A useful tool is a wide set of fish tongs (above) or a wide spatula to help you get the tender filet off the griddle without it falling apart.
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Seared Salmon on a Salad
It was a quick weekend getaway in Portland, OR, with my wife. As luck would have it we stumbled into a wine and food festival on the streets near their wonderful art museum. One stand was preparing fresh Pacific salmon and serving it piping hot on a bed of chilled Romaine lettuce. Another was selling King Estate Pinot Gris. It was an unforgetable lunch. So simple, so wonderful. I have come close to duplicating the recipe, and even devised a few enhancements.
The concept is similar to when you buy pan roasted fish in a restaurant. The chef sears a fillet of fish in a thin layer of very hot oil in a frying pan until it is golden brown and crispy on both sides. But this is not usually enough to cook it throughout so she puts the pan in the oven for a few more minutes. The method is called pan roasting. You can do this at home, but, unless you have a really strong exhaust fan, there is a good chance you will fill the house with oil smoke and a strong fish smell that can take days to expunge. The solution: Do it on your grill!
A key to the plan is a well seasoned cast iron griddle or frying pan. High heat is another key to this recipe, and cast iron is a great conductor and retainer of heat. If it has been used often, and has only been wiped clean and never cleaned with a scouring pad or strong detergent, it has a non-stick surface called seasoning. Because the flavors of fish can become embedded in a seasoned cast iron pan you may want to dedicate this griddle to fish. Don't worry, you aren't being extravagant. You will use this recipe so often you can justify this single tasker.
Seared Salmon on a Salad Recipe
Yield. Serves 2.
Preparation time. 20 minutes.
Cooking time. Depending on the thickness of the fish, about 20 minutes.
Ingredients
2 salmon fillets (not steaks), as fresh as possible
Table salt
Paprika
Freshly ground black pepper
Inexpensive olive oil
Fresh dill
2 big bowls of chopped Romaine lettuce
1/4 cup shredded provalone cheese
Italian vinaigrette salad dressing
Variations. You can try this recipe with fish other than salmon. I've done it with a pretty wide variety. I have also had fun varying the seasoning on the fish. Occasionally I have used dried chipotle powder, dried horseradish, breadcrumbs, dried minced onions, dill, thyme, and other green herbs. Use whatever moves you, but do not use garlic (it gets bitter) or salt (pulls out moisture). If you want to add croutons or other ingredients to the salad, knock yourself out. But it's not necessary. The beauty of this dish is its simplicity.
Serve with. Serve with a tart white wine such as an Oregon Sauvignon Blanc or Pinot Gris and garlic bread.
Do this
1) Use filets, not steaks. Steaks are too thick for this procedure. It's nice to get the skin off before you start if you can so you can get the fish crispy on both sides. Have your butcher remove the skin if possible or you can try to remove it yourself with a flexible filleting knife, a very sharp thin flexible blade. It is tricky, and if you do not feel confident you can do it without wasting a lot of fish meat, leave the skin on. After you cook the skin side, it will peel off easily. If you like fish skin, leave it on and you will be treated to some of the most wonderful crunchy fish crackins ever.
2) Sprinkle the meat side of the fish with salt, black pepper, and paprika.
3) Prepare the salad by filling two bowls with the Romaine. You can use other greens and veggies, but in Portland it was just plain Jane Romaine, and that's the way i like it too. Pour the dressing on the lettuce, and top with the shredded provalone.
4) Heat the grill as hot as she'll go. Put a cast iron frying frying pan or griddle on the grill until it is as hot as Hades. Pour enough peanut oil or extra virgin olive oil to coat it well (these oils don't smoke as easily as most other oils). Spread it around with your spatula or a silicon basting brush. Wait til the oil is hot, about 1 minute, just when it starts to shimmer. Place the fillets on the griddle with the most curved side down. This is important because you want the meat in contact with the oil to make it crispy, and as it cooks it gets less flexible. Press gently so as much fish as possible is in contact with the hot oil. If you wish, toss some hard wood saw dust or dried herbs on the fire to create aromatic smoke. I often save a few dried oregano or basil plants from last season just for this purpose. And yes, you can use them on a gas grill. They will incinerate thoroughly leaving behind a small amount of harmelss ash. Cook 3-7 minutes per side until each is dark golden. Use a thermometer or a fork to check doneness. It should be 130-135F and be slightly translucent and flaky. If you see a milky fluid (protein) seeping from the sides, it is probably done. Sprinkle with some fresh dill.
5) Bring in the hot fish, place on top of the salad, and serve.
This page was revised 8/25/2009
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