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Ингредиенты
- 24 ounce Salmon fillets, with skin
- 2 Tbsp. Extra virgin olive oil
- 1 Tbsp. Cracked black pepper
- 2 tsp Kosher salt, or possibly less
- 1 tsp Garlic, minced
- 1 pch Dry thyme
- 1 pch Dry rosemary
- 1 x Crumbled bay leaves
Инструкции
- 1. Brush salmon with 1 Tbsp. extra virgin olive oil. Combine pepper, salt, garlic, thyme, rosemary, and bay leaf. Sprinkle on salmon. Leave to marinate for 2 hrs on counter or possibly 4 hrs refrigerated.
- 2. Heat remaining oil on medium-high heat in a non-stick skillet. Add in salmon, skin-side down. Fry 1 minute then cover pan and cook for 6 to 8 min or possibly till salmon is cooked but still slightly pink in centre. Remove salmon fillet from skin and place on dish. Remove skin, sliver and sprinkle over salmon.
- Serving Ideas : Lucy Waverman: frites or possibly mashed potatoes
- NOTES : The recipe is for 4 6-oz salmon fillets with skin on, but it worked well on a single large fillet of the same total weight. I find which 1 1/2 tsp. salt make the salmon sufficiently salty. The marinated salmon can also be cooked on a preheated barbeque, with the lid down.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 182g | |
| Recipe makes 4 servings | |
| Calories 419 | |
| Calories from Fat 266 | 63% |
| Total Fat 29.65g | 37% |
| Saturated Fat 6.14g | 25% |
| Trans Fat 0.0g | |
| Cholesterol 94mg | 31% |
| Sodium 1264mg | 53% |
| Potassium 642mg | 18% |
| Total Carbs 1.32g | 0% |
| Dietary Fiber 0.5g | 2% |
| Sugars 0.02g | 0% |
| Protein 34.96g | 56% |
