Crispy-Skin King Salmon
Israeli Couscous with Feta, Herbs, Tomatoes
This is king salmon season, and the star of this mouthwatering, vibrant dish is Wild King Salmon from Alaska.
Wild Alaska king salmon are the gourmet’s salmon because of their large luscious flakes and high fat content — sometimes twice that of sockeye and coho. King salmon store this fat for their journey up North America’s longest river systems. When you eat wild Alaska king, you’re tasting the anticipation of this river journey in the fish’s flesh.
Like a well-marbled steak, this fat melts into the salmon, giving king salmon an unrivaled mouth feel. And remember, these are the good fats: the natural, marine-derived omega-3s that heart doctors celebrate. Because of this fat, king salmon is perfect for grilling and searing with just salt and pepper. King salmon needs little else. (from Sitka Salmon Shares)
In today’s dish, the salmon is first rubbed with an olive oil blend then simply seasoned with sea salt and fresh ground pepper. It is cooked until the skin is perfectly crisp and the flesh is just perfectly cooked through.
King Salmon Recipe
Crispy-Skin King Salmon
Rub dry, room-temperature salmon fillets with oil. We like California Olive Ranch Avocado Blend. The mild flavor of this oil makes it a versatile cooking oil, great for higher heat cooking thanks to the 50% Avocado Oil paired with 50% Extra Virgin Olive Oil.
Season all sides of the salmon with sea salt and fresh ground pepper. Place in a hot, dry, well-seasoned cast iron or non-stick skillet, skin-side-down.
As the fish cooks, use the back of a spatula to press the fillets into the pan to remove any air pockets between the skin, flesh, or pan. This method will result in a beautiful crispy skin. Adjust the heat as necessary to keep the pan hot, but not smoking. When the fish is cooked to your liking and the skin is crisp, flip the fillets over and very briefly sear the other side.
Israeli Couscous with Feta, Herbs, and Tomatoes
Cook Israeli couscous according to package instructions. Cool to room temperature. Season well with a good drizzle of olive oil & red wine vinegar, salt & pepper to taste. Toss with crumbled feta and chopped parsley & dill. Fold in sliced grape tomatoes.
Heat 2 T. olive oil in a medium pot. Add 1 t. each smoked paprika and red chili flakes. When spices start to sizzle, add one can of rinsed & drained garbanzo beans. Toss to coat. Season with salt.
Spoon couscous mixture in the center of the plate. Scatter smoky garbanzos all around. Arrange thinly sliced radishes on the side. Place salmon skin-side-up in the middle. Garnish with pickled red onion, dill sprigs, and baby arugula. Finish the plate with a drizzle of high-quality olive oil (our favorite Masia El Altet from Spain).
Recipe inspired by a magazine advertisement image by Château Miraval Rosé.