Tonight's Dinner - Red Meat Alternative - Salt and Pepper Salmon

The g/f has done this a couple of times for me. I'll be trying to replicate it tonight on my own. It's absolutely delicious.

Ingredients:
1 large salmon filet, skin on
olive oil
sea salt
pepper (fresh ground is better)

Directions:
Prep:
-oil both sides of the salmon filet
-salt and pepper to taste

Cooking:
-Heat skillet (cast iron preferred) to very high heat
-Add olive oil to cover pan (I suppose you could use coconut oil if you prefer)
-Place filet in pan, skin side down. Allow to sizzle for 3-4 minutes, based on thickness
-Flip the filet to skin side up. Cook for an additional 2-4 minutes until fish is just past medium rare and moving into medium. Don't overcook
-While the filet is cooking skin-side down, peel the skin off (1 swipe if possible and set aside)
-After your filet is done, return the skin to the hot skillet and heat until crisp, then remove from pan

Voila - you've just made salmon skin bacon. It's delicious!
Break into chunks or crumble over your salmon.

Serve salmon with lemon if desired.

Simple, healthy, and very tasty.

Sounds good, I prefer mine grilled, little lemon juice, thyme, and onion powder. grill over charcoal medium (cast iron grates) heat both sides about 6-7 minutes. Serve with wild rice, or cous-cous, light white wine, grilled aspargus, Yummmm.

Sounds delicious ............if you like fish

sounds delicious...

If I could afford salmon... =)


$8/lb for salmon vs $2/lb of chicken/pork loin... or $2.50/lb for sirloin...


Cost prohibitive for me, sadly.

It is spendy. I got a bulk buy hookup though - $61 for 10.5 pounds wild caught. Some service trade in there as well (bike wrench work).

I'm Catholic, it's a Lenten Friday so no sirloin or pork for me.

Pork chops have become a big part of my rotation since adopting Primal. I have a really good recipe there as well I can post - pan seared chops with a yogurt-mustard sauce over wilted kale.

Even if you don't like fish, I'll bet you'd like this. We recently cooked for 2 non fish lovers who thought this recipe was wonderful.

Really now. I may give it a try. My son would eat it even if I didn't like it.

It's pretty good. Bring the filet to room temp prior to the sear or you'll end up rare. Rare might be OK if you're a sushi fan, but not for a fish skeptic.

The salmon skin bacon (or would salmon rind be more appropriate?) was frickin' good.

Big thing is to just let the fish set once it's in the pan. Don't move it around. Let it cook peacefully

Highly likely you'll set off your smoke alarm with this recipe

I have had salmon every which way, but raw is best. It needs to be frozen first, but once it is thawed try a piece. It is more like fruit than meat. If you don't like it, go ahead and cook it. If you do, throw it back in th fridge and get some stuff for sushi.

I like salmon raw as well. In fact, I prefer it as sashimi - no need for rice and seaweed

We need to start a fitness dinner pic thread.

Your dinner sounds great, I have found I like salmon pretty much anyway it is prepared as long as it is done correctly.

I'll start...

Fatness dinner for tonight:




oooooohhhh.... you said FITness...

I do something similar. I take a cast iron pan and heat it with canola oil and sprinkle kosher salt in the pan, laying the filets on top of the salt. Then I sprinkle lemon pepper seasoning, black papper, dill weed and just a touch of kosher salt on top. Fry it for 5 minutes to crisp the skin, then toss it in the oven at 450 degrees for 10-15 more minutes. I may put a few capers on top, too.

That's what I'm talking about!

Plus it is a LOT less work...

I was finally able to find some skin on salmon! No easy task around here.



The smoke alarm did go off....all of them



I'm sure it was a bit over done for most peoples taste but I really enjoyed the fish.

I will be cooking it again and like I mentioned earlier I am not a fish lover.

Thanks for the recipe!

Awesome! Glad you enjoyed the recipe and tried something new.

Have you tried salmon on a traeger?

Only had it smoked when eating out

Its the only way I'll cook fish anymore. Much more flavor and doesnt dry out like it does on a skillet.

I have grilled a couple types of fish on cedar planks before...it turned out ok for being fish.

the recipe i posted results in a very moist fish if you don't overcook it. i typically do 3 min/side, maybe 30-45 seconds more for a really thick fillet. medium rare to medium. this is not a slow cook recipe

Check out a few post up....it actually was

Nothing new here really, just another reason to buy grass fed/free range/wild whatever meats.
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