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Simple Salmon Supper

The first fish I folded into my cooking repertoire was farm-raised salmon. Not surprising, right? Lots of people start that way because it’s easy to prepare, versatile and affordable. I baked it with soy sauce and brown sugar, I glazed it with maple syrup, I coated it with mustard or I grilled it with veggies. Though the list of fish I cook with is far longer these days, I still reach for salmon for a quick, easy and delicious dinner.

Read on to find out how you could win a $50 Whole Foods Market gift card. UPDATE: Thanks to everyone that entered. Congrats to our randomly chosen winner, Tiffany!

Reap the health benefits of fish and the budget benefits of cooking at home with simple farm-raised salmon suppers. Fast enough for a weeknight and easy enough for a novice cook, these six recipes are…well, a great catch.

Salmon with Sautéed Swiss Chard. Very easy. Very tasty.

Baked Salmon with Lemon-Thyme Flaky Salt. Serve this dish with brown or wild rice and a green salad for a complete meal.

Roasted Salmon and Broccoli with Lemony Whole Wheat Linguine. Veggie? Check! Protein? Check! Grain? Check!

Salmon with Tomato-Olive Topping. Just a handful of ingredients equal a mouthful of goodness. (Time-saving tip: look for roasted tomatoes on the olive bar.)

Seared Salmon with Soy-Ginger Noodles

Seared Salmon with Soy-Ginger Noodles and Vegetables. Quick and satisfying.

Lemony Salmon with Whole Wheat Penne, Peas and Dill. The classic combination of salmon, peas and dill make this a timeless weeknight winner.

 

Responsibly FarmedKeep in mind, not all salmon is farmed the same! The standards behind our “Responsibly Farmed” seal prohibit antibiotics and parasiticides in feed, allow only non-synthetic pigments to be used, and require producers to protect wildlife and prevent the escape of farmed fish into the wild. 

We’re fishing around for more easy salmon dishes. Share your favorite simple salmon recipe in the comments below by March 31 and you could win a $50 Whole Foods Market® gift card.

The fine print: No purchase necessary. Promotion ends March 31, 2013, 11:59 PM CDT. Must be a legal resident of the US or Canada (except in Quebec, where it is void) age 18 or older to participate. Taxes on prize, if applicable, are the responsibility of the winner. Employees of Whole Foods Market, Inc., are not eligible. Void where prohibited.

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300 comments

Comments

Stacy G says …

Brown Sugar Soy Glazed Salmon Salmon fillets dark brown sugar (amount will vary according to size of fillets) soy sauce (amount will vary according to size of fillets) Heat oven to 450 degrees. Arrange salmon on non-stick baking pan, skin side down. Coat salmon with a heavy coating of brown sugar. Sprinkle on soy sauce. Bake for 12-15 minutes to desired temperature. Serve warm as an entree (with steamed broccoil and pineapple studded brown rice) or cold for a salad (argula, mandarin oranges, red onion, sliced almonds and asian vinagrette).

Rose says …

salmon chowder! In a pot put chicken broth, can evaporated milk and creamed corn. Chop onion and saute with butter and add to pot. Dice potatoes, carrots, cut fillet(s) into chunks, add to pot. Cook until potatoes aer tender and fish is cooked through, about 25 min. Add shredded cheddar cheese and cook a couple minutes more.

Rose says …

Poached salmon is quick and very good. Chop onions, carrot and celery and half a lemon. Boil in water for about 10 minutes. Add salmon fillet(s) and cook until done & fish is opaque (about 5-7 min).

Patricia says …

Cook salmon in shallow pan skin side down in olive oil until skin is crispy, then flip fish over to complete cooking about 12 min depending on the size of the fish. Drizzle lemon butter with capers and a dash of sea salt. Place on a bed of sauteed kale and a mix of brown rice with quinoia on the side.

Melissa K says …

This is my favorite way to cook salmon: First, prepare your fresh salmon fillets by seasoning the skinless side with salt and white pepper. Preheat oven to 400F. Heat a pan to medium high on stove. Add about 1 TBSP butter to hot pan on stove. Once butter begins to bubble, add your salmon fillet skinless side down and cook for a couple minutes until slightly golden and crispy. Transfer fillet to a foiled cooking sheet skin side down, pour any remaining butter from pan on top of salmon fillet on cooking sheet. Cook in oven for 8-10 minutes at 400F. Served best with a side of sauteed kale and onions, or parmesan broccoli (toss 2 C broccoli, 1 TBSP olive oil, ~ 1/4 C Whole Foods brand parmesan/romano cheese mix; spread onto cooking sheet; roast at 450F in oven until slightly browned and crispy).

