print gohome
jpost
 
Print Edition
Photo by: JPOST STAFF
Cooking with JPost: How to make sauteed salmon with mint-pea puree
By YOCHANAN LAMBIASE
19/06/2014
Chef Yochanan Lambiase shows you how to make a crispy sauteed salmon with delicious mint-pea puree in less than 10 minutes.
 


Chef Yochanan Lambiase shows you how to make a quick pan-fried, crispy salmon with natural herbs and mint-pea puree.

Mint-pea puree recipe:

pea puree

  • Cook fresh peas and drain
  • Add a little olive oil, a pinch of mint and a pinch of sugar
  • Puree


What you'll need for the salmon:
  • 200g salmon fillet with skin on one side
  • 1 garlic clove, finely chopped
  • 1 tsp mint, finely chopped
  • 1 tsp basil, finely chopped
  • 1 tbsp lemon juice
  • Olive oil
  • Pinch of salt and pepper



Step 1:
Warm it up

Step 1

Warm a frying pan on the stove. Add olive oil. Sprinkle salt and pepper when hot.


Step 2:
 Shake, shake, shake

step 2

Carefully place the salmon fillet skin-down into the frying pan. Give the pan a little shake to prevent the skin from sticking.


Step 3:
 Watch the white line

step 3

Cook about half way through (around 3-4 minutes). You'll know how much has cooked because you'll see the white line of the cooked meat rising. When it reaches half way, turn the salmon over.

step 4

Give the pan another shake and wait until the white line reaches the middle (3-4 minutes).

Tip: Only cook the salmon about 90 percent of the way through. If you cook it all the way, it will be too dry. As Chef Lambiase says, "it's soul food, but you don't want it as hard as the soles of your feet."


Step 4:
Add some flavor

step 5

Remove the excess oil from the pan and sprinkle the garlic, mint and basil on top. Add the lemon juice. This should produce a steaming effect. Let the lemon juice soak through the meat. Remove from heat.


Step 5:
Top it off

step 6

Place the salmon on top of the mint-pea puree. Pour the remaining juice and spices from the pan on top for extra flavor.


FINAL PRODUCT:


final


Chef Yochanan Lambiase heralds from five generations of chefs from Southern Italy. He trained under some of the most famous Michelin Star Chefs in the world. He was the founder of the Jerusalem Culinary Institute Chef Yochanan appears regularly on radio and television as well as contributing cooking articles. Now, through the videos of cooking with Jpost.com, Chef Yochanan will guide you through a tantalizing and trendy gourmet kosher experience Contact Chef Yochanan at cookingwithjpost@gmail.com for information about his exciting culinary and wine tasting tours, cooking classes, culinary happenings and out of the box culinary events. 


Click here to watch previous episodes of Cooking with Jpost.

print gohome
print
All rights reserved © 1995 - 2012 The Jerusalem Post.