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Easy Recipe

Quick And Easy: Crispy Pan-Seared Salmon Fillets Recipe

Perfect pan-seared salmon should have crisp skin, moist and tender flesh, and fat that has been fully rendered. This technique produces excellent results with minimal fuss. The key is to cook the salmon most of the way through with the skin side down in order to insulate the delicate flesh from the direct heat of the pan. Serve it with one of our favorite sides for salmon for a satisfying meal.

Get extra-crisp skin and tender, moist, evenly cooked flesh using our technique for perfect pan-seared salmon fillets.

  • Serves 4
  • 10 minutes

  • 10 minutes

Ingredients

  • 4 skin-on salmon fillets, about 6 ounces (170g) each
  • Kosher salt and freshly ground black pepper
  • 2 tablespoons (30ml) vegetable, canola, or light olive oil

Directions

  1. 1.

    Press salmon fillets between paper towels to dry surfaces thoroughly. Season on all sides with salt and pepper.

  2. 2.

    In a large stainless, cast iron, or carbon steel skillet, heat oil over medium-high heat until shimmering. Reduce heat to medium-low, then add a salmon fillet, skin side down. Press firmly in place for 10 seconds, using the back of a flexible fish spatula, to prevent the skin from buckling. Add remaining fillets one at a time, pressing each with spatula for 10 seconds, until all fillets are in the pan.

  3. 3.

    Cook, pressing gently on back of fillets occasionally to ensure good contact with skin, until skin releases easily from pan, about 4 minutes. If skin shows resistance when you attempt to lift a corner with spatula, allow it to continue to cook until it lifts easily. Continue to cook until salmon registers 110°F (43°C) in the very center for rare, 120°F (49°C) for medium-rare, or 130°F (54°C) for medium, 5 to 7 minutes total.

  4. 4.

    Using spatula and a fork, flip salmon fillets and cook on second side for 15 seconds, then transfer to a paper towel–lined plate to drain. Serve immediately.

Categories
Easy Recipe

Easy Homemade Caramel Sauce Recipe

Real caramel sauce is a three-ingredient affair—nothing more than sugar, water, and cream. Okay, okay, salt and vanilla, too, but it hardly seems fair to count the seasonings. For a sweet and simple flavor, cook the sugar syrup until it’s a pale, honey-colored hue. If you’d prefer a darker caramel with a slightly bitter edge, aim for a foxy amber hue. In either case, you’re just 20 minutes away from the thick and gooey caramel sauce of your dreams.

The thick and gooey caramel sauce of your dreams is easier and faster than you think.

  • Makes 1 1/3 cups (14 ounces)
  • 20 minutes

  • 20 minutes

Ingredients

  • 4 ounces water (1/2 cup; 115g)
  • 8 1/2 ounces sugar (1 1/4 cups; 240g)
  • 1/2 teaspoon (2g) Diamond Crystal kosher salt; for table salt, use half as much by volume or use the same weight
  • 1 vanilla pod, reserved from another project (optional)
  • 8 ounces heavy cream (1 cup; 225g)
  • 1 teaspoon (5g) vanilla extract (optional)

Directions

  1. 1.

    In a 3-quart stainless steel saucier, combine water, sugar, and salt over medium heat. If you like, add an empty vanilla pod, too. Stir with a fork until syrup comes to a boil, about 4 minutes, then simmer without stirring until syrup is honey-colored, roughly 6 minutes, shaking and swirling as needed to ensure even caramelization. Continue cooking until syrup is light to medium amber, a minute more. Immediately add cream and reduce heat to medium-low.

  2. 2.

    Stirring constantly with a heat-resistant spatula to knock back the foam, simmer until caramel registers 225°F (107°C) on a digital thermometer, about 3 minutes. Transfer to a heat-resistant container, stir in vanilla extract (if using), and cool to room temperature. (No need to discard the vanilla bean; it will continue to infuse the caramel over time.) Caramel will be runny while warm, but thicken as it cools, turning just a little chewy when cold. Refrigerate up to 1 month in an airtight container.

Categories
Easy Recipe

Easy Vegetable Pancakes Recipe

Easy Vegetable Pancakes Recipe

What do you do when your child refuses to eat vegetables? Make pancakes.

Savory pancakes stuffed to the gills with vegetables that’ll satisfy both children and adults alike.

  • Serves 4 as a side or appetizer; makes 8 to 10 pancakes
  • 30 minutes

  • 30 minutes

Ingredients

  • For the Dipping Sauce:
  • 2 tablespoon soy sauce
  • 2 tablespoons rice vinegar
  • 2 teaspoons sesame oil
  • For the Pancakes
  • 100 grams (3.5 ounces; 2/3 cup) all-purpose flour
  • 50 grams (1.75 ounces; 1/3 cup) whole wheat, rice, roasted rice, or chickpea flour (see note)
  • 1/2 teaspoon (2g) Diamond Crystal kosher salt plus more for seasoning; if using table salt, use half as much by volume
  • 1/4 teaspoon baking powder
  • 1 large egg, straight from the fridge
  • 1 tablespoon (17g) doubanjiang or other fermented bean paste (see note)
  • 1 clove garlic, minced
  • 2/3 cup (160 ml) ice-cold water, plus more as needed (see note)
  • 6 ounces salted green cabbage (about 1 1/4 cups; 168g from 1/4 head of cabbage) or kimchi, roughly chopped (see note)
  • 1 small carrot (about 2 ounces; 60g), peeled and grated on large holes of box grater
  • 2 scallions (about 1 ounce; 30g), thinly sliced
  • 1/2 cup (120ml) vegetable oil for frying, plus extra as needed

Directions

  1. 1.

