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243K views · 3.1K reactions | How to Make Ina's Seared Salmon with Spicy Red Pepper Aioli | Ina Garten's method guarantees perfectly cooked salmon EVERY time with minimal effort! NEW #BarefootContessa > Sunday at 12:30|11:30c. Subscribe to... | By Food Network | INA GARTEN: Let's make seared salmon with spicy red pepper aioli. Seared salmon with red pepper aioli sounds a little fancy. But it's actually a great weeknight meal. And I'm going to show you how I sear the salmon. Kind of the way I do steakhouse steaks, I'm going to sear it on top of the stove and then I'm going to cook it in the oven. And that way, it comes out perfectly every single time. So a little olive oil on the salmon. So I have four skinless, center cut salmon fillets all about the same size so they cook exactly the same time. Lots of salt and pepper to give them flavor. And I've preheated a cast iron skillet so it's nice and hot. I'm just going to sear it on one side. And I'll show you what I do. So rounded side down right into the pan. You don't want to crowd them too much. So that they really cook evenly. So let me show you my system that guarantees it's perfectly cooked every time. I leave the fillets to cook in the skillet without moving them for two minutes then turn the salmon rounded side up. I put the skillet into a 400 degree oven and roast the salmon for just three minutes, then I'll take it out. They'll still be rare in the center. Cover the pan loosely with aluminum foil and let the salmon rest for three minutes for medium rare. So while the salmon rests, I'm going to make red pepper aioli to go with it. So I only use this Provencal sauce where you make mayonnaise with lots of garlic. It's absolutely delicious. But I'm going to take a shortcut and use store-bought mayonnaise for it and flavor it. So I've got 2 cloves of garlic, a tablespoon of chipotle peppers, about a tablespoon of freshly squeezed lime juice. Just squeeze it right in. And I'm going to puree that just until it's really well pureed. I'm going to add a 1/4 of a cup of roasted red peppers. I use a jar from a grocery store. They're delicious. OK, here we go. Just puree that all together. A cup of mayonnaise. Smells good but spicy. I love the chipotle with salmon. Salmon is a pretty strong fish so it can handle a really strong sauce. Lots of salt and pepper. Make sure it's well seasoned and then just puree it. For a weeknight sauce, that's pretty fast, right? OK, that's the sauce. And the salmon should be ready. I'm going to put it on a platter. It's really important to let any kind of protein-- salmon, steak, anything-- to rest. It just allows the juices to get back into the salmon. And it makes such a difference. Some aioli on top, just drizzle it on. Serve the rest on the side. And this is a really delicious, really special weeknight meal because it's so fast. And I can't imagine an easier, more delicious weeknight dinner, seared salmon with Chipotle aioli. It's pretty good. [music playing]