Claire Corlett

Fish Food, Fish Tanks, and More

Pan Seared Salmon with Chili Lime Sauce

Hey guys! Danny from Danny Mac’s Kitchen
So ever since I woke up today I had this crazy hankering for fresh fish
I don’t know if I was dreaming about it in the middle of the night
or something subliminal I don’t know but I made my way to
My fresh fish market locally and I wanted to see what their local catch
was and they had this amazing, amazing salmon
So I was sold! So I picked up 2 really, really nice pieces
I’m in a little bit of a funky mood so I wanted to make something unique
and absolutely outrageous for you guys We’re going to do pan seared salmon
We’re going to do it with a zesty chili lime sauce and I’m going to serve it with
sauteed swiss chard Let’s get started
I’ll show you what you got I have this really beautiful swiss chard
to work with today 2 amazing pieces of salmon
The juice of 2 limes 1 bunch of scallions chopped
2 ounces of rice wine vinegar We’re going to be using a little bit of olive
oil Roughly 1 ounce of chopped cilantro
1 teaspoon of sugar 1 ounce of chopped garlic
and I’m using spicy chili paste They’re many different varieties
in your supermarket so pick which one you like
This just happens to be spicy chili paste with garlic
The sauce can’t be any easier to make In a bowl place your scallions
the rice wine vinegar Chopped cilantro
Chili paste The sugar
and the juice of 2 limes Very, very simple
Really, really fresh Going to love it! it goes great with
the salmon Really get all of that juice out of there
It’s really going to give it some zest and a nice kick
and just wisk it together Once it’s combined just set it aside
Next up I’m going to show you how to prepare the swiss chard
if you’ve never worked with this before I really just want you to take
the middle stem out So just cut right down
right down and just like that
so this is what we have left for each leaf
and you can actually cut this in half Make it more manageable
So this looks really good Now I need for you to get a small
pot of water boiling because we’re going to blanch these
The nature of the greens they’re a little bit tougher
I’ve blanched things with you before but I will go over it again with you anyway
So blanching again is taking the vegetables immersing it in boiling water 2, 3 minutes
We’re going to take it out put it in an ice bath to stop the cooking process
So let’s do just that No more than 3 minutes
I wanna say 2 actually Really push it down
Been roughly 2 minutes maybe 2 and a half minutes
Get those greens out of there right into your ice bath
Stop that cooking process Just like that
You want to leave this in the ice for about a minute, a minute and a half
Really make sure you get it covered because you really need to stop the cooking
process and then after that I need you to
drain all of the liquid out of here completely and almost like dry the greens
We don’t want any excess moisture Just give it a quick pat
Get rid of any excess moisture and then just go ahead and put it in a bowl
or something, whatever you have Just cast it off to the side
we’ll use it in a couple of minutes Pre-heat your oven to 400 degrees
Alright now that your oven is to temperature at 400 degrees I have heated up the pan here
with about 1 ounce of olive oil over medium high heat
I want you to season your salmon with a little fresh pepper
Some salt and we’re going to pan sear these guys
presentation side down, presentation side is
the side opposite the skin side, okay? So we’re going to do this side first so
right in the pan Careful not to splatter
I don’t want any burn victims Move them around you don’t want these to stick
Not that it’s going to stick because it is a teflon pan but you never know
and we’re going to look for a really nice golden brown color, we’re going to flip it
and finish it in the oven We’ve been doing this for about a minute
Just flip it over Look at that amazing color
Beautiful, beautiful! and we’re going to go right
in the oven with this 3 to 4 minutes, no more and it’s
going to give us a medium rare to medium temperature So while the fish is in the oven
heat up 1 ounce of olive oil over medium high heat for about 1 minute
Now that we’re hot take that 1 ounce of garlic
We’re going to cook if for 30 seconds at which point we’re going to add
our blanched swiss chard We’re going to season it and
we’re pretty much set to go Swiss chard
The reason I wanted you to dry it like that, I didn’t want excess water
because we have oil here and I don’t want it
coming out at you, at your face A little pepper to season
Just a little tish of salt This is already cooked so we’re
really just getting this coated with the garlic and the seasoning and we’re pretty much done
So let’s make a nice presentation Our salmon is done, it’s been 3 minutes
Probably 3 minutes 20 seconds Don’t go any longer than that
Unless you really want it well done that’s fine
Get this nice beautiful swiss chard right in the center
and we’ll put the salmon right on top Just as so
and as you can see it’s like perfect, perfect medium rare
and then we’re just going to spoon our really simple chili lime sauce
on top
Absolutely beautiful! Now that is a handsome entree!
Enjoy guys!! So stoked that I woke up today and
I was like “I have to have fresh fish” because this dish rocks!
All of these flavors are really simple yet they go together really, really well
Hope you enjoy this recipe Very simple to do
Until next time, Danny from Danny Mac’s Kitchen Good seeing you!

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