SALMON, GRILLED OR PAN SEARED (two step cook method)
Let’s face it. When we have had a bad fish experience it was probably over cooked. We want to use the French philosophy to take fish to “au point.” Or to the point (of perfection). This takes a little skill. So we borrow a restaurant technique of starting in the pan to get the golden crusty brown on one side and finish in the oven to “just under,” or Au point, so that the fish continues to cooking (by carry over cooking) on your plate!
4-6 four ounce block cut Wild King salmon, bones removed, skinned
- Grape seed oil as needed
- Salt and seasonings (fennel pollen, coriander & pepper, or what you like
Preheat oven to 400°F. Preheat over high the fry pan or grill pan. Season prepared fish opposite skin side with salt pepper coriander. When pan is hot add high smoke point oil, such as grape-seed oil. It will shimmer a little indicating pan is ready to receive fish. Place fish in fry pan (or grill pan) starting at handle of the pan and working clockwise around the pan–this way you know what should be removed first. Resist the temptation to move the fish until it has time to form a crust. Then you can pick it up without tearing the flesh. Place crust side up onto cookie sheet. A few minutes before you want to serve fish, place into preheated oven for 3 minutes. Check and continue cooking 1 more minute if needed.
What you are looking for is the fish will firm up on the thickest part when touched on top, but start to flake on natural muscle lines when lightly pinched on the thinner side. Remove and serve immediately.
Signs of over cooking: white milky substance appears onto of fish; fishy smelling; dry inside.
Signs of under cooking: fish color inside darker like raw fish color; au point fish has some opaque but not completely lighter color; always count on more carry over cooking as it sits on the serving plate.