{"id":38041,"date":"2013-09-23T23:14:08","date_gmt":"2013-09-24T03:14:08","guid":{"rendered":"http:\/\/food2please.com\/?p=38041"},"modified":"2022-12-26T02:03:43","modified_gmt":"2022-12-26T02:03:43","slug":"pan-roasted-salmon-with-wild-mushrooms-recipe","status":"publish","type":"post","link":"https:\/\/food2please.com\/pan-roasted-salmon-with-wild-mushrooms-recipe\/","title":{"rendered":"Pan Roasted Salmon with Wild Mushrooms"},"content":{"rendered":"<p><img loading=\"lazy\" decoding=\"async\" src=\"http:\/\/food2please.com\/files\/2012\/12\/c7bcb18b3f9f3901362fb10b7383289c.jpg\" alt=\"Pan-Roasted Salmon with Wild Mushrooms\" height=\"377\" width=\"566\"  nopin=\"nopin\" \/><br \/>\nThis was more an experiment in using Gordon Ramsay&#8217;s &#8220;curry salt&#8221; method of seasoning fish than a real recipe. Gordon Ramsay suggests using &#8220;curry salt&#8221; to season fish when pan-roasting or frying, because cooking fish quickly like this doesn&#8217;t give it enough time to take on any colour. Curry salt gives the fish a deliciously appetising, warm golden glow and it doesn&#8217;t taste of curry at all &#8211; it just tasted like perfectly-seasoned fish. I&#8217;ll be adopting this little tip for all my pan-roasting of fish from now on!<br \/>\n<div id=\"pressrelease-link-38041\" class=\"sh-link pressrelease-link sh-hide\"><a href=\"#\" onclick=\"showhide_toggle('pressrelease', 38041, 'Click For Recipe', ''); return false;\" aria-expanded=\"false\"><span id=\"pressrelease-toggle-38041\">Click For Recipe<\/span><\/a><\/div><div id=\"pressrelease-content-38041\" class=\"sh-content pressrelease-content sh-hide\" style=\"display: none;\"> <\/p>\n<h3>Ingredients<\/h3>\n<ul>\n<li>boneless salmon fillet<\/li>\n<li>juice of half a lemon<\/li>\n<li>curry salt (1\/3 curry powder to 2\/3 salt)<\/li>\n<li>2 varieties of mushroom, whole<\/li>\n<li>one clove of garlic, finely chopped<\/li>\n<li>splash of balsamic vinegar<\/li>\n<li>handful of fresh flat leaf parsley, chopped<\/li>\n<\/ul>\n<h3>Directions<\/h3>\n<ol>\n<li>Rub the salmon with lemon juice and sprinkle with curry salt.<\/li>\n<li>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&#8217;t touch it.<\/li>\n<li>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.<\/li>\n<li>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&#8217;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.<\/li>\n<li>Scatter the fresh parsley on the mushrooms. Serve with the salmon.<\/li>\n<\/ol>\n<p> <\/div><\/p>\n","protected":false},"excerpt":{"rendered":"<p>This was more an experiment in using Gordon Ramsay&#8217;s &#8220;curry salt&#8221; method of seasoning fish than a real recipe. Gordon Ramsay suggests using &#8220;curry salt&#8221; to season fish when pan-roasting or frying, because cooking fish quickly like this doesn&#8217;t give it enough time to take on any colour. Curry salt gives the fish a deliciously &hellip;<\/p>\n<p class=\"read-more\"> <a class=\"\" href=\"https:\/\/food2please.com\/pan-roasted-salmon-with-wild-mushrooms-recipe\/\"> <span class=\"screen-reader-text\">Pan Roasted Salmon with Wild Mushrooms<\/span> Read More &raquo;<\/a><\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"site-sidebar-layout":"default","site-content-layout":"default","ast-global-header-display":"","ast-banner-title-visibility":"","ast-main-header-display":"","ast-hfb-above-header-display":"","ast-hfb-below-header-display":"","ast-hfb-mobile-header-display":"","site-post-title":"","ast-breadcrumbs-content":"","ast-featured-img":"","footer-sml-layout":"","theme-transparent-header-meta":"","adv-header-id-meta":"","stick-header-meta":"","header-above-stick-meta":"","header-main-stick-meta":"","header-below-stick-meta":"","footnotes":""},"categories":[1],"tags":[],"_links":{"self":[{"href":"https:\/\/food2please.com\/wp-json\/wp\/v2\/posts\/38041"}],"collection":[{"href":"https:\/\/food2please.com\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/food2please.com\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/food2please.com\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/food2please.com\/wp-json\/wp\/v2\/comments?post=38041"}],"version-history":[{"count":1,"href":"https:\/\/food2please.com\/wp-json\/wp\/v2\/posts\/38041\/revisions"}],"predecessor-version":[{"id":38909,"href":"https:\/\/food2please.com\/wp-json\/wp\/v2\/posts\/38041\/revisions\/38909"}],"wp:attachment":[{"href":"https:\/\/food2please.com\/wp-json\/wp\/v2\/media?parent=38041"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/food2please.com\/wp-json\/wp\/v2\/categories?post=38041"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/food2please.com\/wp-json\/wp\/v2\/tags?post=38041"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}