I am on a healthy eating spree (again) which happens after piling on vacation weight. One of the meals I really enjoy in this very brief phase is a good chunk of protein and some veggies on the side. This post qualifies as a ‘throwback’ post because the recipe was tried first time in my Seattle home. I remember enjoying some red wine on the side.
My camera wasn’t charged properly today, so I am posting the Seattle photos in this post.
For the fish
Salmon fillet (size it as per your preference)
Blob of Butter
1/2 lemon juice
Salt and Pepper
For the beans
1/2 kg of french beans (stringed and trimmed)
5 cloves garlic (minced)
1/2 inch of ginger (minced)
1 tsp red chili flakes
1 tsp sesame seeds
2 tsp of any Stir-fry sauce (Optional)
2 tsp of Olive oil
Salt to taste
Blanch the beans in boiling water for 5 minutes and drain off. Keep the crispness intact. Overcooking will make it limp. Heat oil in a wok. When hot, add the minced garlic and ginger. When your kitchen is filled with the sweet aroma of cooked garlic and ginger, throw in the beans and toss away. Add in the chilli flakes and sesame seeds. Once it is all well-coated add some salt and plate it. You can also add a little stir fry sauce or oyster sauce into it before plating. But I skipped it.
Now for the fish. Rub some salt and cracked pepper to both sides of the fillet. Now add some butter (and a little oil to prevent the butter from burning) into a pan. Once hot, gently place the fillet skin-side down. Two super important reasons for searing fish skin-side down is to lock in the juices and make the skin nice and crispy. Around 4 mins later flip it over and cook it for another 3-4 mins depending of the thickness of the fillet. I like it a little pink in the center. You can cook it through if you prefer by keeping it on the pan for longer. Before taking it out pour in the lemon juice over the fillet.
Now serve it with the beans. You can make this more elaborate with a salad or butter bread.