Almost Cooked Salmon

The other day some guys at work took me sushi eating for lunch. One suggested I try the salmon meat by itself without the rice and other stuff.

Salmon has never been my favorite fish but I feel guilty about that because it's so healthy.

The raw salmon from the sushi was delicious.

This recipe leaves the salmon cooked very little but still tastes good and doesn't look raw. (Just in case you care.)

I started with one salmon filet for one person. It had no bones and was almost one-half inch thick. I bought a pack of these at Aldi labelled "wild caught pacific salmon" and frozen solid


Each was individually vacuum sealed in plastic and frozen hard as a rock.

I put the fish in a bowl and filled the bowl with cold tap water. Now this is Texas and it's the first week of October with temperatures still in the 100's last week. The tap water isn't really cold nor is it hot. You want to thaw the fish in cold water to keep from cooking it any at all.

Salt and pepper the fish on both sides

Heat a skillet pretty hot. Not sure how else to describe it.

Put a little olive oil on the pan and coat a place big enough for the fish.

Put the fish in the pan. It should have a big sizzle. Cook 30 seconds on each side. Turn gently as it will stick. Try not to break it up.

In that 60 seconds cover the bottom of a plate with soy sauce. Add a dollop of wasabi sauce or paste to one side. Repeat for each person dining.

Put the fish on the plate artfully and let it set about one minute before eating bites of almost cooked fish, rubbed in soy sauce and just enough wasabi.