Smoked Paprika Salmon with Rosemary Grapes
User Reviews
5
-
Prep Time
15 mins
-
Cook Time
10 mins
-
Total Time
25 mins
-
Servings
2 people
-
Calories
328 kcal
-
Course
Main Course
-
Cuisine
American
Smoked Paprika Salmon with Rosemary Grapes
Description
This recipe begins by patting dry salmon fillets and seasoning them with smoked paprika, salt, and black pepper, then resting them at room temperature to ensure even cooking. The salmon is pan-seared in a mixture of butter and olive oil, skin-side down first if applicable, to develop a golden crust without sticking. Cooking times vary with fillet thickness but generally range from 2 to 4 minutes per side, flipping when the fish releases easily from the pan.
Alongside the salmon, red grapes and sprigs of rosemary add complementary elements; the grapes offer bursts of juicy sweetness while the rosemary imparts aromatic herbal notes. This combination enhances the flavor profile, balancing the smokiness of the paprika and richness of the salmon.
Ingredients
- 8 ounces salmon 2 fillets
- salt pinch
- black pepper pinch
- 1 teaspoon smoked paprika
- 1 tablespoon butter plant-based or dairy
- 1 tablespoon olive oil
- 1 cup red grapes Optionally, halve the grapes before using. (I halve large globe grapes, washed and stems removed
- rosemary 2-3 sprigs
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 DetailsNutrition 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% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
You'll Also Love
