Pan-roasted salmon with jalapeno and cilantro

The Superstore recently had skin off salmon portions (around 4 oz. each) on sale so we bought six portions. Normally all we do is season it with a bit of salt and pepper then either grill or pan-roast it. Did something different this time.

I seasoned it with salt and pepper and let it rest on the counter.

Then I heated canola oil in a large aluminum skillet over medium-high heat.

Added the salmon (on what had been the skin side down) for 3 minutes before turning the heat down to medium and flipping the salmon.

Then I added 1 tbsp of butter to one side of the skillet, holding the skillet so the butter was on the lower 'end'.

After the butter melted I added 2 tbsp of diced, seeded and de-ribbed jalapenos then sauteed for about 3 minutes. Then I spooned the jalapeno-butter mixture over the salmon.

When the salmon was done I removed two portions to two warm plates (one for each of us). The extra went onto another plate.

Then I garnished the salmon with chopped cilantro. Sides were steamed rice also garnished with cilantro, and skin-on sweet potato wedges seasoned with Cajun spices then roasted in the oven.

These jalapenos added no heat yet a pleasant crunch, and we like cilantro.

Yum.
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Everything sounds good except the cilantro! Not a fan!

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Originally Posted by barry581

Everything sounds good except the cilantro! Not a fan!

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Oh no! We can’t be friends anymore! [emoji8]

Cilantro on ALL THE THINGS. I have 6 plants in my garden and it’s barely enough to keep up with my personal needs. [emoji38]

I’m looking forward to some fresh fish and seafood to make use of all of my garden grown herbs and veggies, thanks!

That sounds very delish Ill have to make it.

Sounds delicious. LOVE cilantro, put it on everything.

Barry, cilantro is definitely a like or a dislike. Parsley might be a good alternative.

Mighty Thor, our cilantro survived the winter and it self-sows.

Jollymolly, thanks. We liked it.

Sandra, sometimes I make fresh pico de gallo and include cilantro. I prefer stripping the stems out.

I looked anyway, because even though I thought jalapenos were hot, your recipes are always good. They're not hot? Wish I could grow cilantro year long. We like it and it's a ridiculous price for fresh in the stores.

I think it sounds quite tasty as well. We're big cilantro fans, too. If I got more sun in my yard I'd plant my own.

I don't always strip out the stems on tender herbs like cilantro, depends on how likely one is to see the little stem pieces in the finished recipe. My kid, who is a chef, has tasked us with carefully de-stemming big piles of herbs in the past and that, and ironing clothes are 2 tasks I don't like. I knew I didn't like ironing but I didn't know I also didn't like plucking the leaves off herbs until I was assigned that task for some salsa verde or chimichurri, something like that.

Snowshoe, good question! Ribs and seeds are what holds most of the heat so if you don't care for that be sure to clean them well. Slice jalapenos in half then use a 1/2 or even 1/4 teaspoon measuring spoon to scrape out what you don't want. They can also vary in heat - folklore is that the less you water jalapeno plants the hotter they will be.

smartrock, it is a tedious job! Back in the day I might make a gallon of pico, which required de-stemming a generously large bunch of cilantro. I recall that start to finish, making a gallon of pico was essentially an all day job.