Pan Seared Salmon Medallions
This is a simple and elegant recipe, easy to prepare and delicious.
- 1 lb salmon fillets
- 2 tbsp olive oil
- Season with salt & pepper
Rinse salmon under cold water. Dry thoroughly with paper towels. Using a cookie cutter or sharp knife, cut out salmon medallions (1½“). Season to taste. In a skillet, med-high heat, sauté salmon in oil (ensure oil is hot) for approx 1 minute on one side and 45 seconds on the other (both sides should have a golden crust). Centre of salmon should be opaque. Serve with an orange ginger sauce. Garnish with spinach and lemon.
- Don’t let medallions touch each other.
- Cook in small batches (don’t over crowd)
whore’s eggs – sea urchins