Crab-Stuffed Mushrooms over Shaved Brussel Sprout Salad

Whether you’re entertaining or making these Crab Stuffed Portobello Mushrooms for a weeknight dinner, this recipe will not disappoint. I love to serve these stuffed mushrooms over a simple shaved Brussel sprouts but feel free to serve over rice, pasta or even as an appetizer on their own. 

Where to find the crab meat?

Look for pasteurized jumbo, lump crab in the seafood section of the supermarket. The regular lump crab or even claw meat blends perfectly with the sour cream mixture and goes a lot farther.

Here’s another trick…  for mushrooms that’ll hold their shape when stuffed: roast them first, before adding the filling, to draw out some of their extra moisture. 

The Brussel Sprouts Salad

Whoever made Brussel sprouts the new cool veggie, thank you! For a while, roasted was the only way I ate Brussel sprouts and then one day I tried the shredded brussel sprouts salad at Cooper’s Hawk and my mind was blown! It’s so simple and doesn’t require a salad dressing, just shredded parmesan cheese, lemon zest and lemon juice. 

I like to use my food processor to shred the sprouts but you can also use a mandoline slicer or sharp knife. For this recipe, I also like to roast about a ½ cup of the sprouts to add a little more flavor and texture. You choose what you like! And you feel free to serve this salad alone or with my crab stuffed mushrooms. 

INGREDIENTS

Stuffed Mushrooms

• 24 large baby Bella mushrooms (about 1 lb.)
• Olive oil cooking spray
• 8 oz fresh lump crabmeat
• ¼ cup scallions chopped
• 6 tablespoons nonfat sour cream
• ¼ cup Parmesan grated
• ½ teaspoon garlic powder
• ½ teaspoon dried thyme
• ¼ teaspoon black pepper
• ⅛ teaspoon paprika

Brussel sprout salad

• 1 pound brussels sprouts
• ½ cup finely grated Parmesan cheese
• Lemon zest and juice of one lemon
• Salt and Pepper (to taste)

INSTRUCTIONS

Stuffed Mushrooms

Preheat the broiler, setting the temperature on high. Set an oven rack in the middle of the oven (this will prevent the mushrooms from scorching under the broiler). Line a broiler-safe rimmed baking sheet with foil.

Use damp paper towels to gently wipe the mushrooms clean. Gently twist the stems off. Spray the mushrooms with olive oil on both sides. Broil in the middle of the oven until just tender, 2-3 minutes per side. Drain on paper towels.

Transfer the crabmeat to a medium bowl, feeling through the meat to make sure no shell pieces remain.

Add the remaining ingredients except for the paprika and mix well until fully combined.

Spoon the crab mixture into the mushrooms, dividing it evenly. Each mushroom should hold about 2 tablespoons of filling. Pack the filling into the mushrooms and pile it high. 

Sprinkle the stuffed mushrooms with paprika.

Arrange the mushrooms, filling side up, back on the baking sheet. 

Lightly spray them with olive oil.

Broil the mushrooms briefly, just until the filling is warm and golden, for about 3 minutes. 

Brussel Sprouts Salad

Shave the Brussel sprouts using a food processor and place in a large bowl, breaking them up with your hands and discarding any tough pieces.

Take ¼ cup of the sprouts and place on a baking sheet. Broil for ten minutes until the edges are brown and crispy. 

Toss the cooked and raw sprouts in a large bowl with the lemon zest and juice until coated. Let sit at room temperature for at least 15 minutes to allow the sprouts to soften and the flavors to combine.

Before serving, toss in the grated parmesan and taste again for seasonings, adding more salt and pepper, if needed.

Serve stuffed mushrooms over the salad.

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Asian Ceviche

I love ceviche! This twist on the traditional Ceviche is loaded with seafood, red onions, peppers, cilantro and Thai chili peppers; all marinated in sake and fresh lemon juice. Yup, I said sake! I created this recipe to serve at my family’s Christmas eve dinner! 

It’s such a vibrant dish that’s perfect for weekends or parties. Truly a recipe seafood lovers will instantly fall in love with! 

