GOOD 'N' CHEAP EATS
Grilled Salmon Salad
One of my all time favorite fish has to be salmon. During this time of the year, you can find whole salmon at local markets at some pretty good prices, so be sure to watch for sales. I like to buy them whole and if you visit a market where cleaning the fish is a part of the service offered, you can have them filet the salmon for you to further help with keeping down the cost. If you purchase it as filets you will typically pay a higher cost.
The flavor of salmon is delicate and although it is a fatty fish, the fat is of the good kind. During any given week I will find an excuse to include this delicious food to my menu repertoire. And as plentiful as it is, I have found that there are still many people who shy away from preparing it at home simply because they have not discovered just how easy it is to make.
One of the key things to keep in mind when preparing any type of fish is to be careful not to overcook. A good rule of thumb to use is to cook until there is just a slight pinkish color left in the very center and then allow it to rest for a few minutes before serving as it will continue to cook.
Serve over a bed of salad greens. Accessorize with blanched whole green beans and sliced red potatoes. Top with a nice balsamic vinaigrette and enjoy a slice of heaven!
Ingredients:
- Four 3" Filets of Salmon
- Kosher Salt
- Coarse Ground Black Pepper
- Granulated Garlic
Technique:
Preheat oven to 350-degrees. Heat a cast iron skillet until very hot. Spray with olive oil cooking spray. Add salmon filets and reduce heat slightly. Turn salmon to other side. Transfer skillet (with fish) to oven and bake for an additional 5-7 minutes. Do Not Overcook. Remove from oven and finish with fresh lemon juice.
How good is that...
