Pan-broiled Salmon

Rated 5 out of 5

Salmon says…. the best way with pan-broiled Salmon is to marinade first in Calamansi (Philippine Lemon), salt and garlic. It is tender, with a perfectly subtle flavor which is flaky and juicy without losing its unique taste. Pan-saute a tricolor of vegetables like zucchinis, eggplants, and cherry tomatoes on extra virgin olive oil, add garlic and basil, salt and pepper, and serve as sidings. Let’s eat well!

Marinate salmon in calamansi (Philippine Lemon), salt and garlic.
Heat oil in a large non-stick pan or skillet over medium-high heat until hot.
Sear salmon flesh side down, pressing them lightly so the entire surface of the flesh comes into contact with the pan, until crispy and golden.Flip and sear the other side until the outside is crispy.
Pan-saute a tricolor of vegetables like zucchinis, eggplants, and cherry tomatoes on extra virgin olive oil, add garlic and basil, salt and pepper, and serve as sidings.