Veronica says …

Miso Salmon!

Becky says …

Drizzle low-sodium soy sauce over salmon. Sprinkle hemp seeds over top and press lightly to adhere. Place salmon on grill, skin side down. Cook to desired doneness.

Rosie says …

Stir fried salmon & veggies. Heat wok and add swirl oil. Add salmon pieces and toss until done. Push to side. Add sliced onion, and toss until softened and edges browned, add bite-sized pieces of broccoli, stir fry until crisp tender. Make a sauce of cornstarch, soy sauce, rice vinegar, ginger, crushed garlic and a small amt of agave nectar, add to pan and stir until thickened.

Christopher Struck says …

Cous Cous Quinoa Salmon Salad Prepare cous cous and quinoa according to manufacturer's directions then chill. Marinade salmon overnight in extra virgin olive oil, salt, black pepper, crushed red pepper, and garlic. Bake salmon at 300 degrees until fully cooked, flake into bite-sized pieces, then chill. Mix cous cous and quinoa together in a bowl. Add chopped red onion, minced fresh dill, crumbled feta, chopped seeded english cucumber, and chopped red/yellow bellpepper. Drizzle extra virgin olive oil and red wine vinegar into bowl. Season with salt, pepper, and any other spices/herbs you prefer. Fold in salmon. Enjoy!

Fran Farris says …

I make a delectable Salmon Benedict . . . sounds sinful, but it's actually somewhat low carb, if you use your imagination ;) Broil salmon in some butter in a pan. Top a 4 oz serving of the salmon with a fried or poached egg, then top with Knorr Hollandaise sauce made from a packet. AWESOME with steamed pea pods on the side.

Mary says …

Combine equal amounts apple juice and maple syrup with a little soy sauce, finely chopped onion, and minced garlic. Reserve about 1/4 cup of mixture and use rest to marinate salmon in refrigerator 1-3 hours. Broil or grill, basting with reserved 1/4 cup marinade.

Eva Louise says …

Pesto Crusted Salmon <3 Preheat oven to 350 and bake Salmon filet until almost done...8-11 minutes depending on size. Make your favorite fresh pesto and spread it evenly over the baked salmon..about a 1/4 inch thick Turn on the broiler and broil Pesto Crusted Salmon until it gets all bubbly and you smell the goodness fill your house! :) Keep an eye on it 'cause it broils quickly! ENJOY!

Rose says …

Honey Citrus Salmon. I like the way honey & citrus soften the taste of salmon. Combine honey, and about half as much lime juice and orange juice. Put fillets in a greased baking pan, and cover with the mixture. Bake at 400 degrees about 12 minutes or until done.

Wanda Wong says …

Herb crusted Salmon: 1 tbsp. tarragon (fresh) 1 tbsp. Italian parsley (fresh) 1 clove garlic pinch of salt 1 tbsp of mayo 1/2 tbsp of dijon mustard 2 portions/filets salmon about 8oz each season salmon with s & p use mortar & pestle to mix tarragon, parsley, garlic and salt pound/mix into a paste and till combined add mayo and dijon, mix with a wooden spoon right in the mortar and pestle after all is combined well, slather on salmon broil for 10-14 mins, under your watchful eye if still pink in middle, leave in oven but turn oven off leave in till salmon is done to your liking

Stephanie D says …

For my Asian Glazed Salmon, I combine 1/2 cup brown sugar, with 3 Tbs Bourbon, 2 Tbs soy sauce, 1 Tbs lime juice, 1 tsp grate ginger, 1/8 tsp black pepper, and 1 clove garlic, crushed. Add 4 6 ounce salmon fillets and marinate 30 minutes. Remove from marinade and broil until salmon flakes - approximately 11 minutes. Garnish with sesame seeds and sliced green onions if desired.

