The first time I attempted pan fried salmon I misread the instructions and read medium high rather than medium low. Smoke billowed. I opened windows and doors but stubbornly continued with my salmon on medium high. When it came time to flip the salmon, I did. Looking down at my just flipped salmon I realised it was just a tad overdone. (Obviously the mad sizzling and smoke filled room had failed to convey this message – I needed visual confirmation:P) With a confused frown I reread the instructions, realising my mistake I turned down the heat to low/medium as it actually stated.
I placed the salmon burnt side down and smoothed a sauce over the top for disguise before serving it. Other than stating it was a little crispy everybody liked it.
The lesson learned is if you make this correctly it will taste really really nice. If you burn it it will still taste quite nice! Winner!
Low Carb Salmon in a Coconut and Dill Sauce
- 2 X 200 g salmon fillets
- 125 mls coconut cream (½ cup)
- 1 tbsp olive oil
- 2 tbsp chopped fresh dill weed
- ½ tsp salt
- 2 pinches salt
- ½ cube chicken stock
- 1 tsp lemon juice
- ⅛ tsp garlic powder
- Try to remove the salmon fillets from the fridge 30 minutes before cooking to warm up a bit.
- Use kitchen paper and pat both sides of the salmon dry.
- use the two pinches of salt and sprinkle them over the salmon fillets and rub in.
- Heat the olive oil in a medium frying pan on a low to medium heat. (I use number 4.)
- When the oil is heated, add the salmon skin side down.
- Leave the salmon 5 minutes on one side and then flip over and leave for 5 minutes on the other side.
- When cooked, a meat thermometer should read 48-52° C or 120-125° F, remove from heat and wrap in aluminium foil to keep warm. Set aside.
- Add the coconut cream and stock cube to the frying pan. Stir until the cube has dissolved into the cream.
- Add the remaining ingredients, dill, lemon juice, salt and garlic powder.
- Simmer for 5 minutes.
- To serve unwrap and plate the salmon. Pour the coconut dill sauce over the top.