I don’t know about you, but after all of this (delightful) meat over the holidays, I sure have been craving some seafood.
Ah. That’ll do. After a stupendous day of hiking about Forest Park in Portland, I was hungry. And hungry for something satiating, but not extraordinarily filling. As I moseyed my way into New Seasons market around dusk, a certain Chinook Salmon filet caught my eye, and I, in turn, caught it, right in my shopping basket, and took it home tonight to prepare with some shaved brussel sprouts (Cavolo e Seme di Lino), a baked sweet potato, and some Italian vino (Vignalta Venda Rosso).
Here is a no-fail salmon recipe… not exclusive to post-holiday recovery.
-Dairy-, Gluten-, Nut-, Soy-, Corn-, and Shellfish-free!-
1 pound salmon, boned, cut into 4
1/2 tsp. sea salt
1/2 tsp. dried tarragon
1/2 tsp. paprika
2 tbs. high heat oil
+4 lemon wedges to serve
Preparation time: almost nonexistent
Cook time: about 7 minutes
1. Pre-heat oven to 475 degrees Fahrenheit. Rinse and thoroughly pat dry salmon. Season with salt, tarragon, and paprika.
2. Heat oil over high heat in large, oven-proof saute’ pan. (Large enough so that each piece of salmon can fry without touching. If one pan is not large enough, use two. Avoid Teflon.) Once oil is hot, but not smoking, drop salmon filets, skin-side down. Sauté about 2 minutes, or until bottom is loose from pan and crisped golden brown. Flip filets, and sear for about 45 seconds, or until top flesh just starts to turn opaque. Pop entire pan in the oven, and cook for another 4 minutes for medium-well, or longer for well-done.
3. Remove from oven, let sit one minute, and serve with a baked potato of choice or rice, and a salad. (Might I recommend the shaved brussel sprout “Cavolo e Seme di Lino”?)