Here is a very easy recipe for cooking pan-fried salmon: datterini tomatoes, Taggiasca olives and capers give the salmon a lively and delicious note. A second dish of fish quick for a tasty meal.
Ingrediants
- 4 salmon fillets of about 200 g each
- 350 g of datterini tomatoes
- 40 g of Taggiasca olives
- 30 g of capers in brine
- 1 clove of garlic
- extra virgin olive oil
- 200 ml of dry white wine
- salt
- pepper
Prepare the pan-fried salmon it’s easy and very practical. This recipe typically features ingredients Mediterranean, sweet and juicy datterini tomatoes, Taggiasca olives and capers, for a fish of Nordic origin: a combination of flavors that makes this second dish very tasty.
The presence of the tomato, with its sweet but slightly acidic note, helps to lighten and refresh the fattest component of salmon meat. We also find this combination in the recipe for baked salmon with corn flakes.
Salmon, fresh or smoked, it is also very popular because it lends itself to various preparations. Among the many recipes with Salmon del Cucchiaio you can range from appetizers, such as the Bocconcini of salmon and bacon or the refined little glasses of Cheesecake with salmon, lime and pink pepper, to the main courses such as the Salmon fillet with quinoa salad or the baked salmon with asparagus.
OTHER TASTY RECIPES: Salmon with caper butter, Salmon rolls, zucchini and ginger, Teriyaki salmon, Fresh salmon salad
How to prepare: Pan-fried salmon
- Execution
- easy
- Preparation time
- 15 min
- Cooking time
-
20 min
- Portions
-
2 – 4
How to prepare: Pan-fried salmon
Preparing this salmon in a pan is quick and easy. Wash the salmon fillets and bone them if necessary. Dry them and put very little oil in a pan with the garlic clove. Turn the heat on to medium heat and as soon as the oil has heated up, add the salmon steaks skin side down. Brown the salmon for about 5 minutes then turn the fillets and brown them on the other side for a couple of minutes. Very gently, therefore, turn them over again.
At this point, add the datterini tomatoes cut in half, the Taggiasca olives and the capers. Mix, lightly salt and blend with the white wine. Cook for another 10-15 minutes, until the wine and water released by the tomatoes have evaporated.
Finish with ground pepper. The pan-fried salmon is ready.
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