Blog Archives for tag pan-searing
Pan-Seared Harissa Salmon
Pan-searing salmon fillets in an oil-coated, non-stick pan ensures that the fish is nicely browned on the outside, and flaky… Continue reading »
Pan-Seared Salmon with Herb-Caper Bagna Cauda
Hailing from Piedmont, a northwestern region of Italy, a bagna cauda is a traditional anchovy-butter sauce oftentimes served with crudites as… Continue reading »
Miso-Glazed Salmon
We probably all think of a piping hot bowl of Japanese miso soup when we hear about miso paste, but… Continue reading »