A simple meal with a blush of pink.
- Salmon. Must be at room temperature.
- Salt and Pepper for the seasoning the salmon.
- Thinly sliced radish.
- Pomegranate seeds.
- A teaspoon of either lemon juice or apple cider vinegar.
- Green chilly, remove the pith and seeds. Chop it up.
Sprinkle salt and pepper on the Salmon. Let it sit for about 5 minutes. Place it on a hot grill. Heat hovering around medium. Let it cook and only when the fish is ready to leave the pan on its own, should you flip it over.
Do not add any oil as this is a fatty fish and it will take care of itself.
The easy way to know when the fish is cooked is to use a sharp spatula and see if the middle bone is easily parting from the flesh. Do not use force. Be gentle.
When its parted, my hack is to simply illuminate it using my mobile phone’s torchlight to check if its opaque or not. When its no longer opaque, its cooked.
Don’t forget to also sear the skin on the sides.
Serve the fish with the other ingredients combined as a salad.