Here’s a deliciously quick and easy recipe for Pan Seared Salmon that you need to make because:

1. You need to eat more fish.
2. Salmon is good for you.
3. 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!

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Like this Pan Seared Salmon recipe? Here are more great fish and seafood recipes!

Seafood Cioppino

Ginger Garlic Fish in Banana Leaves

Seafood Gumbo

Have you ever spent hours and hours cooking something deliciously marvelous on the stove only to turn your back for ONE SECOND and find it’s burned? Stuck to the bottom of the pot burned? Two-day-soak burned?

Yep. That’s happened to me, too. Notice the past tense. HAPPENED. Never will again because I’ve got a Pauli Cookware stockpot.

“What,” you say. “a pot that keeps you from burning your food?” (I’m blaming the pot… did you catch that?)

Yes… that’s EXACTLY what I’m saying.

I met Paul Scioscio, the inventor of Pauli Cookware, at the Housewares Show earlier this year. I honestly didn’t believe what he told me: I could leave a pot on the stove for hours and never have to stir or worry that its contents would burn. He sent me one and I tried it out…

Now I believe.

Pauli Cookware has a patented 7-layer commercial grade stainless steel and aluminum bottom that wraps around a hermetically sealed oil chamber. The oil heats up and distributes the heat evenly, so your food cooks without burning.

Here’s a demo:

Because of the way the pot is made, you can’t cook on high heat… that means no frying or sautéing. I thought this might be an issue when searing meat for a stew, but the bottom of the pot still gets hot enough to deliver a nice brown color.

You have to wash the Pauli pot by hand, but I don’t put my cookware in the dishwasher anyway (you shouldn’t either!). Pauli Cookware comes in 3 generous sizes: 7 quarts, 11 quarts and 16 quarts. It works on all cooktops, including induction.

I’m always looking for help in the kitchen, and for ways to avoid “operator error”… like burning something. In that regard, my Pauli Pot’s got my back!

If you’d like to order your own Pauli Pot, click on the link on my sidebar! Tell them Mama sent you! I’ll have some really fabulous recipes using my Pauli Pot over the next few months.