Cooking Time: ~25 minutes
The following only serves as a guide. Actual figures will vary depending on specific ingredients used.
Salmon, it’s delicious, full of protein, and full of GREAT fats, and you’re probably not eating enough of it. This recipe teaches you how to perfectly cook a fillet of salmon, and we’re going to couple it with mushrooms and broccoli to make for a massive hit of potassium.
Take your 200g of bacon, roughly chop, and throw in a pan on medium-low, put in one clove of diced garlic, then cover with an appropriate lid
After 10 minutes of the bacon gently cooking, slice 185g of mushrooms and place on top of the pan
Cut your broccoli as pictured, and put it in the pan with the rest, covering again once done.
Pour the sesame oil over the top of the broccoli and cover again.
Yes, I used a shot glass.
Melt some butter in a non stick fry pan, and place the salmon in skin side down. Make sure the heat is medium to medium-high.
Apply a little salt to the top, I used pink Himalayan rock salt, and I can’t recommend it highly enough!
Put a lid over the top, too, it’ll help the top, and thus, the middle, cook better
When it looks like this, you know it’s almost ready. It will look like the skin is burning, and a tiny part of it might be, but it’s usually safe to keep going for a little while.
Serve the Salmon with the broccoli, mushroom, and bacon mixture.
Salmon should be very, very tender, and fall apart particularly easily, just as belowed.
The skin, oh my!!