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Pan-Seared Salmon Collar (French Style)
This dish offers a delightful blend of sweet tender salmon collar cooked in a light buttery sauce with hints of lemon and garlic while the fresh shiso leaves add a subtle grassy note that makes it perfect for a warm meal. A delicious Pan-Seared Salmon Collar (French Style) recipe.
- Prep
- 18m
- Cook
- 30m
- Total
- 48m
- Servings
- 2
- Difficulty
- Intermediate
- Spice
- 1/5
- Cuisine
- Chinese
IngredientsWhat you'll need for Pan-Seared Salmon Collar (French Style)
| Ingredient | Amount |
|---|---|
| salmon collar | 2 as needed |
| lime | 1 as needed |
| salt | to taste |
| black pepper | to taste |
| olive oil | to taste |
| unsalted butter | 1 small piece |
| whole milk | to taste |
| shiso leaves | to taste |
| minced garlic | to taste |
| white wine or cooking wine | to taste |
- salmon collar2 as needed
- lime1 as needed
- saltto taste
- black pepperto taste
- olive oilto taste
- unsalted butter1 small piece
- whole milkto taste
- shiso leavesto taste
- minced garlicto taste
- white wine or cooking wineto taste
Cooking StepsHow to cook Pan-Seared Salmon Collar (French Style) step by step
-
Step 1Rinse the salmon collars and pat thoroughly dry with paper towels (excess moisture prevents crisping). Make shallow cuts on the skin to prevent shrinking and warping during cooking.
-
Step 2Season with salt, black pepper, white wine, and a squeeze of lime juice. Rub evenly and marinate for 10–15 minutes.
-
Step 3Lightly sauté minced garlic in a pan until fragrant; set aside.
-
Step 4Heat olive oil in a skillet over medium heat. Place the marinated salmon collars skin-side down, pressing gently for 10 seconds to ensure even contact. Reduce to medium-low and pan-fry for 3–4 minutes until the skin is golden and crispy.
-
Step 5Add a knob of unsalted butter to the pan.
-
Step 6Spoon the melted butter and oil over the fish continuously.
-
Step 7Blend milk and melted butter with an immersion blender until foamy. Spoon the foam over the fish repeatedly to keep it moist and juicy.
-
Step 8Drizzle the finished fish with the garlic butter sauce and a squeeze of lime juice. Garnish with sautéed garlic. Serve with shiso leaves to wrap the fish. The skin is golden and crispy while the flesh stays tender and rich — layers of salt, pepper, garlic, citrus, and butter make this irresistible!
Pan-Seared Salmon Collar (French Style)
This dish offers a delightful blend of sweet tender salmon collar cooked in a light buttery sauce with hints of lemon and garlic while the fresh shiso leaves add a subtle grassy note that makes it perfect for a warm meal. A delicious Pan-Seared Salmon Collar (French Style) recipe.
Ingredients
- 2 as needed salmon collar
- 1 as needed lime
- to taste salt
- to taste black pepper
- to taste olive oil
- 1 small piece unsalted butter
- to taste whole milk
- to taste shiso leaves
- to taste minced garlic
- to taste white wine or cooking wine
Instructions
-
Rinse the salmon collars and pat thoroughly dry with paper towels (excess moisture prevents crisping). Make shallow cuts on the skin to prevent shrinking and warping during cooking.
-
Season with salt, black pepper, white wine, and a squeeze of lime juice. Rub evenly and marinate for 10–15 minutes.
-
Lightly sauté minced garlic in a pan until fragrant; set aside.
-
Heat olive oil in a skillet over medium heat. Place the marinated salmon collars skin-side down, pressing gently for 10 seconds to ensure even contact. Reduce to medium-low and pan-fry for 3–4 minutes until the skin is golden and crispy.
-
Add a knob of unsalted butter to the pan.
-
Spoon the melted butter and oil over the fish continuously.
-
Blend milk and melted butter with an immersion blender until foamy. Spoon the foam over the fish repeatedly to keep it moist and juicy.
-
Drizzle the finished fish with the garlic butter sauce and a squeeze of lime juice. Garnish with sautéed garlic. Serve with shiso leaves to wrap the fish. The skin is golden and crispy while the flesh stays tender and rich — layers of salt, pepper, garlic, citrus, and butter make this irresistible!
