About: Pan-fried Masala Salmon

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About: Pan-fried Masala Salmon Sponge Permalink

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Today we are going to cook in a slightly "fusion", slightly "gourmet" style in the Route79 kitchen. But we're not going exert ourselves too much - because, like most people, we do not make living as celebrity chefs - we have work to do, household chores, keep the kids entertained etc. So - we are going to "tend towards" slightly fusion and slightly gourmet instead.

Attributes	Values
rdfs:label	Pan-fried Masala Salmon
rdfs:comment	Today we are going to cook in a slightly "fusion", slightly "gourmet" style in the Route79 kitchen. But we're not going exert ourselves too much - because, like most people, we do not make living as celebrity chefs - we have work to do, household chores, keep the kids entertained etc. So - we are going to "tend towards" slightly fusion and slightly gourmet instead.
dcterms:subject	Salmon Recipes Rice Recipes Garam masala Recipes Green bean Recipes Route 79 Recipes Basmati rice Recipes Indian Meat Dishes
dbkwik:recipes/pro...iPageUsesTemplate	dbkwik:resource/LxDW8bF52VuZP9Zmkqxn_g==
abstract	Today we are going to cook in a slightly "fusion", slightly "gourmet" style in the Route79 kitchen. But we're not going exert ourselves too much - because, like most people, we do not make living as celebrity chefs - we have work to do, household chores, keep the kids entertained etc. So - we are going to "tend towards" slightly fusion and slightly gourmet instead. I was browsing around our local Safeway on Sunday afternoon - just before it closed - and noticed that the prices of fresh fish seem to plummet in the closing hour. I think this has something to do with the weekly replenishment cycle being Monday to Monday? Anyway - I bought myself some fresh fillets of supposedly Scottish salmon - no bone - but with the skin intact on one side. Now - this is the "fusion" bit: I'm not sure how salmon is traditionally cooked in Western Europe - but whenever I've cooked it before - I've usually either oven-baked it with some lemon, butter and herb - or else I've pan-fried with some seasoning. Well - we're going to do the latter - i.e. pan-fry the salmon - using a technique called "blackening" - which is where the frying is done on very hig heat - and the idea is to fuse the seasoning to the fish and "blacken" it - i.e. sort of like "burn" it - so that it darkens in colour and has that "barbecue"-like texture.

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