Pan Fried Salmon

Photo and Recipe Courtesy: Dr. Debarshi Chatterji

Have you ever had pan fried Salmon? It tastes amazing! You can serve it with garlic fried asparagus or green salad. Light up a candle and you got yourself a nice restaurant style meal at home.

Debarshi and I regularly eat Salmon. It makes a nice weeknight dinner option. You can prepare it within minutes and serve it hot. If you love Salmon, then you will be surprised to know the innumerous health benefits of this fish. Salmon is very rich in Omega 3 fatty acids which are useful in protecting heart diseases. Salmon is also rich in iron, zinc, vitamins, protein and minerals.

Buying Salmon

You can purchase Salmon in the form of steaks or fillets. You can get it fresh, frozen, canned or smoked. Personally I am big on buying organic fresh Salmon. Even if you are a novice (like me) at buying fish, you can always tell by smelling if the fish is fresh or not. 

Storing Salmon

Try to consume the fish within a few days. Plan the quantity and cook accordingly. If you feel that you wont be able to finish it, freeze it as soon as you can. I always freeze raw Salmon in small portions. That gives me the flexibility to thaw and cook a small quantity whenever I want. Remember, you should never freeze a fish that has been thawed before.

How to cook perfect Salmon every time

First comes the flavor, make sure to season your Salmon properly. Make a rub and apply it generously on both the sides. A well balanced seasoning can turn even the blandest dishes into mouth watering meals. Ignore it and you can turn a delicious pan fried Salmon into a tasteless dish which you will never feel like cooking again.

Good non stick pan does the trick

This is very important. The fish can still stick on the bottom of the pan even after you do all the steps (pat it dry, use the correct amount of oil to fry, perfect temperature). A good non stick pan ensures that nothing sticks on it making the fish crisp. It also helps with the cleaning. Preheat the oil and only then place the Salmon on the pan. Ensure that the temperature is not too high because it will over cook the fish. Lower the heat right before adding the fish into the pan.

Safety first

Be very careful while adding the fish in the pan. There will be hot oil so lower the fish on the pan and place it away from you gently and slowly. Do not drop the fish from a height because it will lead to dangerous splashes.

Finally, Dinner!

Pan frying is not tough. All you go to do is follow the directions properly and make sure not to do anything in haste. When prepared properly, you will get a nice crispy skin and flaky fish.

Bon Appetit!

Ingredients:

• Salmon Fillets – 2 center-cut, about 1-inch-thick, skin on or off
• Tandoori Chicken Masala - 3 tablespoons
• Garlic Powder - 1 teaspoon
• Ginger Powder - 1 teaspoon
• Salt - (to taste) about ½ teaspoon
• Black Pepper Powder - 1 teaspoon
• Turmeric Powder - ½ teaspoon
• Olive Oil – 2-3 tablespoons + ½ cup
• Green chilies – 2, slit in halves
• Garlic – 2 cloves, sliced

Let’s do some preparations first:

• Rinse the Salmon in running water to remove any loose scales and then gently pat them dry using a paper towel. Remove all excess water prior to adding the rub.
• Prepare the rub. Mix together the Tandoori Chicken Masala, Garlic and Ginger Powder, Salt, Black Pepper Powder, Turmeric Powder and Olive Oil (2-3 tablespoons). 
• Rub the spice mixture on both sides of the Salmon fillets.

Directions to pan fry:

• Heat a large nonstick skillet with Olive oil (½ cup) over medium-low heat. 
• Wait for about a minute then turn down the heat to low and place the salmon, skin-side up in the pan. 
• Sprinkle the sliced Garlic and Green Chili on it. 
• Cook until golden brown on 1 side, about 4 minutes. 
• Turn the fish over with a spatula. Cover and cook until it feels firm to the touch and the skin is crisp, about 3-4 minutes more. 
• Transfer to a plate and serve with Garlic fried Asparagus and Egg Salad.

Recommended Reading:

• Egg Salad
• Romaine Salad with Basil and Nuts
• Cream of Asparagus Soup
• Tandoori Masala
• Firecracker Meatballs with Roasted Green Beans and Rice

More recipes with Salmon:

• Grilled Salmon with Shrimp and Peppers
• Doi Mach (Bengali Recipe: Succulent Fried Fish in Yogurt Gravy)

Mushroom Salad with Fried Eggs

Photo Courtesy: Dr. Debarshi Chatterji

Happy Monday! How was your weekend? 

Debarshi and I started our weekend with our regular grocery shopping. Normally I love doing this on my own, however, since nowadays we shop from Costco, buying grocery has become a two person’s job. Don’t get me wrong, I love Costco, only problem is, we have to buy everything in bulk which makes hauling everything home alone a bit difficult for me. This time we got a box of butter lettuce and white mushrooms and although we were really excited to buy it, we knew that it will be a lot to consume between the two of us. So, I started looking for different recipes which can help me use all the lettuce and mushrooms. I came upon this simple and easy way to prepare salad and let me tell you, a fried egg makes all the difference in the flavor. This is not a fancy recipe but the flavor combination is simply wonderful. This is perfect for lunch or as a side salad. The sautéed mushrooms bring a ton of flavor and the tomatoes and onion on the bed of butter lettuce make everything so bright. This is one of the easiest and delicious salads I have ever made. Try it!

If you love fried eggs and mushrooms, then this is the perfect recipe for you. Trust me when I say that you don’t have to go for regular boring salads everyday. Mix and match the different ingredients or assign a different salad recipe for different days and prepare in small quantities. Try to go for different combination of flavors so that you don’t feel like ‘Why am I eating the same salad everyday!’.

