Joho, since you asked: Favorite salmon recipe if anyone is interested. Easy fast. Salmon cooked skin side (although I do skin it ) down and never flipped as you pop a lid on the skillet and it steams itself through as the bottom crisps.
Lazy alternative to JP’s fancier version: When done, I tip the excess grease out of the pan, deglaze with 2 TBS of dry vermouth, reduce to 1 TBS and add a squeeze of lemon and swirl in 1 TBS butter. Pour over fish on the plate. Top with any herb you have, fresh or dry. Lovely
Great with a cucumber salad (dressing of greek yogurt, sqeeze of lemon, salt & pepper, lots of dill).
Salmon Fillet Sautéed on Its Skin
Jacques Pepin
serves one
Ingredients
One 6 ounce salmon fillet, skin on (or off)
1/8 tsp salt or more
2 tsp unsalted butter
1/4 cup (loosely packed) very thin slivers of onion, about an inch long
1 to 2 tsp capers, drained
2 tsp lemon juice
1 tsp coarsely chopped flat-leaf-parsley, for garnish
Equipment: An 8 or 9 inch seasoned cast iron (or heat resistant non-stick) frying pan with a tight-fitting cover
Set the pan over high heat for a minute, until quite hot. Season both sides of the fillet with the salt and lay it skin side down in the dry pan. The skin will shrink on contact with the heat.
Cover the pan and cook for 5 to 7 minutes at medium-high heat, depending on the thickness of the fillet. Test for doneness by piercing the top with a sharp knife: the outside will flake but the center should still be medium rare and slightly translucent; the skin will be very crisp. Cook longer for a better-done fillet.
With a long spatula, lift the fillet and flip it onto a dinner plate, with the cooked skin on top.
Wipe out the pan with paper towels to remove the fat released by the salmon.
Add the butter to the skillet. Add the onion slivers and sauté 1 minute or so. Add the capers and sauté briefly, tossing them with the onions. Swirl in the lemon juice. Pour the sizzling garnish over the fillet, sprinkle on the chopped parsley (or sprinkle with dried dill).
10:59 pm
29 Apr 14