With uni back in full swing, there’s been little time to cook – so I’ll be sharing a few recipes I managed to cook up during the summer 🙂 I love salmon – it’s one of my go-to choices when nothing on a menu tickles my fancy, or when I feel the need for something a little gourmet but easy to make.
I fry my salmon steaks on a flat-based, non-stick tefal pan, it cooks like a bbq plate, just without all the cleaning before and after. Feel free to use what you have handy, and to cook the salmon to your preferred level of doneness. I garnished my salmon with coriander, chilli and pan-fried zucchini. I had cored zucchini and fried the cores in the same pan as the salmon, the flavours infused into the zucchini beautifully. If you don’t plan to garnish with kecap manis, add a tablespoon or two into the marinade. And leave the garlic on the steaks while frying for the extra flavour.
4 salmon steaks (between 650-850 grams in total)
2 cloves of garlic, thinly sliced
juice of half a lemon
a dash of olive oil, extra for frying
to taste: salt, ground white pepper, paprika, ground turmeric, dried dill
kecap manis (or similar), to serve
Marinate the salmon steaks with the garlic, lemon juice and olive oil for 30 minutes minimum (up to three hours maximum).
Add the spices prior to frying, and mix well.
Heat olive oil in a flat-based pan on medium-high heat.
Add salmon steaks, skin side down, and reduce the heat to medium.
Cook steaks, turning every few minutes until pink in colour, flaky and firm when pressed with the back of a fork.
Serve with an extra sprinkle of dill and turmeric, and kecap manis.