How to Pan Sear Salmon – With Jamie Oliver’s Olive Oil.
Being from Atlantic Canada seafood is a given when it comes to regional cuisine salmon is one of my favorite fish that is delicate does not have a lot of bones and is almost sweet in taste. I’m your Personal Chef Mike Moses today I’ll show you how to cook crispy salmon in your own home right now if you like this video please don’t forget to click the thumbs up icon and if you’d like more of these please subscribe salmon was harvested and eaten as a mainstay in the native american diet rich in protein vitamins and essential oils the salmon was naturally a good food when early European settlers started to eat salmon they quickly tired of it and some staff of the wealthy even went as far as to restrict its consumption in their contracts the salmon we eat can be found on both the east and west coast of North America in 1840 New England sent canned salmon to the west and in 1864 the West started supplying the east as the salmon disappeared today commercially available salmon comes from Alaska and the east and west coast of Canada with about seventy percent being aquaculture salmon farms you can get salmon almost any way you like but today we are going to cook amazing salmon fillet with a dill yogurt sauce here’s what will nead, to 6-ounce fillets of fresh Salmon, 2 tablespoons of olive oil salt and pepper a medium frying pan for the dill sauce we need about 250 milliliters or 1 cup of plain yogurt about 2 tablespoons of fresh dill or dill puree, juice of one half lemon and the zest of one half lemon. Now that we have everything ready it’s time to cook. we need to look at our fillets to determine the best way to cook ideally you would want your fillet to be about the same thickness all the way through but Mother Nature doesn’t take that into consideration when you dry off the fillet to ensure that our seasoning sticks to the salmon. now to season the fillet using just kosher salt fresh ground pepper season both sides pre-heat your frying pan to medium-high or about 180 degree celsius then add the olive oil while we wait for the pan to come up to temperature let me know what you think of this video or any of my others I’d like to talk to you just as the oil is starting to smoke lightly add your salmon to the pan and away from you, this will prevent any oil from splashing up once the fillets have started to cook do not want to move them this helps develop a crust keep an eye on and watch the cooking process. Move up the side of the flank and if the pan starts to smoke reduce your heat a little. When the changing color and filet reaches half way up you can flip your salmon again away from continue to watch the salmon and the color change ideally you want a nice crispy top and a medium-rare cook once color is the same along the sides salmon is firm to the touch remove it to a serving dish if you’re concerned if the salmon is not cooked enough you can use a meat thermometer inserted into the thickest part of the fillet and look for an internal temperature of about 140 degrees while the salmon is resting let’s make the dill sauce, start off with the plain yogurt in a small saucepan over low heat add the dill lemon rinds and lemon juice whisk briskly and remove from the heat taste and season according to your taste ok let’s plate to our salmon I’ve made a side of mushroom rice for this dish put the rice in the center of the dish place the salmon on top and gently drizzle the sauce over the fillet and there we have a perfect salmon Fillet great for any meal and even better for company make salmon part of your diet you’ll be glad you did if you like this recipe please leave a comment and a like and if you’d like to see a particular recipe or topic let me know don’t forget to subscribe i’ll be putting new content on the site weekly and if you want more information you can head over to the personal chef dot blog where you can print the recipes presented here and i add new content every other day thank you for watching I look forward to helping you eat healthier shop smarter and cook better