At a recent show, Mercy Hospital Chef Chris Damiani showed us how to cook salmon using a healthy pan searing technique.
The recipe and video demonstration are below.
Chef Christopher Damiani: Christopher Damiani serves as the assistant director of Food Services at Mercy Hospital. A professional chef with a Culinary Arts degree from Johnson & Wales University in Providence, Rhode Island, he oversees the menu planning for hospital patients and the Mercy Café.
Pan Searing Salmon
- 4 salmon fillets
- 2 ounces flour
- 1 pinch salt & pepper
- 2 ounces olive oil
- 1 ounce parsley, chopped
- 1 pinch thyme, chopped
- 1 lemon, sliced and squeezed over fish
- 1 clove shallots, diced fine
- 2 ounces butter, softened
- 3 ounces white wine
- Preheat pan on stove on medium heat.
- Measure and prepare all ingredients; have ready to add.
- Season seafood with salt and pepper. Then lightly dust with flour (shake off excess flour.
- Heat olive oil in pan on medium high heat. Look for fain smoke to appear from the oil.
- Add the fillets to the pan. Allow fillets to fall away from you as to not get burned by hot oil. Be careful that the pan is not too hot, as this will cause the product to burn and not cook evenly. Watch the fillets for color chance around the edges. Once the color changes around the edges: turn the fillet over gently. The seared side should have a nice golden brown color.
- Reduce heat to medium, cook 3-4 minutes until internal temperature reaches 140 degrees. Check at thickest point with digital thermometer.
- Turn off the heat. Gently push fish to corner of pan. Add shallots, parsley, thyme, lemon squeezed, white wine and butter in open area of pan. Allow to simmer for 30 seconds, and then baste over top of fish.
- Serve immediately or hold in oven at 175 degrees for a few minutes until rest of meal is ready to serve.