It was an ordinary day when I found a piece of fresh salmon in the fridge, with nothing prepared for dinner. I wasn't in the mood for complicated recipes, so I opted for a quick option: marinated salmon, pan-fried, with sautéed vegetables on the side. It didn't take long, and I didn't need any hard-to-find ingredients. This recipe has become a go-to for me because it's straightforward, tasty, and requires minimal effort.
Quick Info
Total Time: 1 hour and 15 minutes (includes marinating)
Preparation Time: 15 minutes
Cooking Time: about 15 minutes (for salmon and vegetables)
Servings: 1
Difficulty: easy
Recipe Type: quick dinner, everyday meal
Ingredients
Salmon:
- 1 fresh salmon fillet
For the marinade:
- 1 tablespoon balsamic vinegar
- 1 pinch fish seasoning
- 1 pinch dried basil
- 1 pinch dried mint
- pepper, to taste
- 50 ml white wine
Before frying:
- a dash of ground ginger
- a dash of lemongrass (optional, if you have it)
Sautéed vegetables:
- 1 carrot
- 1 zucchini
- 1 red bell pepper
- 1 tablespoon olive oil
- salt, to taste
- pepper, to taste
Instructions
1. Prepare the marinade.
In a bowl, mix balsamic vinegar, white wine, fish seasoning, basil, mint, and pepper. There's no need for salt at this stage.
2. Wash and dry the salmon fillet.
Place the fillet in a spacious dish, pour the marinade over it, and ensure it's well covered. Let it sit in the fridge for an hour. If you have time, you can flip the salmon halfway through, but it's not essential.
3. Meanwhile, prepare the vegetables.
Wash and peel the carrot, zucchini, and bell pepper. Cut them into thin strips, julienne style. They don’t have to be perfect, but the thinner they are, the quicker and more evenly they sauté.
4. Take the salmon out of the fridge after the marinating time.
Before placing it in the pan, sprinkle it with a dash of ginger and a dash of lemongrass. You can skip these if you don’t have them, but they add a fresh note.
5. Cook the salmon.
Heat the pan (ideally a dry cooker, but any non-stick pan will work). Place the salmon directly in the hot pan without oil. Let it cook for about 3-4 minutes on each side until it develops a crust, but be careful not to dry it out too much.
6. Sauté the vegetables.
While the salmon is cooking, heat a wok or large pan and add a tablespoon of olive oil. When the oil is hot, add all the sliced vegetables. Sauté over high heat for about 4-5 minutes, stirring frequently, ideally shaking the wok if needed. Don’t let them cook too long; it’s fine if they remain slightly crunchy.
7. Serve.
Transfer the vegetables to a plate, sprinkle with salt and pepper to taste. Add the salmon on top or beside the vegetables. Serve hot.
Why I make this recipe often
This is the recipe I choose when I want something healthy, quick, and without spending too much time in the kitchen. The marinade brings out great flavor in the salmon even if you don’t have the fattiest fillet. The julienne vegetables sauté in just a few minutes and don’t create much mess. It’s perfect for a light main course.
Tips and Variations
Tips
- Don’t cook the salmon too long; otherwise, it will dry out quickly. 3-4 minutes on each side is enough for a thick piece.
- If you don’t have a dry cooker, use a thick, non-stick pan.
- Before cooking the vegetables, let them sit on paper towels to dry as much as possible to avoid watery sautéing.
- Use dry white wine, not sweet, for the marinade.
Substitutions
- You can use salmon fillets if you don’t have a steak, but adjust the cooking time (it will be a bit shorter).
- If you don’t have special fish seasoning, use a simple mix of salt, pepper, and a bit of thyme or dill.
- Balsamic vinegar can be replaced with white wine vinegar, but it will lack the sweet note.
- Ginger and lemongrass can be omitted without changing the essence of the recipe.
Variations
- You can add green onions or mushrooms to the vegetables if you like.
- For a more intense flavor, sprinkle some fresh basil or mint leaves on top at the end.
- If you want to vary the type of fish, trout fillets also work well.
Serving Ideas
- It’s great on its own, with the vegetables on the side.
- For a heartier meal, you can add plain rice or quinoa.
- It also pairs well with a slice of toasted bread.
Frequently Asked Questions
1. Can I marinate the salmon for more than an hour?
Yes, you can leave it for up to two hours. I don’t recommend more than that, as it can affect the fish's texture due to the vinegar and wine.
2. Is it okay to sauté the vegetables before the salmon?
Yes, if you want to serve everything hot at once, you can sauté the vegetables and keep them covered until the fish is ready.
3. What if I don’t have basil or mint?
You can omit them or use other dried herbs, but the flavor will be slightly different.
4. How can I tell when the salmon is done?
The flesh should be opaque and flake easily with a fork, but still juicy inside.
5. What white wine should I use for the marinade?
Any dry white wine works well; avoid using sweet wine.
Nutritional Values
Estimated for one serving (1 piece of salmon steak + sautéed vegetables):
- Calories: 350-400 kcal
- Protein: 30-35 g
- Fat: 18-22 g (depending on the type of salmon)
- Carbohydrates: 12-16 g (from vegetables)
Values are approximate and may vary depending on the thickness of the salmon fillet and the amount of oil used for the vegetables.
