Tired of the salmon paver hanging on the pan? Check out this awesome trick to never see it burn again.
Fresh or smoked, salmon is one of the fish that the French love. In addition to being delicious, it is an excellent food for health. Very rich in omega-3, it is very good for the cardiovascular system, like all fatty fish (sardines, tuna …). Salmon is also rich in protein and vitamin D and B12.
To prepare salmon, several possibilities: in the pan or plancha to grill it, in papillote with vegetables in the oven, or steamed to avoid consuming fat. It is easily accompanied by rice or mash. It is also eaten in a risotto, in a leek pie, or with tagliatelle with cream. Do not hesitate to add small vegetables. In the pan, we like its crispy side. But cooking salmon in the pan can quickly turn into a disaster because it can easily hang on to the pan.
Cook the salmon on a sheet of baking paper
Cooked in a pan, salmon can tend to hang. Especially if it is of poor quality or its non-stick coating is damaged. When a food hangs on the pan, the first reflex is to add oil or butter. Aside from unnecessarily increasing the amount of fat, salmon continues to hang on the pan and can even burn. Fortunately, there is a simple trick to avoid this inconvenience, which also works with other foods.
While waiting to change the stove, it is the baking paper that will save the cooking of your salmon paver. Simply cut out a sheet of parchment paper and place it in the pan. Heat your stove, as usual. In the meantime, oil and season the salmon with salt and pepper, as for traditional cooking. Place the salmon on the skin side on the sheet of baking paper and cook over low heat until you get a nice coloring. Repeat on each side of the salmon, until the flesh begins to detach. In addition to preventing it from hanging, this technique allows you to obtain a beautiful and homogeneous coloring.
Some tips for cooking salmon well
Like all fish, salmon is a very fragile food. To be sure to successfully cook salmon and retain all its properties, you need to follow a few rules. Always remember to take the salmon out of the refrigerator about 30 minutes before cooking. As with meat, this brings it back to room temperature and avoids the thermal shock. It is also recommended to keep the skin of the salmon during cooking and use olive oil (instead of butter) to sear it. Discover the three mistakes to avoid when cooking your salmon in a pan.
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