Sear Your Salmon To Create Crispy Crust, Seal In Juices

Pan searing is a fast method of cooking salmon that seals in the juices and creates a crisp, golden top crust. The technique calls for a well-seasoned cast-iron skillet; because such high heat is used, a spatter guard to cover the pan and an exhaust fan to handle the steam and smoke are recommended.

By heating the skillet empty, you reduce the amount of oil needed to coat the bottom to only a teaspoon. If you prefer salmon rare in the center, you can reduce the cooking time.

If you don’t find hazelnuts in the baking section of the supermarket, buy them at a health food store. If only whole nuts are available, you can mince them by dropping them through the tube of a food processor with the motor running.

To chop basil for Herb Rice, place several leaves in a stack and roll them into a cylinder. Thinly slice, then mince.

Asparagus is a perfect accompaniment to the rich salmon and fragrant rice. Buy pencil-thin asparagus to eliminate peeling (it also cooks faster).

To cook fresh asparagus, snap off tough lower ends of spears where they break easily. Rinse spears well under cold running water, place in wide skillet and add 1/2 inch water. Bring water to boil. Reduce heat. Cover and simmer 5 to 8 minutes, depending on thickness, until just tender when pierced. Drain before serving.

Pan-Seared Salmon With Hazelnut Butter

Hazelnut butter:

2 tablespoons butter, softened

1/2 teaspoon lemon juice

1 tablespoon minced roasted hazelnuts

Salmon:

1 teaspoon oil

4 (6-ounce) skinless center-cut pieces salmon fillet (about 1 inches thick)

Freshly ground pepper

Blend butter, lemon juice and hazelnuts. Set aside.

Place 10-inch cast-iron skillet over high heat for about 3 minutes. When water dances on bottom of pan, remove from heat. Add oil and tilt pan to evenly coat bottom. Continue heating pan 30 seconds until oil almost smokes.

Place salmon, skin-side down, in skillet and cover with spatter guard. Reduce heat to medium-high and cook 3 to 5 minutes, depending on how done you want it. Carefully turn salmon pieces, lower heat to medium and cook another 3 to 5 minutes.

Gently peel off skin. Serve salmon, crisp side up, seasoned to taste with pepper and topped with a dollop of hazelnut butter.

Yield: 4 servings.

Nutrition information per serving, with hazelnut butter: 313 calories, 123 milligrams sodium, 105 milligrams cholesterol, 22 grams fat (63 percent fat calories), no carbohydrate, 28 grams protein.

Herb Rice

2 tablespoons butter

1 tablespoon minced shallots

1 tablespoon minced basil

Water (about 1/4 cup)

1 (14-1/2-ounce) can chicken broth

1 cup rice

Salt, optional

Melt butter in 2-quart saucepan. Add shallots and saute until transparent. Add basil and cook 1 minute over medium heat.

Add water to broth to make 2 cups liquid. Stir rice and broth into pan. Increase heat until mixture boils, then cover. Reduce heat and cook about 20 minutes or until liquid is absorbed and rice is done. Fluff rice with fork. Season to taste with salt.

Yield: 4 servings.

Nutrition information per serving: 249 calories, 526 milligrams sodium, 16 milligrams cholesterol, 7 grams fat (25 percent fat calories), 42 grams carbohydrate, 4 grams protein.