Tuesday, March 29, 2011

"Gourmet" Salmon

Now, I am all but gourmet but this salmon is SO gourmet... meaning it is SO SO SO delicious!  But oh so simple and quick!  Really, give it 15 minutes to be on your plate.

Ingredients: 
Salmon ( I buy this individually wrapped "steaks")
Fish & Seafood Seasoning I HIGHLY recommend Spade L Ranch. In my area I find it in Smiths or Albertsons 
Sesame Seed Oil (near the asian food in any grocery store) 

Here is a link to find this amazing seasoning in your area. No, I'm not being reimbursed at all for this I just REALLY like every one of their seasonings!  Click here to find it Spade L Ranch Seasonings
 If you are like me, for whatever reason I have a terribly hard time getting my meat out of the freezer in the morning to thaw it out for dinner and always end up doing it the speedy quick "not recommended" way.  With fish you NEVER want to defrost it in the microwave!  Grab a large bowl, place the fish in it and fill it with luke warm to cool water.  Do not use hot water.  The hot water can cook the fish instead of thawing.  You can thaw a chunck of fish in about ten minutes doing it this way... you may want to add new luke warm water a few different times to speed the process up even more.

Season one side of the salmon.  With this seasoning it takes about 1 1/2 Tablespoons.  Really just a guess though.
 Now drizzle about a Tablespoon of Sesame Seed Oil into a frying pan... this oil has loads & loads of flavor so go easy.  If you think you need more while the fish is cooking I would probably use some olive oil.
 Heat the pan on a medium high heat.  Let it get good and hot before you place the fillets in it.  For beauty purposes set the salmon in with the seasoned side up.
 Depending on the thickness you should let these cook for about four minutes on this side before turning.  You can check the ends to see how it's cooking.  As it cooks the meat will become a light/pale pink.  Wait to turn it until it is just more than half way up.
 To make sure it is thoroughly cooked; check the ends once again it should be that pretty pink color throughout.  Also, it should flake when a fork is inserted into it and pulled back a bit with the grain of the meat.  You do not want to over cook fish, stay close!
Serve with this Pecan Rice  and Cheesy Green Beans.

Thanks!

2 comments:

Sara said...

Ohhhhh This looks SOOOOOO yummy! Sooooooo yuummmmmmyyyyy!

Lark (SparkyLarky) said...

oh I am so glad you joined onto
"Made it on Monday"

I hope you join in often! :)

My husband loves fish...and I am always on the look out for easy recipes