Don’t Be Too Mature, Here’s How To Cook Salmon Fillet For …

JAKARTA – Salmon is most often served raw on restaurant sushi, but you can cook it before putting it in a hand roll with rice and seaweed to kill potentially dangerous parasites. Grilled salmon on the outside slightly enhances the flavor of the fish and gives the meat a texture and dimension not found in raw salmon.

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Moment cook salmon fillets for sushi, make sure the meat is not overcooked as you want the inside to stay cold and almost raw to retain some natural flavor. Avoid seasoning salmon with salt and pepper or fresh and dry herbs when using it for sushi.

Salt and pepper are not needed, and fresh or dried herbs will go against the taste of sushi rice and seaweed. Here How to cook fillets of salmon for sushi as reported Live Strong.

1. Rinse the salmon fillets under cold water from the tap. Gently pat the salmon fillets with a disposable kitchen towel.

2. Rub a few salmon fillets on both sides with vegetable oil. Wrap the salmon fillets in plastic wrap and let them warm to room temperature, about 45 minutes.

3. Heat a nonstick skillet over medium-high heat without oil for 90 seconds. Don’t let the skillet smoke.

4. Put the salmon fillets in the hot skillet and grill the fish on the first side for two minutes. Turn the salmon fillets over using a fish spatula and cook the other side for two minutes.

5. Remove the salmon fillets from the hot saute pan and place them on the cutting board. Let the salmon cool to room temperature, about 10 to 15 minutes.

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6. Slice the salmon fillet lengthwise into about 1 inch thick pieces using a sharp knife and use the salmon as desired.

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