I have always loved salmon. I would never eat it raw though, I hate the taste of uncooked meat in my mouth but to have this amazing pinkish white meat baked or char-grilled to it's core - I would never love another fish the same again. Ironically, I have always been afraid of cooking my own salmon dish and tend to walk away from the perfectly cut meat in the supermarket. That is, until this morning where I thought to myself - why the hell not?
Ingredients:Thawed salmon fillet, cut into big strips
2 tbsp extra virgin olive oil½ tbsp fish sauce
½ tsp sugar
1 tsp fresh lemon juice
1 tsp freshly ground black pepper
A pinch of salt
Throw all of the marinade ingredients in a bowl (everything except the salmon and olive oil) and combine thoroughly. Add the salmon and use a pastry brush or your bare hands (make sure it's clean!) to spread the marinade evenly over it. Ensure that every part of the salmon is covered with the marinade. Cover the bowl and refrigerate the piece of meat for around half an hour.
- Heat a non-stick pan over medium-high heat, add the extra virgin olive oil in and swirl to coat the whole bottom of the pan. Do not rush to put the salmon in. Wait for the oil to sizzle a little.
- Carefully place the marinaded salmon into the sizzling pan and leave it for 3 to 4 minutes. You will realize that the bottom half of the fillet turns whitish while the top half remains pink. Continue cooking until the bottom side is evenly brown and slightly crisp before flipping it over. After flipping it, repeat the same step. Leave it to cook itself for 3 to 4 minutes before checking again. Just.. don't touch it no matter how tempting it is.
- Once both sides are evenly brown and crisp, remove it from the heat, dab it on a piece of kitchen towel and serve!
I need my protein and carbs so I prepared scrambled eggs and toast with avocado spread on the sides. You can always change it up to whatever it is that you feel like eating for the day - baked potatoes, fresh salad, aglio olio or even nasi lemak if you feel like it. That's it, bro! Enjoy.