![]() The ready-to-cook 6-oz portions sold at the fish counter are ideal. The key is to start with the right-sized fillets so that the fish cooks fully on the interior without overcooking on the exterior. ![]() What You’ll Need To Make Pan Seared Salmon This is really more of a technique than a recipe, and it’s easy to master at home. In fact, it’s the way salmon is typically prepared in fine dining restaurants. Not only is it fast - 15 minutes start to finish - it’s also elegant. Golden and crisp on top and just barely cooked at the center, this pan seared salmon is one of my go-to recipes when I have to hit the kitchen running. ![]() Golden-crisp on top and just barely cooked in the center, this pan seared salmon is easy to make and elegant to serve.
0 Comments
Leave a Reply. |
AuthorWrite something about yourself. No need to be fancy, just an overview. ArchivesCategories |