Tender Salmon

Time required: 15 minutes



The original recipe is somewhat involved, so I am giving you a simpler version that still tastes great. That includes using ingredients available in your nearest grocery store (although I usually buy them in Costco.)

The advantage of this recipe is that the salmon gets real tender. As an additional advantage, the essential natural Omega-3 oils critical for cardiovascular and neurological health are kept intact so you get the full benefit of eating salmon.

I normally serve it on a large flat plate, one or two pieces per person. A variety of garnishes goes well with it. On a traditional high calorie side it really tastes well with mashed or skillet fried (not French fried!) potatoes. Men love it. Or you can prefer a low-carb low-GI detox way with small fresh tomatoes instead, which has lately been my favorite. Or make your own pick: pasta with parmesan, tomato salad, radish salad, or even coleslaw! If you are ok with alcohol, a glass of wine completes the picture very nicely. Pick dry wine; sweet and semi-sweet wines don’t go well with salmon and fish overall.

Ingredients for two

• Frozen salmon fillets (I usually buy those at Costco), 1 piece per person (2 upon request)
• 2 tablespoons chopped onions, either fresh or dried.
• 1-2 tablespoons chopped parsley, either fresh of dried.
• 1-2 tablespoons olive oil (flax seed oil is used in the original recipe).
• Montreal steak seasoning liberally by taste, extra salt to balance pepper and salt from seasoning.
• (Optional) Lemon juice.

Method

Add water to a skillet to cover the bottom, put on high heat, add onions, parsley, mix. Add oil, mix. While the skillet heats, unwrap fillets and rinse them with cold water. Do not unfreeze.

When the mixture on the skillet starts to boil, put fillets on, reduce the heat to medium or low-medium. Cover. Simmer for four minutes. Turn fillets, keep covered. Simmer for four minutes more. Turn again. Simmer covered for four minutes again. Check if the fillets are ready; they should be. Serve immediately.

Don’t let the water evaporate completely in the process, when it’s done there should be a little broth at the bottom.

Variant: If you think that salmon tastes too oily, sprinkle with lemon juice in the beginning and when turning it over.