A great treatment for salmon that is high on flavor, but low on time and effort. Cooks easily in a heavy nonstick or cast-iron skillet, or outside on the grill.
Delicious served with fragrant basmati rice and steamed asparagus.
Though you can never go wrong buying good quality fresh salmon, I buy the individually quick-frozen, wrapped fillets in a bag from Costco. They store well and thaw quickly, without losing flavor or texture.
From Gourmet, 1990, via Epicurious, with a little tweaking.
- 1 1/2 teaspoons freshly ground black pepper
- 1/2 teaspoon paprika
- 1/4 teaspoon ground cayenne red pepper
- 1/2 teaspoon garlic granules (not garlic salt!)
- 1/2 teaspoon onion granules
- 1/2 teaspoon crumbled dried thyme (optional)
- 1/4 teaspoon salt
- 1 tablespoon olive oil
- 1 pound salmon fillets
- If you are using IQF fillets, make sure they are thawed completely before you begin cooking.
- In a bowl stir together the black pepper, the paprika, the cayenne, the garlic, the onion, the thyme, the salt, and the oil until the mixture forms a stiff paste.
- Pat the paste onto both sides of each salmon fillet.
- Heat a well-oiled skillet over medium high heat until nearly smoking.
- SautÃ© the salmon in the skillet for 4 to 5 minutes on each side, or until it is cooked through.
|Amount Per Serving||%DV|
|Serving Size 119g|
|Recipe makes 4 servings|
|Calories from Fat 168||62%|
|Total Fat 18.68g||23%|
|Saturated Fat 3.95g||16%|
|Trans Fat 0.0g|
|Total Carbs 0.94g||0%|
|Dietary Fiber 0.4g||1%|