Aislinn says …

Salmon served with asparagus, mushrooms and onions! I start with a salmon portion. First heat olive oil and enough orange juice to coat the bottom of a pan. Add salt, pepper, and thyme. Once the orange juice is steaming, but not yet boiling, add the salmon portion and cover with a glass lid. Cook until the edges of the salmon begin to turn light pink. Turn over salmon and cook until the orange juice is glazed. Remove from heat. While the salmon has been cooking I simultaneously cut up asparagus, mushrooms and a small amount of red onion. I saute this mixture in olive oil with a splash of red wine vinegar. Add salt and pepper. The vegetable medley and the salmon cook in about the same amount of time. When complete, this serves as a quick and easy, delicious meal.

Rosie says …

Fresh Salmon Burgers. Put slightly frozen salmon through the food processor, along with scallions, little lime juice, lime zest, a small amount of cilantro, some bread crumbs, salt 'n fresh pepper. Pulse until mixture just holds together. Form into patties and grill, or cook in a skillet with a little oil, or in the oven until done.

Valerie Deschamps says …

I mix an egg, feta cheese and sliced black olives together. Put it on the salmon and sprinkle with Parmesan. Bake in the oven or on the BBQ. It is yummy

Andrea Jones says …

Preheat oven to 350. Mix a tablespoon of mayonnaise and a tablespoon of mustard together. Apply a thin layer to salmon. Pop into oven for 15 minutes or until just cooked through. Super simple and totally yummy.

Giovanna says …

Dip salmon in egg wash, then dip in a mixture of hemp seed and brown rice flour, garlic powder, Himalayan salt and black pepper. Fry up on stove in ghee until slightly brown on both sides.

Angelica says …

My family LOVES this simple & versitale recipe. I've used it with shrimp & chicken, served with brown rice & steamed veggies, usually brocolli. Ginger & Garlic Teriyaki Salmon: Brush salmon filets very lightly with olive oil and sprinkle with pepper & a light sprinkle of sea salt. Cook salmon filet in pan with olive oil along with freshly grated ginger & a little bit of minced garlic (reserve more for later). When salmon is almost done, add low sodium teriyaki sauce & a tablespoon or so of honey. If desired, add more fresh ginger & garlic. Reduce slightly to form a nice sauce. Remove salmon & serve with or over brown rice. Add veggies of choice. Drizzle with sauce. Sprinkle with sesame seeds. Enjoy!

miftah A. says …

I love to create recipes. My newest salmon dish is salmon marinated in a sauce made of pomegranate syrup, fresh squeezed blood orange juice,fresh squeezed lime juice honey, sea salt. marinate 15 min, bake with slices of blood oranges, limes and fresh basil to your desired doneness. serve with roasted baby veggies and Israeli couscous. Georgous and succulent, perfect for any night of the week or a dinner party.

Lynne V says …

Tastes like a pro chef prepared it! Salmon poached in coconut milk with Tai Curry Blend Seasoning -- yep in the handy container right there in the WFM Seafood department! Heat just enough EVOO in a pan to start onion and celery slices, throw in a bay leaf and a lemon wedge. Salt and pepper your Salmon, pan sear the fish and top with the Tai Curry blend, pour in a can of coconut milk and about 20 minutes later your're done! Cook your veggies, asparagus, beans, whatever, right in the pan with the Salmon! Serve over rice! Yummy beyond belief!

Rosie says …

Salmon Spring Rolls. Poach salmon in a small amt of water over medium heat, do not allow water to boil hard, then set aside. Boil water for rice vermicelli - add it to the boiling water, turn off heat, and leaver for a few minutes, drain. Soak spring roll wrappers for a minute until soft, then allow moisture to evaporate, keep covered with a damp towel. Roll up wrappers by filling with salmon, vermicelli, cilantro, shredded carrot, shredded lettuce. Cut each roll on a diagonal. Serve with dipping sauces.

Angela says …

Misoyaki Salmon...I boil 1/3 c. mirin and 1/3 sake. Add 1 c. sugar, 1 c. white miso. Cool. Place salmon steaks in ziploc with marinade and let marinate for 1 hour-overnight. Broil for 6-7 minutes and serve with fruited black rice or wild rice and any other sides you desire!

Gina says …

Thaw 2 salmon fillets, approx 5 oz each. Sprinkle with Simply Organic All Purpose Seasoning. Heat nonstick pan to low/medium heat, add a little organic olive oil and about a tsp. of Bragg's Amino's. Saute until browned, cutting into smaller pieces to allow for thorough cooking. Serve with quinoa or brown rice and salad or sauteed leafy green of your choice....

