Keep it simple…SALMON

Skip to Simple Salmon Recipe

I’m intimidated by fish. There, I’ve said it.

I blame a tragic Long John Silver’s episode of my early childhood (don’t ask) for my fear of undercooked, “fishy” fish.  For those who are curious I DO like sushi rolls… but sashimi creeps me the heck out.

Despite my, admittedly, irrational fear of preparing fish (the mercury poison scare didn’t help either) I do LOVE eating it… and so I have committed to myself and to Keith (who would eat seafood every night if he could) that I will do my best to make a fish entree once per week.

In the past, I have approached salmon with an arsenal of spices, rubs, marinades, and gallons of lemon juice out of a fear of my fish being “too fishy.”  I think part of this is from growing up in a thoroughly land-locked state where reasonably priced fish is anything but fresh.  However, at the trusty Amish Market on the corner I can find very fresh Salmon fillets for $12.99 per lb (I know the price is ridiculous, but let’s just ignore it).

As a result of the “fresh factor” I felt comfortable following my good friend Laurie’s recommendation to “keep it simple [stupid]” when it comes to preparing Salmon.  I have to say, this recipe was FAST totally STRESS-FREE and HEALTHY (if you can believe it).

FUN FACT:  Salmon is one of the “moistest fishes”… meaning you don’t need much liquid in a pan to get some steam going over low heat.

Ingredients:

  • 2 1/2 lb Salmon Fillets
  • 2 tablespoons of lemon juice
  • 1 teaspoon olive oil
  • Salt to taste
  • Pepper to taste

What you’ll need to clean up afterward:

  • 1 sautee pan and lid
  • fish spatula

Step One: Pour one tablespoon lemon juice and olive oil into pan and put over medium-low heat, swirl liquids evenly across the pan.

Step Two: Place salmon fillets into pan.  Salt and pepper to taste and drizzle half the remaining tablespoon of lemon juice over the two fillets.

Step Three: Cover the pan with lid and let cook on medium low heat for eight minutes.

Step Four: Remove lid, flip fillets and repeat the seasoning from step two.

Step Five: Re-cover the pan with lid and let cook for 6-7 more minutes, or until cooked to desired texture (should be flaky and not “wet” in the middle”).

-Eat Hearty

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One Response to “Keep it simple…SALMON”

  1. ellie Says:

    Super! I love your writing and I love your ideas. You are such a talented booger!

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