This salmon recipe is a try favourite
Salmon is such a fun fish to work with.
I’ve prepared this salmon with a coriander and lime sauce in a number of different ways and each time it has gone down very well.
I’ve steamed the salmon, roasted in on cedar planks, BBQed it and as I’ve done here… pan fried it.
Whenever pan frying fish that is normally fried with the skin on such as salmon, sea bass and bream, it is important to get as much moisture out of the skin as possible.
A wet fish will result in soggy limp skin that will fail to impress.
Achieving perfectly dry skin isn’t difficult.
Simply take a sharp knife, press it down firmly on the fish skin at a 45 degree angle and scrape the water out of the skin. Repeat this process until the skin is nice and dry.
If you’ve never tried this before, you’ll be amazed at the end result. Crispy skin that almost falls away from the perfectly cooked fish below it.
It has to be one of my favourite ways to cook great quality salmon.
I like the skin to be slightly blackened, leaving the flesh a light pink on the outside and slightly rare in the centre.
Talk about delicious!
Oh, and this recipe also happens to be so easy to make.
The coriander sauce can be made ahead of time leaving only the pan frying to be done at the last minute.
4 x 200g salmon fillets
1 two tablespoons ghee or olive oil or a mixture of both.
1 teaspoon chilli powder – for dusting
1 tablespoon finely ground fresh black pepper
Salt to taste
For the Sauce
2 tablespoons mayonnaise
1 packed cup (250ml) chopped coriander leaves and stems
Juice of two limes
1 – 3 fresh green chillies – chopped
3 cloves garlic
1 teaspoon cumin powder
Salt and pepper to taste
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Throw all of the ingredients for the sauce in a food processor or pestle and mortar.
Blend to a smooth sauce and cover until ready to serve.
Now scrape that water out of your salmon skin – as described above – and dust with a bit of chilli powder and salt and pepper.
Heat the ghee/oil over medium high heat.
When it is good and hot, carefully plop those salmon fillets into the pan, skin side down.
Most of the frying will be done on the skin side and cooking time really depends on how thick your fillets are.
Watch the salmon fillets as they cook. You will see that the meat begins to cook up from the skin side.
This salmon recipe is also nice served cold with the skin removed.
When the salmon has cooked halfway through – about three minutes – turn the fillets over and fry until they are cooked almost through but still a bit pink inside.
Serve immediately drizzled with a bit of the coriander sauce.