2 organic Atlantic salmon fillets (8 oz. each.),
4 tbsp. organic safflower oil,
2-3 cups organic vegetables (onions, pepper,
baby carrots, potato, cherry tomatoes),
1 teaspoon brown sugar,
sea salt and black pepper to taste,
lemon wedges as needed.
Recipe: For this recipe you probably won't be able to find wild Atlantic salmon, that's why you need the organic. Pacific wild salmon is not that difficult to find, but the Atlantic salmon is only farm-raised. I find that gentle cooking and less seasoning is best, when it comes to organic salmon.
Heat the safflower oil in a heavy cast-iron pan, and sear the salmon fillets on both sides until they change color. Transfer them in a baking dish, preferably a glass dish. Season the salmon fillets to taste and sprinkle them with the sugar. Add the vegetables to the same cast-iron pan and saute them until they get some color and start getting soft. Now, place the vegetables in the baking dish, season them, and bake uncovered for about 15 minutes, or until the salmon is ready. Squeeze a lemon wedge over the baked salmon and serve.
About the author: George Krumov is a Red Seal certified chef with many years of culinary experience working around the world in Europe, the Middle East, the cruise line industry and North America. In the last two decades he has headed the kitchens of several restaurants in Canada, and ran his own restaurant.