Salmon is one of my favorite fish to cook! Yet so many over cook it, when cooked properly salmon is tender, sweet and silky. It shouldn’t flake apart easily and the sub cutaneous fat should not be oozing out. Sub cutaneous fat comes out of the muscle tissue when you are cooking the salmon at too high of heat or for too long. Please avoid this at all cost! To me when I cook protein I treat it with the utmost respect and try to do that animal justice by preparing it beautifully.
When preparing to cook your crispy salmon, I use Grape-seed Oil in the pan to help achieve the texture of crust. I take my cast iron skillet pour in about 2 tbs of oil and heat my pan nice and hot. Once I drop in the Salmon filet (presentation side down first), I drop my heat to medium and cook my salmon about 3-4 minutes on one side. Don’t move the filet once its in the pan, or that beautiful crust won’t form! Once the filet releases itself from the pan its ready to turn over, and cook for about 2 more minutes.
Crispy Miso Sockeye Salmon with Spicy Carrots
1/4 Cup Miso Paste
1/4 Cup Mirin
3 TBS Rice Wine Vinegar
3 TBS Soy Sauce
2 TBS Ginger, freshly grated
2 tsp. Sesame Oil
4 Salmon Filets
In a bowl whisk all the ingredients together except the salmon filets. Then place the salmon in a flat dish or container and pour the marinade over the salmon. Cover and refrigerate for at least 4 hours but best for 24 hours.
After the salmon is marinated. Follow my tips above on cooking the salmon. Remember to let the marinade drain off the filets before placing them in the hot pan to cook.
Spicy Carrots & Arugula:
1/4 Cup Rice Wine Vinegar
2 TBS Soy Sauce
1 TBS Sambal Chile Paste, more or less to taste
1 Lime, juiced
6 Heirloom Carrots, sliced (I used a basic peeler)
1 Cup Baby Arugula
Salt and Pepper, to taste
Whisk all the ingredients together till combined. Then in a large bowl place the shaved carrots and arugula and lightly toss them with the dressing. Season with salt and pepper to taste.