Pan-Seared Salmon with Leeks and Black Pepper
What Started it all:
Salmon, Leek, black pepper, skillet
Get ready, you donkeys! We're about to cook a stunning pan-seared salmon dish that'll knock your socks off. It's simple, it's elegant, and it's bloody delicious. Follow these instructions to the letter and you might just pull it off.
Ingredients
- 4 salmon fillets (about 6 oz each)
- 2 large leeks, cleaned and thinly sliced
- 2 tbsp olive oil
- 1 tbsp butter
- Salt, to taste
- Freshly ground black pepper, to taste
- Lemon wedges, for serving
Instructions
- Pat the salmon fillets dry with a paper towel.
- Season both sides generously with salt and freshly ground black pepper.
- Heat 1 tbsp of olive oil in a large skillet over medium heat.
- Add the sliced leeks and a pinch of salt. Cook until the leeks are soft and starting to caramelize, about 10 minutes. Stir occasionally.
- In a separate large skillet, heat the remaining 1 tbsp of olive oil over medium-high heat.
- Once the oil is hot, add the salmon fillets skin-side down. Cook for 4-5 minutes until the skin is crispy and golden brown. Press down gently with a spatula to ensure even cooking.
- Carefully flip the salmon and add 1 tbsp of butter to the skillet. Cook for another 2-3 minutes, basting with the melted butter, until the salmon is cooked through but still moist.
- Divide the caramelized leeks evenly among four plates.
- Place a salmon fillet on top of the leeks.
- Finish with a squeeze of fresh lemon juice and an extra crack of black pepper.
There you have it, a perfect pan-seared salmon with leeks and black pepper. Simple, elegant, and packed with flavor. Don't screw it up, or I'll be on your case faster than you can say 'undercooked salmon'! Now get cooking and make it bloody perfect!