Salmon, Pan fried

Same type of fish, same seasoning, just a different style of cooking. The pan-fried salmon yields a much crispier skin compared to the Baked Salmon . Just as tasty and not also without having to worry about the amount of oil used as it is pan fried not deep fried.

Ingredients:

2 salmon fillets, skin on

salt & pepper

some cooking oil

slices of ginger (optional)

Method:

  • Pat dry salmon fillets. Flip fillets so the skin side is up.
  • Cut 2 slits about 1.5cm (1/2″) deep onto the skin. Place the slices of ginger into the slits, if using.
  • Season both sides of the fillet with salt & pepper.
  • Heat oil in saucepan and place salmon fillets, skin side down.

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  • Cook on medium. Flip the fillet over, when the cooked portion reaches over the half way mark of the salmon, about 3-4 minutes, as in the picture above.

 

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  • Remove the fillets when it looks cooked. Drain on some paper, skin side down, so the paper does not adhere or stick to the flesh.

 

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Your salmon will be cooked just right, moist and flaking, not dry. You can serve on a bed of pasta sauce fried rice (yes, I fried rice with some pasta sauce. Add some diced red peppers and/or tomatoes for some colour) and a quick stir-fry of baby pak-choy.

 

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