Salmon is perhaps our favorite fish. And you can eat it all over the world when you travel. It’s a go-to delicious fish that is different everywhere you go, and lends well to cultural preparations. Here in Cuenca, we enjoy it prepared many ways, but usually every other week we enjoy a large mixed green salad with a sauteed filet portion on top. (Serves two)
Salad: to two large pasta bowls, add mixed greens, sliced cucumber, sliced avocado, sliced cherry tomatoes, sliced uvillas, and toasted pumpkin seeds.
Vinaigrette dressing: using a whisk, emulsify olive oil, apple cider vinegar, salt, pepper, and dried dill. For extra tart, add a dollop of dijon or whole grain mustard. For extra sweet, add a dollop of red fruit jelly or marmalade (raspberry is perfect!).
Salmon: take two filet portions, leaving the skin on to cook, salt and pepper both sides. Add additional dry rub to filet side only. Sautee on medium heat in olive oil filet side first, until crusty brown (~5 min), then flip to skin side. Add 1Tbsp unsalted butter, lower heat, and complete cooking until center is just cooked, basting liquid onto top of filets Using a soon until done. Remove onto a plate with a paper towel to drain and rest for ~10 minutes. Gently remove skin with a fork if desired.
Dress salad and place filet on top when somewhat cool. Enjoy this delicious, healthy, and easy meal!