Fish and Chips?
No?
Yes?
Maybe? I think we might be breaking too many rules if we say that so lets just say “Planty and fish”
We are Serving up this crispy skin garlic lemon thyme salmon with plantains and cucumber salad.
Finding a local fresh seafood store is like finding a pot of gold I tell ya! Especially where we are. The owners of Bubba Gandy located in Columbia , Tennessee travel every week for  fresh seafood. Never frozen, just what the good Ocean has to offer. You know exactly where your food comes from.
Its a little drive from my place but well worth it. And they just started delivering where I live! Can it get any better?
This beautiful day I stopped by and picked up some whole snapper and Atlantic Salmon. Freezing some for later use but enjoying some pan seared salmon is definitely a great dinner plan.
With salmon this fresh you really have no reason to do too much. That’s why this dish is so simple and delicious. Garlic, fresh lemon thyme from the garden, a little salt and black pepper. That’s it!
Simply score the fish, making slits down the skin side. Wash and dry your fresh thyme. Â Season fish with salt, black pepper and thyme leaves. Skin side down first into pan, push down with a spatula for a little bit and just let it be. No fussing!
Depending on how thick the cut is, your salmon should be ready in 7-10 minutes. Flip Salmon when its over 3/4 cook ready. You will clearly see from the side. It takes about 4-5 minutes. Flip and cook for another 3 minutes or so. Its that easy! My husband becoming a pescetarian definitely helped me horn my fish cooking skills. There has been quite a few fails, but here we are. Say no to dried out fish. Enjoy this simple pan seared garlic lemon thyme salmon and don’t forget to share with a friend or two
Pan seared Garlic Lemon thyme salmon
Ingredients
- ~1 pound fresh salmon (two half pound pieces)
- 3-4 pinches of kosher salt
- 2 pinches of black pepper
- 1-2 Tbsp olive oil
Tomato Cucumber Salad
- 1 cup diced cucumbers
- 1 cup cherry tomatoes (halves)
- 1 tsp lemon juice
- a pinch of salt (to taste)
- a pinch of black pepper (to taste)
Instructions
- Score salmon skin , by making two slits on the skin side. Season with salt and black pepper. Stuff slits with some thyme leaves.
- Heat Cast iron to medium high heat, and in oil and smashed garlic cloves (skin on).
- Add salmon skin side down, push down with a spatula for about 30-45 seconds. Add in remaining thyme. Cook on the skin side for 4 minutes (Or about 2/3rds cooked, you will see a clear contrast on the side). Flip and cook for another 3-4 minutes. or until ready. (You can cook salmon on the sides too if you have a thicker cut )
- For cucumber salad, combine all ingredients in a bowl and season to taste. Serve with salmon and fried plantains.
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