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Salmon is always a crowd pleaser. This recipe may be a little different then other’s you may have tried because I use coconut oil. It keeps the moisture intact and adds a nice flavor kick! Be sure you don’t overcook it. Pairs nicely with a grain and some greens.

Pan Seared Salmon
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Servings
4 servings
Servings
4 servings
Pan Seared Salmon
Votes: 0
Rating: 0
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Print Recipe
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Servings
4 servings
Servings
4 servings
Ingredients
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Instructions
  1. Bring the salmon to room temperature 10 minutes before cooking. If frozen, make sure it is completely thawed out.
  2. Preheat a large heavy skillet over low-medium heat for 3 minutes.
  3. Raise the heat to medium.
  4. Place all spices (in the order listed).
  5. Place the salmon, skin-side up in the pan (preferably non teflon). Place lid on pan. Cook until golden brown on 1 side, about 4 minutes. Turn the fish over with a spatula (I use wooden ones), and cook until it feels firm to the touch and the skin is crisp if desired, about 3 minutes more.
  6. Salmon is done when it flakes easily with a fork. I like it when it is a bit pink still in the middle of salmon and the skin is crisp.

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To Your Health,

Caroline



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All BareFood recipes are Corn Free, Soy Free, Wheat Free, Pork Free, Agave Free, Refined Sugar Free, Peanut Free, GMO Free, & Gluten Free. Promoting only organic ingredients, pastured raised/grass-fed/grass-finished meat and poultry, pasture raised organic dairy and eggs, healthy unrefined fats/oils.


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