INGREDIENTS 

• 1 bag frozen seafood mix
• 1 pound medium-sized shrimp, cleaned
• ¼ cup parsley, chopped
• ¼ cup cilantro , chopped
• 1 medium size red onion, chopped small
• 1 medium green pepper, chopped small
• 1 red sweet pepper in vinegar, diced
• 1 Thai chili pepper, diced 
• 4 cloves garlic, chopped
• ½ cup extra-virgin olive oil
• 3 lemons, juiced
• ½ tablespoon Sake
• Salt and pepper, to taste
• Toasted sesame seeds

INSTRUCTIONS 

Boil frozen seafood mix (15 minutes), shrimp (3 minutes). Strain and place into a bowl. Refrigerate until chilled.

Chop shrimp in small pieces. Mix the remaining ingredients together in a large bowl. 

Sprinkle toasted sesame seeds on top before serving. 

Serves 8–12

Thai Coconut Mussels

I was so excited how delicious these mussels came out! This may just be  my new favorite mussel recipe. It has hints of spice, tang and sweet flavors.

It comes together very quickly- on the table in under 15 minutes. The broth is delicious, so make sure you have crusty bread available to soak it up. 

INGREDIENTS

• 4 pounds fresh mussels, scrubbed and de-bearded
• 1/4 cup of chicken stock
• 1 can unsweetened coconut milk
• 1 can diced tomatoes
• 2 tbsp Red chili paste
• 1 tsp garlic powder
• 1 tsp onion powder
• 1 tbsp fish sauce
• 1 tsp white sugar
• 1 Thai green chili, diced
• 1 cup of whole basil
• 1 cup of chopped fresh cilantro
• 1 lime

INSTRUCTIONS

In a large saucepan, combine the chicken stock, coconut milk, red Thai curry paste, fish sauce, sugar and seasonings.

Summer on medium – high heat and bring to a light boil.

Add in the tomatoes, chopped Thai green chili, basil and chopped cilantro.

Simmer for 10 minutes.

Then add the juice from 1 lime and those delicious fresh mussels.

Cover and stir occasionally for 8 minutes.

Discard any mussels that have not opened.

Serve immediately!

Grilled Swordfish Salmoriglio

Rachael Ray is one of my all time favorite cooks. I feel like we could be family. I love reading the stories behind each of her recipes because it reminds me of my own family memories in the kitchen. She definitely has been an inspiration. She has said her Sicilian grandfather and her Cajun ancestry both exert strong influences on her cooking. She uses ingredients such as fresh herbs, garlic, and chicken stock to boost flavors, and believes measuring “takes away from the creative, hands-on process of cooking.” She, instead, favors approximations such as “half a palmful” or “2 pan swirl.”

I believe my Sicilian and Spanish ancestry has definitely been a strong influence in my cooking style as well. Before I started my blog, I never measured anything. But now since I have been writing and sharing my recipes, I always have my laptop next to me in the kitchen so I can keep a record of what I am creating. 

She has been an inspiration to several of my recipes.  Today I would like to share my Salmoriglio recipe inspired by her. 

Salmoriglio is a traditional condiment from the Calabria and Sicily regions of Southern Italy. The name is from the word salamoia, which means salty or briny.

Salmoriglio is a quick sauce made with olive oil, lemon juice and fresh herbs – and it’s absolutely fantastic served over this grilled swordfish, as well as other grilled meats, or seafood.

INGREDIENTS

• 2 pounds fresh swordfish 
• 2 lemons, zest and juice divided
• 1 tablespoon fresh garlic, minced
• ½ cup extra virgin olive oil
• 1 teaspoon dry oregano
• 1 teaspoon kosher or sea salt
• ½ teaspoon freshly ground black pepper
• ¼ cup fresh Italian flat leaf parsley, chopped fine
• 4 tablespoons cold butter

INSTRUCTIONS 

In a small bowl mix lemon zest, garlic, olive oil, oregano, salt and pepper.

Mix and add only half of this liquid to the bag with the swordfish. Seal the bag and let sit for one hour at room temperature.

While the swordfish sits for the hour, add the lemon juice (about ¼ cup of lemon juice) and parsley to the reserved half of the liquid and set aside to serve with the cooked fish.

Heat outdoor grill to high on one side and cool on the other.

Clean and oil the grill grates.

Remove the swordfish from the bag and brush off any garlic or zest and place the two pieces on the hot side of the oiled grill. Brush some of the liquid from the bag over the fish as it cooks.

Cook two minutes and turn each piece one quarter turn to get cross hatch marks. Cook for two more minutes then flip. After two more minutes turn one quarter turn and cook for two minutes. (Total of eight minutes so far.)

