Wild Cuisine: How to make seared salmon

butter

🥗Healthier: olive oil

💰Cheaper: margarine

Olive oil is a healthier fat option.

fresh herbs

💰Cheaper: dried herbs

Dried herbs are more cost-effective and have a longer shelf life.

salmon fillets

🥗Healthier: trout

💰Cheaper: tilapia

Tilapia is a more affordable fish option.

honey

🥗Healthier: maple syrup

💰Cheaper: sugar

Sugar is a common and less expensive sweetener.

Heat a cast iron pan with 2 tablespoons of olive oil until it's smoking.

Season both sides of the salmon fillets with sea salt and black pepper.

Place the salmon fillets skin-side up in the hot pan, away from you to avoid splatter.

Let the salmon sear without touching it to develop a nice crust.

After about 2 minutes, check the salmon for a beautiful crust.

Prepare sliced fennel and baby kale while the salmon cooks.

In a separate bowl, combine 1 cup of orange juice and 1 tablespoon of honey for the glaze.

Turn up the heat to bring the orange juice mixture to a boil, seasoning with salt and pepper.

Once boiling, reduce the heat and simmer the orange juice and honey mixture for about 1 minute.

Remove the salmon from the pan and add the sliced fennel and baby kale to the pan to braise them in the sauce.

Bring the mixture back to a boil to wilt the greens before serving.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens