Monday, January 10, 2011

One Pan Salmon

Here's one more easy frying pan and salt kind of dish you can make that tastes like a million bucks. I adapted this from the king of fast and good, Mark Bittman, who roasts chicken this way.

Roast Salmon
Feeds 3, or 1 for several meals

Fillet of Salmon, about 1 lb.
sea salt
olive oil

Rub a cast iron frying pan with olive oil and put it in the oven, shelf at least 8-10 inches under the flame. When the oven is to temperature, put salmon, skin side down, in pan and sprinkle with sea salt. Roast 5-7 minutes, depending on thickness. I like salmon dark pink in the middle, but not rare; I test it when it starts to flake by inserting a knife into a thick area, add two minutes at a time until desired.

        Spritz with lime, if you like. I served it with spinach souffle and root veg mash topped with glazed mushrooms, all easy, healthy recipes that only taste rich! f leftover, warm and top with arugula or any salad greens, chopped veg,  dried fruit or nuts and vinaigrette for a hasty tasty lunch.

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