Thursday, February 4, 2010

Pan Fried Salmon with Lemon-Pepper

Servings: 4

  • Salmon fillet - 4 servings ( 1 lrg fillet cut into 2 inch wide pieces)
  • Tomato - 2, cut into wedges
  • Onion - 1 sml, thinly slices
  • Cilantro - 1/2 cup, chopped
  • Green chilies - 2-3, sliced lengthwise
  • Lemon-pepper salt - 1/2 tsp

  • Spice rub:
  • Lemon pepper salt - 1 tsp
  • Chili powder - 1/2 tsp
  • Cumin - 1/2 tsp
  • 1. Wash and pat dry the Salmon fillets with paper towel.
  • 2. In a bowl, mix in the ingredients for the spice rub. Rub the Salmon fillets with the spice rub gently but thoroughly. Set aside to marinate for 1/2 hour.
  • 3. Chop the rest of the veggies and set aside.
  • 4. In a non-stick frying pan heat 2 tbsp of oil to high heat. Fry the Salmon fillets 2-3 min on each side, just to get a crispy sear on both sides. This will make the outer surface of the fillets charred but still store in the moisture. Remove and rest it on a plate.
  • 5. If required add 1 more tbsp of oil to the pan. Add the onions. Saute for 2-3 min till they are translucent.
  • 6. Add the sliced tomatoes and chillies and the lemon pepper salt to the pan. Saute on high heat till the tomatoes soften a bit and the skin shrivels up.
  • 7. Return the Salmon fillets to the pan, cook for a min and flip them over gently so that both sides will be covered with the tomato-onion saute. Turn the heat off. Sprinkle the chopped cilantro leaves on top. Serve with rice.