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Pan-Seared Salmon with Red Chili-Walnut Sauce

Pan-Seared Salmon with Red Chili-Walnut Sauce

By Courtney HillOctober 15, 2019

  • Makes
    4 servings
  • Cook Time
    25 minutes

Heating a skillet over medium-high, then lowering the temperature once the salmon is in the pan ensures a nice sear without the risk of scorching, And finishing the cooking off heat, using just the pan's residual heat, ensures the fish stays moist and won't overcook. We paired salmon fillets with a spicy Georgian-style condiment called red adjika, which is made with garlic, chilies, a few spices, tomato and umami-rich walnuts. If you can only find whole fennel seeds, not ground, simply whirl ½ teaspoon whole seeds in a spice grinder to a fine powder. And try to purchase fillets of the same thickness so they cook at the same rate.

Tip

Don't place the salmon in the skillet with the skin facing down. Make sure they go in flesh side down, and don't fuss with them once they're in. Cooking them undisturbed allows the fish to develop flavorful browning.

Ingredients
  • 1

    teaspoon ground coriander

  • ½

    teaspoon dry mustard

  • ½

    teaspoon ground fennel seeds

  • Kosher salt

  • 4

    6-ounce center-cut salmon fillets (each 1 to 1¼ inches thick), patted dry

  • ¼

    cup walnuts

  • 2

    Fresno chilies, stemmed and quartered

  • 2

    medium garlic cloves, peeled

  • 1

    plum tomato, cored and quartered

  • ¼

    cup drained roasted red bell peppers, patted dry

  • 1

    tablespoon grapeseed or other neutral oil

Step 1

In a small bowl, whisk together the coriander, mustard, fennel and 2 teaspoons salt. Season the flesh side of the salmon fillets with 2 teaspoons of the spice mixture and set aside.

Step 2

In a food processor, combine the remaining spice mixture, the walnuts, chilies, garlic, tomato and roasted peppers. Pulse until the mixture is finely chopped, 10 to 15 pulses, scraping down the bowl as needed.

Step 3

In a nonstick 12-inch skillet over medium-high, heat the oil until shimmering. Place the salmon flesh side down in the pan, then immediately reduce to medium.

Cook, undisturbed, until golden brown, 4 to 6 minutes. Using a wide metal spatula, carefully flip the fillets, then cover the pan and remove from the heat.

Let stand until the thickest part of the fillets reach 120°F or are nearly opaque when cut into, about another 5 minutes for 1-inch-thick fillets or about 8 minutes if 1¼ inches thick. Transfer the salmon to a platter.

Step 4

Return the skillet to medium-high and add the walnut-chili puree. Cook, stirring often, until the liquid released by puree has evaporated and the sauce is thick, 2 to 3 minutes. Spoon about 1 tablespoon of the sauce on top of each fillet, then serve with the remaining sauce on the side.

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