The Cast Iron Skillet Cookbook by Sharon Kramis

Author:Sharon Kramis [Kramis, Sharon]
Language: eng
Format: epub, mobi
ISBN: 978-1-57061-906-9
Publisher: Sasquatch Books
Published: 2013-10-28T16:00:00+00:00

NOTE: If you cannot find fresh kaffir lime leaves, you can substitute 2 teaspoons fresh lime juice.

pan-seared wild king salmon

with Dill Tartar Sauce

In the Pacific Northwest, we are fortunate to be able to get wild king salmon year-round, either fresh or expertly frozen at sea. Here is an easy way to cook it indoors for a fast dinner. Simply sear the salmon in the skillet and finish cooking it in the oven.

MAKES 4 SERVINGS

DILL TARTAR SAUCE

½ cup mayonnaise

⅓ cup finely diced dill pickle

⅓ cup finely diced red onion

1 tablespoon fresh lemon juice

1 teaspoon fresh dill, finely chopped

SALMON RUB

½ teaspoon sea salt

½ teaspoon freshly ground black pepper

½ cup packed light brown sugar

2 teaspoons lemon zest

⅛ teaspoon paprika

4 (6-ounce) wild salmon fillets, 1 inch thick, skin removed

2 tablespoons extra-virgin olive oil

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