Inconsistency and Baked Salmon with Lemon and Basil

No, the salmon is not inconsistent, as a matter of fact the recipe I created and I am going to share here is decidedly consistent. I am talking about my recent writing habits. My plan at first was to write 3 blog posts a week, along with creating 3 new YouTube videos for my channel, as well as keeping up with Instagram, Facebook and Twitter and my Patreon page (for which I have – 0 – patrons… that’s really OK because… I am inconsistent).The only thing that I seem to be consistent with is getting videos edited and uploaded to YouTube. But, I am not giving up hope. One platform can inspire another and although I am focused on YouTube, the content on my channel will now be informing my writing. I had planned it to be the other way around, but life has a way of circumventing the best of plans. I just have to go with it. Salmon Thumbail - 6 So let’s get to it. Last week’s NEW COOKS recipe was created because a former student wanted to know how to bake salmon. He is a sophomore in college in Ann Arbor and is trying to find his way around a kitchen. This recipe is quick and simple and easy for a novice to cooking. Equipment:
  • A heavy bottom skillet that is oven safe
  • A flat spatula
  • A kitchen brush
  • Aluminum foil for tenting in the oven

Ingredients:

  • 2 six ounces pieces of salmon
  • 3 tablespoons of olive oil
  • 1-2 teaspoons of Everything Seasoning
  • 1-2 teaspoons of basil
  • 6 thin slices of lemon
  • 8 pieces of bacon OR 1/3 cup of apple cider vinegar and a cup of water (this is for AFTER cooking).

Preparation:

  • MAKE SURE YOU ARE USING AN OVEN SAFE PAN!
  • Preheat the oven to 450 degrees.
  • If you are using a cast iron pan, begin heating it on low right away.
  • If you are using some sort of non-stick, I would not recommend it, but hold off on heat until just before the cooking process.
  • Brush the salmon on the top, bottom and side with olive oil.
  • Pour remaining olive oil in the pan.
  • Sprinkle the top and sides of the salmon with Everything Seasoning (to taste).
  • Sprinkle the top of the salmon with basil – a good sprinkle not a COATING.
  • Place the three slices of lemon on the top of each piece of salmon. THAT’S YOUR PREP! THAT’S ALL THERE IS TOO IT!
SEAR IT:
  • Turn the heat on high and add the remain olive oil.
  • When the olive oil is smoking hot (not billowing) place the salmon in the pan skin side down. DON’T MOVE IT!
  • Sear for about 5-7 minutes. The skin should start to release.
  • Note: if the skin does not release, your pan was not hot enough.It is important to get that pan “Smoking Hot”.
  • Once the skin has released, check to see if it is crisping. You don’t want it burnt, but CRISPY is good.

Time to Bake It: 20 Minutes Total

  • Place the pan in the oven on the middle rack and tent the salmon with the aluminum foil.
  • Bake for 15 minutes at 450 degrees.
  • After 15 minute remove the aluminum foil
  • Cook for 5 more minutes to let the lemons slightly caramelize
  • Take it out of the oven and let rest for 5-8 minutes.

ENJOY with a simple salad, wild rice and your favorite glass of wine.

PRO TIP: Your pan and your home is going to smell like fish. I combat this with BACON. Wipe your pan out and immediately sauté the 8 strips of bacon in the pan. If you are a pork eater, it is a win/win. Your pan smells like bacon, your home smells like bacon and you have bacon ready for breakfast! *Note: if you are not a pork eater, fill your pan with 1-2 cups of water. Heat the water to boiling and add 1/3 cup apple cider vinegar. Boil for 5-10 minutes. This will neutralize the fish odor and flavor. For your home, burn your favorite incense, light scented candles or spray with a non-toxic air freshener.
I hope you find this recipe interesting and tasty. Please visit, subscribe and like my YouTube channel “Kickin’ it with Karen; Beyond Sauerkraut” to find more things I’ve made. I’d like to grow my readership. If you enjoyed this blog post, add a comment and share it with a friend. 😀
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6 thoughts on “Inconsistency and Baked Salmon with Lemon and Basil

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