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PAN SEARED SALMONFISH WITHOUT FEAR Low in saturated fat, high in protein, full of vitamin B and minerals and low in sodium, fish and shellfish are natural choices for good health. The polyunsaturated fatty acids called omega-3’s in seafood can reduce the rate of heart disease. Sometimes, though, cooking seafood properly is a challenge. No more! SIMPLE PAN SEARED SALMONI like salmon filets, skinned. Salmon steaks are fine, also. Remove any lingering bones from salmon with a pair of tweezers. If filets have skin, start with skin side down. Heat skillet over medium heat and add about 2 tablespoons olive oil and a large clove of garlic, sliced. Sauté until garlic just turns brown. Remove garlic. Add a bit more oil if needed and a tablespoon or so of lemon juice. Add salmon and shake pan so fish doesn’t stick. Cook until lightly browned on each side, turning once. Don’t overcook. The center of the fish should be a tiny bit translucent, while the rest of the fish will look opaque. Season with salt and pepper and serve with pan juices and lemon wedges, steamed spinach, or asparagus tomato relish. Enjoy this simple sugar snap pea recipe.
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