Heeeeeey it's been a while! I took a little break for just about a month. My boyfriend left Seattle and headed down to California to assist in the wildfire clean ups, and let me just say..my motivation to cook goes down quite a bit when it's just for me :( So I've been going to the gym, eating quick and healthy meals, and focusing on the month of November. BUT I got a new recipe, and it's one of my new favorites. So I had to share!
Some people are scared of cooking fish because it's so easy to over cook, and no one wants dry and rubbery fish. Salmon is a fattier fish, so it maintains a lot of moisture and, in my opinion, is one of the easiest to prepare. I typically bake my salmon in the oven with one of my fool proof methods that was passed down from my mom...but I like to branch out and try to styles so I made this recipe in my trusty cast iron skillet on the stove. Let me say that this may be my new favorite way to prepare salmon. It's quicker, I can control the temp, and see when it's cooked so it doesn't get OVER cooked.
Start by cutting the salmon into pieces. Always bring the salmon to room temperature. This allows the salmon to cook evenly.
Season the salmon with salt, pepper, smoked paprika, and garlic powder.
While the salmon is coming to room temp, heat your cast iron skillet over medium heat. Add the butter and once it's melted add the honey to the pan. Increase the temperature to about medium-high heat and allow the honey butter mixture to gently bubble. Place the salmon in the pan, skin side down. You will notice the butter start to caramelize as pictured below. Make sure to maintain the temperature of the pan so it does not burn.
Cook the salmon for 8 minutes, then flip and cook for an additional 6 minutes. You will know the salmon is cooked when it is no longer translucent in the center.
While the salmon is cooking, prepare the mango avocado salsa. Peel, slice, and chop the mango into small chunks. Cut the avocado into similar sized pieces as well. Chop the red onion and cilantro finely. Squeeze one whole lime and add it to the fruit and onion. Season the mixture with salt and pepper to taste and it's done!
Remove the salmon from the pan and drizzle the remainder of the honey butter over salmon and top it with the mango avocado salsa.
Ingredients:
Honey Butter Salmon
· 4-5 ounce fillet of salmon, sliced in pieces
· 1 tablespoon smoked paprika
· 1 tablespoon garlic powder
· Salt and pepper
· ¼ cup butter
· ¼ cup honey
Mango Avocado Salsa
· 1 ripe mango, peeled, sliced, and chopped into small chunks
· 1 ripe avocado, chopped into small chunks
· ¼ cup red onion, finely chopped
· ¼ cup cilantro, finely chopped
· 1 lime, freshly juiced
· Salt and pepper to taste
Instructions:
1. Cut the salmon into pieces and leave it out to bring it to room temperature. This allows the salmon to cook evenly.
2. Season the salmon with salt, pepper, smoked paprika, and garlic powder.
3. While the salmon is coming to room temp, heat your cast iron skillet over medium heat
4. Add the butter and once it's melted add the honey to the pan. Increase the temperature to about medium-high heat and allow the honey butter mixture to gently bubble
5. Place the salmon in the pan, skin side down.
6. You will notice the butter start to caramelize as pictured below. Make sure to maintain the temperature of the pan so it does not burn.
7. Cook the salmon for 8 minutes, then flip and cook for an additional 6 minutes. You will know the salmon is cooked when it is no longer translucent in the center.
8. While the salmon is cooking, prepare the mango avocado salsa. Peel, slice, and chop the mango into small chunks. Cut the avocado into similar sized pieces as well. Chop the red onion and cilantro finely. Squeeze one whole lime and add it to the fruit and onion. Season the mixture with salt and pepper to taste and it's done!
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