This was more an experiment in using Gordon Ramsay’s “curry salt” method of seasoning fish than a real recipe. Gordon Ramsay suggests using “curry salt” to season fish when pan-roasting or frying, because cooking fish quickly like this doesn’t give it enough time to take on any colour. Curry salt gives the fish a deliciously appetising, warm golden glow and it doesn’t taste of curry at all – it just tasted like perfectly-seasoned fish. I’ll be adopting this little tip for all my pan-roasting of fish from now on!
- boneless salmon fillet
- juice of half a lemon
- curry salt (1/3 curry powder to 2/3 salt)
- 2 varieties of mushroom, whole
- one clove of garlic, finely chopped
- splash of balsamic vinegar
- handful of fresh flat leaf parsley, chopped
- Rub the salmon with lemon juice and sprinkle with curry salt.
- Heat a little olive oil in a hot griddle pan (I love sear marks) to a very high heat, lay the salmon on and bring it down to 2/3 heat. Don’t touch it.
- Heat some olive oil in another pan for the mushrooms. Add the mushrooms to the pan along with the garlic. Toss, add a little balsamic (some white wine would do nicely here too, I think) and season with freshly ground salt and pepper. Bring the heat down.
- When the salmon is 2/3 cooked the way up (you will be able to see the flesh colour change) flip it over. Again, don’t touch it. It should sit there until it is done, which will take another couple of minutes, depending on the thickness of your fish.
- Scatter the fresh parsley on the mushrooms. Serve with the salmon.