves, the price is between 800,000 and 900,000 VND/kg.
How to make Tuile for decoration (optional)
To make the dish more appealing, you can create Tuile for decoration.
Ingredients include: 10g flour, 130g water, 1/5 teaspoon turmeric powder, 50ml olive oil, 1/5 teaspoon salt. Mix all the ingredients and whisk them, then fry them over appropriate heat. When cooking, the steam will create small holes.
Required tools
How to prepare Pan-fried Salmon with Cream Sauce
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Prepare and Marinate the Salmon
After buying the salmon, clean the scales, wash it with water, and use a towel to dry it.
Chop a little dill, thyme, and rosemary, divide the chopped herbs into 2 parts, one part for marinating the salmon, and the other part for the cream sauce. Evenly sprinkle the herbs, 2g of salt, 2g of ground white pepper, and 5ml of olive oil over the salmon and marinate for 10 minutes.
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Prepare other ingredients
Zucchini should be washed thoroughly, remove the stem, and slice it thinly lengthwise.
Peel the potatoes, wash them clean, and to make the dish more visually appealing, cut the potatoes into thin slices but do not cut them all the way through.
Remove the husk from the young corn, clean the corn silk, and cut it in half. Peel the asparagus to remove the outer green skin and wash it clean, then cut it into bite-sized pieces about the length of a finger.
Peel the carrots, wash them clean, and cut them into pieces. Remove the husk from the American corn, clean the corn silk, wash, and cut into thick rounds about the width of a finger.
Peel the onion, remove the roots, and dice it, slice the scallions, wash the celery and chop it. Peel the garlic and crush it.
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Blanch vegetables, roast potatoes
Put 1 liter of water into a pot and bring to a boil, then add all the prepared vegetables including zucchini, potatoes, carrots, asparagus, young corn, and American corn to blanch for about 2 – 3 minutes.
After that, remove the vegetables and soak them in a bowl of ice water, soaking for about 2 minutes before draining.
Tip: After blanching, you should soak the vegetables in cold water to make them crispier and tastier.
Marinate the potatoes with 2g of salt, 2g of ground white pepper, 5ml of olive oil, add 1 frond of dill and some thyme. Put the potatoes in the oven at 200 degrees Celsius for about 5 – 10 minutes until the potatoes are soft and creamy.
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Make the cream sauce
Heat a pan on the stove, add 20g of butter, melt the butter and then add onion, celery, and leek to sauté until cooked.
Next, add 100ml of white wine, cook until the wine is bubbling, then add 200ml of broth, rosemary, and simmer over medium heat for about 2 minutes before turning off the heat. Strain the mixture through a sieve, discarding the solids, and keep the sauce.
Add 100ml of whipping cream, a bit of salt, and the juice of half a lemon. Cook the mixture with the prepared sauce over medium heat. Stir continuously to blend the cream with the sauce.
Cook for about 5 minutes until the cream sauce thickens, then add the remaining finely chopped herbs and turn off the heat.
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Seared salmon
Add about 2 tablespoons of cooking oil to the pan, heat the oil, then add the marinated salmon to sear over medium heat.
Sear until all sides of the salmon are golden, then add 20ml of white wine, and cook for another 2 minutes until the wine evaporates.
Fry the salmon in the pan over low heat for about 10 – 15 minutes until the fish is fully cooked.
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Sautéed Vegetables with Garlic Butter
Add 10g of butter to a pan, melt the butter, and then add garlic to sauté until fragrant. Next, add the briefly boiled carrots, baby corn, asparagus, sweet corn, cherry tomatoes, and zucchini to the pan.
Sprinkle a little salt and ground white pepper over the vegetables, stir-fry quickly over high heat for about 2 minutes, then turn off the heat.
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Completion
Place the salmon, potatoes, and sautéed vegetables on a plate, arranging them nicely. Pour the cream sauce over the salmon, and it’s ready to enjoy.
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Final Dish
The pan-seared salmon dish with creamy sauce and the vibrant colors of various vegetables is very beautiful and appealing. Moreover, you will be extremely impressed by the gentle aroma of the aromatic herbs.
Additionally, the rich creamy sauce, firm fish meat, fresh and sweet vegetables, and creamy potatoes are also positive points that make the dish unique and unmissable.
How to Choose Fresh Salmon
- Fresh salmon fillets will have a bright orange or deep orange color that is very eye-catching.
- Fresh salmon meat will have good elasticity when pressed, and it has the characteristic aroma of fresh fish.
- You should buy salmon when you observe that the fat lines are evenly distributed, with a bright white color.
- Do not choose pieces of fish with cloudy white fat lines, mushy meat, or pale-colored flesh.
Tips for Cleaning Salmon Properly to Avoid Fishy Smell
- To eliminate the fishy smell of salmon, you should wash the salmon with diluted salt water or lemon juice, then rinse with clean water.
- Alternatively, you can also remove the fishy smell of salmon using white wine and ginger. Clean the fish, then soak it in a little white wine and crushed ginger for about 10 minutes, then rinse it with water.
- Another method is to use unsweetened fresh milk to eliminate the fishy smell while enhancing the flavor of the salmon. First, wash the fish meat with water, then soak it in unsweetened fresh milk for 10 minutes, then take it out and proceed to cook.
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Above are detailed instructions for 3 unique and new ways to make grilled salmon sauce that are extremely rich and delicious. We hope these delicious and appealing recipes will help you have a wonderful meal. Wish you success!
*Image and recipe reference sources from 3 YouTube channels Eat and Drink, Happy Kitchen and Home Kitchen TV
