This may be a mildly controversial opinion, but I LOVE salmon. In my family, we're split down the middle. It's difficult for me to understand how someone couldn't love it, but I guess everyone is entitled to their preferences. And if you've never tried, let this be your sign. You are missing out! If it helps, I believe J. Lo eats it frequently.
Besides high protein and all of the Omega-3s, salmon also has a fair amount of fat. This makes it difficult to dry out. Over the years, I have flavored it many different ways, and my favorite is super simple- lime juice and zest. Today, I took it to a new level by using lime tortilla chips.
Coating meat with a crust before cooking helps to seal in the moisture. And, there are many flavorful options to choose from...
You can flip the salmon; however, you will not need to for this recipe. With most cooking methods, you will not need to flip, particularly if there is skin remaining. Cook with the skin side down.
In many countries, raw salmon is enjoyed as sashimi. Unless the meat is cooked to 145 degrees, there is a risk of bacteria and parasites. If salmon is blast frozen to -31 degrees and then properly thawed, most parasites will have been killed. Look at the salmon before eating. It should be moist and firm.
For tender and juicy salmon with a crispy crunch, check out this air fryer tortilla crusted salmon!
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A mix of fit and fun (mostly gluten free) recipes for the real-food home cook.
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