Take a sheet of foil and place on the cool side of the grill. 

After the eight minutes of searing both sides, move the swordfish to the foil and close the cover. Try to keep a consistent temperature of 350 degrees F. in your grill.

From here you will cook for 1-6 more minutes based on how thick your steaks are. Our 1 ½ inch swordfish steaks cooked for exactly six more minutes for a grand total of 14 minutes.

You are looking for an internal temperature of 145 degrees F. 

As soon as they come off, place the four tablespoons of cold butter over the top to melt.

To serve, drizzle the reserved sauce over each portion.

Citrus Tuna Steak

Grilled Tuna is super easy to cook. Throw it in a hot pan or on the grill, flip after a couple minutes and voila – you’re done.

In this recipe, I start by marinating the tuna in a mixture of olive oil, soy sauce, ginger, garlic, cilantro, and lime juice. The trick is to marinate the tuna for only 15 minutes. If you’ve ever made ceviche, you know that acid from the citrus can cook the fish. You want to avoid that in this recipe. Don’t discard the marinade! Instead, transfer it to a small sauce pan and reduce. You will want to drizzle this over the seared ahi at serving time.

There are several ways to sear ahi tuna. A nonstick skillet will do the trick, but I like to use a grill pan, to get those nice grill marks. Either way, medium-high heat will produce a good sear.

Since the goal is to serve the tuna with a good sear on the outside but still raw in the center, the tuna doesn’t need to be cooked any longer than 2 to 3 minutes per side. That being said, if you’d like your tuna a little more well done, feel free to increase the cooking time. I love to serve this over garlic sauteed spinach but it is also tasty over rice. 

For the wine, this pairs perfectly with Scout and Cellar GALLIVANT SAUVIGNON BLANC! This wine is lively and fruit-forward with white peach, guava, key lime and candy balanced by a subtle minerality on a bright frame with a juicy finish. Pairs perfectly with Thai or Vietnamese takeaway and a few episodes of your new favorite series.

Ingredients

• 2 tuna steak (ahí or yellowfin)
• pinch of salt and pepper
• 6 Tbs. extra-virgin olive oil, divided
• 4 Tbs. Liquid Aminos or Soy sauce
• 2 tsp freshly minced ginger
• 4 cloves garlic, minced
• 1 cup chopped cilantro
• juice of 1 lime, plus the zest
• 2 tsp sugar
• 1 teaspoon Red Pepper flakes
• 1 avocado, thinly sliced
• 8 cups spinach

Instructions

Season both sides of the tuna with salt and pepper.

In a small bowl, whisk together 3 tablespoons olive oil, soy sauce, ginger, garlic, cilantro, lime juice, zest and sugar. Add the fish and marinate for at least 15 minutes. 

In a small skillet heat the last 3 tablespoons of oil. Add the spinach and wilt slightly. Toss in a teeny pinch of salt and pepper. Remove from heat and set aside.

Remove the fish from the marinade and grill (or sear) for 2 minutes on each side. Keep it rare in the center. PLEASE!

Pour the remaining marinade into a small saucepan and reduce until it becomes thick, 2 minutes.

Place the wilted spinach on a plate and top with the grilled fish, followed by the sliced avocado and a nice drizzle of the reduction.

White Wine & Saffron Cod

This Cod with White Wine Saffron Sauce is truly an incredible dish! It sounds fancy, but you can make this dish in under an hour. Saffron is a favorite of mine. I will admit that it is kind of expensive, but a little goes a long way and it is delicious!

What is saffron?

You know I love reading the history of the food I make so when I started my research on Saffron, I was amazed! Saffron is one of the most precious spices in the world. The threadlike red stigmas and the yellow color they impart are quite literally the stuff of legend

Each flower produces only three threads (stigmas) of saffron, and it blooms for only one week each year. The saffron must be harvested—by hand!—in the mid-morning, when the flowers are still closed in order to protect the delicate stigmas inside. It takes about 1,000 flowers to produce just one ounce of saffron. That’s why it’s a little pricey! 

The deep reddish threads (stigma) of the crocus turn a deep yellow when they come in contact with liquid. Saffron is used mainly in Persian and Mediterranean cuisine. You can’t possibly make a paella without saffron.  

