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,
hill.
To prepare the salmon, heat the rest of the
rying pan on medium. Cook salmon, skin side down, for 4
Add salmon to a medium bowl (do not drain).
Remove bones; add the flour, eggs, onion and salt and pepper.
Beat with an electric mixer until well incorporated.
In a large skillet, heat enough oil to cover the bottom of the pan.
With a medium spoon, add salmon spreading them into round patties (you can make large or small).
Let them cook on one side 10 minutes, then flip cook 10 minutes more.
ENJOY!
nto individual shallow bowls. Season salmon pieces well with cumin mixture
baking sheet.
Pat salmon fillets dry with paper towels
Season salmon with salt and pepper and sprinkle with some of the lemon juice.
Heat a large skillet over medium-high heat. Melt butter and oil together in the hot skillet. Add salmon; pan-fry for 3 minutes. Flip and cook until salmon is almost cooked through, 3 to 5 minutes.
Sprinkle remaining lemon juice onto one side of the pan. Add mustard and dill and mix. Pour in cream, mix with a spoon, and tilt pan so sauce runs around the salmon fillets. Cook for a few minutes until sauce thickens. Season with salt. Serve salmon with sauce.
First fillet salmon, and then skin salmon very carefully, with a sharp
ipper-lock bag. Put the salmon steaks into the bag, seal
beat about 10 seconds. Dip salmon fillet into the eggs and
o taste.
To prepare salmon, mix cumin, 1/2 tsp
Sprinkle salmon with a moderate to generous amount of salt. Pepper as desired.
Lightly coat salmon in flour on a plate.
Place salmon in heated skillet over medium heat coated with roughly equal parts oil and butter (slightly more butter). It should start cooking at a slow to medium sizzle.
Cover with a lid and cook until lightly browned, 4-5 minutes.
Turn salmon, put lid back on, and reduce heat slightly. Cook another 5-7 minutes or until done.
Can remain in pan with lid on and heat off for a little while until ready to serve.
Season salmon with salt and black pepper.
Heat olive oil in a nonstick skillet over medium-low heat. Place salmon skin-side up in the skillet.
Cook until golden brown, about 4 minutes. Turn with a spatula and cook until salmon feels firm to the touch and skin is crisp, about 3 minutes more.
Remove bone from salmon.
Add 1 egg and flour; mix together well.
Heat oil.
Dip salmon out with a spoon; cook in oil until brown.
If you need to, you may add more flour to get salmon to stick together.
br>Meanwhile, to cook the salmon fillets, heat the oil in
auce aside.
Divide the salmon evenly into 8-12 portions
Bring salmon to room temperature about 15
Halve each salmon fillet lengthways to form eight '
stuff salmon tightly in canning jar place