Here is an easy and quick (and healthy) wild caught sockeye salmon recipe. I picked up a nice slab of wild caught salmon at the market and figured I would leave rest of the recipe to fate, that is make something up with what I had at the house. When I opened the fridge we had a bulb of fennel, some grape tomato, apple, and scallion. I figured the crispness of a salad would go great on top of a nice piece of simply seared salmon. Salmon stands up to bold flavors very well. Tart and sweet compliment the fish.
Wild Sockeye Salmon Recipe Ingredients
- Wild caught sockeye salmon
- Organic Fennel Bulb
- 3 scallions
- 1 apple
- Handful of grape tomatoes
- Molassas
- Dijon Mustard
- Apple Cider Vinegar
- Olive Oil
Recipe Instructions
Put a iron skillet on the stove and get it good and hot while you are cutting the salad ingredients. Finely chop the fennel, or use a mandolin to shave it thin. Chop the apple into thin moons. Chop the scallions. Quarter the grape tomatoes. Toss this into a larger bowl and put aside.
The dressing is easy. Put a teaspoon of dijon in the bottom of a mixing bowl. Add a teaspoon of molasses. What??? Yeah, the molasses! I find it really compliments the fish and adds a hidden twist to the dish. Put a good splash of apple cider in the bowl and use a whisk to mix it all up. While whisking, slowly drizzle a few glugs of olive oil over the dijon vinegar mix. Whisk vigorously to “emulsify” the oil in to the dressing. I add a pinch of celtic salt and a few turns of fresh ground pepper. Go ahead and dress the fennel salad with the dressing and put the salad aside while you cook the salmon.
Is the skillet hot? Let’s get the salmon on. I have no idea why I used to cut skin OFF salmon. The skin, when crisp, is absolutely amazing. Score the salmon a few times, this keeps the skin and the fish flat as you cook it on the high heat. Drizzle some coconut oil in the skillet and let it heat up. Put the fish in skin side down and keep the heat up. I cover the skillet and let the skillet do the work. The skin will crisp up quick. Don’t overcook the fish! When the skin is crisp and brown, flip the fish for about 30 seconds, turn the heat off. The goal is the have the salmon medium rare or even rare at the center, with a really crisp skin.
Plate the fish skin side up, top it with the salad. Stack the salad up high for a nice visual effect. I served this with a cold string bean salad.
Enjoy this wild caught sockeye salmon recipe, please share your variations.
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