Wednesday, January 14th, 2015

A Wild Caught King Salmon Breakfast with a Wild Bobcat

by Kristen Suzanne in ghee, wild caught salmon
Wild Caught King Salmon Breakfast

Wild Caught King Salmon Breakfast

I don’t routinely make pan-seared wild caught salmon for breakfast but I did today. I bought a bunch of AWESOME wild caught salmon from Vital Choice and set a few pieces to thaw for dinner last night. However, mid-day I received a call from a friend to join them for gluten free pizza and I couldn’t turn down a chance to socialize. Community is important. I figured I could keep the salmon in the fridge a bit longer and make it for breakfast. (Thawed fish isn’t something to keep around uncooked, it should be thawed and cooked right away.)

Morning arrived and I set to making a quick breakfast. I didn’t have any veggies on hand since I was due to stock up at Whole Foods Market later today, but I had organic raw sauerkraut in the fridge. That’ll work.

TIP: If you have sauerkraut in the fridge, which has a great shelf life, then you can always have a veggie.

This was fun, easy, and so wonderful. It required wild caught salmon and sea salt (oh and some freshly ground black pepper). And(!), we had a visit from a real wild bobcat – I wonder if he sensed I was cooking fish? He came on our patio and peeked in through our door. So cool. I got a pic of him running off.

Wild Bobcat Came for Breakfast - I didn't share.

Wild Bobcat Came for Breakfast – I didn’t share… it’s Wild Caught Salmon after all.

Wild Caught Salmon Directions

  • Preheat oven to 325 to 350 degrees F.
  • Dab the salmon dry with paper towel and season the meat side with sea salt and black pepper.
  • Heat up some organic grass-fed ghee in an oven-safe skillet (I use this 10 1/4″) and get it very hot(!) – but not smoking hot.
  • Put the salmon pieces in meat-side down. Cook for 1 to 2 minutes. You’re getting a sear on it and it should release from the pan easily with a spatula once it’s ready provided your pan was hot enough.
  • Flip the salmon and cook on the skin side for 1 to 2 minutes.
  • Transfer the skillet to the oven and let it cook until it reaches the desired temperature, which for me is 5 to 8 minutes usually (I like mine around 125 degrees F). I use this almost-life-changing instant read thermometer.
  • Serve with sauerkraut or veggies.
Wild Caught Salmon getting sear on skin side. Meat side already done.

Wild Caught Salmon getting sear on skin side. Meat side already done.

Checking temperature of salmon with instant read thermometer

Checking temperature of salmon with instant read thermometer


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