|1||Heat a plate.
Get salmon portions that are fairly thick (about 2 cm or 1"), with skin, and of as even thickness as possible. The best part for this is the back of the salmon.
Wash and dry them.
Put a non-sick pan on medium heat, and when hot, add the salmon skin side downwards, without any fat or oil.
|2||Leave to cook like this for 3 minutes, season with salt and pepper then turn over.||3 min.|
|3||When turned, pull off and discard the skin, which should now come off easily.||2 min.|
|4||Scrape the top of the salmon with a serrated knife to remove all the grey part and discard it. This is the fat which is unattractive and tasteless.||3 min.|
|5||Remove the fat completely. Be thorough, especially around the central backbone where it is thicker, as shown by the green arrows.|
|6||Salt and pepper the top side, then turn over again.||1 min.|
|7||Now comes the tricky moment: knowing when to stop cooking.
the simplest method is to stick an thermometer into the middle, and to stop when the temperature reaches 60°C (140°F).
|8||If you don't have a thermometer, you can watch the cut end of the pieces for the change from translucent pink (red arrow): undercooked, to opaque (green arrow): cooked.
Remove from the heat immediately as soon as the centre turns opaque.
As a general rule, you should allow 3 minutes cooking per side.
|9||It's quite likely that a sort of white paste will form on the slice during cooking, as shown by the green arrow. This is normal, and you can remove it by scraping with a small spoon. Once again it's unattractive and adds nothing to the flavour.|
|10||Place the salmon pieces on a hot plate, then cover with aluminium foil.
Leave covered like this for 5 minutes which will tenderize the salmon.
|11||The salmon is now ready to be used in your recipe,for example salmon with sorrel as in this photo.
For a simple healthy meal, you can serve it as it is with just a sprinkle of lemon juice. This is also the best way to judge how well you have cooked the salmon.
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