Food Blog for all Food Lovers

Seared Sockeye Salmon with Green Chile Adobo Sauce and Frisée Salad

Seared Sockeye Salmon with Green Chile Adobo Sauce and Frisée Salad

Hey hey! It’s been a little bit I, know- life gets in the way! I’m so excited to share this salmon recipe with y’all!

But who is hungry? Let me rephrase – who is hungry for new delicious recipes? Something I’ve realized whenever I am with my girlfriends or family – is life gets so crazy. Curveballs are thrown at us every day – not to get all deep or anything – but we are exhausted! So we cook the same recipes again and again because our brains are just fried from doing our day-to-day responsibilities! We have no energy left for imagination. 

Well my friends, that is why I started this. To give you easy and delicious recipes that take you out of your comfort zone of the same recipes week after week. One new recipe a week spices up your kitchen enough! So get excited! (are you loving my little

Bitmoji’s I’ve included?!)

This seared sockeye salmon recipe might be my most favorite recipe to grace the blog in months. In fact, it might be one of my top ten favorite recipes ever.

Before I go into detail and attempt to convince you to make this dish as soon as possible (prepare yourselves!), I have to squash any preconceptions for today’s recipe. This dish looks a bit fancy. Perhaps even a little high-maintenance? (If you know me personally….I understand why you think I’d be drawn to something like this! But I swear! Its not.) I don’t like cooking high maintenance things. We work, we are tired, so are you thinking this dish is too pretty for a weeknight meal?  I feel you. It is not. It is all about the plating and looking pretty!

 

Why it is approved by a full-time worker.

It is one of the easiest, fastest main course recipes on this blog. I repeat, this dish comes together in less than 45 minutes! It is 100% feasible to prepare this recipe on even the busiest of weekdays (in fact, it can take less than 20 minutes if you prepare the adobo sauce in advance). It is the type of dish that you will want to share and enjoy with loved ones, but also the type of recipe that can easily be scaled down to just one or two servings. (like I did tonight).

Whenever you are making simple recipes with minimal ingredients, it is really important to seek out the best-quality ingredients that you can get your hands on.

This dish is all about the salmon, so I implore you to seek out the best of the best. Luckily, the summer months are the best months of the year to get your hands on wild Alaskan salmon. I got from Central Market a Wild Alaskan Sockeye Salmon –

fresh, reasonably priced, and DELICIOUS.

*Nerd Alert*

It was the most beautiful, vibrant, and delicious salmon that I have ever bought. So beautiful, I almost cried. (Seriously -nerd alert**) 

This beautiful piece of sockeye salmon deserved only the best. The herby, citrus-y green chile adobe sauce complimented the fish so well, and didn’t overpower it one bit. The addition of a crisp, lightly bitter frisée salad (tossed with sliced red onions, olive oil, and lime juice) added wonderful texture and freshness.

It is a light, healthy, yet very filling main course that is perfect for the summer months. The actual fillets of sockeye  salmon are prepared very simply. Patted dry, seasoned with salt and pepper, and pan-seared in a non-stick skillet. Whenever you are searing salmon, it is best to sear it skin-side down in the pan and cook it almost entirely on this one side.

The salmon skin acts as a heat barrier, and you’ll be left with the crispiest, most delicious salmon skin ever– it is a crime not to eat crispy salmon skin. [Always remember to serve it crispy, skin-side up — it is elegant and keeps the skin crispy!]

I also implore you to cook your salmon to around 120-130 degrees Fahrenheit – or medium rare, if possible! You want the salmon to be lightly opaque in the center. The difference in texture, flavor and overall enjoyment between medium-rare and overcooked salmon is night and day – and this is particularly important for leaner salmon cuts, particularly sockeye.

Fun Facts –

Copper River sockeye (sometimes referred to as ‘red salmon’ due to its color) has the longest fishing season of all wild salmon

species, and is harvested between the months of May through July. Wild salmon travel more than 300 miles from the ocean to their spawning grounds, and this long, long journey (which requires extra energy stores) contributes to their amazing flavor, texture, and health benefits.

 

 

If you’ve never had the opportunity to try fresh, wild Alaskan salmon. I encourage you to visit your local fish market and seek it out! If you can’t find it, ask/make a polite request/demand that your supermarket offer it.

You’d be surprised how receptive fish markets and grocery store are to customer requests!

Anyway! Please, oh please, make this recipe. I can’t wait to hear what you think!

[amd-zlrecipe-recipe:15]

 

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