● Members
Seafood & Catch
Herb-Crusted Clam Linguine in White Wine
Our Clam Linguine leans on lemon and patience: deeply savory and worth the wait, then finished in White Wine.
Recipes / Seafood & Catch / Grilled Pan-Seared Salmon and Charred Vegetables
Seafood & Catch
Free recipe
Grilled Pan-Seared Salmon and Charred Vegetables
Deeply satisfying Pan-Seared Salmon and Charred Vegetables, layered with warm, patient spice.
Ingredients
What you'll need
- 1 lb pan-seared salmon
- 1 tsp lemon
- 1/2 cup unsalted butter
- 1 tbsp garlic
- 2 tsp fresh parsley
- 1 medium olive oil
- 1 lb kosher salt
- to taste good finishing oil
Method
Step by step
- Pat the pan-seared salmon dry and season it well so it browns instead of steaming.
- Get your pan hot and render the aromatics until they smell sweet and toasty.
- Return the pan-seared salmon, add just enough liquid, and simmer until everything is tender.
- Taste, brighten with a squeeze of citrus, and plate while it is still hot.
Keep cooking
More Seafood & Catch
● Members
Free
Seafood & Catch
Lemon-Butter Blackened Redfish in White Wine
Deeply satisfying Blackened Redfish in White Wine, balanced between sweet, salt and heat.
● Members
Seafood & Catch
Grilled Seared Scallops over Saffron Rice
A Grilled Seared Scallops, built on a slow, honest base, and served over Saffron Rice.
● Members
Seafood & Catch
Blackened Clam Linguine with Garlic Butter
Blackened Clam Linguine with Garlic Butter -- weeknight-fast but never a compromise.