Thursday, February 25, 2016

Crispy Seared Salmon

I posted a picture of my dinner last night and received a few questions on how I made it. I love being asked questions like that, keep them coming! It always surprises me when spontaneous food posts cause more traction than when planned!

I have a love/hate relationship with salmon. I want to love it! I've had it many times and enjoyed it but then takes a not-so-good experience to make my nose turn up to it again.

I decided to buy different types of seafood this week to switch up my go-to protein sources like chicken, pork, and beef. I love seafood for quick weeknight meals and ended up having salmon two nights in a row, rather than saving the extra filets in the freezer for next week.
Sesame crusted tuna from Saturday night
Fish tacos with avocado, lime juice, pineapple salsa, and chipotle yogurt slaw from Monday night,
Similar to my {perfect filet} method, it's really important to pat the salmon dry with a paper towel. If the fish is wet it will likely steam instead of giving you that nice crispy crust. 

Seared Salmon
6-8 oz salmon filet, skin on or off
Salt and pepper
Favorite seasoning blend ( I used cajun seasoning last night and herbs de Provence tonight)
1tbl coconut oil  (or olive oil, whatever you prefer)
Oven safe nonstick pan

Preheat your oven to 450 degrees.

Pat the salmon dry with paper towel. 

Season lightly with salt, pepper, and a spice blend. 

Preheat your pan over medium high heat until light wisps of smoke appear. 

Add the coconut oil and swirl to coat the pan evenly. Add the salmon, presentation side down! If you are serving with the skin side up that would be your "presentation side". If you're taking the skin off then sear with the flesh side down. I like to sear the flesh side first but keep the skin on. It's so much easier to remove the skin after its cooked!

Sear for 2-3 minutes or until it's golden brown. Flip the fish carefully and cook on the other side for another 2 minutes. Stand back when the skin hits the hot pan! It'll spit hot oil around and you don't want to get burned, that'll leave a mark.
Transfer the pan to the oven and continue cooking for 6-10 minutes. 
I don't particularly enjoy eating the skin but I will tell you, it was so crispy, it actually could have been picked up and eaten like a potato chip. I had a bite, just to test this theory of course! 
Last night I served this with sesame brown rice, a nice arugula salad with avocado and tomato, and a healthy drizzle of Sriracha.
Tonight I served it with an arugula salad with quinoa and tomatoes with a drizzle of fresh chimichurri sauce. 


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