As you well know by now, Friday night is often Salmon night. As you also know, I gravitate often to Mexican spices. Salmon is such a sturdy fish. The salmon holds up so well to the Mexican spices. This dish is perfectly rounded out with a topping of herbs from the Chimichurri and made hearty by serving it on poblano mashed potatoes.
I can’t believe that I can write about a recipe this well designed and to think that I actually made this recipe. As my style continues to develop, I am going beyond just carrying one flavor through each component of the dish. I am actually thinking about how components compliment one another. In this case, my Mexican Spiced Salmon is topped with Chimichurri and served on poblano mashed potatoes. In addition to the complimenting flavors, there are great textures in this dish.
I know there are differing philosophies on preparing fish skin side up or down. After experimenting with both approaches, I have found the best method for cooking fish is to begin with the flesh side down and finish heating through on the skin side. This cooking method gets a nice char on the flesh, and then, the cooking on the skin side holds in the moisture.
Salmon Added to the Skillet.