Saturday, August 27, 2016

Recipe: Pan fried salmon fillet with new potatoes and grilled asparagus

Do you remember trying a dish and not liking it, and deciding never to try it again? A long time ago, I was served a dry piece of cooked salmon and from then, I decided cooked salmon was not for me. That however did not stop me from eating raw salmon (aka sashimi), in fact it is one of my favorite foods!

Hubby keeps convincing me to give cooked salmon another try, telling me how delicious it is if cooked right. And recently, I did and boy, he was right! We even cooked it several times during our holiday in Europe recently and enjoyed it every single time. A beautifully cooked piece of salmon should be cooked medium, which mean it will be slightly raw in the centre. Moist, buttery, tender but NEVER dry. Pan-frying it also gives it a lovely, crispy skin. Now I can gladly say that cooked salmon is AWESOME :)



BabySumoKids love it too!


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Pan fried salmon fillets with new potatoes and grilled asparagus
Recipe by Baby Sumo
Preparation time: 5-10 minutes
Cooking time: 20 minutes
Serves 4


Ingredients
4  x salmon fillets
2 tbsp olive oil
Sea Salt

Baby new potatoes, washed (4-5 per person)
A pack of asparagus, ends trimmed


1.Remove salmon fillets from fridge 10 minutes before cooking. If you're serving your salmon with the skin on, make sure to remove the scales using a sharp knife. Clean and pat dry. Place salmon with skin side up on a plate, then rub 1 tbsp of oil over the skin. Season with generous amount of salt, this will help the skin to crisp up nicely.




2. Heat a large non-stick pan with oil over medium high heat. Once it is hot, add the salmon, skin side down. Use a spatula to press the fish down so that it cooks evenly. Cook for about 2-3 minutes, until skin is crispy and the salmon is 3/4 cooked (from the side of the fillets, you can see the colour of the fillet changing).



3. Using a spatula, flip the fish over and cook for 1-2 minutes, until cooked through (ie from the side, the colour has changed completely). Serve with the potatoes and asparagus.

4. For the baby new potatoes, simply bring a pot of salted water to the boil, and cook for 15-20 minutes, according to packet instructions. Drain and serve.

5.  For the asparagus, spread evenly on a baking tray, then drizzle with olive oil and season with salt and pepper. Place under a hot grill for 5 minutes and cook until tender. Turn halfway through.



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1 comment:

  1. Lovely asparagus, unlike the skinny miserable looking ones we get at our wet market here and they're so expensive!

    ReplyDelete

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