Fish should be a constant part of our diet. You can say you don’t like the taste of fish, and I would believe you, I don’t get along with just any kind of fish either. I like sea bass, sea bream, salmon and carp. Sometimes I crave trout and mackerel. Unlike the recipe for Baked Carp Fillets in a Crispy Crust, which cooks beautifully without smoke, this recipe calls for immediate airing of the house. But the great advantage is that it is prepared quickly and we don’t need many ingredients, just a piece of salmon, a handful of vegetables, half a lemon and a pinch of salt. We don’t even have many dishes left to wash. And it comes out a goodie.
Ingredients
For 1 serving:
- 100-120 grams of salmon fillets
- A handful of broccoli florets
- A handful of string beans
- The juice of half a lemon
- Salt to taste
Recipe Method
I bought the salmon with the skin on, but I took it off, I kept only the meat. I prepared everything, one by one, in the same cast iron pan that I have been using lately. I washed the fish, patted it dry with paper towels, then sprinkled it with salt and let it rest until the pan was hot and chopped the broccoli, about 5 minutes. I put a teaspoon of duck lard in the hot pan and fry the salmon for 3 minutes on each of its 4 sides, on medium to low heat, without a lid. We don’t leave more, it dries too hard, but no less, it remains raw in the middle. I took it out on a plate, turned the heat to low and poured the lemon juice into the pan. We leave it for only 30 seconds, stirring continuously to collect all the delicious juices left from the fish. We will get a consistent, golden sauce. Pour this sauce over the salmon.
Put another teaspoon of duck lard in the pan and throw in the broccoli and string beans, stir and put the lid on. We don’t leave much, 7-8 minutes. Turn off the heat, season the vegetables with salt and put them on the plate, next to the salmon. No need for other spices, salt and lemon do the job well. I ate these goodies with a handful of iceberg salad.
