Monday, May 23, 2016

Pan Seared Creole Salmon

A little bit of creole seasoning makes the pan seared salmon filet shine
Season w/Tony Chachere's Original Creole Seasoning
(my preferred  any Cajun or Creole seasoning will work )
Prep time 5 min Cook time 10 min Total time 15 min Serves: 2
2 Skinless salmon filet
(preferably w/skin off it's messy to remove at serving time)
1 tbs olive oil
1 tbs butter
Lightly (do not put too much seasoning on) sprinkle one side of salmon filet
Heat olive oil in a large cast iron pan or a non-stick skillet (medium-high heat) Once very hot (but not smoking) put salmon w/season side down
(should make a sizzling sound)
depending on thickness of filet turn salmon over carefully (3-4 min)
continue cooking 2-3 min
when salmon is right on the verge of being done add the butter to the pan when melted ladle/baste over tops of salmon (a couple of min)
                                  Remove salmon from skillet and serve

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