Simple is the name of the game for this Salmon dinner.
It’s a tongue twister! But I get it! When it’s hot outside and your family is hungry, you want to get in and get out of the kitchen. Speed is key. So with just a few simple ingredients you can come up with a dinner like this in about 25 to 30 minutes. I can get into that!
Here is how we rock out this dinner menu.
First procure some fresh, never frozen, Wild Caught Salmon. You can probably find this at your local grocery store. I don’t expect you to go out and catch it in your mouth out of stream like a bear. We aren’t that extreme…yet. If you can’t get fresh, check out your freezer section. They will most likely have some hanging out in there. Just look for the words Wild Caught on the package. This is so much better than getting the farm-raised, color enhanced by feed, type of salmon. Doesn’t that sound really scary when you say it out loud, Color Enhanced by FEED. What???
There is a difference when you purchase wild caught fish.
You will notice how red the flesh of the salmon, which comes from their diet of Krill. You will also notice that there’s less fat in the wild caught salmon. That’s because they are out there swimming…like they are supposed to. Not grouped together in tight quarters limiting their movement.
Okay back to the mission of making dinner.
- 1 1/2 lbs Wild Caught Salmon, cut into 4 portions
- 1 tbsp extra virgin olive oil
- 1 tbsp cultured grassfed butter
- salt and pepper, to taste
- Place the salmon fillets on a paper towel covered plate. Leave the fish uncovered and place on the top shelf of your refrigerator to dry for at least 10 minutes. This is going to give you a beautiful sear on the fish when you are ready to cook it.
- Heat a cast iron skillet to a moderate high heat.
- Take the fish out of the refrigerator and salt and pepper each fillet.
- Add the Extra Virgin Olive oil and Butter to the skillet.
- The butter will bubble, or foam up. When the foam dies down you are ready to add the fish flesh side down.
- Place each fillet flesh side down and don’t move them for 5 minutes. After 5 minutes flip each fillet over to the skin side. Leave untouched for another 4-5 minutes.
- Remove from the heat and cover the skillet with a lid or a piece of foil and let the fish rest in the pan for 5 minutes. This helps keep the fish moist and promotes an even cooking time for the last 5 minutes.
- Remove to a plate and enjoy with a couple of simple sides.
For the Summer Squash Salad
- 1 zucchini, sliced
- 1 yellow squash, sliced
- 1 tbsp Extra Virgin Olive Oil
- 1 tbsp Homemade Mayonnaise, (or store bought)
- 1/2 tsp Italian Seasoning
- 1/8 tsp red pepper flakes
- salt and pepper to taste
- Mix the extra virgin olive oil, mayonnaise, Italian Seasoning, red pepper flakes, salt and pepper, in a bowl.
- Add the sliced squash and toss to cover. Let flavors incorporate for about 5-10 minutes.
- Taste and adjust seasoning if necessary.
Keep it Simple!