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.
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/
S09 E01 – B&E’s Tree’s maple syrup, Wisco Pop’s soda, and Kickapoo Coffee’s latte art throwdown.
S08 E13 – Kyle and Jessica take on the Bayview of Milwaukee in a day of great food and cocktails.
S08 E12 – Wisconsin Foodie visits Spain with Jessica and Karen Bell to see and taste all it has to offer.
S08 E11 – We explore Organic Valley at the Kickapoo Country Fair and All Seasons Farm and watch Organic Valley turn their milk into butter.
S08 E10 – We explore the world of perch at UW-Milwaukee School of Freshwater Science and at Wendt’s Fish Fry.
S08 E09 – We celebrate Native American culture at Indian Summer and then are treated to a traditional musky meal made with wild rice.
S08 E08 – It’s all things cheese at Cheesetopia where we check out a bunch of cheeses and then profile LaClare Farms and their amazing goat cheeses.
S08 E07 – Stoney Acres Farm hosts a pizza night with ingredients right from their farm.
S08 E06 – In this episode, we join George Bregar at Company Brewing as he makes a pale ale with fresh, locally sourced hops. Then we celebrate Oktoberfest with Deb and Dan Carey of New Glarus Brewing.
Wisconsin Foodie is organizing Cheesemaker tours this Spring/Summer and we’d like you to join us.