I think the title says it all.
This recipe takes as long as it does to cook your fish. Voila. Brunch, Linner, Dinner. Done.
* Tortured Orchard’s Lemon Ginger Twist – desired amount (per fillet approx. 1 Tablespoon)
* Salmon – desired portion ( for one 7 oz. is nice)
* Fish Spatula/ Spatula/ Tongs (eek.)
*Non Stick Pan/Saute Pan
* Oil/Non Cook Spray
Turn your pan onto Med/Hi flame. Spray with cooking spray, or add a little oil.
When your pan is hot, add the fillet to the pan service side down. Meaning which ever side you would like to present to the person eating the food should go face down in the pan first.
When you place the fish in the pan it’s important not to try to move the fish immediately. Resist. The fish needs to cook and it’s okay to not touch it for a moment. If you should wiggle it too soon, This could create a tear on the presentation side of the fish. Non stick pans are amazing for fish.
After about 2 minutes using your Fish Spatula/Spatula, or dare I say tongs, check to see if you’re fish has developed a nice seared side, and flip your fish to cook through completely. Tongs if not handled very carefully when dealing with fish can easily compromise the fillet.
A sure fire way to tell it’s time to flip the fish is by looking at the side of it as it cooks. You can tell where it’s reached it’s half way doneness because you can identify where the fish looks cooked and where it’s still raw.
When your Fish is cooked, plate and drizzle with some Lemon Ginger Twist.
Try marinading your fish in the Lemon Ginger Twist before cooking the fish.
Or, how about heating up the sauce as a warm condiment/dipping sauce.
Or even, chunk up the salmon, toss it in a saute pan with sliced Red and Green Pepper and Lemon Ginger Twist for a fast stir fry and serve it with your choice of rice!