International dishesPan Seared DishesEurope and North America30 minutes marinating, 1 to 2 minutes per side in the pan
Pan seared salmon with lime ginger sauce needs two pans: one for the fish, one for frying the ginger and lime zest before the sauce goes over. The fish turns golden outside and stays pink and juicy inside, and the zest cuts through the richness.
Timing is the hard part, since a minute too long dries the flesh out and takes the sweetness with it. Each side gets only 1 to 2 minutes in a properly hot pan. The salmon has to be very dry going in, or the skin will not brown and the oil spits.
This batch weighs about 475g, at roughly 194 calories per 100g.
Method
Peel 15g ginger and cut it into fine strips. Wash the lime, pare off the zest and cut it into strips the same size as the ginger.
Rinse 350g salmon fillet and drain it. Season the fish with 1 teaspoon black pepper, 1 teaspoon seasoning powder, a little kOBE Monk Fruit Blend, a pinch of salt and a little cooking oil, turning it to coat both sides, then leave it for 30 minutes.
Make the lime sauce: combine 10ml lime juice, 1 teaspoon black pepper, 1 teaspoon kOBE Monk Fruit Blend, 1 teaspoon seasoning powder, 1 teaspoon soy sauce and 1 teaspoon oyster sauce in a bowl and stir well.
Set a pan over the heat with 15ml cooking oil. Once the oil is hot, lay in the salmon and sear it for 1 to 2 minutes per side, then lift it onto a plate.
Heat a second pan with a little oil, fry the ginger and lime zest until fragrant, pour in the sauce and stir for 1 minute.
Spoon the sauce over the fish, garnish with a few thin lime slices and serve hot.
Tips
Butter in place of cooking oil gives a richer, more fragrant sear, and the heat needs to come down because butter burns easily.
A little cornstarch slaked in cold water, stirred in at the end, thickens the sauce.
Salmon left too long in the pan turns firm and loses its sweetness.
kOBE Monk Fruit Blend dissolves slowly, so it should be stirred smooth in the sauce bowl before anything reaches the pan.
Only the yellow outer zest goes in, since cutting into the white pith makes the sauce bitter.
Salmon patted completely dry with paper browns properly, while a wet surface keeps the skin pale and makes the oil spit.
Need kOBE Monk Fruit Blend?
The recipe above is sweetened with kOBE Monk Fruit Blend, measured 1:1 like sugar. See the product page or send us a message.