I never really liked seafood.
Growing up, dad was a meat and potatoes, and oodles of noodles kinda guy.
Mom cooked what he liked!
On the few occassions when we did have seafood, it was either tuna out of a can, or those frozen little breaded squares they call fish.
Even more rare, was when mom would open a can of salmon… You know, those cans when you open them up and see the fish spine?!? Ewwwww!
Even though I grew up on dads foods preferences, I’ve never been one to shy away from trying new foods.
So, when we decided to do this whole 30 thing, I was not afraid to try my hand at pan searing some salmon.
I was however, a little apprehensive!
I never cooked salmon before. How would I know when it was cooked properly?!? I was a fish out of water!
Yet, I was undaunted!
I went to the local health food store and picked up some salmon and researched the best way to prepare this pink fish!
I got out my favorite kitchen tools. Prepared some herbed butter, and got to cooking!
I was pleasantly surprised!
Now, although I only used carrots to create the long Julienne strips, you most certainly can use a mix of veggies like the summer squash and zucchini which I’ve included in the recipe! ~ Whatever veggies you use, you’ll need enough to measure out four cups veggies!
Pan-seared Salmon with Julienne Vegetables
Here’s what you need:
- 2 large carrots
- 2 medium yellow summer squash
- 2 medium zucchini
- 3 Tbsp. butter (if you’re doing the whole 30 like me, make sure its clarified butter or ghee)
- 2 Tbsp snipped fresh parsley (1 Tbsp if you’re using dried parsley)
- 2 garlic cloves, pressed
- 1/2 tsp salt
- 1/8 tsp ground black pepper
- 4 skinless salmon fillets (4-6 oz each), about 1 inch thick
How to prepare it:
- Peel the carrots. Next, cut carrots, squash and zucchini into long strips using a Juliene Peeler, avoiding seeds. Measure to 4 cups vegetables.
- In a Prep Bowl, microwave butter on HIGH 30 seconds or until melted. Stir in parsley, garlic (which you can press with this Garlic Press, my personal favorite), salt and pepper. Reserve 1 Tbsp butter mixture. Using a Basting Brush, brush salmon with the remaining butter mixture.
- Heat a Nonstick Grill Pan over medium high heat 5 minutes. Add vegetables and reserved butter, toss to coat, using Teak Wooden Spatula. Cook and stir 2 minutes or until veggies are crisp-tender. Remove from pan and keep warm.
- Return pan to heat. Place salmon in pan. Cook for 3 minutes. Turn and cook and additional 3-4 minutes or until salmon flakes easily with a fork.
- Serve over veggies.
This recipe will serve 2-4 people – depending on how hungry you are!
Now, I want you to learn from my mistakes! So, here’s a few tips I learned along the way:
- Salmon fillets are often sold with the skin ON. You can ask at the counter to have it removed. Or, if you’re brave enough to do it yourself, you can place the salmon skin side down on a cutting board. At one end, cut through to the skin using a Chefs Knife. While holding firmly onto the skin, angle the knife and cut the flesh from the skin using a sawing motion.
- Test for doneness by flaking with a fork at its thickest point. It should be opaque throughout.
Hope you enjoy this recipe as much as I did!