1 Pound of salmon filet with Skin cut into two filets pin bones removed from fish
2-3 Tablespoons of grape seed oil depending of size of skillet using
Salt and Pepper to taste
INGREDIENTS FOR SUN-DRIED TOMATO TAMPENADE
3/4 cup of sun-dried tomatoes packed in olive oil and herbs (without the jarred oil but do not squeeze dry)
1/2 cup of kalamata olives pits removed
1/3 cup of fresh basil
1 tablespoon of capers
2 tablespoons of red onion minced
1 teaspoon of balsamic vinegar
2 tablespoons of olive oil
1. To make the sun-dried tomato tampenade I used a food processor to make it easy for me but you do not need a food processor if you want you can just cut up your sun-dried tomatoes and kalamata olives into small bite size pieces. But I am a little lazy so I threw the sun-dried tomatoes and Kalamata olives with the basil leaves into a food processor Pulsed the machine about 6 times until everything was in bite size pieces. Then I added the minced red onion, capers, balsamic vinegar and olive oil and pulsed it a few more times. I like to see small bite size pieces without chewing on a large sun-dried tomato. I also don't add any salt to this because of how salty the olives and capers are but if you feel you want to add salt add sparingly
2. To get restaurant quality crispy skin salmon I have a few very important tips that are easy to follow for any home cook. To start we must have (dry skin salmon) I first take the salmon out of the fridge 30 minutes prior to cooking. Then I take the back of my knife the dull side and run it along the salmon skin a few time to remove all the moisture. After that is done I take a paper towels and dry both sides of the salmon until the salmon is completely dry. Dry salmon skin equals crispy salmon skin. Next important step is the skillet used for cooking I like to use either stainless steel, carbon steel or cast iron but it is important that all these skillets have been seasoned with a high smoke point oil like grapeseed oil.
3. Turn your skillet onto a medium high heat add your grapeseed oil or high smoke point oil of your choice to the skillet enough to cover the bottom of the pan. Another important tip do not salt your salmon until you are ready to place into the skillet because salt draws out moisture and then you salmon skin will not be crispy. When you see a few wisps of smoke from the oil your pan is ready salt the skin side and place into the skillet skin side down and immediately slightly press down because the skin will curl up and tear for just 15 seconds then release and don't touch the salmon.
4. As soon as you finish pressing down it is time to lower to burner to medium. At this time you can salt and pepper the flesh side of the salmon. I do not pepper the skin because of the high temperature will burn the pepper. Do not flip the salmon until you see the opaque color rise 2/3 of the way up the salmon filet picture shown below before flipping the salmon
5. At this time your salmon will not stick to the bottom of the pan it should slide around the pan just flip and finish cooking for 30 seconds to 1 minute flesh side down depending if you like medium rare of medium on your salmon. People ask me all the time how much time on the skin side it could range from 3 minutes to 6 minutes depending on the thickness of your salmon filet don't worry about the time just flip when the opaque color rises 2/3 of the way up the salmon. I used 3 or 4 tablespoons of the tamenade and mixed it with my favorite rice and added a little on top of the crispy skin salmon and paired it with my favorite vegetable and it was amazing,