Have you ever tried cooking fish in two different ways and eating them in one plate? I just tried eating pan-seared salmon fillet and raw salmon fillet on one plate—it is uniquely delightful, and the preparation is simple and fun:
– About ½ lb sushi-grade salmon
– 4 to 6 oz edible seaweed
– About 4 oz fresh peeled mango
– About 2 oz peeled edamame
– 1 teaspoon of plain yogurt
– 2 tablespoons of olive oil
– 1 scallion
1. After rinsing the salmon fillet with water, gently pat the fillet dry with kitchen towels. Cut the fillet into two pieces: one to be pan-seared and to be eaten raw.
2. Add about 2 tablespoons of olive oil to a nonstick pan over medium-high heat, and heat for about 30 seconds. Put one of the salmon pieces in the hot pan, and turn the heat to medium to medium-low. Sear the fish on the first side for two minutes. Flip the salmon fillet over and cook it on the other side for an additional two minutes. Add chopped scallion one top of the fillet, and turn off the heat.
3. Slice the other salmon piece (the un-seared raw piece) into a couple of thinner pieces.
4. Plating: place the thinly sliced raw salmon fillet, along with the pan-seared salmon fillet, on one plate. You can then place whatever sides you want on the plate. I used edible seaweed, fresh mango, edamame, and plain yogurt.
Total preparation time: About 15 minutes.
While the raw salmon gives an exotic and adventurous feel, the seared salmon brings a hearty comfort with a slightly intensified flavor of the fish and a gently softened texture. It is a double delight!