While we were in Billings, Montana, I found a co-op type store called Good Earth Market which I loved. The produce was either organic or locally grown and they had a wonderful selection of organic, grass-fed meats. They also had a limited supply of fresh Copper River Salmon. The season is only 3-4 weeks long so it is wise to buy it whenever you see it. We snagged a whole fresh salmon, weighing about 4 pounds (which will give us several meals) and were thrilled at the price of $9.99 per pound. Gerry cut the fish up into 4 salmon steaks (two of which we had for dinner that night) and 4 fillets (probably 10-12 ounces each). We individually wrapped and froze all the extra salmon to enjoy at least once a week for several weeks. What an unexpected bonus at a little local market!
I served the salmon steaks with oven roasted asparagus spears.
Seared Salmon Steaks
Makes 2 servings
2 salmon steaks
1 teaspoon coarse sea salt
1 teaspoon freshly grated lemon zest
1/2 teaspoon fresh thyme, chopped
1/4 teaspoon freshly ground black pepper
Butter, organic grass-fed
Lemon Wedges, optional
Combine the sea salt, lemon zest, thyme and black pepper in a small bowl. Rub seasoned salt mixture on both sides of the salmon steaks. Heat a skillet (I used cast iron) over medium high heat, melt butter and sear salmon for 3 minutes. Flip and cook for another 3-4 minutes or until done to your preference. Serve with lemon wedges.
Our rating:
No comments:
Post a Comment