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Seared Salmon or Pan-Fried Snapper with Sauteed Vegetables and a Drizzle of Lemon Butter Sauce (Emeril Lagasse) Recipe

Seared Salmon or Pan-Fried Snapper with Sauteed Vegetables and a Drizzle of Lemon Butter Sauce (Emeril Lagasse) Recipe

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Seared Salmon or Pan-Fried Snapper with Sauteed Vegetables and a Drizzle of Lemon Butter Sauce (Emeril Lagasse)

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Ingredients:

Serving

4 salmon fillets, (6 to 8 oz each)
essence , recipe follows
3 tbsp olive oil
4 red snapper fillets, (6 to 8 oz each)
1/2 cup flour
1/2 cup vegetable oil
4 cups julienne assorted vegetables , such as zucchini , yellow squash , red cabbage , red onions, carrots , and shiitakes
salt
finely ground white pepper
1 cup lemon butter sauce , recipe follows
garnish: chopped parsley
2 1/2 tbsp paprika
2 tbsp salt
2 tbsp garlic powder
1 tbsp black pepper
1 tbsp onion powder
1 tbsp cayenne pepper
1 tbsp dried oregano
1 tbsp dried thyme
1 cup dry white wine
3 lemons, peeled and quartered
2 tbsp minced garlic
1 tbsp minced shallots
1 tsp salt
3 turns freshly ground black pepper
1 dash worcestershire sauce
1 dash hot pepper sauce
1/2 cup heavy cream
1/2 lb (2 sticks) unsalted butter, cut up, at room temperature
1 tbsp finely chopped fresh parsley

Directions:

Either season the salmon with Essence, or season both the snapper and flour with Essence. Dredge the snapper in the seasoned flour, coating completely.
In one large stainless saute pan, heat 2 tablespoons of the olive oil. In another large stainless saute pan, heat the vegetable oil.
Add the salmon to the first saute pan, searing for 3 to 4 minutes on each side.
Add the snapper to the second saute pan, pan-frying for 3 to 4 minutes on each side. In a large nonstick pan, over medium heat, heat the remaining tablespoon of olive oil. Add the vegetables. Season with salt and pepper. Saute for 3 to 4 minutes.
To serve, spoon the 1/4 cup of sauce in the center of each plate. Spoon the vegetables in the center of the sauce. Lay the fillets on top of the vegetables. Garnish with parsley.
Emeril's ESSENCE Creole Seasoning (also referred to as Bayou Blast):
Combine all ingredients thoroughly.
Yield: 2/3 cup
Lemon Butter Sauce:
Heat a large non-reactive skillet over high heat. When the skillet is hot, add the wine, lemons, garlic, and shallots. Cook for 3 minutes, breaking up and mashing the lemons with a wire whisk. Stir in the salt, pepper, Worcestershire, and hot sauce and cook until the mixture is somewhat syrupy, for about 3 minutes. Stir in the cream and cook for 1 minute.
Over low heat, whisk in the butter a few pats at a time. When all of the butter has been added, remove from the heat, but continue whisking until all of the butter is incorporated into the sauce.
Strain the sauce, pressing all of the liquid into a bowl. Stir in the parsley. Serve immediately, or keep warm for a few minutes until ready to use.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	2008.41 Kcal (8409 kJ)
Calories from fat	1250.85 Kcal
		% Daily Value*
Total Fat	138.98g	214%
Cholesterol	636.31mg	212%
Sodium	5323.79mg	222%
Potassium	2956.17mg	63%
Total Carbs	41.97g	14%
Sugars	5.35g	21%
Dietary Fiber	9.47g	38%
Protein	139.5g	279%
Vitamin C	46.4mg	77%
Vitamin A	0.3mg	8%
Iron	4.4mg	25%
Calcium	439.2mg	44%

Amount Per 100 g
Calories	188.76 Kcal (790 kJ)
Calories from fat	117.56 Kcal
		% Daily Value*
Total Fat	13.06g	214%
Cholesterol	59.8mg	212%
Sodium	500.34mg	222%
Potassium	277.83mg	63%
Total Carbs	3.94g	14%
Sugars	0.5g	21%
Dietary Fiber	0.89g	38%
Protein	13.11g	279%
Vitamin C	4.4mg	77%
Iron	0.4mg	25%
Calcium	41.3mg	44%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.