Sautéed Salmon Paprikash

I enjoy the taste of paprika, and there are many great recipes for Paprikash style dishes.

 

Here is my recipe:

 

Place frozen salmon filets with the skin on into the refrigerator the night before to let them thaw completely. Take them out of the fridge and place them, skinless side up, on a large plate. Season them liberally with

Mrs. Dash salt free Table Blend spices, and

Mrs Dash salt free Southwestern Chipotle spices,

Paprika,

Curry or any of its components, such as cumin, if you like it.

 

Pour a one-to-two millimeter layer of olive oil into a medium frying pan. Dice in enough onion to cover the pan. Add fresh herbs from the garden, if you have them. I like

African blue basil leaves and flowers stripped from the stem,

Parsley leaves,

Syrian or Italian or any other oregano leaves,

Arugula leaves.

 

Simmer slowly until the onions are clear, and begin to turn a golden brown color.This ensures they will become caramelized as the salmon is added.

 

Move onions to sides of frying pan. Place the salmon filets skinless side down (skin side up) in the pan. Add more olive oil if needed. Add a pat of butter if you like it.

 

Sprinkle the same spices, including paprika, liberally on the skin side up of the salmon.

Turn the salmon fillets over so the skinless side is up and cook until not red inside. Just a few minutes.

Stir onions in pan to brown evenly. Keep moist with more olive oil as needed. Onions will nsoon be beautifully caramelized.

Place salmon on a plate and place the caramelized onions on the salmon.

 

Now deglaze the pan:

Add a chunk of butter to the pan.

Pour about 1/8th inch, about 2 or 3 mm of Braggs cider vinegar into the pan

Add Bartenuria balsamic vinegar to taste.

Scrape the pan and stir with wood or plastic spatula so as to not damage the pan

Add cherry tomato or small tomato halves to the liquid in the pan. You can add heavy cream to the pan if you like. Simmer the tomato in the deglaze mixture until they are cooked.

 

Serve the salmon with the sauce, or provide the sauce separately for people to add.

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Note: The same basic recipe can be used for the ground turkey meatballs paprikash.

However, if you keep Kosher, do not add butter or cream to the pan reserved for meat, in which you will cook the turkey. (;-)

 

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Done