Pan-Fried Salmon & Asparagus & Fava Bean Pure
Posted on April 29, 2012
1 large or two small skin-on salmon fish fillets
- Kosher salt
- Ground black pepper
- 2 tablespoons butter
- Meyer lemon zest
- three parsley sprigs
I used fillets that are about 1-inch thick and seasoned them with kosher salt and pepper.Place one tablespoon of butter in medium heat. After the foam diminishes, add a bouquet garni, which is a bundle of herbs or seasonings. I used meyer lemon zest, thyme, salt, and pepper.
Then, place fish skin side down. Move the pan a bit for 15 seconds, so the fish won’t stick to the pan. Tilt the pan sideways until you form a puddle of butter in the bottom. With a spoon baste the fish in its own juices and butter, until its ready to turn. You will want to flip the fish when it’s 1/3 of the way done. Then, add another tablespoon of butter to freshen up the cooking fat and flip the fish and baste the skin part until the fist 1/3 of the way done on the other side.
I served them with faba bean puree, grilled asparagus and radish sprouts.
Times and internal temperatures
- 1-2 minutes = Medium-Rare to Medium
- 3-4 minutes = Medium to Medium-Well
- 5+ minutes = Yikes !