With my quest to reduce dietary AGEs, I have recently cut out land animals from my diet. So, I have been eating salmon and shrimp the past week. I don’t want to cook the crap out of my fish though, so baking and pan frying are out. I’m not opposed to certain types of raw fish (I do like sushi), but I am not sure how I would want to prepare it. I decided to take some salmon and experiment since I am aware that many people eat salmon seared on the outside and rare on the inside.
Pan “Seared” Salmon
Vinegar (I used tarragon vinger)
Cracked Pepper (optional)
I actually used frozen fillets that I let thaw for a few days in the fridge, but I’m sure fresh would be better. Depending on how much salmon you are cooking, pick your pan size so all fillets lay flat. Combine enough vinegar, soy sauce, and lime juice in approximately equal parts to the pan so about 1/4″ of liquid is in the pan (maybe less, you just want the bottom covered enough so it won’t cook off). Turn heat on medium. Take a fork and poke holes in the fillets, once the liquid starts to steam add the fillets. Cook about 3min on the first side, flip, and cook another ~1-2min depending on how rare you like your fish. Serve.
This salmon just falls apart on the fork, and is very moist. If it isn’t pink on the inside, you have over cooked it.