Crispy-skinned salmon
4 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 24 | ounces | Salmon fillets; with skin |
| 2 | tablespoons | Olive oil |
| 1 | tablespoon | Cracked black pepper |
| 2 | teaspoons | Kosher salt; or less |
| 1 | teaspoon | Garlic; chopped |
| 1 | pinch | Dried thyme |
| 1 | pinch | Dried rosemary |
| 1 | Crumbled bay leaves | |
Directions
1. Brush salmon with 1 tablespoon olive oil. Combine pepper, salt, garlic, thyme, rosemary, and bay leaf. Sprinkle on salmon. Leave to marinate for 2 hours on counter or 4 hours refrigerated.
2. Heat remaining oil on medium-high heat in a non-stick skillet. Add salmon, skin-side down. Fry 1 minute then cover pan and cook for 6 to 8 minutes or until salmon is cooked but still slightly pink in centre. Remove salmon fillet from skin and place on dish. Remove skin, sliver and sprinkle over salmon.
Serving Ideas : Lucy Waverman: frites or mashed potatoes NOTES : The recipe is for 4 6-ounce salmon fillets with skin on, but it worked well on a single large fillet of the same total weight. I find that 1½ teaspoons salt make the salmon sufficiently salty. The marinated salmon can also be cooked on a preheated barbeque, with the lid down.
Recipe by: Lucy Waverman, "On Cooking", Globe&Mail 98-2-7 Posted to EAT-LF Digest by "Ellen Pickett" <ellen@...> on Nov 27, 1998, converted by MM_Buster v2.0l.