If you value sustainability in the kitchen, you would know that some of the seafood with least environmental impact includes – Mussels, Alaskan Wild Salmon, Dungeness Crab, Mackerel, and Striped Bass. So here is, our recipe for Pan-Seared Alaskan Wild Salmon, that’s easy to cook, healthy yet delicious, and a perfect immunity-boosting dinner for you and your family.
Ingredients:
4 wild salmon fillets (you can buy on amazon)
2 tablespoons lemon juice
2 teaspoons olive oil
2 oranges, peeled, and segmented, plus 2 tablespoons fresh orange juice
1 small fennel bulb (stalks removed), halved lengthwise, cored, and thinly sliced crosswise
1/4 cup pitted green olives, halved (you can get them here)
Kosher salt and ground pepper
Method:
In a medium bowl, combine orange segments and juice, fennel, olives, lemon juice, and 1 teaspoon oil; season with salt and pepper, and toss gently. Set aside.
In a large nonstick pan, heat the remaining teaspoon of oil over medium. Add salmon, flat side down; cook until browned, about 3 minutes. Turn salmon; cook until opaque throughout, 1 to 3 minutes more. Serve salmon topped with orange mixture.
Substitutes: If you can’t source Salmon easily then you could try the same recipe with Rohu, Barramundi (bhetki), or Mackerel.
Leftovers: You could use the leftover salmon the next day to make a Salmon-Potato bake. All you need to do is layer chunks of cooked salmon fillet together with sliced potatoes, throw in some frozen peas, pour on cream, and top it up with Parmesan.
Equipment Required: 1 nonstick frying pan and a medium bowl. In case you wish to go for a salmon-potato bake the following day then you need a baking oven, (Check out the kitchen appliances collection here.)
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What Should Be In Your Pantry:
1. Baking Oven
2. Alaskan Wild Salmon
3. Non-Stick Frying Pan
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