Pan-Seared Salmon

Ingredients

• 2 cloves garlic
• 20 g ginger (1 piece)
• 1 Organic Lime
• 1 red chili pepper
• 4 sprigs thyme
• 4 salmon steaks about 200 g each (salmon cutlets)
• 2 tbsp olive oil
• 2 tbsp butter
• Salt
• ground black pepper

Instructions

1. 1.

   Press the garlic with the back of a knife. Slice the ginger into thin rounds. Wash and dry the lime, pat it dry, then slice into thin wedges. Drain the chili, halve lengthwise, remove seeds, and cut into narrow strips. Shake off excess water from the thyme and dry.

2. 2.

   Pat the salmon steaks dry with paper towels. Heat oil in a hot non-stick pan. Place the salmon steaks in the pan and cook lightly golden brown for about 2 minutes. Flip with a spatula. Cook another 2 minutes until slightly browned. Reduce heat slightly and add butter to the salmon. Add garlic, ginger, lime wedges, chili strips, and thyme. Sear the salmon for about 1 minute, then flip. Occasionally spoon the melted fat over the fish and finish cooking.

3. 3.

   To check if the salmon is done, insert a vegetable knife along the cartilage into the flesh. If it separates easily from the cartilage, the fish is cooked.

4. 4.

   Season with salt and pepper at the end and serve. Optionally serve with baguette.