Seared Paprika Salmon with Rosemary Grapes
This Seared Salmon with Rosemary Grapes is ready in about 10 minutes, and is perfect for weeknight dinners, date nights, or as the seafood centerpiece at a dinner party.
Servings 2 people
- 1 TB butter OR olive oil
- 2 salmon fillets, skin on (~4oz each)
- 1 TB smoked paprika
- pinch salt, pepper
- 1 cup red grapes, washed and stems removed
- 2-3 sprigs rosemary, removed from stems
Pat salmon dry. Pat dry again. (Wet fish will not sear). Rub fish on both sides with paprika, and sprinkle with salt and pepper.
Heat butter in a stainless steel or cast iron pan over medium-high heat, until butter is hot but not browned.
Set salmon, skin side down, in hot pan. Sear, without touching or trying to move salmon, for approximately 4 minutes per 1/2 inch thickness. Salmon will begin to cook from the bottom up- turning from pale pink to a whiter, less translucent hue. Salmon is ready to flip when the fish has cooked approximately 3/4 of the way through.
Use thin metal spatula to flip salmon. If salmon sticks to the pan, allow it to cook another 30 seconds and try again until it's loosened.
Once salmon is flipped, sear it for about 1 minute. Remove salmon from pan, and cover it with a paper towel to keep it hot.
Turn heat down to medium. Add grapes and rosemary and allow them to sear for about 2 minutes. While grapes sear, smash them with the back of a spoon to release juices.
Serve salmon immediately with rosemary grapes.
- Swap cranberry sauce for the grapes: Microwave 1 cup cranberries with 1/2 cup orange juice + 1 TB maple syrup. Pour into the skillet after you've removed the salmon, and simmer until the sauce thickens slightly.
Calories: 282kcal | Carbohydrates: 15g | Protein: 26g | Fat: 14g | Saturated Fat: 4g | Cholesterol: 85mg | Sodium: 269mg | Potassium: 224mg | Fiber: 1g | Sugar: 12g | Vitamin A: 2150IU | Vitamin C: 2.4mg | Calcium: 16mg | Iron: 1.7mg