Tuesday, January 6, 2009

Pan Seared Salmon

I just discovered a way to pan-fry a salmon fillet without burning the skin and without crumpling it in the process. The trick, apparently, is to preheat the oil on high heat and then lower the heat once the oil is hot and then put the salmon in the pan, skin down and leave it to cook for a few minutes before turning it over. Elementary really, but it was a revelation to me (duh!!) I’ve ruined (and burnt) so many salmon fillets in the past when trying to pan fry/sear them in the pan because I either kept the heat on too high for too long or put the fish in the pan too early, before the oil is hot. No more burnt salmon for me from now on! The salmon fillet turned out perfectly this time, the skin was crispy and crunchy and the meat was delicious and nicely spiced. It was slightly greasy but oh, it was goo-ood!

1) Salmon fillet
2) Garlic, chopped
3) Shallots, diced
4) Sea salt, black pepper, Mrs. Dash
5) Canola oil

Heat canola oil in a (iron) pan over medium high heat and then sprinkle a dash of sea salt, black pepper and “Old Bay”/Mrs. Dash. Season the fillet with sea salt, black pepper and seafood seasoning. Once oil is heated in the pan, lower the heat to medium and place the salmon fillet, skin down, and let it cook for about 5 minutes. Turn the fish over and cook for another 3-5 minutes (or until cooked). Turn the fillet over once if more crispiness is desired and then set aside on a plate. In the same pan, stir shallots and garlic together for a few minutes or until shallots are cooked. Pour over the salmon and serve with salad.

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