Nalla Brand™

• by admin
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• Posted on November 12, 2024November 12, 2024
• 5

Pan-Fried Salmon in Coconut Oil

Pan-fried salmon in coconut oil is a quick, healthy, and flavorful dish. The coconut oil adds a rich, slightly nutty flavor while creating a crispy, golden crust on the salmon. This dish pairs beautifully with vegetables or a side of rice or quinoa.

Ingredients (Serves 2):

• 2 salmon fillets (about 6 oz each)
• 2 tbsp coconut oil (refined for a neutral flavor, unrefined for a mild coconut taste)
• 1 clove garlic, minced
• Juice of ½ lemon
• Salt and black pepper, to taste
• Fresh herbs (like dill or parsley) for garnish

Instructions:

1. Prepare the Salmon:

• Pat the salmon fillets dry with paper towels to help them crisp up in the pan.
• Season both sides with salt and black pepper.

1. Heat the Coconut Oil:

• Heat the coconut oil in a large non-stick skillet over medium-high heat.
• Once the oil is hot and shimmering, it’s ready for the salmon.

1. Cook the Salmon:

• Place the salmon fillets in the skillet, skin-side down (if the skin is on).
• Cook for 4-5 minutes without moving them, allowing the skin to crisp up and the fillet to cook about three-quarters of the way through.

1. Flip and Finish Cooking:

• Gently flip the fillets using a spatula.
• Add the minced garlic to the pan and cook for another 2-3 minutes until the salmon is just cooked through and the flesh flakes easily with a fork. Be careful not to burn the garlic.

1. Add Lemon Juice:

• Squeeze fresh lemon juice over the salmon in the last minute of cooking for a burst of acidity that balances the richness.

1. Serve:

• Remove the salmon from the pan and garnish with fresh herbs like dill or parsley.
• Serve immediately with your favorite sides.

Tips:

• Skin-On vs. Skinless:
  If your fillets have skin, cooking them skin-side down first helps protect the flesh and enhances the flavor with a crispy texture.
• Check for Doneness:
  The salmon should be opaque and easily flake with a fork. An internal temperature of 145°F (63°C) is ideal.
• Flavor Variations:
• Add a pinch of red pepper flakes or paprika for some heat.
• Include a drizzle of soy sauce and a sprinkle of sesame seeds for an Asian-inspired twist.
• Pairings:
• Serve with sautéed greens, roasted vegetables, or a side of lemon-herb quinoa.
• For a lighter option, pair with a fresh cucumber and tomato salad.