Brine
1/4 cup table salt or (1/2 cup kosher salt)
2 quarts water
Whisk the salt in until it dissolves
4-6 salmon Steaks that's about 8-10 ounces each 3/4 inch thick soak in brine for 15-20 minutes
Chimichurri
1/2 cup roughly chopped parsley leaves discard the stems
2 tbsp roughly chopped fresh rosemary or tarragon
1/4 tsp pepper flakes
Juice from 1 lemon
1/2 cup olive oil
1/4 tsp salt or more to taste
1/4 tsp black pepper
1 clove garlic grated
Remove salmon from brine and completely dry before and after removing bones. Season with black pepper and salmon rub or salt. Dust salmon in cornstarch and brush off excess. Cornstarch will give a nice crust.
Fry in a skillet with 2 tbsps oil on medium heat for 3-4 minutes on each side. Drain on paper towel before adding chimichurri and lemon juice. Enjoy
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Негізгі бет Cooking with Jacob 9 - Pan-Seared Salmon Steak
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