15 minutes Alaskan Sockeye Wild Salmon & Veggies
Updated: May 20, 2018
You will need two skillets for this fast and delicious meal.
1/2 or 1 Bunch Broccoli
1 Lb. Wild Alaskan Sockeye Salmon
2 Tbsp Avocado Oil
1/2 Grass-fed Butter Stick
TIP: Double the ingredients if you need to feed 4+
START WITH VEGETABLES FIRST:
Wash and slice veggies, place in a skillet, add some grass-fed butter, cover with lid on medium heat. Mix veggies every so often. While veggies on the stove at medium getting tender, have you wild Alaskan salmon ready. By the time veggies are tender and stir-fried, you will have your fish done as well.
Once veggies are softened and fish almost ready, increase the heat to high to give your veggies some brown color and mix (this step is optional for some who prefer that grilled like taste!).
-Wash Salmon Fillets, pat dry with paper towel or air dry a bit.
-Slice Salmon into 1.5-inch strips, approximately 3 oz each.
-Pre-Heat cast iron skillet (or use any of your choice) with avocado oil (1-2 tbsp is sufficient for 14” skillet I use for a family of 6).
-Turn Salmon pieces skin side up, put some salt, black pepper, oregano or Italian spice. --Turn fish pieces facing skin down and repeat seasoning. You can use any spices you love( sage, turmeric, etc. ). I love mine with turmeric; thus, you see that color is so orange-y on top of the fish 😊.
-Place fish fillets on skillet skin up on medium high, fry until white “fat” comes out (means fish is ready), turn now (skin side down to make it crispy!) and fry for another 1 minute or two. In total and maximum 4-5 minutes overall.
Place veggies on a plate and align salmon strip near. You may want to sprinkle some fresh lemon onto fish and top off your plate with some milled chia and flax seeds mix.
#Lunch #Dinner #Side #Salmon #Veggies #Broccoli #Cauliflower