Cooking for Rushed Dummies 3
Pan-seared Salmon
with Melted Leeks and Dill
from “The Spur of the Moment Cook”
3 tablespoons unsalted butter
3 large leeks, trimmed of all but 2 inches greens, cut into a fine julienne,
well rinsed
1/3 cup chicken bouillon (I use ¼ of a knorr chicken cube in water)
Coarse salt and freshly ground black pepper
½ cup heavy cream or crème fraiche
3 to 4 tablespoons finely minced fresh dill
4 salmon fillets (6 to 7 oz), with skin on
4 tablespoons clarified butter (see note below)
Sprigs of fresh dill for garnish
1. Melt 3 tbsp butter in a large skillet over low heat. Add the leeks
and bouillon, season with coarse salt and pepper, and simmer, covered for 10
minutes. Add the cream or crème fraiche and cook until it has been absorbed
by the leeks. Add the minced dill and keep warm.
2. Dry the salmon on paper towels and season with coarse salt and
pepper
3. Heat the clarified butter in a nonstick skillet over high high. Add
the fillets, skin side down, cover loosely with foil and sauté for 2
minutes. Reduce the heat slightly and cook for 4 to 6 minutes longer or
until just opaque. Turn the fillets over and cook for 1 minute if you want
them to be browned on top. (Don’t freak if the skin looks burnt it will be
nice and crunchy like fish chicharon :P )
4. Place the braised leeks in the center of a serving platter. Top
with the salmon fillets, skin side up, and garnish with sprigs of dill.
Serve at once.
Clarified Butter – melt unsalted butter in a heavy saucepan over low heat.
As soon as the butter has melted and is very foamy, remove from heat and
carefully skim off the foam. Strain the clear yellow liquid through a fine
sieve and discard the milky residue at the bottom of the pan. Can keep for
2 weeks refrigerated in a tightly sealed jar.
3 tablespoons unsalted butter
3 large leeks, trimmed of all but 2 inches greens, cut into a fine julienne,
well rinsed
1/3 cup chicken bouillon (I use ¼ of a knorr chicken cube in water)
Coarse salt and freshly ground black pepper
½ cup heavy cream or crème fraiche
3 to 4 tablespoons finely minced fresh dill
4 salmon fillets (6 to 7 oz), with skin on
4 tablespoons clarified butter (see note below)
Sprigs of fresh dill for garnish
1. Melt 3 tbsp butter in a large skillet over low heat. Add the leeks
and bouillon, season with coarse salt and pepper, and simmer, covered for 10
minutes. Add the cream or crème fraiche and cook until it has been absorbed
by the leeks. Add the minced dill and keep warm.
2. Dry the salmon on paper towels and season with coarse salt and
pepper
3. Heat the clarified butter in a nonstick skillet over high high. Add
the fillets, skin side down, cover loosely with foil and sauté for 2
minutes. Reduce the heat slightly and cook for 4 to 6 minutes longer or
until just opaque. Turn the fillets over and cook for 1 minute if you want
them to be browned on top. (Don’t freak if the skin looks burnt it will be
nice and crunchy like fish chicharon :P )
4. Place the braised leeks in the center of a serving platter. Top
with the salmon fillets, skin side up, and garnish with sprigs of dill.
Serve at once.
Clarified Butter – melt unsalted butter in a heavy saucepan over low heat.
As soon as the butter has melted and is very foamy, remove from heat and
carefully skim off the foam. Strain the clear yellow liquid through a fine
sieve and discard the milky residue at the bottom of the pan. Can keep for
2 weeks refrigerated in a tightly sealed jar.
This entry was posted
on 11/16/2005 at 11/16/2005 10:19:00 am.
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11/18/2005 3:37 amHey Mia. My issue with pansearing salmon is it stinks up the whole apartment. Don't get me wrong though, the finished product is delicious but the smell lingers. MAke sure to ventilate well. My fave salmon dish is baked Lemon pepper salmon. So delicious. The salmon just melts in your mouth. Yum!
11/18/2005 11:18 am
I agree it smells talaga and its the devil to get that smell out. I actually have a cooking sweater especially for searing salmon :S
Speaking of melting in your mouth
Yesterday I had some hamachi sushi that reallyyyy melted in my mouth. Buti nalang Joel spoke to the guy preparing in Japanese so they sort of bonded and we got tips on what fish was good that day haha
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