Interesting & Fun Facts

In ancient Egypt it was used as a perfume dye and  medicine. It also had a religious use: saffron cakes were used as offerings to the gods.  In ancient Mesopotamia, saffron was used as both an aromatic and an aphrodisiac.  According to Greek mythology, the god Hermes accidentally struck his friend Croco lethally wounding him. In the spot where blood dripped, Hermes touched his sword and flowers began to grow.  These flowers were, well… crocuses! Another reference in Greek mythology has Zeus sleeping on a bed of saffron. It was also thrown on the beds of newlyweds in Ancient Rome (Remember saffron’s aphrodisiac use in ancient Mesopotamia?) LOL. 

I really think you will enjoy this dish, the combination of flavors is absolutely amazing! It makes for a beautiful dish on a special occasion or a regular weeknight dinner! I served it on Christmas Eve with homemade pasta. And on a weeknight, over a bed of sautéed garlic spinach! 

Now for the wine pairing?

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Scout & Cellar 2019 GALLIVANT ROSÉ, it is 35% Syrah, 65% Zinfandel. Lively and refreshing with strawberry, red cherry and fresh melon balanced by limestone on a dry, well-textured frame with a clean finish. For this rosé, grapes were hand-picked from 30-year-old vines. The juice began fermentation in temperature-controlled stainless steel tanks and finished in neutral French Oak barrels. The wine then aged for 3 months in stainless steel before bottling, unfined and lightly filtered.

INGREDIENTS

• 1 lb cod fillet 
• 2 tbsp extra virgin Spanish olive oil
• ½ small onion, diced
• 3 shallots, diced
• 4 garlic cloves, minced 
• 1 small red habanero, diced 
• 1 medium size red bell pepper, cut into strips
• 1 tsp saffron threads
• 1 teaspoon lemon zest
• ½ cup white wine
• 1 cup chicken broth 
• 1 tablespoon tomato paste 
• Salt & pepper to taste 
• Fresh chives, optional 

INSTRUCTIONS

Cut the cod fillet into 3 or 4 evenly sized pieces and season them with salt and black pepper. 

Heat a large pan over a medium-high heat and add 2 tablespoons of extra virgin olive oil, 

Add the onions and cook until translucent.

Add the garlic and shallots, sauté for 3 minutes.

Add red pepper and habanero, sauté for 3 minutes.

Add lemon zest and saffron threads, stir to coat the sauteed vegetables. 

After mixing it all together add 1/2 cup of white wine and broth, give it a gentle mix. 

Once the wine/broth comes to a boil add the tomato paste and stir to combine. 

Place the cod fillets into the pan and place a lid on the pan, 4 minutes later remove the lid and flip the cod fillets and place the lid back on the pan. 

After another 3-4 minutes remove the pan from the heat, add the cod fillets to a dish and spoon the white wine saffron sauce over the fillets. 

Garnish with fresh chives, enjoy!

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Fish with a White Wine Key Lime Butter Sauce

The Keys  is one of my favorite vacation spots. It tugs at my inner pirate and pulls me in with its beautiful sunsets, fun bars, and good times. After I leave, I can’t wait to get back. It’s my to-go destination for a laid-back and adventurous vacation. The Keys are a state of mind as much as a place. So there’s no surprise the Keys has its own unique cuisine too.

This recipe is inspired by one of my boyfriend, Brian’s favorite Keys dishes from Lazy Days on Islamorada. It has all the fresh flavors of the Keys. Fresh fish crusted with panko bread crumbs, sautéed, topped with fresh diced tomatoes, roasted red peppers, scallions, and fresh grated parmesan cheese with a drizzle of key lime butter. 

Fish Ingredients

• 4 (4-ounce) fish fillets, such as snapper, flounder or cod. 
• 1/2 cup Panko bread crumbs
• 2 tablespoons extra-virgin olive oil
• 1 ripe tomato, seeded, chopped small
• 2 scallions, finely sliced (green and white parts)
• 1/4 cup roasted red pepper, diced 
• ½ lime
• 1/3 cup shredded Parmesan cheese
• Salt & Pepper to taste. 

Instructions

Prepare and keep warm white wine Key lime sauce before cooking fish.

Rinse fish and pat dry with paper towels.

Spread bread crumbs in a baking pan or pie plate. Press fish into crumbs on both sides to coat well. Place fish in a baking pan and refrigerate for 30 minutes. 

In a bowl, stir together the chopped tomatoes, roast peppers, scallions. Squeeze half of a lime, salt and pepper and stir to combine. Refrigerate until right before serving.  

