Pan-fried salmon fillet with roasted cauliflower
Best fried salmon I’ve made yet, hands down. Turns out, according to Serious Eats, I’ve been cooking it too hot (so the skin wasn’t crisped up by the time the flesh was cooked) and cooking it on both sides equally (which dries out the flesh). The one in the picture cooked for almost 10 minutes, skin side down, at low-ish heat, then just 1 minute the other way up to colour the outside. It was nicely medium-rare through the centre and the skin had a good texture. I think I had the heat a little too low, though; the recipe calls for six minutes, but it simply wasn’t cooked enough at that time.
First time I made cauliflower this way, based on a different Serious Eats recipe. Dissect a head into florets. Make a paste of 4 cloves of garlic, 4 anchovies, salt, and 1/2 tsp chilli flakes. Add 4 Tbsp olive oil, mix, and toss through the cauliflower. Roast at 230 deg C for 25-30 minutes. It was delicious and simple, so I’ll be making that again.