With our work schedules picking back up it is safe to say we do not have time to break a sweat in the kitchen with labour intensive dishes like we did at the beginning of the Covid-19 lockdown.
Yes, things are slowly getting back to “normal”, but you want to keep wowing your family with your showstopping meals, right?
Paarl-based sushi maestro Henrico Sampson (40) comes to your rescue with a one-pot wonder for a Japanese seared salmon.
Make salmon the hero of this dish, unlocking intense flavour with minimal ingredients.
Pan seared salmon
200g fresh, skinless Norwegian salmon
1 lemon for juice and garnish
1 tsp olive oil
1 tsp garlic and ginger paste
Parsley for garnish
Pinch of shichimi togarashi (Japanese 7 spice)
150g washed rocket leaves or lettuce
Half red onion sliced into rings
Salt and ground pepper to taste
Chef’s Tip: You can find shichimi togarashi spice at any Asian wholesaler, supermarket in Mzansi or order online.
- Pat down salmon with paper towel, then season back and front with salt and pepper.
- Heat a large non-stick pan on medium heat.
- Place salmon (on bottom) in heated pan and sear for 2-3 minutes. Turn over and sprinkle shichimi togarashi. Add garlic and ginger paste and red onion to the pan and cook for 2-3 minutes.
- Cut half lemon and squeeze juice in pan while salmon is still searing. Remove from heat and rest for 3 minutes in pan.
- To plate: Pat rocket or lettuce and place in the centre of your plate. Place salmon on top and garnish with parsley and red onion for colour. Enjoy!