This weeknight wonder is great for anyone who is low on time, yet is health conscious. The salmon only needs about 20-30 minutes to marinate and get deep flavor. During that time, prep your veggies and/or starch and you can have a full meal ready in under an hour (including washing up!). You can easily do one fillet, or up to six. Adjust your acids if you desire, use Ponzu instead of Soy Sauce. Put in some cilantro to add freshness or mustard to up the spice. Do your thing and make it yours. Just remember to make more or less marinade depending on how much fish you’re cooking.
For two servings
2 skin-on salmon fillets or steaks (about 5-7 oz each, pinbones removed)
1/3 cup low sodium tamari sauce (or soy sauce)
1/3 cup of rice vinegar
1 teaspoon fish sauce
1 teaspoon of white sugar or honey
1 clove of garlic (smashed and minced)
1 teaspoon of fresh ginger (smashed and minced)
1/2 teaspoon of pepper
Preheat oven to 425 degrees.
Place salmon in a prep bowl or dish.
Add tamari, vinegar, sugar, garlic, ginger and pepper to salmon fillets, toss to cover.
After 10-15 minutes, flip fish in marinade.
Once fish is fully marinated (10-15 more minutes) move fillets to a parchment lined jellyroll pan.
Roast for 10-12 minutes for medium rare.
Serve immediately or keep warm up to 30 min in a cooling/slighly open oven.
I served these earthy chops with quick pickled veggies for freshness and crunch and spicy roasted potatoes.
These pan fried pork chops are fast and simple yet earthy and rich. A great weeknight recipe to have in your back pocket. Pork chops are inexpensive and if you follow a few steps, very tender. But it’s easy to dry them out! Feel free to experiment with how you season your chops, however, follow these six tips for consistently delicious pork chops, every time:
- Always buy bone-in chops
- Buy 1/2″ to 2/3″ thick cuts, any thicker and you’ll have to pan-roast
- Sear on high for about 30 seconds then lower heat to medium
- Using tongs, pick up chops and sear up the fat on the sides
- Use a heavy bottomed pan such as cast iron or stainless steel
- Cook about 3 minutes per side
For 4 Mexican-spiced pork chops (pictured above),
A night or two before cooking, rub chops with:
1 tbsp salt
2 tsp pepper
2 tsp ground cumin
2 tsp ground coriander
1/2 tsp cayenne pepper
Refrigerate in ziplock or tupperware overnight
Bring to room temperature
Turn heat up to med-high on heavy bottomed pan.
Once hot, add canola oil
Add chops to pan, listen for a gratifying sizzle.
Resist the urge to move the chop for a minute or two.
Turn heat down to medium after about 30 seconds in pan.
Cook for 2 more minutes.
Flip chops, turn up heat for about 30 seconds, then down again.
2 sprigs of oregano
1 head of smashed garlic
1/2 tbsp unsalted butter to pan
Tilt pan and baste chop in butter, herbs and garlic with a spoon
Sear the sides of the chops using tongs.
Repeat process with remaining two chops.
Allow chops to rest about 10 minutes prior to serving.
Enjoy with a fresh salad or quick pickled veggies and a starch of your choice!