Fish is good for you and salmon is especially good for you and it is delicious almost any way you want to cook it. It is a very versatile fish that can be prepared in many different ways.
Broil it with a sprinkle of lemon pepper, grill it, bake it with slices of lemon and a sprinkle of crushed rosemary, make it into a loaf or patties or use it in a casserole, enjoy it as sushi, use it in a chowder, all ways to cook salmon.
You will find several wonderful recipes here on Helium but one favorite is to fry it in a pan on top of the stove seasoned with gremolada, a garlic and citrus seasoning mixture. Salmon Gremolada is a wonderful entrée with oven roasted potatoes and a citrus and spinach salad.
How to make Salmon Gremolada:
Make your gremolada garnish-seasoning mixture
In a small bowl combine and mix well to blend
4 Tbsp. fresh parsley chopped fine
2 large cloves of garlic minced
2 Tbsp. juice and zest of 1 lemon
2 Tbsp. olive oil
Sea salt and fresh ground black pepper to taste
Cover and let set for about 30 minutes to blend flavors
Prepare your salmon steaks
Lightly dust salmon steaks with a little flour (just enough to dust the steaks)
mixed with a dash of crushed rosemary, salt and pepper (1/4 to 1/2 tsp. each)
Fry salmon steaks in butter (about 2 Tbsp.) for 3 minutes on each side (until nearly done depending on the thickness of the steaks. You will be returning them to the pan in a minute to finish cooking.)
Remove from heat to platter and cover to keep warm.
Add gremolada mixture to same pan you fried salmon in over medium low heat
Stir constantly until heated through. Reduce heat to low.
Place salmon steaks back in pan and coat with gremolada topping
Cover and cook for 1 minute. Turn steaks and cook for 1 more minute or until salmon is thoroughly cooked. (Time depends on the thickness of the steak.)
Remove from heat to serving plate and spoon any gremolada mixture left in pan over the top of each salmon steak. Serve immediately with your choice of sides.
For a festive look garnish plate with a twist of lemon and sprig of fresh parsley.