Ma Façon Rapide de Préparer un Filet de Saumon (Alain’s Quick Way to Prepare a Salmon Fillet)
Category:
Courtesy of Chef Alain Braux
Chef's tip: If you don't mind the bones, get a slice of the salmon tail and cook it this way. It's fattier, thus moister, and it costs less.
Easy
Email
PrintIngredients
For 2 Person(s)
Cream
- 2 salmon fillets or tail slices
- 4 ounces vinaigrette OR
- 2 teaspoons extra-virgin olive oil
- Herbs or spice blend
- Sea salt and freshly ground black pepper
Ma Façon Rapide de Préparer un Filet de Saumon (Alain’s Quick Way to Prepare a Salmon Fillet) Directions
- Place the oven rack at the highest position and preheat the broiler (if your oven has a high or low broiling option, choose high) for 10 minutes. Place an enameled cast-iron pan, a regular cast-iron pan or a heavy stainless-steel frying pan on the rack and allow it to heat for 10 additional minutes.
- Meanwhile, prepare the salmon one of two ways: either brush the fillets on both sides with the vinaigrette and place in a plastic bag to marinate for 10 minutes, or brush with olive oil. Press the fillets into your favorite herb or spice blend and let sit for 10 minutes.
- When the pan is very hot, carefully remove it from the oven and quickly place the fish fillet in the hot pan. Immediately return the pan to the top rack and close the oven door. Cook for 2–3 minutes, or more depending on the thickness of your fillets.
|
|
|