Monday, May 20, 2013
Sometimes I can be rather stingy to use the oven. Are you like me too?
I made this using a pan on the stove, giving the fish the “feeling” of being baked. I won’t call it frying, as I used low heat with the lid on, ‘sauna-ing’ the salmon until it is tender and flakes when tested with a fork. The heat is not enough to make it golden, maybe just slightly browned, just like being baked. It tasted juicy and tender, as if it’s baked not fried, and the butter in here is more for flavouring purpose rather for browning. The garlic is soft and fragrant, still with some pungency rather than golden and crispy. Just how I intended it to be.
If you want to give your fish the ‘baked’ feel, try this out and the good thing is, no sputtering and it’s cost a lot lesser than turning on the oven. Easy clean up.
If one can bake on the stove with a dutch oven, or your AMC pots, why can’t I bake with my pan…LOL.
Pan ‘Baked’ Garlic Lemon Salmon
1 Salmon Steak(1 inch thick about 250gm)
1 Tbsp butter
3 cloves garlic, finely chopped
20ml Tbsp lemon juice (1 Chinese soup spoon)
1/3 tsp salt
Good dash of black pepper
Parsley flakes and lemon zest
1. Rinse salmon steaks and pat dry with paper towel.
2. Place garlic, salt and butter in a non stick pan,. Turn heat on medium low. When butter begins to melt, turn heat to low. Spread everything around, don’t let the garlic brown, just warmed through will be fine. Push garlic to the sides
3. Put salmon into pan. Flip once just to coat the other side with the warmed garlic butter.
4. Pour lemon juice over salmon and sprinkle pepper.
5. Cover with a fitting lid and cook for 5 minutes. Flip salmon and cook for another 5 mins, lid on.
6. Dish up on plate, sprinkle with parsley flakes and lemon zest.