A keto-friendly and aromatic dinner beckons. Introducing crispy pan-fried salmon nestled in fish fumet cooked with clams and mirepoix.
I love salmon. It is highly nutritious, full of protein and extremely versatile. You can poach, bake, fry, grill, smoke or even consume it raw as a sashimi or crudo. Moreover, because of its high content of omega-3 fatty acids, salmon has been found to relieve depressive feelings and boost our happiness levels when consumed in moderation.
Salmon has a distinctly delicate taste, less poignant than that of other fatty fishes such as mackerel and sardines. Besides, it’s extremely versatile: you can grill it, smoke it, bake it, poach it, or even eat it raw, and be certain that you’ll have an amazing culinary experience every time.
Tonight, I decided to pan-fry my salmon on a cast iron skillet. To get that crispy skin, make sure you pat dry the salmon and slit it about half an inch on the skin-side so that it doesn’t curl up and you get an even sear. I like to salt it heavily in between the slits too (as this takes moisture out so you get an even crispier sear). Heat the cast iron pan on medium-high heat, and once you see some smoke you can add the oil and then place the salmon skin-side down for a good 5 minute or so sear. I like to turn the heat to a low half way through, around the 3 minute mark so that the skin doesn’t turn black.
In the meantime, I made my mirepoix which comprises of diced carrots, onions, and celery, often in the ratio 1:2:1. I got my clams washed and ready and threw it into a pot, along with the mirepoix and deglazed with some vermouth (I did not have white wine on hand). Then I added two generous ladles of fish fumet and some sprigs of thyme, dill and a wedge of lemon for the extra zesty freshness. Close the lid and let it simmer on low heat till the clams all pop open.
Now, back to the fish. It should almost be cooked now so just short of a few minutes till perfection I added a knob of butter and some thyme springs and kept basting it in the pan before flipping it over to give the non-skin side some colour with a light sear.
Once the fish fumet with clams is done, I used a sieve to get rid of the clams and mirepoix ingredients and leave behind only the good stuff : the seafood soup. I added some chopped dills and removed some clams from their shells to place back into the serving bowl with the soup (along with some clams with shells for aesthetic appeal). Next, I simply laid my salmon skin side up and garnished with some freshly zested lemon and chopped dill. And there you have it, an aromatic and healthy weeknight meal that is keto-friendly and ideal for pescatarians.
Full video on my instagram @kitchenmesshk in the Reels section
Ingredients
- 180g salmon fillet with skin on
- 10-15 clams
- Sprigs of fresh thyme and dill
- 1/4 cup of diced carrots
- 1/4 cup of celery
- 1/2 cup diced onions
- 1 shot of vermouth or white wine
- 250g of fish fumet (two large ladle spoons)
- Wedge of lemon
- Knob of butter
- Salt and pepper to taste
Instructions
- Pat dry salmon skin and score the skin half an inch deep, roughly 3 slits.
- Salt generously both sides of the salmon.
- Heat a cast iron or heavy skillet on medium high heat. Once hot, add oil and then place salmon skin-side down. Cook for 3 minutes then turn heat down to a low and let it cook for another 3 minutes.
- Make the fish fumet with clams in the meantime. Add the clams and mirepoix to a pot that is set to medium heat. Add a splash of vermouth or white wine and let it simmer till it evaporates a bit. Add two ladles of fish fumet, the thyme, dill and lemon wedge and let it cook with the lid on for a few minutes till the clams open.
- Meanwhile, add a knob of butter and spring of thyme to the salmon pan and keep basting with a spoon to coat the side without the skin. Flip the salmon and cook for a remaining 2-3 minutes (depending on thickness of salmon).
- The fumet should be ready now. Open the lid and get a sieve to strain the contents in order to yield a clear broth. Remove some clams from their shells and place in the broth bowl along with some clams with shells.
- Layer the salmon skin side up in the broth and garnish with some lemon zest and freshly chopped dill.