Time for a fish recipe, and where to start if not in the most classic of ways:
2 x salmon fillet
½ lemon juice
Sprinkle of sesame seeds
1 small bowl soy sauce
1 table spoon sesame oil
2 table spoons of cream cheese
100 g diced mango
1. Start off by performing due cuts on the skin side of the fish fillet. Do not go too deep and use a bread knife to get the job done. This will ensure a more efficient cooking process and that the sauce seeps well into the flesh of the salmon.
2. After having done the cuts, mix the sesame seeds with the lemon juice of half a lemon, and pour into the cuts. Make sure that some of the sesame seeds also cover the rest of the skin of the salmon, this will make for a crunchy effect later on.
3. Heat a pan, so that it gets very warm, after that pour 1 tbs of sesame oil, and 30 seconds later put in the fillet with the skin facing downwards. This is your safeguard to overcooking the fish, as the skin will act as a natural barrier to the heat.
4. Let cook gradually at medium/high heat. Note that as you cook the fish you will see the color of the salmon change. Once the “cooked color” has reached ¾ of your fillet, flip your salmon fillets and proceed to cook for another 3 minutes. Remove from heat and let rest for one or two minutes (the fish will this way finish cooking from the inside, through residual heat). 5. Slice the mango horizontally and vertically, scoop out with a spoon, place in your plate. Place cream cheese in plate. (The sweetness of the mango will make a nice contrast with the saltiness of the soy sauce, while the cold cream cheese will match really with the texture of the salmon)
6. Add a little water to your pan to make sure to “deglaze” your pan, and get all the juices that are sticking to the pan. Heat for a few minutes until reduced, then pour onto the salmon fillets which have been now put in the plate.