Pan-fried Salmon
This simple, delicious Pan-fried Salmon is easy and goes well with any sauce.
Servings: 4
Equipment
- Frying Pan
Ingredients
- 4 fillets salmon with skin
- 1 tsp fennel seeds
- 1 tsp lime juice you can use lemon juice too
- 1/2 kaffir lime leaf chopped
- 1 or to taste chilli
- 1/2 tsp or to taste salt
- 1 tbsp vegetable or olive oil for salmon
- 1 tsp butter for carrots
- 12 small thin carrots peeled
- 1 tbsp orange juice optional
- 1 tsp orange zest
- 1/4 tsp nutmeg powder optional
- 1/2 tsp salt
- 1/2 tsp crushed black pepper
Instructions
- For salmon: In a small blender add in the coriander, lime leaves, chilli, coriander and fennel seeds. Make a coarse paste and mix salt, lime juice in it. Marinate the salmon with this mixture for 30 minutes. Keep it in the fridge till cooking.
- In a heavy-bottomed non-stick or steel pan, heat 1 tsp butter and add in the carrots, don’t move them for 5 minutes.
- Turn the carrots, add in the orange juice, zest, spices and salt. Keep the heat on high and move them for about 30 seconds and turn the roasted side up and continue to roast for about 2-3 minutes. Take them out and keep it aside.
- Wipe the pan and add in the oil and place the salmon skin-side down, pressed the salmon with a fish spatula for a few seconds. Leave it for 3 minutes and cook another side for about 2 minutes.
- Take the fish out and leave it for 2 minutes, serve warm with any sauce you like with orange-glazed carrots.