I love this recipe! It is a super fast one from Cooking Light that I have run in the ground at my house because it take no time to pull together. Salmon is so versatile. Pair it with most any of your favorite side dishes. I like asparagus , broccoli or squash. Maybe even a combination of all three. For that matter I like it right out of the pan on top of a big salad that is both delicious and nutritious. You don’t need a lot of ingredients. Another reason to love it. Just pick up salmon, salt, pepper, orange juice and olive oil. The recipe calls for fresh orange juice, but Minute Maid out of the carton will work fine. So here’s what you do.
Pick up one salmon fillet per person with the skin on.
Squeeze about 1/4 cup of fresh orange juice for 2 fillets.
Then cooking it is a piece of cake.
Crispy Skin Salmon from Cooking Light
- 2 salmon fillets with skin on
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 1 tablespoon olive oil (they used cooking spray I prefer not to use spray because it will ruin my cookware)
- 1/4 – 1/3 cup of fresh orange juice
- Heat a large nonstick skillet over medium-high heat.
- Sprinkle salmon fillets evenly with salt and pepper.
- When the skillet is hot add olive oil.
- Add salmon skin side down. Cook for about 4 minutes.
- Turn salmon over and cook for about 3-4 minutes. A note from experience here. Fish takes about 10 minutes to cook for each inch of thickness. Adjust cooking time according to the thickness of the salmon. I prefer to cook it longer when the skin side is down if it is a little thicker.
- Add orange juice to the pan and cook for about 30 seconds or until liquid almost evaporates and fish flakes easily when tested with a fork.
The Teacher Cooks