Heat a nonstick griddle or cast-iron griddle over medium heat. Once hot, add oil. 

When oil is heated, add fillets, cooking in two batches. Cook each fillet 5 to 7 minutes per side, depending on thickness of fish.

Sprinkle each fillet with chopped tomato, scallions and roasted red pepper salsa; sprinkle grated cheese over top. Spoon white wine-Key lime sauce over and serve hot with white rice.

White Wine Key lime sauce Ingredients

• 1 tablespoon olive oil
• 1 shallot, chopped roughly or green garden onion
• 3 garlic cloves, chopped
• 1/2 cup dry white wine
• 1/4 cup chicken stock (note we tried it without the chicken stock and it was still good)
• 3 tablespoons butter
• 2 teaspoons freshly grated lime zest 
• 1/3 cup Key lime juice 
• 1/2 teaspoon pepper

Instructions

Heat olive oil in a medium skillet over medium heat; add shallot and saute for about 1 1/2 minutes. Add white wine and bring to a boil; boil for 3 minutes or until reduced by half. Spoon shallot from pan and discard. Add chicken stock and cook for 2 minutes.

Add butter and cook over medium-low for 3 minutes, swirling pan or whisking gently to combine. Remove from heat and whisk in lime zest and Key lime juice. Keep warm over low heat while the fish is cooking. Serve warm.

This recipe pairs great with Scout & Cellar 2018 CHE FICO PINOT GRIGIO RISERVA. 

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PAN FRIED WHITEFISH WITH ARTICHOKES, OLIVES, AND CHERRY TOMATOES

It’s almost summer and what goes with summer. FISH, well at least here in Florida! Light and flavorful pan fried fish always reminds me of summer. 

The sauce is what defines this recipe. Prepare the sauce first and allow it to simmer as you pan fry the fish. And, if you don’t like Black olives or even artichokes, no worries leave them out. Just add one tablespoon sea salt and ¼ cup lemon juice!

A tip, I have learned along the way is to add the SALT later in the dish. So you will notice salt is not on the ingredients list. The artichokes and olives give this dish enough salt, but if you feel you need salt, taste and add a pinch as needed. 

Scout and Cellar Sauvginon Blanc is the perfect pairing for this recipe! Oh and GO BUCS! Definitely need a Bucs wine glass for this dish! LOL

INGREDIENTS

• 4 grouper filets
• 1 white onion, thinly sliced
• 4 garlic cloves, chopped
• 1 pint cherry tomatoes
• I can artichoke hearts, drained and chopped
• 1 can (6 ounces) Large Black Olives
• 1 tablespoon Italian Seasoning
• 1 tablespoon ground Black Pepper
• 1 cup chicken broth
• ¼ cup Dry White Wine
• 1 Tablespoon Unsalted Butter
• 4 Tablespoons Finely Chopped Parsley Leaves, for garnish
• Parmesan Cheese, for garnish
• DON’T LIKE OLIVES OR ARTICHOKES:
• 1 tablespoon sea salt 
• ¼ cup lemon juice!

INSTRUCTIONS

Heat the olive in a heavy skillet until lightly smoking, then add the onions, sautei for 1 to 2 minutes. 

Add the garlic, Italian seasoning and pepper, stirring to combine. Saute for 2-5 minutes until fragrant. 

Add the chopped artichokes and whole cherry tomatoes. Slowly add the chicken broth and stir. 

Place lid on for 5 minutes, liquid to reduce. 

Once liquid is reduced, add the white wine, stir and place the lid back on. Tomatoes should start to burst. 

Add the olives and stir to mix. Place the lid back on and cook for 5- 1 minutes. 

Add butter, stir and melt on low heat. 

Heat a separate pan, add a drizzle of olive, then add the fillets to the pan. Cook until golden brown, about 4 minutes on each side. 

Place the filets  in the tomato mixture pan and cover with the sauce, cook for 2-4 minutes. 

Serve the fillets topped with the tomato mixture, sprinkled with parmesan cheese and parsley. 

You can serve this on its own or with a side of cauliflower rice/white rice. 

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Easy Étouffée

Don’t be scared away by the crawfish! You can make this spicy creamy sauce to serve over shrimp, white fish, chicken, or even pork. The possibilities are endless. 

Any cajun meal always reminds me of my best friend, the Cajun Queen Christine! She has taught me the amazing flavours of Louisiana cuisine. 

