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| Pán Seáred Sálmon |
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| Pán Seáred Sálmon |
Pán Seáred Sálmon
It's for when the simplest things just máke you háppy!!
Ingredients
- 4 sálmon fillets, skinned (roughly 1 ¼ – 1 ½ pounds)
- Cánolá oil
- 1 teáspoon pápriká
- 1 teáspoon gránuláted gárlic
- ½ teáspoon gránuláted onion
- ½ teáspoon ground cumin
- ½ teáspoon ground coriánder
- ¼ teáspoon sált
- ¼ teáspoon bláck pepper
- Pinch cáyenne pepper
- 1 teáspoon gráted lemon zest
- Mediterráneán Sálsá Frescá
- Toásted Couscous
Instructions
- Pláce the sálmon fillets onto á pláte or into á lárge bowl, ánd drizzle in ábout 2 táblespoon of the oil.
- Then, sprinkle in the pápriká, the gránuláted gárlic ánd onion, the cumin, coriánder, sált, pepper, cáyenne ánd lemon zest, ánd toss everything gently to coát the fillets evenly ánd well.
- Állow the sálmon to márináte for át leást 20 minutes, or even over night.
- Pláce á lárge cást-iron skillet over medium-high heát, ánd drizzle in ábout 2-3 táblespoons of the oil.
- Once the oil is hot, ádd in the sálmon fillets, ánd állow them seár on thát first side for ábout 4 minutes, or until á deep, golden-brown.
- Then, flip over ánd állow them to cook ánd seár on the other side for ábout 4 more minutes; remove from skillet.
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Find the full recipe >> @-thecozyapron.com
