A close friend of mine once owned a beckoning cocoon amidst the clamor of Tribeca, an art infused cafe for those seeking a globally inspired home-cooked meal. The one of a kind jewelry, chocolate croissants, and ceramics designed by her made visiting a life altering excursion. She inspired this simple savory Salmon. Again, it is simple yet sumptuous. Couple this with Quinoa Italiana and roasted vegetables for a lovely meal.
- 2 Large to Medium Pieces of Salmon with skin
- 2 Tablespoons Avocado Oil (you can substitute Toasted Sesame or Olive Oil too)
- Spike Seasoning
- Real Salt
- Shichimi Togarashi – a Japanese pepper blend
- 1/2 Cup Water
- 1 Splash Megachef Premium Anchovy Sauce or any preservative free Fish Sauce
- 1 splash White Wine or a Squeeze of Lemon Juice
- One Handful of any Fresh Herb ( I used Cilantro)
Heat a large frying pan to medium high heat with oil. Rinse thawed salmon the pat dry with a paper towel. Sprinkle flesh side only with salt, Spike and shichimi. Place fish in pan for about 6 to 9 minutes or until the sides of the salmon have turned dark pink and the skin has crisped. Reduce heat to low then using tongs, turn the fish over and add water, fish sauce, herbs and wine or lemon juice to the pan. Simmer until the entire flesh turns dark pink. Remove from heat and serve with rice, couscous, or quinoa and vegetables.