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.


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