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.

Rating: 5 out of 5.
Prep Time: 15 MinutesCook Time: 45 Minutes
Total Time: 1 HourYield: 4 Servings

Ingredients:

  • 32 Ounces Alaskan Salmon filets, Skin on
  • 2 TB Butter
  • 2 Garlic Cloves, smashed
  • 2 Sprigs of Thyme
  • 1 lb Okra, sliced in half lengthwise
  • 4 Sweet Corn Cobs
  • Pickled Shallots
  • Piquillo Romesco, room temperature
  • Olive Oil, As needed
  • Salt, As needed
  • Black Pepper, As needed

Equipment:

  • Grill
  • Cast Iron
  • Sheet Pan
  • Basting Spoon

Method of Procedure:

For The Corn:

  1. Bring a pot of water up to a boil.
  2. Season the water with salt.
  3. Once the water begins to boil, add the corn cobs into the pot and simmer for 10-15 minutes.
  4. Remove from the water and set aside.
  5. Once drained, drizzle a little olive oil, season with salt and pepper.
  6. Put on the grill at high heat to mark the kernels, about 5 minutes.
  7. Cut off the kernels from the cob and keep warm.

For The Okra:

  1. Preheat the oven to 350 degrees.
  2. Drizzle okra with olive oil, season with salt and pepper.
  3. Place the okra on the sheet pan and put into the oven for 15-20 minutes; or until the okra is nicely roasted.
  4. Set aside and keep warm.

For The Fish:

  1. Portion the salmon into 4 servings, 8 ounces each.
  2. Season with salt and pepper.
  3. In a cast iron pan, heat to high heat, add olive oil.
  4. Once heated, add the salmon filets skin down.
  5. Cook for 5 minutes, or until the skin crisps up.
  6. Flip the filets over, add butter, garlic, and thyme.
  7. Baste the salmon with the melted butter for 3 minutes.
  8. Finish in the oven for desired temperature.

Assembly:

  • 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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Category : Gluten Free, Recipes, seafood
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