Sunday, February 06, 2005

Fast Salmon for One

For this recipe, which I just made, you should either have a fresh filet of salmon, or a frozen one that has been completely thawed beforehand. Don't thaw in the microwave; do it in the fridge or out on the counter (which is against Food Safe, I know, but one salmon filet will pretty much thaw on the counter in about an hour and a half). Thawing in the microwave often is uneven and you wind up getting a frozen centre and cooked edges, which is bad.


  • Take a salmon filet. Take a frying pan. Put some olive oil in the frying pan and crank up the heat. The pan must be very hot - the oil should just start to lightly smoke.
  • Gently lay the salmon in the pan; season with salt & pepper. Do not touch the salmon for at least 1 1/2 - 2 minutes - it will still stick to the pan at this point and you'll get a mess. After the minute and a half, look at the cross section of the salmon and if it's cooked aobut 1/4 of the way or so, then flip the salmon and season that side. It shouldn't stick. Again leave it for about a minute and a half to two minutes.
  • Deglaze the pan with a generous splash of white wine. Add some dried dill and a clove of garlic. You can also add a shallot or a leek, if desired. Sprinkle with freshly squeezed lemon juice. Let the wine reduce, uncovered, until there's only a bit left. Check salmon for doneness. Reduce the heat to low. Put the lid on the pan and let the salmon gently cook until done.
  • You can serve it now or, if you're feeling decadent, you can finish this off with a couple of tablespoons of cream (which is obviously less diet-friendly).

Serve with a salad, and you have a quick, yummy, healthy meal.


greatwhitebear said...

I just decided what I'm making for dinner....thanks

Wandering Coyote said...

Let me know how it turns out.

greatwhitebear said...

It was excellent....even got my daughter the seafood hater to try it!

Bruce said...

Thank you for visiting my blog. I am so glad you like some of my photos. It is only a hobby but what a fun hobby it is, I like your hobby too.....Cooking. I am going to do a chowder like you described, sounds just delicious. Have you ever tried BBQ? That is my passion, well ok one of my passions.

Bruce said...

I am not sure about replying to this email address as it says "noreply-comment" so I will see if this bounces. That Q in Alabama sounds great, All of the Q I have had was of the midwest type AKA Kansas City style. They are tomato based and sweet & smokey. I originally created my sauce to please my taste as I had moved back to the west coast and was disapointed to not find any really good barbeque sauce. One thing led to another and we decided to market it. There are three levels of heat to my sauces the mild barbeque sauce is called Sweet & Smokey the medium is called Hot Licks and the hot one is called Outrageous. I do not care for super hot food, I like to be able to enjoy what I am eating and so even my hot one is reasonable my grandkids like it just fine. Our newest sauce is big on Ginger, tomato based as well they are called Gentle Ginger, Jammin' Ginger and Sizzlin' Ginger.
What do you plan to do after you graduate? Are you going to open "Re-Torte" ? I love the name.

greatwhitebear said...

hey it's march....we're about due for a new recipe, eh?

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