If the Pan-Seared Fresh Salmon was wild-caught, it would be even better, but what is mostly available on the market is farmed, full of antibiotics and dyes. When I come across the natural one, I stock up a bit, but I won’t hide that it costs me a fortune. Fortunately, it rarely happens because, as much as I love salmon, I would go broke. Lately, I’ve found a quality farm at my trusted fishmonger, so I occasionally indulge. This recipe is really very simple, both in preparation and cooking, thus suitable even for less experienced cooks. It is prepared very quickly, within 15/20 minutes, and our dish is already on the table. So, what are you waiting for? It will often save your dinner, and you can do the same with all kinds of fish fillets you like.
If you like salmon, then don’t miss the next recipes:
- Cost: Medium
- Preparation time: 10 Minutes
- Portions: 2 people
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: All seasons
Ingredients
- 2 fillets salmon
- 1 tablespoon extra virgin olive oil
- Half lemon juice
- 4 sprigs parsley
- to taste cashews
- to taste salt
Tools
- 1 Skillet
- 1 Small bowl
- 1 Knife
- 1 Cutting board
- 2 Plates
Preparation
Let’s immediately prepare a parsley chop and put it in a small bowl. Add the extra virgin olive oil, lemon juice, salt, and mix well.
Pat the salmon dry with a paper towel and season it with the dressing we just prepared. Let it marinate for about ten minutes, just enough time to coarsely chop the cashews. You can put them in a bag and crush them with a glass if you don’t want to dirty a food processor. It all depends on how many cashews you need to chop, which we will increase based on the fillets we are going to prepare.
Place the chopped cashews on a plate and coat the salmon fillets. Press the fish with your fingers to make them adhere better. Pour the extra virgin olive oil into a non-stick skillet and place it on medium heat.
When the oil has slightly warmed up, place the fillets in the skillet and let them cook for about 8/10 minutes, turning at least once. Don’t exceed the cooking times; otherwise, they will dry out. They should remain nicely pink in the center, almost raw.
We can now serve our Pan-Seared Fresh Salmon as a whole fillet directly on the plate or previously sliced on a wooden cutting board.
Tips and Storage
The pan-seared salmon fillets can be kept for at least 1 day in the refrigerator, but placed in an airtight container.
Please, make sure it’s glass or ceramic and not plastic, because the latter releases toxic substances.
If you don’t like the marinade I’ve suggested, you can always personalize it with whatever you prefer, but always include an acidic part.
