10 ways to cook salmon #1: Pan-fried salmon & potatoes with garlic & chives

I went with Nancy a week ago to NSK. With interest, I observed that she selected a frozen boneless salmon fillet, and proceeded to ask the supermarket worker to cut it for her into slices. She said it was good. Not ‘fishy’ at all (as in the fish is fresh) . I followed suit. Never try, never know. 😉

I went home and counted that I had 10 slices of salmon fillet. Hence, I hatched a plan to cook my 10 slices of salmon in 10 different ways. 😀

So, I actually endeavoured to wake up half an hour earlier in the morning a few times a week to cook my salmon lunch, so that I could bring it to the office to eat. So far, so good.

Here is my first salmon recipe, which I enjoyed very much. 😉

Pan-fried salmon & potatoes with garlic & chives

 

Pan-fried salmon & potatoes with garlic & chives

Serves 1

Preparation time: 15 mins
Cooking time: 15 mins

Ingredients:

1 piece salmon fillet (washed and marinated with pinch of salt and black pepper)
1 large potato (washed, peeled, cut into thin slices)
A handful of chives (chopped)
5 pips garlic (chopped)
Salt
Black pepper
Vegetable oil
2 tbsp. butter

Method:

1. The night before, before going to sleep, take the salmon fillet out from the freezer. Season with a pinch of salt and black pepper . Give it a rub. Store in an airtight container. Put in the fridge to thaw slowly overnight. Pack potatoes, chives and garlic in individual airtight containers and pack in the fridge too.
2. In the morning, take all the ingredients out from the fridge. Heat up vegetable oil in a non-stick pan and turn heat down to medium. Fry potatoes till golden on both sides and cooked. The potatoes are cooked when the spatula cuts them easily. Scoop up onto a plate lined with paper kitchen towel(s).
3. Heat up oil in the same non-stick pan on high. Pat dry the salmon fillet with a paper kitchen towel. Place salmon skin-side down in the pan. Turn heat down to medium. Cook until golden brown and crisp, which will take around 4 minutes.
4. Pan-fry the salmon on each of the other sides till lightly browned. Remove from heat. Arrange potatoes and salmon on a plate or in your choice of lunchbox.
5. Heat up softened butter in non-stick pan. Turn down the heat to medium. Fry garlic till golden and fragrant. Add chives and fry till they change colour to a brighter green. Season with salt and black pepper. Scoop onto the salmon and potatoes.

 

If you are wondering about the best ways to pan-fry salmon, you can read a very comprehensive and interesting post by Serious Eats on the subject by clicking here: The Food Lab: How to Pan-Fry Salmon Fillets

Bon appetit!