Tiffany says …

I love salmon! It's my favorite fish! I usually like to keep the salmon very simple and with little ingredients, that way I can be able to taste the salmon. Season with himalayan pink salt and pan sear the salmon. But before putting the salmon into the pan, I like to saute the garlic in the oil first, then put the salmon in. It gives it a nice garlicky flavor. I like to serve it with a side of sauteed cauliflower with plain white rice or mashed sweet potatoes or homemade baked sweet potato fries/wedges.

Hilary Wilson says …

One of my favorite ways to eat salmon also happens to be very simple, which is a salmon baguette from a collection of recipes aptly titled "Easy Food." You heat the oven to 425 degrees Farenheit, split a baguette (2" across, 8-9" long) lengthwise without cutting through entirely, spread each side with pesto (about 4-5 tablespoons total) and top with overlapped thinly sliced fresh salmon fillet (9 oz., without skin), season with salt and freshly ground pepper, wrap the baguette in oiled foil, and bake for about 30 minutes. Open the foil slightly to release steam, and then return to the oven for a few minutes. Cut the baguette in half and enjoy!

Parker the Fishmonger says …

This is only 'complicated' the first time you do it. Use your oven or on a grill. Cut into the salmon fillet at a 30 to 45 degree angle every 1/2 inch. Cut just to the skin so it remains 'intact'. Make a quick marinade slurry by squeezing an orange, (seasonal mandarines are great!) and mix in with light brown sugar to make a citrus sweet slurry. Spoon the slurry into each cut by lifting the fillet (I use a wooden spoon handle under the skin) and finish with a thin coating over the top. The marinade will caramelize to keep the moisture in the fish. Set your oven on broil, center rack, cook uncovered till glaze is golden and meat flakes, about 12 mins. Prepare a salad plate of baby spinach greens, drizzle a little raspberry-balsalmic on the spinach, spatula three slices of salmon off of the skin onto the bed of spinach, garnish with a few mandarin slices, candied pecan bits, dried cranberries. Serve the salmon hot or cold, either way is totally ok. Serve with warm, toasted crusty bread. Chilled sparkling wine makes it all go down easy! I've got a photo if you want one.

Rose says …

Salmon Omelette. Cut fresh salmon into chunks. Saute with small amt of oil. Set aside. Add beaten eggs to large saute pan, cook until set. Add salmon to one side of eggs, then add chopped red or green pepper, onion, and shredded cheddar (or other) cheese. Cover for a minute or so until cheese melts.

Beverly goodman says …

Mix one fourth grain mustard ..with two tab,espoons brown sugar.broil yummy.

aaron keeping says …

Favourite salmon ever. I once had a vegetarian try it because people thought it was so good. Marinade: cayenne, tabasco, worchester, white wine, lemon juice, soy, sugar, ginger, garlic Sauce: lots of butter, brown sugar, lemon juice, white wine, garlic, tabasco, pepper, onion, salt Soak in the marinade for an hour. Bbq on one side (10 min/in), flip over and as cooking keep applying the cooked sauce. amazing

Megan Ware says …

My go-to salmon recipe is a salmon-veggie bake with fresh mushrooms and carrots, wrapped up in foil packets and baked to trap in all the flavors of orange zest and oregano. I serve it with a side of cous-cous. Read the full recipe below or check out the recipe and pics on my blog-- http://meganwarerd.com/2013/01/25/fresh-fish-friday-salmon-edition/ 1lb salmon 4 carrots, thinly sliced diagonally 2 cups sliced mushrooms 4 green onions, diced (white and green part) 2 teaspoons shredded orange peel 1/2 teaspoon dried oregano 5 garlic cloves, cut into fourths 1/4 teaspoon black pepper 4 teaspoons olive oil 2 oranges, thinly sliced 1. Preheat oven to 350 degrees. Steam carrots for about 5 minutes. In a large bowl, combine carrots, mushrooms, green onions, orange peel, oregano, garlic and pepper. Stir. 2. Tear off four 2x2ft pieces of aluminum foil. Fold each in half and divide the vegetables evenly in the center of each piece. Divide fish into four pieces and place on top of veggies. Drizzle one tsp olive oil over each piece and top with orange slices. Fold the ends of the foil inward and roll down, creating an enclosed packet. 3. Place foil packets on a baking pan and bake for about 30 minutes or until fish flakes with a fork and carrots are tender. Enjoy!

