Fried Salmon on Green Beans (I had no green asparagus)
A step by step instruction
Makes 2 human servings or 1 bear serving
For the fried salmon you need:
4 salmon filets if they’re tiny like mine. (2 if they’re big like Ice Bear’s)
½ tsp garlic salt (I used finely chopped garlic instead. But that will make your filet brown, so watch out.)
3 Tbsp lemon juice
2 Tbsp olive oil
Do this like 15 minutes ahead of time so that everything (fish, beans, sauce and optional noodles) are ready to serve at the same time:
Mix these ingredients and marinade the salmon filets in it for 20-30 minutes. Easiest if you put it all in a ziploc bag (resealable plastic bag). The marinade can be soaked in more evenly and you can just turn the bag over to get both sides nice and flavorful.
In a large glass bowl or dish (which I used, because I didnt have ziplocs), you’d have to carefully flip the filets a few times in the marinade, which can be tricky.
Place the marinading filets in the refrigerator for the time being. Remove from the refrigerator 10 minutes before they hit the pan.
For the light tomato sauce you need:
(This one’s hard for me to describe because I didn’t measure anything. Aaaaagh!)
Enough tomato sauce to make the sauce pastel red/orange (It wasn’t much. A little less than a cup, I think.)
A pinch of paprika powder
A pinch of salt
Less than a pinch of nutmeg (Let’s say a knife tip amount)
Half an onion
A pinch of black pepper orbs (my English sucks)
Cut 1 onion in half and make thin slices to get onion sickles. You will use them in the sauce. (Actually only used half of the onion, because I didn’t want the onion to overpower everything. You can use the other half for garnish).
Stir all ingredients together in one small pot for about 10 minutes.
For the the green beans you need:
Half a bag of green beans (or however much you want, actually)
Water (enough to cover the beans)
a pinch of salt
a dash of summer savory
While the fish is marinading you can wash the green beans and cut off both ends of each.
Heat the water and bring to a boil. Once the water is boiling, add the green beans. Lower the heat and add summer savory. Simmer for 5 minutes, or longer if you prefer them to be softer. I would not let it exceed 10 minutes, though.
I also cooked some optional side noodles in case it’s not enough to satisfy our hunger. They go really well with the sauce and the fish. (There isn’t enough water in the pot with the noodles. Use more water than I did! )
Fry the salmon filets in a preheated pan for 3 minutes on each side. Flip them with a large spatula so they won’t break apart. Make sure they are no longer translucent in any way. (If you have a food thermometer: The internal temperature of fish should be 145°F)
Spread a puddle of sauce on a plate, drain the green beans and place neatly on top of the sauce. Lay the fish filet in the center.
Garnish with pepper orbs and lemon wedges.
Fry an egg sunny side up if you want to make it look like Ice Bear’s, or fry it however through you desire! Place on top of the salmon.
Chop some dill and sprinkle it all over for some additional garnish.
Now… Grab your axe and murder this delicious meal!
(paleo diet approved if not served with noodles)