Mixed Greens Blog

Mixed Greens Blog
Living Sustainably in the Pacific Northwest


Simple Salmon

This is my new favorite way to cook a piece of fish. It is much easier than setting up the grill and in some ways is even more delicious. Last weekend I bought a piece of Keta Salmon from Loki Fish at the University Farmer’s Market. It came vacuum-packed and frozen in convenient portions generous enough for 2 people. Take it out of the freezer and put in the refrigerator a day before you want to eat it.Preheat the oven to 400. Melt a tablespoon or so of ghee or olive oil in a frying pan at medium high heat.When the pan is good and hot, put the salmon in, skin-side up. Let it cook for about 5 min. or until the flesh side is brown and crispy. Remove from the heat and flip it over with a spatula into a low baking dish. Bake for 5-10 minutes more in the hot oven, depending on the thickness of the fish. You can always cut into it to check for doneness. It will continue to cook for a few minutes after you remove it from the oven. Serve with the crispy side up.If you have a few extra minutes, you can make some chive oil to drizzle on top with fresh chives that are popping up in the garden now. Put a bunch of chives and about 2/3 cup olive oil in a blender or food processor. Puree for about 2-3 minutes. Pour into a jar through a fine strainer. Discard the chives in the strainer after all the oil has dripped through. Store covered in the refrigerator for up to a month.

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These recipes were inspired by The HerbFarm Cookbook by Jerry Traunfeld and Greg Atkinson and his website, Northwest Essentials.

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