Author Notes
This recipe is perfect if you're craving a light and bright dish. It combines the crispy texture of the pan seared fish with the herbaceous aromatics of the parsley and lemon. Dry cured fish has a slightly springy texture and helps to retain moisture and vibrant color. A hint of sweetness from the coconut oil is —Aleksandra W.
Ingredients
- Pan Seared Salmon
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2
Wild Caught Salmon steaks, thick cut
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1 tablespoon
Organic Coconut Oil
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1 tablespoon
Organic Butter
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1.5 teaspoons
Salt, to taste
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1/2 teaspoon
Pepper, fresh cracked
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3
Thyme, Fresh sprigs
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1 tablespoon
Sugar
- Parsley-Lemon Emulsion
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1/2 cup
Greek Olive Oil
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1
Lemon
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1 cup
Organic Parsley (fresh)
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1/2 teaspoon
Salt
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2 tablespoons
Organic Dill (fresh)
Directions
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Dry cure salmon with 1 tsp salt and sugar. Sprinkle generously and set aside - 30 minutes. Rinse, then pat dry with tea towel.
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Start emulsion by rough chopping parsley. Squeeze lemon into a bowl, then slowly drizzle olive oil, whisking while the mixture turns an opaque golden color. Season with salt. Add parsley and dill, whisk with fork to saturate. Set aside.
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Pre-heat oven to 400°. Heat cast iron skillet to medium, melt butter and coconut oil. Sear salmon each side 7-8m until golden brown. Flip, baste the salmon with a spoon with the butter and coconut oil. Cook another 7-8m. Halfway through, throw in thyme sprigs and continue basting.
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Allow salmon to rest for 4-5m, plate and serve with emulsion piled high on top of salmon.
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