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Divide the plantains among four plates. Place a piece of salmon on top of the plantains and a pad of truffle butter on each piece of fish (the butter should melt right over the salmon). Divide the sauce from the pan among the plates and serve. Recipe courtesy of New Latin Classics by Lorena Garcia and Raquel Pelzel/Ballantine Books, 2011.
Cooking salmon in a hot skillet is a quick cooking method that results in crispy skin and generous, flavorful browning on both sides. Always use a nonstick skillet, and remember to pat the fish ...
Bake until the thickest part of the salmon flakes easily with a fork and the flesh is opaque, 12 to 15 minutes. Transfer salmon to a serving platter; top with fresh herbs and serve with lemon ...
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Instead of using a skillet, Ree opts for a sheet pan when making this blackened salmon recipe. It's hands-free and easy to clean up, especially if you line the sheet pan with aluminum foil.
Heat a nonstick frying pan over medium heat, then add the vegetable oil. Cook the salmon, skin-side down, until the skin is crisp, 45 minutes. Then place the fish in the oven for 34 minutes. Stir the heavy cream into the curried vegetable mixture, bring back to a boil, add the diced potatoes, and cook until softened, about 5 minutes.
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Season the salmon on both sides with salt and black pepper. Lay out 4 large pieces of aluminum foil. In the center of each piece, put piece of salmon, 1 sprig rosemary, 3⁄4 teaspoon red pepper ...