If the Pan-seared Fresh Salmon is wild-caught, it would be even better, but what you mostly find on the market is farmed, full of antibiotics and dyes. When I find natural salmon, I stock up a bit, but I won’t hide that it costs me a fortune. Fortunately, it happens rarely, because as much as I love salmon, I would go broke. Lately, I find a quality farmed option at my trusted fishmonger, so every now and then I treat myself. This recipe is really very simple, both in preparation and cooking, so it’s suitable even for less experienced cooks. It is prepared very quickly, in about 15/20 minutes, our dish is already on the table. So, what are you waiting for? It will often save your dinner, and you can prepare any type of fish fillets you like in the same way.
If you like salmon, then don’t miss the next recipes:
- Cost: Medium
- Preparation time: 10 Minutes
- Portions: 2 servings
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: All seasons
Ingredients
- 2 pieces salmon
- 1 tbsp extra virgin olive oil
- Half lemon juice
- 4 sprigs parsley
- to taste cashews
- to taste salt
Tools
- 1 Pan
- 1 Small bowl
- 1 Knife
- 1 Cutting board
- 2 Plates
Preparation
Let’s immediately prepare a chopped parsley and put it in a small bowl. Add the extra virgin olive oil, lemon juice, salt, and mix well.
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Pat the salmon with paper towels and season it with the marinade 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 we need to chop, which we will increase based on the fillets we are going to prepare.
Put the chopped cashews on a plate and coat the salmon fillets. Press down with your fingers on the fish to adhere them better. Pour the extra virgin olive oil into a non-stick pan and heat over medium heat.
When the oil has slightly warmed up, place the fillets in the pan and let them cook for about 8/10 minutes, turning at least once. Do not exceed the cooking times as they will otherwise dry out. They should remain well pink in the center, almost raw.
We can now serve our Pan-seared Fresh Salmon, as a whole piece 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 put in an airtight container.
Make sure it is glass or ceramic and not plastic, as the latter releases toxic substances.
If you don’t like the marinade I’ve suggested, you can always customize it with whatever you prefer, but always include an acidic component.
