2 fillets of Sockeye Salmon skinned
4 tablespoons of Soy sauce (* See Below)
Juice of about half of lemon or lime (add according to your individual taste)
Salt and Fresh ground black pepper (Fresh Ground black pepper intensifies the salmon flavor)
Preheat a Sauté pan (I recommend 10 inches or a larger pan). Pat dry the fillets with paper towels well, as dry as possible, this step is key and will give the salmon a great sear. Season the flesh side of the fish with salt and fresh ground black pepper. Add a high quality, high smoke point oil such as grape seed oil or canola oil, do not use olive oil, the olive oil will burn and give the fish a unsuitable flavor. Then carefully place fish seasoned side down on the sauté pan. Season other side of fish, and let fish sear for about 3-4 minutes; you want the fish to get crisp and light golden brown. Using a fish spatula carefully flip the fish over, at this time the fish is almost cooked all the way, lower the heat and add Soy sauce and Lemon juice. Cook for another two minutes, and remove from heat and serve.
We love to enjoy the Salmon with a side of vegetables, and/or rice. I would also recommend having the salmon over a salad containing lettuce, cherry tomatoes, red onions, and cucumbers, with a simple red wine vinaigrette.
We Usually cook all fish outside on our Grill side burner, this works great for us for we don’t need to worry about the house smelling like fish the next day.
*Another tip is instead of using soy sauce Anna introduced me to Liquid Aminos (Click here for more information) which can be used as a substitute, with all if not more flavor than soy sauce.
Grilled Corn Salsa with Cilantro and Lime
2 Ears of corn
2 Tablespoons of finely chopped Cilantro
1 tablespoon of salted butter
1 tablespoon of vegetable oil (Canola or grape seed works best)
3 table spoons of chopped red onion
Juice of about half of lime
Salt and fresh ground pepper to taste
Carefully pull back the husk on the corn to the bottom careful not to remove them fully. Remove the silk which are the long yellow strands. Rinse corn and replace husk and soak whole corn in water for about 30 minutes. Place corn on a preheated grill and char the outside of the husk, if some of the corn kernels are exposed that’s a good thing, the kernels will slightly char. Once the corn is bright yellow, plump and slightly chard they are done. Remove from grill and cover in a bowl with plastic wrap. Let corn sit until cool enough to cut off the cob. Once cooled remove remaining husk. On a large cutting board place the wide base of the corn on the board and with a sharp knife slice the kernels off the cob. On medium heat in a sauté pan toast butter, toasting the butter will give it a nutty flavor. Once the butter has toasted add oil and onion, sauté for about one minute until translucent. Add corn and lime salt and pepper to taste quick sauté for about 30 seconds add half cilantro, Taste add more cilantro and or lime to taste.