I call it…
Charcoal salmon with very good looking veggies and rice sprinkled with more charcoal stuff. I don’t want to insult.
First of all, salmon skin on with some salt in a cold pan with a bit of preffered oil, heat it till you got a bit of coloration (turning white) on the side, turn it, leave it for a minute and if the browning on the skin is not to your likings (you can scrape with a knife to hear if the skin is crispy),…turn it again and leave it for 30 seconds on medium heat…and that is it, fish don’t need much cooking. You had your pan on a too high temp imo.
That’s fair. The salmon i do at high temp then lower immediately and broil in a marinade (soy sauce and rice wine and yuzu).
The charcoal stuff is black ginger that the salmon was cooked with.
