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InvisibleSenor_Doobie
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Registered: 08/11/99
Posts: 22,678
Loc: Trump Train
pan seared salmon steak
    #5329780 - 02/22/06 10:07 PM (17 years, 11 months ago)

Okay this is a rough kinda guesstimate sort of recipe...I don't really believe in measuring spices and shit...I like to err on the side of underseasoning, I wanna taste the food I'm cooking you know what I mean, I don't want it to taste like spices, I want it to taste like whaat it is.

But here you go:

Get a salmon steak, lets say an inch thick...
Oregeno
Bay leaves
salt
Extra Virgin Olive Oil if you got it, if not...use what you got....vegetable oil
Before you season the fish, rub it down with the vegetable oil.

take a pan and preheat it up to medium high. Take the fish and season the skinside with salt and the pink side with oregeno and bay leaves. The oregeno give the fish a traditional Italian seasoned fish taste. The bay leaves really draw out the delicous fatty flavor. I'd use crystalized salt if possible, kosher, sea...I don't have it so I just use table salt and it works fine.

Slap that fucker skinside up on the dry hot pan. Leave it alone for two minutes and flip it. Two minutes on that side and then bring down the heat to a nice medium and cover. Give it another three minutes or so. Ideally, the pink side should be flaky and fork tender but a little raw toward the middle.

Wanna do skinside up to help lock in the juices...skin should be crisp and cut easily.

Its delicious I promise.


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OfflinegeokillsA
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Registered: 05/08/01
Posts: 23,417
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Re: pan seared salmon steak [Re: Senor_Doobie]
    #5333385 - 02/23/06 10:09 PM (17 years, 11 months ago)

Can't hardly go wrong with salmon.. that fish freakin' rocks (oregano and bay leaves are awesome too).
Though I must say, while I can respect your disdain for overspicing.. giving a rough measure never hurts :wink:


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