Hello! I am happy to be guest posting for Aubrey today while she is on maternity leave.
Today we will be making a delicious salmon dish that is crispy on the outside and perfectly tender on the inside. It is served with a lemony butter sauce that has just a little kick.
Before we get to the recipe, let’s chat about buying fish:
1. It’s best not to buy fish wrapped in plastic. You should be able to smell the fish you are buying. I always buy mine from a fishmonger I trust. If he is handling it, cutting it etc… he will know if it’s not fresh.
2. Always buy fish the day you plan on making it.
3. When selecting fish always point to the piece you want. In stores the freshest fish is placed in the front of the window, closest to you, and the fish from the day before is placed in the back, closest to the fishmonger. So when you are looking at the fish closest to you and ask for it, he pulls it from the back. It doesn’t mean there is anything wrong with that fish from the day before, it’s just not the freshest…and you want the freshest!
4. If it’s available to you, use wild caught salmon. Click here to read why.
The way we get the salmon crispy on the outside and perfectly tender on the inside is by searing it on the cooktop…
…and then placing the pan in the oven to bake till salmon is just done…
Serve your salmon with a side of three ingredient pureed cauliflower.
Linda Spiker is the owner and operator of The Organic Kitchen cooking school, author of two cookbooks and a food blogger. “I love food! And I love teaching people that cooking should be enjoyable, eating well doesn’t have to be time consuming and fresh is always better!” Linda is also a wife, mother of six, grandmother to three and a yoga instructor. Please visit her website at www.theorganickitchen.org