For a cleaner taste, steaming salmon will trap in the natural goodness and create a lovely delicate texture while panfrying creates a delicious crispy crust and rich flavour. You don’t need to cook it for long at all to avoid drying out the fish.With the beautiful Mt Cook Alpine Salmon the taste is more delicate so no need for old fashioned cooking using a tonne of butter or oil.
This is to cook food suspended over steam (which is hotter than boiling water) It cooks very quickly and traps in all the natural goodness.
You need a steamer and we like Chinese bamboo steamers are they are inexpensive and very efficient if placed over a wok of boiling water.
The slats inside can be covered with baking paper or a leaf such as cabbage or lettuce to keep the food from sticking.
You can also steam food on a small plate or in a bowl so the food sits in its own juices
Steam salmon by placing in a steamer on baking paper, a plate or a lettuce leaf. Steam over moderate heat for about 5 minutes for a 150g slice of salmon fillet.
Panfrying can give salmon a lovely crispy skin and crust and caramelisation of the salmon. We recommend using cast iron cookware is that it gets very hot and holds the heat which can be controlled easily. It is very good for frying.
To panfry salmon, leave the skin on it will hold it together and stop it drying out.
Heat a frying pan over moderate heat, add some butter or oil, don’t let it burn.
Brown the salmon on each side so that it looks appetising. Don’t try and turn the salmon until a crisp crust has built up underneath.
Place on a baking paper lined oven tray and place in the oven for 5 minutes depending how well cooked you want it.