Pan-roasted salmon with jalapeno and cilantro
The Superstore recently had skin off salmon portions (around 4 oz. each) on sale so we bought six portions. Normally all we do is season it with a bit of salt and pepper then either grill or pan-roast it. Did something different this time.
I seasoned it with salt and pepper and let it rest on the counter.
Then I heated canola oil in a large aluminum skillet over medium-high heat.
Added the salmon (on what had been the skin side down) for 3 minutes before turning the heat down to medium and flipping the salmon.
Then I added 1 tbsp of butter to one side of the skillet, holding the skillet so the butter was on the lower 'end'.
After the butter melted I added 2 tbsp of diced, seeded and de-ribbed jalapenos then sauteed for about 3 minutes. Then I spooned the jalapeno-butter mixture over the salmon.
When the salmon was done I removed two portions to two warm plates (one for each of us). The extra went onto another plate.
Then I garnished the salmon with chopped cilantro. Sides were steamed rice also garnished with cilantro, and skin-on sweet potato wedges seasoned with Cajun spices then roasted in the oven.
These jalapenos added no heat yet a pleasant crunch, and we like cilantro.
Yum.
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