Pan Seared Salmon Recipe

Recipe for Pan-Seared Salmon

Okay, call me salmon-addicted. I can never get enough salmon. Here in Lyon, I visit 3 open-air markets a week, looking for the special catch of salmon.  My favorite --this week-- is the Sunday market in Place Carnot in the 2nd arrondissement. Lyon's 2nd arrondissement, for those of you who haven't added this city to your tour of France, is located in la Presquille, literally a penisula, borded on either side by rivers, the Saone and the Rhone.  The Sunday market where I buy my fish is manned by two ruddy, flirtatious men who always save a large two pieces of wild salmon for me. The salmon is then packed in a metal bag and sealed right there to stay fresh as I walk the few blocks home.  I usually cook one large piece on Monday and another on Wednesday. I re-stock my small fridge on Thursday with a quick trip to the local supermarket, Carrefour or "U-Express".

The way I cook salmon is designed to let the fish speak on the plate. What do I mean? I use a thin griddle, one you might use for pancakes. These griddle heat up faster than normal skillets. I then coat the griddle with extra-virgin olive oil.

Heat the griddle with oil first, before you add your fish. Put the heat on low to medium, so it will heat up gradually as you finsh your prep work.

Now, season the salmon with ground pepper, a pinch of paprika  --very tiny pinch-- and just a sprinkle of sea salt. 

Place the salmon skin side first on the griddle. The gray skin of the salmon should be the side touching the pan. Let it grill slowly.

While your salmon grills, you can assemble a plate of salad.

I use two kinds of fresh lettuce, red onions, feta cheese, and cucumbers. Slice in your beef tomatoes. 

Now comes the "voila" touch.  In a small cup, I scoop two generous spoons of course mustard (my favorite is Maille ancienne moutarde because of the large mustard grains). Add extra virgin olive oil (I ususally add two tablespoons. You may want more or less, depending on taste and whether you are limiting calories). Finally, add a dash of balsamic vinegar. Stir, just enough to mix, but not enough to whip.

Flip over the salmon to sear or to cook more thoroughly. I prefer a medium-rare salmon, so I just sear the salmon.

Place your salmon on the bed of salad.  Sprinkle your  the salmon salad with the Ancienne Mustard dressing. Voila!  This dish is music to your mouth: