020 - Fast and Easy Pan Seared Salmon!

Growing up, I was never a fan of Fish. Every time a fish is served on the table, I would often skip it. But right now, it is one of my favorite dishes to whip up. Fish (especially the one that came from the sea), offers a great amount of Protein and other necessary nutrients for the body. In short, it's a great food loaded with healthy stuff, and (get this), it's cheap. Well, most of it ;)

Today’s fish dish will feature the one fish that has got the hypest of hype among Indonesian food goer: Salmon. Loaded with Omega 3 (that’s healthy oil I heard), and tasted super succulent, this will steal the hearts of the people who eat it! Don’t like fish? YOUR LOSS.

You will need:

1 piece of Salmon fillet. Approximately 150 grams per person. Get the freshest Salmon you can get, avoid frozen ones. 

1 tsp of freshly ground black pepper. I just happen to have multi colored peppercorns, so I used those.

1 tsp of coarse sea salt. DON’T substitute this with table salt. Seriously, DON’T

2 tsp of ground paprika.

2 tbsp of olive oil. Or just enough to cover the whole surface.

Ready? Here We Go!

Step 1 – Get a kitchen towel, and dry the fish thoroughly. Remember, wet fish equals soggy fish. No no.

Step 2 – Sprinkle salt, pepper, and paprika generously. Give that bad boy a rub, a SPANK if you insist (mehehehehehhe). Afterwards, give it a nice oily massage with the olive oil (again, mehehehehhehe)

Salt

Pepper

Paprika

Olive Oil

Ain't that a beaut?

Step 3 – Heat your nonstick pan on a medium high heat. On my cooktop, it’s flame mark 8 out of 12.

Step 4 – Once the pan is searing hot, put your salmon in and leave it still for around 2-2,5 minutes to develop that lovely brown crust. Dude, seriously, don’t move it. That ain’t cool

Step 5 – The fish will tell you when they wanted a flip. How do you know you might ask? See the edges, it should be pale by now. When you see it, flip it! Leave it be for another 2 minutes, but this time around, turn the heat down to medium to cook the insides.

Step 6 – Plate

Well, ain’t that a thing of beauty? This Salmon is best served with a hearty green salad with simple vinaigrette and baby potatoes on the sides. But, since i have neither of those at home right now, i laid it over a bed of sauteed green onions ;)

Give this a go, and as usual, if you made one, let me know!

Peace

xx