Confessing that I love Salmon Pan Seared with my favorite vegetables. Leftovers can be combined with grits, eggs, or salad. One of the best places to buy Salmon is Sams Club (skinless). However, any will do. Wild-caught fish tastes better. Wild fish have a more diverse diet than farm-raised alternatives, which gives them a better flavor. The meat is leaner. Because wild fish are constantly moving and trying to find food to eat, their meat is leaner than farm-raised options. whatever you can find will be great.
Salmon Pan Seared
There’s a good amount of heart-healthy fats, vitamins, and minerals. Salmon is one of the great elegant dishes. Rich, flaky, and full of flavor, it’s not difficult to see why chefs and diners alike love this fish.
Ingredients
6- 4 oz portions ( no skin)
1 medium onion (sliced)
1/4 green pepper (sliced)
yellow or orange pepper 1/4 cup (sliced)
1/4 red pepper (sliced)
celery stalk (cut)
1/4 zucchini (sliced)
Garlic clove (minced)
1/2 Lemon (squeeze juice over then slice)
1/4 cup white wine
Olive Oil
Season the top of the fillets with sea salt, black pepper, and optionally granulated garlic. Lemon pepper is nice too. Top with Paprika and Dill
Directions
1. Starting off with 1 tbsp of olive oil with medium size skillet, medium heat,
2. Sprinkle a bottom layer of all vegetables, and place Salmon on top.
3. Place remaining vegetables on top of salmon and dot with butter or margarine, pour the white wine in and sprinkle the paprika and dill, cover, and steam for about 10 minutes or until salmon flakes off with a fork
WINE CHOICES
Full-bodied Chardonnay is always a great choice. However, many different wine pairings with salmon pan seared are excellent, because salmon can be prepared in many different ways.
This great meal deserves one of the fine Wines which you can get here from our Wine of the Month Club? The key is to find a red wine that is low in tannin. Pinot Noir with salmon is an excellent choice, especially if the fish is grilled, and you can get your choice from our DTCA Club delivered right to your door.
How to skin
Either ask the person at the seafood counter to do it for you, or do it yourself with a thin, flexible knife like a fillet knife. See photos below for how to skin a salmon filet. I sometimes steam salmon on top of bottom layer of vegetables for a few minutes and remove and skin will slide off easily. Next trim the bloodline.
Trim the Blood Line
The bloodline is the purple area you will see after skinning. It can be strong tasting, which is why many people think they don’t like salmon. Try trimming out the bloodline for a milder flavor. If that doesn’t bother you, leave it.
