Friday, April 24, 2009

Pan-Seared salmon with parmesan cous-cous

Getting back into the vibe has been daunting but I figure the best way to do so is challenge myself but keep it simple. The challenge? Buying (how do you know it is fresh? I only had whatever I'd seen at sushi restaurants to go by) and cooking Salmon for the first time (and I discovered something new - Salmon have a lot of thin bones which I've never actually seen dining out before).Pan-seared Salmon
Salmon fillet
Ground black pepper
Lemon wedge

Season the salmon fillet with a touch of salt and ground pepper. Rub extra ground black pepper on the skin side. Heat some olive oil in a frying pan and turn heat on high, place salmon fillet skin side down. After four minutes, flip the salmon on the other side. Cook for another four minutes and remove off heat. Plate and squeeze a wedge of lemon over it.

Parmesan Cous-cous

Olive oil
Lemon zest

Shaved parmesan cheese

Bring one cup of water, salt and half a teaspoon of olive oil to a boil. Stir in one cup of cous-cous, throw in the skin of the lemon wedge (well, I had this on hand from the salmon), cover with a lid and remove off heat. Set aside for 8 minutes. Sprinkle in parmesan cheese and use a fork to stir.

p/s: Served with some simple asparagus tossed in garlic herb butter.

1 comment:

MrOrph said...

Yes they do! And the more wild the salmon, the more bones. You need a pair of needle nose pliers in the kitchen to remove those pesky little things.

This is a great looking dish. I want some. Well done!