There is something mystical about the ocean. We can see on the surface its massive breadth and power but have little ability to see what is going on below. I can remember fishing with my dad out on the docks of Bodega Bay, and the amazement I felt when a bite would come on my line. And to actually be able to pull a fish, something you could eat, out of the water from what seemed an empty place was the coolest thing in the world to a 7-year-old boy.
We can no longer say the oceans are untouched by the toxins us humans have created in our pursuit of progress. We can say, however, the wild nature of our oceans can still provide us with the most amazing food on the planet… Fish, and for this week’s recipe, Salmon! Yes, there is mercury in ocean fish, but Salmon start their life upstream in a river and accumulate much smaller amounts.
Choose to eat Wild fish or don’t eat it at all. Farmed Salmon, labeled as “Atlantic Salmon” are deficient in omega 3 fatty acids, have white flesh void of vitamin A (their food is died to turn their flesh pink), and can be loaded with toxins and antibiotics. Not to mention the first Genetically Modified Salmon has been approved to sell to Americans! And they don’t have to label it. Now that is just wrong. So eat Wild and get all the nutrition and flavor created within the intention of nature.
Because of the delicate nature of fish people can be hesitant to make it, fearing they might overcook it. Fear not my friends, it’s much easier than expected and takes only minutes to cook. Here’s how
Easy Salmon Filet
- 1 lb fresh or defrosted salmon fillet
- 1 tbsp butter, ghee, coconut oil, or avocado oil
- Salt and pepper
- Cast iron skillet or stainless steel frying pan
- Trim the filet so all the pieces are relatively the same size. Thin pieces will cook much faster
- Heat up your skillet on medium heat
- Salt and pepper both sides of the fish
- Put your cooking oil in the pan. (It should be melted but not smoking)
- Place Salmon in the pan skin side up (The fish should sizzle when it hits the pan, that is how you know it is hot enough)
- Cook for about 3 minutes or until the bottom has browned a little
- Flip and cook the other side for another 5 minutes or until the center has almost cooked through
- Remove and let rest for a few minutes while you plate the rest of the meal