    For the Dipping Sauce: Combine soy sauce, rice vinegar, and sesame oil in a small bowl and stir briefly to combine. Set aside.

  2. 2.

    For the Pancakes: In a large bowl, whisk together all-purpose flour, whole wheat flour (or other flour), 1/2 teaspoon of salt, and baking powder until well-combined, about 30 seconds. Set aside.

  3. 3.

    In a separate medium bowl, whisk together egg, doubanjiang (or other fermented bean paste), garlic, and water until mixture is homogeneous, about 1 minute. Add wet mixture to large mixing bowl with flour mixture and whisk together just until a smooth, loose batter forms; the consistency should be similar to pancake batter; it should flow easily off the whisk and puddle briefly on top of the batter in the bowl. Add additional ice-cold water as needed to achieve this consistency, taking care not to over-mix the batter.

  4. 4.

    Add salted cabbage (or kimchi), grated carrot, and sliced scallions to batter and, using flexible spatula, fold in vegetables gently until evenly incorporated.

  5. 5.

    Heat oil in 12-inch stainless steel, well-seasoned cast iron, or nonstick skillet over medium-high heat until shimmering. Using a large spoon, small ladle, or measuring cup, add batter in 3-tablespoon (1 1/2-ounce; 45ml) portions (you can make larger or smaller pancakes as desired) to hot oil. For thinner, crispier pancakes, press down on batter to flatten them out; for thicker, fluffier pancakes, leave batter undisturbed. Cook, swirling oil once or twice, until pancakes are golden brown and crispy on first side, 2 to 3 minutes. Flip pancakes and continue cooking, swirling oil once or twice, until second side is golden and crispy, 2 to 3 minutes more. Transfer pancakes to wire rack set in rimmed baking sheet or paper towel-lined plate and season with salt. Repeat process with remaining batter, adding more oil if pan becomes too dry. Serve pancakes hot with dipping sauce alongside.

Categories
Easy Recipe Uncategorized

Easy Fried Rice Recipe

Easy Fried Rice Recipe

We tested every variable to bust some common fried-rice myths and found that it’s a much more forgiving dish than people tend to think. Fried rice is a great way to use up leftovers, but there’s no reason you can’t use a batch of freshly cooked white rice instead. This recipe produces vegetable-studded fried rice with individual grains, lightly seasoned to allow the flavor of the rice to shine.

Use fresh or leftover white rice for this easy, vegetable-studded fried rice recipe. We fry the grains in batches and season the dish lightly for a perfect texture and flavor.

  • Serves 2 to 3
  • 10 minutes

  • 10 minutes

Ingredients

  • 2 cups cooked white rice (12 ounces; 350g; see note)
  • 2 tablespoons (30ml) vegetable or canola oil, divided
  • 1 small onion, finely chopped (4 ounces; 115g)
  • 1 medium carrot, peeled and cut into small dice (3 ounces; 85g)
  • 2 scallions, thinly sliced (1 ounce; 30g)
  • 2 medium cloves garlic, minced (about 2 teaspoons; 5g)
  • 1 teaspoon (5ml) soy sauce
  • 1 teaspoon (5ml) toasted sesame oil
  • Kosher salt and ground white pepper
  • 1 large egg
  • 4 ounces (115g) frozen peas

Directions

  1. 1.

    If using day-old rice (see note), transfer to a medium bowl and break the rice up with your hands into individual grains before proceeding. Heat 1/2 tablespoon (7ml) vegetable oil in a wok over high heat until smoking. Add half of rice and cook, stirring and tossing, until the rice is pale brown and toasted and has a lightly chewy texture, about 3 minutes. Transfer to a medium bowl. Repeat with another 1/2 tablespoon oil and remaining rice.

  2. 2.

    Return all the rice to the wok and press it up the sides, leaving a space in the middle. Add 1/2 tablespoon (7ml) oil to the space. Add onion, carrot, scallions, and garlic and cook, stirring gently, until lightly softened and fragrant, about 1 minute. Toss with rice to combine. Add soy sauce and sesame oil and toss to coat. Season to taste with salt and white pepper.

  3. 3.

    Push rice to the side of the wok and add remaining 1/2 tablespoon (7ml) oil. Break the egg into the oil and season with a little salt. Use a spatula to scramble the egg, breaking it up into small bits. Toss the egg and the rice together.

  4. 4.

    Add frozen peas and continue to toss and stir until peas are thawed and every grain of rice is separate. Serve immediately.