Have you ever thought of combining two types of fish in one pan? That had never occurred to me until today, when my fridge was completely empty, except for… one salmon fillet and one tuna fillet. I thought I could make something out of it, and I thought right. I love both fish separately, but combined they’re a bit like the yin and the yang. They totally complete each other in a very obvious yet novel way. Loved it.
I served it with a side of rice and arugula and an olive oil-lemon dressing, sprinkled with a bit of fresh chives, and it was the freshest, simplest, tastiest meal that could come out of an almost empty fridge.
If you’re wondering why I had two fish fillets and nothing else in my fridge (it is a legitimate question, though probably not among your top 3 for the day), stay tuned, I’ll show you a very exciting project involving lots of raw fish (wink wink) very soon.
Pan-seared tuna and salmon
Prep time: 5 minutes
Cooking time: 10 minutes
- 1 salmon fillet
- 1 tuna fillet
- 1 tbsp olive oil
- 1 tsp fresh chives, chopped
- juice of 1/2 lemon
- 2 cups cooked rice (to serve)
- 2 cups arugula (to serve)
- 1 tsp olive oil (to serve)
1. Heat the olive oil in a skillet over medium-high heat. Add fillets when the oil is very hot, then sear 2-3 minutes on each side. Remove from skillet, and cut each fillet into thick slices.
2. Place the rice and arugula on a plate. Place the sliced fish on top of it. Dress with lemon juice and olive oil. Sprinkle with the chives, serve immediately or refrigerate.
- The warm fish/cold salad combination works great, so my advice is cook the fish right before serving.
- Add the dressing at the last minute or the greens will wilt.
Source: clementinecuisine original.