October 12, 2007

Salmon and Rice

Another very simple creation! Here's how:

  • Heat pan with olive oil on medium-high temperature;
  • Heat oven to 180 degrees;
  • Sear fillet in pan for 2 minutes each side. Why? To trap the moisture inside;
  • Season with sea salt and cracked pepper;
  • Chuck into oven on a tray with alfoil for 4 minutes to continue cooking. Why? To further cook the centre without over-cooking the surface. Don't worry, the centre will still be a little raw;
  • Grab a small bowl, fill it 3/4 and pat it down well so to make it compact, turn bowl upside down onto plate;
  • Any natural oils that have come out of the fish, pour it over the fillet;
  • Add extra salt/pepper to liking, dress with olive oil, pour Kikkoman sauce generously over fillet;
  • Garnish, EAT!

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