Rinse and pat dry salmon fillet.
Sprinkle salt and pepper on the inside of fillet.
Press in 10 slices of garlic and 10 of ginger.
Heat oil in a skillet and stir-fry 5 slices of ginger. With the seasoned side down, pan fry the salmon until the edges are cooked (turn opaque and slightly brown).
Turn the fillet over and fry until done.
Remove the salmon from the skillet and discard the garlic and ginger.
Serve with lemon wedges or sprinkle fried salmon with finely chopped walnuts as preferred.
Cut salmon into roughly equal-size pieces,
For the Salmon: Cut the salmon 8 slices, crosswise and lay
overed, in a warm place for about 1 hour or until
FOR JERK SALMON:
Combine all wet
For the Salmon:
Season salmon fillets on both sides with
For the Salmon: Preheat the broiler.
In
For the salmon en papillote:
Preheat the
eep hot oil (375 degrees) for 10 to 20 seconds, or
For the limed sour cream: Combine
For the Salmon:
Preheat oven to 350\
nto a dough. Knead vigorously for at least 10 mins until
aucepan of boiling salted water for 6 mins, covered, until tender
Add 25g of Butter to a small sauti pan.
Add Chanterelles and shallots, cover with a lid and sweat for a few minutes.
Make a space for the salmon in the pan, add wine and fish stock.
Poach for 4-5 minutes, take out fish and keep warm.
Reduce cooking liquid by two thirds, take out mushrooms.
Cut butter into small cubes and whisk in to make sauce. Add lemon juice abd peas.
Return mushrooms, add broad beans and peas, check seasoning.
Place salmon on plate with sauce to the side I found this recipe on a site among others.
eat to medium and cook for 12-15 mins, until tender
e boil and boil rapidly for 10 minutes. Then reduce
horoughly. Set aside to marinate for 30 minutes.
2. Heat
DIRECTIONS FOR POACHED SALMON: In a very large
nto individual shallow bowls. Season salmon pieces well with cumin mixture
(For the Poaching liquid, use the