August 16, 2023

Recipe for Mr. Swanky Salmon

Name: Recipe for Mr. Swanky Salmon
Yield: 4 pcs
Ingredients: ½ Kg Boneless Salmon Steaks with skin on(approx. 4 steaks); 1 Tspn Salt; Juice of 1 Lemon; ½ Tspn Smoked Paprika; 1 Tspn dried Mixed Herbs or dried Oregano; 1 Tspm Crushed Pepper; ½ Tspn Garlic Powder; 1 Tspn Red Chilly flakes; 1 Tbspn Olive Oil(or any oil of your choice)

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Recipe for Mr. Swanky Salmon

Salmon is a fish I was introduced to when I first came to Dubai. Ofcourse Yes! You guessed that right….at IKEA! I was so intrigued with the class that it brought to the table, that I wanted to learn more about it. More because it was so unique and flaky. It definitely got me at it’s vibrant orange colour!

Then, my bestie Val spoke so highly about the fish and gave me some tips on how to cook it to perfection. Then I watched a video where the Maestro Chef Gordon Ramsay shared a Salmon Masterclass video. I was confident and excited to give it a try and I did.

Here’s what and How I did it. Since Salmon unlike other fish, does not have a strong "Fishy smell" I like to spice it up. Do give it a try. If you like to try something continental every once in a while, this is a must try!

Also, since Salmon is all Glamour and Luxurious and I learnt about in Dubai, hence the name “Swanky”

Course Main, Side Dish

Cuisine Continental, International

Keyword Crispy skin Salmon, Pan grilled Salmon, Salmon, Salmon Fry, Spicy Salmon

Servings 4 pcs

Ingredients

½ Kg Boneless Salmon Steaks with skin on(approx. 4 steaks)
1 Tspn Salt
Juice of 1 Lemon
½ Tspn Smoked Paprika
1 Tspn dried Mixed Herbs or dried Oregano
1 Tspm Crushed Pepper
½ Tspn Garlic Powder
1 Tspn Red Chilly flakes
1 Tbspn Olive Oil(or any oil of your choice)

Instructions

Wash the Salmon steaks and season it with the salt and keep it aside for 30 minutes
Then in a small bowl, add all the other ingredients (except oil) and rub it all over the Salmon
You can always make a pasty mix/spice rub in a bowl and apply it to the fish
Marinate the Salmon steaks with this spice paste and keep it aside for 30 minutes
Then in a frying pan, heat the Oil on high heat and transfer the salmon steaks skin down into hot pan
Note: The skin of the salmon consists of rich and healthy oil. You will feel the soil in your palms even while washing the fish. The skin helps the Salmon to retain its moisture while it’s being cooked. When we place the Salmon steaks with the Skin down, it releases this oil into the pan too.
Note: If the Heat is not high, the salmon will start leaving water and then we will get more like a baked or steamed texture on the fish and that is something we don’t want especially when we are looking for a crispy skin on the Salmon
Some gyaan:
Reasons why Fish gets stuck to the Pan while frying
1)    The Pan is old and has lost it’s Teflon coating(incase it’s a non-stick pan)
2)    If it’s an iron pan and not seasoned well with oil
3)    If the Fish is not seasoned well with salt(the fish has enough salt when the fish is slimy when you feel it)
4)    The Oil and Pan are not hot enough
5)    If you try to turn/flip the fish too soon
After 5 minutes, flip the Salmon on the other side and fry for another 3 minutes and turn off the heat
Note: It’s very easy for Salmon to get overcooked. Hence, we cook it only for 3 minutes on each side in order to maintain it’s soft, succulent flaky texture
When you see a white like substance oozing out of the fish, it means the fish is getting over cooked
Also, one tip to know when to know that that fish is getting ready is that when the fish is raw it will be dark Orange. As it begins to cook it starts getting lighter in colour and you can tell. As the colour on the fish begins to lighten about 1 inch, you flip it and follow the same on the other side(This tip was shared by Gordon Ramsay)
Enjoy this absolute beauty of a dish with some stir fried veggies and a portion of mash! And don’t forget to wash it down with some Red!