Sentences with phrase «sear salmon on»

Heat a grill pan or outdoor grill on high heat and sear salmon on both sides for about 2 - 3 minutes, depending on thickness.

Sear the salmon on both sides until it just starts to flake in the center, about 3 - 4 minutes each side.

Not exact matches

Nice sear on the salmon yet still moist on the inside.

Place salmon directly over hot coals or on lowest shelf of charcoal grill for 2 minutes to sear, then move to a higher shelf (gas grill) or across from the coals (charcoal grill).

Sear the salmon for about 3 - 4 minutes per side until brown on the bottom and cooked about halfway up the sides.

Be sure to score skin - on salmon fillets for this recipe — when seared in the pan, the skin turns extra crispy (and protects the fish from overcooking).

Sear the salmon slices for 1 - 2 minutes on each side until tender.

A salmon fillet is cut on the diagonal into thin slices which are seared and then placed into a bowl of steaming hot, richly - flavored broth and udon noodles.

The sauce, which was brushed on the salmon before pan searing, was composed of orange juice, low sodium soy sauce, agave nectar and minced garlic.

Add salmon fillets skin - side down (if there's skin on) and sear until golden, about 5 - 7 minutes depending on thickness.

This is the salmon after searing it, after 7 minutes on one side and about 5 on the other.

But with my simple cooking technique, you'll be able to serve perfect salmon right at home — wonderfully crisp and seared on the outside and completely cooked through to perfection on the inside.

The seared salmon nigiri from Fuji at Kendall is one of my favorite things on their menu.

A juicy seared salmon fillet, sat on top of soft fluffy smashed potatoes, spiked with scallions and drizzled with horseradish cream.

Baked salmon, seared tuna or ceviche on the side.

Heat until smoking, then place salmon skin side down on pan and sear for 4 - 5 minutes depending on thickness of fillet.

I stole a bite of Christina's beet - cured salmon on a pretzel roll but was greedy with my Forager sandwich of seared king oyster mushroom, braised kale, and fried egg on a house - made roll.

Make a double batch of the tahini - honey sauce at the beginning of the week to use on salads, as a dip for crunchy vegetables, or drizzled over seared salmon.

The length and shape of the two - burner griddle makes it ideal for getting a hard sear on those things that, well, never seem to fit in any other cooking vessel, like a whole skirt steak or meaty side of trout or salmon.

Divide it into containers to store in the fridge or freezer, perfect to defrost on busy weeknights, and serve alongside seared salmon or spin into delicious grain bowls.

I make one that I use on seared salmon fillets: I use lemon juice, chives and lemon thyme from my garden.

The instant sizzle and sear will turn the salmon light brown on the underside, about 2 minutes.

I can so distinctly remember going into the dressing room in our local Sears and trying on a green twin sweater set and a salmon colored one, too.