FV46-03-0111
Having two boys who aren't particularly adventurous (at the moment) when it comes to food, I have to be extra creative, not to mention, extra patient. They love to eat but the dish I put forth must deliver in all aspect, otherwise, it'll be a resounding "no thanks mommy, can I eat something else?"
There are times when I slaved in the kitchen for hours thinking they'll like what I cooked and then they'll request for mac and cheese or meat loaf or something ridiculously simple.
My oldest one seems to be okay lately. Majority of the time, he accommodates my request to at least give the food a try and discover that he actually likes the dish. My youngest is a bit of a primadonna, hence the nickname El Divo.
If it's a new dish, it better look FANTASTIC and must equally smell DELISH... otherwise, he'll cover his nose and request for the absurd menu listed on top.
So I found this very simple and easy way to prepare salmon but looks, tastes and smells yum.
Tip 1: De-bone the very rare ones you can find from the fish. You can feel if as it sticks out when you run your fingers on it. Use tweezer that you specifically reserve for this purpose please.
Tip 2: Do not overwash the fish otherwise you'll take out the oils and flavours that you want from it.
Tip 3: Some like their salmon a bit rare in the middle, so you cook it the way you want it. As you fry it, you can see the bottom part turning opaque which is a sign that it's cooked until that level.
Tip 4: If you don't have a broiler, put the cheese mixture on top of the fish the minute you flip to cook the other side. Cover the pan immediately to melt the cheese.
Took me just a jif!
Ingredients:
2 pcs of salmon fillet/steak (150-200 grams each)
1/4 cup bread crumbs (seasoned or not)
1/2 cup matured coloured cheddar cheese (or whichever cheese you love the most)
2 tbsp extra virgin olive oil
1 knob of butter
Lemon-Butter Sauce (<--click)
Serves 2
Debone and take off the skin of the fish. Rinse it lighly in cold water, pat dry with paper towel
Season fish with salt and pepper and set aside.
Mix bread crumbs and cheese together and set aside.
Heat butter and olive oil. Add the fillet and fry just to your liking. Flip it once the bottom half start turning opaque.
Fry the other side until cooked.
Put the cheese mixture on top and broil until the cheese bubble and crumbs form.
Place the cooked fish on a serving plate with Lemon-Butter Sauce. Perfect dish for Garlic Fried Rice with grilled or pan fried asparagus....
Happy Eating!
-AcousticChef, cookin' one tune at a time!
Having two boys who aren't particularly adventurous (at the moment) when it comes to food, I have to be extra creative, not to mention, extra patient. They love to eat but the dish I put forth must deliver in all aspect, otherwise, it'll be a resounding "no thanks mommy, can I eat something else?"
There are times when I slaved in the kitchen for hours thinking they'll like what I cooked and then they'll request for mac and cheese or meat loaf or something ridiculously simple.
My oldest one seems to be okay lately. Majority of the time, he accommodates my request to at least give the food a try and discover that he actually likes the dish. My youngest is a bit of a primadonna, hence the nickname El Divo.
If it's a new dish, it better look FANTASTIC and must equally smell DELISH... otherwise, he'll cover his nose and request for the absurd menu listed on top.
So I found this very simple and easy way to prepare salmon but looks, tastes and smells yum.
Tip 1: De-bone the very rare ones you can find from the fish. You can feel if as it sticks out when you run your fingers on it. Use tweezer that you specifically reserve for this purpose please.
Tip 2: Do not overwash the fish otherwise you'll take out the oils and flavours that you want from it.
Tip 3: Some like their salmon a bit rare in the middle, so you cook it the way you want it. As you fry it, you can see the bottom part turning opaque which is a sign that it's cooked until that level.
Tip 4: If you don't have a broiler, put the cheese mixture on top of the fish the minute you flip to cook the other side. Cover the pan immediately to melt the cheese.
Took me just a jif!
Ingredients:
2 pcs of salmon fillet/steak (150-200 grams each)
1/4 cup bread crumbs (seasoned or not)
1/2 cup matured coloured cheddar cheese (or whichever cheese you love the most)
2 tbsp extra virgin olive oil
1 knob of butter
Lemon-Butter Sauce (<--click)
Serves 2
Debone and take off the skin of the fish. Rinse it lighly in cold water, pat dry with paper towel
Season fish with salt and pepper and set aside.
Mix bread crumbs and cheese together and set aside.
Heat butter and olive oil. Add the fillet and fry just to your liking. Flip it once the bottom half start turning opaque.
Fry the other side until cooked.
Put the cheese mixture on top and broil until the cheese bubble and crumbs form.
Place the cooked fish on a serving plate with Lemon-Butter Sauce. Perfect dish for Garlic Fried Rice with grilled or pan fried asparagus....
Happy Eating!
-AcousticChef, cookin' one tune at a time!
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