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Wednesday, January 6, 2010

Martha Stewart Salmon... Seriously

On one of my recent trips across the country, I indulged in buying an issue of the monthly tome on all things awesome, Martha Stewart Living. I'm sorry folks, I know she's cliche, but she's nonetheless a cliche worth consulting. I don't know how her and her staff keep innovating- but somehow they do!

Over my stay-cation (between Christmas and New Year's), Gus and I attempted to recreate some Martha-awesome with the following recipe for Seared Salmon with Horseradish and Scallions. Our attempt was mucho successful and very decidedly yummy.

You give it a whirl and let us know what you think! Super quick and chic- Seared Salmon with Horseradish and Scallions, courtesy of our lady Martha.

2 filets of salmon, skin removed (you can use more if you wish, just increase the amts below of other ingredients)
2 green onions/scallions chopped
1 tablespoon of prepared horseradish
2 tablespoons of olive oil
Salt and pepper to taste

Salmon searing in the pan, horseradish side up.

PRE-HEAT oven to 375 Degrees. Season both sides of the salmon with salt and pepper. Spread horseradish on the skin removed side of each filet - enough just to cover it evenly.

HEAT oil in an oven-safe skillet at medium-high heat (careful not to let the oil smoke). Add the salmon, horseradish side up, to the skillet and leave for 2 minutes in the hot oil (searing the other side).

Without flipping the salmon filets, TRANSFER skillet to the oven and bake until the salmon is at your desired consistency. Martha suggests 6 minutes, Gus and I did more like 12 because we prefer salmon cooked all the way through.

SERVE warm and topped with scallions. Total time for this recipe is roughly 15-20 minutes including prep. 

Delish! Happy cooking and thanks Martha.


Get Your Martha On said...

Sounds delish! I think Martha has really toned it down as far as the recipes go, offering up recipes with fewer arcane ingredients. Way back when the Barefoot Contessa appeared in her magazine, I tried a chicken potpie recipe that called for a few tablespoons of Pernod. I had to buy an entire bottle to get those tablespoons! Grr!

By the way, LOVE the name Gus. My oldest is named Augustus, but we've called him Gus since birth.

Get Your Martha On said...

p.s. I should also mention that MY real name is Anne. :)

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