Seared Salmon Or Pan-Fried Snapper With Sauteed Vegetables

Recipe Ingredients

4		Salmon fillets - (6 to 8 oz ea)
		Emeril's Essence - see * Note
3 tablespoons	45ml	Olive oil
4		Red snapper fillets - (6 to 8 oz ea)
1/2 cup	31g / 1.1oz	Flour
1/2 cup	118ml	Vegetable oil
4 cups	948ml	Julienne assorted vegetables, such as
		Zucchini, yellow squash, red cabbage, red
		Onions, carrots, and shiitake mushrooms
		Salt - to taste
		Finely-ground white pepper - to taste
1 cup	237ml	Lemon Butter Sauce - see * Note
		Chopped parsley - for garnish

Recipe Instructions

* Note: See the "Bayou Blast - {Emeril's Creole Seasoning}" and "Lemon Butter Sauce" recipes which are included in this collection.

Either season the salmon with Essence. Or, season both the snapper and flour with Essence. Dredge the snapper in the seasoned flour, coating completely.

In one large stainless saute pan, heat 2 tablespoons of the olive oil. In another large stainless saute pan, heat the vegetable oil.

Add the salmon to the first saute pan, searing for 3 to 4 minutes on each side. Add the snapper to the second saute pan, pan-frying for 3 to 4 minutes on each side.

In a large nonstick pan, over medium heat, heat the remaining tablespoon of olive oil. Add the vegetables. Season with salt and pepper. Saute for 3 to 4 minutes.

To serve, spoon the 1/4 cup of Lemon Butter Sauce in the center of each plate. Spoon the vegetables in the center of the sauce. Lay the fillets on top of the vegetables. Garnish with parsley.

This recipe yields 4 servings.

Source:
EMERIL LIVE with Emeril Lagasse - From the TV FOOD NETWORK - (Show # EM-1C02)

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