|
Salmon fillet, skinned, 2 to 3 lbs.
Olive oil, 1/3 to 1/2 cup.
Fresh basil, 2 or 3 tablespoons chopped.
Garlic, 2 to 4 cloves crushed or chopped fine.
1/2 teaspoon salt or 1 tablespoon soy sauce
Mix the olive oil, basil, garlic and salt in a bowl and let it sit at room temp.
There are usually some short bones just above the lateral line and in the forward or thicker half of the fish that are left in the fillet. It is best to remove these with clean tweezers or needle nose pliers. I usually leave them in and pick out any bones when the fish is done but for a truly professional product removing the bones is standard. It is easier to pull out those bones after the fillet is skinned. Skinning a fillet is tricky business and may be done by the fish market if requested. If you do need to skin it yourself you need to hold the skin from the big end of the fillet with pliers or vice grips and saw away from yourself with the other hand angling just slightly towards the skin of the fish on a cutting board.
Slice the fillet into 1/2 inch slices perfect for pan searing.
Lay the salmon slices flat in a large plate or glass pan and cover with 3/4 of your olive oil mixture. You will use the remaining oil mixture to actually cook the fish in.
Let the fish marinate in the refrigerator for less than 1 hour
Sear the fish in a Teflon pan on med-high heat in olive oil mixture for about 2 minutes per side. The pan should be hot enough to brown and sear the salmon before it gets soft or mushy. Fish will be firm but flaky when done.
These thin pieces of fish cool fast so try to have everything else nearly done when you start the Salmon so that it won't have to sit long before being served. (unless of course you want to serve it chilled with a salad)
|
|
