Pan Seared Salmon
Salmon is always a crowd pleaser. This recipe may be a little different then other’s you may have tried because I use coconut oil. It keeps the moisture intact and adds a nice flavor kick! Be sure you don’t overcook it. Pairs nicely with a grain and some greens.
- 4 5 oz cut salmon wild Alaskan fillets about 1" thick with skins on
- 2 tbsp extra virgin organic coconut oil
- 1/4 tsp real salt
- 1/8 tsp black pepper ground
- 1/4 tsp turmeric
- 1/4 tsp onion powder
- 1/4 tsp garlic powder
- 1/4 tsp ginger powder
- 1/4 cup chives and/or rosemary; chopped; fresh is best
Bring the salmon to room temperature 10 minutes before cooking. If frozen, make sure it is completely thawed out. Preheat a large heavy skillet over low-medium heat for 3 minutes. Raise the heat to medium. Place all spices (in the order listed). Place the salmon, skin-side up in the pan (preferably non teflon). Place lid on pan. Cook until golden brown on 1 side, about 4 minutes. Turn the fish over with a spatula (I use wooden ones), and cook until it feels firm to the touch and the skin is crisp if desired, about 3 minutes more. Salmon is done when it flakes easily with a fork. I like it when it is a bit pink still in the middle of salmon and the skin is crisp.
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To Your Health,
All BareFood recipes are Corn Free, Soy Free, Wheat Free, Pork Free, Agave Free, Refined Sugar Free, Peanut Free, GMO Free, & Gluten Free. Promoting only organic ingredients, pastured raised/grass-fed/grass-finished meat and poultry, pasture raised organic dairy and eggs, healthy unrefined fats/oils.