I promised you more salmon and here it is just in time for Mother’s Day. I am just loving this Norwegian variety and now that I’ve had it I feel totally spoiled and I’m wishing it was available here more often.
This presents a bit of a conundrum for me given that I lived on Vancouver Island for many years and always loved to brag that British Columbia had the best. I feel like a traitor! Of course, Pacific Northwest Salmon is fabulous too so whichever you choose, you know this meal is going to be special.
Your mom will love this and hubby and kids will have no problem putting this meal together. Dad, you can cook this on the grill if that is easier. I’ve created a simple rub for the fish and the salad is a matter of chopping and tossing. It doesn’t get much easier really.
Now the ingredients are a little quirky but when I saw a recipe online for coriander roasted strawberries I knew this would work with my favorite fish as well. I’m here to testify that they are a fantastic combination and I loved it! You have to know by know that I’m usually going to throw some kind of twist to the recipe, right? The kitchen is meant to be fun!
This method of cooking is going to give you melt-in-your mouth deliciousness. You’ll want to use a good pan, preferably cast-iron. I have regular cast iron as well as enamel-coated cast iron pans that I use for almost everything. You’re going to sear it briefly on high heat then pop it into the oven for a few minutes and presto – dinner is served!
- 2 tablespoons extra virgin olive oil
- 4 5 ounce pieces of wild salmon
- 1.5 teaspoons coriander
- 1.5 teaspoons brown sugar
- 1.5 teaspoons chili powder
- 1.5 teaspoons Sriracha sauce
- sea salt
- STRAWBERRY TOMATO SALAD (from Southern Living)
- 1 1/2 cups fresh strawberries, chopped
- 1/2 pound assorted small heirloom, cherry and grape tomatoes, halved
- 1/3 cup chopped fresh basil
- 1 tablespoon chopped fresh oregano
- 1 teaspoon loosely packed lemon zest
- 1/2 teaspoon kosher salt
- 1/4 teaspoon ground black pepper
- Preheat oven to 400F
- Combine coriander, brown sugar, chili powder, Sriracha sauce in a small bowl. Season with salt. Pat salmon dry and rub mixture into both sides of fish, including skin. Let sit for 15 minutes. In the meantime make the salad.
- Heat 2 tablespoons olive oil in large non-stick ovenproof skillet over medium-high heat until nearly smoking. Sear salmon fillets skin-side up 2 minutes. Flip, then transfer skillet to oven and cook 7-10 minutes more or until salmon is just cooked through. (depending on thickness) Be careful not to overcook. Mine took 7 minutes and my oven tends to run hot. Read [url href=”https://simplyfreshdinners.com/2014/03/baked-salmon-lemon-dill-parsley.html” target=”_blank”]this post[/url] if unsure about thickness and cooking times.
- Good salmon is expensive so if unsure, use a thermometer. It makes life so much easier!
- Combine all ingredients and serve in bowl or arrange on platter leaving room in center for salmon. Make this first because the salmon is going to require your attention.