Pan fried wild salmon. With soy sauce.

Another take on wild salmon preparation. Wild salmon is really a super food. Since I cook it only for David, individually packed frozen wild salmon fillets work the best.

On the skillet, cooked and ready

This easy recipe has two advatages over the steamed version. The first one is that my son leaves no leftovers and the second is the amount of dishes, just one small skillet.

Wild salmon, pan fried with soy sauce

Ingredients
wild salmon fillet, 1
soy sauce, 1 tablespoon (I used gluten free tamari sauce)
oilve oil for frying, about 1/2 tablespoon
salt, to taste (needs very little, if at all, depends on the saltiness of the soy sauce)
black pepper, to taste
lemon juice, optional

Method
Heat skillet with lid on medium heat for about 30 seconds. Add  olive oil. Place the fillet skin side up. Close the lid and let it fry for about 1 minute. Open carefully and add soy sauce. Let it simmer and cook the salmon with the lead closed for another 3 minutes. Flip salmon fillet skin side down, season with black pepper and salt and cook for about 4 minutes. To be sure it is cooked properly, use food thermometer to check the internal temperature in the thickest part. It should measure 145F. When ready squeeze some lemon juice, if you choose.



This wild salmon is delicious hot or cold. For my convenience I have cooked it day before school and packed cold. With plenty of vegetables. 

Lunchbox with pan friend wild salmon, beets salad and steamed broccoli

The lunchbox came out completely empty.

Steamed wild salmon. Cooking to order.

I make salmon for my son's lunch almost every week. Since my family is not united in the subject of fish eating, I cook only small amount. Here comes handy wild Alaskan salmon, frozen individually vacuum packages. I get mine wild, to make sure it is antibiotic and contamination free. Wild salmon is an excellent source of Omega-3 and great source of protein for growing bodies.

Salmon and vegetables packed for lunch; salmon in steaming basket, ingredients for steaming

Simple steamed wild salmon with carrots


Ingredients
wild salmon, 1 portion
carrot, 1 peeled and cut into bite size pieces
lemon juice, squeeze
salt, to taste
black pepper, to taste

Method
Thaw the fish according to instruction on the package. Fill large pot or wok with cold water, almost to the level of your steaming basket. Place carrots onto steaming basket and top with salmon. Squeeze lemon juice over the fish. Season with salt and pepper. Cover and turn heat on high. After water is boiling, steam on high heat for about 8 minutes. Fish internal temperature should reach 145F. If you don't use a thermometer, use fork to check. Fish is ready when it is opaque inside. Transfer salmon and carrots to glass container to stop cooking process and let it to cool down before refrigerating.

salmon and carrots, cooling

The recipe can be easily doubled, tripled to suit your family desires. Experiment with spices - make it to your liking - curry, cajun, chilli or anything else.

Note: broccoli stalks can be used instead of carrots.

It is packed cold for lunch in a plastic lunch box. Try with your favorite salad dressing. Questions?