Whenever we go grocery shopping, we always check out the seafood section to see if they have wild salmon. 99% of the time, farm raised salmon is stocked. No thanks, we’ll pass. However, when there is wild Alaskan salmon, sockeye or king, we pounce. There is a big price difference between wild and farm raised but the benefits of wild far exceed the extra dollars. There are reports out there of a company trying to obtain approval from the federal government to offer genetically modified salmon. Basically, they pump the salmon with hormones that the salmon grows to full size in half the time. Here is some information on genetically modified salmon. This sounds scary.
Anyway, the last time we saw wild salmon, we purchased a big slab. It was probably about 2 pounds. We cut the piece into two and cooked it on two separate nights. The first night we had baked salmon as AM likes to prepare it. The second night, I decided to do something even simpler. I pretty much pan fried it with some seasoning, capers, and white wine. It was delicious and super healthy!
Salmon does not take long to cook, about 20 minutes or so. It is one of my favorite things to cook because it is so easy and quick. You can place the salmon on a bed of mixed greens with your favorite vinaigrette dressing for a healthy and super tasty dinner.
PAN FRIED WILD SALMON WITH CAPERS (QUICK & EASY)
(My own recipe)
Serving size: 2
1 16-ounce piece or 2 8-ounce pieces of wild salmon fillet
1/2 tablespoon olive oil or butter
1 tablespoon garlic powder
1 teaspoon dried parsley flakes
Dash of salt and pepper
1 tablespoon of capers
2 tablespoons white wine
1. Heat oil or butter in a saute pan on medium high heat.
2. Season the salmon with salt, pepper, parsley flakes, and garlic powder on both sides.
3. When the oil is hot, place the salmon fillet on the pan with skin side down on the pan.
4. Add white wine and capers to the pan.
5. Cook the salmon for about 10 minutes and flip the salmon.
6. Cook for another 10 minutes and flip the salmon again. Cook the salmon until the center is light pink. It does not have to be fully cooked through or else the salmon will be too tough.
7. Transfer the salmon to a plate (or on top of a bed of mixed greens) and add a lemon wedge before serving.