A friend of mine recently commented that TummyTroll‘s recipes are rather big on salmon… I double checked and she seems right! Subconsciously we’d been gravitating towards salmon for our dosage of the sea. How not to, when there is an abundance of fresh fine salmon from Scotland a few hours up north? Pals of mine would know that I’m not a big fan of fish in general, but Scottish salmon has proven to be a keeper in my books – Firm, succulent flesh with a delicate sweet taste. Voila.
Edit: Here is a picture of the Swedish wild garlic. This is the dried variety. It’s not garlic per se – More of a variety of long-leaf chives. Also known as ramsons!
I decided to prepare this simple dish for a group of 6 at a dinner party… Simple enough to prepare many portions at one sitting, yet adequately impressive for a bunch of hungry souls. The lemon, dill and Swedish wild garlic dressing is also an ode to my current obsession with wild garlic (a dear friend had kindly gotten it from Stockholm for my cooking needs). Such a robust scent and an unforgettable flavour! Just a perfect marriage with crispy-outside-tender-inside pan seared salmon, don’t you agree?
Ingredients for Pan Seared Scottish Salmon with Lemon, Dill & Swedish Wild Garlic: Serves 2
Pan Seared Scottish Salmon with Lemon, Dill & Swedish Wild Garlic
Salmon steaks, approximately 200g
Sea-salt, to marinate the salmon
Swedish wild garlic
Sugar, to taste
Blanched Asparagus Spears (optional)
For the Salmon:
1. Coat the salmon steaks with olive oil and sea salt.
2. Use a non-stick pan, preferably one with a thick bottom which would be more suitable for searing. A skillet would work just as well. Preheat at medium-high heat for 2 minutes.
3. Carefully place the steaks on a hot pan and turn heat up to high. Turn over when the rosy pink of the salmon has transformed into a milky pink with a golden brown crust at the sides! Salmon is done when it flakes easily with a fork. Don’t overcook it – The very deep inside of your steak should still be pink and rare (there is a 70% cooked rule for big fish like salmon). Just be extra patient when you’re searing extra thick slabs of fish.
4. Dab off excess oil with kitchen towels, but leave just enough for a little gleam on the steaks.
For the Lemon, Dill & Swedish Wild Garlic dressing:
1. Melt a little butter on a saucepan at low heat. Add Swedish wild garlic, as much as you desire, but beware! They can be overpowering if you add too much.
2. Add lemon juice and sugar to taste. The resulting concoction should be a tangy but not outright sour. Turn off heat and allow dressing to settle for 30seconds. Add in fresh dill and stir.
Posted by #phangchewfat