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Saturday, June 14, 2014

Seared Salmon Filets with Sauteed Spinach

I spent 10 hours on the back of a motorcycle today.  That is a lot of time where you can't really busy yourself by reading or watching TV or making muffins.
I thought almost exclusively of one thing today (besides hoping not to die in an accident during the crazy storm).
My perfect wild caught salmon I would be enjoying later on... and about all the delicate preparations I would bestow upon it.. and the sweet aroma that would waft from it when lightly seared... and the bed of sautéed spinach I would make for it, being careful to massage each leaf in order to properly receive my dear salmon.
I would first make its skin sizzle, then let it lightly color flesh side, giving a perfect harmony of textures when brought to my mouth, letting my tongue dismantle it and savor the flavor of the warm cooked top and the raw creamy inside....
Serves 1
150-200g skin on salmon filet
1 bunch spinach, washed and spun
2 Tbsp EVOO
3 small garlic cloves, grated
1 tsp fresh cracked pepper
juice from 1/2 lemon
some fleur de sel
1 tsp piment d'espelette
1.  Toss the spinach with 1 1/2 Tbsp EVOO, garlic, 3/4 tsp pepper, 1/4 juice of lemon, 1/2 tsp piment d'espelette, and some fleur de sel.
2.  Sautee the spinach in a wok until wilted.. about 3-4 minutes, stirring.
3.  Rub 1/2 Tbsp EVOO all over the salmon filet, along with 1/4 tsp pepper, 1/4 juice lemon, 1/2 tsp piment d'espelette, and some fleur de sel.
4.  Heat a heavy based pan to high and sear the salmon skin side down for about 2 minutes, then flip it over and sear for another 2 minutes.
It should be seared on the outside, and warm but still raw in the center, which gives it that addicting tenderness you cannot refuse under any circumstances.

This is soul food, if your soul is noble enough to handle it.
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1 comment:

  1. It is an honor for it to be cooked salmon with such delicacy