The website Yummly boasts over 493 different pan seared salmon recipes, and we have one for you that you are sure to enjoy.
We pan seared and broiled salmon steaks in a cast iron skillet. The exciting thing about that for us was, the cast iron skillet we used is black enamel coated, so there is no seasoning or special care needed, as there is with a traditional cast iron pot or skillet.
Read More: How to Care for Your Cast Iron Cookware
When searing meat, hundreds of different flavor compounds are created. When heated, these compounds break down to form new flavor. Each type of meat being seared has a very distinctive set of flavor compounds that are formed during the Maillard reaction.
The important thing about the Maillard reaction isn’t the color, it’s the flavors and aromas.
The Modernist Cuisine explains that temperatures need to be high to bring about the Maillard reaction, but as long as the food is very wet, its temperature won’t climb above the boiling point of water.
Now for our featured recipe: – Cast Iron Seared and Broiled Salmon With Fruit And Herb Salsa – and here is what you will need.
First prepare the Fruit and Her Salsa, and refrigerate for later.
1 cup diced peaches, fresh or frozen
3/4 cup diced mango, fresh or frozen
2 mini red sweet peppers, seeded and diced
1/4 cup diced red onion
5 leaves of fresh mint, leaves chopped
1 spring thyme, leaves only, discard steams
1/4 cup Italian parsley
Juice of 1/2 lime
1/2 teaspoon Himalayan salt
Prepare and mix together all ingredients in a medium bowl. Top and refrigerate until ready to use.
Now prepare your salmon steaks. You will need the following for two servings.
2 salmon steaks, skin on
3 to 4 tablespoons avocado oil, smoke point to 500 degrees
3-4 cups Arugula
Heat oven on broil. Next, lightly drizzle avocado oil (heat safe to 500 degrees) into a cast iron oven-safe skillet over medium-high heat. Add salmon steaks to heated skillet and sear on each side for 2 minutes.
Place skillet in pre-heated oven under the broiler for 7 to 10 minutes, turning steaks about every 3 minutes.
Be careful not to overcook. As the skillet is close to the broiler element, keep a close eye on your salmon steaks so they do not burn. We baked our salmon steaks to about 155 degrees, as you need to remember the fish continues to cook even after you remove it from the oven.
It is important to remove the salmon from the skillet soon after removing it from the oven. Have plates ready with arugula, and top each with a salmon steak. Next spoon some fruit and herb salsa over the salmon, and enjoy!
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