Once upon a time I ate some salmon that had been pre-frozen.
Not pretty at all.
The thing is I don’t blame the pre-frozen state of the salmon. I blame the actual salmon itself for being “bad” and treating my gastrointestinal tract like, well, like crap. But the saddest part of the whole ordeal is that we went from enjoying salmon 1-2 times a week to not at all for a long time. I craved it, but couldn’t bring myself to eat it. I wanted to buy some, but couldn’t find any that weren’t pre-frozen and that didn’t make my stomach churn.
Y’all, last week that all changed. I received some AMAZING salmon from Door to Door Organics, along with our weekly box of goodies, and resolved to create a salmon masterpiece. Guys, this is IT.
Think crispy potatoes, perfectly cooked salmon, and just enough lemon to make it light and refreshing. That’s right, I said salmon masterpiece. What of it? 🙂
- 2 4-6 oz cuts of salmon, with skin on
- 1 large russet potato
- 1 lemon
- seasoned salt of your choice
- 1 Tbsp vegetable oil
Here’s the deal: I really believe you need a cast iron skillet for this. There are some recipes that call for one when you don’t really need one, but I would say this is required unless you absolutely positively cannot get your hands on one – then just make sure your skillet is oven-proof! Preheat oven to 400. Heat the oil over medium-low heat until very hot. Meanwhile clean, skin, and cube the potato. When the oil is hot add the potato cubes to it and immediately sprinkle with seasoned salt. Saute for a few minutes to let the exterior get nice and brown, then lower the heat and let it cook for about 5-10 minutes until the potatoes are tender. While they are cooking season the salmon very lightly with salt and pepper. Slice the lemon in half and cut 1-2 slices from each half. Place on the salmon. When the potatoes are tender move them to the outside of the pan and place the salmon filets in the middle. Slide the whole thing into the oven at 400 degrees for about 8-10 minutes. Remove from oven when the fish is flaky and tender. Squeeze the remaining lemon juice on top of the salmon and potatoes. Serve while hot.