My favorite way to eat salmon is raw, as in sushi, but some friends, who I'm house sitting for, left me some frozen salmon, and since I assumed that it wasn't sushi grade, I decided to cook it. I sauteed onion slices in butter with a little olive oil to prevent the butter from burning, and I seasoned with freshly ground sea salt. I removed the onion from the pan when it was soft, and I seared the salmon skin side down in the same pan until the skin was crispy. I'd seasoned the cut side of the salmon generously with Chef Paul Prudhomme's Seafood Magic seasoning blend. I removed the salmon from the pan and added back the onion as well as some capers with some of their brine. I then placed the fish on top, seasoned side down, turned off the heat, and let the salmon coast to cooked perfection. I served it skin side up, to retain the crispness, and put the onions and the butter caper sauce around. The salmon was cooked through but still moist. The dish was a balance of salty, tart, and spicy, but in an understated way; it was really all about the moist salmon and the crispy skin.
Location: Private Home, Whitewater, California. Date: November 19, 2021.
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AuthorChef Roland has been a legal resident of seven countries and has travelled in over thirty, documenting food along the way. He currently resides in the desert in Southern California. Categories
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