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Seared Scottish Salmon, Sautéed French Green Beans with garlic, and Fried Plaintains

12 Jan

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Dinner is served. This meal is both pleasing to the eye and the appetite. Salmon is one of those things that intimidates people to cook, but if you have a hot cast iron skillet and some olive oil, you are good. I season salmon lightly and sear salmon flesh side down for a few minutes until nicely browned from the searing, then flip over on bottom skin side and finish in the oven on 375 for about 5-7 minutes. The result is tender, flaky, always juicy salmon…every time. And don’t throw away the skin. Leave it on as it helps hold the salmon together as it cooks and the natural oils from the skin keeps it juicy. To me, eating that crunchy skin is the best part. 😉

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Posted by on January 12, 2014 in Uncategorized

 

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