Many friends are always saying they should cook more fish at home. For some unknown reason they have this notion that cooking good fish at home is hard. This recipe is dedicated to all those friends. I love this salmon dish, which is not at all hard and shows how easy it is to cook at home.
Salmon is such a versatile fish to cook. For me it is one of the easiest fish to cook with, as you can match it with nearly any combination of flavours. Salmon can be enjoyed raw, medium and well done, so it is a great fish to practice your cooking with as you will always be able to enjoy it.
This recipe, if followed, allows for the fish to be just raw and translucent in the middle surrounded by a creamy soft pink flesh around it that should just flake away with a fork.
2 salmon fillets skin on (175-200g each)
20g fresh ginger grated
2 garlic cloves grated
50 ml soy sauce
50ml mirin or sherry
15ml vegetable oil
Salt and pepper to taste
Firstly, for the marinade mix the ginger, garlic, soy sauce and mirin together and season with salt and pepper. You may not need any salt depending on your soy sauce.
Once combined pour into a shallow bowl which your salmon fillets will fit in. Place the fillets skin side up so that the pink flesh is in contact with the marinade. Leave in the refrigerator any where from 15 minutes to 3 hours. The longer the fish is left to marinate will increase the depth of soy and ginger flavours in the meat.
Take fish out of the fridge for a good 20 minutes before cooking to allow it to come to room temperature.
In a large, heavy frying pan heat the oil over a medium to high heat until very hot. Lightly pat the fish dry with kitchen paper, and season the skin side with a little salt.
Place the fish skin side down in the frying pan and hold down for 15 seconds until you feel the flesh relax in the pan - this will help prevent the fish from curling up while cooking and create that delicious crispy skin – and continue with the other fillet.
Once both fillets are in, turn the heat down and turn the fillets over. Cook for 1 minute, then add your marinating juices and continue to cook for another 2-3 minutes.
To check if the fish is ready take the fish out and place it skin side down. With a fork gently separate the flakes. The centre should look translucent to raw. Remember that your fish will continue to cook after is off the heat, so if you think it looks a little raw, perfect! It will be just translucent, and perfect when you eat it.
Reduce the marinade in your pan until slightly thickened and serve poured over your fish.
This dish is best served with white rice and steamed greens, such as beans and brocollini.
Personally I always cook my rice in a rice cooker, this way I can put the rice on before taking the fish out of the fridge and I know it will be ready.
I prepare my vegetables while the fish is coming to room temperature and put them on when I put my fish on to fry.