Ingredients (serves 2):

• Butter – sweet cream unsalted, 1 ½ tablespoons (for the mushrooms) + 2 tablespoons (for frying the eggs)
• White Mushrooms - 4 big, washed and cut in cubes
• Salt – to taste (about ½ teaspoon)
• Black Pepper – freshly ground, to taste (about ½ teaspoon)
• Onion - 1 tablespoon, finely chopped 
• Butter Lettuce Leaves – 6, washed 
• Eggs – 2, large 
• Tomato – 1 tablespoon, chopped

Directions:

• Heat a non stick pan over medium heat.
• Add the Butter (1 ½ tablespoons) in it.
• As soon as the butter melts, add the Mushrooms and season with Salt and Pepper.
• Cook until the mushrooms are lightly browned, about 4 minutes.
• On another burner, heat a small non stick pan over medium high heat.
• Add a tablespoon of Butter on it.
• When the butter starts melting, crack an Egg into the pan. Season with Salt and Pepper and cook until the whites are set, about 3 minutes. 
• Turn off the heat. If you peek underneath, the egg should be crispy and golden brown.
• Repeat the steps for the second egg.
• Now arrange the Butter lettuce leaves on salad plates. Form a bowl like shape with them. 
• Sprinkle the Tomato and Onion on them and season lightly (if desired).
• Top each with half of the fried Mushrooms.
• Top each salad with a fried egg and serve immediately.

Recommended Reading:

• Romaine Salad with Basil and Nuts
• Salad - Roasted Asparagus with Feta Cheese
• Indian Salad
• Egg Salad

Recommended Reading (Keto recipes):

• Tandoori Chicken
• Butter Chicken (Indian Recipe: Chicken pieces in a creamy buttery gravy)
• Mughlai Kabab
• Grilled Salmon with Shrimp and Peppers
• Avocado Smoothie
• Yummy Almond Flour Bread with Ghee and Spices
• Grilled Lamb Kababs
• Avocado Strawberry Smoothie
• Keto Pizza with grilled Chicken and Shrimp
• Chocolate Ganache - Keto Dessert
• Keto Pizza with Pepperoni, Parmesan and Basil
• Butter Paneer (Indian Recipe: Fresh Cheese in a creamy buttery gravy)
• Keto Garlic Naan

Egg Salad (not to be afraid of when you are on Keto diet)

Photo Courtesy: Dr. Debarshi Chatterji

This is a salad which I would never eat for my everyday meal for the simple reason that it is loaded with calories! However, when I am on the Keto diet (which is a low carb high fat based diet) this salad is a wonderful option amidst all the other regular types of green leafy salads. You can enjoy it in an Egg Salad Sandwich (using the Almond Flour Bread) or you can eat it as it is. I often serve it on a bed of butter lettuce (makes me feel good that I am eating at least some greens).

Can you believe that I used to be a mayo hater! However, this salad has totally converted me. It tastes delicious and creamy and of course I don’t have to worry about the extra calories which Mayo adds in any dish. However, I still have to say that if I am not on Keto diet, eating just one Egg Salad sandwich will pretty much cover my calorie intake of the entire day so please keep this in mind while consuming it regularly.

Now I know the recipe of Egg Salad is pretty basic but believe me sometimes we take these simple recipes for granted and after a while we just completely forget how to create that comforting flavor in them. The trick is to keep them as they should be (simple) and not to add a bunch of ingredients in them just because we have everything in the fridge. Too many cooks spoil the broth, remember that. 

Start by boiling the perfect eggs, you may be more comfortable with using a pan or a pressure cooker (in my case) but whatever you are using make sure to have tender whites and creamy yolks. Then comes the seasoning, use a good amount of Black Pepper and Red Chili Powder to make the flavors pop. You can use scallions instead of onions to add a lovely subtle onion flavor and color. I also like to add some hot peppers for the same reason. Result, a creamy, fresh and vibrant Egg Salad.

If your kids love this salad, you can easily turn this into a sandwich for their picnics. You can also serve this for your elegant tea parties (presentation is everything so make sure to serve it with a crusty baguette and butter or cut the sandwiches into triangles). You can always boil the eggs before hand and mix the salad at the last moment which makes this perfect as a last minute snacking option. Make sure to use a good mayo and cool the salad completely before serving. 

Enjoy the Egg Salad with a side of Grilled Garlic Asparagus and Pan Fried Salmon.

Ingredients:

• Eggs – 8, large, boiled and peeled 
• Mayonnaise – ½ cup 
• Mustard Sauce - 1 teaspoon 
• Onion – ¼ cup, chopped 
• Salt – ¼ teaspoon (or as per taste)
• Black Pepper – ¼ teaspoon
• Red Chili Powder – ¼ teaspoon 
• Hot Peppers – a few, chopped

Tips: 

• Use Scallions instead of Onion.
• You can also add ¼ cup of chopped Celery for more flavor.

Directions:

• Chop the boiled eggs.
• Place them in a bowl and add the remaining ingredients (Mayonnaise, Mustard Sauce, Onion and Hot Peppers) 
• Season with Salt, Black Pepper and Red Chili Powder. 
• Mix and serve on the homemade Almond Flour Bread or with an entrée.

Recommended Reading:

• Tandoori Chicken
• Mughlai Kabab
• Grilled Salmon with Shrimp and Peppers
• Yummy Almond Flour Bread with Ghee and Spices
• Grilled Lamb Kababs
• Egg Drop Soup
• Chocolate Ganache - Keto Dessert
• Tomato Basil Soup
• Romaine Salad with Basil and Nuts
• Salad - Roasted Asparagus with Feta Cheese
• Cream of Asparagus Soup
• Mushroom Salad with Fried Eggs
• Pan Fried Salmon