Oven Roasted Salmon
My wife and daughter were out of town the other day and I was by myself, so I had to whip up something for lunch on the fly. I noticed I had a few pieces of salmon left, and an avocado and some carrots. To be a flyby lunch, this was one of the best renditions of salmon I have ever made.
1 piece salmon
2 tsp minced garlic
1/3 cup olive oil
1/4 cup heavy cream
1/2 tsp paprika
6 baby carrots
salt and pepper to taste
I took a frozen piece of salmon with skin and thawed thoroughly. I took a cast iron skillet and coated the bottom with vegetable oil and turned on medium high. I added the carrots to the pan and pan "fried" them for about five minutes. I light salted and peppered them. As the carrots cook the natural sweetness begins to cook out of them.
Season the salmon with salt, pepper, and paprika with the skin side down. Place the salmon skin side down in the pan with the carrots and cook for 3 minutes. After the salmon has cooked 3 minutes place skillet in a preheated 375 degree oven and cook for 10-12 minutes.
While the salmon and carrots continue cooking, Take avocado, garlic, olive oil, and cream and place into a blender. Blend until smooth. Add salt and pepper to taste.
By cooking the salmon skin side down the whole time, it gives the skin a very crunchy texture. This is what you want because you will put the avocado puree as the base of the dish, and the fish on top. Place some of your puree on a dish, top with salmon and carrots and garnish with spinach.
The combination of flavors were amazing. The creaminess of the avocado, with the crunchy-salty of the salmon skin, then the sweetness of the carrots made a great lunch! Try this sometime when your family has gone out for the day. Or try it when they are there and eat it for yourself, and make them jealous It was great!