Rare seared salmon?
Topic: Cold case season 1 cast
July 17, 2019 / By Avaline Question:
how do i cook salmon so that is raw on the inside and slightly crispy on the outside, i have a 1/2 lb fillet... also what are sone good ways to prepare it?
Best Answers: Rare seared salmon?
Abegail | 9 days ago
Get a cast iron skillet, or heavy bottom saute pan screaming hot. Having your salmon out at room temp for at least ten minutes, covered, as to not have an ice cold center. Season with Kosher salt and fresh ground White pepper.
Add a little blended vegetable oil (just no olive oil or butter) to your pan, it should smoke slightly, carefully lay your salmon (rounded side down) into the pan as to lay it away from you in case of any splatter. Allow to sear for one minute and carefully turn onto other side with very thin spatula, again turning away from you. At this time you can add a knob of whole butter and let it brown while spooning the hot oil/butter mixture over the top of the fish for one minute. This should yield a nicely warm rare salmon.
👍 146 | 👎 9
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Cut the fillet into 2 inch slices. If the skin is still on LEAVE IT ON. Get some olive oil hot in a pan. Season one side (if skin is still on- the skin side) liberally with salt. Place it salty side down in the pan and do not touch it for 3 min or until its crispy and golden brown. Flip and cook for another couple minutes. This will be very pink but not too rare. I love it just plain like that served with lemon.
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aww yes, thats the way to do it.... i would just season it with salt pepper and lemon juice, maybe a little dill. u can do it on the grill, or a just a sautee pan.
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Originally Answered: OMG! I just ate a steak that was rare/medium rare?
Eating rare meat is only a problem if that piece of meat happens to be contaminated by either listeria or salmonella... Most meats are not but as a precaution the recommendation is to cook it to a certain temperature to kill any possible bacteria... Again most meat does not have the bacteria!!!
Also in most food poisoning cases, even when pregnant there is no immediate danger to the baby... In rare cases if the food poisoning is severe it can harm the baby but most woman now days seek treatment sooner than later and the baby is fine...
No you don't need to throw it up:.. Stop panicking!!! Just watch out for food poisoning symptoms within the next 24 hours.. They include diarrhea, excessive vomitting, body aches and sometimes fever... Some of these symptoms can still be going on in your pregmancy so don't confuse then with food poisoning...
Relax momma!!! And after having miscarriages myself I know how every worry is heightened by 10!! But the miscarriage at 5 weeks occurred by no fault of yours!!!