cast iron salmon and rice
One of my kids’ favorite meals is this simple salmon recipe. I always serve with rice and a roasted veggie and all you need is olive oil and salt.
Time: 30 minutes total Preheat oven 425 degrees
Ingredients: fresh salmon (however much you need) olive oil kosher salt (or whatever you have available)
Steps:
If you are making rice, get your water started (or make in rice cooker which is my preference)
Preheat your cast iron pan on oven at medium to medium high heat.
Drizzle olive oil and salt on your salmon (non skin side)
Once the pan is hot (I test by flicking water onto the pan. If it sizzle’s it is ready), place enough olive oil to coat the pan, however you don’t need a lot. I usually drizzle it around and move the pan or use a spatula to spread it around.
Allow the olive oil to heat for about a minute.
Place the fish, skin side up in the pan. You’ll know it is ready because you will hear a nice sizzle.
Sear the skin for about two minutes, until you get a nice golden crust on the fish.
Flip the fish and allow to cook for another minute.
Place the cast iron pan into the hot oven and bake for 6-8 minutes until salmon is cooked through.
*if you do not have a cast iron pan, or an oven safe pan, you can cook it through on the stove top. Just allow for more time on each side and check to see it has cooked through.
*We serve with rice and usually roasted brussel sprouts, cauliflower or broccoli. For the veggies, I roasted in the same oven (425 degrees) for about 25 minutes and coat with a drizzle of olive oil and kosher salt.