Storage and Reheating
The dish is best enjoyed fresh. If you have leftovers, you can store the salmon and vegetables in separate containers in the fridge for up to 1 day. I do not recommend reheating the salmon in the microwave, as it changes its texture. You can eat the leftovers cold as a salad or gently heat them in a pan over low heat. After more than a day, the cooked salmon loses its flavor and can dry out.
Quick Info
Total Time: 1 hour and 15 minutes (includes marinating)
Preparation Time: 15 minutes
Cooking Time: about 15 minutes (for salmon and vegetables)
Servings: 1
Difficulty: easy
Recipe Type: quick dinner, everyday meal
Ingredients
Salmon:
- 1 fresh salmon fillet
For the marinade:
- 1 tablespoon balsamic vinegar
- 1 pinch fish seasoning
- 1 pinch dried basil
- 1 pinch dried mint
- pepper, to taste
- 50 ml white wine
Before frying:
- a dash of ground ginger
- a dash of lemongrass (optional, if you have it)
Sautéed vegetables:
- 1 carrot
- 1 zucchini
- 1 red bell pepper
- 1 tablespoon olive oil
- salt, to taste
- pepper, to taste
Instructions
1. Prepare the marinade.
In a bowl, mix balsamic vinegar, white wine, fish seasoning, basil, mint, and pepper. There's no need for salt at this stage.
2. Wash and dry the salmon fillet.
Place the fillet in a spacious dish, pour the marinade over it, and ensure it's well covered. Let it sit in the fridge for an hour. If you have time, you can flip the salmon halfway through, but it's not essential.
3. Meanwhile, prepare the vegetables.
Wash and peel the carrot, zucchini, and bell pepper. Cut them into thin strips, julienne style. They don’t have to be perfect, but the thinner they are, the quicker and more evenly they sauté.
4. Take the salmon out of the fridge after the marinating time.
Before placing it in the pan, sprinkle it with a dash of ginger and a dash of lemongrass. You can skip these if you don’t have them, but they add a fresh note.
5. Cook the salmon.
Heat the pan (ideally a dry cooker, but any non-stick pan will work). Place the salmon directly in the hot pan without oil. Let it cook for about 3-4 minutes on each side until it develops a crust, but be careful not to dry it out too much.
6. Sauté the vegetables.
While the salmon is cooking, heat a wok or large pan and add a tablespoon of olive oil. When the oil is hot, add all the sliced vegetables. Sauté over high heat for about 4-5 minutes, stirring frequently, ideally shaking the wok if needed. Don’t let them cook too long; it’s fine if they remain slightly crunchy.
7. Serve.
Transfer the vegetables to a plate, sprinkle with salt and pepper to taste. Add the salmon on top or beside the vegetables. Serve hot.
Why I make this recipe often
This is the recipe I choose when I want something healthy, quick, and without spending too much time in the kitchen. The marinade brings out great flavor in the salmon even if you don’t have the fattiest fillet. The julienne vegetables sauté in just a few minutes and don’t create much mess. It’s perfect for a light main course.
Tips and Variations
Tips
- Don’t cook the salmon too long; otherwise, it will dry out quickly. 3-4 minutes on each side is enough for a thick piece.
- If you don’t have a dry cooker, use a thick, non-stick pan.
- Before cooking the vegetables, let them sit on paper towels to dry as much as possible to avoid watery sautéing.
- Use dry white wine, not sweet, for the marinade.
Substitutions
- You can use salmon fillets if you don’t have a steak, but adjust the cooking time (it will be a bit shorter).
- If you don’t have special fish seasoning, use a simple mix of salt, pepper, and a bit of thyme or dill.
- Balsamic vinegar can be replaced with white wine vinegar, but it will lack the sweet note.
- Ginger and lemongrass can be omitted without changing the essence of the recipe.
Variations
- You can add green onions or mushrooms to the vegetables if you like.
- For a more intense flavor, sprinkle some fresh basil or mint leaves on top at the end.
- If you want to vary the type of fish, trout fillets also work well.
Serving Ideas
- It’s great on its own, with the vegetables on the side.
- For a heartier meal, you can add plain rice or quinoa.
- It also pairs well with a slice of toasted bread.
Frequently Asked Questions
1. Can I marinate the salmon for more than an hour?
Yes, you can leave it for up to two hours. I don’t recommend more than that, as it can affect the fish's texture due to the vinegar and wine.
2. Is it okay to sauté the vegetables before the salmon?
Yes, if you want to serve everything hot at once, you can sauté the vegetables and keep them covered until the fish is ready.
3. What if I don’t have basil or mint?
You can omit them or use other dried herbs, but the flavor will be slightly different.
4. How can I tell when the salmon is done?
The flesh should be opaque and flake easily with a fork, but still juicy inside.
5. What white wine should I use for the marinade?
Any dry white wine works well; avoid using sweet wine.
Nutritional Values
Estimated for one serving (1 piece of salmon steak + sautéed vegetables):
- Calories: 350-400 kcal
- Protein: 30-35 g
- Fat: 18-22 g (depending on the type of salmon)
- Carbohydrates: 12-16 g (from vegetables)
Values are approximate and may vary depending on the thickness of the salmon fillet and the amount of oil used for the vegetables.
Storage and Reheating
The dish is best enjoyed fresh. If you have leftovers, you can store the salmon and vegetables in separate containers in the fridge for up to 1 day. I do not recommend reheating the salmon in the microwave, as it changes its texture. You can eat the leftovers cold as a salad or gently heat them in a pan over low heat. After more than a day, the cooked salmon loses its flavor and can dry out.