Tuesday, 29 November 2016 21:53

Salmon fillets - "pan" roasted / fried

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"Pan" on anything pisses me off quite a lot: What else would you fry in? Bucket-fried? Even the colonel fries the chicken separately from the bucket he puts it in

Anyway, you can just cook the salmon in the pan on the hob (fry it) or start it in the pan and then put the pan in the oven (pan-roasted). Pan-roasted is fair enough I suppose

You need to leave the skin on for this

Directions

put a bit of oil on both sides of the salmon and season the non-skin side with salt and pepper

Get the pan nice and hot and put the fish on skin-side down. You might need to hold it down because the heat can shrink the skin and make it curl up

If you're not using the oven watch until the colour has changes about half way up and then turn it over. Make a not of how long that took and do the other side for about 75% of that time

If you're putting the pan in the oven, roast it for 10 minutes in a pre-heated oven at 220 degrees

This is the voice of experience: You will remember to use an oven glove when you get the pan out of the oven but as soon as you put it down it'll look like a normal pan. If you put it down drape the oven glove over the handle to remind you

Read 7626 times Last modified on Friday, 29 December 2023 07:39
Published in Main Dishes
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Spanish has three nationalities: British, Irish and Australian due to a series of accidents. Spanish is not one of them,

Mark was born in Australia in 1966 and has lived on a damp, cold island off the coast of France (the locals call it "Blighty") since 1970. Educated in the State School System (proudly), his teachers unanimously agreed he had raised indolence and mediocrity to world-class levels.

In sport, he excelled at outrunning the bigger kids to avoid a regular hiding. These traits have seen him through several aimless career changes and now, in his 50s, he finds himself wondering what he will do when he grows up.

But, he loves his family and he can cook a bit.

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