This salmon is delicious with a large salad. Since it is S, you can make the dressing as decadent as you like by going creamy, or heavier with olive oil. You can also add luscious toppings such as soft goat’s cheese medallions, feta cheese, pine nuts, walnuts, or half an avocado. If you’re not in the mood for salad, dice up some quick-cook non-starchy vegetables such as zucchini or summer squash. If diced small enough, they’ll sauté up in butter in a couple of minutes and make a succulent bed for the salmon. This is on page 283 of the original Trim Healthy Mama book.
Crispy Salmon
Description
This salmon is delicious with a large salad. Since it is S, you can make the dressing as decadent as you like by going creamy, or heavier with olive oil. You can also add luscious toppings such as soft goat's cheese medallions, feta cheese, pine nuts, walnuts, or half an avocado. If you're not in the mood for salad, dice up some quick-cook non-starchy vegetables such as zucchini or summer squash. If diced small enough, they'll sauté up in butter in a couple of minutes and make a succulent bed for the salmon. This is on page 283 of the original Trim Healthy Mama book.
1 Single Serve Recipe
Ingredients
Instructions
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Thaw a frozen individually wrapped salmon fillet in bowl of warm water shortly before cooking (or place in fridge the night before).
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Season one side of salmon. Seasoning ideas are sea salt, black pepper, and chili flakes; sesame seeds, dark sesame oil, and tamari; nutritional yeast, black pepper, onion and garlic powder; or blacken with lots of chili powder and Creole seasonings.
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Heat 1-2 Tbs butter, coconut oil or red palm oil in a pan and place seasoned side of fillet in fat.
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While bottom side is crisping, season top side, then flip the fillet and crisp other side.
