Smoked Paprika Salmon with Rosemary Grapes

Name: Smoked Paprika Salmon with Rosemary Grapes
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Yield: 2 people
Ingredients: 8 ounces salmon (2 fillets); pinch salt, pepper; 1 teaspoon smoked paprika; 1 tablespoon butter; 1 tablespoon olive oil; 1 cup red grapes, washed and stems removed; 2-3 sprigs rosemary

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5.0

36 reviews

Excellent

Prep Time
15 mins
Cook Time
15 mins
Total Time
25 mins
Servings
2 people
Calories
328 kcal
Course
Main Course
Cuisine
American

Smoked Paprika Salmon with Rosemary Grapes

Joelle Price

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This smoked paprika salmon with rosemary grapes is a sweet and savory seafood meal made with pan-seared fish and a quick grape pan-sauce.

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Ingredients

Servings

8 ounces salmon (2 fillets)
pinch salt, pepper
1 teaspoon smoked paprika
1 tablespoon butter plant-based or dairy
1 tablespoon olive oil
1 cup red grapes, washed and stems removed Optionally, halve the grapes before using. (I halve large globe grapes.)
2-3 sprigs rosemary

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Instructions

Pat salmon dry. Rub fish with paprika, and sprinkle fillets on both sides with salt and pepper.Allow fillets to rest at room temperature for about 15 minutes. (Cold salmon is more difficult to sear.)
Add butter and oil to a heavy pan and melt butter over medium heat.Place the fillets skin-side down in the pan and cook 2-4 minutes, depending on the thickness of the fillets. (If your salmon fillets don't have skin, it doesn't matter which side you cook first.)As the salmon cooks, the flesh will begin to turn opaque from the bottom up. When the fish has cooked halfway through, it's ready to flip.Avoid touching the fish until the fish is ready to flip.
Use a thin metal spatula to test the fish. If you can slide the spatula under the fish without the fish sticking to the pan, it's ready to flip. If the fillets won't release, give them another 30 seconds. They'll release when they've finished cooking.Cook fish another 2-4 minutes until done. Timing will depend on the thickness of the fillet. (Watch the sides of the fillets to see when the fish is done cooking. It's finished as soon as there are no more translucent patches and it's fully opaque.)
Transfer the fish to plates, leaving the excess butter in the pan. Cover fish to keep warm, or set fish in a 200ºF oven.Add grapes and rosemary to the pan and allow them to sear for about 2-3 minutes, or until grapes begin to blister. While grapes sear, smash them with the back of a spoon to release juices. Scoop the grapes out of the pan, along with all the liquid. Discard the rosemary.Serve salmon immediately with rosemary grape sauce.

Nutrition Information

Show Details

Calories 328kcal (16%) Carbohydrates 14g (5%) Protein 23g (46%) Fat 20g (31%) Saturated Fat 6g (30%) Trans Fat 1g Cholesterol 77mg (26%) Sodium 102mg (4%) Potassium 724mg (21%) Fiber 1g (4%) Sugar 12g (24%) Vitamin A 763IU (15%) Vitamin C 2mg (2%) Calcium 25mg (3%) Iron 1mg (6%)

Nutrition Facts

Serving: 2people

Amount Per Serving

Calories 328 kcal

% Daily Value*

Calories	328kcal	16%
Carbohydrates	14g	5%
Protein	23g	46%
Fat	20g	31%
Saturated Fat	6g	30%
Trans Fat	1g	50%
Cholesterol	77mg	26%
Sodium	102mg	4%
Potassium	724mg	15%
Fiber	1g	4%
Sugar	12g	24%
Vitamin A	763IU	15%
Vitamin C	2mg	2%
Calcium	25mg	3%
Iron	1mg	6%