Simple salmon
This may be the easiest salmon you ever make. It's from Mireille Guiliano's French Women Don't Get Fat, which is another bonus.
If you can, spring for a piece of wild salmon to cook simply on one side with a squeeze of lemon juice. But the technique should work for less expensive farm-raised salmon as well.
I thought the children would like this, since lately they have done well with minimally garnished proteins...
But they seemed to forget that they actually like salmon (particularly Sam). Maybe the beautiful, redder color of the wild salmon scared them off?
Anyway, they didn't eat that well, but we loved this simple preparation.
Saumon a l'unilateral (cooked on one side only)
Serves 4
4 pieces wild salmon, about 4 ounces each
1 tablespoon fresh lemon juice
1/2 teaspoon coarse salt
Heat a nonstick frying pan. Place the salmon in the pan, skin-side down, pour the lemon juice over the salmon, add the salt, and cook for about 6 minutes over mediumheat until the skin is crispy. (Cut a slice to determine the degree of cooking you desire, such as medium-rare -- pink at the center -- which preserves most of the natural taste.)
Serve immediately. Season, if you like, with a dash of extra-virgin olive oil and a sprig of fresh thyme.
From French Women Don't Get Fat, by Mireille Guiliano
Per serving; 185 calories, 26 grams protein, 8 grams fat, 1 gram saturated fat, 0 grams carbohydrate, 0 grams fiber, 72 milligrams cholesterol, 297 milligrams sodium. Analysis by registered dietitian Jodie Shield.
(Photo by me)
Categories: Dinner Together, Food and Recipes
