Pan Seared Salmon with a Lemon Yogurt Dill sauce.
It’s fish week! No, for those inquiring, this does not mean I dress as a shark and go swim in the ocean. “Fish week” is a week where I test recipes all focused on various fish. I happen to love (most) fish, but didn’t always. I loathed, like LOATHED fish when I was growing up. When my grandmother made salmon I would get violently mad, cry, and stomp my feet. No joke. I’m not really sure when the transition happened, but I started to grow fond of fish; coincidentally liking probably the most fishiest one of all: salmon. Up until a few years ago, I had no clue how to make it. What happens if it sticks to the pan? Do I start by cooking it on the flesh side? Skin side? How long does it cook? The beauty of cooking is all about trying things out, and if you fail, try again. Tonight was a perfect example of trial and error, and being patient with heat.
Whenever I can, I buy wild fish. The reason? Wild fish are never caught and farmed with antibiotics or feed that is contaminated or in pellet form. Wild fish are packed with nutrients and have a very distinct dark coral color. Don’t believe me? Read for yourself here. Doing research on what you put in your body does wonders for how you spend your money, and where you shop. I am not saying go spend $300 at Whole foods every week just for 5-6 items, but be conscious of your choices, and when available, buy wild fish. Anyway, the cut I chose is the Chinook, or King salmon. I like the flavor better than Sockeye, as it is more subtle and takes on flavor easier. I started by lathering the salmon with avocado oil and bulletproof brain octane (more high quality fats, aids in brain function, cognitive development, and weight loss). I sprinkled salt and pepper and let sit. *I should have added more salt and pepper but that’s for trial #2 next week*
In the meantime, I created my dill sauce. I LOVE dill. The color, the smell, the texture, and flavor bring back many memories for me. I know lots fo people do not like this herb, but trust me, paired with salmon it tastes really great. The sauce is easy:
- 2 tbsp lemon juice
- 2 tbsp greek yogurt
- 1 tbsp sour cream
- sprigs of dill (chopped)
Mix together and set aside. Now comes the even easier, but patient part: cooking the salmon. Start with a hot pan on medium heat, add a drop of oil. Add the salmon skin-side down to crisp the skin. Let sit for around 10 minutes, then check under the skin to see if it comes up easily. If not let sit for two more minutes. When it can come off the pan, flip onto the flesh side for approximately five minutes. Turn heat off and plate the salmon and spoon some of the yogurt sauce on the salmon, to taste. Paired with your favorite veggies (mine: brussel sprouts – recipe here!) and you’re ready for a super healthy, and delicious meal! NOMaste. Fish week, night one, SUCCESS!