There’s no point in cooking a salmon fillet without the skin. None whatsoever. Throw away any cross-cut salmon steaks and stick with a nice piece of fillet. Similarly, throw away your broiler when it comes to salmon, this fish is quite healthy enough to be pan-fried.

2 fresh or frozen salmon fillets (about 12 oz. total)
1 teaspoon finely shredded lemon zest
1 tablespoon lemon or orange juice
1 clove garlic, minced
1/8 teaspoon pepper
1 tsp cooking oil
1 tablespoon sliced green onion
1 medium orange, peeled and sliced crosswise

Thaw fish, if frozen. Rinse fish; pat dry with paper towels. In a small bowl, stir together lemon zest, lemon or orange juice, garlic and pepper.

Get the skillet hot, smoking hot, with a small amount of oil, and place the fish skin-side down. Fry for 4-5 mins, until the skin is nicely colored. Don’t move the fillets around in the pan. Turn the fish and brush with the lemon juice mixture. Fry for another 2-3 minutes more.
The purpose is not to get the fish to flake, just so that the flesh is barely cooked to opaque all the way through.

To serve, sprinkle with green onions and place the orange slices. Serves 2.

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Posted in recipes, food by Lisa - December 30th, 2006 |
Tags: recipe, salmon, cooking, fish, seafood

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