It never fails. If I ask my kids what they want for dinner, given anything, they almost always ask for salmon. I love it when they do because it’s so healthy, so easy, and so delicious! I’ve found a way to make it that makes everyone happy, and it’s totally quick.
1. The first key is to start with good salmon. Which, yes, is a bit pricey. I only purchase wild-caught, and King is the most yum variety. That particular type is a rare but very, very healthy treat, so I think it’s worth it. The omegas alone are a powerful enough reason to devour it. And I always make a bit extra so I can eat it cold the next morning with a bit of salt.
2. Take a large cast iron pan and put a bit of oil in it and turn it on high. Then cut up the salmon into individual-serving-size pieces (this is what makes it so quick to make!). You can make them even smaller, like nuggets. Place the pieces skin side down. I never had the courage to eat salmon skin until recently and…OMG! If it’s perfectly crispy, I’m happy! Keep on cooking, covered and uncovered, until the skin is crispy and the salmon is cooked to your liking. This should take no more than 10 minutes. And it’s done!
3. Optional: Make a fresh herb and olive oil sauce. Cut up fresh herbs (I use whatever I have). This one is mostly fresh dill from the garden, a bit of purple basil, and some lemon verbena. But you can use parsley, cilantro, chives…whatever. Add a bit of raw garlic and good olive oil. For this I used a bit of organic olive oil from Rodale’s.
4. Salt to taste.
Oh, and it’s also photographed in my new bowls (Mud Australia) from Rodale’s. Everything tastes a little bit better on a beautiful plate.
I served it with homemade mashed potatoes (recipe to come!) and Kale Salad. Everyone was happy and well nourished.