There are two very simple salmon fillet recipes in Delicious Dishes for Diabetics–published a couple of days ago in the USA–hooray!–and in August in the UK—hooray 2!.
Quentin Blake the illustrious illustrator of children’s books offered this slow-cooked way with salmon (and a very simple Sea Bass recipe–also in the book) in a “What’s your favourite recipe? ” magazine piece some years ago–sadly unillustrated!
The slowness is the key to the succulent mouth-watering result!
for 2
2 fillets of salmon–skin left on and weighing about 180–200g/6–7 oz each
salt and pepper
- Run your finger over the surface of the fillets to check for bones.
- Rinse the fillets and pat them dry.
- Place them in a sauté pan skin side down.
- Without any oil added to the pan, cook them over the lowest possible heat for about 20 minutes or until you see the lower half becoming opaque.
- Season with salt and pepper then cover the pan.
- Continue cooking about another ten minutes until a creamy white juice oozes onto the surface of the fillets, indicating they are done.
- So about 30 minutes for the whole process–depending on the thickness of the fillets.
- Swiss chard or spinach goes well and lends a lovely contrast in colour.
We had some little silver grey lentils too for lunch just now; I love them–though they can be “windy”!
Robin Ellis 