Is anyone else still hung up on Game of Thrones? No? Just me?
SKIP THIS NEXT PARAGRAPH IF YOU ARE NOT CAUGHT UP, ABORT, ABORT!!!!!
I can't stop thinking about ".....my queen?" UGH, STAHP, BUT DON'T, EVER. Can we just agree that all men need to start calling women "my queen" and just call it a day? Is it okay for me to want this love to happen? Because I do, I really do. I don't care if it's wrong!!!!! Was the whole Jamie-Cersi-brother-sister story line just a ploy to warm us up to this nephew-aunt love affair? Why does it have to end on Sunday? Is it really not coming back until 2019??? Will Brienne and Tormund ever have their moment?! Can someone answer all these questions on my heart?? I AM NOT OKAY!!!!!!
Whew. Okay, sorry about that. Let's move on before a GOT-induced anxiety attack strikes.
My adventures of cooking through Jessica Fechtor's memoir and cookbook, Stir, continue with this simple seared salmon dish.
This is another one-two punch in the quick and easy dinner category, much like the Lemon & Oregano Chicken Wings I shared earlier this week.
We're talking 5 ingredients and less than 10 minutes folks, this is NOT a drill!!!
When it comes to the salt, the flakier the better. If you feel like getting fancy with it, Maldon's flaky sea salt is the best in the game. It's uber flavorful and perfect for highlighting the fish here. But if you don't feel like hunting for it, don't sweat it, just use a coarse ground kosher salt.
I used a cast iron pan but a stainless steel pan will work well, too.
We served ours over some lemony farro with roasted vegetables and it was bomb diggity. 2- and 4-year-old approved as well which is always an added bonus ;)
Simple Seared Salmon
Recipe from Stir by Jessica Fechtor
Makes 2 servings
2 salmon filets, about 1/3 lb each
1 tablespoon salt, flaky or coarse ground
Fresh cracked black pepper
Lemon wedges to serve with
- Scatter the salt over a 10-inch cast iron or stainless steel pan. If using stainless steel, be sure to oil the pan first and then scatter the salt. Heat over medium-high heat for 3 minutes.
- Brush olive oil on both sides of your salmon filets. Place skin side down in the pan and cover with a lid or baking sheet.
- Cook for 4-5 minutes, or until skin is browned and easily releases from the pan. Flip and continue cooking, uncovered, for another 2 minutes, or until you reach an internal temperature of 125˚. The center should be a bit transulcent.
- Remove from the pan, season with pepper and serve with lemon wedges.
Enjoy little rascals! Brienne & Tormund forever!!!!!