Picture #1 – Pan Seared Salmon With Crispy Skin paired with Salmon Egg Roll.
Salmon – Seared and cooked salmon on pan until nicely done
Salmon Eggs Roll
– After removing the salmon, don’t throw away the rendered salmon fat.
– Add salmon trimmings into the same pan and sear at medium heat. Don’t overheat the pan.
– As it the trimmings are cooked, the fat from the salmon would slowly be rendered out. Don’t over cook the trimmings.
– Once a the trimmings are nicely crisp, remove from pan, set aside to cool down.
– Pour any excess rendered fat in heat proof container, leaving about 3-4 tablespoons of fat in the pan.
– Once the trimming is cooled down enough to touch and handle, remove available salmon flesh from the trimmings and set aside.
– In a bowl break 2-3 eggs, add a pinch of salt and beat it, add some pepper of any kind if you so wish.
– Into the eggs mixture add the salmon flesh from the trimmings. Mixed well.
– Meanwhile heat up the salmon fat in the pan over medium heat.
– Pour the egg mixture in and let it cook over medium-low heat.
– Close the pan and let Cook for about 1 mins.
– Using a spatula starting from one end, start folding the eggs over about an inch and repeat the process until eggs are fully rolled.
– plate it – sprinkled some fresh thyme over the salmon.
– Serve
Picture #2 – Steamed broccoli with garlic butter.
Chop broccoli into bite size and place on steaming tray. Steam for about 5 minutes. Add about 80 grams of garlic butter or to taste, sprinkle some sea salt and ground black pepper. Mix and serve.
by LeoChimaera