Wednesday, 4 June 2008

Grilled salmon fillet

I've mentioned grilled salmon fillets a few times now, so it seem about time to put up a bit more information! I usually cook my salmon using the following method:

Step 1: Lightly season the fillets with salt and freshly ground black pepper on all sides, including the skin side. Then add finely chopped Dill to the side without the skin, as shown:

Step 2: Next heat some oil in a pan. Notice that I'm using the Oleffra cold-pressed rape-seed oil here, this isn't strictly necessary, but it is at least British!
Step 3: Get the pan nice and hot and then fry the fillets, starting skin side down. You can tell when they are ready to turn by looking at the side, once it has turned pale pink up to about the middle, it's time to turn it over. I prefer not to over cook the salmon, but at the same time, you don't want it raw in the middle either. I have found that it takes a bit of practice to get this right and, of course, depends on the size of the fillets. However, it generally takes about 10 - 15 minutes to get them just right. You can always make sure by cutting into one to see how it's doing on the inside. This spoils the presentation a bit, but at least you know it's done! :-)

Step 4: Serve with boiled potatoes and peas, as shown:

Step 5: Enjoy!

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