Easiest Salmon Ever; You Have the Right to Infuse
To use, thaw in the frig overnight or a couple hours on the counter. (This is probably a good place for a disclaimer to avoid a law suit. I don't know how my mother kept from killing any of her five children, umpteen grands and
the multitudes who scarfed down her school, camp and church foods...) Voila! It's ready when you are. And remember the broccoli.
Here's how to cook it: the easist, best salmon ever. Restaurant quality, I'm tellin' ya! The herb-infusion option--super easy--is included further down.
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Let it come to room temp, salt and pepper the flesh side.
Add other seasonings or rubs if you like, but it isn't necessary at all.
Let sit for 10 minutes or so. Helps the seasonings absorb and increases flavor.
Heat a teaspoon or so of olive oil, in a non-stick pan; medium heat.
Place the salmon in the pan when the oil starts to ripple--carefully, flesh side down.
If you're doing more than one piece, make sure the sides don't touch. They'll steam instead of fry and you won't be able to see the sides to gauge doneness. Leave it alone. Don't be scootin' it all over and peeking. You can partially cover to retain moisture and reduce spatters but don't put the lid on tight, or it will not crisp--which helps to retain the flavor and moisture...blah, blah, blah...
Cook on medium heat until the sides start to turn opaque--whiteish, lose their glossy shine.
Turn it gently and cook on skin side, just 3 or 4 minutes. Total, it should take less than 10, depending on thickness of fillet.
Drizzle on a little lemon...if you must. :)
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Take it to the next level with Herb-Infusion Option
Saute a fresh herb sprig of your choice--in the heated olive oil to infuse it with flavor before adding the fish. I like rosemary, thyme or tarragon which [suprisingly!] grow in my herb garden. Remove it before it loses all its shape and color, set to the side, and use it as an enticing garnish for the little buggar when you're done. It's a-maaa-zing.
What's your favorite way to prepare salmon? Method, recipe, condiment?
Posted by Gwen S at 6:00 AM