Season and lightly oil the salmon fillets, then put skin-side down into the pan and cook for 3-4 minutes until the skin is really crisp. How to pan-fry salmon: Heat a non-stick frying pan over a medium-high heat. Turn the heat down to a simmer, add the salmon fillets, put on the lid and cook gently for 10 minutes until the salmon is just cooked through. How to poach salmon: Put a glass of wine, some soft herbs like dill, black peppercorns, coriander seeds and a pinch of salt into a deep lidded frying pan and fill with about 1 litre of water and bring to the boil. Grill for 3-4 minutes until the skin is really crisp, then flip and repeat for 1-2 minutes or until the salmon is cooked to your liking. Lightly oil and season the salmon fillets then put onto a non-stick baking tray, skin side up. How to grill salmon: Heat the grill to high.
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