Friday, 7th September 2007

Grilled/baked sockeye salmon, with salad and pan-roasted potatoes.
Closer look.

Wm recently came back with an esky with 2 (edit: NOT 2, BUT FOUR) huge frozen salmons (two sockeye, two pink) which survived the almost 30 hour journey.

Here we tried our hand at a half panfried/baked sockeye salmon in my beloved Bessemer dutch oven. (If you get a chance, buy this without hesitation, I've cooked lamb shanks, fried salmon, made stews, roasted chickens and numerous dishes in this beautiful versatile pan).

Wm cleaned, rinsed and pat dry the salmon, and seasoned with salt, black pepper, parsley and garlic. I added mixed herbs, lemon zest and a bit of grated ginger, extra salt & black pepper later.

I fried the tail part first in butter and olive oil. Brown the skin first, lower heat and cover for approx 8 to 10 minutes, then turn over and do the same. This produces a just-cooked salmon with a slight pink centre.

It's almost done.

The body part was thicker and required a longer cooking time. Here it is.

We also had some potatoes which were hugely popular. They were first parboiled in a little salted water, then drained. In the same pot, add butter, olive oil, garlic, rosemary, parsley and fry them over low heat. Shake them to bruise skins. They are ready when the skins are golden brown. Very sweet, tender and tasty potatoes.

Slowly roasting in a heavy base pan.

Salad dressing for a huge mixed green salad, and a little dressing of extra virgin olive oil and finely grated garlic to eat with the salmon.

And, now, obviously, I have come to the end of my salmon post...