Ingredients
2 tablespoons olive oil
4 each scallions, spring or green onions
1 each salmon steaks
1 x dill weed fresh
1 wedges lemon
Method
Sources
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dataset
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RecipeNLG
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Elegant simplicity — Middle Eastern and Mediterranean flavors, easy execution
Adjustable stand — hold cookbook or tablet at eye level while cooking
Long oval pan with rack — poach whole salmon, trout
Seasonal cooking journal — beautiful, personal, ingredient-driven
Accessible Ottolenghi — Mediterranean-Middle Eastern vegetable-forward
As an Amazon Associate, Foodgeist earns from qualifying purchases.
Elegant simplicity — Middle Eastern and Mediterranean flavors, easy execution
Adjustable stand — hold cookbook or tablet at eye level while cooking
Long oval pan with rack — poach whole salmon, trout
Seasonal cooking journal — beautiful, personal, ingredient-driven
Accessible Ottolenghi — Mediterranean-Middle Eastern vegetable-forward
As an Amazon Associate, Foodgeist earns from qualifying purchases.
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Pour oil into medium-size heavy frying pan over medium heat. Wash and trim onions and add to pan. Season salmon with salt and pepper and add to pan. Fry until crusty and cooked through (about 10 minutes depending on thickness) but not overdone. Check for doneness by inserting small knife in center; flesh will have changed from dark pink to pale pink. Sprinkle with dill, if used. Transfer to plate, serve with lemon wedge.