Saturday, May 12, 2007

Pan-Seared Salmon

I love to cook, but I am at a job all day. This makes dinners, and our lunches, a little difficult for me sometimes. I often start to plan our meals when I wake up, or the night before, so I can do some prep work. I will say now, those of you with children who cook wonderful wholesome meals are superhuman! The problems arise, because I begin to think “Oh! I should make this or that, with this sauce or this thing as a side dish!” But, when you start cooking at 8 or later, reality sinks in and we are hungry and can’t wait for the glorious feast I have in my head. So I tend to do a lot of seared pan dishes or things I can put in my Delonghi oven/broiler, which I absolutely love! I use it more than anything else in the kitchen, except for my coffee pot. But, yet again, the cooking bug creeps in and I feel the need to make something in addition to the main seared meat/veggie thing. So, different garnishes or simple sauces usually appear, and one of the best helpers any cook can have is a garden stocked with fresh herbs. This always helps to liven up a dish. I learned a lot about cooking meat from one of Jean-Georges Vongerichten’s cookbooks that my father had. Unfortunately, I don’t recall which one, or I would buy it. Essentially, it broke down the basics of various common cooking techniques and times, and they have never failed me since.

Pan-Seared Salmon
Serves 2

2 fillets Salmon
1 tbsp olive oil
1 small pat of butter
salt and pepper to taste

1. In a pan heat the olive oil and butter over medium-high heat till butter begins to turn golden.
2. Place the salmon in the pan skin side up and cook for about 5-8 minutes or until it starts to brown. Watch your heat, and lower if needed.
3. Turn fillets over and put heat up to medium-high and cook for about 10 minutes, depending on how well done you like your fish. We like ours a little on the underdone side of things.
4. Transfer to a plate and season with salt and pepper to taste.

In the photo above, I sprinkled some fresh dill and fresh horseradish on top.

No comments: