These are the ramblings of a self-described wheat, grain and gluten-free “gourmet girl” that loves to cook and eat good food. I love creating and sharing recipes and photographing “beautiful food”. In July 2012, I eliminated wheat, grains and added sugar from my diet and rediscovered real, whole fresh foods again and effortlessly lost 65+ pounds. Join me in my wheat, grain and gluten-free journey. See how easy it is to enjoy grain free gourmet, one meal at a time! Welcome to my blog. Enjoy!
Friday, June 13, 2014
Salad w/ Pan Seared Copper River Wild Salmon
This evening we had rain again...so we decided not to grill out for dinner or run any errands. I was tired when I got home from work and just relaxed for a little bit before starting on dinner. I had one more large Copper River Wild Salmon fillet in the fridge that needed to be used, so I decided to cut it into individual portions and just do a quick pan sear on it and serve it on top of a fresh green salad. I heated my cast iron skillet on the stove over medium-high heat to get it nice and hot. While my pan was preheating, I lightly dusted the fillets with a bit of smoked paprika, roasted cumin and then seasoned them with pink Himalayan sea salt and black pepper. I added about a tablespoon of coconut oil to my hot skillet and then placed the salmon fillets into the skillet, seasoned side down. I reduced the heat to medium and cooked the salmon for about 3 to 4 minutes and then flipped it over and cooked the other side for another 3 to 4 minutes. While the salmon was cooking, I chopped up some artisan romaine lettuce and sliced some cherry tomatoes. I served the salad in shallow bowls and placed the hot salmon fillet on top of the salad. It was a simple, fresh and delicious meal. Eating low carb and grain free can be as simple as that! I snapped a couple photos for you to see below. Enjoy!
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We went to Costco today and got some more Copper River Red! We cooked it on the "barbie" again and it was even more delectable than last week's, if that's possible. I just can't bring myself to put anything on Copper River salmon other than a little fresh lemon and butter. Out of this world! :-)
I think I'm going to do just that with my next piece -- keep it simple with lemon and butter. Do you use a fish basket or a pan of any sort of just place it directly on the grill? I can't remember if I've asked you that before. :-)
I asked my hubby, who is the Grill Chef around here. We have a fish basket (somewhere) but he's had good luck with just placing it directly on the grill, skin side down first. Sometimes he loses a bit of skin when he flips it, but the salmon generally produces its own "grease" when it begins cooking. Once in a while he'll spray the grill with a little high-temp "grilling" PAM but usually doesn't bother with it. We had some more Copper River Red tonight ... perfection! :-)
That's good to know that your hubby actually has successfully placed it directly on the grill. I may try that with a couple of pieces to see how that goes! I want to keep it simple this next time. Hope I can find more again this coming weekend -- still have 2 large fillets in the fridge now. :-)
Oops ... forgot another helpful hint. Hubby recommends using a Very Thin metal pancake turner to slide underneath the salmon when you go to turn it.
We need to get some more, too. It won't be long before we'll have to say 'bye till next summer.
Please thank your hubby for the tip! If we are able to quit getting these pop up thunderstorms around dinner time...maybe we'll get to grill a piece soon. :-)
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