Étouffée is a French word that means “smothered” or “suffocated.” As you can see in the photo, the crawfish is smothered with a combination of chopped vegetables and tomatoes in a rich light roux. Étouffée brings together all of the hallmarks of Louisiana cooking: Seafood, a flour-and-oil roux, the “Holy Trinity” of onion, celery and peppers, traditional Cajun seasoning and hot sauce.

Another one of my Louisiana  friends, Alaina suggested Louisiana’s Cajun Land seasoning to use when cooking Cajun meals. You can order some from Amazon. It definitely will give your food a cajun kick!

When making this crawfish Étouffée recipe, I like to use freshly boiled crawfish when I can. You can also grab frozen crawfish tails from the freezer section at your local grocery store. If crawfish tails aren’t your thing, then shrimp, fish, chicken or pork will do. My mom and dad used andouille sausage and said it was delicious! Just saute the protein of your choice before adding it to the sauce. 

So pour yourself a glass of Scout and Cellar 2018 CHE FICO PINOT GRIGIO RISERVA and let’s get cooking! 

Ingredients

• 3 tbsp flour
• 4 tbsp of butter, divided
• 1 1/2 cup of half and half
• 1 shallots, chopped
• 1 stalk celery, chopped
• 1 cup of chopped bell pepper (I like to use a mixture of red, orange, and yellow)
• 1/4 cup of freshly chopped parsley (or 1 tbsp of dried parsley)
• 4 cloves of garlic finely chopped
• 3 tbsp of tomato paste
• 2 cups of chicken broth
• 1 tbsp of Cajun Seasoning (I usd Cajun Landing but Tony Chachere’s works too)
• Salt and pepper
• 1 pound (16 oz.) peeled crawfish tails or protein of your choice.

Instructions

Put flour and butter in a pot and cook for 5 minutes.

Add the onion, pepper, celery, parsley, and garlic. Saute for 2 minutes.

Pour in half and half and whisk until there are no lumps.

Add the tomato paste and whisk.

Add 1 cup of the water or broth and whisk until smooth. Let cook for 2 minutes stirring often.

Pour in the other cup of the water/stock and stir. If this is the desired consistency you would like, there is no need to add any additional water or stock. If you would like the etoufee to be thinner pour a little more water at a time.

Add cajun seasoning. Season with salt and pepper to taste.

Add the crawfish tails into the pot and squeeze the lemon juice on top and stir.

Allow the crawfish to warm in the pot for about 4-5 minutes, then serve with rice and sprinkle with sliced green onions.

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Honey Garlic Salmon

I love salmon! This is one of my go to salmon recipes.  It’s garlic, sweet and sticky with simple ingredients. 

This salmon recipe pairs great with Scout & Cellar’s 2018 LITTLE JANE PINOT NOIR. Little Jane Pinot Noir is elegant and complex with red plum, black cherry and fresh raspberry balanced by garrigue, Asian spice, and a hint of coffee bean with soft tannins and a lingering finish.

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Ingredients:

Sauce: 

• 4 tbsp honey 
• 2 tbsp soy sauce 
• 1 tbsp white vinegar, distilled 
• 1 teaspoon red pepper flakes 
• 1 teaspoon ginger, grated 
• 1 clove garlic, minced

Salmon

• 2 salmon filets 
• Olive oil
• Salt & pepper 

Instructions 

Take salmon out of the fridge, 20 minutes before cooking. 

Pat dry with a paper towel and sprinkle with salt and pepper. 

In a bowl, whisk together the sauce ingredients. 

In a skillet, drizzle olive oil and gear over medium high heat. 

Place salmon in a hot pan and cook the first side for 3-4 minutes. Turn and cook on the other side for 2-3 minutes. 

Pour sauce over salmon. Cook for 1 minute until the sauce starts to thicken. If the sauce thickens too much before the salmon has cooked to your temperature then just add 1 tablespoon of water to the pan and stir. 

Remove to plates & drizzle with sauce and serve. 

Tip: 

To determine the wellness of the salmon, check the side of the salmon to tell how cooked the salmon is- I like my salmon medium rare inside, if it’s coral inside (rare to medium rare). You can use a thermometer too. Insert the thermometer into the thickest part of the salmon- 120 F for medium rare and 130 degrees for medium

Remember the salmon will continue cooking for a minute after removing it from the skillet

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