Pan-fried salmon

On this rare occasion; fish made our weekly grocery list. (cheers to Hon for driving me shopping this morning, I couldn't have managed on my own). Seafood; together with fresh berries and exotic fruits, are considered luxury items in our household. I shot almost $30 above our weekly $25 per person budget this week, *guilty*. We all agreed to pitch in a little extra as fish was a refreshing change from our usual pork and chicken.
I went through a variety of prawns, crab, whole fishes, fillets and chunks through a glass display at the fishmongers. The salmon looked particularly fleshy, pink and attractively delicious. I purchased a thick 0.5kg slab; got home, and cooked it immediately for lunch!
Eating salmon is popular for being nuitricious and good for you. It contains high protein and Omega-3 fatty acids (polyunsaturated fats that have been linked to numerous health benefits). These "good fats"” are most concentrated in salmon and other fish with high oil content. However there is an anti-fishing website which begs to differ. Top 10 reasons to not eat Salmon.
Here's what I did:

Slice slab of salmon length wise into 3 sections (approx. 2 inches thick). Marinade with 2 tsp kikoman Soysauce + 1tsp mirin + 1 clove garlic (peeled, squashed and roughly diced) + good dash of blackpepper + 1 tsp lemon juice. Leave aside in the refrigerator for at least 30 minutes.

Dressing:

2 tbsp sugar
3 tbsp chilli sauce
1 tsp lemon juice
1 inch cube ginger cut into thin strips
1 clove garlic finely diced
1 large red chilli sliced thinly

Microwave all ingredients on high for 60 minutes, stirring occasionally. Set aside while you prepare the fish

Gently place the salmon peices into a heated non stick pan. Pan fry on low heat till they turn a lovely shade of peach. (smearing the pan with oil is optional as the fish has natural oils, however you can have a drizzle of sesame if you like). Increase stove heat and gently flip salmon pieces over with thongs. Cook for another 5-8 minutes until skin turns crisp and fish is just ready. Serve with rice and asian greens (I had mine with baby bokchoy stirfried with oyster sauce). Spoon chilli ginger dressing on top.
Despite what I've read from the Anti-fishing organization on Salmon, I must admit, the fish was delicious and satisfying!