International dishesPan Seared DishesEurope and North America30 minutes preparation, 30 minutes cooking
This works for a fast dinner, about half an hour from start to finish. Watching the heat is the hard part, since a few seconds too long leaves the flesh dry.
The salmon is patted completely dry with paper towel before it is seasoned, which crisps the skin and stops the oil spitting. The skin side goes down first, and 2 to 3 minutes per side is enough.
This batch weighs about 545g, at roughly 230 calories per 100g.
Method
Rinse 400g salmon fillet under cold running water, with an extra rinse in lightly salted water if you like.
Pat the fillet completely dry with paper towel, then season it with 1/2 teaspoon salt, 1/2 teaspoon ground pepper and 2 teaspoons lime juice and rest for 15 to 20 minutes.
Heat a nonstick pan with 2 tablespoons olive oil, lay in the salmon and sear for 2 to 3 minutes per side until golden and just cooked through, then turn off the heat.
Put 5 tablespoons Lean Mayo, 1 teaspoon yellow mustard, 1 teaspoon minced garlic and 1 tablespoon honey into a small bowl and mix until smooth.
Brush the sauce over every side of the fish and warm it over low heat so the sauce soaks into the flesh.
Lift the salmon onto a plate and spoon over the rest of the sauce from the pan.
Tips
Patting the fish completely dry before searing crisps the skin and stops the oil spitting.
The skin side goes down first, so it crisps while the flesh stays just cooked.
Honey is still sugar, so keep to the 1 tablespoon and skip the extra drizzle.
Lean Mayo splits over high heat, so warm the sauce on the lowest setting.
Mixing the sauce before the pan goes on means it can be brushed over while the fish is hot.
Need kOBE Lean Mayo?
The recipe above uses kOBE Lean Mayo for the richness. See the product page or send us a message.