Pan Seared Salmon
Coming from Alaska, I have easy access to Alaskan King Salmon. My dad is a recreational fisherman during the summers. When he collects his quota for the season, he ships me loads of fish coming from the beautiful cold waters of the very place I call home.
I receive a variety of Alaskan salmon, sea bass, and halibut. Majority of the proteins I eat at home are from the wild. It gives me a chance to make new delicious recipes perfect for the summer. I prefer fish cooked on the grill or pan seared in cast iron.
|Prep Time: 15 Minutes||Cook Time: 45 Minutes|
|Total Time: 1 Hour||Yield: 4 Servings|
- Cast Iron
- Sheet Pan
- Basting Spoon
Method of Procedure:
For The Corn:
- Bring a pot of water up to a boil.
- Season the water with salt.
- Once the water begins to boil, add the corn cobs into the pot and simmer for 10-15 minutes.
- Remove from the water and set aside.
- Once drained, drizzle a little olive oil, season with salt and pepper.
- Put on the grill at high heat to mark the kernels, about 5 minutes.
- Cut off the kernels from the cob and keep warm.
For The Okra:
- Preheat the oven to 350 degrees.
- Drizzle okra with olive oil, season with salt and pepper.
- Place the okra on the sheet pan and put into the oven for 15-20 minutes; or until the okra is nicely roasted.
- Set aside and keep warm.
For The Fish:
- Portion the salmon into 4 servings, 8 ounces each.
- Season with salt and pepper.
- In a cast iron pan, heat to high heat, add olive oil.
- Once heated, add the salmon filets skin down.
- Cook for 5 minutes, or until the skin crisps up.
- Flip the filets over, add butter, garlic, and thyme.
- Baste the salmon with the melted butter for 3 minutes.
- Finish in the oven for desired temperature.
- On the center of the plate, spread romesco sauce. (recipe in link above)
- Place grilled corn on top of the sauce.
- Arrange roasted okra and pickled shallots (recipe in the link above) around the corn.
- Add the salmon on top of the vegetables and serve.
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