I rarely eat or cook fish/seafood. I can tell you that. And I hate shrimps for obvious reason, the smell and my allergy. But when some friends asked me to cook fish dishes, I had to improvise.
Actually, I tried this recipe for lamb chop, or sometimes even for grilled tenderloin. But turns out, it was excellent for salmon fillet as well.
- 2 tablespoon olive oil
- 1 lemon, zested (about 1/2 teaspoon)
- 1 lemon, juiced (about 2 tablespoons)
- 2 tablespoons finely chopped fresh oregano leaves, or 2 teaspoons dried oregano
- 2 tablespoons minced garlic
- 1/2 teaspoon salt
- 1/4 teaspoon freshly ground black pepper
- 200 gram salmon fillet (You can buy it in Hypermart/Carrefour/Hero, usually one package contain 2 slices of fillet – with variable weight)
Mix the first 7 ingredients together in a bowl (You only need two tbsp. of lemon juice, but if you like more of sourness, you can add more). Put the salmon in a sealable plastic bag and pour the marinade over them. Shake or turn the plastic bag, so the marinade coats the fillet well. Marinate for 1 hour in the refrigerator, or more for better taste.
Pour two tablespoons of olive oil into flat frying pan. And fry on both side, 3-5 minutes each.
Serve with potato fries, and some chili sauce.