Pan-Seared Salmon That Stays Together, Plus Quick Cured Salmon
One salmon fillet, two dishes. Half gets pan-seared with a salad, the other half gets cured overnight. The trick that keeps the fried pieces from falling apart: a generous coat of fine salt, then sugar, 4 to 5 minutes of rest, then rinse it all off. The surface firms up and the fish is neither sweet nor too salty.
- 15 ingredients
- 8 steps
- Video 12:57
Video in Russian, with English and Spanish subtitles on YouTube. Watch on YouTube
Method
One fillet, two dishes0:00
Salt and sugar1:02
Curing the second half2:13
Rinsing and why it works4:48
Searing the salmon6:27
Spring mix salad with sesame oil6:59
Sesame, lemon and tzatziki10:45
The cured salmon next morning12:50
From the video
Sear in a little avocado oil spray, about 2 minutes per side. Serve with spring mix dressed with sesame oil, cucumbers and cherry tomatoes, sprinkle with black and white sesame and add lemon and a little tzatziki. For the cured half: salt and sugar, black pepper, red pepper flakes, about 30 g of grain alcohol diluted with water and lemon juice, about 20 hours in the fridge.