A fillet of Salmon goes a long way in taste and flavor. I was quite lucky to find a couple of beautiful slices at a local supermarket. Each slice weighed exactly 250 grams. I split each such piece into 4 portions. This is usually more than enough for my family of 4.
Salmon has its own subtle flavor. Its best to add very few ingredients and maintain its simplicity. I used the mild Himalayan garlic but regular garlic will also work. Crushed pepper, butter and some salt were the only other ingredients.
Got a non stick pan to medium heat. It should be hot enough for the fish to sizzle but not more than that. Keep the fish on the pan and watch its color start changing. When more than 1/2 the color has turned to white, add the butter, garlic, coriander and pepper powder. Slowly swirl the pan and let it coat the fish on all sides. This will sort of lubricate the bottom of the fish and let it get free from the pan. Flip it over. Cook till the fish is done.
A fatty fish like salmon will taste good even if its a tad overcooked. So don’t worry too much about it. Use your learning for the next time you cook this amazing fish on the color, texture changes it has.
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