Salmon and Onions

This seems like it's a really nice weekly kind of dish that is super simple.  I'd serve this on Friday's, but since we missed cooking at home a few days back, I broke out the frozen salmon and thawed it out.

Wild Salmon and Green Onions:

• Wild Salmon (bought at Walmart, frozen, for $7 for 1lb 10oz)
• Cajun seasoning
• olive oil
• salt
• lime juice (fresh is best, but bottled is fine)
• green onions (organic, yay! and at Walmart too)

Thaw out the frozen salmon in the fridge until workable.  (Debating on this point on whether or not to remove the skin because there are scales on it making the texture a bit unappetizing, but the skin is really tasty underneath). Heat a pan on medium heat and add olive oil.  Salt and Cajun season each side of fish and place "skin side" down into a pan that is already hot. Just when the sides are turning from pink to opaque, let it sit for another moment before gently flipping. A seared bottom makes for a nice crust, but in our apartment I fear of setting off fire alarms so no flambe or really good sears for us in this dish. We cook our salmon pretty thoroughly but it has firm feel when touched and amazingly not dry. At the end of cooking, spash/squeeze lime over salmon to taste.

Green Onions:
     Wash, clean, prepare onions: cut them in half to expedite cooking time. In a separate frying pan with olive oil, heat on medium, add onions with some salt.  Cover and occasionally stir to prevent sticking.  Cook until slightly carmelized.  Serve next to cooked salmon.

Easy cooking time, no slaving over the stove.  Love any kind of fish but salmon is a favorite in our house and hubby and I are addicted to the cooked green onions as well.


*Go Local, Go Organic and Pesticide Free When possible! *