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.
nto a dough. Knead vigorously for at least 10 mins until
small saucepan or frying pan, melt butter on low heat
eat to medium and cook for 12-15 mins, until tender
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.
Cut salmon into roughly equal-size pieces,
Reserve a few rocket leaves for serving then put the remaining
Halve each salmon fillet lengthways to form eight '
owl. Set aside.
Pat salmon dry with kitchen paper, then
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.
beat about 10 seconds. Dip salmon fillet into the eggs and
lended. Seal container and refrigerate for at least 1 hour before
Melt butter in a large, heavy skillet over medium heat. Pour in lemon juice and swirl the skillet to mix melted butter and lemon juice.
Place salmon fillets, flesh side down, in the pan and cook until browned, about 3 minutes. Spoon lemon butter over the top of the fillets as they cook. Turn fillets over with a spatula and cook for an additional 1 or 2 minutes, depending on the thickness of the fillets. Season with salt and pepper.
Bring salmon to room temperature about 15
Heat saute pan with oil until smoking.
Dust salmon in seasoned flour and pan sear in oil until brown on both sides. Transfer to sheet pan and finish in a 350\u00b0 oven for 12 minutes.
Combine cream, curry powder, lemon juice, and ginger in a skillet and bring to a boil over medium heat. Reduce heat to low and slide salmon into the cream. Cover and simmer until fish flakes easily with a fork, about 12 minutes depending on the thickness of the fillets. Flip 1 to 2 times while cooking. Season with salt and pepper.
Place the rice in the center.
Arrange the pan fried salmon slice on top of the risotto.
Spoon the salsa between the fish slice.
Spread Caviar around the fish and serve.
In large heavy skillet over medium heat, heat 2 tablespoons oil.
Saute onion and bell pepper about 3 minutes.
In large bowl combine onion, bell pepper, salmon, bread crumbs, salt (if desired), black pepper and eggs.
Stir gently to mix.
Form mixture into 8 to 10 small or 6 medium-sized patties.
Dredge in coating until lightly covered.
In same skillet, heat oil for pan frying until hot; add croquettes (do not overcrowd).
Fry patties until cooked through and golden brown, about 5 minutes on each side.
at will be used for placing the salmon filets.
Place boards
Coat a large skillet with olive oil and place over medium heat.
When hot, add the fillets to the pan skin side down; season with salt and pepper.
Cook for 7 minutes until the skin is nice and brown.
Turn the fish over and cook for 7 minutes on the other side.
Keep warm while preparing the sauce.
In a small bowl whisk together sour cream, dill, lemon juice, shallot, red pepper flakes and horseradish.
Season with salt and pepper. Serve the sauce over the pan-seared salmon.