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Am an open book.. a big time foodie.. an aspiring chef... who has a thirst for knowledge.. loves traveling...loves making friends.. is passionate about writing...wants to capture life through photography...is a loud mouth..a chatterbox...a self proclaimed Bohemian..and the world is my oyster !!!!

Saturday, August 27, 2011

Pan Seared Salmon & Crisp Asparagus


Ingredients:

Skin-on salmon fillet - 1
Salt and freshly ground black pepper
olive oil - 2 tbs
Asparagus - 4 with the top and bottom chopped
Lemon wedges

Method:

First scrape the scales off the salmon, wash it and dry the salmon with a kitchen cloth. Sprinkle salt and freshly ground pepper on each side and pat the salmon. Mean while slightly steam or blanch the asparagus, remove from steam and pat dry with a kitchen cloth and keep aside.

Heat a heavy-bottomed skillet for 3 minutes over high heat. Add oil to pan and swirl to coat.
When the oil shimmers, add the fillet skin side down and cook and without moving it for about 30 seconds. Reduce heat to medium-high and continue to cook until skin side is well browned and untill bottom half of the fillet turns opaque.

Turn fillet and cook, without moving them, until they are no longer translucent on the exterior
and are firm, but not hard, when gently squeezed (approximately 3 minutes) then turn the salmon over and sear briefly. Side by side, sear the asparagus too adding seasoning on each side when they turn slightly golden brown.

Remove fillet from pan let stand for a minute. Serve immediately with lemon wedges.

Note: When the fish is done, it should still show traces of bright orange when you peek inside the fillet with the tip of a knife. If center is completely opaque and the orange color is dull, the fish is overcooked. When you cut into the salmon it should be crackling on the skin side (slightly crisp) and soft but not flaky in the inside (it should not disintegrate).

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