SALMON, CHINOOK, PAN-SEARED OVEN FINISHED WITH FLAVORS OF TUSCANY
- 3-6 block cut pieces of salmon, wild king chinook is our favorite
- 2-4 tablespoons Flavors of Tuscany
- 1 -2 teaspoons salt
- 1-4 tablespoons grape seed oil (high smoke point and neutral flavor)
Blend signature spice blend purchased or blend using our recipe. At service, salt tops on seasoned side.
Heat skillet over medium high heat. When hot (about 2 minutes on high heat) add some oil to cover the bottom of the pan; heat 30 seconds. Add the salmon, seasoned side down into the hot pan. As it begins to get aromatic, check to see if the fish moves easily and pick it up to check color. Be careful that the herb rub isn’t over browning; reduce heat if need be. This step takes up to 2 minutes. Remove with turner and place seasoned side up onto awaiting oven pan. Fish may stay on pan a up to 15 minutes while you finish the meal so you are ready to give the fish your full attention as it finishes cooking in the oven.
To finish: Place pan of seared fish into 400°F oven for 3-4 minutes to finish; fish should reach 138°F at it’s thickest part. Note the fish will flake at the thinnest part but remain firm in middle at this temperature. Remove from oven right to the plate and serve immediately. Do not cut into the fish center to check doneness because you will loose the needed carry-over cooking to bring it to finished temperature of 140-145.
Chef Notes: When shopping, look for fresh fish if possible. If it has been frozen ask when it was thawed. Often frozen fish is newer than the fresh, if the fresh has been sitting in the case several days. Also ask for an ice bag to carry fish home with you depending upon weather and how far you must go. When home, continue to store fish in its bag in refrigerated on a bag of ice. (The fish itself should not touch the ice or be allowed to get wet.) When ready to prepare, remove from bag and wipe with paper towel before proceeding with recipe.
Why store on ice bags? Your refrigerator typically holds food about 40°F but fish likes it much colder, 32°F. Laying the fish on top of ice bags will keep it much colder until you are ready to cook it. Cook fish the same day you get it as a rule for best results.