Tuesday, June 13, 2017

Easy Pan Seared Copper River Salmon N' Sprouts

This evening I made a quick and easy meal. I pan seared fresh Copper River Salmon in Kerrygold butter (about 1 tablespoon) in my nonstick Cuisinart wok that has a flat bottom. It is probably the most easy way to prepare it on top of the stove and takes about 6 minutes. After seasoning it with just sea salt and black pepper, I place it flesh side down in the sizzling butter for about 3-1/2 minutes on medium-high; I then turn it over, give it a squeeze of fresh lemon juice and continue cooking it skin side down for about 3 minutes. While my salmon was cooking, I steamed trimmed and halved fresh baby brussels sprouts in about 1/4 cup of water (covered on high) for 5 minutes in the microwave and then drained them well.

After the salmon was cooked, I scooted it over to a sheet of heavy duty foil and loosely covered it to keep it warm. I wiped out my wok, added another tablespoon or two of Kerrygold butter and as soon as it began sizzling I added the drained steamed sprouts, seasoned them with salt and pepper and lightly sauteed and browned them a bit in the butter. I gave them a little squeeze of fresh lemon juice, too. I placed my sprouts on my plate, added the salmon on top and scattered some fresh blueberries over top (you could omit the berries if you want...but I liked the contrast of flavors). I snapped a quick photo below. Enjoy!


1 comment:

CyberSis said...


What a sight for sore eyes! :-)