Honestly, almost a night doesn’t go by and I’m cooking, and I don’t pull out at least one cast iron skillet! Cast iron skillets are more than just cooking utensils…they’re vessels of memories…I’ve even done a blog on cast iron skillets surveying folks on Facebook…if you’re interested in reading the ‘results’ of this ‘scientific’ research, here’s the link!
No doubt, cast iron cookware can become part of one’s legacy, that is if you were lucky enough to have a Mom or grandmother who used them in their cooking. And, even if you didn’t, don’t feel deprived, don’t feel like you have to report your family to social services because of culinary neglect, albeit it borders on it…you can start your own tradition(s) of cooking with cast iron!
What you need:
1 lb salmon about 1 1/2+” thick
1/2 tsp sea salt
1 tsp fresh ground pepper
1 tbl harissa
Canola cooking spray
1 lemon (zest and juice)
1 cup Bleu cheese dressing (a good quality store bought or homemade~~Recipe from Ally’s Kitchen!)
3 tbl drained capers (optional
2 tbl chopped fresh dill
What you do:
If your salmon has thin ends, cut off and square up. This helps with consistent even cooking. Coat the salmon with the salt, pepper and harissa. Coat the cast iron skillet well with canola cooking spray. Place the skillet on medium high heat and let it get hot. Spray some of the canola oil on the top of the salmon.
When the skillet is hot, place the salmon (skin side up) in it, and let it sear for about 2-3 minutes to get golden brown. Reduce heat to medium low, cover with a lid and cook another 3-4 minutes. Flip the salmon (skin side down), reduce the heat to low and cook another 4-5 minutes. NOTE: The length of time you cook will depend on the thickness of your salmon. Salmon should be moist and translucent in the center. If you like it well-done all the way through, cook a few minutes longer.
When done, remove skillet from heat and transfer the salmon to a serving dish. Zest with some of the lemon and squeeze half of the lemon juice on the salmon leaving the other half to slice for individual servings. (Note: Remove the bottom layer of skin if you prefer.) Dollop some of the bleu cheese dressing on the salmon and sprinkle with fresh dill and capers (optional).Serve immediately.