Pan Seared Wild Salmon 

Wild BC Salmon is so delicious, it doesn’t need heavy sauces or much enhancement! That’s why we love this simple and light citrus glaze using lemon, salt, and butter.

Ingredients

Skipper Otto Salmon Fillets

• Two 5 oz Skipper Otto salmon fillets
• 1 tbsp kosher salt
• Half a lemon
• 1 tbsp Canola oil
• Knob of butter

Seasonal Salad (example)

Building your own salad couldn’t be easier. Just grab whatever vegetables you have on hand, or use beautiful produce from your local CSA or farmers market to source local fresh lettuce, kale, tomatoes etc. We suggest a nice light vinaigrette to pair with our citrus glazed pan seared salmon. A lemon vinaigrette would pair nicely.

The ingredients listed below were suggestions from our friend Chef Ned:

• Butter lettuce
• Canned chickpeas, rinsed
• Roasted red pepper hummus
• Sun-dried tomatoes
• Black olive tapenade
• Baby tomatoes
• Lemon vinaigrette
• Dried olives for garnish

Directions

1. Bring a cast iron or stainless-steel pan to high heat, add the oil.
2. Sprinkle the salt over the salmon fillets on both sides.
3. Lay the salmon fillets in the pan – be careful not to splatter yourself.
4. Cook 2 to 3 minutes on the first side.
5. Flip the fillets and add the knob of butter.
6. Squeeze the lemon juice into the pan and continue cooking for about 2 minutes.
7. Tilt pan and using a big spoon to glaze the salmon with the lemon and butter… mmm, you’ll be salivating at this point.
8. Put together a seasonal salad using the veggies and ingredients your family enjoys. Add the vinaigrette.
9. Serve the wild salmon fillets over a bed of the salad you made, and finish with your favourite garnish.

Servings: 2 people

Source: Chef Ned Bell kindly shared this recipe with us back in 2016