The other day we had to improvise dinner around some salmon fillets. We went about it thusly:
- Take the fish out of the refrigerator about 30 mins before use, to make sure the temperature of the frying pan would not drop too much when the food is added
- Marinade it in soy sauce, coriander, a touch of ginger, finely chopped garlic and pepper. I did not add salt since the soy sauce is already salty
- Set the pan on high heat and add oil. We were using a standard non-stick pan this time since the cast iron lovely was suffering under some newly acquired rust
- Add the fish skin side down. Cook until it is ready to be released from the pan/ the sides show that it is turning opaque. We left it in too long and it had started charring… we just pulled off the skin at the end so hopefully we avoided the worst of the carcinogens.
- Turn the fish around and finish until it is wholly opaque.
- Turn off the heat and leave in the pan until the flesh is flaking when you twist a fork in it.
- Add mashed potatoes, salad and wine to finish the meal!
Had I not been reluctant to scrape off the garlicky marinade, I would have tried following more closely these instructions on how to keep fish from sticking to the pan.