Pan-seared Regal Salmon with Apple Cranberry
Fresh Salmon Whole, Steaks & Fillets
Cooking time: 15 mins
Preparation time: 15 mins
- 2 x 200g Regal King Salmon Portions, skin on
- Neutral oil, like vegetable or grapeseed oil
Apple Cranberry Sauce
- 1 TBSP butter
- 1 thinly sliced shallot (approx. 1 oz)
- Salt and cracked black pepper, to taste
- 1 apple, diced I used Gala apples
- 1/2 TBSP freshly squeezed lemon juice
- 1/3 cup apple juice, you can use apple cider
- 2 TBSP pure maple syrup You can use pure honey
- 1/2 tsp ground cinnamon
- 1/8 tsp ground allspice
- 2 TBSP dried cranberries
Preparing the Salmon
Remove the fillets from the fridge and, with a paper towel, pat the entire fillets dry — skin included. Sprinkle a little salt over the flesh of the fillets and let them sit on the counter for about 15-20 minutes to come to room temperature. In the meantime you can prep your ingredients for the sauce.
Apple Cranberry Sauce
Melt the butter in a pan over moderate heat. Add the sliced shallots and cook until lightly browned — about 5 minutes. Add a sprinkle of salt and pepper.
While the onions cook, place all of the ingredients from the diced apple to the ground allspice in a medium-sized bowl; stir well to thoroughly mix the ingredients.
Add the apple mixture to the pan with the onions and stir well. Bring the heat down to low and let the sauce to simmer, stirring occasionally, for 5-7 minutes or until the mixture becomes a little thicker. (In the meantime, cook your salmon.) Once thickened, remove from heat, cover, and set aside.
Pan-Searing Salmon With Crispy Skin
Add a generous amount of oil, to your fry pan — enough to coat the bottom of the pan. Heat over high heat until the oil starts to smoke.
Carefully place one salmon portion into the hot pan, skin-side down. As soon as the portion hits the pan, press down on it with a spatula until the portion flattens out (this only takes seconds) while bringing the heat down to medium. Let your salmon cook for about six minutes, or until you can see a nice golden brown colour on the edge of the skin. DO NOT touch, push, or try to budge your salmon beforehand, or you'll tear the skin. Once you see the golden edges, carefully slide your spatula underneath the fillet and turn it over. (If it doesn't release, give it another 30 seconds and try again.)
Once you've flipped your salmon, it's likely a little over halfway cooked so it only needs another 2-3 minutes of cooking. Cook the fish until it's opaque.
Once the portion is cooked, carefully remove it from the pan and set it on a plate; cover with tin foil so it stays warm. Repeat the same process for the other portion.
Once the salmon is done, plate, and spoon the apple cranberry sauce evenly over each.