The title of the recipe is honestly probably click-bait because I put "one-pot" in it. Oh well, it's long and clunky but it got you here, right?
So like, I've been trying to eat more seafood lately. And by that I mean I'm so obsessed with it now that I eat it basically daily. I've also been trying to eat lots of cruciferous veggies lately. That one's a little more challenging sometimes.
One of my all-time favorite foods (fish or otherwise) is salmon. Oh, it's so delsih. And oh, it's so good for you. If only we could say that about all food, right?!
Anyway, another recent obsession of mine has been Tin Star Ghee and I've been cooking with some of that every. day. This stuff is legit.
One more little note about me: I'm really busy. I meal prep all of my breakfast and lunch for the week over the weekends, and I snack a ton through the day, but this is the first semester since freshman year that I've gotten home before sundown consistently (don't worry, I make up for it by waking up at 4am daily). So I stopped prepping dinner on weekends because I love fresh food. While meal prep is fresh, it's just not the same.
This is a recipe I've been obsessed with this week because it:
1) Uses salmon
2) Uses cruciferous veggies
and 4) Isn't a terrible clean up so I can go pass out right after dinner
You want to make it now, don't you? :)
Saffron Salmon & Sprouts
Prep time: 5 minutes Cook time: 10 minutes Total time: 15 minutes
Yield: 3 servings
- Melt 1 Tbsp of the ghee on a large skillet over medium heat. Mince 2 of the garlic cloves into the melted ghee and allow to brown for a moment.
- Meanwhile, slice thinly slice the Brussels sprouts.
- Add sprouts to the hot oil & sprinkle with salt, pepper, and garlic powder.
- After about 2 minutes, spread the sprouts to the edges of the pan and melt the other 1 Tbsp of ghee in the center. Lay salmon filets into the melted ghee, skin down, and sear for several minutes. The skin will get nice and crispy.
- Mince the other 2 cloves of garlic on top of the filets and sprinkle saffron, fennel seeds, and cream of Tartar on top. Add any extra salt, garlic powder, or pepper you may want.
- After about 2 minutes, flip the filets and continue stirring sprouts so they do not burn.
- After 2 more minutes, flip the filets back to the skin side. Continue flipping in this manner to cook until the salmon reaches your doneness of choice.
- Remove the filets from the skillet and serve along with the sprouts as a side!
1 lb wild-caught salmon, cut into 3 filets short enough to fit the skillet you choose to use
1 12-oz bag Brussels sprouts
2 Tbsp Tin Star Foods Ghee
4 cloves garlic, minced
1 tsp Spanish saffron threads
1 tsp whole fennel seeds
1/2 tsp cream of Tartar
1/2 tsp garlic powder, plus more to taste
1/2 tsp sea salt, plus more to taste
1/2 tsp black pepper, plus more to taste