Pan Fried Salmon with Cucumber Radish Salad (Food Network Kitchens) |
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Prep Time: 15 Minutes Cook Time: 10 Minutes |
Ready In: 25 Minutes Servings: 1 |
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Ingredients:
4 6 -ounce center-cut salmon fillets (about 1 inch thick), with skin |
2 teaspoons sesame seeds |
1 english seedless cucumber, thinly sliced |
4 to 5 radishes, thinly sliced |
1/2 jalapeno, stemmed, seeded, and finely chopped |
1 , 1-inch piece fresh ginger, peeled |
2 tablespoons vegetable oil |
1 tablespoon rice vinegar |
pinch sugar |
kosher salt and freshly ground black pepper |
1/4 teaspoon dark sesame oil |
Directions:
1. 1. Bring salmon to room temperature 10 minutes before cooking. Toast sesame seeds in a small, dry skillet over medium heat, stirring and tossing, until fragrant and golden, about 4 minutes. Pour into a small bowl and cool.
2. 2. Place cucumber, radishes, and jalapeno in a medium bowl. Finely grate ginger into bowl. Add 1 tablespoon oil, toasted sesame seeds, vinegar, sugar, 1 teaspoon salt, and sesame oil. Toss and set aside.
3. 3. Heat a large skillet over medium-low heat. Season salmon with salt and pepper. Add remaining 1 tablespoon vegetable oil to pan; Increase heat to medium high. Place salmon, skin side up, in pan. Cook, without moving, until golden brown, about 4 minutes. Turn fillets over using a metal spatula and cook until firm to touch, about 3 more minutes. Transfer to plates or a platter and serve warm with cucumber salad.
4. Calories: 320
5. Total Fat: 19 grams
6. Saturated Fat: 2.5 grams
7. Total Carbohydrate: 2 grams
8. Protein: 34 grams
9. Sodium: 210 milligrams
10. Cholesterol: 95 milligrams
11. Fiber: 1 gram
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