Saturday, January 21, 2012

Pan-Roasted Salmon

My Husband has been on this "new recipe" kick, apparently he wants us to try a new recipe almost every night.  Which can be no easy task when you're bogged down with dentists appointments, snow, flooding, college classes, school closures and sick kids all week long, and yes all in one week.  I'm sure you envy the life I live ;)   Luckily He found this one that looks mighty tasty even for someone who's lacking a few taste-buds due to illness.
Our salmon cooked a LOT faster than the recipe called for, but was still extremely delicious. While it may be mildly unsightly to have that black char on there (I used a cast iron skillet), in both mine and my Husbands opinion, it was definitely the best part of the fish.

Pan-Roasted Salmon

2  6-oz Salmon Fillets, skinned, pin bones removed
1 -1/2 tsp Olive Oil
1 Tbsp Brown Sugar
1 tsp Kosher Salt
1/2 tsp ground black pepper
1/8 tsp ground mustard
pinch cinnamon

  1. Preheat oven to 350*f.
  2. Combine brown sugar, salt and spices for the salmon in a small bowl. Rub spice mixture on the top side (non-skin) of the salmon fillets.
  3. Sear fillets, rub-side down, in oil in a large oven-proof non-stick skillet over high heat. When the fish releases easily and rub side is browned, about 2 minutes, flip fillets and transfer pan to the oven.
  4. Roast fillets until they flake easily with a fork, about 5-6 minutes.

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