The Way YOU Like It…
March 12th 2010 00:00
“Cooking is therapeutic.” That’s subjective isn’t it? Therapeutic for some could be stressful or mundane for others. It could also bring on certain aggressions like a power struggle – either with certain kitchen gadgets (“Shall I splatter more?”, thought the hand-blender menacingly), or with your sous-chef, kitchen hand…erm, partner.
Chefs will typically tell you that fish – usually tuna and salmon – should not be cooked through as you lose more natural flavours, and it can become too *dry*. Ideally, it should be cooked about 2-3 minutes on each side leaving the middle pink – kind of like a rare/medium steak.
I *disagree*...– what?!…but all the great chefs tell you that’s how you eat good fish! For me, tuna and salmon are either eaten raw (like sashimi) or lightly cooked through (but not till *dead and dry*) – that’s subjective too isn’t it?
I can’t deal with it being half-cooked. Yes, it’s my preference and I don’t think a chef should tell me that it’s the *wrong* way to eat it. You can tell me it’s the best way to eat it or the dish is best that way, but please don’t tell me that it’s *wrong* – and please don’t get angry at me if I request for it to be cooked through. I just prefer it that way…
Quick and Easy Lemon Glazed Salmon – yes, lightly cooked through (but not till it’s *dead dry*) but you do it however you like it. I certainly won’t judge/criticise you
What you need:
Fish & Marinade
2 or 500g salmon fillet(s)
1/4 cup of fresh lemon juice
dash of chilli flakes – optional
Bit of salt
Lemon Glaze
Juice from the marinade
1-2 tablespoons of honey – add to taste
What to do:
1…Marinate the fish, cover and leave in fridge till ready for use.
2…Heat a saucepan – put a dash of olive oil if you like – and place fillets in. Cover and cook for a few minutes (2-3 mins, depending how thick the fillets are) on medium heat or until salmon is cooked to your liking – it’ll cook quickly as the lemon juice would’ve par cook it. Flip fillets over for a couple of minutes too if you like – certain chefs will tell you not to, but I say it’s up to you. If you’re cooking it with skin on, make sure your pan is nicely heated; cook it uncovered and till the skin is crispy.
3…Remove fish from pan – when you’re happy with how cooked/uncooked it is. Pour the lemon juice (from the marinade) into the pan. Add honey and allow to simmer till it’s a nice glazy sauce. Pour over fish and serve immediately.
4…Serve with a lovely stir-fry or with some delicious cha soba for a quick and nutritious meal. Easy!
Note...The *rule* for cooking fish apparently is, 10 minutes of cooking per inch (thickness of fillet)
step 3...lemon juice and honey glaze
Other seafood ideas, here.
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