[Nonrecipe #4] Three Minimalist Salmon Dishes
No fancy sauces. No complicated steps. These are effortless ways I enjoy salmon at home …
Happy Summer Solstice! Or 하지, 夏至, or Midsommar, depending on where you are celebrating it.
Today’s topic is salmon, which I absolutely love. Rich in high-quality protein and omega-3 fatty acids, salmon is a superfood in its own right. Paired with some veggies, salmon makes perfect meals that are both enjoyable and nutrient-dense.
Here are my favorite minimalist ‘nonrecipes’ featuring salmon.
Pan-seared salmon with cherry tomatoes and cheese
How I Make It:
Season the salmon with salt and pepper and set aside.
Sauté the cherry tomatoes quickly in a heated pan with a drizzle of olive oil.
Sprinkle mozzarella cheese over them and turn off the heat. Let the residual heat melt the cheese, then transfer the tomatoes to a plate. (Tomatoes can be eaten raw, so no need to cook them too long. Use any cheese you like.)
Sear the salmon in the same pan, add a little more olive oil and place the salmon in. Flip once, then flip back and cook until the surface is done. Turn off the heat, cover with a lid, and let the residual heat finish the inside. (If your salmon is fresh, medium doneness gives a crispy outside and tender inside.)
Place the salmon in the center of the cherry tomato dish.
Pan-seared salmon with carrots and zucchini
How I Make It:
Season the salmon with salt and pepper and set aside.
Dice the carrots and zucchini into bite-sized cubes.
Sauté the vegetables in a heated pan with a drizzle of olive oil. Cook the carrots first. Once they begin to soften, add the zucchini and continue to sauté. Transfer both to a plate.
Sear the salmon in the same pan, adding a bit more olive oil. Flip once, then flip back and cook until the surface is done. Turn off the heat, cover with a lid, and let the residual heat finish the inside. (As I mentioned earlier, if the salmon is fresh, there’s no need to overcook it.)
Place the salmon in the center of the carrot and zucchini dish.
Optional touch: A sun-dried tomato or two makes a great garnish that also works as a kind of pickle.
Note: You can replace zucchini with Brussels sprouts if you prefer.
Raw salmon rice bowl
How I Make It:
Cut sashimi-grade salmon and fresh perilla leaves into bite-sized pieces.
Place them on top of a bowl of warm rice.
Make the sauce: Mix together soy sauce (1 tablespoon), yuzu concentrate (1 teaspoon), and a splash of fresh water. (These are rough proportions. Feel free to adjust to taste.)
Pour the sauce over the salmon.
Note: Whether I eat it raw or cooked, I always use sashimi-grade salmon fillet (like the one below) to be safe. That way, even when pan-searing, there’s no need to overcook it.
Hope you enjoyed ‘Nonchef’ Moonshot’s salmon trilogy. These aren’t traditional recipes, just my own ideas. I hope they inspire you in some way.
See you next weekend!