Pan roasted wild salmon. Remove the salmon from the skillet, allowing any oil to drain from the fish back into the pan. Add olive oil and salmon, presentation side down. Place the a spoonful of sauce on the plate.
You can cook Pan roasted wild salmon using 8 ingredients and 4 steps. Here is how you achieve that.
Ingredients of Pan roasted wild salmon
- It’s 1 table spoon of capers.
- You need 50 g of butter.
- It’s Portion of wild salmon.
- Prepare 4-6 of new potatoes.
- It’s 1 of glove of garlic.
- Prepare 1 of spring of rosemary & thyme.
- You need 3-5 of Trimmed tender stem broccoli.
- Prepare of Pea shoots (Garnish).
Served over melted leeks, artichokes, capers & spinach in a white wine butter sauce. Season the salmon with the salt and a few grinds of pepper. Carefully flip the fillets and reduce the heat to medium. Perfect pan-seared salmon should have crisp skin, moist and tender flesh, and fat that has been fully rendered.
Pan roasted wild salmon step by step
First, you want to portion your salmon making sure it is prepped, trimmed & boneless. Wash your new potatoes & other ingredients that need a washing..
Begin steaming your potatoes. Next step is to start making your caper butter by adding caper to your softened butter & seasonings to taste..
Using a hot pan with a little oil, place the fish skin side down and press firmly (not to firm) on the fish to achieve an even crispy skin. Drop your broccoli into salted boiling water, take your steamed potatoes and quickly fry in some garlic, rosemary & thyme (I use salt & pepper also)..
Add the caper butter to the nearly cooked fish basting till the finish (be careful not to burn the butter) Drain the oil off the new potatoes & excess water from the broccoli (squeeze freash lemon juice over the tender stem for extra flavours) Finally, plate up, add some pea shoots & enjoy..
This technique produces excellent results with minimal fuss. The key is to cook the salmon most of the way through with the skin side down in order to insulate the delicate flesh from the direct heat of the pan. Time will vary depending on thickness of fillet, so make sure to keep an eye on it. To prepare your salmon for the oven, make sure any excess moisture is removed with a paper or clean kitchen towel. Place in skillet, and increase heat to high.
