香煎脆皮三文鱼 (Gordon Ramsay’s Crispy Salmon)

(Recipe source: http://gordonramsaysrecipes.com/09/gordon-ramsays-crispy-salmon/)

Ingredients:

• Salmon Filet
• Olive Oil
• Salt
• Coarse Black Pepper

Directions:

1. Take your filet of salmon, and roll it up, skin side facing out. Place the rolled up salmon filet on a cutting board, and score the skin crosswise about one half inch deep. Keep your cuts close together to get extra crispy salmon skin, and score the entire length of the salmon filet. Scoring the salmon filet prevents it from curling while cooking, ensuring it’s cooked nice and evenly.
2. Open each score and sprinkle salt into the cut. Glaze the top of the salmon filet with olive oil.
3. Heat a heavy skillet over med heat, and add olive oil when the pan is hot. Add the salmon, skin side down, as soon as the oil begins to lightly smoke. Keep your fingers on top of the salmon filet for a bit to keep it nice and flat. Season the top of it with salt, and don't touch it anymore! Watch the salmon, and turn it, when it has colored 2/3rds of the way up the filet. 
4. Once you have flipped the salmon, tilt the pan, allowing all of the remaining olive oil coat the bottom of the salmon for a nice evenly cooked salmon filet. Cook for another minute or so, watching the color. Remove the pan from heat, flip the salmon back to the skin side, and let it rest a minute.

Ingredients (Sauteed Potatoes):

• Potatoes
• Olive Oil
• Butter
• Salt & Pepper
• Herbs (Rosemary)

Directions:

1. Boil the potatoes in salted water for 4-5 min (I cooked 7 min). 
2. Heat a little oil in a pan and add the potatoes. Season with a little salt and pepper and add the rosemary (I don't have rosemary at home, I used Parsley flakes as replacement).
3. Saute until browned, add a knob of butter and saute for a further 1-2 minutes until golden and cooked through.

Ingredients (Sauteed Vegetables):

• Celery, cut into 1/2 inch pieces
• Cherry tomatoes
• Butter
• Salt & Pepper
• Herbs (Parsley flakes)

Directions:

1. Heat 1 tbsp olive oil in a medium skillet until it just starts to smoke. 
2. Add tomatoes, and season with salt and pepper. Saute, shaking pan frequently, until tomatoes soften and skins just begin to wrinkle, about 2 minutes. 
3. Stir in the celery and continue to cook until it is fragrant. Stir in the herbs, salt and pepper, then serve.