Pan-seared marinated Alaskan salmon
The salmon comes marinated and ready to cook, which means dinner is on the table in twenty minutes. A hot pan and a squeeze of acid finish what the marinade started, building depth and balance with almost no effort on a weeknight.
About 490 calories a serving, 47 g protein, 5 g carbohydrate, 31 g fat. From USDA figures for 67% of the ingredients; amounts are the recipe's.
To buy
- 1 lemon
From your shelf
- 1 pound marinated boneless portions Alaskan salmon
Staples
- to taste salt
- to taste pepper
- <UNKNOWN> lemon
- Heat 1 tablespoon oil in a medium skillet over medium-high heat until it shimmers. Pat the salmon portions dry with paper towels and season lightly with salt and pepper on both sides.
- When the pan is hot, lay the salmon skin side up and let it cook without moving until the underside is golden and releases easily, about 4 minutes. Flip and cook the other side until it flakes gently and reaches 125°F [52°C] at the thickest part, about 3 minutes more. While it cooks, halve the lemon.
- Transfer the salmon to plates. Squeeze half a lemon over each portion and taste for salt and pepper. Serve right away.
Note Swap the lemon for a splash of sherry vinegar if you have it. Leftovers keep, covered, for two days and are good cold or reheated gently. Serve with a bright green salad and crusty bread to soak up the pan juices.
On the label
WILD CAUGHT ALASKAN SALMON, MARINADE (SOYBEAN OIL, WATER, SALT, PAPRIKA COLOR, DEHYDRATED GARLIC, SPICES, DEHYDRATED RED BELL PEPPER, DEHYDRATED ONION, YEAST EXTRACT, DEHYDRATED PARSLEY, CITRIC ACID, GUM ARABIC, MALTODEXTRIN, NATURAL FLAVOR, GRILL FLAVOR (FROM SUNFLOWER OIL), NATURAL SMOKE FLAVOR).
Member's Mark, frozen fish & seafood, serving 170 g, package 36 oz/2.25 lbs/1.02 kg. Ingredients as printed on the label.
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Cooks as salmon. Half of it left? Use up the salmon.