Thursday, October 13, 2016

Pan-Fried Citrus Salmon (serves 2-3)

pan-fried citrus salmon
This is one of my favorite easy marinades for pan-fried salmon...mostly because it is tasty and I generally have these ingredients in my kitchen. When the salmon is cooked just right it is moist and delicious. I normally check for doneness by piercing with the tip of a sharp knife into the thickest part of the salmon. Cooked salmon will appear opaque. I remove the pan from the heat when the majority of the salmon meat is opaque and the center is still slightly translucent. As the salmon is still hot it will continue to cook further. I normally serve my salmon with steamed rice and sauteed vegetables such as asparagus and mushrooms.

Pan-Fried Citrus Salmon (serves 2-3)


About 1-lb salmon, scale and cut into 2-3 pieces
Juice from 1/2 small orange
1/2 tsp sesame oil
1/2 tsp grated ginger
1 large garlic clove, grated
1 Tbsp soy sauce
1/2 tsp turbinado sugar
1 tsp chopped chives
About 1/4 tsp grated orange skin
Pinch of salt


Mix orange juice, sesame oil, ginger, garlic, soy sauce, sugar, chives, orange zest, and salt in a small bowl. Drizzle the sauce over both sides of the salmon. Keep the salmon skin face up and let the salmon marinade for about 10 minutes. Pan fry with a little vegetable or canola oil for about 4-5 minutes on each side over medium high until it is cooked through. Turn heat down slightly if the pan gets too hot.

*As usual, you may adjust the seasoning according to your taste. I prefer to grate the ginger, garlic and orange skin instead of chopping. The fine consistency of these items makes everything taste better.
*Once home I scale the salmon skin completely so I can eat it. The fried skin is quite tasty. Some people pay top dollar in restaurants just to eat the skin so don't waste it!
*While cooking the salmon I cover the pan lightly with a piece of tin foil to prevent the oil from splattering and to help cook the salmon faster. If you do not have foil you may use a lid to partially cover the pan but avoid covering the pan completely. Remember you are frying the salmon not steaming it.
*This recipe works for both farm-raised and wild salmon. However, I find that farm-raised salmon tend to have more fat and this is a plus for great taste and extra moisture, especially for pan-fried or grilling. I have used a similar marinade for grilled jumbo shrimp in the past but just added more garlic and ginger and substituted soy sauce with a few drizzle of fish sauce to intensify the flavors.
*This Simple Sauteed Asparagus and Mushrooms (below) is quite easy to make. I sauteed a little diced pancetta (about 2 ounces) with a little oil for about 30 seconds over medium high heat. Add the cut asparagus (1 bunch or about one pound) and saute about 1 minute. Then add the sliced baby bella mushrooms (about 10 ounces) and saute about 3-4 minutes until the everything is cooked but the asparagus is still crunchy. Add a pinch of salt and remove from heat. After removing from heat a little liquid will come out of the mushrooms. While cooking I do not add extra liquid. You may omit the pancetta if you do not eat pork. I like my mushroom slices to be a little thicker for this particular dish so I slice each one into 3-4 slices.
*If interested please check out my previous blog on How to Prepare Fresh Asparagus for Eating.
*Many people visit New England especially Maine and New Hampshire to view the beautiful Fall colors on the trees. Below are a few photos that I took of a tree in front of my house (in New Hampshire). You may check out Foliage Tracker for the peak time to visit New Hampshire. Here is another link with more information on When to Find Peak Color in New England.

simple sauteed asparagus and mushrooms
Fall in New Hampshire, USA (October 2016)
sky view from my front yard today
Fall in New Hampshire, USA (October 2016)
this is from the same tree as above photo but a week earlier

No comments:

Post a Comment