Salmon is special.
I honestly think that this is one very thing the entire human race would agree on, unequivocally. Like, who wouldn’t agree with me that salmon is special? Hello?
Well, salmon is a special kind of fish. It is nutritious, delicious and a little more expensive than other regular fish(es). Some people eat salmon only on a special occasion like anniversaries, Valentine’s Day, birthdays, etc. Others eat it just in restaurants because they do not know how to prepare it restaurant-style (and are afraid to mess it up).
Today, I am happy to show you a salmon recipe that is so easy yet finger licking delicious, and it will blow your mind. Say hello to my pan-seared salmon in caramelized onions with pot pie-style vegetables!
Stating my salmon secret.
I grow up eating a lot of tilapia, sardine and croaker fish (in 9Ja.) In reality, I couldn’t remember eating salmon back home in Nigeria. In America, I discovered salmon fish, and since then it has continued to be a stable on my kitchen table. In fact, my husband is also a salmon fancier. Moreover, I went further into demystifying how to make a fantastic salmon dish at home instead of occasionally eating it at the restaurant.😉
Today’s recipe is a winner on my dinner table, and equally important, it is kid-friendly, and my kids (seriously) love this dish. In other words, they are smart; after all, they know a good food when they see it.😁
Let’s sample the substance.
In other to make this fancy dish you will need some salmon fish. In reality, you can use either frozen or fresh. If you are using frozen endeavor to allow it to thaw before using. Without question, salmon is an excellent source of high-quality protein, also potassium, selenium, and vitamin B. Additionally, it is rich in omega 3 fatty acid likewise antioxidant, astaxanthin. Overall, salmon fish is fantastic for… Click To Tweet
I love that I paired this dish with varieties of vegetables. This is one of those dishes that I feel like I own myself the honor and justice to use fresh carrots. In other words, for this dish, I am more than willing to do the extended duty of peeling and chopping fresh carrots. Don’t ask me why it’s “intuition,” you can use frozen, am sure it would work just fine. Also, I go simple when it comes to the vegetables I use (for this dish); fresh carrots, fresh potatoes, fresh onions, and frozen peas. Feel free to stick with the veggies that you love instead of the above, just remember I cannot guarantee (precisely) the same result. And that’s ok because cooking allows us to explore and recreate the same meal differently.
Nevertheless, ensure that you use vegetables with beautiful colors and flavors. One of the things that got my kids interested in this dish in the first place is the color; they love the colorful vegetables. Am sure most kids and adults do.And just in case you still need to hear it from me, vegetables are fantastic for your digestive system, gut, and the bones and that helps to keep the doctor away. Click To Tweet
As has been noted, this meal is deliciously good! It goes by so fast as soon as it gets to the dinner table. Just so you know.
All in all, this is a classic dish you can make for any (and every occasion). Thanksgiving, Christmas, Valentine’s Day, Easter, wedding, baby christening, dedication or just for you and your loved ones. Let's get cooking.
Have fun making this dish by using your favorite veggies. Also ensure that you do not over cook the salmon or the vegetables. This is such a delicate meal you make for you and your loved ones. Enjoy!
- 4 cuts of salmon
- 1 big bulb of onions for salmon (cut spirally for caramelizing and cooking the salmon)
- Another 1 cup of cut /chopped onions (for cooking the vegetables)
- 2 cloves of garlic (chop alongside onions for cooking vegetables)
- 3 cups frozen peas
- 4 cups of cut fresh carrots (you could use frozen, I personally prefer fresh for this recipe.)
- 4 cups of cut fresh potatoes
- 2-teaspoons of salt (plus more as desired) for cooking the potatoes, cooking the vegetables and searing the salmon
- ¼ - 1/3-cup of oil for searing the salmon and 2 tablespoons more for cooking the vegetables; any choice of vegetable oil works.
- 3 seasoning cubes or 3 teaspoons of seasoning powder
- ¼ teaspoon black Pepper
- ½ - 1 tablespoon fresh rosemary (dry would work just fine)
- 1 tablespoon of flour
- ½ cup of whole milk
- ¼ cup of water
- Wash and cut potatoes in 1-2 inch sizes; you need about 4 cups. Wash and cut all the other vegetables: carrots, onions, and garlic. Precook potatoes in boiling water with a teaspoon salt for 6-8 minutes or until it is halfway cooked. Then drain the water and set aside.
- Set a clean pan on a medium – high heat on a stove. Add vegetable oil, and allow to heat up. Then add some salt, onions, and garlic and allow to cook for 2-3 minutes while stirring continuously. Add carrots to the pot, continue to stir and cook for about 5 – 6 minutes, it should still be crunchy. Now add potatoes, peas, 1 seasoning cube (or a teaspoon seasoning powder) and give a good stir. Then sprinkle the flour and stir one more time.
- Cover the pot and cook for 3 minutes (on low heat) so that the flour is no longer raw. Stir in ½ cup of milk, and ¼ of water. Crush in another seasoning cube, pepper, rosemary, as well. Cover the lid and cook for 5 minutes while stirring in between. Taste and adjust flavors, (if needed), and your pot pie-style vegetables are ready. Empty into a clean dish and set aside until salmon is ready for serving.
- Remove salmon from freezer to thaw (if using frozen salmons, I mostly use frozen☺) Wash and dry out excess water with a paper towel, place salmon on a board. Liberally sprinkle salt on both sides of salmon; sprinkle black pepper with caution (especially if this meal is equally for kids.)
- Place a big pan on the stove, and add oil to heat up. Add about ½ teaspoon salt to the hot oil, add onion and start caramelizing, be patient with this process. Continue to stir to avoid onions sticking to the pot and burning. Cook for about 10 – 12 minutes to ensure a good caramelization, then reduce heat and crush in a seasoning cube (or 1 teaspoon seasoning powder), stir well to combine. Then, make a hole in the pan by gently moving the onions away so you can strategically place the salmons. Gently add the salmon to the pot, and then gently heap the caramelized onions on top of each salmon to protect them from over-drying. (Turn the stove back to medium-high after placing the onions on top of the salmon)
- Cook salmon for 6 minutes on each side; repeating the same process. After 6 minutes on the second side (12 minutes total), reduce the heat, cover the lid, and allow to simmer down for another 2-3 minutes. Do not overcook. Salmon is ready after 3 minutes; gently remove from the pot and place on serving plates. Serve with already prepared potpie style veggies. Garnish with fresh rosemary, scallions or parsley.
Be careful not to let the vegetable to dry out, it has to be moist that’s why kids love it. If it becomes dry then you will need some stew or gravy. Be careful and always lower heat before turning salmon to avoid breakage. Ensure to use a pan that can accommodate all the four salmons at the same time. It makes it easier. Endeavor to cut the spiral onions equal to ensure even cooking time. Personally, I do like dividing the vegetable oil so I can cook both the vegetables and salmon in separate oil. I don’t want my veggies smelling fishy.
What is your favorite salmon love story (and recipe? of course) Share in the comment below. And just in case you are looking for another yum recipe, it might be in my kitchen.
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