Who doesn’t love a good summer sale! One of the best deals you can find with fish…is usually a huge slab of salmon. Individual portions can be upwards of $7-11 buckaroos. But a whole salmon fillet…you can get these on sale for $11-16. A total steal. Whole fish ready to go for the price of a single fillet, that feeds the whole family.
Seriously 10 minutes. Dinner on the table. Do this.
Confession: Started my new job and I’ve just been super exhausted the past few days so I wanted something a little simple tonight after INSANITY added to my utter mental and physical exhaustion.
When you get home for work, slice the Salmon into a few smaller portions and put them in a ziplock bag. I have this bottle of Teriyaki blend from Trader Joe’s that I LOVE using with fish or chicken. It’s basically Teriyaki, soy sauce, and minced garlic all in one bottle for a steal-of-a-deal price of $3. Dump a couple of tablespoons or so in the bag along with some fresh ground pepper, crushed red pepper, and ginger, then set in the fridge until you’re ready to cook.
I did this on the stove top, but it would also work in the oven of course as well if you wanted some more prep time. Set the heat to med-med/high and put just a tiny bit of butter in the bottom maybe a teaspoon. Throw in the salmon and let it cook for a couple of minutes (this will depend on the thickness, you’ll have to keep an eye on it) While that’s heating get your cutting board out. I sliced red peppers, cilantro, and a little red onion.
Flip your fish! Once you start seeing the color change go up the side from cooking about half way, flip it over and cook for a couple more minutes. When it’s done, you should be able to test it with your fork by pulling on the edge and it should just flake away. I usually squirt a blast a lemon on right before pulling it off too…I love the extra zest! When it’s finished remove from the pan and set aside. Using the same pan, I cracked a farm fresh egg in and sprinkled with salt and pepper.
While the egg cooks I’m flaking out my salmon to put into the tortilla. I like to use the mini corn tortillas (setting them on a hot oven grate for a minute each side to toast first) and put them in a bowl. This makes them fold perfectly to let you stuff it without the contents spilling out, it’s a great trick. Flip that egg….careful! While it’s cooking another minute I throw in my salmon, red peppers, onion, and a little cilantro. Take the egg and set it right on top of my open tortilla with a few more cilantro leaves and of course…a dollop of srichacha. Perfect! Easy meal. 10 minutes.