It’s January. There are dessicated Christmas trees on the curb of almost every home. This afternoon, the parking lot of our local gym was stuffed with unfamiliar cars. And everyone is ready to eat lighter after a month of cookies, sweet rolls, and figgy pudding.
It’s time for salmon.
January is the month when people earnestly attempt to eat quinoa, roasted vegetables, and salmon. We know these foods are healthy. However, most people don’t know yet how to cook salmon well. How many baked salmon dishes have you eaten and vowed afterward that you hated salmon?
Here’s an easy way to cook a six-ounce piece of salmon. (We only eat wild Alaskan salmon in our home. It’s healthier than farmed fish. And the taste is fantastic.) Cutting the salmon into three smaller pieces means you only need a skillet. Get yourself a hot skillet, a little oil, some salt and pepper, and confidence. That’s all it takes.
After eating this salmon, we think you’ll be eating salmon longer than the first few days of January.
EASY SEARED SALMON
6 ounces salmon, skin off, cut into 2-ounce pieces
2 tablespoons olive oil
Set a large cast-iron skillet over high heat.
As the skillet is heating up, season the salmon with salt and pepper.
When the skillet is so hot it’s starting to smoke, pour the olive oil into the skillet. When the oil is hot, put the salmon pieces into the skillet.
Cook the salmon until the side on the skillet has started to brown and the flesh is turning a darker orange, about 1 to 2 minutes.
Flip the salmon pieces on their sides. Cook until that side has browned, about 1 minute. Repeat with the remaining side and the bottom.
Take the salmon out of the pan.
This should be enough to feed one person.
You can find more of Shauna and Danny’s recipes, essays, photographs and words of comfort about living gluten-free at Gluten-Free Girl and the Chef. Shauna shares food ideas and answers questions on Twitter. She also pins photographs and recipes on Pinterest and Foodily. There’s a great community at the Facebook fan page for Gluten-Free Girl and the Chef.