Last night was the night to cook the Sockeye. I had somewhere to be at 6:30, so I decided to simply put the luscious salmon in the pan with some fresh herbs. It was delicious! Here's what I did.
6 6ish oz portions of Sockeye Salmon (I had a whole side which I sliced into 6 portions, pictured somewhere on this page)
A bit of butter and olive oil for the pan
Chopped FRESH basil, parsely and garlic
Salt/Pepper
Melt the butter and olive oil on a medium heat. Add 3 pieces of fish at at time. *you don't want to crowd it* I let the first side cook uncovered to get some sizzle and char for about 4 minutes or so. After flipping the fish, I place a pie tin or anything large enough to cover the pan over the pan to create an oven effect. I let that go about 2 minutes or so, then I put my fresh herbs on top of each fillet. Salt/pepper and you're good to go!
I also make a quick "tartar" sauce. Mine is mayo, red wine vinegar, clove of fresh garlic, fresh green herbs (whatever you have!) About a half lemmon's worth of juice, salt/pepper and a splash of tobasco.
Serve the fish with whatever you want! I made some white rice and fresh summer corn.
Subscribe to:
Post Comments (Atom)
No comments:
Post a Comment