Rosie says …

Salmon and Grapefruit Salad. Citrus, esp one not too sweet, is a great combo with salmon. If you can find it, you can use Oroblanco. Poach salmon fillets in small amount of water and allow to cool to lukewarm. In the meanwhile, prepare salad. I like to use Olivia's Spring Mix, sometimes also add frisee and arugula. Cut grapefuit into sections and into small chunks. Add the salmon, grapefruit, also chunks of fresh coconut and walnut pieces. Mix a dressing of grapeseed oil, raw honey and coconut vinegar. Toss well and enjoy!

Kathrin says …

Fry salmon in a pan in olive oil, add a decent amount of chopped fresh basil leaves for the last 2-3 minutes. Serve with coconut rice. This recipe is easily done with all stored/frozen food, as long as you cultivate your own basil plant.

Chi says …

Simple Mustard Salmon Ingredients: 1 1/2 lb Atlantic Salmon Mustard of your choice (Dijon works well) Salt & Pepper Preheat the oven to 375 degrees. Line a rimmed baking sheet with parchment paper. Place salmon skin side down on parchment and sprinkle with salt & pepper. Spread a thin layer of any mustard of your choice (although Dijon is our favorite) over the entire piece. Bake for 10 to 20 minutes depending on how well done you like your salmon. Enjoy!

Kay Reeves says …

Using a filet of Salmon, season with Old Bay Seasoning and fresh ground pepper. In pan, heat about 2 tbsp of EVOO, a tbsp of butter, 2 minced garlic cloves, zest of lemon, and about a tbsp of fresh thyme. Saute salmon until pink part is clear, about 2-3 minutes on each side. Serve with pasta. Pasta Recipe: Whole wheat paste cooked according to directions After cooking pasta, use about 1/2 to 1 cup of the pasta water (amount depends on how much pasta you are cooking). Add basil pesto (about 1/2 cup), zest of one lemon, juice from 1/2 the lemon. Serve salmon on top of pasta.

Zee Gardner says …

Here is my favourite salmon recipe. PANKO ENCRUSTED SALMON WITH DIJON MUSTARD = YUM!!! Preheat oven to 450 c Combine the panko crumbs with the parsley, lemon zest, minced garlic, olive oil, sea salt and freshly cracked pepper, to taste. Combine with your fingers until evenly mixed. Spoon the Dijon mustard on top of the salmon and spread evenly. Season the fish with sea salt and freshly cracked pepper. Press the panko mixture thickly on to of the mustard… the mustard will help the panko adhere. Bake in 450 oven for 15-20 mins. Really hope I win cuz nothing NOTHING would make me happier then a gift card at Wholefoods, my favourite place in the whole wide world to shop :) Have a wonderful day!!!

Annie says …

A great last minute salmon dish - fast, easy, and yummy! Take some miso paste and add some water so it's easy to spread. Salt the skin side. Sear skin side down in a teaspoon of EVOO. Once the skin is crispy, finish in a preheated oven at 375F for 5 minutes. Serve with garlic stir fried leafy greens.

Jennifer Crowley says …

I just use some fresh squeezed Oranges and salt. Marinate as long as you like in fridge -pour in baking dish and top with orange slices--simple and easy and a switch from usual lemon/dill combo. Bake in oven until done...super yummy and always a treat!

Anne says …

Salmon with broccoli, kale and basil. delish.

Sue K says …

Grilled Salmon Salad with Citrus Vinaigrette Drizzle salmon with a little olive oil; rub in the zest of one orange and one lemon. Season with salt and pepper. Chill at least 30 min. Grill salmon until barely cooked. Remove from grill and let rest on platter. Toss greens with vinaigrette made from juice of orange, 2Tbsp white wine vinegar; 1 sm chopped shallot, 3Tbsp olive oil, salt/pepper. Divide greens among 4 plates. Garnish with goat cheese, blackberries, roasted asparagus and salmon.

Anneth Winkler says …

My family loves salmon. I make it very simply - 2 lbs. salmon. Turn oven to 450 degrees. Line the pan with foil, spray with baking spray. Rinse and dry the salmon. Spray the salmon with baking spray and sprinkle lemon pepper spice until the entire salmon is covered. Bake on the top rack for exactly 20 min. It can be accompanied with any side dish.

