Fish is not something I get to eat a lot of. Growing up my family never really ate much fish due to most of them not liking it. As a result, I don’t really cook much of it myself, however I always seem to be browsing what fish is on the menu when I go out for dinner. It had never actually crossed my mind to cook it myself. So that’s exactly what I did. After quite a bit of research on the ‘best’ way to cook a fish (man there are so many options! poached, roasted, pan fried, deep fried, confit, so many possibilities!). I eventually decided on pan fried so I could get a nice crispy skin. Obviously I also had to pick a fish, and the one that jumped out was salmon (be sure to buy the freshest fish you can) as I have had some amazing salmon dishes. In order to prevent slapping a bit of fish on a plate (I mean really how boring) I decided to jazz it up a little with some wonderful side dishes. Lemon juice and fish always go so well together, but once you grill the lemon it takes on a whole new dimension of flavour and adds a certain sweetness that complements the salmon perfectly. One of my favourite sides is pan fried asparagus with a squeeze of lemon (see where I’m going with this?) so naturally some pan fried asparagus found its way on my plate. Eating fish just would not be right without a tartar sauce. Without any mayo in the house and having already been to the shop, I had to improvise and natural yogurt seemed like a good supplement… How did it turn out you ask? Give it a go and let me know what you think.
Before you make this dish, think about all the foods you do not cook and ask yourself why? Feel free to share below 🙂
Pan Fried Salmon
What you’ll need (this will feed two)
- 2 x beautifully fresh salmon fillets (make sure they are scaled and the pin bones have been removed)
- 2 x tablespoons olive oil
- 1 x pinch of salt and pepper
- 1 x bunch of asparagus
- 1 x Lemon cut in half
- 2 x tablespoons natural yogurt
- 1 x gherkin finely diced (I used 2 gherkins because I love them)
- 2 x teaspoons of the gherkin pickle juice
Now what? (This can be made in less than 15 minutes!)
- Take a frying pan and place over high heat,
- While heating pat dry the salmon with paper towel and season with salt and pepper.
- Once the pan is hot add the oil and then place the salmon in skin side down and use a flat spatula to prevent the salmon from curling up.
- Immediately turn the heat down to medium low and leave the fish cooking skin side down.
- Make the tartar by adding the yogurt, gherkin and gherkin juice in a bowl mixing well. Add a pinch of salt and pepper to taste.
- Heat a griddle pan over high heat (don’t add any oil) add in the asparagus and cook for 2-3 minutes and then turn and cook for another 2 minutes. Remove from the pan and set aside (in a warm place).
- Place the lemon halves flesh side down and cook for 2-3 minutes until you start to see the black bar lines in the lemon. Remove and set aside.
- By now you salmon should have been cooking for about 6 minutes skin side down, carefully flip it and cook for another 2 minutes (use a meat thermometer and stick it in the thickest part of the salmon, you want it to read about 65’c which is about medium keep cooking until it reaches 71’c for well done) Once you have reached the desired internal temperature remove the fish from the pan and let rest for 5 minutes.
- Serve and enjoy.