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Monday, September 20, 2010

Salmon Sauté

So I went last week to Seattle on a business trip, and actually dreaded trying to navigate eating gluten-free.  I was very pleasantly surprised that there were options everywhere I went, even striking it lucky at an Italian joint that happened to have gluten-free pasta on hand.

The best meal I had by far, however, was in Pike Place Market at the Athenian, a little seafood joint overlooking the water. I ordered their Salmon Sauté and it literally melted in my mouth.  It was fabulous.

Sad that my family didn't get to enjoy it, I came home and made my own version. Sadly, my salmon wasn't as fresh so it didn't have quite the same taste, but it still came out pretty darned good.

Salmon Sauté

8 oz. Salmon (preferably wild-caught)
3 tsp. lemon zest
2 onions
1 bell pepper
2 banana peppers
7 cherry tomatoes
3 leaves basil
2 celery stalks
1 tbsp. butter
2 tsp. minced garlic
3 garlic cloves
copious amounts of olive oil
sea salt
black pepper
brown rice
fresh squeezed lemon juice

Start your rice.  While it is cooking, chop your onions, peppers, and celery, and set aside.  Slice the garlic cloves.  Quarter your cherry tomatoes and put them in a separate bowl from other veggies.  Let rice cook about halfway before starting everything else, just so it all finishes up at the same time.

Once you're ready to start, heat a large skillet and pour in about 2 tbsp. olive oil.  Once it's hot, add in peppers, onions, celery, and sliced garlic.  Cook on medium heat until veggies start to soften, then push to the side of the pan.  Turn the heat up to medium-high and place salmon in empty space, skin side down.

Rub olive oil over the top of the salmon.  Continue stirring veggies to ensure they don't burn.  Cook the salmon about 5 minutes, or until skin separates easily when you pick up the salmon with a spatula.  Remove skin and discard.   Cut salmon up into bite-size pieces and return to pan.  Add in butter, lemon zest, salt, and pepper.  Lower heat back to medium and cook, stirring continuously. After about 5 minutes or so, add in tomatoes and basil.  Reduce heat to low, and continue cooking until fish is cooked through and/or rice is done.  If your rice is taking FOREVER (like mine) reduce the heat to almost off so the fish doesn't overcook.

Serve over rice with fresh squeezed lemon juice.
Verdict-- the whole family enjoyed it, but the baby is going through an anti-green stage, so he pulled all the peppers and celery out and argued with his dad about eating them.  But definitely a keeper.


  1. Jennifer, that looks sooo good! I have been making something similiar with catfish, but the salmon version is calling my name now. Thank you.