Pan-Seared Salmon
Salmon is probably the fish that Americans cook most often. It is readily available, quick to prepare, and can be dressed in many different ways. I always buy a bigger portion than I need, so I have some for the next day. I find searing the fillet in a hot skillet on both sides, and then letting it finish in the oven briefly, is a good way to keep the salmon tasty on the outside and moist inside.
Ingredients
Preparation
Step 1
Rub a little olive oil and salt and pepper on both sides of the salmon. Heat a medium heavy skillet until almost smoking, and lay in the fillet, skin side down. Sear over high heat about 2 minutes, then turn and sear the other side 1 1/2 minutes. Put the skillet in a preheated 350° oven, and let finish cooking for about 5 minutes. Test by cutting into a piece to see if it is done to your liking. Dress the salmon with a little butter and lemon juice or a small spoonful of pesto over the portion you are going to eat. I particularly like salmon with roasted asparagus dressed with a sesame vinaigrette (see page 149), so some of those Asian flavors seep into the fish.
Second Rounds
Step 2
You can use the leftover salmon in so many ways—in a corn pancake (page 130), a salad or a sandwich, a rice dish, British Kedgeree (page 174), or perhaps a New England Bouillabaisse (page 91).
