Tuesday, 14 December 2010
30 minutes meal: Seared salmon recipe with dill
This was our dinner during my husband’s birthday since he like salmon but at the same time he doesn’t like food with many ingredients. So that was my safest bet, and it paid off!
The secret of a wonderful seared salmon: DO NOT OVERCOOK IT!
For 2 persons
- 2* 200 g pieces salmon fillet boned and skinned
- 2 tsp coarse salt
- 2 tbsp of chopped dill
- 2 teaspoons freshly ground pepper
- 2 tablespoons vegetable oil
- 2 tbsp of chopped Dill
- Greek yogurt (or equivalent)
- Salt and pepper to taste
Wash your salmon and pat dry it.
In a cast iron skillet, heat the oil over medium high heat. Once hot, put the salmon skin down, coat it with salt, pepper and dill. Cook this way for 5 minutes. You will see the color changing at the bottom and going further up.
Turn salmon and cook for few more minutes until center is translucent (pinky color). We are looking for a creamy inside and a cryspy skin outside.
For the dipping sauce, you just need to mix all ingredients.
Serve with mashed potatoes or some sautéed veggies. Garnish with chives or spring onions. A lemon slice with all this will do wonders.