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food travel & lifestyle

for

MAD   MED

Pan Foiled Seasoned Salmon

Prep Time:

5 Minutes

Cook Time:

10 Minutes

Serves:

2 Servings

Level:

Beginner

About the Recipe

At Mad for Med, we are sure you have heard about all the good benefits this tender fish meat has. Salmon is an excellent source of protein and mineral salts like phosphorus and selenium; also, it is loaded with Omega-3 fatty acids and vitamins.

One of the biggest challenges when cooking fish is keeping its meat tender and moist. The meat will dry when you overcook fish, becoming stiff and a big-time fiasco.

To ensure you will succeed, we are presenting you with this quick and simple trick you can apply to salmon and any other fish fillet.

You will love it!

Ingredients

  • 1 Salmon Fillet

  • Smoked Paprika to taste

  • Himalayan Sea Salt to Taste

  • Fresh Thyme to Garnish

  • 1 Organic Lemon


Preparation

  1. Pour the extra virgin olive oil into a tiny bowl.

  2. Peel off a clove of garlic and cut it into two halves.

  3. Remove the inner germ, grate the garlic into the extra virgin olive oil, mix and set aside.

  4. Rinse off the lemon, grate the zest (only the yellow part) and set aside.

  5. Prepare two sheets of parchment paper (13x9 inches)

  6. Brush with the garlic-scented oil.

  7. Cut the fillet into two halves and place it on the parchment paper.

  8. Brush the top of the salmon pieces with extra batter and the Himalayan pink salt.

  9. Wrap the salmon as if you were wrapping a candy.

  10. Trim the excess edges and put them into a pan capable of containing the two pieces; otherwise, cook one at a time.

  11. Cover the pan with its lid and cook the bottom on medium heat for 5/6 minutes. It depends on the thickness of the piece.

  12. After five minutes, remove the lid, and cover your hands with protective gloves.

  13. Grab the two edges of the "candy wrap" and flip the side.

  14. Cover by topping with its lid and cook for another five minutes.

  15. Turn off the heat, and make sure the meat is evenly cooked.

  16. Plate it and season with some extra oil and garlic mixture and garnish with grated lemon zest and fresh thyme leaves.

  17. If you own one and safely know how to use a chef blow torch, you can brulée the top, then season and garnish.

  18. Or you can broil for one minute on the top rack of your oven.


Enjoy!

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