I typically try to post on Mondays, however I came down with the flu on Sunday. The hubs quarantined me in the bedroom and forced me out of the kitchen. He served me snacks, tea and even gave me a little bell to ring if I needed him to bring me anything else. I’ll admit it, I rang the bell once or twice *hides in shame*. It was my chance to have a Downton Abbey experience (minus the sprawling estate, fabulous 1920s attire and the artillery of maids).
Now all is back to normal and I’m back in the kitchen, apron and all. Here’s a quick recipe for salmon. If you love salmon and are short on time, this recipe is perfect. It’s packed with flavor and will be on the dinner table within 15 – 20 minutes.
What you need.
- (Wild) salmon with skin
- dried pepper, sea salt, red pepper, thyme, dill (or your seasoning of choice)
- olive oil
- fresh lemon, to taste
How you make it.
- Season both sides of the salmon
- Heat about 3 – 4 TBSP (or enough to cover the surface of your fish) of olive oil in pan on medium-high heat.
- Carefully place salmon in the pan – skin side down. Cook the salmon for about 4 minutes.
- Flip the salmon and cook for about 1 -2 minutes. Pour a small amount of water about 1/8 cup or enough to barely cover the bottom of the pan. Cover the pan, to create a steam effect. Cook salmon (still on med-hi heat) for about 5 minutes and allow it to absorb the water. If you have a very thick piece, it might take 8 – 10 minutes.
Serve with a side of rice and salad and you’re good to go!