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Pan-Fry

Pan-Seared Salmon Topped with Indian-Spiced Sprouts and Carrots
Ingredients
4 (6 oz.) skinless center-cut salmon fillets, about 1 inch thick
1/4 tsp. freshly ground black pepper, or to taste
2 tsp. yellow mustard seeds
2 tsp. cumin seeds
4 tsp. olive oil, divided
1 Tbsp. fresh lime juice
1/8 tsp. salt, or to taste
1 pinch cayenne
3/4 cup fresh broccoli or alfalfa sprouts
3/4 cup finely shredded carrots ,excess moisture firmly squeezed out
2 Tbsp. fresh cilantro, chopped
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Pan-Seared Salmon Topped with Indian-Spiced Sprouts and Carrots

Pan-Seared Salmon Topped with Indian-Spiced Sprouts and Carrots

Pan-Seared Salmon Topped with Indian-Spiced Sprouts and Carrots
  • Servings:Serves 4
  • Prep Time:10 minutes
  • Cook Time:12 minutes
directions
1. Season both sides of the salmon fillets with pepper.
2. Heat a large nonstick skillet over medium heat; add mustard and cumin seeds. Toast, shaking the pan, until seeds are slightly darker and the mustard seeds are beginning to pop, about 1 to 4 minutes. Watch carefully to avoid scorching. Pour the seeds into a medium bowl and set aside.
3. Increase heat to high and add 1 teaspoon of the oil to the skillet, tilting to coat the bottom. When oil is shimmering, place salmon fillets rounded-side-down in the skillet. Cook until well browned on the underside, about 4 minutes.
4. Reduce heat to medium, turn salmon, and continue cooking until just opaque in the center, 3 to 4 minutes longer.
5. While salmon cooks, add lime juice, salt, cayenne, and remaining 1 tablespoon oil to bowl with the toasted seeds, mixing well with a fork or whisk. Add sprouts, carrots, and cilantro and toss well to coat with dressing.
6. To serve, place each salmon fillet on a plate and top with the sprout mixture.
Source: Hannaford fresh Magazine, March - April 2012
 
 
 
 
 
 
 
 
 
 
 
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