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/
Wisconsin Foodie is organizing Cheesemaker tours this Spring/Summer and we’d like you to join us.
S08 E05 – This week we tour the driftless region and visit Driftless Organics, Viroqua Food Co-Op, and Rooted Spoon.
S08 E04 – In this episode, we tour Henning’s and Widmer’s cheese with Gordon Edgar, and then we enjoy a dinner at L’Etoile to celebrate Hook’s 20 Year Cheddar.
S08 E02 – In this episode of Wisconsin Foodie, Dan O’ Leary shares his beekeeping knowledge at Honey Valley Beekeeping. Kyle Cherek tours Michael Fields Agricultural Institute and enjoys an on-site dinner.
S08 E01 – In this episode of Wisconsin Foodie, Kyle Cherek and Jessica Bell explores the fine culinary delicacies of the Wisconsin State Fair.
On the season finale of Wisconsin Foodie, we visit Schreiner’s Restaurant, Bay View Packing company, and close it out with Wolski’s.
It’s deer season this week on Wisconsin Foodie! Keith Warnke from the Department of Natural Resources guides us as well as Kyle through the Wisconsin tradition of hunting.
This week, we eat some of Roelli Cheese’s award winning cheese and make some incredible dishes with it at Driftless Café.
This week, we load on the carbs with Amaranth Bakery and Madison Sourdough Company.
This week, we’re going fishing at Rushing Waters Trout Farm!