CRISPY SKIN SALMON RECIPE | Best Pan Seared Salmon

CRISPY SKIN SALMON RECIPE | Best Pan Seared Salmon

August 10, 2019 45 By William Morgan


Hello foodie friends, and
welcome to Vincenzo’s Plate. Today, we are making
pan-fried Atlantic Salmon like you never had it before,
with a Mediterranean twist, with nice lemon flavors. And you will love it, because
you go to those restaurants. They always make the same
version, and I’m bored of this. So, let’s make something
simple, made in 15 minutes. Today, I’m collaborating with
Emma from Emma’s Goodies, and she’s going to make a
delicious Lemon Tiramisu with Limoncello as well. So, make sure you go and
check this video out, and check out the channel. Hello, you guys. I am Emma. And over on my
channel today, I am going to show you how to
make a delicious Tiramisu and Limoncello. Here in Italy, we have
different versions of Tiramisu, and this one is by far
one of my favorites. So I hope you’ll head
over to my channel, say hi, watch the
video, get the recipe, and try the recipe, of course. Back to you, Vincenzo. I want that Tiramisu right now. That looks fantastic,
Emma, fantastic. Let’s assemble this
delicious dish. Now, cut the zucchini
into small cubes, and put them in a saucepan
with extra virgin olive oil, and cook them on a medium heat. Add also the cherry tomatoes. Now, put a little
bit of salt on it so the salt will get the
water out of the zucchini, and the water will also come
from the juicy tomatoes. Now, when we have a little bit
of soul, they start cooking. Add the garlic– just one clove. After a couple of minutes,
add nice sun-dried tomatoes. Make sure you get good
quality sun-dried tomatoes. When you see that these
are cooked properly, you want to add a nice pesto,
homemade pesto if you can, and just stir it
properly, and make sure you get the flavors
combined properly. Then, towards the
end, we want to put maybe 100, 150 grams
of baby spinach, and cook it a little
bit, so that you can create a base for a dish. Now the salmon takes
no time to cook. In ten minutes, you are done. The star of the
dish is the salmon that you have to get from the
fish market– nice and fresh. And today, I’ve got a
beautiful Atlantic Salmon. Now, time to cook the salmon,
so cut this beautiful piece of salmon in half, and
squeeze some lemon on top to give this nice, fresh,
Mediterranean flavors to it. Now it’s time to cook the
salmon in a nice sauce, but what I’m going to
use– extra virgin olive oil infused with lemon. I brought this back from Italy. If you don’t have it, just
use extra virgin olive oil. And then, we want to cook the
skin for about 6 minutes, 5 to 6 minutes, and when you
see it’s cooked, you turn it, and you cook the rest for about
4 more minutes, I would say. But you will also see
it when it’s cooked. When it’s nice and ready, we
want to assemble everything. So now we want to put a base. So do a nice base on the
plate, because presentation is very important
these days if you want to make your guests
happy to be on your table. And then you get this
nice piece of Salmon. Ensure they have
the bottom part, and choose if you
want to use the skin, to show the skin
on the other side. This time I chose
this side, because I’m going to put this beautiful,
homemade, fresh pesto on top to give the final
touch to this dish. This is stunning and beautiful. I don’t want to eat this one. It looks so good. I shouldn’t eat
you, right darling? I’m not going to eat you. I’m not going to eat you. I’ll let you eat it, OK? OK. Don’t worry. I’m not going to eat you. I’m going to have a glass of
wine, because with the salmon, all you need is a nice Rose. There is nothing else
better than this. I think Rose is perfect. And I’m using a nice wine,
which is called Zaccagnini. Of course, it’s my favorite. I only drink and eat what
I love, what’s my favorite. See, eating, it’s
always a ceremony– a ceremony when you cook,
a ceremony when you serve. And part of the eating
ceremony, or serving ceremony, is to actually open the wine,
and if with a cork is better, and you smell it, and
it smells bloody good. And then, we pour this
Zaccagnini wine in the glass. And yes, Salmon, I’m
going to eat you. I am going to eat
you, because I’m not going to resist to your beauty. Now, make sure you
go and make the Lemon Tiramisu from Emma’s Goodies,
because it will go very well. It is amazing Mediterranean
pan-fried Salmon. I can hear music into my ears. This is delicious. It is amazing, guys. This is beautiful. This is really,
really, really good. I don’t know what
you’re waiting for. This is to die for. So guys, I’m going to
eat– can’t talk anymore. See you in the next
Vincenzo’s Plate video recipe. Please subscribe to my channel. It’s free. I have all of this for free. I just need you to
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my blog, vincenzosplate.com, all my recipes are
there, and just let me know what recipes
you want me to make. So, e ora… si mangia! Vincenzo’s Plate.