Not only is grilled salmon easy to cook, it’s good for you and pretty inexpensive. The trick is to use the right pan (more on that below) and to make sure it’s really, really, really hot. I put my cast iron skillet (that has ridges so you get those coveted grill marks) on medium to high heat and just let it warm up for a long time – at least 10 minutes.
On the side I prepare string beans and if the mood strikes winter squash. It makes a beautiful plate and the squash are the stand-ins for mashed potatoes. Since this is so low fat you can treat yourself with a small bit of butter on the top of the squash, salmon or string beans – or if you want to live dangerously on all three. The key is to use a teeny, tiny amount. You get the taste without the calories.
½ pound of salmon with skin on per person.
Extra Virgin Olive Oil (EVOO)
Salt & pepper
Birds Eye Frozen cooked winter squash (or your favorite brand)
Two cloves garlic
Make sure the salmon is at room temperature. I open the packaging they come in and pour plenty of EVOO and salt and pepper on each side. When the pan is hot enough put the salmon filet(s) flesh side down. Cook for 3 minutes and turn (now the skin side will be down. If you put the skin side down first the pan will be so hot that the skin will come off).
I use a half a package of frozen winter squash for each person. I defrost it in the fridge or on the counter for the afternoon. Microwave according to instructions on package, but about 3 minutes.
String beans – cut off the ends and blanch for a minute or so and drain and put in a bowl full of ice water to stop the cooking and bring out the vibrant green. You can eat like this or if you’re feeling decadent you can sauté in a skillet with EVOO and a tad of butter if desired.