Chelsea Wisch says …

1/4 cup gluten free soy sauce 1 tablespoon Dijon Mustard 2 tablespoons brown sugar 2 tablespoons Nanko Rice Vinegar Original flavore Salt for seasoning Salmon about an inch and a half in thickness Lightly season salmon with salt and bake in the oven on middle rack at 400 degrees for 15 minutes. Mean while, combine remaining ingredients in small pot. On medium heat, stir glaze until it begins to bubble up the sides of the pot. Remove from heat and set aside. Turn oven to broil and move oven rack up to the second notch from the top. Baste fish with the glaze you just made, reserving some for more basting. Broil until glaze begins to bubble. Take fish out and baste again once glaze bubbles, repeat until you have the desired amount of glaze on fish and fish is cooked through. I serve it with A Taste of Thai Garlic Basil Coconut rice.

Juliet Gales says …

This salmon is unbeatable. Big words, I know...but I promise, this delivers: Pesto Salmon en Papillote - Preheat oven to 450. Place 6 oz. salmon filet on a rectangle of parchment paper, sprinkle with salt and pepper. Smear 2-3 Tbsps of pesto on top of salmon (I like it good and thick!). Bring long ends of parchment together, fold over 3-4 times, roll each and yuck under filet. Place filets (one per per person) in a shallow baking dish and place in oven. Bake @ 450 approximately 10-12 minutes depending on thickness of fish. Serve alongside brown rice and steamed broccoli. You'll never want salmon WITHOUT pesto again! Enjoy!!

Winston and Cathy says …

We make a delicious broiled salmon! Everyone who has eaten it goes crazy with how moist and delicious it is. You take equal parts safflower mayonnaise and sour cream. Mix in garlic powder, salt and pepper to taste, dill or chopped scallions or chopped chives. Spread on the raw salmon. Place on a broiler pan skin-side down and broil until salmon flakes when checked in the middle with a knife. This can also be sauteed on top of the stove. You don't want to turn the salmon - you cook it on one side only.

John Bromley says …

Salmon with asparagus, baby potatoes, cherry tomatoes, fresh basil and balsamic vinegar. Optional extras, capers and Anchovies. Set the oven to 400f. For quickness cook the potatoes, a small hand full for each salmon steak, in the microwave for 5 minutes. Warm some olive oil in an oven prove dish. Put the potatoes in the warm oil and cook until just starting to brown. Then put the asparagus in with the potatoes, cook for 5 or 10 minutes, depending how much you like your asparagus cooked. Move aside the potatoes and asparagus and put in the salmon skin side down, pour a little olive oil onto the salmon add an handful of the cherry tomatoes. Spoon over 2 or 3 tablespoons of balsamic, to taste. The option, add a tablespoon or two of capers and 2 or 3 anchovies per salmon steak. When it's ready sprinkle over a handful of fresh basil leaves. Serve straight from the dish. Delicious!!

Cheryl Markman says …

Salmon BBQ Basting Sauce 1 c butter or olive oil (or a combination) 1/3 c lemon juice 1 ½ t soy sauce 1 ½ t Worcestershire sauce 2 T parsley flakes 1 t dried basil 1 t dried oregano ½ t garlic powder salt and pepper to taste Melt butter and add remaining ingredients. Baste on salmon while grilling to desired doneness. Enjoy!

Mindy Mashburn says …

Wasabi Salmon - Place salmon in an oven proof pan. Coat with olive oi, salt and pepper to taste. Coat the top of salmon with crushed wasabi peas (pulverize in food processor) and pat down. Sprinkle with soy sauce. Bake in a 425 degree oven until cooked through to desired level (I like it medium rare). Serve with snow or snap peas and rice. Really great Asian flavors!

Tracy Wolfe says …

Pan Seared Salmon with Sesame Oil and Lemon Zest Heat a nonstick pan on medium heat. Spritz with olive oil. Place the salmon, skin down in the pan. make sure the salmon is nice and dry (pat with paper towel if needed). This aids in browning. Sprinkle the top with 1 teaspoon seseme oil and approximately 1 teaspoon lemon zest. Cover pan and cook for 3 minutes. Flip salmon, cover again and continue to cook for 3 minutes until it appears cooked through. Flip one more time to ensure the lemon/sesame side is browned. Add a little more zest and sesame seeds for garnish. Serve with a side of cooked pearl barley and braised chard.

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