Monday Mumbles
January 10th 2011 00:07
Monday Mumbles
A few words …and a shrug along the way…
Salmon
... one of nature’s Superfoods
… packed with lots of goodness – rich in essential fatty acids, anti-oxidants, and a range of vital vitamins and minerals
… a good source of Omega-3 which has been scientifically shown to help prevent several health problems
… quick to cook and you can be creative as you want to be
My favourite at the moment, crispy salmon skin! Here’s my version…
… a palm-size salmon fillet, with skin on
… sprinkle a generous amount of Szechuan pepper and rock salt all over the fillet, particularly on the skin – set aside
… heat a griddle pan or regular skillet, sprinkle rock salt and place salmon in (skin side down)
… lower heat and allow the (fillet and) skin to cook slowly and crisp
… after about 10-mins (probably less), gently lift skin off the fillet – it should come off easily, and you can use the skinless salmon fillet in another dish
... continue to crisp up the underside of the skin – cook till your desired crispiness. Cut into small pieces and garnish over a dish or to add to an Asian noodle salad.
So morish but still so good for you!
A few words …and a shrug along the way…
Salmon
... one of nature’s Superfoods
… packed with lots of goodness – rich in essential fatty acids, anti-oxidants, and a range of vital vitamins and minerals
… a good source of Omega-3 which has been scientifically shown to help prevent several health problems
… quick to cook and you can be creative as you want to be
My favourite at the moment, crispy salmon skin! Here’s my version…
… a palm-size salmon fillet, with skin on
… sprinkle a generous amount of Szechuan pepper and rock salt all over the fillet, particularly on the skin – set aside
… heat a griddle pan or regular skillet, sprinkle rock salt and place salmon in (skin side down)
… lower heat and allow the (fillet and) skin to cook slowly and crisp
… after about 10-mins (probably less), gently lift skin off the fillet – it should come off easily, and you can use the skinless salmon fillet in another dish
... continue to crisp up the underside of the skin – cook till your desired crispiness. Cut into small pieces and garnish over a dish or to add to an Asian noodle salad.
So morish but still so good for you!
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