Marinated Salmon Seared in a Pepper Crust with Cucumber Vinaigrette
Marinated Salmon Seared in a Pepper Crust with Cucumber Vinaigrette is a crust that serves 4. For $4.49 per serving, this recipe covers 29% of your daily requirements of vitamins and minerals. One portion of this dish contains approximately 36g of protein, 28g of fat, and a total of 431 calories. From preparation to the plate, this recipe takes approximately 35 minutes. It is a good option if you're following a gluten free, dairy free, fodmap friendly, and pescatarian diet. 64 people found this recipe to be delicious and satisfying. Head to the store and pick up sesame oil, english cucumber, olive oil, and a few other things to make it today. It is brought to you by Foodnetwork. Overall, this recipe earns a tremendous spoonacular score of 97%. Users who liked this recipe also liked Marinated Salmon Seared in a Pepper Crust, Seared "marinated" Tuna with Black-Olive Vinaigrette, and Pan-Seared Salmon with Chia Crust & Fennel Slaw.
Servings: 4
Preparation duration: 20 minutes
Cooking duration: 15 minutes
Ingredients:
2 garlic cloves, pressed in a garlic press or minced and mashed to a paste
1 English cucumber, halved lengthwise, seeded, and chopped
2 tablespoons plus 2 teaspoons coarsely ground black pepper
1 tablespoon plus 1 teaspoon fresh lemon juice
1/4 cup olive oil
2 (3/4 pound) center-cut salmon fillets, skinned and halved widthwise to form squares
Salt and pepper
1/4 cup seasoned rice vinegar
1 tablespoon Asian sesame oil
1/4 cup soy sauce
2 teaspoons sugar
Equipment:
ziploc bags
frying pan
paper towels
spatula
blender
Cooking instruction summary:
In a resealable plastic bag, combine the soy sauce, garlic, lemon juice, and sugar well. Add the salmon, coating it well, and let it marinate, sealed and chilled, for 30 minutes. Remove the salmon from the bag, discarding the marinade, pat it dry, and press 2 teaspoons of the black pepper onto the skin side of each piece of salmon, coating it thoroughly. In a heavy skillet heat the olive oil over moderately high heat until it is hot but not smoking and in it saute the salmon for 2 to 3 minutes on each side, or until it just flakes. Transfer the salmon with a slotted spatula to paper towels and let it drain for 30 seconds. Serve with Cucumber Vinaigrette. Puree cucumber with vinegar in a blender until very smooth. Add sesame oil and blend until emulsified. Season with salt and pepper. Yield: 1 1/2 cups
Step by step:
1. In a resealable plastic bag, combine the soy sauce, garlic, lemon juice, and sugar well.
2. Add the salmon, coating it well, and let it marinate, sealed and chilled, for 30 minutes.
3. Remove the salmon from the bag, discarding the marinade, pat it dry, and press 2 teaspoons of the black pepper onto the skin side of each piece of salmon, coating it thoroughly. In a heavy skillet heat the olive oil over moderately high heat until it is hot but not smoking and in it saute the salmon for 2 to 3 minutes on each side, or until it just flakes.
4. Transfer the salmon with a slotted spatula to paper towels and let it drain for 30 seconds.
5. Serve with Cucumber Vinaigrette.
6. Puree cucumber with vinegar in a blender until very smooth.
7. Add sesame oil and blend until emulsified. Season with salt and pepper.
Nutrition Information:
covered percent of daily need
