The cole slaw on the plate was from Carriage Court. The driver had forgotten it when he delivered our order one night. A few days later, we were out running errands and stopped in because it was along our way home. They apologized, gave us a little styrofoam container, and we happily went home...where we opened the container to find pasta salad!!! We called, laughed, and the driver was actually sent out to our house to deliver TWO containers of cole slaw! How's that for customer service?!
Anyways, back to my...
Pan-seared Salmon
2 salmon fillets (about 4 oz. each)
2 T. Parmesan
1 t. parsley flakes
dash of: salt, pepper, paprika
1 T. butter
2 T. olive oil
- Mix Parmesan, parsley, and seasonings in a shallow dish.
- Pat salmon fillets dry. Dredge and press salmon into Parmesan mixture to coat each fillet.
- NOTE: after coating each fillet, set it aside on a plate. You want to put all the fish into the pan at approximately the same time!!! This is important if you want them to be equally done cooking.
- Heat a frying pan with olive oil and butter in it. Allow it to warm up pretty good. Test it by dripping a TINY drop of water in the pan; it should skitter across the surface like crazy.
- CAREFULLY lay the fillets into the pan. (always lay away from yourself; meaning, if there is a splash of oil, you want it going opposite of where you are standing. make sense? yah? good!)
- Do not scoot the fish around the pan. Just let it sear where it is at. Cook for 3 minutes, flip to other side, give it 2-3 minutes more.
- Serve immediately!
p.s.
I don't think there's any parsley flakes on the salmon above, now that I'm looking at the photo more closely. But I did make dinner for some friends recently, and that was when I added the parsley flakes.
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