Tried and tested cooking keto : Grilled salmon fish

I was reading about grilling salmon fish and actually thought it is a lot of work to get that perfect flaky meat.  Without further ado, I just tried it once and boy, it was very easy.  But the timing have to be right, which is tricky.  

First time I did, the fish was thinner in slice and cooked perfectly.  Second time, same result as first.  Third time, the fish was thicker in piece and turns out raw after plating.  So, no choice but put into the microwave to cook it and it made the skin soft and no longer crunchy and the meat overcooked.

So, I do agree that cooking salmon is a big task.  Professional chefs uses cooking thermometer just to ensure the meat is cook at the perfect time.

Ingredients:
Salmon fish - I used the part without the bones as you can see in the picture above.  But because the size is thick in the middle and thin at the sides, it makes this part a little tricky to cook to perfection.
Salt to taste
Black pepper to taste
1/2 tsp of unsalted butter

Method:
1. After washing the salmon fish, dry it with paper tower.  

2. Rub olive oil all over the salmon then rub salt and black pepper.

3. Heat the grill pan on medium fire and then place the salmon skin down.  

4. Put some butter all over the grill but not on the fish.  The butter will make the skin crispier.

5. I used a Korean grill pan, so I close the pan and let it cook for a bit until it is no longer raw.

6. Then I flipped the fish to let it cook the other side and let it cook for a bit.  You have to look at the colour of the fish and use a fork to poke the middle to see if it is cook.  If the fish cut is different sizes, then it will be a bit difficult to judge which part is not cook.

That's it!  Super delicious and simple.  Just tricky to get that flaky consistency.

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