Salmon fried in Red wine with Herbs
This is not the way that most folks would think to cook a whole Salmon. Normally frying is what you do to a lump of cod and not worthy of the king of fish.
However, the following recipe really helps to bring out the subtle flavours of the fish.
You will need:
Whole Salmon. (See my comments on the choice of fish on my baked salmon recipe page.)
Herbs du Provence
Salt and Pepper.
And, this is what you do!
Open the beer.
Clean the salmon and slice it in two so that you have a left hand side and a right hand side. With salmon, many people slice across the fish to make "steaks" but I prefer this cut.
Trim the fins and place the fish in a pan with a little oil and a glass of red wine and fry gently turning occasionally and adding a sprinkling of herbs and pepper and a little salt. Fry until the fish is cooked all the way through and has gone a uniform light, opaque pink and takes on a flaky texture.
It depends on the thickness of the sides of the fish but this seems to take about twenty minutes when I do it.
Finish the beer and that's it.
Well, if I am alone, I just eat the whole fish and finish the bottle of red wine but, if you have company, try it with a green salad sprinled with a few walnuts and extra bottles of wine as required.