Seared Salmon

This piece of salmon is served on a bed of wilted spinach, topped with crispy fish skin and a light sauce composed of orange and shallots. It's a quick and easy meal that took fifteen minutes from beginning to end.

For preparation, I took the salmon fillet and put a touch of olive oil on it, squeezed the juice of half an orange, salt, shallot flakes, and pepper. Let marinate for five to fifteen minutes. In my case I was impatient and it was just over five minutes.The spinach was washed and tossed with a light amount of olive oil. Then I began with two ten inch fry pans and placed them on medium high heat.

In one pan, after it was hot I added about a tablespoon of grapeseed oil, then I placed the salmon into it skin side down. I reserved the marinade. The fish was seared at that high heat until the skin was the roasted color you see above, approximately three minutes, then turned. The skin peeled off in the turning, and I lowered the flame temperature when turning over the fish. At this point I placed the spinach in the other heated pan with the reserved fish marinade. Turned this pan down to low and covered it. After the fish was cooked, approximately another two to three minutes, I turned off all the heat. Plated the salmon over the bed of spinach. Poured the orange sauce over it, topped with the crispy skin, cracked some pepper, and sprinked a bit of parmesean over it all.

The dish was delicious and even more gorgeous than my phone did justice to the photograph. If I were to do it again I might thicken the sauce  but as it was everything came together brilliantly.