The quality of salmon you get in Australia beats any salmon you can get hold of in Malaysia hands down (unless you buy it in wholesale or own a Japanese restaurant). To see the bright orange hue on the piece of salmon and vision back at the dodgy murky orange pieces you get in the Jusco or Tesco supermarket, brings a shiver.
Call me spoilt but it would be a tall order to ever eating salmon in Malaysia again unless it is of sashimi quality from a restaurant.
Now most restaurants in Malaysia cook salmon to a pink orange, which usually means well done to the core. Whether it was a mistake or intentional by the chef to serve me a piece of salmon with a raw centre on this particular meal, since then the Wife and I have enjoyed eating salmon with a raw sashimi-like core (if our salmon pieces were fresh of course).
Go inside Queen Victoria Market and you will usually be greeted with the most vibrant coloured salmon on display and there usually cost between AUD 21-26 per kg, convert that and that is less than what i would pay in an Isetan supermarket in Malaysia.
Usually i pan fry the salmon with some salt and pepper or after a marination of teriyaki sauce. Serve with a side of vegetables and you are good to go.
This was done with some teriyaki sauce and braised eggplant.
This was a simple salt and pepper pan fry served with some frozen peas topped with a bit of butter and parmesan cheese.
Cooking time to achieve that raw centre is usually 3 minutes on each side on medium heat compared to 6-7 minutes on each side, depending on the thickness of the salmon that you have purchased. Judging from the pictures above, a standard portion in Australia is usually 2-3 inches thick.
Touch wood, i haven't had any stomach problems eating it this style so i intend to continue.
How about you though, how do you like your salmon cooked?