Just cooked this puppy up tonight and it tasted SO good that I had to share it!
Here’s the recipe!
- Wild caught salmon
- Spinach Salad
- Fresh ripe tomatoes sliced up
- Sliced Green Bell Pepper (Red Bell is tasty too!)
- Salt & Pep (I use Pink Himalayan Sea Salt)
- Wheat-free Soy Sauce (non-gmo)
- Balsamic Vinegar
- Yellow or stone ground mustard
- Old Bay seasoning (optional but really makes the dish)
- Extra Virgin Coconut Oil
- Flax Seed Oil
Salt & Pepper your salmon & throw in a frying pan sprayed with a tablespoon of coconut oil. Frying pan on mod-high heat. Drizzle some soy sauce on top of your salmon.
Meanwhile, plate up some spinach and mixed greens, tomatoes & bell peppers on your plate. I drizzled just a wee bit of some flax seed oil, balsamic vinegar and squeeze of lemon juice on top the mixed greens. I always throw a pinch of salt & pepper on my tomatoes to make them shine.
After 3-5 minutes, flip your fish over & drizzle a little balsamic vinegar on this side up & slather on some regular or stone ground mustard too. Check your fish with a thermometer or if you’re a fancy chef, check for firmness when pressing on fish to see if your fish is done.
Plate the fish on top of your salad, and you’re good to go! Only took me about 15 minutes to cook & prep & serve this dish up!
Questions? I’ll help you out, just post them in the comments below. And let me know what you think and how your Sultry Summer Salmon turned out!