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CyberCom™ :: Recipes :: Unilateral Salmon Fillet

A dalmon fillet... at its best!

Unilateral Salmon Fillet

Unilateral Salmon Fillet

PREPARATION: 15 minutes
COOKING: 15 minutes
TOTAL: 30 minutes
PORTION(S): 4 servings



  1. In a small skillet, grill the pine nuts over medium heat, stirring occasionally, 3 to 5 minutes or until golden. Coarsely chop them and put them back in the pan. Add 2 tsp tab (30 ml) of the oil and reheat. Keep warm.
  2. In a large skillet, heat the rest of the oil over medium heat. Add the salmon fillets, skin side down, and cook for 10 to 12 minutes or until the salmon flesh is easily broken up with a fork and the skin is crisp (the salmon will be less cooked on the surface, but will be softer).
  3. Divide the arugula among four plates and place a fillet of salmon on them. Sprinkle with dried tomatoes. Garnish with reserved pine nuts and a drizzle of balsamic vinegar. Salt and pepper.
Unilateral cooking involves cooking the fish on one side only: on the skin. It is important not to turn the fish during cooking. This super simple method can be used on the barbecue by placing the fish on a cedar board, in the oven by putting it on a plate or directly in the pan as shown here. Advantage: the fish flesh remains very soft and does not become dry.

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