Meat wasn’t the only thing I ate in Hawaii. Fresh fish—like the fresh fruit I didn’t eat as much of as I should have—abounds, making it easy to access never-frozen cuts of tuna or ono that are literally straight off the boat. To fill my taste-buds’ desire to go back to that pescetarian paradise, I dipped into my stash of Copper River salmon. This fish hails from that other non-contiguous state, Alaska, and tastes oh so goooood that I wanted to add as little to it as possible to work with the natural flavors of this oily fish. Hawaii, meet Alaska. You’re going to make beautiful meals together…
Soy Salmon Salad
–5-6 oz. wild salmon fillet
–tsp olive oil
–TBSP butter
–salt and pepper
–TBSP soy sauce
–green onions (green parts only), sliced thin
Heat a cast iron skillet or stainless pan over medium-high heat. When hot, add the oil and the butter to the pan. Prep the salmon skin-side down. Season it with a pinch each of salt and pepper and use your fingers to push the seasoning into the skin if desired. Add the salmon to the pan skin side up. Trust me! Cooking the fish skin-side up first, before flipping it over will make it super easy to remove the skin in one piece once the fish is cooked. Let the salmon brown on the top side (skin-side up) for 3-4 minutes before flipping the fish to skin-side down. Finish cooking (if you’re not sure how to tell, you will know salmon is done when it flakes easily with a fork). Remove to a plate, skin-side facing up.
Remove the skin using your thumb and forefinger and throw away. Chop up the salmon and move to a bowl. Add the soy sauce and sliced green onions. Stir to combine. EAT. Mmmmmmmm.
Dammit Jim, I’m not a doctor…
Time: 20 minutes
Serves: 2
Calories: 255 per serving
