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Sauteed Salmon Cutlets with Rouille Sauce

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Salmon Cutlets with Rouille

Salmon Cutlets with Rouille

Holly A. Heyser
This is an easy but classy take on sauteed salmon. You slice thick cutlets from a fillet of salmon on the bias -- like you do when slicing bread -- dust them in flour, give them a quick saute and serve with this fabulous Provencal rouille sauce, which is like a saffron-garlic mayo. It's awesome. You'll want something green to go with this dish, but it should be simple; I like chard with garlic and olive oil. Add crusty bread or potatoes to complete the meal. Keys here are a hot pan and a good sauce: Make the rouille ahead and keep it in the fridge for up to a day. This recipe serves 4 as a main course.

Prep Time: 30 minutes

Cook Time: 8 minutes

Total Time: 38 minutes

Ingredients:

  • 1 lb skinless salmon fillets
  • Kosher salt
  • Flour for dusting
  • 2 T. olive oil
  • 1 T. butter
  • 1 T. white wine vinegar
  • 1 T. water
  • Pinch of saffron
  • 2-3 slices of white bread, crusts removed
  • 3-4 finely chopped garlic cloves
  • 2 egg yolks
  • 1/4 t. chile powder
  • 1/2 cup olive oil
  • Salt and pepper to taste

Preparation:

Using your sharpest knife, slice cutlets from the salmon fillet on the bias with one motion. Do not saw them off. I like mine about 1/4 to 3/8 inch thick. They should be pretty thin, like chicken or veal cutlets.

Salt the salmon and set in the fridge.

Make the rouille. Heat the water, vinegar and saffron in a microwave for 30 seconds. Mix well until you have a very yellow liquid.

Cut the white bread into chunks and then pour the saffron mixture over them in a large bowl. Mix well and make sure you get all the saffron -- it's expensive!

Put the bread mixture into a food processor and then add the garlic, egg yolks and chile powder. Buzz it for about 30 seconds. Scrape down the sides. Buzz it again on low power, then drizzle in the olive oil slowly.

Pour the sauce, which should be like thick mayo, into a bowl and refrigerate. You will use this on the side when serveing.

Cook the salmon. Dust the salmon cutlets in flour. Put the butter and olive oil in a large frying pan and heat them over high heat. Swirl the two around to combine.

After about 1-2 minutes, add the salmon to the pan -- give them plenty of room. Do not overcrowd.

Let them cook for 2 minutes over medium-high heat, then carefully flip them once and cook for another minute.

Serve with some sauteed veggies, potatoes or crusty bread, and the rouille. I like a lush white like a Roussane or Torrontes or a white Cote du Rhone, or a full rose from Spain, southern France or California.

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