Switch up your regular midweek salmon with this rich, full-of-flavour take. It's perfect teamed with some freshly steamed rice and sauteed greens.
- 2 salmon fillets, skin on (about 280 g each)
- 1 tbsp vegetable oil
- salt, to season
- 75 g butter
- 10 garlic cloves, roughly chopped
- 2 tbsp finely shredded parsley
- lemon wedges, to serve
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
- Cut the salmon fillets in half lengthways to make 4 small fillets of around 140 g each. Heat a frying pan over medium - high heat and add the oil. Season the salmon with salt and fry, skin - side down for about 3 minutes, pressing down with a weight for the first 30 seconds. Roll the salmon over to cook each of the remaining sides for about 30 seconds or until the salmon is cooked to your liking. Remove the salmon to a serving plate.
- Pour any rendered oil from the pan, wipe out the pan with paper towel and return to the heat. Add the butter to the pan, then the garlic and stir for about 2 minutes until the garlic is browned. Add the parsley and stir through quickly, then pour the contents of the pan over the salmon. Serve with a lemon wedge.
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Photography by Adam Liaw.