My favorite ways to cook Fresh Wild Salmon

We have a little joke in our family about pan searing salmon, it’s called “7 and 7”. We got this term from my mom who learned from a fish monger the best way to cook salmon filet in a skillet is to sear the salmon 7 minutes on each side, flesh side first, skin side last, on medium heat, it comes out perfect every time. If your filet is thin you may want to go “6 and 6” or “5 and 5”. Coat the uncooked fish with a little salt and pepper and olive oil and you are on your way for a delicious treat.

Some other favorite recipes ways to make salmon taste good are:

A Balsamic Glaze which is drizzled over the salmon, most of the ingredients may already be in your pantry. The glaze takes just minutes to prepare, it can easily be made while the salmon is cooking. Be prepared, this is delicious, sweet and tangy, we were scraping every last bit from the saucepan yesterday. I use Trader Joe’s aged balsamic vinegar and pure maple syrup-I imagine honey would also taste good. I did not have Dijon mustard so I used a whole grain mustard I had in the fridge and it came out great! I left out the garlic but I imagine garlic would even make it better!
http://www.foodnetwork.com/recipes/giada-de-laurentiis/balsamic-glazed-salmon-recipe/index.html click on this link or see the copy and pasted recipe below:

Ingredients
  • Glaze:
  • 3/4 cup  balsamic vinegar
  • 2 tablespoons maple syrup
  • 1 tablespoon  Dijon mustard
  • 1 clove garlic, peeled and smashed or chopped
  • Salmon:
  • Four 6-ounce center-cut  salmon fillets, skinned
  • 2 tablespoons olive oil
  • Kosher salt and freshly ground pepper
  • Vegetables:
  • 2 tablespoons olive oil
  • 1 large or 2 small shallots, thinly sliced
  • Kosher salt and freshly ground pepper
  • 2 cloves garlic, peeled and smashed or chopped
  • 2 1/2 cups frozen shelled edamame (12 ounces), thawed
  • 2 cups  sugar snap peas (6 ounces), halved
Directions

For the glaze: In a small saucepan, bring the vinegar, maple syrup, mustard and garlic to a boil over medium heat. Reduce the heat to a simmer and cook until thick, about 12 minutes. Set aside to cool for 5 minutes.

For the salmon: Position a rack in the center of the oven and preheat the oven to 400 degrees F. Line a small baking sheet with parchment paper. Arrange the salmon on the baking sheet. Drizzle both sides of the salmon with the olive oil and season with 1 teaspoon salt and 1/2 teaspoon pepper. Roast until the salmon is cooked through and flakes easily with a fork, 8 to 10 minutes. Set aside to cool for 10 minutes.

For the vegetables: In a medium skillet, heat the olive oil over medium-high heat. Add the shallots, 1 teaspoon salt and 1/4 teaspoon pepper, and cook until the shallots are softened, about 3 minutes. Add the garlic and cook until aromatic, about 30 seconds. Add the edamame and snap peas and cook until warmed through, about 3 minutes. Season with salt and pepper.

Divide the vegetable mixture among 4 serving plates. Top with a piece of salmon and drizzle with the glaze.

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