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This cooking
method sears the fish and seals in the juices. Given the low fat
content of chum, this is my favorite way of preparing it. The recipe
earned third place in the News Tribune (Tacoma) contest a couple
years ago.
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Ingredients
2 servings of salmon fillet
2 tbs. olive oil
plenty of freshly ground black pepper
lemon pepper (optional)
dried dill weed (optional)
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Preparation:
- Season the
flesh side of the fillets generously with black pepper.
- Dust with
lemon pepper and/or dill weed, if desired.
- Heat the
oil to near smoking temp.
- Place salmon
in pan, flesh side down. Cover.
- Depending
on thickness, turn in 3 to 5 minutes.
- Cover &
cook skin side down for the same length of time.
- Test for
doneness (finished as soon as it loses it's translucency).
Cooking:
- Cook it
hot (setting 8.5 out of 10 on my stove) but never overcook the
fish.
- This dish
is going to smoke up the kitchen, so fix your spouse a drink on
the patio and turn the range hood fan on high.
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