Salmon Gone Wild
Supper’s ready in 10 minutes.
Fish can be fabulous if you can dedicate just 10 minutes of your cooking time to it. I use wild sockeye salmon over farmed because of the lower calorie count and fat content, plus wild salmon is higher in mineral count - all bonuses.
Make sure your fish is completely thawed with all excess moisture pressed out with a cloth or napkin. You also need a great pan whether that’s a seasoned cast iron or your favourite nonstick go-to supper pan.
I used spices from my new collection from A Spice Affair, and the Salmon Seasoning turned out amazing with the perfect amount of crusting after pan searing— it’s made up of garlic, coriander, sea salt, mustard, black pepper, turmeric, natural flavours, cilantro, shallot, parsley, and thyme. I finished the fish off with a good squeeze of a fresh lemon and a quick turn of my salt & pepper mill!
Ingredients:
Wild sockeye salmon filet (skin on), thawed and patted dry
9” cooking pan (seasoned cast iron/nonstick)
1.5 tbsp olive oil
1 lemon, halved with seeds removed
Salmon Seasoning
Italian flat leaf parsley
Directions:
Place salmon on a plate skin side down and liberally sprinkle seasoning over the entire flesh of the fish. Set aside.
Wash and dry a handful of Italian flat leaf parsley and arrange on your serving plate. Set aside.
Heat pan on medium-high and add 1 tbsp olive oil. A cast iron pan will likely smoke a little — turn the heat down to medium and place the fish in pan skin side down.
Move the fish around to pick up the oil and allow it to cook for ~5 min. You’ll know it’s time to flip the fish when the edges appear cooked/an opaque pink.
Gently turn over the fish and place flesh side down. Add the remaining 1/2 tbsp of olive oil. Cook for 2-3min.
While the fish is cooking, gently peel off the skin and sprinkle seasoning to lightly cover the exposed side of fish. You can gently move the fish around to pick up the remaining oil in the pan.
Salmon is cooked once temperature hits 145°F. (The filet will easily break against the side of your fork and be an opaque pink in colour.)
Turn off the heat and carefully flip thevfish back over right sight up. A crust will have formed on this side of the fish.
Finish with a lemon squeeze and salt and pepper to taste. (I usually go with a pinch of each.)
Transfer to your prepared plate, serve and enjoy!
Note: Don’t be afraid to eat your garnish! The parsley leaves taste great and give the salmon an extra pop of freshness.
