- 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 upWarm a frying pan on the stove. Add olive oil. Sprinkle salt and pepper when hot.Step 2: Shake, shake, shakeCarefully 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 lineCook 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.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 flavorRemove 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 offPlace 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: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.
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