So, a funny thing happened while I was pan-searing today. Let's just say I'm happy there was no eyebrow singeing.
According to various magazines, it's no good to eat farmed salmon. The difference between farmed and wild is that wild salmon spend a lot of time exercising and eating sea things, and farmed salmon are fat lazy fish. Restaurants prefer the farmed salmon because they are fattier and are moister and much more forgiving than wild salmon. But, as the credo goes, more flavor, smaller portions, and more appreciation.
The Perricone diet suggest four servings a week. Well, eating salmon is no problem for me. Recently I've become a lot more fond of raw salmon, and have had many cravings for Mangia's Seared Tuna Nicoise Salad. Turns out that my Pan-seared Salmon is just as good and flavorful as Mangia's Nicoise. I just needed a flavorful fish.
So, with meaning to pan-sear, I marinated my wild sockeye salmon (very red!), apparently the more naturally red the fish is, the better it is for you. I feel like I'm repeating a T.V. program I've seen on this. Farmed salmon doesn't give same benefits as wild salmon. Wild salmon is extremely pricey, though.
Pan-seared Wild Salmon Marinated in Honey Soy Citrus sauce with Avocado Salad & Vinaigrette.
1 lb Wild Salmon
2 T Soy sauce (Japanese)
2 t Wildflower honey (a theme is emerging)
1/2 Lemon juice freshly squeezed
1 t Sesame oil
Put everything together in a container and left it in the refrigerator for several hours. Then I heated up the nonstick pan on high. I'm certain if you do this right, you won't get the same result. I melted about a tablespoon of butter, and when I put the fillet on, there was a pan fire. I'm pretty sure that pan-searing does not involve high bright orange flames. So, to be on the safer side if you're going to use butter, add a little olive oil as well, and stay back.
Searing takes only a few minutes (1-2), and with wild salmon it cooks extremely fast, depending on the thick or thinness of the fillet it’s only a minute or two since the inside will be raw still. Serve with mixed greens, ripe avocados slices, and your favorite balsamic vinaigrette. This should serve about two portions for dinner. Make sure you include some fresh fruit and maybe some nuts for dessert.