Author Topic: Single pan salmon dinner  (Read 1553 times)

Offline Warren Dew

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Single pan salmon dinner
« on: October 08, 2010, 01:33:43 PM »
This is for the folks who have been asking for simple recipes without too many ingredients.  You may have to adjust the heat for your particular stove.  The specified amounts constitute a light dinner for two, or a large dinner for one.

Ingredients:

2 tbsp grass fed tallow
Approximately 3/4 lb salmon fillet, preferably wild, split lengthwise along center line
1 onion or 1/2 cup mushrooms, sliced to 1/4 inch thickness
(optional) baby spinach or salad greens, blueberries or strawberries

Place tallow in large frying pan, preferably cast iron, and preheat to medium high temperature, about 2 minutes over medium high heat for a heavy cast iron pan or as little as 30 seconds for a thin stainless steel pan.

Place salmon fillets skin side up and sliced onions or mushrooms in pan.  Fry for 3 minutes.  Turn salmon and onion or mushroom slices and fry until salmon is done, approximately another 3 minutes.  Salmon is done when the center of the thickest edge has completely changed color from the raw color to the lighter cooked color.

Serve salmon skin side down under onions or mushrooms, with optional berry salad.

Notes:  tallow is ideal for this recipe as its high level of saturation complements the high amounts of unsaturated fats in the salmon.  Unhydrogenated lard or bacon grease can be substituted but will not taste as good.  For those that don't mind nonpaleo fats, clarified or ordinary butter should work as well.  Salt, pepper, or lemon may be applied by the diner to taste.

My other recipes:
http://cavemanforum.com/recipes-and-meal-photos/rib-roast/
http://cavemanforum.com/recipes-and-meal-photos/pork-loin-roast-dinner-including-side-dishes/

Offline samjohn

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Re: Single pan salmon dinner
« Reply #1 on: October 08, 2010, 10:54:48 PM »
That is another thing now that I think about it, you get used to using just one pan to conserve flavour, as no salt is going in usually.