akh

salmon in cast iron

In dinner on September 12, 2012 at 12:09 am

i so rarely crave meat that when i do, i tend to think my body needs some serious protein, or fat, or oil, or something… and i generally oblige it.

all day at work, i could not stop thinking about a salmon fillet with asparagus and some gnarly grains. i imagined seasoning it lightly with salt, pepper, and garlic powder, and cooking it oh-so briefly in my cast iron skillet.

alike adees…

seriously, i want to eat this everyday.

first, check in with the monterey bay seafood watch so you can feel good about what you’re buying and eating.

then, make sure your fish is very dry (pat with paper towels). season with salt and pepper at least, plus garlic powder, paprika, or herbs.. whatever you like.

i cut that skinny piece off and cooked it separately. it was so thin it would have overcooked by the time the rest was done.

(in a shocking turn of events, i discovered that the fishman had not removed the scales! i didn’t even think to ask him to, because i figured he would have. rather than going through the trouble – and mess – of removing the scales myself, i left them on. during the cooking process, they fried up and turned crisp and totally edible.)

heat a thin layer of oil in your cast iron or other large skillet until just smoking, and place the fish skin-side up. it will stick at first, but as it cooks, it will release. only needs 2-5 minutes, depending on the thickness and your preference for raw fish.

then flip over to skin side, and cook another 2-5 minutes, depending again on the thickness of your fish and how raw/rare you like it on the inside.

obviously, serve with lemon and side dishes to round out the meal.

instead of a gnarly grain, i went with orzo because i had some in the house. on a suggestion from the abel-yaybokes, i mixed a small spoonful of yogurt with the orzo, plus some salt and pepper. made it nice and creamy.

and my veggie ended up being brocolini instead of asparagus because it was so expensive this time of year! (chopped, blanched, sauteed with oil, garlic, salt & pepper, and finished with a splash of fish sauce.)

over all, immensely pleased with my fishy dinner.

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