Grilled Salmon, Chickpea, Quinoa and Kale Salad with Tasty Tahini Dressing
If you are new to cooking salmon, heres a great little resource for pan-frying a really good bit of fish----> http://www.thekitchn.com/how-to-cook-perfect-salmon-fillets-230150 I would recommend using this method for most fish and meats. Bringing seafood or meat to room temperature before cooking and using a hot pan is key for ensuring your protein doesn't 'seize' up and go tough while cooking. Also, I recommend resting EVERYTHING before you serve it. Most people know to rest meats like beef and lamb but not many people know that fish and chicken also require a good rest time to ensure tenderness and juiciness. Always cook the side you intend to serve facing up first (chef trick), and if you are a fan of crispy salmon skin then ensure you salt the skin (just like you would crackling) and cook it first in a good bit of oil. As you can see from my images, I didn't serve skin side up as we passed on the skin this time- but it always adds a nice bit of crunchine