After having a long day at work, I thought of doing something healthy and quick at the same time for diner. We haven't had salmon in a while and also wanted to do something different today with flavours. So I have chosen balsamic vinegar instead of just olive oil when pan frying the fillets.
Salmon is a good source of Omega-3 and proteins. I preferred the wild sockeye salmon as the texture is always nice onced cooked.
This recipe is pretty simple and takes about 15-20 minutes to cook and that includes preparing the salad.
Preparation time: 5 minutes Cooking time: 12-15 minutesIngredients for Griddled Salmon Fillets with Salad
- 2 Wild Sockeye Salmon fillets
- 1/4 cup of Balsamic Vinegar
- Wild Rocket Leaves / Florette Crispy Salad (I did mine mixed but feel free to go with your favourite salad option.).
- 2 tablespoons of French Vinaigrette
- 1/2 of avocado, cut into small pieces
- 1 tablespoon of olive oil
Method
- Add olive oil to the heated non-stick griddle pan.
- Put the salmon fillets to the pan with the skin-side up and cook until golden brown for around 5 minutes on each side. Keep an eye in case bottom skin burns too quickly. We want that to be crispy but not too hard. Some foodies like to eat it with skin on whilst others may decide to discard the salmon skin.
- Pour the balsamic vinegar on to each fillet and sprinkle them with some freshly ground pepper. Then, let it cook on both sides for a further couple of minutes until it becomes firmer and slightly crispier.
- For the salad, place the rocket leaves or with the crispy salad by Florette and the pieces of avocado in a bowl. Mix it well by evenly adding French Vinaigrette to the bowl.
- Place the cooked salmon with salad on a plate and to garnish you can sprinkle some parsley or coriander chopped.
This recipe is not at all hard to make and ingredients are commonly stocked in the kitchen. Let us know if you have tried to make this at home and whether it tasted delicious.
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