The algorithm made me do it. On two occasions I viewed chefs (Eric Ripert and Thomas Keller) cook fish using a “unilateral method” – approx. 90% of cooking a fish fillet is done on one side (skin side) then a flip and a quick cook on the other side. The result is crispy skin, succulent (not dry) fish.
I tried this method with a skin-on salmon fillet and the results were terrific. If you’re a fan of crispy fish skin – this is the way. When cooking your fish, listen to the sizzle – the cook starts off at a higher heat then lower to moderate. That sizzle sound will remain. Be patient. One can look at the side of this fish to monitor the cooking progress. Your patience will be rewarded.
I paired the fish with some wilted spinach flavoured with diced red onion, some white wine, cream and tarragon. Add some rice pilaf and you have a satisfying meal that can be whipped up on a weeknight.
Pan-Seared Salmon with Wilted Spinach
Course: MainCuisine: FrenchDifficulty: Easy2
servings10
minutes10
minutesIngredients
2 skin-on salmon fillets
Sea salt and black pepper (to taste)
3 Tbsp. vegetable oil
1/3 cup finely diced red onion (or shallot)
2 Tbsp. fresh tarragon, finely chopped (or 1 Tbsp. dry)
6 cups loosely packed baby spinach leaves
1/3 cup dry white wine
1/3 cup heavy cream
Squeeze of lemon juice
Some grated lemon zest to taste
Directions
- Take your salmon out the fridge and allow to come to room temperature (about 20 minutes). Pat both sides of the salmon (especially the skin side) with paper towel (important for crispy skin).
- Place a skillet on your stove top over medium-high heat (leave pan on heat for about 5 minutes). Season both sides of your salmon with salt and pepper. Add just enough oil to coat the bottom of your pan.
- Place your salmon skin-side down in your pan and sear on medium high for a couple of minutes. Reduce hear to medium and continue to sear until you see the the salmon’s colour turn opaque (about 90%). Flip the salmon, turn off the heat and leave salmon in pan another minute. Transfer salmon to a plate and keep warm.
- Empty most of the oil in the pan (leave in Tbsp). and place back on your stovetop over high heat. Add you spinach (in batches) and toss as they wilt. Add half the onions, wine, tarragon and continue to toss. Add salt and pepper to taste, take off heat.
- Into a small pot add cream, remaining onion, tarragon and wine and bring to a boil, then reduce to a simmer until reduced by half. Add salt and pepper, take off heat and add to spinach, stir to combine. Divide the spinach among plates and place a mound of rice beside it. Place salmon on top, squeeze some lemon juice, a bit more salt on fish, some lemon zest and serve.