I’m not a big fan of salmon. I don’t like the smell and I don’t like the taste. In fact, I don’t like the idea of eating a piece of salmon at all. Lots of people do, though – and while it’s not common, it isn’t that uncommon either. What am I talking about? Salmon is one of the most popular fish in the world, and it’s not hard to see why. The fatty and flavorful meat is great for grilling and drying out, and the all-inclusive package comes with a delicious sauce that can be used on other cuts of meat as well.
George’s Char Salmon is a blog focused on healthy cooking and lifestyle tips for better health.George’s char salmon is made from deliciously light Arctic salmon that is oven roasted and baked with a rich garlic-butter sauce.
Over George’s Salmon Char
I wonder how life goes. One day everything is fine, and the next day you end up in the emergency room. All I can say is: Be careful with knives and avocados. Especially if you have sharp knives. After a few injections and a suture, everything went back to normal, but that first day was pretty painful. And then my husband and best friend George came along and said: I’m going to make dinner. On the menu was salmon, which I now call George’s salmon, and a delicious spinach and bacon salad, a beautiful rainbow tomato salad, and finally brown rice. Bless him. Everyone is healthy. Well, maybe not as much bacon, but it’s all in moderation, right? You will now understand that George’s (voluntary) duties in the kitchen generally consist of being an excellent sous chef. I know I couldn’t have done all our parties without him, but his cooking duties are rare. It’s not his fault, it’s mine because I like to cook. But after that delicious dinner, he clearly observed and learned. One of the hardest things about starting to cook is the timing. All hot dishes should be hot and cold dishes should be cold, just in time. And he did. Everything was fine.
George’s salmon Char ingredients
- Northern crucian carp fillet
How to make arctic cheese easily
George’s recipe was a little different than my easy Arctic char recipe, and I liked it. The preparation was similar to mine, but he made his float with garlic and butter, and that really made a big difference. Start by preheating the oven to 350 degrees. Next, heat a skillet over medium-high heat and add the melted butter and garlic. Meanwhile, season both sides of the Arctic fish fillets with salt and pepper. Then put them in the pan, meat side up, and fry for about 2 to 3 minutes. Turn the fillets over, place the baking sheet in the oven and bake for another 4-5 minutes. Transfer the fillets to a serving dish, drizzle with the juice and garnish with the lemon. Like he said: Garlic and oil go well with fish. And he’s right. Who doesn’t like scampi?
Besides, if you’ve never tried char, you’re really missing out. Icelandic fish is somewhere between salmon and trout. The rich red flesh resembles salmon and the glistening silver skin resembles trout. And the taste? Much milder than salmon and much richer than trout. It’s really good. Even if what you buy at the market was grown on the farm, don’t let that discourage you. So thank you, George, for coming to my rescue again. They are the best of the best! One last thought about this visit to the emergency room. Nurses told us that accidents involving kitchen knives, especially avocados, are the most common injuries they see. So be very careful in these slippery pits! If you liked this recipe, leave a comment below and pin us on Pinterest! You might also like this: Print Recipe
George’s char salmon is made from deliciously light Arctic salmon, oven-roasted and baked with a rich garlic-butter sauce. Cooking time5 minutes Cooking time8 minutes Total time 13 minutes Course: The main course Kitchen: American Keywords: Salmon Servings : 2 persons Calories: 70 kcal
- 2 6 oz arctic fish fillets
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 1 tablespoon melted butter
- 2 cloves of garlic, finely chopped
- Preheat the oven to 350 degrees F.
- Char fillet with salt and pepper.
- Put the ghee and garlic in a heatproof pan. Cook for 1 minute, then add the harcho fillets, meat side down. Bake for 3 minutes until golden brown.
- Turn the fillets over and immediately place in the oven for 4-5 minutes until firm.
- Arrange on a serving platter and drizzle with pan juices.
Calories: 70 kcal | Carbohydrates: 1g | Fat: 7g | Saturated fat: 4g | Cholesterol: 19mg | Sodium: 582mg | Vitamin C: 0,9mg | Calcium: 5mg
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