|By Cindy Weber|
|Easy to make Salmon in a skillet. Everything is better with Non-Dairy Pesto! (Skip the soy sauce during the Cleanse)
|4 salmon fillets, 4 to 6 oz each
2 tbsp unsalted butter or non-dairy butter, softened at room temperature
1 tbsp pesto
1/2 tbsp fresh ginger, peeled and grated (or minced)
juice of one lemon
1/2 tbsp low-sodium or gluten-free soy sauce
|Combine everything except the salmon in a bowl and stir vigorously with a wooden spoon until the ingredients are incorporated. Set aside.
Heat a tablespoon of olive oil or canola oil in a large stainless-steel saute pan over medium-high heat. Season the salmon with salt and pepper; when the oil is lightly smoking, add the fish, flesh side down, to the pan. Cook for 4 to 5 minutes until the skin is lightly charred and crisp. Flip the fish and cook for 2 to 3 minutes more, until the flesh flakes with gentle pressure from your finger but is still slightly translucent in the middle. (Salmon is best served medium, but if you want yours completely cooked, saute for another 2 to 3 minutes.)
Serve the salmon with a generous spoonful of the flavored butter, which should begin to melt on contact.
|Prep Time: 5 minutes
||Cook Time: 10 minutes|