PAN FOOD RECIPES

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PAN-FRIED SALMON RECIPE | BBC GOOD FOOD



Pan-fried salmon recipe | BBC Good Food image

Have a perfectly cooked salmon fillet, complete with crisp skin, ready in under 10 minutes. Serve with a side of buttery, seasonal green veg for a filling supper

Provided by Esther Clark

Categories     Dinner, Main course, Supper

Total Time 6 minutes

Prep Time 1 minutes

Cook Time 5 minutes

Yield 2

Number Of Ingredients 4

2 x 150g salmon fillets (about 4cm thick), skin on
½ tbsp olive oil
20g unsalted butter
½ lemon, juiced

Steps:

  • Generously season the salmon fillets with salt and pepper. Put the oil and butter in a non-stick frying pan over a medium heat, swirling around the pan until melted and foaming, then turn up the heat. Once the butter starts bubbling, add the salmon fillets to the pan, skin-side-down, and fry for 3 mins until crisp. Flip the fillets over, lower the heat and cook for 2 mins more, then drizzle with the lemon juice. Transfer the salmon to a plate and baste with any of the buttery juices left in the pan.

Nutrition Facts : Calories 524 calories, FatContent 44 grams fat, SaturatedFatContent 15 grams saturated fat, CarbohydrateContent 0.3 grams carbohydrates, SugarContent 0.3 grams sugar, FiberContent 0.3 grams fiber, ProteinContent 31 grams protein, SodiumContent 0.17 milligram of sodium

PAN-FRIED FLOUNDER RECIPE | FOOD NETWORK



Pan-Fried Flounder Recipe | Food Network image

Make your next fish dinner Food Network's Pan-Fried Flounder recipe, and serve it with a bright lemon caper sauce.

Provided by Food Network

Categories     main-dish

Total Time 15 minutes

Prep Time 5 minutes

Cook Time 10 minutes

Yield 4 servings

Number Of Ingredients 7

4 skinless flounder-fillets
Salt and pepper, to taste
Flour, for dredging fish
2 tablespoons vegetable oil
3 tablespoons butter, divided
1 lemon, juiced
1 small bottle capers

Steps:

  • Wash fillets in cold water and pat dry. Sprinkle with salt and pepper. Dredge fillets in flour. Place oil and 2 tablespoons butter in flat, heavy-bottomed skillet and heat on medium-high until butter melts. Keeping heat at medium-high, cook fish on 1 side about 3 minutes (more or less, depending on size of fillets), until deep brown and crispy. Turn fish and cook on second side, about 3 minutes. Turn fish only once.
  • Remove fish to serving platter. Turn off heat. Into hot skillet, whisk in remaining 1 tablespoon butter. Add lemon juice. Pour in capers, liquid and all. Whisk. Pour thin sauce over fish fillets. serve at once.

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