Guiltless Pan-Seared Salmon | Using Olive Oil & Lemon

Like iron, it needs Vitamin C so our body can absorb it. Same with proteins like fish or maybe salad greens, it needs the right kind of oil (good fat like Olive oil)  used in cooking so our body can absorb and deliver the nutrients of the food to our blood stream (like a nutrient ferry) and facilitate the absorption of critical fat-soluble nutrients like vitamins A, E, D and K and as well as other carotenoids, Omega-3 which are good for your body. 

Okay, I'm talking alien science but the main point is for the food to fully do its purpose to our body and that is nourishment. 

I used to cook salmon with butter before (and it is very rich I am not gonna lie) but our recipe today is a healthier one lol and so all the nutrients of salmon will not be just flushed out of our body in vain. We will be getting everything the heck out of it and we should because it is expensive lol. 

Another thing is that I love the taste of salmon and I love highlighting salmon as the main ingredient and not the butter. I appreciate its freshness and reminds me of the ocean without all that guilt. This recipe will give you that. 

Pardon me for I haven't taken videos during my preparation of this recipe, maybe sooner in the future I can upload some videos in my Youtube vlog while cooking, Meanwhile, please enjoy the photos. 

Alright, let's get to it!

INGREDIENTS: 

Salmon
Salt
Pepper
Lemon
Olive Oil
Garlic (minced)
French Beans
Japanese rice wine

PROCEDURE: 

1. Clean the salmon, season with salt and pepper on all sides, set aside for at least 30 minutes to 1 hour. 

2. Since olive oil is not for high heat cooking, just set your fire from low to medium. Place the pan and put some ample amount of Olive Oil and place your minced garlic then saute it so the "garlic essence" can be incorporated into the oil making it fragrant, balancing the olive oil's peppery and grassy taste. 

3. Put the salmon, skin down, slowly into the pan, searing it into a golden brown while tossing the minced garlic and oil around the fish making it fragrant and glossy. This should take around 3 to 5 minutes depending on the thickness of the fish.

4. When that side is done, flip the fish to the other side. Do not leave the fish and always check if it's cooked thoroughly or in whichever way you want it. 

5. Place the fish on a plate and at this point, I like squeezing the lemon on the exposed sides of the fish. Set it aside. 

6. Next we will be sauteing our French beans. Make sure you dry it before cooking it. Place the beans in the same pan that you used in searing the fish. Add a bit of salt and add a splash of the rice wine. Cook it for about 3 minutes on medium heat. By this time, all the garlic is burnt already so just get all the beans and place it alongside your fish. 

7. You can garnish it with sliced lemon wedges in any shape you want it. You can even top it with chopped parsley to make it extra pretty. Add extra salt or squeeze more lemon if you want. 

So there you have it! Our fresh and healthy take on the very delicious and classic Pan-seared Salmon.

I hope you enjoy this recipe. Share it with friends or use this as reference for your holiday cooking. 

Thank you for reading. Godbless everybody! Byeee!

Love,

Clarence 

Here's a picture with rice in the background. I'm hungry na ulit HAHA!