30 min Salmon Fillet and goodies Yummmmmm.

A mildly spicy salmon fillet placed into a hot cast-iron skillet to sear to a succulent, golden-brown perfection, and then topped with a mediterranean-inspired salsa fresca that offers a bit of cool and bit of bright-tanginess, makes for a perfect pan seared salmon, and makes an appetite happy.

It gives comfort, and becomes a delectable little luxury of a meal.

It warms from within, and offers an opportunity for gratitude for each bite taken. So let us try this 30 min meal together.


Yield: Serves about 4


4 salmon fillets, skinned (roughly 1 ¼ – 1 ½ pounds)
Canola oil
1 teaspoon paprika
1 teaspoon granulated garlic
½ teaspoon granulated onion
½ teaspoon ground cumin
½ teaspoon ground coriander
¼ teaspoon salt
¼ teaspoon black pepper
Pinch cayenne pepper
1 teaspoon grated lemon zest
Mediterranean Salsa Fresca (recipe below)
Toasted Couscous (recipe below)


-Place the salmon fillets onto a plate or into a large bowl, and drizzle in about 2 tablespoon of the oil; then, sprinkle in the paprika, the granulated garlic and onion, the cumin, coriander, salt, pepper, cayenne and lemon zest, and toss everything gently to coat the fillets evenly and well; allow the salmon to marinate for at least 20 minutes, or even over night.

-Place a large cast-iron skillet over medium-high heat, and drizzle in about 2-3 tablespoons of the oil; once the oil is hot, add in the salmon fillets, and allow them sear on that first side for about 4 minutes, or until a deep, golden-brown; then, flip over and allow them to cook and sear on the other side for about 4 more minutes; remove from skillet.

-Serve with seared salmon generously topped with the Mediterranean Salsa Fresca, and a side of Toasted Couscous, if desired.

Mediterranean Salsa Fresca Ingredients:


1 cup small cherry or sugar tomatoes, quartered
1 small persian cucumber, finely diced
¼ yellow bell pepper, finely diced
2 tablespoons pitted kalamata olives, diced
2 tablespoons finely diced red onion
1 teaspoon chopped fresh dill
1 teapsoon chopped flat-leaf parsley
½ teaspoon grated lemon zest
1 teapsoon lemon juice
Black pepper


-Combine all ingredients up to and including the lemon juice in a small bowl, and add a couple of pinches and salt and pepper; mix with a spoon to combine, and serve immediately, or keep covered and in the fridge until ready to serve.

Toasted Couscous Ingredients:


1 cup couscous
1 ¼ cup water
1 tablespoon olive oil
1 clove garlic, pressed through garlic press
1 tablespoon chopped parsley


-Place a medium-small non-stick sauce pan or pot over medium heat, and add in the couscous; toast the couscous, stirring it frequently, for about a minute or so, and then pour it out of the pan/pot; set it aside for a moment.

-Into that same pot or pan add the water, a couple of pinches of salt, the olive oil and the garlic, and stir to combine; bring the water to a vigorous simmer, pour in the couscous and stir, and turn off the heat; cover with a lid, and allow the couscous to soften for about 5-7 minutes; then, fluff with a fork, add the chopped parsley, and toss to combine; serve warm.

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