The salmon fillet is a main course of fish easy, tasty, genuine and rich in vitamins: salmon steaks in a pan with oil, garlic, parsley, and plenty of black pepper in grains. Few good quality ingredients and a few minutes of time for a very soft salmon in a pan, so tender it melts in your mouth, fragrant and juicy at the same time.
Ingredients
- 2 slices of fresh salmon about 200 g each
- 2 tablespoons of extra virgin olive oil
- 1 clove of garlic
- 1 tablespoon of black pepper
- 2 tablespoons of finely chopped fresh parsley
- 1 pinch of salt
How to prepare salmon fillet
In a pan (preferably non-stick) let the garlic and oil fry for a few seconds. Add the salmon fillets. Brown each side over a moderate heat for about 1 minute.
Add the previously washed and chopped parsley, pepper and salt; let it cook for a few seconds over medium heat. Then lower the heat, cook for another 1 to 2 minutes, turning the slices only once more.
The secret for tender salmon fillet is very little cooking, prolonged cooking dries and dries the meat too much, making it not very melt-in-the-mouth.
Take care to pour the sauce over the slices constantly to prevent them from drying out; in the meantime the latter will have thickened slightly.
Check the softness with the tines of a fork. The interior must be pink and tender
The salmon fillet in the pan is ready. Serve hot, seasoned with the cooking sauce.
Gordon Ramsay Salmon Fillet Recipe
Ingredients
- 2 slices of fresh salmon about 200 g each
- 2 tablespoons of extra virgin olive oil
- 1 clove of garlic
- 1 tablespoon of black pepper
- 2 tablespoons of finely chopped fresh parsley
- 1 pinch of salt
Instructions
- In a pan (preferably non-stick) let the garlic and oil fry for a few seconds. Add the salmon fillets. Brown each side over a moderate heat for about 1 minute.
- Add the previously washed and chopped parsley, pepper and salt; let it cook for a few seconds over medium heat. Then lower the heat, cook for another 1 to 2 minutes, turning the slices only once more.
- The secret for tender salmon fillet is very little cooking, prolonged cooking dries and dries the meat too much, making it not very melt-in-the-mouth.
- Take care to pour the sauce over the slices constantly toprevent them from drying out; in the meantime the latter will have thickened slightly.
- Check the softness with the tines of a fork. The interior must be pink and tender
- The salmon fillet in the pan is ready. Serve hot, seasoned with thecooking sauce.
