Pan-Seared Salmon

We are excited about cooking with/in cast iron skillets. With this new venture we found a great site for outdoor and cast iron cook Kent Collins. We made this dinner and in a word - AWESOME!

Ingredients

• 2, 6-ounce salmon fillets skin on
• 1 ½ tablespoon avocado oil
• Sea salt and coarse ground pepper
• Seasoning or your favorite blend
• 2 tablespoons butter divided
• 2 garlic cloves
• 1 sprig thyme coarsely chopped
• 1 sprig fresh rosemary
• 12-15 cherry tomatoes sliced in half
• 1 tablespoon capers (did not have this)
• Juice of half a lemon (forgot this)

Directions

1. Let the salmon sit about 30 minutes to warm up. Pat dry with a paper towel.
2. Score the flesh side of the salmon with a knife about ½-inch deep
3. Spread the slices apart slightly and sprinkle with sea salt and pepper.
4. Turn the fish over and season with a seasoning of your choice.
5. Preheat a cast-iron skillet over high heat and add the olive oil.
6. When the oil is hot, reduce the heat and place the salmon, skin side down, in the skillet. Press the fillets down and cook for about 2 to 3 minutes (6 mins)
   
7. Flip the salmon over, reduce the heat to medium-low.
8. Now add 2 tablespoons of butter, the garlic cloves, thyme, and rosemary.
9. When the butter melts, tilt the skillet and begin to spoon the butter mixture over the top of the filets. Let cook 2 to 3 minutes, basting regularly.
10. Flip the fillets to the skin side down and move to one side of the skillet. Now add the tomatoes and stir in the capers (optional).
11. Drizzle the lemon juice on top of the salmon and tomatoes. Cook for 3 -5 minutes or until the tomatoes soften and salmon’s flesh is flaky.
    
12. Place the salmon on a plate and spoon over the tomatoes and capers. Serve immediately. We served with brown rice. 

Check out Kent Rollins Pan-Seared Salmon