Time sure flies when you are having fun, and even when you aren’t. The last month has been quite hectic but let’s focus on the positives. One of these was the following article on popular monsoon foods in certain regions of India. It was included in the latest issue of Jetwings, Jet Airways’s in-flight magazine.
Other than the above (and other work) the last month was about visiting families, friends and lots of cute and brand new munchkins born to some dear dear friends and attending birthdays of some not so brand new munchkins – equally adorable, of course.
All through this the kitchen fires have been blazing, even through the working week days. Short on time and fed up of take-aways, I decided to experiment to see I could come up with a few quick fixes. Fish was an obvious choice as it doesn’t take long to cook and is versatile. The next three posts including this one will be on quick and fishy meals. I hope they will be of use to you, especially if time and patience are in short supply.
Pan fried salmon with flavoured butter sauce
- Salmon fillets: 2
- Olive oil: 1 tbsp
- Butter: 2 -3 tbsp
- Spring onions: 2-3
- Fresh red chilies: one, de-seeded
- Ginger: 2 inch piece
- Lime: one
- Salt and pepper to season
- Season the salmon well with salt and pepper. Make sure to rub the salt into the skin.
- Heat the oil in frying pan to medium-high temperature.Place the fish skin side down, for about 5-6 mins until the skin is crispy and golden. Press it down with a spatula if you don’t want it to curl.
- Cook the fish till it is almost done and then flip it flesh side down for a few seconds (10-15 sec)
- Remove from the pan and set aside.
- Melt butter in the pan. Add the spring onions, chilli, grated ginger and lime zest to sizzle in the butter for a couple of mins, then add the lime juice.
- Spoon the sauce over the salmon.
- Serve with rice or veg.