Pan Seared Salmon
Salmon must be the fish I love eating the most. It is full flavored and needs very little help in terms of spices and herbs. All you need is some salt and pepper and you are done. This recipe gives you very crispy salmon skin which we all love. Though there are various schools of thought on which is best: wild or farmed salmon, I prefer wild salmon as the flavor, taste and texture is a lot more superior to farm raised salmon. Which ever choice you make, this recipe is sure to satisfy your cravings for seafood.
INGREDIENTS:
(1) A Medium Filet of Salmon (Mid or Tail Portion)
(2) Salt and Pepper to Taste
(3) 1 Teaspoon of Oil
PROCEDURE:
(1) Remove scales from salmon, wash and pat dry.
(2) This next step is optional but has aesthetic value and allows the seasoning to penetrate the salmon flesh. Use a sharp knife and score the skin of the salmon. Be careful not to cut too deep into the fish.
(3) Season the skin with salt and pepper.
(4) Heat a non stick pan and drizzle about a teaspoon of oil on the hot pan. Allow oil to heat up. Place salmon on hot pan, skin side down. Season the top of the fish with salt and pepper
(5) Depending on size of salmon, cook each side for about 5 minutes. You will know when a side is ready by the color change on the side of the salmon. If you notice that the fish has turn orange half way through, it is time to flip it. Do not “disturb” the fish while it is searing by trying to lift it up with force. When the fish is ready to be flipped you will know as it will easily lift off the pan.
(6) Flip fish and sear the other side for about 5 more minutes.
(7) Take fish off fire when ready and serve.
Salmon pears well with spinach and goat cheese. I love serving mine on a bed of spinach dressed lightly with some olive oil, salt and pepper and dotted with some goat cheese, currants for sweetness and pine nuts for crunch. Do try out this easy but amazing recipe.
Terry Adido is passionate about showing people how easy it is to recreate restaurant quality meals in the comfort of their kitchens. With a style of cooking he refers to as Afro-European Fusion, his meals are influenced greatly by French and Italian Cuisine with a West African twist. If you love good food, you are in for the ride of your life.
This is awesome. All this while, I tot u cn only do this with oven. Thanks.
You are welcome. You can start on the stove and finish in the oven, but it is not really necessary.