Sunday, December 2, 2012

Pan-Roasted Salmon Fillet

Time for a salmon dinner last night. Since it was raining (and as I'm still on the mend) we couldn't use the grill outside so thought I'd employ the same technique to cooking it that I used on the black cod a few weeks ago and simply pan-roast it.

This turned out to be quite an easy and simple way to prepare a salmon fillet and have it come out so delicious. In fact so easy that's it already made its way onto my list for beginner classes. We paired it with slim-cut pan-fried fingerlings and steamed cauliflower, both of which are very easy and simple dishes and, like the salmon, also quite delicious.

Loch Duart salmon fillet - beauty, eh?

Searing the fillet with lemon and capers

Allow the fish to heat internally

Ready for serving

Servings: 2
Prep Time: 5 minutes
Cooking Time: 10 minutes
Total Time: 15-20 minutes

Medium skillet with a cover
needle-nose pliers (optional for pulling bones during prep)

3/4 pound salmon fillet (I used loch duart)
1 tablespoons capers, rinsed in a strainer
1/2 lemon sliced very thinly
2 tablespoons olive oil
kosher salt
fresh cracked black pepper

Lay the salmon out on a board and use a pair of needle-nose pliers to carefully pull out any pinbones. Coat with 1 tablespoon of the oil then add a pinch of salt and a few turns of a peppermill for seasoning. Put into a bowl with the capers and lemon slices.
Heat a medium skillet over medium heat. When hot add the remaining 1 tablespoon of oil. When the oil is heated, add the salmon skin-side down with the capers and lemon slices. Cook for about 3-4 minutes to sear the skin then reduce the heat to medium low and cover the skillet. Allow to cook for another 5-7 minutes, or until the flesh of the fish starts to flake. If you peek inside the thickest part of the fish it should also just be at the point where it is losing its internal redness but no more than that.
Remove the fish, capers, and lemon slices, and cover with foil to rest for a few minutes before serving.

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