Salmon is a flavorful, great source of protein – easy to cook and healthy, and found almost everywhere. It’s one of our go-to weekly dishes—tender, mild-tasting, and versatile. But it can get boring. We’re here to remove the boring.
For this recipe, we show how a simple addition of a flavorful sauce transforms the mundane into the elegant. For this dish, we prefer either wild caught (King or Copper River Sockeye) or Scottish farm-raised salmon (don’t fear the farm-raised, but know how the fish have been raised). The Peruvian Blood Orange sauce matches well with pork, chicken, vegetables, and fish – especially meaty salmon. This dish comes together quickly – our philosophy for quick & healthy restaurant quality cooking at home!
- Salmon filets (about 0.4 pound per person)
- Salt & white pepper
- 2-3 tablespoons olive oil
- Serious Foodie Peruvian Blood Orange Sauce
- Salt and pepper to taste. Gently pat the fish to insure that the seasonings adhere.
- Add the olive oil to a saute pan, and place on medium heat. Place the fish on the hot pan, skin side down. Cook for about 5-7 minutes, or until the skin is slightly crispy. Carefully flip the fish over, and cook for another 5-10 minutes, depending on the thickness of fish. Do not overcook.
- Flip the fish, skin side down again. Add about 2 tablespoons of sauce on top of the fish, and cover the pan for about 2 minutes. Add more Peruvian Blood Orange sauce to the plate for dipping (you might want to warm the sauce slightly).