Spicy Poached Salmon

Quite a few friends have indicated that they want me to get the ball rolling on posting recipes. Since my favorite dish is poached salmon, I'm going to start with that dish. It's extremely easy and quick to prepare, and turns out delicious every time I prepare it. This recipe is also works great with Steelhead Trout. The good news: salmon goes well with virtually every side dish imaginable.

I buy my salmon at either Whole Foods or Kroger, but you can buy your salmon wherever you feel comfortable purchasing it, as long as it's fresh, and not frozen. I really like Nordic Salmon; Sockeye Salmon is more red in color, is a lot more expensive, and honestly, I don't think it tastes as good as Nordic Salmon. One LB will usually get you about 2-4 fillets, depending how thick you want them.

As soon as I get home, I cut the salmon into steaks and I keep out what I plan on eating that night. I freeze the rest, after I wrap each one individually - either in cellophane or zip-lock bag - then again in a larger bag that will contain each individually wrapped piece. This will ensure freshness later. I would try to cook the remaining pieces within 2 weeks to ensure freshness.

Place salmon on a plate, skin side down, and sprinkle the tops of the fish with the following seasonings:

• red cayenne pepper
• garlic salt
• garlic pepper
• red pepper flakes
• basil (fresh, chopped is best, but dried seasoning works fine, too)
• thyme
• sea salt
• black pepper
• fresh lemon wedge (squeeze onto fish last)

The more cayenne pepper and red pepper flakes that you add, the spicier the salmon will be, so adjust these spices to your liking. Get creative if you want - if you like basil, add more of that. If you don't like spicy foods, leave the cayenne pepper off (it has its health benefits, though!).

In a frying pan, pour in 1-2 tablespoons olive oil and let the oil heat up, over medium heat.

Place the salmon in the pan, seasoned side up. Immediately add 2 tablespoons water and cover the pan with a lid. Cook face down for 2 minutes.


After 2 minutes (yes, please use a timer) use a spatula to flip the salmon over, and cook skin side down, for an additional 1 minute, 45 seconds to 2 minutes - but no longer than 2 minutes.

 Your salmon is done! Yes, it's really that simple. Add some fresh veggies, and you're done with your meal in under ten minutes!

I like to pair my salmon with fresh, steamed string green beans, sautéed or steamed asparagus, sautéed yellow and zucchini squash medley, or spinach and mushroom blend.

You can pick and choose what you (and your family) like best. Enjoy!