Monday, March 18, 2013

Pan-Seared Salmon

Salmon is such a power-packed protein and we are lucky to both love it.  In this case, I seasoned it with a little ground cumin, coriander and salt and pepper.  I then pan seared the fillets in coconut oil until done.  I simply served them over lentils and our side was oven roasted broccoli and cauliflower.

Here was our menu for the day.

Breakfast - a shake made with sugar free chocolate coconut milk, vegan hemp protein powder and a tablespoon of almond butter with a few ice cubes.  It was a nice change from the berry shakes.

Lunch was a tuna salad plate - I'll post this recipe another day since it was so good.

Pan-Seared Salmon Fillets
Makes 2 servings

2 (4-6 ounce) wild salmon fillets (I used sockeye)
1/2 teaspoon ground cumin
1/4 teaspoon ground coriander
Salt and freshly ground black pepper to taste
1 tablespoon olive oil

Preheat skillet while seasoning fillets.  Heat oil and place fillets skin-side down in hot skillet.  Saute for 5-6 minutes depending on thickness of fillet.  Turn fillets flesh side down and cook for another minute or two to finish cooking through.

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