Salmon on a grill pan
4 servings
30 minutes
Grilled salmon is an exquisite dish that combines simplicity in preparation with depth of flavor. This recipe, rooted in Russian cuisine, embodies a desire for natural and fresh ingredients. When cooked properly, salmon develops an appetizing golden crust while retaining its juiciness and tenderness inside. Olive oil, sea salt, and black pepper enhance the fish's natural taste, while crispy chicory leaves add freshness and a slight bitterness, creating a harmonious balance of textures and aromas. The dish is perfect for both everyday dinners and festive gatherings, and its elegant presentation makes it a true centerpiece on the table. Quick preparation and a minimal set of ingredients make this recipe an ideal choice for lovers of refined yet simple cuisine.
1
Shape the fillet perfectly by trimming the uneven ends. Pat the fish dry with paper to remove any blood traces.
2
Heat the grill pan very hot. Spray one side of the fillet with olive oil and sprinkle with salt and pepper.
- Olive oil: 2 tablespoons
- Sea salt: to taste
- Ground black pepper: to taste
3
Reduce the heat to medium and place the salmon in the pan skin-side down. The salmon should lie diagonally to the stripes of the pan. Cook for one and a half minutes until a small crust forms, then flip the pieces, placing them in the opposite direction. Cook for another one and a half minutes. Then flip again and cook for 3 minutes.
- Salmon: 800 g
4
Serve with chicory leaves, placing pieces of salmon on them and peppering to taste.
- Chicory leaves: 8 pieces
- Ground black pepper: to taste