Pan Seared Salmon - UPDATED

When prepping for this blog recipe, the intention was to grill the salmon. I woke up the morning of shooting it to a thick heavy blanket of snow! So, pan seared salmon it will be!!!

Don’t worry, there will be another grilled salmon attempt soon!

This dish is very simple with minimum ingredients. However, its all about technique. I was fortunate enough to work next to three bad ass women in the kitchen this past year who taught me (several times) how to properly cook fish!

Dill Cream Sauce

Dill Cream Sauce

Yield 2 cups

1 cup sour cream

1 cup buttermilk

1 Tablespoon garlic salt

1/4 cup dill, fresh, chopped

1/2 lemon, juiced

S&P to taste

Whisk ingredients together until fully combined. Taste. Season. Taste.

Store in an airtight container in a fridge up to 1 week.

Shredded Green Slaw

Shredded Green Slaw

Yield 4 cups

1 fennel bulb

1/4 green cabbage

1/4 cup dill, fresh

1 shallot

1 teaspoon red pepper flakes

1 lemon, juiced

1 teaspoon honey

1 Tablespoon rice wine vinegar

1 teaspoon Dijon mustard

3 Tablespoon neutral oil (grapeseed is my favorite)

S&P to taste

Using a mandolin or very sharp knife, shred the fennel, cabbage and shallot paper thin. Set aside in a bowl. In a separate bowl, add the dill, chopped thin, red pepper flakes, honey, mustard, vinegar and whisk. While whisking, slowly add in the oil to incorporate into the dressing. Taste. Season. Taste.

Store in an airtight container in the fridge up to one week.

Searing Salmon

Searing the salmon

Gather all of your ingredients, aka: mise en place

Few knobs of butter

cut salmon (skin on or off - cooks choice)

salt

neutral oil (grapeseed is my favorite)

heavy bottom pan - SCREAMING HOT

Gently salt your salmon

Once the heavy bottom pan starts to smoke (keep a very close eye on it), add neutral oil, enough to cover the bottom.

Gently PLACE the salmon skin side down away from you.

Let cook until golden brown, 3-5 minutes

FLIP, add butter knobs and reduce heat to medium (5-6 out of 10)

Let cook until golden brown 5-7 minutes

Remove from pan and place on serving plate or platter

Let pan and oil in pan cool COMPLETELY before discarding the oil and washing pan

mmmm… this is soo good, just looking at this picture makes me want it for dinner again!

Mix the shredded green slaw with a little dressing. Taste and adjust with salt if needed.

Serve all together with dill cream sauce, salmon and shredded green slaw!