Across the US, people are busy planning their SuperBowl Sunday dishes. And I'm giving you a salad. Maybe you want to stock up on greens and Omega 3s before the big game, or maybe after a weekend of excess, you'll be reaching for the light salad dressing. Either way, this fresh green salad topped with a piece of perfectly cooked salmon all covered in fresh tomato salsa does not disappoint.
No doubt you know how to put together a salad, so I won't give you those details (though I did saute a bit of chard to add to these salad greens). But I will share with you the fool-proof method of cooking salmon fillets in this household.
Easy Grilled Salmon
2 fillets of fresh salmon (not frozen) olive oil salt pepper
Coat a cast iron skillet with olive oil. Get the pan really, really hot. Flick a little bit of water into the pan to see if it sizzles and hisses. If it does, it's ready. Place the salmon fillets into the pan, skin side down. Leave the fish alone for about 4-5 minutes, depending on the thickness of the fillets. Turn the heat off and flip the salmon over. Whenever I do this, the skin sticks to the bottom of the pan, which is just fine by me, since I don't like to eat the skin anyway, unless it's tucked up in a sushi roll. The salmon is ready to serve, and will be perfectly pink in the center.
No doubt you know how to put together a salad, so I won't give you those details (though I did saute a bit of chard to add to these salad greens). But I will share with you the fool-proof method of cooking salmon fillets in this household.
Easy Grilled Salmon
2 fillets of fresh salmon (not frozen)
olive oil
salt
pepper
Coat a cast iron skillet with olive oil. Get the pan really, really hot. Flick a little bit of water into the pan to see if it sizzles and hisses. If it does, it's ready. Place the salmon fillets into the pan, skin side down. Leave the fish alone for about 4-5 minutes, depending on the thickness of the fillets. Turn the heat off and flip the salmon over. Whenever I do this, the skin sticks to the bottom of the pan, which is just fine by me, since I don't like to eat the skin anyway, unless it's tucked up in a sushi roll. The salmon is ready to serve, and will be perfectly pink in the center.