Exceptional Salmon

This recipe is from www.saveur.com.   It’s a great example of how easy it is to prepare a delicious Salmon dish.    

When cooking any fish, cook to rare to medium rare to avoid having the fish become too dry.   For Salmon, when you begin to see the releasing of the albumen (white stuff) the filet is definitely cooked.  Its important to watch you temp and reduce it once you are finished searing the filet.

This recipe could be adapted to other fish such as Halibut, Sablefish and Mahi Mahi.  You could also substitute the bacon with olive oil+butter, olive oil+roasted seasame oil or just olive oil.   Additional spices could be added to the fish prior to or towards the end of frying or upon adding the lemon juice.    An other various would be to serve the salad with a soft poached egg.

8 slices bacon, chopped (can use cubed pancetta)
4  6 oz. salmon filets
6-8 large handfuls of salad greens
2 scallions, cut into rings
2-3 tbsp. fresh-squeezed lemon juice, or to taste
4 boiled or soft poached eggs (optional)

1. Fry bacon (or pancetta) in a lightly oiled, heated frying pan. Cook until the bacon begins to go from crisp to hard brown, then remove and drain on paper towel. Set aside.
2. Immediately put salmon fillets in the pan, taking care not to overcrowd, and sear on each side, then continue to cook at lower heat for 1-2 minutes, or until desired doneness.
3. Combine salad greens and scallions in a large bowl and set aside. Transfer the salmon fillets to four plates.
4. Squeeze some lemon juice into the frying pan and pour the juices over the waiting undressed salad. Toss the salad, add the bacon bits and toss again, and add to the plate with the salmon.
5. If using boiled eggs, cut in half and add 2 halves to each plate. Serve warm.

For soft poached eggs:




SERVES 4