Pan-fried salmon fillets with citrus vinaigrette by chef Cathal Armstrong is one such recipe. Pan-fried salmon fillets served with asparagus and shallots is another idea.Continue Reading
Pan-frying, or searing, refers to a universal culinary technique that entails cooking food in a moderate amount of fat over medium-high heat. To prepare Chef Armstrong's pan-fried salmon fillets, heat 1 1/2 tablespoons of olive oil in a pan until the oil shimmers. Season the salmon fillets with salt and pepper, then fry them until browned, about three minutes, beginning with the skin side down.
For a side dish, boil 2 pounds of asparagus in salted water until the stalks are crisp-tender and bright green. Drain the asparagus and rinse with cool water. Pat the asparagus dry, drizzle olive oil over it and toss it to coat.
In a small saucepan over moderately high heat, combine 1/4 cup of orange juice, 1/4 cup of lemon juice and 2 tablespoons of fresh lime juice. Reduce the juices by half, or for at least 10 minutes. Transfer the reduction to a heatproof bowl. When it cools to room temperature, whisk in 1 minced shallot, 2 tablespoons of snipped chives and 1/4 cup of olive oil. Season with salt and pepper to taste.
Serve the salmon with the citrus vinaigrette and the asparagus on the side, or with any crunchy green vegetable.Learn more about Seafood