Catherine Brown

Seared Salmon Steaks with Rocket Salad

Preparation info
  • Yield:

    4

    • Difficulty

      Easy

Appears in
Classic Scots Cookery
Classic Scots Cookery

By Catherine Brown

Published 2003

  • About

Cook’s Tip: It is a pity to lose the rich flavouring (and useful vitamins including phosphorous) in the fish skin if it’s discarded. This method turns it into a crisp delicacy.

Ingredients

  • 4 x 150 g (5 oz) salmon fillets, skin left on
  • Sea salt
  • 125

Method

Preparing and Frying

Heat a heavy-base frying pan and when fairly hot, but not burning, put in the fillets, skin side down. They will stick at first, but gradually the oil in the skin will release the fish. Cook for two to four minutes on either side depending on the thickness of the fish. Open up with a sharp knife through the thickest part to check if cooked through. If still a litt