Technorati Profile
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Pan Seared Salmon With Lemon, Olive Oil and Balsamic Vinegar
Mood:
Sensual
Cost:
Cheap
Difficulty:
Easy
Rating:
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This is a super easy, yet very impressive dish to make. Since this salmon is so highly regarded, it's best to keep it simple. You can serve it with rice, veggies, or as this picture shows, over blue cheese polenta.
Time To Cook:
• Novice cook: 15 minutes
• Experienced cook: 10 minutes
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Copper Salmon is among the world's most prized wild salmon. If you happen to see some at your market, don't hesitate to gobble it up.
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• 2/3 of a pound of salmon fillets without the skin
• Juice of 1 lemon (make sure to keep a slice of lemon for garnish)
• 2 tablespoon of extra virgin olive oil
• 2 tablespoons of balsamic vinegar
• 1 tablespoon of all purpose flour
• 1 tablespoon of butter
• Salt and pepper to taste
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• 8 inch, cast iron pan
• Measuring spoons
• Spatula
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1) Make sure there aren't any bones in your fish.
2) Season your flour with a little salt and pepper. You don't want to add too much seasoning right now, because you're going to add more later. Next, dredge your fish in the flour, coating thoroughly on both sides.
3) Over medium-high heat, add 1 tablespoon of butter and 1 tablespoon of extra virgin olive oil to your 8-inch pan.
4) Add your fish to the pan and cook it for 4 minutes each side, for up to a 1 inch fillet, or 5-6 minutes each side for a 1 and 1/2 inch fillet.
5) When fish is cooked, transfer to a plate. Pour the remaining olive oil and balsamic vinegar over the salmon and drizzle some onto the plate. Season with salt and pepper and garnish each plate with a slice of lemon. That's all there is to it! Enjoy.
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