Posted on July 13, 2013
Contained within: a short cooking lesson.
You will need:
- 2 whole potatoes.
- 1 salmon fillet
- olive oil
- soy sauce
- red pepper flakes
-Wash and chop the potatoes. Like so.
-Put them in a large pot with salted water. Boil for around 6-7 minutes.
-Put the potatoes in a colander. Let them steam for 5 minutes or so. Letting them dry out helps them get crispy when you fry them.
-While the potatoes are steaming, flip the salmon fillet, skin up, and cut about halfway through the steak at half inch increments from end to end. Season and salt the cuts.
-Heat a large skillet and add a fine layer of olive oil. When the oil starts to smoke, add the potatoes.
-Chop the rosemary and add to the skillet along with salt and pepper, thyme, and pressed garlic. Stir and mix together. Cover with a lid and let fry for a few minutes at a time before stirring/flipping.
-Heat up a small skillet with olive oil over medium-high heat. When the olive oil begins to smoke, gently add the salmon, skin side down. Don’t touch it until the cooked flesh rises up to 2/3rd’s of the way up the steak (5-6 minutes or so). Salt the side facing up liberally.
-Stir the potatoes every so often. Add the butter once they’re frying well. Add olive oil sparingly as needed.
-Flip the salmon. Cook for 2-3 minutes on the other side.
-Heat the soy sauce, pepper flakes, and honey in a separate saucepan. Bring it to a brief boil and remove it from the heat to cool.
-Plate the salmon skin down, add potatoes, and pour the sauce over the salmon one spoonful at a time.