Been curious about the best way to cook that piece of salmon you’ve been eyeing in the store? Wonder no more! Salmon is a delicious and healthy protein rich in omega-3 fatty acids. Most people are hesitant to cook salmon as they think they will either overcook it or it will taste fishy. Good quality salmon is a thing of beauty and if prepared correctly, will leave you satisfied and smiling. The key to cooking salmon is simple, a hot pan, patience and butter! When you start cooking the salmon, always start with a hot, well oiled pan. even though this fish contains some fat, it will not be enough to stop the fish from sticking to the pan so always oil the pan. Let the salmon sit out and come up to near room temp before cooking to ensure it cooks evenly. Before placing the salmon in the pan, make sure the oil is near its smoke point, meaning the oil is thin and beginning to slightly smoke. Lay the fish away from you and lower the heat once salmon starts to take on some color. Let the fish stay skin side down in the pan undisturbed, this ensures you don’t break the fish when you get ready to flip it. Once the fish is good and seared, about 30 seconds to 1 1/2 minutes(depending on how hot your pan got), flip and cut the heat down to a medium low. Add herbs and garlic and allow them to become fragrant while cooking in the oil, next add some butter, this will cool the pan, cook the fish and keep it moist. Grab a spoon and push the fish to the front of the pan and begin to baste the fish with the butter for about 1- 1 1/2 minutes until the aromatic herbs and garlic have permeated the fish. Let the fish rest in the pan about 2-4 minutes until cooked to your liking. Finish with some fresh lemon juice and you will have the taste of land and sea on one plate!
- 1 filet atlantic salmon (fresh preferred)
- fresh ground black pepper (to taste)
- Kosher salt (to taste)
- Onion powder (to taste)
- Garlic powder (to taste)
- 1 Lemon (cut)
- Rosemary (fresh)
- 2 Garlic cloves
- thyme (optional)
- 2 tbsp butter (unsalted)
- 1 bunch fresh watercress
- 2 cups green peas ( cooked)
- 2-3 cups vegetable stock
- Kosher salt
- Black pepper
- 1-2 tbsp butter (unsalted)
- 1/2 cup Israeli Cous cous
- 1 lemon
- Fresh mint ( thinly cut)
- 2 tsp honey
- 1-2 tbsp olive oil
- salt and pepper (to taste)
- Lay salmon out and allow it to warm up
- place 2 pots on stove with water, salt and bring to boil
- add cous cous to water and cook to package instructed time
- strain and rinse the cous cous
- mix together lemon juice, honey and oil and pour over cous cous
- add salt and pepper to taste
- add mint and mix until well distributed and set aside.
- cook peas for 2-4 minutes until bright green
- remove and set aside, bring water back to boil and blanche watercress until vibrant green
- Place peas, watercress, butter, stock in blender and pulse until smooth
- run through strainer and taste, if underseasoned, add salt and pepper and taste.
- use stock to water down if necessary, once you get the consistancy you desire, keep warm and set aside
- Heat pan over high heat and add oil
- once oil is hot, place salmon in pan and cook for about 1 to 1 1/2 minutes and flip
- add rosemary, thyme and garlic and cook for about 20 seconds
- add butter and mix with herbs, once melted push the fish to the top of the pan and begin to baste the fish in butter for 11/2 minutes.
- turn off heat and set fish aside. Let sit in the pan for about 2 minutes. Squeeze lemon juice atop the fish as it rests in the pan.
- plate the cous cous and puree, placing the fish on last.
- finish with lemon and enjoy!