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!