Who is Pantry Raid?

Otherwise known as Carrie Rowe & Diana Schmidt, we’re well fed, thrifty and have more than meals falling from our pantries. Diana is a recovering food snob who is always anticipating her next meal. She thinks a good pantry should give you options for when you didn’t plan anything for dinner. Carrie wishes there was organic kibble for people. If it’s simple, healthy, packed with nutrition and comes in a bowl, she’ll eat it.

—————

Of all the ways we’ve made salmon before (we love salmon a lot) we’re willing to go down on the record as saying neither of us will ever make salmon any other way than how we made it tonight. Our old pretend-pal Mark Bittman’s recipe for Pan-Grilled Salmon Fillets from How to Cook Everything is not only the easiest way to get the salmon from the package to our mouths, but it’s also probably the tastiest. (10 minutes after slicing the package open, we were eating. That’s fast. And it was incredibly good.)

Now, bloggers who really wanted to turn you around on your salmon cooking ways would have a tasty photo to entice you. Those writers have way more self control than either of us unfortunately and sorry to say, the salmon fillets were devoured before anyone could grab a camera. This was a recipe test after all and we had no idea it would yield such awesome results. In lieu of our perfectly cooked salmon photo, we’re plugging Bittman’s book, everyone should have a copy and gift a copy whenever possible, it’s brilliant (not just for the salmon recipe, they’re all incredible).

So here’s what you do after snapping up the Sockeye fillets from Outpost:

1. Heat a large non-stick skillet over high heat for 5 minutes. Sprinkle with coarse sea salt, then add the salmon fillets skin side down (however many you’re making, 3 large fillets fit in our pan – which serves 3 – 6, depending on how much you love salmon).

2. Cook over high heat, undisturbed for 5 minutes. The sides will become opaque and the skin will become crispy brown. After exactly 5 minutes, flip and cook for 1 minute more (2 minutes if you like your salmon more well down, we like it a little pink, but hot in the middle).

3. We drizzled this sauce over the top, but would have been just as happy with a drizzle of sesame oil and tamari – the fish is so delicious, it hardly needed a thing.

4. Serve … and if you want to convince anyone of how delicious the recipe was, take a photo before it’s all gone.

Right now Wild caught Alaskan Sockeye Salmon is on sale at the co-op (until the 15th). $9.99/lb – that’s an insanely awesome price and we’re freaking out a little with excitement.

For More Pantry Raid Articles Visit: http://www.outpost.coop/connect/blog/pantry-raid/

More Articles

image004

Wisconsin honored by Wine Spectator

Wisconsin has been honored in Wine Spectator’s newly released 2014 Restaurant Awards

by: Arthur Ircink

Wisn

Television Schedule

Follow Wisconsin Foodie’s current television schedule. Stay up to date with all new episodes as well as your favorite shows from past season’s. Click on the station in your market.

by: Arthur Ircink

Pheasant Hunt

THIS WEEK ON FOODIE: The Pheasant Hunt

On this week’s episode, Kyle goes on a pheasant hunt and learns the benefits of harvesting and preparing your own food.

by: admin

Chicken Verde

THIS WEEK ON FOODIE: Rockabilly Chili Contest

This week on Foodie, Kyle samples chili at the 12th Rockabilly Chili Fundraiser and we go into the kitchen with two of competition’s chefs.

by: admin

GloriousMalone

THIS WEEK ON FOODIE: Glorious Malone’s Fine Sausage & Firkin Beer Fest

On this week’s episode, discover Glorious Malone’s Milwaukee-made headcheese and the Firkin Beer Festival.

by: admin

Curdsand15yrCheddar

THIS WEEK ON FOODIE: HOOK’S CHEESE

On this week’s episode of Wisconsin Foodie, we visit the legendary Hook’s Cheese Company in Mineral Point, WI.

by: admin

Screen Shot 2014-02-19 at 9.55.10 AM

THIS WEEK ON FOODIE: Wienke’s Market & Fermentation Fest

In this episode of Wisconsin Foodie we explore the world of Fermentation

by: Arthur Ircink

Screen Shot 2014-02-06 at 11.50.28 AM

THIS WEEK ON FOODIE: Notes From Underground

In this weeks episode we travel to Madison, WI to visit The Underground Food Collective’s newest ventures.

by: Arthur Ircink

Screen Shot 2014-01-08 at 3.46.26 PM

This Week on Foodie: Sartori Cheese & Ditter Family Dairy Farm

This week on Wisconsin Foodie we profile a 4th generation dairy family and a 4th generation cheese producer.

by: Arthur Ircink

cupcakes_lamantin

WUWM: Have These Food Trends Become Stale?

Even though Festivus is over, Lake Effect contributor Kyle Cherek still has some food-related grievances to air.

by: Kyle Cherek

WMMB - Rotational AD
Outpost Natural Foods Co-op v2
Wollerseim
Underwriters
Wisconsin Milk Marketing Board Outpost Natural Foods Co-op Colectivo Coffee Roasters wollersheim winery Something Special In Wisconsin Potawatomi Dept of Natural Resources Superior Equipment and Supply

Copyright © 2012 Wisconsin Foodie. All rights reserved.

Use of this Site constitutes acceptance of our User Agreement and Privacy Policy. The material on this site may not be reproduced, distributed, transmitted, cached, or otherwise used, except with the prior written permission of Wisconsin Foodie