home cooked dinners by the season

30-Minute Curry Dusted Pan-Seared Salmon

30-Minute Curry Dusted Pan-Seared Salmon

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When I find myself thinking… hmmm salmon again… I quickly quiet that inner voice. I should be saying “yes, salmon again” because it tastes good and is equally good for you. But being a bit spoiled living here in the Pacific Northwest, I am sometimes guilty of taking one of our natural food resources for granted. I stand accused. I also get in a rut with preparing it the same way.

I’m here to tempt you with this recipe that puts dinner on the table in 30 minutes or less. Yes, that’s my hook – I’m hoping I have your attention now and possibly you’re even cheering a bit.

To make it even more enticing I am throwing in a quick Greek yogurt sauce highlighted with cilantro and a touch of honey and a five ingredient Mediterranean couscous side dish so you don’t have to figure out what else to serve with the salmon. Cooking speed was my guide with these recipes so I kept the number of ingredients in each to a bare minimum, but feel free to add more to enhance their flavor. There’s only one ingredient in all three recipes that requires chopping!

Pan searing is a quick and reliable way to cook salmon. Here are my tips to make the salmon preparation go faster. Make sure the salmon fillets are all about the same thickness. At the seafood department, ask for ones that are about one-inch thick as they will cook more quickly than thicker ones. And be sure to ask to have the skin removed. This will decrease your preparation time.

Be sure to heat your pan sufficiently before you put the salmon in to insure a good sear. You want it lightly browned and a little crisp. A good general rule when cooking seafood is to allow about ten minutes cooking time per inch of thickness.

Here’s my suggestion for preparation. Stir together the ingredients for the sauce then put it in the refrigerator.  Start the couscous and while it’s cooking, pan sear the salmon.

30-Minute Curry Dusted Pan-Seared Salmon
 
Serves: 4
Ingredients
  • Greek Yogurt Sauce:
  • 6 ounces plain Greek-style yogurt
  • 1 tablespoon honey
  • 1 tablespoon chopped cilantro
  • Kosher salt
  • Cayenne pepper

  • Couscous:
  • 1-1/4 cups chicken broth or water
  • 1 tablespoon butter
  • 1 teaspoon curry powder
  • Pinch salt
  • 1 cup Israeli-style couscous

  • Pan-seared salmon:
  • 4 skinless salmon fillets, about 4-5 ounces each
  • 1 teaspoon curry powder
  • Kosher salt
  • Fresh ground black pepper
  • 1-2 tablespoons olive oil
Instructions
  1. For the sauce, stir together yogurt, honey and cilantro; season with salt and pepper; refrigerate until using.
  2. For the couscous, bring chicken broth, butter, curry powder and salt to a boil in a small saucepan; add couscous and bring to a boil; stir, reduce heat, cover and cook over low heat just until tender and liquid is absorbed, about 8 minutes. Remove from heat and keep warm.
  3. For the salmon, sprinkle fillets with curry, salt and pepper. Heat olive oil over medium heat in a skillet; add salmon and allow cooking until golden brown, about 3-4 minutes. Turn and cook until salmon is cooked through, about 4-5 minutes.
  4. Serve salmon with couscous and top with greek yogurt sauce.

 


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