Here’s a deliciously quick and easy recipe for Pan Seared Salmon that you need to make because:
- You need to eat more fish.
- Salmon is good for you.
- You need to cook more and quit eating so much crap.
Now that the kids are off the payroll, there are times when I come home and I’m so exhausted all I want to do is grab a bag of chips and salsa and see what’s on Netflix. You too? Thought so.
Ok. That’s what I want to do, but I don’t because eating like that is a very slippery slope. You start with the salsa and chips and the next thing you know you’ve got a spoon in a tub of ice cream. And then the ice cream is gone.
I like this recipe for Pan Seared Salmon because after I sear the fish, I sauté fresh kale or spinach with a little olive oil and whatever condiment I have on hand (right now I’m really digging Mother-in-Law’s Gochujang Sauce). Balsamic vinegar is nice, too, or even just a squeeze of lemon and a little salt.
One other thing: while the recipe calls for searing salmon, you can use whatever fish you like (or is on sale). You’ll have to adjust the cooking time of the fish depending on the thickness, of course. Use a metal spatula to flip the fish (it will be easier to turn and you’ll preserve the nice crust).
Now put those chips away and make yourself a quick and easy dinner. And, please, put that ice cream in a bowl!
Pan Seared Salmon
prep: 15 minutes
cook: 10 minutes
2 6-ounce salmon fillets, about 1¼-inch thick
½ teaspoon salt
½ teaspoon pepper
1 teaspoon olive oil
let’s get to it…
Sprinkle the salmon fillets with salt and pepper; set aside.
Heat the oil in a large nonstick skillet on medium-high heat for 1 to 2 minutes or until the oil starts to shimmer.
Place the salmon, flesh-side down, in the skillet and cook without moving for 3 minutes.
Turn the salmon carefully and cook until firm, about 2½ to 3 minutes.
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